Mark's American Cuisine

Dover Sole - Although the White Cliffs of Dover have inspired scores of poems and songs, make no mistake: It’s the delicate Dover sole found in the waters below the cliffs that have inspired the palates of fish-gourmands worldwide.

Dover sole are prolific fish. Bottom-feeders that swim along the ocean floor and can grow to over 2 feet long, they often live as long as 58 years. Just as delicious as they are long lasting, Dover sole are among foodies’ most sought after fish.

In fact, because they’ve become so popular, there are fewer sole being fished out of the waters near the English Channel these days, and more from fish farms in the Netherlands, as well as from other European waters, including the eastern Atlantic Ocean and the Mediterranean Sea. The tasty flounder, however, still bears the name of the English port where the most sole were caught during the 1800’s.

We are now serving Soft Shell Crabs. Please check for availability when making you reservation.

What exactly are soft shell crabs, relative to “normal” (hard shell?) crabs?

Soft shell crabs are crabs that are molting, which is when the hard shell of the crab grows about 30 percent. They have to shed their old shell and when they exit that shell, they are soft for about 2 to 3 hours. Then their shell starts to turn hard again.

Red King Crab Caught in the waters of Bristol Bay and Norton Sound, the true red king crab is the most prized species of crab in the world, with strong demand from consumers in Japan, the US, and Europe. Alaska’s largest harvest of red king crab takes place in the waters of Bristol Bay. Roughly 100 boats participate in the fishery and harvest millions of pounds over a period of 2 to 3 months. Alive, red king crab are actually a dark burgundy in color. When they are cooked they turn bright red-with scarlet-red highlights on the top part of the shell, and especially around the toes. Taste-wise, true red king crab is the best in the world. The meat is snow-white, with highlights of bright red. During the season, a growing number of white table cloth restaurants offer fresh red king crab- a sumptuous treat.

The coral trout has firm white flesh for excellent eating and is highly prized for its eating qualities. It is a handsome looking fish with colours ranging from light pink and red to dark crimson with blue spots. When excited, the skin of the coral trout throbs with a bright red colouration. The traditionally preparation of coral trout, steamed with ginger and spring onions, is truly memorable, but the flavour also lends itself to using a variety of additional ingredients.

NOW SOME OF THE WORLD’S FINEST CAVIAR HAILS FROM A NEW HOME AND NATIVE LAND — A CULINARY CLASSIC, PURELY CANADIAN.

Classic caviar has a new pedigree. From the land of crystal waters and majestic mountains comes an original breed of caviar. Slightly larger, plump and luscious, dashing with a splash less salt. Purely refined, tastefully sublime, expressly created for astute palates that wish to embrace fresh sensations.

YOUR NATURAL CHOICE

Wild sturgeon are severely depleted. Connoisseurs can make a difference by choosing eco-friendly products. Northern Divine Caviar offers great choice for consumers who are concerned about their world and environment. Our farmed sturgeon are raised accordingly to ethical food production processes, and our fine caviar is savored simply with a clean, delicate flavor and finish. Enjoy Naturally!

Tasmanian Ocean is a member of the salmon family. It is available year-round and caught around Tasmania and the Faroe Islands

Firm flesh, nice marbling, and a rich, luscious flavor slightly less pronounced than salmon make Tasmanian ocean trout a natural for a variety of dishes.

Hiramasa is a high-quality sashimi grade Yellowtail. Hiramasa is the Japanese name for this fish and it is highly regarded in Japan, where the fish is hand packed to avoid bruising. Hiramasa Kingfish is the Australian name for this fish, and it is also a high quality sashimi grade.

Hiramasa has pale pink flesh with firm, large flakes and a sweet, rich flavor. Hiramasa has a higher fat content, firmer texture and cleaner flavor than wild Yellowtail Kingfish.

Kajiki ( Blue Marlin )

The prized ingredient for Hawaiian poke, this Pacific blue marlin, or “Kajiki” has a firm flesh similar to swordfish. It’s sweet and delicate flavor reminds us of Hawaiian halibut. The brilliantly pale pink meat cooks to tender snow white the minute you poach, sear, or grill it.

Wagyū (literally Japanese cow) refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from wagyū cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and a high market value. In several areas of Japan, beef is shipped with area names. Some examples are Kobe, Mishima, Matsusaka, Ōmi beef and Sanda beef. Highly prized for their rich flavor, these cattle produce arguably the finest beef in the world.

Wagyū cattle’s genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.

Monchong/Pomfret Monchong, also known as Bigscale or Sickle Pomfret, is a deep-water fish that is rapidly gaining popularity in Hawaii. They are usually sold skinless, due to the characteristic large, hard scales. Monchong is a relatively small fish, growing to 4-25 pounds.

The catch is small and erratic as little is known of their habits. Monchong has clear, white flesh with pinkish tones. The flesh is firm with moderate flavor and a high fat content that makes it particularly well suited for broiling. It can also be baked or sauteed.