15 Aug 2022

Hogfish – August Fun Fish of the Month!

This month our featured “Fun Fish” is Hogfish sourced from the Gulf of Mexico!

Hogfish are aptly named for their long, hog-like nose, which the fish use to root around in the sand to find buried mollusks and crustaceans. The natural sweetness of its prey (shellfish, mussels, etc.) lend a sweet characteristic to the flavor of the fish.

Hogfish have white, flaky fillets, which make them a great choice for restaurants. This fish is a great substitute for snapper and is delicious prepared sautéed, grilled, pan-roasted or as ceviche.

This month, we prepared our Hogfish three ways at the Elevation Chef’s Playground.
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The first dish, prepared by Chef Howard Lewis of Elevation Reps, was a play on a Tonkotsu flavor, breaded and served with a coconut fried rice. The second dish, prepared by Chef Peter Rauen of Seattle Fish, was a pan-seared hogfish with ginger-lime sauce. And the third dish, which was the showstopper of the day, was prepared by Chef Brandi Beaver, Seattle Fish Gourmet Sales Manager, who grilled the Hogfish whole, with a MisoHeat butter, shishito peppers and lime.

If you’d like more information about Hogfish, MisoHeat, or the Fun Fish program, reach out to your SFC rep today!

MisoHeat Butter


  • 3 clover garlic
  • 1 Tbsp MisoHeat
  • 2 Tsp honey
  • 1/4 cup cilantro leaves
  • 8oz salted butter

Blend all ingredients in a food processor. Stuff inside fish before grilling. Refrigerate any leftovers.

Ginger Lime Sauce


  • 2 tbsp. Salted butter
  • 1/2 Tsp. Grated fresh ginger
  • 1/4 Fresh lime
  • 1 tsp Chopped Italian Parsley

Dredge fish fillet in flour and season with salt and pepper. Heat sunflower oil (or cooking oil of choice) in sauté pan and add fillets. Cook on both sides until browned and remove from pan.
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In same sauté pan, place back on high heat and add butter and ginger. When butter starts to brown, squeeze in lime juice and mix well. Add chopped parsley and mix, pour over fish fillets and serve.

PS the Elevation Reps Chef’s Playground is always open for chefs to visit and demo their products. If you’d like to find out more information or schedule a demo, click here!

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