大西洋红鲈鱼柳 – 红鱼柳 10磅

• 野生或养殖：野生
• 供应时间：全年
• 包装尺寸：10 磅
• 形式：新鲜，带皮鱼片
• 鱼片尺寸：2-4 盎司
• 捕捞区域：马萨诸塞州水域
• 学名：Sebastes fasciatus

由于这两种鱼都拥有微红的鱼皮和温和的口感，消费者和餐馆食客常常将它们混淆。然而，它们是完全不同的鱼，具有独特的产地、质地和烹饪特性。

• 红鱼（海鲈鱼）：一种深水大西洋石斑鱼（Sebastes marinus或 Sebastes fasciatus），捕捞自北大西洋寒冷的冰水中。（注：在墨西哥湾，“红鱼”也可以指红鼓鱼，这是另一种独立的物种）。其风味非常温和、清淡、略带甜味，具有干净、低脂的口感。易于获取且价格实惠，是日常家庭用餐、制作玉米饼和油炸的理想选择。
• 红鲷鱼：一种暖水鲷鱼（Lutjanus campechanus），原产于墨西哥湾和南大西洋沿岸。其风味清瘦湿润，带有明显更浓郁、略带坚果味和浓郁的甜味。由于严格的捕捞配额，这是一种珍贵、备受追捧的美味佳肴，每磅价格要高得多。

Lemon-Garlic Pan-Seared

• Method: Sear fillets in butter and olive oil over medium-high heat for 3–4 minutes per side. Baste with a quick pan sauce made from lemon juice, garlic, and fresh parsley.
• Key Ingredients: Butter, garlic, lemon juice, fresh parsley, paprika.
• Best Served With: Garlic rice, roasted asparagus, crusty bread.

Crispy Cajun Tacos

• Method: Season generously with Cajun spices and blacken in a hot skillet for 2–3 minutes per side. Flake into large chunks for filling.
• Key Ingredients: Cajun seasoning, butter, tortillas, cabbage slaw, avocado-lime crema.
• Best Served With: Warm corn/flour tortillas, fresh cilantro, lime wedges.

Baked en Papillote

• Method: Seal the fillet in a parchment paper pouch on a bed of vegetables, butter, and wine. Bake at 400°F until the fish steams tender in its own juices.
• Key Ingredients: Cherry tomatoes, zucchini, capers, white wine, dill, butter.
• Best Served With: Steamed couscous, roasted potatoes, crisp white wine.

Beer-Battered Crispy Basket

• Method: Dip portioned fillets into a light, cold beer batter and deep-fry at 375°F until golden brown and crispy.
• Key Ingredients: Flour, cold beer, baking powder, garlic powder.
• Best Served With: French fries, house-made tartar sauce, malt vinegar.

所有新鲜海鲜都通过隔夜快递运输，并采用带凝胶冰袋的保温包装，以确保其在抵达时得到充分冷藏并保持最佳新鲜度。

收货后，请立即将海鲜转移到冰箱最冷的部分，并在1至2天内食用，以获得最佳品质和风味。