A Handy Guide to What’s on Our Menu
Rock cods are lean, flaky and oh so tasty. The meat retains its delicate sweetness and moist goodness even when cooked. Fun fact: rock cods can live to be up to 200 years old (well, at least the ones that don’t wind up on our menu).
Yes, it’s true: calamari is squid. But don’t let that prevent you from enjoying this in-demand delicacy. The meat has a mild, slightly sweet taste that borders on nutty. We bread and batter-fry it to give it a satisfyingly crisp, crunchy coating.
Also known as dorado, mahi-mahi are prized for their tender, flaky meat. Ironically, despite their mild flavor, mahi-mahi means "very strong" in Hawaiian.
Atlantic salmon have a firmer texture and milder, sweeter flavor than their cousins on the West Coast such as coho, chinook and sockeye. In addition to being irresistibly delicious, they’re an excellent source of protein, omega-3 and vitamin D.
With its rich flavor and mild taste, yellowtail is often compared to swordfish. The dense, juicy flesh easily breaks into large flakes when grilled.
Ahi (Yellowfin) Tuna
Ahi tuna are sought after for their sweet, mild flavor and firm, meaty texture. Good luck catching one: an incredibly powerful swimmer built like a torpedo, it can hit speeds of up to 50 miles per hour.
Funny thing about whitefish: they don’t taste very fish-y. There’s a subtle richness to the meat that gives them a sweeter, more delicate flavor.
Virtually unknown in the U.S. back in the mid ’90s, tilapia’s mild flavor has made it the fourth most popular fish in the country today. Its lean white meat is loaded with protein but low in calories, sodium and saturated fats.
Who loves shrimp? Pretty much everybody as it turns out. Americans eat over 4 pounds of shrimp per capita each year. Here at Ocean Market Grill, we serve these succulent, savory morsels of meat grilled or fried to perfection.