MAHI Ocean's fastest growing fish, and the foundation of our product line. Availability is year round with peak production from South and Central America October to April. This mild, low fat fish is both versatile on the menu and forgiving in the kitchen. Packed H&G, skin on/off fillets, or in its finest form portioned, skinless with bloodline removed.

GROUPER This bottom feeder is at the top of the "wish list" with chefs and consumers. Sourced throughout tropical waters, this seafood staple of Florida is available filleted. The fishery from Ecuador is a by catch of the handliners catching Kingclip and is available year round. Peak production for Grouper is during summer as fishermen from Mexico to Panama seek a variety of groupers in the clear summer waters of the Caribbean.

SNAPPER We offer a variety of snapper species from Central and South America. Ecuador's two main species are the Lane and Silk snapper. A Latin favorite these fish are processed gilled & gutted or skin-on fillets. Peak production runs from late spring through the summer months. Often served with a Caribbean flare the delicacy of the reef is a favorite served white tablecloth or at the neighborhood hot spot.

SWORDFISH The swordfish is truly a Global fish available year round. A favorite grilled or baked this fish is available H&G, sides, or loins. This "Steak of the Sea" is graded by the color, size and shape of the "mustache" or bloodline. With custom cuts available this fish can fill the needs of a gourmet chef who wants to show off his sauces, as well as a large catered function that wants top quality and consistent plate presentation.

TUNA, YELLOWFIN Yellowfin are smaller and sleeker then their Big Eye cousins. Not as high in fat it has become the grilled tuna of choice for the American market. Served as an entree, grilled on a Caesar salad or a classy appetizer, this fish upgrades menu's without forgetting food cost. Offered H&G for the operation with multiple applications and a fish cutter or the loin which is easier for the end user to handle and offers better control of cost.

TUNA, BIG EYE "Atun Ojo Grande", the Big eye Tuna not only has rounder body shape it has a higher fat content, making this tuna a preferred species for preparation of Sushi presentations and is also among the most desirable species for grilling. Its mild flavor adapts well to numerous applications. Graded by fat content this species brings high dollar and can be a very volatile market. Processed and packed H&G and loin forms.