Welcome to the fish box!
On this page we would like to shine a brief insight about the different fish species we offer. With up to 50 different varieties of fish, there’s a lot to learn and we hope we can answer some of your questions here.
To use this site effectively simply scroll down the page to find the fish you’re interested in. Read the brief paragraph, and click the link on the bottom of each fish to learn more.
Caught in about 600-feet of water the meat of Barrelfish is very white, firm and flakey, with a mild flavor that is not quite like any other fish. Taste and texture is like a combination of crab and lobster. Barrelfish can attribute its name to the fact that it congregates about floating spars and drifting wreckage, especially barrels. Also known as Wreckfish. Barrelfish is a medium thick fillet that goes great with any root vegetables. It is great flat pan grilled. Barrelfish fillet kind of looks like a more transparent halibut. It is super good eating. Enjoy this fish with a glass of rosé or a pilsner.
Cobia are firmer in texture and fuller in flavor. Cobia is a favorite sport fish for many shoreline and off-shore anglers because it is one of the few species that are found throughout Florida’s marine environment. Like many of the pelagic species, cobia are highly mobile but also also attracted to buoys, channel markers and other floating objects where they feed on fish, crabs, shrimp and squid. Cobia prefer water temperatures about 68° and migrate to the south in October to avoid cold water temperatures in the northern parts of the state. Cobia is great grilled, tandoori, blackened, or with a stronger cheese such as smoked gouda or blue cheese. Note, if you catch a cobia let it sit for a full day so the amino acids in the meat calm down and the stronger fish flavors resides. Enjoy this fish with a glass of syrah, an IPA or even with a cider.
The corvina has a texture that is white and flakey. It has a mild sweet taste. Cooking methods include grilled, baked, fried, sushi and is a popular choice in ceviche in Central America. Similar to the drum fish (red and black). Corvina is great lightly grilled or crusted with a milder crust such as yuca or butternut. Enjoy this fish with a Sauvignon Blanc, Chardonnay, pilsner or sangria.
DOLPHIN (MAHI MAHI)
Otherwise known as dolphin fish, the original name causes many to mistake them for the porpoise or dolphin. This is not so as Mahi Mahi is a fish, not a mammal. Dolphin often gather in large schools attracted to floating objects such as logs and buoys where they find smaller fish to feed on. They are surface feeders and are found throughout the Pacific and tropical waters world wide. Their flesh is white, mild and firm. Dolphin are great for grilling, dry spice dusting, ceviche or crusting. Enjoy this fish with an amber lager, pinot noir or even with a Red Stripe.
The drum is a bottom dweller and often found among oyster beds. The largest member of the drum family, black drum spawn nearshore in the winter and early spring. They feed on oysters, mussels, crabs, shrimp, and occasionally fish. Black drum may live to 35 or more years. Drum is a sweet tasting medium fillet fish. It is great flat pan cooked. Enjoy this fish with an Oskar Blue’s Dale’s Pale Ale.
Redfish or Red drum will have a mild, sweet flavor with a medium-firm texture. Not a steak texture like Shark or Swordfish and not as flaky as say a Flounder. If you have ever had Red Snapper the texture is about the same. The raw flesh color of the Red Fish will not be as white as the Black Drum, but it will cook up snowy white. Drum is a sweet tasting medium fillet fish. It is great flat pan cooked. Enjoy this fish with a glass of chardonnay or with a cider.
Flounders can be found in rivers to the deepest depths of the ocean. The mild delicate taste of Flounder is sweet and has a delicate texture with small flakes. Flounder are one of the mildest and sweetest tasting fish. It is excellent griddle grilled or fried. This fish pairs well with Sauvignon Blanc, lagers, rieslings, and pilsners.
The grouper fish has a mild but very unique flavor, somewhat of a cross between bass and halibut. Grouper meat cooks up very firm, with big flakes and holds it moisture better than many other fish. Grouper has a great texture and is excellent grilled, fried, crusted, sautéed, broiled and flat top cooked. Black grouper tastes amazing with fresh pepper, cherry tomatoes, light garlic, and any root vegetables such as yuca. Enjoy this fish with a glass of Sauvignon Blanc or a Pinot Grigio, wheat beers, lagers or TBC Chancellor. It also goes great with light to big reds.
Fireback groupers are also called spotted, yellowfin, or red rock grouper. They are a shallow water grouper mostly caught in the Gulf of Mexico around coral reefs. This fish has many shades of colors but is identifiable by the bright yellow mark on its pectoral fins. Firebacks feed on crabs, shrimp, squid, and small fish. They have a similar texture to strawberry groupers. Firebacks are great with all styles of cooking. Try pairing it with a nice pinot noir and a caesar salad. Enjoy this fish with a fruity chardonnay or a lager.
Gag groupers have a mild flavor with a high oil and moisture content that tastes similar to a blend of bass and halibut. Grouper has a great texture and is excellent grilled, fried, crusted, sautéed, broiled and flat top cooked. Enjoy this fish with medium ales such as Monk in the Trunk or Cigar City Maduro Brown Ale. It also goes well with Pinot Noir or even bigger reds.
Kitty Mitchell grouper
Kitty Mitchell (Strawberry) Grouper are a wonderful version of the Red Grouper. Kitty Mitchells find themselves between sweetness of Black Grouper and the versatility of Red Grouper. Kitty Mitchell Grouper feed on a variety of shellfish and crustaceans. This relates to a beautiful succulence in the flesh. It does well with pan charring because the thick fillet gets crispy on the outside. Kitty Mitchells pair well with tandoori, lemon, any cheeses, or any root vegetables. Enjoy this fish with a glass of pinot grigio or and IPA to break up the sweetness.
Red grouper is not quite as firm as Black or Gag grouper and has a milder and sweeter flavor. Grouper has a great texture and is excellent grilled, fried, crusted, sautéed, broiled and flat top cooked. Enjoy this fish with a glass of Ca’Montini Pinot Grigio or a Funky Buddha Floridian wheat beer.
Scamp is a type of grouper with white, lean flesh that adapts well to a variety of cooking methods. Grouper has a great texture and is excellent grilled, fried, crusted, sautéed, broiled and flat top cooked. Some of the fishermen regard this as one of their favorite groupers. Enjoy this fish with a glass of Dog Point Sauvignon Blanc or a Narragansett Lager.
Snowy Grouper are very similar to Black Grouper in taste, texture, and market size. They have a very pronounced flavor that is a bit more complex than Black. They cook to a brilliant white and are very lean and flaky. They hold up to many culinary techniques and applications. A great grouper for grilling, pan charring, frying or crusting. Enjoy this fish with a glass of Sonoma Cutrer Chardonnay or Bon Anno Cabernet Sauvignon.
Deep-water grouper commonly taken from depths exceeding 450 feet; caught with tilefish and snowy groupers. A more delicate and buttery grouper as expected from being a deep water grouper. This fish pairs well with flavors such as leeks, tangerine, passion fruit, fresh fennel, coconut, mild herbs, and yellow tomatoes. Enjoy this fish with a TBC Gnarly Barley or a glass of malbec, chardonnay or Dog Point Sauvignon Blanc.
Halibuts are a type of flatfish and are caught in northern cold waters off the U.S., Canada, Alaska, Russia, and Scandinavia. Halibut is a lean fish with mild, sweet tasting white flesh, large flakes and a firm but tender texture. They are amazing to eat. You can do so much with this rich, buttery, dense but light flavored fish. Don’t overcook this fish because it can get dry from being so lean. It pairs great with caramelized veggies, red wine, butter, or light and crispy flavors such as chayote or dragon fruit. Enjoy this fish with any drink – red wine, white wine, light or dark beers.
People often call this fish “hog snapper” but it isn’t in the snapper family. It is actually in the wrasse family. They can open their mouths very wide – their hog-like snout earning them their infamous name. Another reason is because they tend to feed on the bottom of the ocean, hanging out on reefs. Hogfish are mild, white and flaky. It is our most popular fish. Hogfish are sweet and moist. They are great crusted or sautéed. Enjoy this fish with a lighter beverage that will not overpower the mild sweet flavor of the fish. It pairs well with TBC Chancellor, Corona, rosé, tropical sangria or even a glass of passion fruit soda water.
The monkfish tail meat is dense, firm and boneless, with a mild sweet taste. Often compared to the texture of scallops or lobster meat, the uncooked meat is an off white to pale gray color that is covered with a bluish membrane. It is sometimes referred to as “poor man’s lobster.” This strange looking bottom fish is from the colder northern waters. It is delicious once you clean the tail meat properly. Monk fish pairs well with a host of flavor profiles. Like halibut, this fish works well with light to strong flavors but crossing Northern and Southern flavors makes it a unique taste – like jerk seasoned. This fish pairs well with IPAs.
The opah’s flesh tends to be rich with fish oils. Opah, also called Hawaiian moonfish or sunfish is a rich source of protein, niacin, vitamin B6, vitamin B12, phosphorus, and selenium. It is also low in sodium. These fish are as unique as it comes. These huge round fish are rarely seen around here but are occasionally caught in the Gulf Stream. They are common to the Pacific Ocean. The meat from an opah looks like it is from the tuna family with a pale purple hue. These fish are delicious seared, served as ceviche, grilled on a salad, crusted, served with rich fermented veggies, coconut rice, or a soy based sauce. Enjoy this fish with Cigar City Maduro Brown Ale, Monk in the Trunk, merlot or a fruity Sauvignon Blanc.
This fish is interesting because perch is a freshwater fish, but this fish that resembles perch is caught in saltwater. The silver perch isn’t a true perch. They are caught on the eastern seaboard from New York to Florida in shallow waters. They eat crustaceans and smaller fish. Perch have a sweet medium flavor as expected in surf fish. They are excellent with medium flavors such as light red wine vinegar sauces, sweet onions, capers, and mangoes. They are also great fried. Enjoy this fish with chardonnay, sauvignon blanc, pilsners or IPAs.
Pompano meat is firm but finely flaked, with a sweet, medium to fuller flavor. The flesh is pearly white, with moderate fat content, and cooks up white. Pompano are great grilled, sautéed, or crusted. It holds up well with tarragon, arugula, aged cheese, lemon, capers, and farro. Enjoy this fish with an IPA, Chardonnay or a nice Pinot Noir.
Porgies are mild in flavor with a lean and flaky texture. Porgies are very similar to snapper especially yellowtail. They are great sautéed or crusted with a mild flavored root or vegetable. This fish pairs well with lighter beers such as Stella or Funky Buddha Floridian. Enjoy this fish with a glass of Pinot Grigio or Riesling.
The higher the fat content in fish, the more powerful the taste, as evidenced in appropriately named species like King Salmon. Colder water increases this fat content and therefore the level of deliciousness. The diet of small, salty fish also contributes to the rich flavor. Salmon are excellent tandoori spiced, grilled, or sweet potato crusted. It also goes great with aged cheeses. Enjoy this fish with fruity Chardonnays, full body reds, Cigar Bity Jai Alai IPA, or TBC Gnarly Barley.
Black sea bass, also known as rock bass, live in shallow water – about 20-100 feet. They are mostly caught in the winter months. Black bass are a member of the grouper family. Black sea bass flesh is firm and lean, with a mild, delicate flavor and are incredible eating. Cook them like you would a small grouper. They are delicate but pairs well with many flavor profiles such as peanuts, almonds, sweet potatoes, and ginger. Enjoy this fish with a glass of sauvignon blanc or a pilsner.
Wild striped bass, or stripers, swims the waters along the East Coast. It is much larger than the farmed variety, with strong black stripes from gills to tail. Moderately fatty, wild striped bass has a rich flavor and a large, firm flake. The farmed version is milder, has a nice texture, and is more readily available and consistently fresh. You can cook this fish many ways like poaching, steaming, grilling, sautéing, pan charring, or crusting. This is a great eating fish with a nice bass flavor that is different from black or lake bass. This fish would pair well with Pinot Noir, Pale Ales or Chardonnay.
The flesh of sheepshead is quite delicious. Sheepshead’s diet consists mostly of shellfish, so they tend to have a sweet, moist, shellfish flavor and a firm texture. Treat sheepshead like a snapper. It is great lightly grilled, sautéed or with a mild flavored crust such as butternut or spaghetti squash. Sheepshead taste great with flavors such as almonds, spinach, mangos and grits. Pair this fish with a lighter beverage to not overpower the flavor of the fish. It would go well with a lighter beer such as TBC Chancellor or a glass of rosé.
Beeliner / Vermilion snapper
Beeliner / vermilion snappers have a medium texture and are mild and sweet in flavor. Beeliners are a deep water snapper so they are very buttery and delicate. They are excellent fried, sautéed, or crusted with a mild flavored crust such as squash, herbs, chayote and sweet potato. Enjoy this fish with a glass of Ferrari Carano Fume Blanc or a Monk in the Trunk.
Blackfin snappers aren’t common on our menu. They are sometimes misidentified as red snappers or Caribbean red snappers. They have a black line around the base of their pectoral fin. Blackfin snappers are caught all around the Caribbean, Gulf of Mexico, and the Western Atlantic. You should only purchase this fish from a reputable fish monger who buys from fish houses or fisherman that fish in areas free of ciguatera. Treat this fish like a red snapper – medium snapper fillet with a medium flavor. It crusts great with roots, nuts, cheeses, or veggies. This fish is nice fried or sautéed. Enjoy this fish with an amber lager or a fruity sauvignon blanc.
Lane Snapper has delicate flesh with a delicate flavor. The flesh is near white with darker areas just under the skin, but these do not have a strong taste. It is a shallower water snapper with mild flavor. Treat it like any other snapper. They are flakier than deeper water snappers and are sweet and soft. Enjoy this fish with a Funky Buddha Floridian or a sparkling wine.
Mangrove snapper provides an excellent meal. When cooked, the white, flaky filets and very light fish taste are sure to please even the most finicky fish eater. Mangrove snappers have a medium snapper flavor and are firmer to touch. They are a much underrated snapper and are excellent for all methods of cooking. They are delicious crusted. Mangrove snappers pair well with corn, pears, chayote squash, coconut, and lime. Enjoy this fish with a Narragansett Lager, glass of Pinot Noir or Pinot Grigio.
Outstanding table fare. Fillets are white and flaky when cooked. Very light fish taste with a sweet flavor. Similar in taste to red snapper. Muttons are firmer and meaty but flaky with a medium snapper flavor. They are a shallow water snapper. Enjoy this fish with a glass of sparkling wine or a wheat beer.
Queen snapper are mild and sweet in flavor with a firm and delicate texture. They are known for their extremely large eyes. Due to the depth of their habitat they are considered to be one of the best snappers. They are very juicy and are a true delicacy. Queens are caught anywhere from 600 feet and deeper. They are a rare item for restaurant menus. Queen snappers go great with leeks, tangerines, passion fruit, fresh fennel, coconut, mild herbs, and yellow tomatoes. This fish pairs well with rosé, Sauvignon Blanc, or amber beers.
The raw meat of Red Snapper is white with a pinkish tinge and always has the red color skin. Red Snapper is mildly sweet with a lean, firm moist texture. Red Snappers are the most common snapper on restaurant menus. It is a more shallow water snapper so it has a mild reefy flavor and is great grilled or with medium flavored crusts. Enjoy this fish with a glass of Pinot Noir, sparkling wine, or light lagers.
Rosy snappers are mild, delicate white fish. Rosies also go by crimson or pink snappers. These fish are rarely on our menu but aren’t rare to catch. If you see rosies on our menu, order it because they are a delicacy. They are found in shallow and deeper water so they are buttery and soft with a mild sweet flavor. Rosies pair well with pinot grigio or a lighter beer such as TBC Chancellor. Rosies go great with butternut, zucchini or pasta crustings.
Silk Snapper flesh is so tender, it is unsuitable for wet cooking. The flavor is rather light and will not deeply offend people who like their fish “white and lite”. Silk snapper is another deep water snapper so it is more delicate and buttery. It has a lot of reddish meat against the skin so proper cleaning is necessary. This fish eats very well using milder flavors. This fish pairs well with Sauvignon Blanc, Pinot Noir, or ales.
Yellow eye snapper
Yellow-eye Snapper are also deep dwellers and can be found from 170 feet out to 700 feet of water. Typically smaller fish live in the shallower water, but the large schools reside in 300 foot to 500 feet of water. This fish is a true gem. It holds consistent with deeper water fish and is really buttery and delicious. It is a prized catch and is not common on menus. Get it if you see it! It is great prepared any way but lighter flavors are better. This fish pairs well with Pinot Grigio, Pinot Noir, wheat beers or lagers.
Yellowtail Snapper’s name is descriptive in itself but the scientific name of the yellowtail snapper roughly translates to “swift-swimming golden fish.” Characterized by a prominent lateral yellow stripe running from snout to tail, this snapper is considered by culinary experts to be one of the tastiest fish harvested fresh from Florida waters. This delicate, nutritious fish is so popular around South Florida. This fish is great panko fried or lightly cooked with more mild flavors but it is great any way you choose. Enjoy this fish with a glass of Sauvignon Blanc or a TBC Chancellor.
Swordfish are moist and flavorful, with a slightly sweet taste. The firm and meaty texture allows the fish to be particularly rich and juicy. Swordfish is excellent grilled, tandoori, BBQ, jerk, or pepper crusted. It pairs well with lemon, thyme, basil, capers, watercress, arugula, feta, gorgonzola and smoked spicy peppers. It is very adaptable to flavors. Don’t overcook it – cook it medium for a juicy piece of fish. Enjoy this fish with pale ales, bold reds, or medium bodied Chardonnay.
Golden tilefish is low in fat and has a delicate, sweet flavor similar to lobster or crab. This fish is a South Florida gem. It is caught locally and around the entire coast in deep waters of around 600-900 feet. It is so buttery, light and juicy. The meat of tile is too delicate to grill so you must treat it with care. It is excellent with butternut or any other roots. This fish pairs well with rosé, Sauvignon Blanc, Pinot Noir, or amber beers.
Gray Tile have a diet of crab and shrimp, etc. giving them a firm but tender, white meat with a delicate sweet flavor. Gray tile are an extra lean fish. Gray tiles are more firm and caught in shallower water than its cousin. It is delicious and adaptable to more cooking methods. Enjoy this fish with a glass of sparkling wine, Pinot Grigio, or a wheat beer.
Triggerfish are excellent eating, with firm white flesh that is almost sweet in flavor – closer to crab than fish. The most common preparation is pan fried although they can be broiled, baked, or grilled. They are regarded as a prized sushi/sashimi fish. Triggers are firm like pompano and sweet to eat. Enjoy this fish with a TBC Chancellor, Sauvignon Blanc, or a Pinot Noir.
The tripletail gets its name from its elongated dorsal and anal fins, which are almost as long as the tail fin, making it appear to have three tails. Tripletail meat is white, sweet and flaky, similar to a prime rib cut of grouper. When it comes to preparing them, less is more. This is a fish of it’s own family, like the dolphin. Treat tripletail like a deep water snapper. The meat is soft, sweet and medium in density. This fish is delicious no matter how you cook it. It pairs well with anything in the squash family, mild greens, sweet potatoes, boniato, malangal, mangos, coconut, lime, and light cheeses. Enjoy this fish with a Monk in the Trunk, Pinot Noir, or Sauvignon Blanc.
The albacore tuna is a smaller tuna species. It is lighter in flesh color, not as red. It is also known as pig fish. This fish is used for canning so that is why you don’t see it on menus. It has a medium flavor and is great for searing, sashimi, ceviches or tuna salad.
Bigeye Tuna are prized for sashimi. They have a moderately pronounced flavor, a high fat content with marbling near the skin and a richer flavor than Yellowfin. Like other tuna, the texture is firm and meaty with large flakes. It is best served as sushi or cooked rare to medium-rare. Tuna pair well with anything fuller bodied.
The blackfin tuna is the smallest of tunas. Very delicate and delicious. Similar to the yellowfin tuna. It is locally caught and has a nice fat content. Blackfins are a much underrated tuna but has great flavor. Tuna pair well with anything fuller bodied.
The Bluefin tuna is strictly regulated and respected by fishermen. It is a true treat. If you have ever eaten a piece of seared, sashimi or sushi bluefin you will have experienced the top shelf of meat. They are so flavorful, like a true kobe beef experience. Tuna pair well with anything fuller bodied.
Yellowfin tunas are deep red in color with a sweet, mild flavor and a dense, firm, beef-like texture. Yellowfins are the most common tuna in restaurants. It is excellent eaten raw, ceviche, sashimi, sushi, or grilled rare to medium rare. It goes very well with tandoori, blackening seasoning, or BBQ grilled. Tuna pair well with anything fuller bodied.
Wahoo looks like a mackerel. Wahoo swims like a mackerel. In fact, wahoo is a mackerel. But, wahoo does not taste like a mackerel. Unlike other mackerel, wahoo has a mild, snow-white flesh. Wahoos are the fastest swimming fish in the ocean next to the mako shark so it is very lean with low fat. Since they are a very lean fish, cooking it medium rare to medium is recommended. Overcooking can lead to a dry piece of fish. Wahoo is wonderful baked, broiled or poached, but is particularly well suited for summertime grilling. It is excellent for sashimi or ceviche. Enjoy this fish with a glass of Chardonnay, Malbec, or Syrah. This fish can pair well with almost any style of beer.