Latin: Tetrapturus audax The flesh colour of Striped Marlin varies from fish to fish. Marlin with an orange-red flesh makes impressive cuts for sashimi. Other pink to lightcoloured flesh marlin can be used for fish of the day.
Latin: Thunnus obesus Bigeye is a favourite fish of many chefs with its fantastic flavour, texture, and lots of flesh with no bone. It is considered a premium flesh for sashimi. Bigeye forms the centrepiece for any dish.
Latin: Thunnus alalunga Albacore has a pink to white flesh and is used in cooking and raw fish dishes. Larger fish have a pinker flesh coloration and greater fat content. Albacore flesh is softer than other Tuna.
Island Endeavour (Fiji) Pty Ltd (IEFL) has provided the freshest, highest quality Fiji fish to wholesalers everywhere. Over the years, Island Endeavour has grown and developed from a processor of Cod and Haddock into a company that conducts business globally and provides a wide variety of fresh and frozen products.