King crab meat is highly prized for its delicate flavor and firm texture, and is commonly used in a variety of dishes, including salads, soups, and sushi.
King George whiting is highly prized for its delicate, sweet flavour and firm, white flesh. It is typically filleted and cooked using a variety of methods, including grilling, pan-frying, and baking.
Kitty Mitchell Grouper is highly prized for its firm, white meat, which has a mild and sweet flavor. The fish can be cooked in a variety of ways, including grilling, baking, and frying.
Lake Victoria Perch is commonly used in stews and curries and is also served grilled or fried. The fish is also exported to other countries, where it is sold fresh or frozen.
Langostines can be cooked in a variety of ways, including grilling, boiling, and sautéing. Langostines are often served whole, either cold with a dipping sauce or hot with garlic butter.
Langostino is often served steamed or boiled, and is sometimes used as a substitute for other types of shellfish, such as lobster or shrimp. The meat can also be used in ceviche, a popular Latin American seafood dish.
