From the Great Lakes to the distant depths, if it swims, we have it. We can’t list all of our finfish here, but you can view a partial list of our regularly available finfish below. Don’t see what you’re looking for here? Call us! Chances are, we have it. If not, we’ll get it!
Supreme Lobster and Seafood Company takes the worry out of seafood selection so you can focus on what matters most to you – your business.
With its firm, moist texture, and beautiful orange to deep red appearance, Salmon is a highly versatile and popular fish. From sushi to satays to entrees, you can’t go wrong with the distinctive flavor of Salmon. There are several species of Salmon, each with it’s own particular flavor profile, which ranges from mild to robust, depending on the oil content of the flesh. It cooks quickly and is done when the meat becomes flaky and changes color.
While there are a number of varieties of tuna, Bluefin is considered the premium tuna. Fatty and flavorful, it is used for sashimi and sushi, as well as steaks. The flesh is dark red, and looks very similar to raw beef.
By comparison, Yellowfin, or Ahi, tuna is less expensive than Bluefin and nearly as good. It is pale-pink in appearance, with a medium-range flavor. Both are versatile and present beautifully.
Swordfish steaks are a wonderful alternative to beef steaks – and just as substantial. The firm and meaty flesh can be white, ivory, pink or orange, changing to light beige when cooked. Its fairly high oil content makes it flavorful and moist. Best of all, it has a hint of sweetness with absolutely no “fishy” taste.
Commonly used as the fish in “Fish n’ Chips,” Atlantic cod is a menu staple. Its sizeable, thick fillets are high in moisture and produce large, tender flakes when cooked. It is a lean fish with a pure taste. Raw fillets appear white or pinkish in color. Cooked, it is opaque white.
An American favorite, farm-raised catfish has a firm texture and mild flavor. This very popular fish can be prepared in wide variety of styles. Available fresh or frozen, our Catfish can be purchases whole, filleted or steaked.
Mahi Mahi has substantially grown in popularity in recent years. It is a firmly textured, moist fish that produces a solid flake when cooked. Raw flesh varies in color from pink or light beige to deep pink. It’s flavor ranges from mild and slightly sweet to robust.
Because Whitefish is found in icy mountain lakes it has a high fat content making it one of the best-tasting freshwater fish. The meat is medium-firm with a large flake with a mild flavor that is more like salmon than trout.
Trout is one of the most abundant of the freshwater fish. The most common, rainbow trout is also the best known. Found in freshwater lakes and streams, the trout is similar in flavor and texture to salmon. The meat is delicate and when cooked breaks away in small flakes.
Considered one of the finest of the freshwater game fish, the walleye has clean, white meat with a small flake. Its sweet, mild flavor and texture is delicious.
Perhaps the premier freshwater fish of North America, the perch has wonderful white, mild meat and a fairly delicate texture.