Blackfish - Tautog, Fresh, Wild, USA, Whole (4lb avg)
The Blackfish may not be so pretty, with its thick, rubbery lips, but don’t let that fool you! This salt water denizen is a favorite on many tables because of it is perfectly firm, white and mild-flavored like the more popular Cod, Sea Bass, Tilefish or Halibut.
Region & Fishery
The back of the Blackfishes’ throat contains a set of teeth. That helps it crush and devour its favorite mollusks and crustaceans.
We love Blackfish in fish chowder because its firm, meaty texture holds its own. It’s versatile, though, so feel free to bake, broil or sauté it as well. It is mild, so don’t overpower it with bold spices or rich sauces.
Blackfish is very high in protein, Calcium, Iron, Phosphorus, and Vitamin A. So eat as much as you want!
FFM Seafood Cooking Methods - Bake/Broil
FFM Seafood Cooking Methods - Poaching
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Info Source Self.com