TYPES OF FISH
Black Drum
Atlantic coast. Flaky, white flesh, delicate flavor.
Bluefish
Atlantic coastal waters. Dark flaky flesh. Slightly strong flavor.
Cod
Atlantic waters. Also known as scrod. Lean with large, white firm flake. Very light delicate flavor.
Dolphin
Warm, temperate waters. Firm, white and flaky. Mild flavor. Not the same as "Flipper!" Also know as Mahi-Mahi. One of Hilton Head's most popular kinds of fish.
Dover Sole
English Channel, for the "real thing." Firm lean white meat. Delicate flavor, fine texture.
Flounder
Atlantic and Pacific coastline. Firm, white flesh, delicate flavor. Another Hilton Head favorite.
Grouper
Temperate waters. Moist and sweet flavor.
Haddock
North Atlantic Coast. Lean, white, tender flesh.
Halibut
Deep northern Atlantic/Pacific waters. Firm, flaky white flesh. Mild flavor.
Mackeral
Northern Atlantic to sub-tropical seas. Assertive to delicate taste.
Monkfish
Atlantic waters, from Canada to South Carolina. White flesh, lobster-Like sweet flavor. Also called "Poor Man�s Lobster."
Pompano
North Carolina to Florida. Firm to delicate white flesh. Light to moderate flavor.
Rainbow Trout
Fresh Water Streams. Firm, white flesh. Nut-like flavor.
Red Snapper
Warm southern seas to cool pacific waters. Firm, flaky flesh. Sweet and mild flavor.
Salmon
Northwest Territory. Also northeastern coast, European waters, and elsewhere. Bright red to pale pink, large, flaked flesh. Distinct mild flavor. Allthough it is not caught in local waters, it is among Hilton Head's most frequently served seafoods.
Sea Bass
Cape Cod to North Carolina. Flaky, white flesh. Very light, delicate flavor.
Sea Trout
Northern/Southern Atlantic coast. White, lean, sweet and very delicate. In our view, not as popular as it deserves to be.
Swordfish
Warm ocean waters. Dense, firm, white flesh. Mild, delicious flavor. Frequently served on Hilton Head.
Tilefish
Atlantic coastal waters. Tender, flaky, white flesh. Moist, mild flavor.
Tuna
Atlantic and Pacific coastal waters. Firm, dark flesh. Mild flavor.
