Currently out of stock. More expected in the fall of 2020.
Like black drum, sheepshead was once considered a ‘trash fish’—but now is preferred for its sweet flavor with a firm, moist flesh. Conscientious consumers can feel good ordering this sustainably caught fish found in abundance in the Gulf of Mexico. Caught and processed by local fisherman Quincy Verret, along with wife Sharon and family, in a custom micro-processing facility designed with input from LSU seafood specialists.
The white fillets can be easily seared, pan fried, or baked with olive oil and seasoning.