Samuels & Son Seafood Co., Inc

Products:

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Alligator Meat: GATOR
Wild Caught, USA

The choicest cut is the tail meat which is white and very much like veal in texture. The tenderloin comes from a cylindrical tube inside the tail. The body meat is somewhat darker and has a stronger taste and slightly tougher texture. It is very similar to pork shoulder. Alligator meat tastes somewhere between chicken and rabbit, with perhaps a hint of frog legs. Alligator can be used in jambalayas, soups, and stews

Amberjack- Fillet: AMBERW
Seriola dumerili
Wild Caught, USA
Amberjacks are members of the 'jack' family. The greater amberjack is the largest and most important variety of the amberjacks in the temperate and tropical Atlantic. They are voracious predators feeding primarily on small fish. They are reported to reach a length of 60 inches, but is more common at 2 feet in length. Note: The world record Amberjack, as of 2004, was caught in Mexican waters with a fish weighing 104 pounds. Amberjack fillets are known for its sweet, extra lean meat.

Anchovy- Fresh: ANCHOV
Engrulis encrasicolus

Anchovies are found in the eastern Atlantic and western Indian Oceans, traveling in schools in shallow waters. They can reach 5-6 inches or to a 15 cm maximum. European anchovies come from marine fisheries, not fish farms. They are primarily caught with purse seines and midwater trawls. With their amazing flavor, they are not usually offered fresh, most anchovies sold in the U.S. market are canned European anchovies. Anchovy has a salty taste, often used to flavor other sauces. Flesh can be soaked in cool water to make it less salty.