Dragon's head

This Red Scorpionfish comes from controlled Mediterranean fishing grounds and is offered in a portion size ideal for whole preparations. Its compact size makes it easy to handle and offers a good balance between fillet yield and presentation. Red Scorpionfish has firm, pale, finely flaked flesh with an aromatic, slightly mineral taste. The texture remains stable during cooking and is suitable for dishes that require a distinct, clear fish flavour. It can be used for oven preparations, soups and stocks, Mediterranean fish dishes, roasting, steaming, or filleting into small portions. The distinctive head shape and strong colouring provide a characteristic visual appeal when cooked whole.

This dragonfish originates from the clear waters of New Zealand and is selectively caught using the hook and line method. This single-hook method prevents bycatch, conserves the stock, and ensures each fish is brought aboard undamaged and in optimal condition. Processing immediately after catching follows the Japanese Ike Jime method. This precise procedure minimises stress, prevents muscle tension and preserves the natural texture of the flesh. The result is a glassy, exceptionally pure fillet with an excellent texture. Dragonfish has firm, white flesh with a mild, slightly sweet aroma, making it ideal for sashimi, ceviche, and tataki, as well as grilled or gently pan-fried fish dishes. The 500–2,000 g size class yields well-sized fillets and versatile cutting options.

This Red Gurnard head comes from Les Viviers de Noirmoutier in Saint-Gilles-Croix-de-Vie in the Vendée. The business buys daily from the local fish auction („Criée“) and exclusively selects produce from 'Petit-Bateau' day fishing, where small coastal boats land their catch on the same day. The flesh has a light, firm texture and a mild, clear aroma. The skin displays a typical reddish colour for the species with a stable surface. Gurnard is excellent for cooking whole, braising, or for producing fillets.