Products

Fantastic Fish Company wants to be the go-to source for seafood distributors, national and regional retailers, supermarkets, local and chain restaurant groups; and here is why:

Our wild fish are harvested throughout many different fisheries throughout Latin America, South America, the Caribbean and domestically. Our suppliers operate under approved United States FDA HACCP Plans and maintain the standards of sanitation in order to assure our customers of safe products. Their fishermen target specific species via traditional hook and line. This method insures the highest quality catch, with the least amount of by-catch possible, which makes our fish sustainable. 

Our farm raised fish are produced with the least possible amount of environmental impact to the specific ecosystem. Our tilapia farm is spring-fed and 100% of the water and waste is utilized or re-introduced to the ecosystem with minimal impact to the environment.

Depending on the season, our core products include the following species:

Note- H&G is a term used to describe fish that have had the heads and guts removed. Also, all sizes are labeled in lbs.

Mahi Mahi

H&G, Whole-gutted

Mahi Mahi has translucent pinkish flesh and a bright red bloodline. They have a lean flesh with a mild, sweet flavor profile, moderately firm texture and large moist flakes.

Origin – Pacific Coast, Domestic

Size: 5-10, 10-15, 15-20, 20+

Swordfish

H&G (Xiphias gladius)

Swordfish has a mildly sweet flavor and a moist meaty texture with moderately high fat content. The flesh can range from white or ivory to pink or orange. The color variations do not reflect quality. All Swordfish turn beige in color after cooking.

Origin – Pacific Coast, Domestic

Size: 5-10, 10-15, 15-20, 20+

Tuna

Tuna: Bigeye (Thunnus obesus) Yellowfin (Thunnus albacares)

Bigeye Tuna are prized for sashimi. They have a moderately pronounced flavor, a high fat content with marbling near the skin and a richer flavor than Yellowfin. Tuna Grading is as follows: No. 1 "Sashimi-grade" is the best, being the freshest and having the highest fat content. No. 2 "Grill-grade" is next best. Yellowfin Tuna has a medium-mild flavor with very firm texture.

Origin – Atlantic, Central and South America

Size: 30-39, 40-59, 60+

Corvina

Golden (Cynscion Acoupa ) Silver – H&G

H&G, Whole-gutted

Corvina has a mild, sweet taste with a 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.

Origin South and Central America

Size: 5-10, 10+

Escolar

(Lepidocybium flavobrunneum)

H&G

Escolar The meat is oil-rich and flavor-intensive. Raw meat is a bright white to a light cream color and cooked meat looks creamy white.

Origin – South and Central America

Groupers

Whole-gutted/filet

Fresh Grouper is a lean, moist fish with a distinctive yet mild flavor, large flakes and a firm texture.

Species available: Black (Mycteroperca bonaci), Broomtail (Mycteŕoperca zenarcha), Gag (Mycteroperca microlepis), Red (Epinephelus morio), Scamp (Mycteroperca phenax), Strawberry

Origin – Gulf of Mexico, Caribbean, Pacific Ocean

Size: 5-10, 10-20, 20-30, 30-40, 40+

Atlantic Snapper

Species available: American Red (Lutjanus campechanus), Atlantic Lane, Hog Fish (Lachnolaimus maximus), Mangrove (Lutjanus griseus), Mutton (Lutjanus analis), Yellowtail (Ocyurus chrysurus)

Whole-gutted

Snappers are lean, have a delicate texture and very fine white meat with mild flavor and subtle sweet undertones

Size: ¾-1, 1-2, 1.5-2, 2-4, 4-6,

Pacific Snapper

Whole-gutted

Snappers are lean, have a delicate texture and very fine white meat with mild flavor and subtle sweet undertones.

Species available: Guacamayo, Pacific Lanes (Lutjanus synagris), Silk (Lutjanus vivanus), Yellow (Lutjanus argentiventris) Sizes: ¾-1, 1-2, 1.5-2, 2-4, 4-6, 6+

Fresh Tilapia Fillets from Nicaragua

H&G, Whole-gutted

Tilapia has a sweet, mild taste with lean flesh and a medium-firm, flaky texture. Raw flesh is white or pinkish-white sometimes with a darker muscle layer on the skin side of the fillets. The flesh cooks up to a white color. It’s been said that Aqua-cultured Tilapia tend to have a better flavor than wild Tilapia because Tilapia taste like their environment and wild fish feed on algae.

Origin – Nicaraguan Aquaculture.

Sizes: 3-5, 5-7, 7-9, 9-11, 11-13oz fillets

Tripletail

(Lobotes Pacificus / Surinamensis)

Whole-gutted

Origin-Central and South America

Sizes: 3-5, 5-10, 10-20

Wahoo

(Acanthocybium solandri)

H&G

Wahoo is also known as Ono. Ono has mild-sweet tasting fish with a firm texture, moderate fat, and large, circular flakes when cooked. The flesh is pale-pink and turns white when cooked.

From time to time we also carry other native species of the Pacific, Atlantic, and Caribbean:

Cobia

(Rachycentron canadum)

H&G

Raw Cobia Raw cobia meat is a light tan color, when cooked it turns white. The meat is firm with a sweet, rich flavor with a nice flake. The oil content is similar to salmon, making the flesh moist.

Fluke

(Paralichthys dentatus)

Raw fluke looks tan to pinkish white, but cooked meat is pure white, lean, flaky with a mild flavor.

Domestic

Seasonal

Pompano

(Trachinotus carolinus)

Whole-in the round

Pompano has a firm texture, light meat with mild flavor. Lean fish.

Origin – Gulf of Mexico

Stone Crab

Stone Crab: The claw meat is sweet, mild, and firm.

Origin – Domestic

Size: Medium, Large, Jumbo, Colossal

Striped Bass

Whole-gutted

Striped Bass have light-colored flesh with a delicate flavor and firm, large flakes.

Origin – Domestic

Seasonal