Kaku
Kaku roam Hawaii's crystal clear blue open far from shore. Unique rey-green sashimi grade meat yields to a snowy white when cooked. Kaku are very rich in thick and tasty tasty type of oil that lends itself well to grilling. The meat is a cross between firm tuna texture and sea bass. This fish is well-suited for Mediterranean cooking applications and stewed or marinated forms.
- Characteristics:
- Color: Gray-green; cooks off-white.
- Texture: Firm, supple, sea bass.
- Flavor:
- Oil Content: Heavy, thick.
- Water Content:
- Translucency:
- Shelf Life:
- Taste: Strong oil flavor.
- Compare To: Sea Bass, Mahi
- Cooking:
- Bake: Gray-green; cooks off-white.
- Saute: Excellent
- Sear: Good
- Grill: Fantastic
- Sashimi: Adventurous
- Other Uses:
- Ordering:
- Kaku fillets are always fresh, never frozen. Each fillet is vacuum-sealed with dry lock fresh guard. Minimum order for kaku is a 1.5lb. unit. Fillets are skin-on, bone-out and cut into portionable sections. Fillet sections range from 1.5lbs. to 4lbs.