It’s a white firm flesh fish similar to seabass.
Corvina is a general name for a boatload (pardon the expression) of fish found in many different parts of the world. They belong to the scaienidae family, which is better known as “drums or croakers.” Drum fish and croaker fish are differentiated by whether they produce a drumming sound or a croaking sound when they pop their heads above the water. Corvina has a mild, sweet taste with firm, large flaked flesh which is pinkish when raw, but cooks up white. The flesh resembles snapper. In South America corvina is regarded as a prime table fish and is very popular for ceviche.
Corvina is also known as Bigtooth Corvina, Orange Mouth Corvina, Yellow Corvina, Silk Corvina, Shorfin Corvina, Gulf Corvina, Corbina, Drum, Yellow Croaker, Atlantic Croaker, California White Seabass, Chilean Croaker, Reef Croaker, Whitemouth Drummer, Shortfin Weakfish, Silver Weakfish, Sharpnose Hammer Cracker, Golden Croaker, Japanese Seabass and more.
Happy New Year!
Notes From Our Buyer
We have not had any of this in a while. Sheepshead feed on oysters, clams, and crustaceans mostly. They are found mainly in the Gulf of Mexico. This is an excellent fish to help with food cost and add variety to the menu.
American Red Snapper
The name sells itself. This fish is perfect for special boards or an addition to your menu. Try it once, and you will be hooked.
This week is terrible for tuna. Everyone is out or short. I guess the holidays hurt the fishing and we have to pay the price.
Steelhead is a great feature for your menu. It is affordable and can be used in a variety of cooking methods.
We are moving into the refreshed 10-20 United States wild halibut until fresh is back.
Oysters shell stock are in tight supply. The high winds have blown a lot of the water out of the bays in Texas, and Louisiana and Alabama are both either short or nobody went fishing because of the holidays. We will have our post harvest treated shell stock, Goldbands, until more gulf sacks are available. Shucked gallons should not be a problem this weekend.
Farm raised redfish is perfect for your customers who care about the environment. It is a perfect sustainable fish for any occasion. Redfish on the half shell is one of my favorite dishes.
Quality and pricing have been steady for a while now. I don’t see any changes in near future, but Lent is around the corner.
Scallop prices are steady right now. Product looks great and tastes even better.
Scottish Salmon Fillets
Prices continue to increase due to the holiday demand.
Beautiful farm-raised Texas striped bass is a perfect sustainable option for any menu! The fish is kept below 38 degrees from the time it is harvested from the water to the time it hits your door.
Domestic crabmeat is done for a few weeks. I will be looking for some imported product. Get with your sales rep for more details.
Mongchong, Opah, and Barracuda
Looking for something from Hawaii??? We have a great partner over there that supplies us with fantastic fish from the Hawaiian waters.
We offer MSC certified seabass 10-15 kg as well as regular 20-30 kg seabass.
East Coast Oysters
Frugé has a wide variety of East Coast oysters available. We send out an availability list each week of what we have to offer. If you are not yet receiving this list, please get with your sales person and they will gladly add you to the email list.
Cod, Sole, and Haddock
These East Coast treats are a great change to your feature board! With the movement of business travelers and transplants from all over, you don’t want to miss out on some great valued fish to add to your menu or feature board. We only bring in what you want, so get your pre-orders in now.
We offer a full range of sizes of live lobsters straight from Maine and Canada. Order today, and we will get them to you tomorrow.
Green, Golden, and Ruby trout
We are finally seeing a better supply of trout from our vendors. Hopefully the shortages are over.
Grouper is a fantastic fish for anyone looking for something different. A blackened grouper sandwich is a perfect bar item or grilled with a fancy sauce for a center of the plate entrée.
Fresh and frozen tilapia have both seen price increases. The increase on the fresh is due to higher feed and fuel costs. The frozen is a combination of higher costs and flooding in Indonesia and China, where the majority of frozen tilapia is produced.
This is a fantastic fish. Great blackened, fried, baked, grilled, or any way you choose. It is also great on the food cost!!!