| AKA | Golden tilefish, Lopholatilus chamaeleonticeps, Golden bass, Golden snapper, Great northern tilefish, Rainbow tilefish, |
| Forn | Fresh Whole: 3-5lbs, 5-10lbs, 10-15lbs, 15-Up |
| Form | Frozen, Portions, Natural Cut, Skinless,Skin on Boneless and Belly Trimmed |
| Sustainability & Safety | |
| Origin | Mexico, Suriname |
| Allergens | Contains Fish |
| Ingredients | Golden Tile |
| Method of Capture | Wild Caught Hook and Line |
| Pack | Individually Vacuum Packed, 10lb, 20lb Corrugated Case |
| Flavor Profile | Sweet |
| Texture Profile | Firm |
| Suggested Cooking Methods | Baking | Broiling | Ceviche | Flat Top | Frying | Grilling | Sashimi | Sautee | Soups |
| Seasonality | Jan|Feb|Mar | Apr | May | Jun | Jul |Aug| Sep | Oct | Nov | Dec |
| Storage | Keep Frozen at -18C or Colder | Shelf Life (frozen): 24 months |
| Box Dimensions | L 10″ x W 20″ x H 3.55″ | Ti x Hi: 9×16 |
| Thawing Instructions | Remove from bag and thaw under refrigeration for 4-6 hours or place under running water until thawed. DO NOT leave soaking in water, it will affect the flavor and texture of the fish. Alternatively, run sealed bag under water and remove from bag immediately once thawed. |
| Thawed Storing Tips | Keep Refrigerated, use within 24 hours for best results. |
