Approximately 10 vacuum sealed packs, 3 fillets per pack (about 10 lbs.)
Like sea bass or snapper, Corvina (argyrosamus regius) has a mild, sweet taste with firm, large flaked flesh. Though pale pink when raw, it cooks up white.
Corvina is a general name for a wide variety of drum and croaker fish found worldwide. It is considered a delicacy in Spain, Portugal, and Southern Europe. Corvina is often used for ceviche, but it can also be grilled, baked or pan fried.
Store frozen fish in your freezer until you’re ready to use it, then thaw only as much as you plan on cooking.
RECIPES & TIPS
Corvina can be prepared myriad ways. Try Corvina broiled, baked, sautéed, poached, or grilled. Its mild flesh is a blank canvas for just about any seasoning or sauce, from butter, white wine, and capers to hot peppers and tomatoes.