Seafood Catalog - Springfield, MA

SEAFOOD

buyer’s guide:

contents lobster 28 oysters 46

snapper 36

salmon 26

14 SHRIMP

26 SALMON

37 PORTIONS

20 SCALLOPS

28 LOBSTER

40 HEADFISH

24 SQUID

30 FINFISH

42 SHELLFISH

Tiger, White, Headless with Shell-On, EZ Peel, Raw, Peeled & Deveined with Tail On/Off

Fresh, Frozen, Dry, Bay, Sea, Chunks & Pieces

Domestic, Imported, Refreshed, Rings, Tubes & Tentacles

Boneless, Skinless, Skin-On, Norwegian, Faroe Island, Canadian & Chilean

Firm to Hardshell, Cull, Live & Frozen

Cod, Flounder, Haddock, Swordfish, Tuna, Mahi-Mahi, Pollock, Barramundi, etc.

Fresh, Frozen, Cod, Halibut, Mahi-Mahi, Salmon, Sea Bass & Tuna

Bluefish, Bronzini, Flounder, Fluke, Grouper, Pollock, Red Drum, Salmon & Tilefish

Fresh, Frozen, Clams, Mussels & Clam Juice

resource center ask our expert Cathy Hennessey Category Manager

shrimp 14

mussels 42

46 OYSTERS

52 SPECIALTY

48 CRAB

54 SMOKED

50 OCTOPUS

56 VALUE

Whole, Shucked, In Shell, Half Shell, Banded

Jonah, King, Snow, Prime Soft Shell, Red & Blue Swimming & Imitation

Cooked, Cleaned & Raw

calamari 22

Alligator, Caviar, Crawfish, Escargot, Frog Legs, Seaweed, Skate, Smelts & Storage Tubs

Salmon - Pastrami, Sockeye & Nova, Pepper Bluefish, Cod, Finnan Haddie & Trout

ADDED

catching 4 methods

WE ARE SERIOUS ABOUT SEAFOOD By definition, seafood are edible aquatic animals excluding mammals, but including both fresh water and salt water creatures. Seafood includes bony and cartilaginous fishes, crustaceans, mollusks, edible jellyfish, sea turtles, frogs, sea urchins, and sea cucumbers. The roe, or eggs, of some species are eaten as caviar. Lean fish is equivalent to beef or poultry in its protein yield (18-25% by weight), but it is much lower in calories. Much seafood is eaten uncooked, either raw, dried, smoked, salted, pickled, or fermented. Otherwise it is cooked whole or cut into steaks, fillets or chunks. It is often used in stews or soups.

purse-seining

trawling

Seafood is either wild-caught or farm-raised.

Wild-caught seafood is caught in the wild, throughout the globe in rivers, oceans or seas. Commercial fishermen are granted rights to global fishing grounds and are bound to rules and regulations. The seafood is absolutely wild and caught by using one of the four major commercial fishing methods below: Purse-Seining: A net is used to encircle the fish. Once trapped, the fish are sucked onboard by a pump or scooped out of the water using a power operated net.

gill-netting

Trawling: A specially designed net is towed, by a vessel called a trawler. The net catches fish as it floats along the smooth seabed.

Gill-netting: Fish float into a net and become trapped by their own gills.

Long-lining: As many as 2,000 baited hooks are suspended from a long-line that is supported by buoys floating on the sea surface. The line is hauled up by fishermen.

Other methods include harpooning, jigging, midwater trawling, pole/troll, seine net, traps and pots and dredging.

04

long-lining

WILD CAUGHT? OR FARM-RAISED?

open nets or pens

Seafood can also be farm-raised. Aquaculture, or farming of seafood, provides seafood that was completely raised and cultivated in controlled environments. Generally this process starts at a hatchery where fish are bred and reared in nurseries. Later the fish are released into net pens or cages; ponds; in raceways or other procedures.

raceways

Open nets or pens enclose fish in offshore coastal areas or in freshwater lakes. This is one of the most natural, farm-raised processes. Sometimes salmon are raised in this manner which can be referred to as “ocean raised”.

The referral to raised symbolizes aquaculture and their referral to the ocean is the environment where the fish were cultivated. In this method, fish are able to escape into the wild.

Ponds are specifically designed, filtered and treated ponds enclose fish in coastal or inland bodies or freshwater or seawater. Catfish, shrimp, pangasius and tilapia are commonly raised in ponds.

ponds submersible net pens

Raceways allow farmers to divert water from a stream into channels containing fish. This method closely replicates natural streams and rivers and is often used for farm-raised trout and farm-raised salmon.

Submersible net pens (or cages) are designed for offshore aquaculture and is similar to the Open Nets or Pens method above except that in this method the fish cannot escape into the wild.

tuna ranching

shellfish culture

Shellfish culture means that farms grow shellfish on beaches in plastic trays or mesh bags; or from ropes suspended in the water. Oysters, clams and mussels are filter feed and require only clean water to survive. They are commonly farm-raised in this manner.

Tuna ranching is a process of capturing wild juvenile tuna, then growing them to harvest sizes within net pens in the ocean.

05

FISH ARE FRIENDS, AND FOOD Here at Performance Foodservice - Springfield, we pride ourselves in sourcing from only the best suppliers in the business to be able to offer the most sustainable seafood we can. Seafood is one of the fastest growing categories for our Center of the Plate (COP) segment but to keep that going, we need to do all we can to ensure we’re only buying sustainable seafood from reliable sources.

sustainable sources in order to protect the ocean.

But what does that really mean to our customers? MSC certified sustainable seafood

We are pleased to announce that we have

means the fish is from populations with healthy

enhanced our selection of MSC Certified

numbers, there was minimal impact on the

products to offer to you and hope you can also

surrounding environment when fishing, and that

help share the knowledge and fantastic aspects

it comes from a well-managed fishery. This in

of being able to offer MSC Certified product to

turn will ensure a plentiful supply of seafood for

your customers.

generations to come.

As we continue to expand and refine our Other topics growing in popularity are

product selections, we will communicate the

sustainability and traceability. Many consumers

most up-to-date information to you. In the

want to know where their seafood is coming

meanwhile, learn more about three certifications

from and want to be sure what they are buying

currently within our seafood product portfolio:

is actually what they are expecting to see on

Marine Stewardship Council (MSC), Aquaculture

their plate. According to a GlobeScan MSC

Stewardship Council (ASC) and Gulf of Maine

consumer insights study, 48 percent of North

Responsibly Harvested (GMRI).

American shoppers are willing to pay more for

06

seafood from a certified sustainable fishery

Furthermore, be on the look out for these

while 58 percent of those seafood consumers

logos throughout the catalog to promote your

agreed to consume fish and shell only from

products with confidence!

MSC certified

ASC certified

GMRI

Marine Stewardship Council

Aquaculture Stewardship Council

Gulf of Maine Responsibly Harvested 07

AQUACULTURE STEWARDSHIP COUNCIL (ASC) The Aquaculture Stewardship Council is an

in the marketplace and to allow consumers to know

independent, international nonprofit organization

they are making the best seafood choice and support

that manages the world’s leading certification and

farmers who share their commitment to conservation

labelling program for responsible aquaculture. The

and the rights of workers.

ASC logo assures buyers that their seafood purchase has been produced in an environmentally and socially

The use of the ASC logo is a key part of our effort to

responsible manner.

move the aquaculture industry toward sustainability.

The logo provides companies with a competitive

ASC works to incentivize farms to follow best

advantage and is proof of achievement in a market

environmental and social processes, to increase the

leading program for the production of responsibly

availability of certified responsibly produced seafood

farmed seafood.

GULF OF MAINE RESPONSIBLY HARVESTED (GMRI) The Gulf of Maine Responsibly Harvested® label is a promise that seafood hails from the clean, cool waters of the Gulf of Maine and the fishery or farm is managed in a way that contributes to the longterm health of the resource. The label empowers consumers to buy seafood they can feel good about.

From our species verification process, to partnering with licensed suppliers and celebrating our affiliates, the label supports local, sustainable seafood by verifying the responsible harvest and tracing seafood back to the Gulf of Maine.

08

WHICH SPECIES ARE HARVESTED? •

Traditionally popular species including haddock, lobster, scallops, and white hake.

•

Less familiar, or underloved, species like Acadian redfish, Atlantic pollock, cape shark (aka dogfish), mackerel, and whiting.

MARINE STEWARDSHIP COUNCIL (MSC) The MSC works with fisheries, retailers, restaurants and other companies to change the way that the ocean is fished, address and combat seafood fraud, and make it easier than ever for consumers to identify and purchase wildcaught seafood that is sustainable and traceable through the supply chain.

WHAT’S IN A LABEL? Wild, traceable, sustainable: the blue fish label is only applied to wild fish or seafood from fisheries that have been certified to the MSC Fisheries Standard, a science-based set of requirements for sustainable fishing.

A CERTIFIED SUSTAINABLE SOURCE

CREDIBLE

Each MSC certified fishery has been independently

For over 20 years the MSC works with fisheries,

assessed on its specific impacts to wild fish

scientists, seafood companies, and shoppers all

populations and the ecosystems they’re part of.

over the world to create meaningful change on

HANDLED WITH CARE

the water and promote sustainable fishing. The MSC is the only wild-capture fisheries certification

All along the supply chain, from ocean to plate, MSC

and ecolabelling program that meets best practice

certified fish and seafood is separated from non-

requirements set by both the United Nations Food

certified. It is clearly labelled so it can be traced to a

and Agriculture Organization (UNFAO) and ISEAL,

certified sustainable fishery.

the global membership association for sustainability standards. In March 2017, the MSC became the first

TRUSTWORTHY Regular DNA testing has shown that MSC labelled products are correctly labelled. So, you can trust that

global seafood certification program to be recognised for rigour and credibility by the Global Sustainable Seafood Initiative (GSSI).

the fish is what its packaging or menu says it is.

09

cooking up

BAKING When baking whole fish, it is placed in a pan which has been oiled, buttered or sprayed with a non-stick pan coating, then seasoned. Moisture may be supplied by sprinkling the fish with butter, lemon, wine, cider or stock. The head, if left on helps to keep the fish moist because of the water it releases during baking.

The fish should be scored to prevent curling.

SEAFOOD

If fish fillets or steaks are being baked, an appropriate stuffing may be placed on top to protect the flesh of the fish during baking. Basting may also be done during baking to prevent drying. An advantage to baking fish is that it may help to counteract the strong flavor of oily fish, but also suits the delicate fish that flake easily. However, very firm fish, like monkfish, have a tendency to become tough with plenty of liquid.

and remains popular today, although it is losing some ground. Deepfrying requires good quality frying fat, a batter or breading to protect the fish from the hot fat and protect the hot fat from the fish. A proper frying temperature must be used to ensure a crisp, brown crust. The best fish for frying is lean fish. This can include small or whole fish like shellfish or smelt, or whole fish cut into smaller portions. Fried fish must be served immediately because its quality rapidly deteriorates after it is removed from the fat.

form of steaks or fillets. Firm-fleshed fish, such as salmon, monkfish and sole are most suitable for this cooking method. The use of a pan with a non-stick surface is best for this preparation. It minimizes the amount of oil required, helping to preserve the nutritional benefits of the natural, low-fat content of the fish.

BROILING OR GRILLING

STEAM

Broiling and Grilling, a dry-heat cooking method, is best suited for fat fish since they tend to not dry out as much. However, all fish, fat or lean, may be marinated or coated with a small amount of oil to reduce this drying process. Whole fish, up to five pounds, may be broiled or grilled with some success. Their bones will protect them from the intense heat.

Small slices, however, are better for broiling.

This is a popular cooking style for many fish varieties. When surrounded by moisutre, the flesh of the fish remains juicy. Steaming displays the individual characteristics of the fish clearly. This makes it possible to present several contrasting types and textures of fish on the same plate, offering an interesting combination to the guest. Steaming in its purest form is often combined with other methods to produce the needed results.

One classic method for sautéing fish is called a la meuniere.

When broiling or grilling fillets with the skin on, the cut side should be cooked first and presented upwards on the plate. Leaving the skin on the fillet will help hold them together.

Thin fillets may be broiled or grilled only on the cut side. Thick fillets require turning when being cooked or broiled.

There are two things common to most steamed items: 1. The item cooks in its own juices plus a small amount of liquid which is usually added.

2. The item is served with its cooking liquid.

DEEP FRY

SAUTÉ

This has been the most popular method of preparing fish in the past

Almost any fish is good sautéed, whether left whole (if small) or in the

10

A variation of pan frying is the use of a heavy ridged pan. The fish cooks on the ridges, above the fat and acquires a brown, grilled lattice pattern.

SMOKER Smoking food is a traditional way of reserving and adding flavor to food.

Cheese, fish, vegetables and meat can all be smoked. The practice of smoking herrings started in the late 13th century, the fish was first soaked in brine and then hung in tall chimneys for several hours before they were barreled. Native Americans of the Pacific West Coat smoked salmon over an alder wood fire. Cold smoking requires temperatures below 80˚F for several days. Hot smoking however can be done at temperatures of up to 250˚F and only takes a few hours.

Any fish would work. However fattier fish will absorb more smoke flavor, so fish like salmon and trout are perfect for smoking. Whole fish or parts can be used, but fillets with the skin still on are better than other cuts.

NEW ENGLAND SEASONALITY CHART JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV BLUEFIN TUNA BLUEFISH COD FLOUNDER HADDOCK HAKE HERRING JONAH CRAB LOBSTER MACKEREL MONKFISH NATIVE SHRIMP RED FISH POLLOCK SCALLOPS SKATE SMELT SQUID WHITING GROUPER SNOW CRAB AVAILABILITY CHART PROVIDED BY NEW HAMPSHIRE SEAFOOD

LOCAL =

REGIONAL =

DEC

BRANDS navigate through our

Our seafood brands feature quality fresh, frozen and canned seafood products that are carefully inspected and packaged for the best possible flavor and quality. It doesn’t matter what type of seafood you serve, from freshly fried fish sandwiches to innovative fish-centric entrées, we have the right products for your favorite recipes.

®

The Bay Winds™ brand is Performance Foodservice’s top-tier seafood portfolio featuring all-natural, premium seafood sourced from prime, sustainable areas of the globe. Primarily wild-caught, each species selected for Bay Winds must meet our strict standards and specifications and be processed with careful craftsmanship. Every pound of Bay Winds seafood has a story.

Inside each elegantly designed box of Bay Winds is seafood with exceptional quality, pride, workmanship, and taste.

Taste the extravagance of Empire’s Treasure®, an irresistible selection for seafood lovers that offers the ultimate in taste and convenience. Empire’s Treasure includes an extensive collection of fresh, frozen and canned seafood that is consistently high quality, adaptable and satisfying. This brand meets today’s global standards and specifications for performance and quality. Choose from a variety of shellfish, ground fish, and flat fish.

The World Dock™ brand was designed for customers looking for core products at a price that meets the basics of culinary satisfaction. This line includes seafood items that provide value to our customers by offering “twice-frozen” processing, wider specifications, and other value-added options.

12

The Fresh Catch™ brand features 100% fresh, never frozen seafood.

A variety of fin fish and shellfish are sourced globally, packed and shipped fresh to Performance Foodservice locations across the country while they are in peak season. Whether it’s wild caught or farm raised; whole, fillets, fletches, steaks, loins, sides, in-shell or shelled, The Fresh Catch story is simple…quality, fresh seafood in season.

additional seafood brands portfolio

Roma® branded seafood items match the quality of Empire’s Treasure seafood. Roma branded seafood are selected for their broad appeal to, Italian and pizza restaurants, but they have the quality and flavor for any foodservice operations. Products include chopped clams, squid, and calamari.

Assoluti® and Luigi seafood is comparable in quality to World Dock brand with value products for Italian cuisine locations that also have widespread appeal for all foodservice operations.

further identify specialty items offered The Wild Caught in the U.S.A. logo is used to identify species that are naturally wild caught, live on a wild diet in the waters of the United States, and are caught using long-line, trawling, purse-seining, or gill-netting methods. Species that are typically wild-caught include Lobster, oysters, shrimp, scallops, crab, salmon, clams, cod, halibut, sablefish, and rockfish.

The Farm Raised in the U.S.A. logo is used to identify species that are raised on aquaculture farms throughout the United States. Generally this process starts in a hatchery and the seafood is later released into contained, quality environments. These fish are commonly fed grain diets. Channel catfish, trout, clams, salmon, and mussels are species typically farm-raised in the United States.

Performance Foodservice’s Species Verification program utilizes DNA testing to validate commonly mislabeled species such as grouper, red snapper.

13

headless white shrimp, shell-on ITEM#

BRAND

420912

DESCRIPTION

PACK/SIZE

WILD/FARMED ORIGIN

BAY WINDS U-6 CT HEADLESS WHITE SHRIMP, SHELL-ON

10/5 LB

WILD CAUGHT PERU OR ECUADOR

482557

BAY WINDS U-7 CT HEADLESS WHITE SHRIMP, SHELL-ON

10/5 LB

WILD CAUGHT SOUTH AMERICA

524339

BAY WINDS U-7 CT HEADLESS WHITE SHRIMP, SHELL-ON

1/5 LB

WILD CAUGHT SOUTH AMERICA

420920

BAY WINDS U-8 CT HEADLESS WHITE SHRIMP, SHELL-ON

10/5 LB

WILD CAUGHT PERU OR ECUADOR

528457

BAY WINDS U-8 CT HEADLESS WHITE SHRIMP, SHELL-ON

1/5 LB

WILD CAUGHT PERU OR ECUADOR

420921

BAY WINDS U-10 CT HEADLESS WHITE SHRIMP, SHELL-ON

10/5 LB

WILD CAUGHT PERU OR ECUADOR

489678

BAY WINDS U-10 CT HEADLESS WHITE SHRIMP, SHELL-ON

1/5 LB

WILD CAUGHT PERU OR ECUADOR

420922

BAY WINDS U-12 CT HEADLESS WHITE SHRIMP, SHELL-ON

10/5 LB

WILD CAUGHT PERU OR ECUADOR

487658

BAY WINDS U-12 CT HEADLESS WHITE SHRIMP, SHELL-ON

1/5 LB

WILD CAUGHT PERU OR ECUADOR

420939

BAY WINDS U-15 CT HEADLESS WHITE SHRIMP, SHELL-ON

10/5 LB

WILD CAUGHT PERU OR ECUADOR

488573

BAY WINDS U-15 CT HEADLESS WHITE SHRIMP, SHELL-ON

1/5 LB

WILD CAUGHT PERU OR ECUADOR

462673

BAY WINDS U-15 CT HEADLESS WHITE SHRIMP, SHELL-ON

4/5 LB

WILD CAUGHT MEXICO

431637

BAY WINDS 13-15 CT HEADLESS WHITE SHRIMP, SHELL-ON

6/4 LB

FARM RAISED INDIA OR PERU

420948

BAY WINDS 16-20 CT HEADLESS WHITE SHRIMP, SHELL-ON 10/5 LB

WILD CAUGHT INDIA, PERU,

INDONESIA 468624

BAY WINDS 16-20 CT HEADLESS WHITE SHRIMP, SHELL-ON 4/5 LB

WILD CAUGHT MEXICO

522519

BAY WINDS 16-20 CT HEADLESS WHITE SHRIMP, SHELL-ON 1/5 LB

WILD CAUGHT INDIA, PERU,

INDONESIA 431638

BAY WINDS 16-20 CT HEADLESS WHITE SHRIMP, SHELL-ON 6/4 LB

FARM RAISED INDIA OR PERU

431639

BAY WINDS 21-25 CT HEADLESS WHITE SHRIMP, SHELL-ON

6/4 LB

FARM RAISED INDIA OR PERU

431648

BAY WINDS 26-30 CT HEADLESS WHITE SHRIMP, SHELL-ON 6/4 LB

FARM RAISED INDIA OR PERU

975408

PANAMA BAY U-8 CT HEADLESS WHITE SHRIMP, SHELL-ON; FZ 10/5 LB

SOUTH AMERICA

631125

PANAMA BAY U-8 CT HEADLESS WHITE SHRIMP, SHELL-ON; FZ 1/5 LB

SOUTH AMERICA

headless tiger shrimp, shell-on ITEM#

BRAND

DESCRIPTION

PACK/SIZE

WILD/FARMED ORIGIN

28734

EMPACKER

2-4 CT HEADLESS TIGER SHRIMP, SHELL-ON

6/4 LB

FARM RAISED VIETNAM

337380

APAC

6-8 CT HEADLESS TIGER SHRIMP, SHELL-ON

6/4 LB

FARM RAISED VIETNAM

157220

EMP. TREAS. 6-8 CT HEADLESS TIGER SHRIMP, SHELL-ON

6/4 LB

FARM RAISED INDIA

157195

EMP. TREAS. 8-12 CT HEADLESS TIGER SHRIMP, SHELL-ON

6/4 LB

FARM RAISED INDIA

279951

APAC

6/4 LB

FARM RAISED VIETNAM

157197

EMP. TREAS. 16-20 CT HEADLESS TIGER SHRIMP, SHELL-ON

6/4 LB

FARM RAISED INDIA

14

13-15 CT HEADLESS TIGER SHRIMP, SHELL-ON

Shrimp is the most popular seafood eaten in the United States. It represents over 25 percent of the nation’s annual per capita seafood consumption. This calculation indicates that the average consumer eats 4 pounds of shrimp per year.

types & sources

shrimp

what is it?

There are numerous species of shrimp which can be collectively sold under the single term – shrimp. Occasionally they are sold as prawns, which is a term that refers to larger varieties that are more common in certain international markets. The term, camarones, is Spanish for shrimp or prawns. There are a variety of different types and sources of shrimp available in U.S. markets.

Cold water shrimp are the smaller varieties harvested in ocean waters in the northwest and northeast regions of the United States and Canada. They are known as Pandalid shrimp. A popular species is the pink colored Pandalus borealis commonly used in salads, soups or chowders. Coldwater shrimp are only available previously cooked and peeled (shell removed).

Warm water shrimp are harvested and farmed in tropical and sub-tropical regions around the world. They include Penaeusand Litopenaneus species that are more commonly sold by reference to basic shell colors (white, brown and pink shrimp). Additional names can include tiger, banana and hopper shrimp. Buyer preferences are usually directed by taste, texture, size and costs which will vary from one species to another.

Wild shrimp refers to either cold water or warm water varieties that are harvested from coastal ocean waters with traditional vessels. They are often preferred for traditional flavors and recipes. The harvesting of wild shrimp is regulated by management programs that set annual production limits. Less than 10 percent of the shrimp eaten in the United Sates comes from wild harvests.

Farmed shrimp refers to warm water varieties that are grown in open and closed pond systems supplemented with formulated feeds.

Shrimp diets and pond waters can be controlled to influence production rates and sensory attributes of the shrimp. Over 90 percent of the shrimp eaten in the United States come from farmed sources grown in other countries around the world.

Domestic shrimp is a term used to refer to wild shrimp harvested about the coasts of the United States. Imported shrimp refers mainly to farm-raised shrimp from productive regions in China, Thailand and many other Asian nations, and the Gulf of Mexico and Pacific coasts of Central and South America.

raw white shrimp: ez peel ITEM#

BRAND

DESCRIPTION

431659

BAY WINDS 26-30 CT EZ PEEL WHITE RAW SHRIMP

PACK/SIZE

WILD/FARMED ORIGIN

5/2 LB

FARM RAISED INDIA OR PERU

raw, peeled & deveined: tail-on ITEM#

BRAND

DESCRIPTION

421082

BAY WINDS 8-12 CT WHITE SHRIMP, RAW PEELED &

PACK/SIZE

WILD/FARMED ORIGIN

white

DEVEINED WITH TAIL-ON 5/2 LB FARM RAISED PERU 421083

BAY WINDS 13-15 CT WHITE SHRIMP, RAW PEELED &

421091

DEVEINED WITH TAIL-ON

5/2 LB

FARM RAISED INDIA OR PERU

BAY WINDS 16-20 CT WHITE SHRIMP, RAW PEELED &

INDIA, PERU,

DEVEINED WITH TAIL-ON 5/2 LB FARM RAISED ECUADOR 421092

BAY WINDS 21-25 CT WHITE SHRIMP, RAW PEELED &

421095

5/2 LB

FARM RAISED INDIA OR PERU

5/2 LB

FARM RAISED INDIA OR PERU

5/2 LB

FARM RAISED INDIA OR PERU

BAY WINDS 26-30 CT WHITE SHRIMP, RAW PEELED &

421078

DEVEINED WITH TAIL-ON DEVEINED WITH TAIL-ON

BAY WINDS 31-40 CT WHITE SHRIMP, RAW PEELED &

DEVEINED WITH TAIL-ON

327447

13-15 CT WHITE SHRIMP, RAW PEELED &

CENSEA

INDONESIA, THAI-

DEVEINED WITH TAIL-ON 5/2 LB FARM RAISED LAND, VIETNAM 337334

CENSEA

21-25 CT WHITE SHRIMP, RAW PEELED &

INDONESIA, THAI-

DEVEINED WITH TAIL-ON 5/2 LB FARM RAISED LAND, VIETNAM

157202

tiger

EMP. TREAS. 8-12 CT TIGER SHRIMP, RAW PEELED &

INDIA, INDONESIA,

DEVEINED WITH TAIL-ON 5/2 LB FARM RAISED BANGLADESH 157203

EMP. TREAS. 13-15 CT TIGER SHRIMP, RAW PEELED &

INDIA, INDONESIA,

DEVEINED WITH TAIL-ON 5/2 LB FARM RAISED BANGLADESH 157204

EMP. TREAS. 16-20 CT TIGER SHRIMP, RAW PEELED &

INDIA, INDONESIA,

DEVEINED WITH TAIL-ON 5/2 LB FARM RAISED BANGLADESH 157205

EMP. TREAS. 21-25 CT TIGER SHRIMP, RAW PEELED &

INDIA, INDONESIA,

DEVEINED WITH TAIL-ON 5/2 LB FARM RAISED BANGLADESH

16

raw, peeled & deveined: tail-off ITEM#

BRAND

421117

BAY WINDS 16-20 CT WHITE SHRIMP, RAW PEELED &

421098

5/2 LB

white

DEVEINED WITH TAIL-OFF

5/2 LB

FARM RAISED INDIA OR PERU

5/2 LB

FARM RAISED INDIA OR PERU

5/2 LB

FARM RAISED INDIA OR PERU

FARM RAISED INDIA OR PERU

DEVEINED WITH TAIL-OFF

BAY WINDS 31-40 CT WHITE SHRIMP, RAW PEELED &

421129

WILD/FARMED ORIGIN

BAY WINDS 26-30 CT WHITE SHRIMP, RAW PEELED &

421127

DEVEINED WITH TAIL-OFF

PACK/SIZE

BAY WINDS 21-25 CT WHITE SHRIMP, RAW PEELED &

421121

DESCRIPTION

DEVEINED WITH TAIL-OFF

BAY WINDS 41-50 CT WHITE SHRIMP, RAW PEELED &

INDIA, PERU,

DEVEINED WITH TAIL-OFF 5/2 LB FARM RAISED & ECUADOR 421148

BAY WINDS 51-60 CT WHITE SHRIMP, RAW PEELED &

421151

5/2 LB

FARM RAISED INDIA OR PERU

5/2 LB

FARM RAISED INDIA OR PERU

5/2 LB

FARM RAISED INDIA OR PERU

BAY WINDS 61-70 CT WHITE SHRIMP, RAW PEELED &

421153

DEVEINED WITH TAIL-OFF DEVEINED WITH TAIL-OFF

BAY WINDS 71-90 CT WHITE SHRIMP, RAW PEELED &

DEVEINED WITH TAIL-OFF

337354

31-40 CT WHITE SHRIMP, RAW PEELED &

CENSEA

DEVEINED WITH TAIL-OFF 5/2 LB FARM RAISED INDONESIA 895794 CENSEA

71-90 CT WHITE SHRIMP, RAW PEELED &

DEVEINED WITH TAIL-OFF 5/2 LB FARM RAISED INDONESIA

157226

tiger

EMP. TREAS. 26-30 CT TIGER SHRIMP, RAW PEELED &

INDIA, INDONESIA,

DEVEINED WITH TAIL-OFF 5/2 LB FARM RAISED & BANGLADESH

cooked, peeled & deveined ITEM#

BRAND

421161

BAY WINDS 16-20 CT WHITE SHRIMP, COOKED PEELED &

421162

5/2 LB

DEVEINED WITH TAIL-ON

5/2 LB

WILD/FARMED ORIGIN

white FARM RAISED INDIA OR PERU FARM RAISED INDIA OR PERU

BAY WINDS 26-30 CT WHITE SHRIMP, COOKED PEELED &

573834

DEVEINED WITH TAIL-ON

PACK/SIZE

BAY WINDS 21-25 CT WHITE SHRIMP, COOKED PEELED &

421165

DESCRIPTION

DEVEINED WITH TAIL-ON

5/2 LB

FARM RAISED INDIA OR PERU

BAY WINDS 31-40 CT WHITE SHRIMP, COOKED PEELED &

THAILAND, INDIA,

DEVEINED WITH TAIL-OFF 5/2 LB FARM RAISED INDONESIA, VIET. 421169

BAY WINDS 31-40 CT WHITE SHRIMP, COOKED PEELED &

DEVEINED WITH TAIL-ON 5/2 LB FARM RAISED VIETNAM 563933

CENSEA

91-110 CT WHITE SHRIMP, COOKED PEELED &

THAILAND, INDIA,

DEVEINED WITH TAIL-OFF 5/2 LB FARM RAISED INDONESIA, VIET.

337389

CENSEA

tiger

13-15 CT TIGER SHRIMP, COOKED PEELED &

DEVEINED WITH TAIL-ON 5/2 LB FARM RAISED VIETNAM

head-on & specialty ITEM#

BRAND

DESCRIPTION

PACK/SIZE

WILD/FARMED ORIGIN

354022 CENSEA

41-50 CT SHRIMP SKEWER

4/25 CT

FARM RAISED INDONESIA

609868 CENSEA

6-8 CT FRESHWATER SHRIMP, HEAD/SHELL-ON 12/2 LB

FARM RAISED VIETNAM

626999

PACKER

U-5 CT HEAD ON SHELL ON,

1/4.4 LB

FARM RAISED ECUADOR

645359 PACKER

15-20 CT, HEAD ON SHELL ON,

1/4 LB

WILD CAUGHT ECUADOR

228730

TAMPA MAID 250-350 FULLY COOKED SHRIMP, FROZEN

2/5LB

SHRIMP COMPARISON CHART

*Shrimp sizing in comparison to each other. Please note this is not to scale.

19

assorted scallops ITEM#

fresh

BRAND

DESCRIPTION

PACK/SIZE

308283 PACKER

10-20 CT DRY SEA SCALLOPS

1/40 LB

291206

PACKER

20-30 CT DRY SEA SCALLOPS

1/40 LB

994326 PACKER

120-150 CT REFRESH BAY SCALLOPS

1/8 LB

537469

EMP. TREAS. SCALLOP CHUNKS

1/8 LB

537465

EMP. TREAS. 10-20 CT DRY SEA SCALLOPS, METAL TIN

1/8 LB

537466

EMP. TREAS. 20-30 CT DRY SEA SCALLOPS, METAL TIN

1/8 LB

WILD CAUGHT USA OR CANADA

537460

EMP. TREAS. U-8 CT DRY SEA SCALLOPS, METAL TIN

1/8 LB

WILD CAUGHT USA OR CANADA

537461

EMP. TREAS. U-10 CT DRY SEA SCALLOPS, METAL TIN

1/8 LB

537463

EMP. TREAS. U-12 CT DRY SEA SCALLOPS, METAL TIN

1/8 LB

452741

PACKER

1/10# AV

LIVE SEA SCALLOPS IN SHELL

WILD/FARMED ORIGIN

WILD CAUGHT USA OR CANADA WILD CAUGHT USA OR CANADA WILD CAUGHT CHINA

WILD CAUGHT USA OR CANADA WILD CAUGHT USA OR CANADA

frozen WILD CAUGHT USA OR CANADA WILD CAUGHT USA OR CANADA WILD CAUGHT USA

888874 EMP. TREAS. 10-20 CT DRY SEA SCALLOPS

2/5 LB

252132

WORLD DOCK 10-20 CT DRY SEA SCALLOPS

2/5 LB

888879 EMP. TREAS. 20-30 CT DRY SEA SCALLOPS

2/5 LB

579628 WORLD DOCK 20-30 CT FORMED SEA SCALLOPS, FROZEN

2/5 LB

252175

WORLD DOCK 30-40 CT SEA SCALLOPS

2/5 LB

252182

WORLD DOCK 60-80 CT DRY BAY SCALLOPS

2/5 LB

582164

BAJA GOLD 60-80 CT BAY SCALLOPS

2/5 LB

WILD CAUGHT MEXICO

582492

CHESA. BAY SCALLOP CHUNKS

2/5 LB

WILD CAUGHT USA

594568 CHESA. BAY BACON WRAPPED SEA SCALLOPS

2/5 LB

FARM RAISED CHINA

888875 EMP. TREAS. U-10 CT DRY SEA SCALLOPS

2/5 LB

WILD CAUGHT USA OR CANADA

262805

2/5 LB

WILD CAUGHT USA

20

CAPTAIN WELLS

RANDOM SCALLOP PIECES

WILD CAUGHT USA OR CANADA

WILD CAUGHT USA OR CANADA

WILD CAUGHT USA OR CANADA FARM RAISED CHINA FARM RAISED CHINA FARM RAISED CHINA

Scallops are one of the most popular seafood items due to their unique appealing texture and succulent flavors. U.S. fishermen have landed between 50 and 60 million pounds of scallops annually over the past decade, and it is one of the nation’s most valuable fisheries. Scallops have been among the top ten seafood items consumed in the U.S. for decades, and Americans eat about one third pound of scallops per year.

forms & buyer advice Scallops are available as fresh refrigerated meats or frozen meats. Size categories refer to the size of the adductor muscle (scallop meats) which is the main edible portion of the scallop.

Scallop size categories can be simply grouped as large, medium and small. There are no enforced grade designations for scallop size. However, in general large scallops are likely to have between 10 and 30 meats per pound, medium scallops between 30 and 70 per pound, and small scallops between 70 and 110 per pound.

scallops

what is it?

Scallop adductor muscle has a tendency to absorb water when removed from the shell. Likewise, the meats can lose moisture when thawed or stored in refrigeration for some time. For the larger varieties, buyers can specify a purchase for ‘dry’ or ‘wet’ scallops, which refers to prior processing procedures that can influence the moisture content in the scallop. Wet scallops may be treated during processing to retain moisture. Dry scallops are not treated.

In some markets whole scallops are sold as a specialty item, but most U.S. consumers prefer the adductor muscle alone. Similar to oysters and clams, scallops are filter feeding bivalves (two shells) that can be influenced by the contents of the surrounding waters.

Certain plankton and the presence of scallop roe can influence the color of some scallop meats. Such coloration (tan, yellow and orange tones) is not a product defect.

The old tale about scallops being made by punching out round portions from some other fish is just that, an old tale. There is no financial incentive for this practice and the resulting products would be very easy to detect.

21

squid

what is it?

Squid is the second most widely consumed shellfish in the world. Squid should offer a mild and somewhat sweet flavor. Frozen tubes should be ivory-white in color and have no distinct odor.

The two main parts of the squid used for food consumption is the tube (top) and the tentacles (bottom). The tube is used to cut into rings or strips. Breaded squid is called calamari.

types DOMESTIC LOLIGO PEALEI Domestic Loligo Pealei is considered the finest squid available. Superior flavor, very light and buttery.

Clean texture and exceptional tenderness. Fully Cleaned - Wings removed. Customers will market as “USA”, “Rhode Island” or “{Point Judith” on their menus. Consistently outperforms other calamari on taste and tenderness.

PREMIUM DOMESTIC ILLEX SQUID Processed from Top Quality Frozen at Sea Domestic North Atlantic Squid. For buyers who want quality, domestic squid at an affordable price. Superior taste and texture. Fully Cleaned. Excellent plate coverage and presentation. Customers can market as Product of USA.

( CONTINUED ON NEXT PAGE SPREAD )

domestic loligo pealei ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED 520197 PACKER

CHEF READY SQUID RINGS, FRESH

1/10 LB

WILD CAUGHT

593125

PACKER

SQUID TUBES & TENTACLES, FRESH

1/10 LB

WILD CAUGHT

630164 PACKER

SQUID RINGS & TENTACLES, FRESH

1/10 LB

WILD CAUGHT

634052 PACKER

WHOLE SQUID FRESH

1/10 LB

WILD CAUGHT

414511

ROMA

4-6” SQUID TUBES & TENTACLES, FROZEN

4/2.5 LB

WILD CAUGHT

414517

ROMA

4-6” SQUID TUBES, FROZEN

4/2.5 LB

WILD CAUGHT

414519

ROMA

SQUID RINGS & TENTACLES, FROZEN

4/2.5 LB

WILD CAUGHT

417792 TOWN DOCK SQUID RINGS & TENTACLES, CLEAN; FROZEN

4/2.5 LB

WILD CAUGHT

439287

4/2.5 LB

WILD CAUGHT

633074 TOWN DOCK SQUID RINGS & TENTACLES, FROZEN

10/2.5 LB

WILD CAUGHT

640807 TOWN DOCK DOMESTIC SQUID RINGS, CLEANED; FROZEN

10/2.5 LB

WILD CAUGHT

TOWN DOCK CALAMARI RINGS, FROZEN

premium domestic illex squid ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED 586018

ROMA

SQUID TUBES & TENTACLES, FROZEN

4/2.5 LB

WILD CAUGHT

586027 ROMA

SQUID TUBES, FROZEN

4/2.5 LB

WILD CAUGHT

586028

ROMA

SQUID RINGS & TENTACLES, FROZEN

4/2.5 LB

WILD CAUGHT

586029 ROMA

SQUID RINGS, FROZEN

4/2.5 LB

WILD CAUGHT

imported thai/indo/vietnam squid ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED 414520

ROMA

4-6” SQUID TUBES & TENTACLES, FROZEN

4/2.5 LB

WILD CAUGHT

414522

ROMA

4-6” SQUID TUBES, FROZEN

4/2.5 LB

WILD CAUGHT

414523

ROMA

SQUID RINGS & TENTACLES, FROZEN

4/2.5 LB

WILD CAUGHT

253378

TOWN DOCK 5-8” CALAMARI TUBES, FROZEN

10/2.5 LB

WILD CAUGHT

291561

TOWN DOCK 3-5” BLUE CHOICE CALAMARI TUBES, FROZEN

10/2.5 LB

WILD CAUGHT

414937

TOWN DOCK 5-8” SQUID TUBES & TENTACLES, CLEAN; FROZEN

10/2.5 LB

WILD CAUGHT

414946

TOWN DOCK 5-8” SQUID RINGS & TENTACLES, CLEAN; FROZEN

10/2.5 LB

WILD CAUGHT

434845 TOWN DOCK RAW SQUID RINGS & TENTACLES, CLEAN; FROZEN

20/8 OZ

WILD CAUGHT

908536 TOWN DOCK 5-8” CALAMARI RINGS, FROZEN

10/2.5 LB

WILD CAUGHT

533216

1/25 LB

WILD CAUGHT

TOWN DOCK SQUID RINGS & TENTACLES, FROZEN

23

imported chinese squid ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED 414505

ASSOLUTI

3-5” SQUID TUBES, FROZEN

4/2.5 LB

WILD CAUGHT

414524

ASSOLUTI

3-5” SQUID TUBES & TENTACLES, FROZEN

4/2.5 LB

WILD CAUGHT

414551

ASSOLUTI

SQUID RINGS & TENTACLES, FROZEN

4/2.5 LB

WILD CAUGHT

452008 TOWN DOCK SQUID RINGS, CLEAN; FROZEN

4/2.5 LB

WILD CAUGHT

434845 TOWN DOCK SQUID RING & TENTACLES, RAW PORTIONS CLEANED

20/8 OZ

WILD CAUGHT

640031

PACKER

2-4” SQUID TUBES & TENTACLES, FROZEN

10/2.5 LB

WILD CAUGHT

640033 PACKER

4-6” SQUID TUBES & TENTACLES, FROZEN

10/2.5 LB

WILD CAUGHT

640034 PACKER

4-6” SQUID TUBE ONLY, FROZEN

10/2.5 LB

WILD CAUGHT

640038 PACKER

5-8” SQUID RINGS & TENTACLES, FROZEN

10/2.5 LB

WILD CAUGHT

648513

5-8” SQUID RINGS, CLEANED, FROZEN

10/2.5 LB

WILD CAUGHT

PACKER

imported japanese todarodes squid: processed in china ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED 414552

LUIGI

5-7” SQUID TUBES, FROZEN

4/2.5 LB

WILD CAUGHT

417208

LUIGI

SQUID TUBES & TENTACLES, FROZEN

4/2.5 LB

WILD CAUGHT

439303 TOWN DOCK CALAMARI RINGS, FROZEN

4/2.5 LB

WILD CAUGHT

441540

4/2.5 LB

WILD CAUGHT

4/2.5 LB

WILD CAUGHT

TOWN DOCK CALAMARI RINGS & TENTACLES, FROZEN

477303 LUIGI

IMPORTED TODARODES SQUID RINGS, FROZEN

indian refreshed squid ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED 495957

TOWN DOCK 4-7” SQUID TUBES & TENTACLES, FRESH

1/10 LB

WILD CAUGHT

498743

ROMA

3/4” CHEF READY SQUID RINGS

1/10 LB

WILD CAUGHT

498744 ROMA

3/4” CHEF READY SQUID RINGS & TENTACLES

1/10 LB

WILD CAUGHT

498745

ROMA

CHEF READY SQUID TENTACLES, FROZEN

1/10 LB

WILD CAUGHT

498759 ROMA

3-8” CHEF READY SQUID TUBES

1/10 LB

WILD CAUGHT

578854 TOWN DOCK LARGE SQUID TUBES 1/10 LB WILD CAUGHT

24

types - continued IMPORTED THAI/INDO/VIETNAM SQUID High end Asian Loligo for high end buyers who want to “wow” customers.

Great value and outstanding taste. Chef’s prefer for ease-of-use and versatility. Quality rivals Domestic without the higher cost. Great alternative for the chef that wants to upgrade quality without paying a much higher price.

IMPORTED CHINESE SQUID Represents a great value with consistent quality. Delicate, smooth texture.

Traditionally cleaned calamari with fins on. When comparing to other brands of Chinese squid watch for products that are packed short weight, contain head meat and cartilage.

IMPORTED JAPANESE TODARODES SQUID Also known as Japanese Flying Squid, Todarodes squid is wider and thicker than Loligo Squid which gives a wider ring and greater plate coverage. Fully cleaned with rings removed. Great value-priced item that can often save the restaurant money without sacrificing quality.

INDIAN REFRESHED SQUID Premium restaurant ready - ready to cook squid with no thawing required.

Excellent taste and tenderness. Ten pound bulk package for ease of use.

usa market: origin/species DID YOU KNOW? •

Chinese production dominates the US market

•

China produces every species of squid that is commercially viable

•

India is seen by the industry as a premium to China

•

US domestic Squid is predominately processed in China

THE FOLLOWING TYPES OF SQUID ARE PRODUCED IN CHINA: •

Loligo Pealii (East Coast Domestic USA)

•

Illex Illebrosus (East Coast Domestic USA)

•

Loligo Formosa (Thailand, Vietnam)

•

Loligo Opalescens (California Squid)

•

Loligo Duvauceli (India, Indian Ocean, Thailand)

•

Doryteuthis Sibogae (Needle Squid - India)

•

Loligo Chinesis (China)

•

Todarodes Pacificus (Japanese Flying Squid)

25

what is it?

The term “salmon” refers to a variety of species that are all “anadromous” fish, which means they are born in fresh water rivers and streams, migrate to the ocean to mature and spend much of their adult life, and then return to the streams and rivers in which they were born to spawn (reproduce) and then die.

Salmon has been the third most frequently consumed seafood product in the U.S. for most of the past decade. Average consumption has consistently been around 2 pounds per person per year, surpassed only by shrimp and canned tuna. Two-thirds of the salmon consumed in the United States is farmed and imported primarily from Norway, Chile and Canada.

species ATLANTIC SALMON The majority of salmon currently consumed in the U.S. is farm raised Atlantic salmon from Canada, Chile and Norway. Farmed Atlantic salmon is primarily sold as fresh or frozen dressed fish, fillets or steaks. Commercial fishing for wild Atlantic salmon is prohibited in the U.S. because wild population levels in the eastern U.S. are extremely low.

SOCKEYE SALMON

salmon

Sockeye salmon is caught by U.S. fishermen, mainly in Alaskan waters. Sockeye salmon is sold fresh, frozen and canned.

nutrition All types of salmon provide a good source of high quality protein and the heart healthy omega-3 fatty acids. The fat and omega-3 content varies from one species to another. Total fat content ranges from approximately 4 to 11 grams per 3 ounce cooked serving. Omega-3 fatty acid content ranges from 700 to 1,800 milligrams of omega-3 fatty acids per 3 ounce cooked serving. A summary of the fat and omega-3 content of the six commercially important salmon species is provided in the chart below. Salmon is also a good source of a variety of vitamins and minerals.

Canned salmon that contains bones is also a good source of calcium.

let us make

the cut our portion cuts save you time in the kitchen

A TRIM

B TRIM

C TRIM

D TRIM

• FRAME REMOVED • PIN BONE IN

• TAIL REMOVED • BELLY FIN REMOVED • PIN BONE IN

• TAIL REMOVED • BELLY FIN REMOVED • PIN BONE OUT

• BACK FAT/DORSAL PATCH REMOVED • TAIL REMOVED • BELLY FAT/ FIN REMOVED • PIN BONE OUT

assorted salmon ITEM # BRAND

DESCRIPTION

PACK/SIZE

ORIGIN

599728 FRESH CATCH 3-4 LB BONELESS SALMON FILLET WITH SKIN-ON, FARM RAISED; D TRIM 1/10 LB CANADA 599726 FRESH CATCH 4-5 LB BONELESS SALMON FILLET WITH SKIN-ON, FARM RAISED, D TRIM 1/10 LB CANADA 462040 PACKER 3-4 LB BONELESS FAROE ISLAND SALMON FILLET

WITH SKIN-ON, FARM RAISED; D TRIM 1/10 LB FAROE ISLAND 994480 PACKER 3-4 LB BONELESS FAROE ISLAND SALMON FILLET

WITH SKIN-ON, FARM RAISED; D TRIM 1/10 LB FAROE ISLAND 951588 PACKER 4-5 LB BONELESS FAROE ISLAND SALMON FILLET

WITH SKIN-ON, FARM RAISED; D TRIM 1/10 LB FAROE ISLAND 305943 PACKER 4-5 LB BONELESS & SKINLESS FAROE ISLAND

SALMON FILLET, FARM RAISED; D TRIM 1/10# AV FAROE ISLAND 454977 FRESH CATCH 3-4 LB BONELESS SALMON FILLET WITH SKIN-ON, FARM RAISED; D TRIM 1/10 LB CHILE 540794 FRESH CATCH 3-4 LB BONELESS & SKINLESS SALMON FILLET, FARM RAISED; E TRIM 1/10 LB CHILE 386323 PACKER 3-4 LB BONELESS SALMON FILLET WITH SKIN-ON, FARM RAISED 1/10# AV NORWAY 231139 PACKER 3-4 LB BONELESS & SKINLESS SALMON FILLET, FARM RAISED 1/10 LB NORWAY 611202 PACKER SALMON BITS & PIECES, FARM RAISED; FRESH 1/10 LB NORWAY 613063 PACKER 1-3 LB BONELESS SOCKEYE SALMON FILLET WITH SKIN-ON, WILD CAUGHT 1/15 LB USA 419388

BAY WINDS 8 OZ BONELESS SOCKEYE SALMON FILLET

WITH SKIN-ON, WILD CAUGHT; FROZEN 1/10 LB USA

27

assorted lobster

fresh

ITEM # BRAND

DESCRIPTION

PACK/SIZE

WILD/FARMED ORIGIN

336679 PACKER

1# AV LIVE LOBSTER, HARDSHELL

1/30 LB

369105* PACKER

1# AV LIVE LOBSTER, FIRM-HARDSHELL

1/45 LB

307008 PACKER

1.12# AV LIVE LOBSTER, HARDSHELL

10/1.12#AV

312020* PACKER

1.12# AV LIVE LOBSTER, FIRM -HARDSHELL

10/1.12# AV

307010 PACKER

1.2# AV LIVE LOBSTER, HARDSHELL

30/1.2# AV

307042 PACKER

1.25# AV LIVE LOBSTER, HARDSHELL

10/1.25# AV

WILD CAUGHT

307043 PACKER

1.25# AV LIVE LOBSTER, HARDSHELL

30/1.25# AV

WILD CAUGHT

312026* PACKER

1.25# AV LIVE LOBSTER, FIRM-HARDSHELL

10/1.25# AV

WILD CAUGHT

312027* PACKER

1.25# AV LIVE LOBSTER, FIRM-HARDSHELL

30/1.25# AV

WILD CAUGHT

253133

PACKER

1-1.25# AV LOBSTER CULL

1/25 LB

WILD CAUGHT

307095 PACKER

1.5 LB LIVE LOBSTER, HARDSHELL

25/1.5 LB

WILD CAUGHT

307011

PACKER

1.5 LB LIVE LOBSTER, HARDSHELL

10/1.5# AV

WILD CAUGHT

312023 PACKER

1.5# AV LIVE LOBSTER, FIRM-HARDSHELL

10/1.5# AV

WILD CAUGHT

994415 PACKER

1.5 LB LIVE LOBSTER, HARDSHELL

1/1 CT

WILD CAUGHT

626991

PACKER

1.75-2 LB LIVE LOBSTER, HARDSHELL,

1/30LB

WILD CAUGHT

307012 PACKER

2-3# AV LIVE LOBSTER, HARDSHELL

5/2-3# AV

WILD CAUGHT WILD CAUGHT

WILD CAUGHT WILD CAUGHT WILD CAUGHT WILD CAUGHT WILD CAUGHT

245222 PACKER

3-5 LB LIVE LOBSTER, HARDSHELL

1/3 CT

445573 PACKER

3-5 LB LIVE LOBSTER, HARDSHELL

1/5 CT

WILD CAUGHT

409839 BAY WINDS

LOBSTER MEAT, CLAW & KNUCKLE

3/4 LB

WILD CAUGHT USA

425100

LOBSTER MEAT, TAIL, CLAW & KNUCKLE

3/4 LB

WILD CAUGHT USA

1/25 LB

WILD CAUGHT

409845 BAY WINDS DRY LOBSTER MEAT, CLAW & KNUCKLE

6/2 LB

WILD CAUGHT USA

409846 BAY WINDS DRY LOBSTER MEAT, CLAW, KNUCKLE & LEG

6/2 LB

WILD CAUGHT USA

BAY WINDS

*denotes seasonal availability 244442 PACKER

WHOLE BODY ATLANTIC LOBSTER, FROZEN

409860 BAY WINDS DRY LOBSTER MEAT, TAIL, CLAW &

frozen

KNUCKLE; FROZEN 6/2 LB WILD CAUGHT USA 535203

PATUREL

FULLY COOKED LOBSTER TAIL, FROZEN

6/2 LB

WILD CAUGHT CANADA

6/2 LB

WILD CAUGHT CANADA

4-5 OZ COLD WATER LOBSTER TAIL

1/10 LB

WILD CAUGHT USA

409866 BAY WINDS 5-6 OZ COLD WATER LOBSTER TAIL

1/10 LB

WILD CAUGHT USA

409854 BAY WINDS 6-7 OZ COLD WATER LOBSTER TAIL

1/10 LB

WILD CAUGHT USA

629296 PACKER

7-8 OZ COLD WATER LOBSTER TAIL

1/10 LB

WILD CAUGHT USA

73272

8-10 OZ COLD WATER LOBSTER TAIL

1/10 LB

WILD CAUGHT CANADA

526538 PACKER

DRY LOBSTER MEAT, BROKEN, CLAW,

KNUCKLE, LEG, TAIL; FROZEN

409862 BAY WINDS

PACKER

lobster

types & product sources

There are two distinct lobster fisheries in the United States, the American lobster off the coast of New England and Eastern Canada, and the spiny lobster in the Florida Keys. The American lobster fishery is one of the most valuable fisheries in the United States with an average total catch of approximately 90 to 100 million pounds worth up to $400 million annually. In addition to U.S. lobster harvests, a large amount of northern lobsters are imported from Canada. The lobster’s habitat is rocky areas from just below the surface to depths of 2,300 feet, although they are usually concentrated at depths of 130 feet.

Lobsters molt as they age, and it is estimated the American lobster will molt over 20 times in 5 to 8 years before reaching the minimum size for commercial fishing

The spiny lobster fishery lands approximately 4 to 6 million pounds annually with a value between $20-40 million. Most of the spiny lobster sold in the U.S. is imported. These lobsters can be found in dense vegetation as juveniles and eventually migrate to coral reefs as adults. Like American lobsters, the spiny lobsters will molt about 25 times in the first 5 to 7 years of life. The minimum size for commercial and recreational fisheries is 3 inches.

The U.S. export over 50 million pounds of lobster annually, with the main importer being Canada, followed by Italy, Spain and France.

The U.S. and Canada are the major suppliers of lobster in the world. There is currently no aquaculture of lobsters, although feasibility studies have been done for both commercial species.

buyer advice As with any seafood product, one should purchase lobster and lobster meat from a reputable source that has high standards for quality and sanitation. Live lobster quality can decrease as it is stored in tanks, so it is best to buy from a source with a high volume of sales.

Lobsters can be stored alive out of water in a moist environment for up to one day.

29

types of

f illets

FILLET

V-CUT

J-CUT

The whole fillet is not common in the United States.

Pronounced fil-let, it is sides of a fish that have been cut away from the backbone and removed in one piece. Fillets are cut from large flatfish like cod, haddock, halibut, flounder, etc.

Removes the pinbone (a set of small bones found behind the ribs), along with a strip of flesh. A V-Cut resembles a “V” with the narrow point of the “V” being the tail and the widest part of the “V” being near the head.

Removes the pinbone and the nape (a small thin piece of fatty meat near the front of the bottom belly).

finfish

WHOLE FILLET

assorted cod: scrod ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED ORIGIN 570562

PACKER

10-18 OZ FRESH, BONELESS & SKINLESS COD FILLET

1/10 LB

WILD CAUGHT ICELAND

562374

PACKER

16+ OZ FRESH, BONELESS & SKINLESS COD LOIN

1/10 LB

WILD CAUGHT ICELAND

537346

PACKER

8 OZ REFRESH BONELESS COD FILLET, SKIN-ON

1/10 LB

WILD CAUGHT ICELAND

556507

GREAT EASTERN

12+ OZ REFRESH BONELESS & SKINLESS COD FILLET

1/10 LB

WILD CAUGHT USA

486497 PACKER

16-32 OZ REFRESH BONELESS & SKINLESS COD FILLET

1/10 LB

WILD CAUGHT USA

307228

PACKER

2-3 OZ FRESH COD FILLET

1/10# AV

WILD CAUGHT USA

307227

GREAT EASTERN

6 OZ BONELESS & SKINLESS CENTER CUT COD FILLET

1/10 LB

WILD CAUGHT ICELAND

608083

GREAT EASTERN

4 OZ BONELESS & SKINLESS COD PORTIONS, FRESH

1/10 LB

WILD CAUGHT ICELAND

488199

GREAT EASTERN

6 OZ BONELESS & SKINLESS CENTER CUT COD LOIN

1/10 LB

WILD CAUGHT ICELAND

629867

GREAT EASTERN

8-10 OZ BONELESS & SKINLESS REFRESH COD FILLET

1/10 LB

WILD CAUGHT ICELAND

405215

WORLD DOCK 4 OZ FROZEN COD LOIN

1/10 LB

WILD CAUGHT CHINA

405217

WORLD DOCK 6 OZ FROZEN COD LOIN

1/10 LB

WILD CAUGHT CHINA

405206 WORLD DOCK 8 OZ FROZEN COD LOIN

1/10 LB

WILD CAUGHT CHINA

28931

4 OZ BONELESS & SKINLESS COD TAIL, FROZEN

1/10 LB

WILD CAUGHT ICELAND

423892 ENDEAVOR 8-10 OZ FROZEN COD FILLET, LOIN OUT

1/10 LB

WILD CAUGHT CHINA

617025

ICELANDIC PACKER

8-16 OZ SHATTERPACK BONELESS & SKINLESS

COD FILLET, FROZEN 2/20 LB WILD CAUGHT ATLANTIC 589799 PACKER

16-32 OZ BONELESS & SKINLESS COD FILLET, FROZEN

2/20 LB

WILD CAUGHT ICELAND

473880 BAY WINDS 16-32 OZ ALL NATURAL BONELESS & SKINLESS COD FILLET, FROZEN 1/25 LB WILD CAUGHT USA

assorted flf lounder: yellowtail fl

ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED ORIGIN 396053 PACKER

2-4 OZ BONELESS & SKINLESS FLOUNDER FILLET, FRESH 1/10 LB

WILD CAUGHT USA

396054 PACKER

4-6 OZ BONELESS & SKINLESS FLOUNDER FILLET, FRESH 1/10 LB

WILD CAUGHT USA

325318

4-6 OZ BONELESS & SKINLESS FLOUNDER FILLET,

PACKER

REFRESH 2/5 LB WILD CAUGHT USA 940310

PACKER

6+ OZ BONELESS & SKINLESS FLOUNDER FILLET, FRESH

1/10 LB

WILD CAUGHT USA

613379

PACKER

4-8 OZ BONELESS & SKINLESS PLAICE FILLET, FRESH

1/10 LB

WILD CAUGHT CANADA

984654 HIGHLINER

2.3 OZ BREADED YELLOWTAIL FLOUNDER FILLET,

FROZEN 1/10 LB WILD CAUGHT CANADA 451822

WORLD DOCK 3 OZ BONELESS & SKINLESS FLOUNDER FILLET, FROZEN

1/10 LB

WILD CAUGHT CHINA

451823

WORLD DOCK 4 OZ BONELESS & SKINLESS FLOUNDER FILLET, FROZEN

1/10 LB

WILD CAUGHT CHINA

451824

WORLD DOCK 5 OZ BONELESS & SKINLESS FLOUNDER FILLET, FROZEN

1/10 LB

WILD CAUGHT CHINA

assorted haddock: scrod ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED ORIGIN 654268

PACKER

4-8 OZ BONELESS & SKINLESS HADDOCK FILLET, FRESH 1/10 LB

WILD CAUGHT USA WILD CAUGHT CHINA

351109

FPI

4 OZ BONELESS & SKINLESS HADDOCK LOIN

416513

PACKER

6-10 OZ BONELESS & SKINLESS HADDOCK FILLET, FRESH 1/10 LB

WILD CAUGHT USA

477985 PACKER

6-10 OZ BONELESS HADDOCK FILLET, SKIN-ON; FRESH

WILD CAUGHT USA

619480 ICELANDIC

8-10 OZ BONELESS & SKIN-ON HADDOCK FILLET, FROZEN 1/10 LB

WILD CAUGHT ICELAND

862261

8-12 OZ BONELESS HADDOCK FILLET, SKIN-ON; FRESH

1/10 LB

WILD CAUGHT ICELAND

443489 PACKER

8-12 OZ BONELESS & SKINLESS HADDOCK FILLET, FRESH 1/10 LB

WILD CAUGHT ICELAND

358795

10-12 OZ BONELESS HADDOCK FILLET, SKIN-ON; FRESH

WILD CAUGHT USA

ICY BAY PACKER

1/10 LB 1/10 LB

1/10# AV

858087 PACKER

12-20 OZ BONELESS & SKINLESS HADDOCK FILLET, FRESH 1/10 LB

WILD CAUGHT ICELAND

295341

PACKER

8-12 OZ BONELESS HADDOCK FILLET, SKIN-ON; REFRESH 1/10 LB

WILD CAUGHT NORWAY

267732

PACKER

8-12 OZ BONELESS & SKINLESS HADDOCK

FILLET, REFRESH 1/10 LB WILD CAUGHT NORWAY 556512

GREAT EASTERN

8-12 OZ BONELESS & SKINLESS HADDOCK FILLET,

REFRESH; MSC CERTIFIED 1/10 LB WILD CAUGHT NORWAY 352616

PACKER

10-12 OZ BONELESS HADDOCK FILLET, SKIN-ON;

REFRESH 1/10# AV WILD CAUGHT NORWAY 615580

PACKER

12+ OZ BONELESS & SKINLESS HADDOCK FILLET,

REFRESH 1/10 LB WILD CAUGHT NORWAY 405226 WORLD DOCK 10-12 OZ FROZEN HADDOCK FILLET, IQF

1/10 LB

WILD CAUGHT CHINA

405227 WORLD DOCK 12+ OZ FROZEN HADDOCK FILLET, IQF

1/10 LB

WILD CAUGHT CHINA

405207 WORLD DOCK 6-8 OZ FROZEN HADDOCK FILLET, IQF

1/10 LB

WILD CAUGHT CHINA

405208 WORLD DOCK 8-10 OZ FROZEN HADDOCK FILLET, IQF

1/10 LB

WILD CAUGHT CHINA

380079 ATLANTIK

8-16 OZ BONELESS & SKINLESS HADDOCK FILLET,

TRIMMED & FROZEN 3/14 LB WILD CAUGHT RUSSIA 578415

16-32 OZ SHATTERPACK HADDOCK FILLET, FROZEN

2/20 LB

WILD CAUGHT ICELAND

647795 PACKER

4-6 OZ BONELESS & SKINLESS HADDOCK FILLET, IQF

1/10 LB

WILD CAUGHT USA

647797 PACKER

6-8 OZ BONELESS & SKINLESS HADDOCK FILLET, IQF

1/10 LB

WILD CAUGHT USA

647673

PACKER

8+ OZ BONELESS & SKINLESS HADDOCK FILLET, IQF

1/10 LB

WILD CAUGHT USA

647676

PACKER

8+ OZ BONELESS & SKIN-ON HADDOCK FILLET, IQF

1/10 LB

WILD CAUGHT USA

32

PACKER

assorted swordf ish ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED ORIGIN 485965 PACKER

FRESH SWORDFISH STEAK WITH SKIN-ON,

USA, S. AFRICA

BLOODLINE REMOVED 1/10# AV WILD CAUGHT & AUSTRALIA 862300 ICY BAY

FRESH CENTER CUT SWORDFISH LOIN, A+

1/9-11LB

WILD CAUGHT USA, S. AFRICA

& AUSTRALIA 362543

PACKER

FRESH CENTER CUT SWORDFISH LOIN, SKIN-ON; A+

1/5# AV

WILD CAUGHT USA, S. AFRICA

& AUSTRALIA 285556

PACKER

6 OZ FRESH BONELESS & SKINLESS SWORDFISH STEAK

1/10# AV

WILD CAUGHT USA, S. AFRICA

& AUSTRALIA 285557

PACKER

8 OZ FRESH BONELESS & SKINLESS SWORDFISH STEAK

1/10# AV

WILD CAUGHT USA, S. AFRICA

& AUSTRALIA 346205 PACKER

FRESH SWORDFISH KABOBS

1/10# AV

WILD CAUGHT USA, S. AFRICA

& AUSTRALIA 473055 BAY WINDS 6 OZ BONELESS SWORDFISH STEAKS WITH SKIN-ON, FROZEN; VACUUM PACKED 28/6 OZ WILD CAUGHT SPAIN 473056 BAY WINDS 8 OZ BONELESS SWORDFISH STEAKS WITH SKIN-ON, FROZEN; VACUUM PACKED 20/8 OZ WILD CAUGHT SPAIN 532834 BAY WINDS 10 OZ BONELESS SWORDFISH STEAKS WITH SKIN-ON, FROZEN; VACUUM PACKED 16/10 OZ WILD CAUGHT SPAIN

assorted tuna: yellowf in & ahi ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED ORIGIN 263090 PACKER

FRESH BONELESS TUNA LOIN WITH SKIN-ON, #1

1/10 LB

WILD CAUGHT USA, S. AFRICA,

& AUSTRALIA 263089 PACKER

FRESH BONELESS & SKINLESS TUNA LOIN, #1

1/10 LB

WILD CAUGHT USA, S. AFRICA,

& AUSTRALIA 244237

PACKER

FRESH BONELESS TUNA LOIN WITH SKIN-ON, #2

1/5 LB

WILD CAUGHT USA, S. AFRICA,

AUSTRALIA 277047 PACKER

FRESH BONELESS & SKINLESS TUNA LOIN, #2

1/10 LB

WILD CAUGHT USA, S. AFRICA,

AUSTRALIA 949039 PACKER

FRESH BONELESS YELLOWFIN TUNA LOIN, SKIN-ON

1/10 LB

WILD CAUGHT USA, S. AFRICA,

& AUSTRALIA 358314

PACKER

5-12 LB AHI TUNA LOIN, FROZEN

1/30# AV

615079

PACKER

GROUND YELLOWFIN TUNA, SASHIMI GRADE; FROZEN 1/20 LB

601192

ASIAN GOLD AHI TUNA POKE CUBE, BONLESS & SKINLESS SASHIMI

WILD CAUGHT SRI LANKA WILD CAUGHT INDONESIA

GRADE; FROZEN 10/1 LB 265590 ANOVA

3 OZ SEARED & SLICED TUNA STEAK, FROZEN

1/6 LB

WILD CAUGHT USA

420787 EMP. TREAS. 5+ LB CENTER CUT BONELESS & SKINLESS YELLOWFIN TUNA LOIN, CO-TREATED; FROZEN 1/20 LB WILD CAUGHT INDONESIA 420826 EMP. TREAS. 8-12 OZ BONELESS & SKINLESS SAKU TUNA BLOCK, CO-TREATED; FROZEN 1/10 LB WILD CAUGHT INDONESIA

33

assorted mahi mahi ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED ORIGIN 263079 PACKER

FRESH BONELESS MAHI MAHI FILLET WITH SKIN-ON

1/10 LB

WILD CAUGHT ECUADOR,

PANAMA, & VENEZUELA 263110

PACKER

FRESH BONELESS & SKINLESS MAHI MAHI FILLET

1/10 LB

WILD CAUGHT ECUADOR,

PANAMA, & VENEZUELA 446099 EMP. TREAS. 2-4 OZ FROZEN BONELESS & SKINLESS MAHI MAHI PORTIONS, VACUUM-PACKED 2/5 LB WILD CAUGHT EDUADOR 402887 EMP. TREAS. 6 OZ BONELESS & SKINLESS MAHI MAHI FILLET, VACUUM PACKED; FROZEN 1/10 LB WILD CAUGHT PERU 402888 EMP. TREAS. 8 OZ BONELESS & SKINLESS MAHI MAHI FILLET, VACUUM PACKED; FROZEN 1/10 LB WILD CAUGHT PERU

assorted pollock ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED ORIGIN 531410

PACKER

1-2 OZ BONELESS & SKINLESS POLLOCK FILLET, FRESH

1/10 LB

WILD CAUGHT USA

556519

GREAT EASTERN

8-16 OZ BONELESS & SKINLESS POLLOCK FILLET, FRESH

1/10 LB

WILD CAUGHT USA

405234 WORLD DOCK 4-6 OZ BONELESS & SKINLESS POLLOCK FILLET, FROZEN 1/10 LB

WILD CAUGHT CHINA

994040 VIKING

WILD CAUGHT USA

4 OZ BONELESS & SKINLESS POLLOCK FILLET, IQF

1/10 LB

assorted barramundi ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED ORIGIN 451017

AUSTRALIS

7-9 OZ BONELESS & SKINLESS BARRAMUNDI FILLET,

INDONESIA

FROZEN 1/10 LB FARM RAISED OR VIETNAM 450958 AUSTRALIS

7-9 OZ BONELESS BARRAMUNDI FILLET WITH

INDONESIA

SKIN-ON, FROZEN 1/10 LB FARM RAISED OR VIETNAM

34

various f inf ish varieties ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED ORIGIN 533276

FRESH CATCH 10-12 OZ BONELESS ARCTIC CHAR FILLET

WITH SKIN-ON; FRESH 1/10 LB FARM RAISED ICELAND 454908

PACKER

FRESH BONELESS SKIN-ON BRONZINI FILLET

1/10 LB

FARM RAISED GREECE

971314

PACKER

FRESH BONELESS BLUEFISH FILLET

1/10 LB

WILD CAUGHT USA

994543

PACKER

3-5 OZ CATFISH FILLET, IQF

1/15 LB

USA

129892

PACKER

5-7 OZ CATFISH FILLET, IQF

1/15 LB

CHINA

951577

PACKER

7-9 OZ BONELESS & SKINLESS CATFISH FILLET, FRESH

1/10 LB

FARM RAISED USA

550005 PACKER

FRESH CORVINA SEA BASS FILLET, SKIN-ON

1/5 LB

WILD CAUGHT USA

610024

FRESH CORVINA SEA BASS FILLET, SKINLESS

1/10 LB

WILD CAUGHT USA

364623 PACKER

2-5 LB FRESH BONELESS & SKINLESS GROUPER FILLET

1/10# AV

WILD CAUGHT

899234 PACKER

FRESH BONELESS & SKINLESS HAKE FILLET

1/10 LB

WILD CAUGHT USA

938390 PACKER

FRESH BONELESS HAKE FILLET

1/10 LB

WILD CAUGHT USA, NORWAY

1/30 #AV

FARM RAISED JAPAN

PACKER

412952

AMER. FISH 4# AV BONELESS HAMACHI YELLOWTAIL FILLET

& SEAFOOD WITH SKIN-ON, FROZEN

994339 PACKER

BONELESS MONKFISH FILLET, FRESH

1/10 LB

WILD CAUGHT USA

364627 PACKER

3-7 LB BONELESS & SKINLESS OPAH FILLET, FRESH

1/10# AV

WILD CAUGHT USA

886103

8-12 OZ BONELESS & SKINLESS ORANGE ROUGHY, FRESH 1/22.05 LB

WILD CAUGHT USA

954705 PACKER

3-5 OZ PANGASIUS FILLET, FROZEN

1/15 LB

FARM RAISED VIETNAM

327319

PACKER

2-4 OZ SKIN-ON PERCH OCEAN FILLET, FRESH

1/10LB

538945 PACKER

FRESH RED DRUM FISH FILLET WITH SKIN-ON

1/10 LB

WILD CAUGHT USA

618797

PACKER

FRESH BLACK SEA BASS, WHOLE

1/10LB

WILD CAUGHT

325271

PACKER

FRESH SKATE WING

1/10LB

376475

PACKER

1-3 LB FRESH BONELESS STEELHEAD TROUT

PACKER

NORWAY,

FILLET WITH SKIN-ON 1/10# AV FARM RAISED CANADA, CHILE 590535 WORLD DOCK 5-7 OZ BONELESS & SKINLESS SWAI FILLET, FROZEN; IQF 1/15 LB

FARM RAISED VIETNAM

590537 WORLD DOCK 7-9 OZ BONELESS & SKINLESS SWAI FILLET, FROZEN; IQF 1/15 LB

FARM RAISED VIETNAM

538940 PACKER

FRESH BONELESS TILEFISH FILLET, SKIN-ON

1/10 LB

WILD CAUGHT USA

862182

ICY BAY

10 OZ FRESH BONELESS TROUT FILLET, SKIN-ON

4/5 LB

WILD CAUGHT USA

520198

PACKER

8 OZ BONELESS & SKINLESS RAINBOW TROUT

FILLET, FROZEN 1/10 LB WILD CAUGHT PERU 286311

PACKER

8 OZ FRESH BONELESS RAINBOW TROUT FILLET,

SKIN-ON; ALL NATURAL 1/10 LB FARM RAISED USA 328401

PACKER

1-2 LB REFRESH BONELESS & SKINLESS TURBOT FILLET

1/10 LB

WILD CAUGHT CANADA, USA

276794

PACKER

FRESH BONELESS WAHOO FILLET WITH SKIN-ON

1/10 LB

WILD CAUGHT USA

35

assorted bass ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED ORIGIN 535544 PACKER

FRESH BLACK SEA BASS FILLET WITH SKIN-ON

1/10 LB

WILD CAUGHT USA

540278 PACKER

FRESH STRIPED BASS FILLET WITH SKIN-ON

1/10 LB

WILD CAUGHT USA

538947 PACKER

FRESH HYBRID STRIPED BASS FILLET WITH SKIN-ON

1/10 LB

WILD CAUGHT USA

278744

EMPACKER

10-12 LB FROZEN CHILEAN SEA BASS FILLET, BONELESS

1/50 LB

WILD CAUGHT CHILE

862251

ICY BAY

5-10 LB REFRESH CHILEAN SEA BASS FILLET, SKIN-ON;

BONELESS 1/10 LB WILD CAUGHT ARGENTINA

assorted sole ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED ORIGIN 442736

PACKER

2-4 OZ BONELESS & SKINLESS GREY SOLE FILLET, FRESH 1/10 LB

WILD CAUGHT USA

364677 PACKER

3-4 OZ BONELESS & SKINLESS GREY SOLE FILLET, FRESH 1/10# AV

WILD CAUGHT USA

852044 ICY BAY

5 OZ BONELESS & SKINLESS SOLE FILLET, FROZEN; IQF

1/10 LB

WILD CAUGHT NETH.

852043 ICY BAY

6 OZ BONELESS & SKINLESS SOLE FILLET, FROZEN; IQF

1/10 LB

WILD CAUGHT NETH.

642076 PACKER

6 OZ BONELESS & SKINLESS SOLE FILLET, FROZEN; IQF

1/10 LB

WILD CAUGHT NETH.

640072 PACKER

5 OZ BONELESS & SKINLESS SOLE FILLET, FROZEN; IQF

1/10 LB

WILD CAUGHT NETH.

234689 PACKER

4 OZ BONELESS & SKINLESS SOLE FILLET, FROZEN; IQF

40/4 OZ

WILD CAUGHT NETH.

assorted snapper: bream ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED ORIGIN 263091

PACKER

FRESH SKIN-ON SNAPPER FILLET

1/10 LB

WILD CAUGHT USA, PANAMA

470769 EMP. TREAS. 8-10 OZ FROZEN SNAPPER FILLET WITH SKIN-ON, VACUUM PACKED 1/10 LB WILD CAUGHT BRAZIL

assorted tilapia ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED ORIGIN 342880 PACKER

5-7 OZ FRESH BONELESS & SKINLESS TILAPIA FILLET

1/10# AV

FARM RAISED ECUADOR

858050 WORLD DOCK 3-5 OZ FROZEN BONELESS & SKINLESS TILAPIA FILLET, C-O TREATED; VACUUM PACKED 1/10 LB FARM RAISED CHINA 858049 WORLD DOCK 5-7 OZ FROZEN BONELESS & SKINLESS TILAPIA FILLET, C-O TREATED; VACUUM PACKED 1/10 LB FARM RAISED CHINA

36

CALORIES

portions

nutritional overview

Seafood is considered to be a low calorie food when compared to other protein-rich foods such as meat and poultry. Most lean or lower fat species of fish, such as cod, flounder, and sole, contain 100 calories or less per 3 ounce cooked portion, and even the fattier fish like mackerel, herring, and salmon contain approximately 200 calories or less in a 3 ounce cooked serving. With seafood, you can consume fewer calories to meet your daily protein needs. This is one reason why seafood is a good choice for diets designed to help you lose or maintain an ideal weight.

PROTEIN

Seafood contains a high-quality protein that includes all of the essential amino acids for human health, making it a complete protein source. A 3 ounce cooked serving of most fish or shellfish provides about one-third of the average daily recommended amount of protein. The protein in seafood is also easier to digest because it has less connective tissue than red meats and poultry. This is one reason why fish muscle is so fragile, and why it flakes when cooked and can be eaten without further cutting or slicing.

For certain groups of people such as the elderly who may have difficulty chewing or digesting their food, seafood can be a good choice to help them obtain their daily protein needs.

FAT Seafood is considered to be low in both total fat and saturated fat. Current dietary recommendations suggest that we reduce our total fat intake to less than 30 percent of the calories that we eat, and that we limit our intake of saturated fat. Lean fish have significantly less fat than other protein-rich foods, and most kinds of fish and shellfish contain less than 5 percent total fat. Even the fattiest fish have a fat content similar to lean meats, and contain less fat than most ground beef, some processed meats, and the fattiest (skin and dark meat) portions of some poultry products. Higher fat fish such as mackerel, herring and King salmon have about 15% total fat.

To get a general idea of the fat content of most fish species, look at the color of the flesh. The leanest species such as cod and flounder have a white or lighter color, and fattier fish such as salmon, herring, and mackerel usually have a much darker color.

fresh portions ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED ORIGIN

cod

307227

PACKER

6 OZ FRESH BONELESS & SKINLESS COD FILLET

1/10# AV

WILD CAUGHT ICELAND

488199

PACKER

6 OZ FRESH BONELESS & SKINLESS COD LOIN

1/10# AV

WILD CAUGHT ICELAND

4 OZ FRESH BONELESS & SKINLESS COD PORTIONS

40/4 OZ

WILD CAUGHT ICELAND

608083 PACKER

haddock & halibut

536500 PACKER

3-4 OZ FRESH BONELESS & SKINLESS HADDOCK

PORTIONS 1/10 LB WILD CAUGHT USA, ICELAND 608098 PACKER

7 OZ FRESH BONELESS & SKINLESS HALIBUT PORTIONS 23/7 OZ

WILD CAUGHT USA, NORWAY

326774

PACKER

3 OZ FRESH BONELESS & SKINLESS SALMON PORTIONS 1/10# AV

FARM RAISED CANADA

951572

PACKER

4 OZ FRESH BONELESS & SKINLESS SALMON PORTIONS 1/10 LB

FARM RAISED NORWAY,

salmon

CANADA, CHILE 544990 PACKER

4 OZ FRESH BONELESS & SKINLESS SALMON PORTIONS 1/10 LB

FARM RAISED CANADA

995384 PACKER

5 OZ FRESH BONELESS & SKINLESS SALMON PORTIONS 1/10 LB

FARM RAISED CANADA

518150

6 OZ FRESH BONELESS & SKINLESS SALMON PORTIONS,

PACKER

NORWAY,

CENTER CUT 1/10# AV FARM RAISED CANADA, CHILE 916506

PACKER

6 OZ FRESH BONELESS & SKINLESS SALMON PORTIONS 1/10 LB

FARM RAISED CANADA

977104

PACKER

7 OZ FRESH BONELESS & SKINLESS SALMON PORTIONS 1/10 LB

FARM RAISED NORWAY,

CANADA, CHILE 607331

PACKER

7 OZ FRESH BONELESS & SKINLESS SALMON PORTIONS 22/7 OZ

FARM RAISED FAROE ISLAND

518151

PACKER

8 OZ FRESH BONELESS & SKINLESS SALMON PORTIONS,

NORWAY,

CENTER CUT 1/10# AV FARM RAISED CANADA, CHILE 916505

PACKER

8 OZ FRESH BONELESS & SKINLESS SALMON PORTIONS 1/10 LB

FARM RAISED CANADA

285389 PACKER

10 OZ FRESH & BONELESS, SKINLESS SALMON PORTIONS 1/10 LB

FARM RAISED CANADA

38

frozen portions ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED ORIGIN

cod & halibut

473859 BAY WINDS 8 OZ FROZEN BONELESS & SKINLESS COD PORTIONS

1/10 LB

WILD CAUGHT USA

419343

BAY WINDS 6 OZ FROZEN BONELESS & SKINLESS HALIBUT PORTIONS 1/10 LB

WILD CAUGHT USA

419359

BAY WINDS 8 OZ FROZEN BONELESS & SKINLESS HALIBUT PORTIONS 1/10 LB

WILD CAUGHT USA

425114

EMP. TREAS. 4 OZ FROZEN BONELESS & SKINLESS ATLANTIC

salmon

SALMON PORTIONS 1/10 LB FARM RAISED CHILE 425115

EMP. TREAS. 6 OZ FROZEN BONELESS & SKINLESS ATLANTIC

SALMON PORTIONS 1/10 LB FARM RAISED CHILE 425116

EMP. TREAS. 8 OZ FROZEN BONELESS & SKINLESS ATLANTIC

SALMON PORTIONS 1/10 LB FARM RAISED CHILE 509955 EMP. TREAS. 4 OZ FROZEN BONELESS & SKINLESS KETA SALMON PORTIONS, VACUUM-PACKED 1/10 LB WILD CAUGHT USA OR CHINA 509919

EMP. TREAS. 8 OZ FROZEN BONELESS & SKINLESS KETA SALMON

PORTIONS, VACUUM-PACKED 1/10 LB WILD CAUGHT USA OR CHINA 890447 TRIDENT

4 OZ FROZEN SALMON PORTIONS, FULLY COOKED

40/4 OZ

WILD CAUGHT USA

57751

TRIDENT

6 OZ FROZEN BONELESS SALMON PORTIONS, SKIN-ON 1/10 LB

WILD CAUGHT USA

529789

BAY WINDS 4 OZ FROZEN BONELESS & SKINLESS SALMON

PORTIONS, VACUUM-PACKED 1/10 LB FARM RAISED FAROE ISLAND 565032 WORLD DOCK 6 OZ FROZEN BONELESS & SKINLESS SALMON PORTIONS, VACUUM-PACKED 1/10 LB FARM RAISED CHILE 529793

BAY WINDS 6 OZ FROZEN BONELESS & SKINLESS SALMON

PORTIONS, VACUUM-PACKED 1/10 LB FARM RAISED FAROE ISLAND 565034 WORLD DOCK 8 OZ FROZEN BONELESS & SKINLESS SALMON PORTIONS, VACUUM-PACKED 1/10 LB FARM RAISED CHILE 529794 BAY WINDS 8 OZ FROZEN BONELESS & SKINLESS SALMON PORTIONS, VACUUM-PACKED 1/10 LB FARM RAISED FAROE ISLAND 419388

BAY WINDS 8 OZ FROZEN BONELESS SOCKEYE SALMON

PORTIONS WITH SKIN-ON 1/10 LB WILD CAUGHT USA

sea bass

416840

BAY WINDS 6 OZ FROZEN CHILEAN SEA BASS PORTIONS

1/10 LB

WILD CAUGHT CHILE

416842

BAY WINDS 8 OZ FROZEN CHILEAN SEA BASS PORTIONS

1/10 LB

WILD CAUGHT CHILE

420786 EMP. TREAS. 4 OZ FROZEN YELLOWFIN TUNA SASHIMI,

tuna

VACUUM-PACKED 1/10 LB WILD CAUGHT INDONESIA 420829 EMP. TREAS. 6 OZ FROZEN YELLOWFIN TUNA SASHIMI, VACUUM-PACKED 1/10 LB WILD CAUGHT INDONESIA 420830 EMP. TREAS. 8 OZ FROZEN YELLOWFIN TUNA SASHIMI, VACUUM-PACKED 1/10 LB WILD CAUGHT INDONESIA

f ish head nutrition: 5 amazing health benef its of eating it

headfish

featured on onlymyhealth.com

Are you fond of eating fish? If yes, then you must know how nutritious the fish is! Usually, people use the body of a fish for food and throw away its head. Whereas the reality is that the head of the fish is more nutritious than the body of the fish. A fish head is rich in many vitamins, minerals and healthy fat (and are one of the healthiest foods for your health). Some people find fish head very tasty. Let’s tell you 5 such benefits of eating the fish head. Do you know that it saves you from many life-threatening diseases?

HEALTHY PROTEINS The fish head is the best source of healthy proteins. Saturated fat is much lower in the fish head than other meat products. So eating it does not increase cholesterol. If you consume fish instead of red meat, then you are at very low risk of cardiovascular diseases like heart attack and stroke.

GOOD SOURCE OF OMEGA 3 FATTY ACIDS There are a good amount of omega fatty 3 acids in the head of the fish. The body of the fish has more omega fatty 3 acids than its body. Omega acid protects you from heart diseases. All the research claims that diets containing omega 3 fatty acids reduce the cholesterol in your body and the problem of heart diseases like heart attack, stroke, irregular heartbeats etc.

BENEFICIAL FOR THE EYES AND BRAIN There is a very good amount of vitamin A in the head and brain part of the fish. Therefore, its intake is very good for your eyes and brain. Vitamin A enhances eyesight (vision) and helps to keep the eyes healthy for a long time. Vitamin A is known to increase the immunity of the body.

Also, being a natural antioxidant, vitamin A fights free radicals and reduces oxidative stress.

(CONTINUED ON NEXT PAGE)

headf ish ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED ORIGIN 540282 PACKER

FRESH STRIPED BASS, WHOLE

1/10 LB

WILD CAUGHT USA

538954

PACKER

FRESH HYBRID STRIPED BASS, WHOLE

1/10 LB

WILD CAUGHT USA

341056

PACKER

FRESH BLUEFISH, WHOLE

1/6 LB

WILD CAUGHT USA

246549 PACKER

400-600 FRESH BRONZINI, HEAD-ON; WHOLE

1/20 LB

FARM RAISED GREECE

354054 PACKER

600-800 FRESH BRONZINI, GUTTED & SCALED; WHOLE 1/10# AV

FARM RAISED GREECE

346603 PACKER

400-600 FRESH BRONZINI, GUTTED & SCALED; WHOLE 1/10# AV

FARM RAISED GREECE

373534

EMPACKER

600-800 FRESH BRONZINI, ROUND; WHOLE

1/22.05LB

FARM RAISED GREECE

277176

PACKER

2-4 LB FRESH FLOUNDER, WHOLE

1/10 LB

WILD CAUGHT USA

311716

PACKER

2-4 LB FRESH FLUKE, WHOLE

1/10# AV

WILD CAUGHT USA

611198

PACKER

1-3 LB FRESH GROUPER, WHOLE

1/10 LB

WILD CAUGHT PANAMA

899233

PACKER

FRESH HALIBUT, WHOLE

1/25 LB

WILD CAUGHT NORWAY, USA

389604 PACKER

4-8 LB FRESH POLLOCK, WHOLE

1/50# AV

WILD CAUGHT USA

542993 PACKER

FRESH POLLOCK, WHOLE

1/10 LB

WILD CAUGHT USA

539060 PACKER

4-6 LB FRESH RED DRUM FISH, WHOLE

1/10 LB

WILD CAUGHT USA

349651

13-15 LB FRESH SALMON, WHOLE

1/50# AV

FARM RAISED FAROE ISLAND

PACKER

265097 PACKER

10-12# AV FRESH SALMON, HEAD-ON & GUTTED,

NORWAY,

WHOLE 1/10-12# AV FARM RAISED CANADA, CHILE 264209 PACKER

12-14# AV FRESH SALMON, HEAD-ON & GUTTED,

NORWAY,

WHOLE 1/12-14# AV FARM RAISED CANADA, CHILE 385754

PACKER

13-15# AV FRESH SALMON, HEAD-ON & GUTTED,

NORWAY,

WHOLE 3/15#AV FARM RAISED CANADA, CHILE 641652

PACKER

15# AV FRESH SALMON, HEAD-ON & GUTTED

2/15# AV

897522

PACKER

2-3 LB FRESH RED SNAPPER, WHOLE; GUTTED & SCALED 1/20 LB

263957

EMPACKER

1.5-2 LB FROZEN SNAPPER, WHOLE; GILLED, GUTTED

FARM RAISED NORWAY WILD CAUGHT USA, PANAMA

& SCALED 1/22 LB WILD CAUGHT BRAZIL 448472 EMPACKER

1.5-2 LB FROZEN SNAPPER, WHOLE; GILLED, GUTTED

& SCALED 1/10 LB WILD CAUGHT BRAZIL 969841 PACKER

550-750 GRAM HEAD-ON, TILAPIA, GUTTED & SCALED,

FROZEN 1/40 LB 539062 PACKER

3-5 LB FRESH TILEFISH, WHOLE

1/10 LB

WILD CAUGHT USA

DEPRESSION AND MENTAL HEALTH Research suggests that eating a diet that contains omega 3 fatty acids and DHA keeps the brain healthy and protects against mental illnesses such as stress, depression. Since omega-3 fatty acids cannot be made by your body (on your own), it is necessary to consume such items, which contain omega-3 fatty acids. The fish head contains a good amount of omega acid, which can be beneficial for you.

DIABETES AND ARTHRITIS It is also beneficial for patients with diabetes and arthritis due to the many nutrients present in the fish head. Your intake increases your metabolism and increases immunity. Apart from this, eating fish head also reduces the risk of autoimmune diseases.

41

what is it?

The term “shellfish” is used both broadly and specifically. In common parlance, as in “having shellfish for dinner”, it can refer to anything from clams and oysters to lobster and shrimp. For regulatory purposes it is often narrowly defined as filter-feeding molluscs such as clams, mussels and oysters to the exclusion of crustaceans and all else.

Although the term is primarily applied to marine species, edible freshwater invertebrates such as crayfish and river mussels are also sometimes grouped under the umbrella term “shellfish”.

INSIDE LOOK: CLAMS Surf clams offer little waste: shells serve as containers for stuffed dishes, and the twin adductor muscles (white cylinders attached to the shell) are delicious as is the juice, or “nectar”. These clams are less flavorful than hard shells. Cooked, the chewy white meat is mild and sweet. Raw meat is whitish-orange. Cooked meat ranges in color from ivory to golden yellow, with some dark areas. Canned clams should be in clear to opaque liquid. Breading should be intact on breaded product.

fresh clams ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED ORIGIN 572764

PACKER

FRESH CLAMS, MINCED

1/1 GA

WILD CAUGHT USA

980699 SEA FARMS

FRESH WHOLE BELLY CLAMS, SHUCKED

1/1 GA

WILD CAUGHT USA

597698

PACKER

FRESH WHOLE BELLY SOFT SHELL CLAMS

1/.5 GA

WILD CAUGHT MAINE

541309

PACKER

FRESH CLAMS, SLICED, 6:2 MEAT/JUICE RATIO

1/1 GA

WILD CAUGHT USA

38013

PACKER

FRESH CLAM STRIPS, 7:1 MEAT/JUICE RATIO

1/1 GA

519160

PACKER

BLOOD CLAMS

1/10# AV

WILD CAUGHT USA

940909 PACKER

100 CT CHERRYSTONE CLAMS

1/50 LB

WILD CAUGHT USA

516899

PACKER

200CT COUNTNECK CLAMS

1/5 LB

WILD CAUGHT USA

891008 PACKER

COCKLE LITTLENECK CLAMS

1/10 LB

FARM RAISED NEW ZEALAND

949013

PACKER

100 CT LITTLENECK CLAMS

1/10 LB

FARM RAISED USA

244378 PACKER

100 CT LITTLENECK CLAMS

1/10 LB

WILD CAUGHT USA

325927

PACKER

200CT LITTLENECK CLAMS

1/200 CT

FARM RAISED USA

474731

PACKER

200 CT LITTLENECK CLAMS

1/200 CT

WILD CAUGHT USA

304053 PACKER

100 CT MAHOGANY CLAMS

1/7.5 LB

WILD CAUGHT USA

277364 PACKER

8-10 CT MAHOGANY CLAMS

1/10 LB

WILD CAUGHT USA

335194

MANILLA CLAMS

1/10 LB

FARM RAISED WASHINGTON

PACKER

& B.C., CANADA 332545

PACKER

RAZOR CLAMS

1/10 LB

WILD CAUGHT MASS. OR

MAINE 887370 PACKER

SOFT SHELL CLAMS, CLEANED

1/10 LB

WILD CAUGHT USA

628036 PACKER

SOFT SHELL CLAMS, CLEANED

1/25 LB

WILD CAUGHT USA

994301

PACKER

100 CT TOP NECK CLAMS

1/100 CT

WILD CAUGHT USA

266296 PACKER

200 CT TOP NECK CLAMS

1/200 CT

WILD CAUGHT USA

352630 PACKER

BLACK ICE MUSSELS

1/10 LB

FARM RAISED NEWFOUND-

LAND, CANADA 528970 ICY BLUE

ROPE GROWN MUSSELS

1/10 LB

FARM RAISED PRINCE EDWARD

ISLAND, CANADA 23920

PACKER

MUSSELS

1/10 LB

WILD CAUGHT USA

shellfish

43

INSIDE LOOK: BLUE MUSSELS Blue mussels have a distinct rich, sweet taste, like a blend of oysters and clams. Mussels should look and smell fresh and have tightly closed shells. Mussel meats, which range from white to orange, are plump and tender, but less soft than clams. Color doesn’t indicate quality. Females tend to be orange when ripe (they’re fine to eat and, unlike oysters, don’t taste oily when about to spawn).

If a mussel’s shell gapes, try to pinch it shut. If the mussel is alive, it will respond but shutting its shell tightly. If it doesn’t, discard the mussel, along with any that have broken shells.

frozen clams ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED ORIGIN 454625 WORLD DOCK 17-22 CT FROZEN LITTLENECK CLAMS, PRECOOKED

10/1 LB

WILD CAUGHT VIETNAM

974885

PANAPESCA 40-60 CT FROZEN BABY CLAMS IN SHELL

20/8 OZ

563803

CAPTAIN DAN’S

FROZEN WHOLE BELLY FRYER CLAMS

1/24 LB

WILD CAUGHT CANADA

340685

ROCKPORT

FROZEN WHOLE BELLY FRYER CLAMS

6/.5 GAL

WILD CAUGHT USA

454859

ROCKPORT

FROZEN WHOLE BELLY FRYER CLAMS

2/.5 GAL

WILD CAUGHT USA

378447 EMP. TREAS. 9-11 CT FROZEN LITTLENECK CLAMS, LARGE & STEAM COOKED 10/1 DZ FARM RAISED USA 352764

PACKER

859737

FROZEN CLAMS ON THE HALF SHELL

1/144 CT

FARM RAISED USA

EMP. TREAS. FROZEN BLACK MUSSELS, FULLY COOKED & POLISHED

10/1 LB

FARM RAISED

78297

PANAPESCA 300-500 CT BABY CLAM MEAT WITH JUICE, FROZEN

10/1 LB

WILD CAUGHT USA

629972

PACKER

CONCH SCUNGILI FULLY COOKED, DOM, FROZEN

5/7 LB

WILD CAUGHT USA

630166

PACKER

CONCH SCUNGILI FULLY COOKED, DOM, FROZEN

1/7 LB

WILD CAUGHT USA

34866

LAMONICA NORTHERN CONCH SCUNGILLI, FULLY COOKED

12/29 OZ

903629 WORLD DOCK PREFRIED CLAM STRIPS 24/4 OZ 903627 WORLD DOCK PREFRIED CLAM STRIPS 24/6 OZ 903626 WORLD DOCK PREFRIED CLAM STRIPS 2/3 LB 347683

SEA WATCH BREADED CLAM STRIPS, SUPER; IQF

2/5 LB

454592 EMP. TREAS. CHOPPED SEA CLAMS, IQF

2/5 LB

canned clams ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED ORIGIN 346336 ATL. TREAS. CHOPPED OCEAN CLAMS, 17:34 MEAT/JUICE RATIO

12/51 OZ

WILD CAUGHT USA

320682 ROMA

CHOPPED OCEAN CLAMS, 20:31 MEAT/JUICE RATIO

12/51 OZ

WILD CAUGHT USA

320680 ROMA

HAND SHUCKED SEA CLAMS, CHOPPED

12/51 OZ

WILD CAUGHT USA

284152

ROMA

SHELF STABLE OCEAN CLAM JUICE

12/46 OZ

320676

ROMA

SHELF STABLE CLAM JUICE

12/46 OZ

44

CLAMS

AN INSIDE LOOK AT

HARD-SHELL CLAMS

Atlantic surf clams and ocean quahogs, also known as hard clams, are both commercially harvested in New England and the Mid-Atlantic. Hard clams are farmed primarily in Virginia, Florida, Connecticut, and Washington, while geoduck clams are primarily farmed in Washington and Alaska.

SURF CLAM Surf clams, also known as sea clams (Spisula solidissima as pictured) The United States is the only source for surf clams, which are too big and too coarse to be eaten whole like other clams. Instead, they are sold processed, rather than live, in fresh, frozen and canned products such as clam strips, minced clams, stuffed clams, chowders, and broth. Surf clams can be hand shucked or mechanically shucked. Hand shucking provides a more tender product.

OCEAN QUAHOG Ocean quahog or when young, referred to as Mahogany clams (Artica islandica as pictured) Ocean quahog meat is pinkish in color and firmer in texture than other clams, with a somewhat stronger taste. Most ocean quahogs are sold processed (minced, chopped or cut into strips) or in value-added products such as chowders, bisques, and sauces. Smaller ocean quahogs from Maine waters are marketed as “mahogany clams” and are sold on the half-shell market or for steaming.

NORTHERN QUAHOG

(Mercinaria mercinaria as pictured)

These clams are farm raised primarily in Virginia, Florida, Washington, and Connecticut.

The smaller the clam, the more valuable it is. Smaller clams are typically served steamed or raw, while larger clams, sold for lower value per weight, often appear in chowders.

These clams are available fresh in shell and must be kept alive until serving. Once cooked the clam shell opens, providing access to the meat inside.

Quahog clams are more commonly known by other names based upon their size. The sizes of this clam are as follows: • • • •

Little Neck: The smallest size of clam, amounting to 7-10 clams per pound.

Cherry Stone: A little larger, you’ll get 6-10 cherry stone clams per pound.

Top Neck: These are sometimes also labeled as count neck clams, and they

equal roughly 4 clams per pound.

Quahog: These big guys are also called chowder clams and weigh in at a

mighty 2-3 clams per pound.

45

did you know?

There are over 200 species of oysters in the world, but only a few species are commonly used for food. Most species are too scattered or too small to harvest for food, and some are collected for their thorny and wing-shaped ornamental shells. Oysters are bivalve (two shells) mollusks that obtain their food by pumping water through their system and filtering small organisms from surrounding waters. They grow near the bottom and attach themselves in clusters to hard surfaces or shells. The edible varieties are usually cultivated in approved coastal waters that are closely monitored to assure product safety. These extra measures for product safety are necessary because many consumers prefer to eat raw oysters.

product information Oysters can be purchased in many forms. Whole oysters (shellstock) have both shells intact and usually come alive and may be cooked in the shell, or shucked to remove the raw meat for cooking. Half-shelled oysters are typically prepared at the restaurant or bar as a raw selection or a cooked product with special toppings. Shucked meat is the edible portion removed from the shell and sold in pints, gallons, trays or other containers. The meats can be used as an ingredient in recipes, soups and stuffing or be breaded for cooking. All product forms can be purchased refrigerated or frozen

oysters

The size and shape of an oyster will be influenced by the harvest location. Crowded growth conditions on natural oyster beds or cultivation practices used can determine the length, uniformity of size and depth of the shells (cup shaped or flat shaped). There are no formal or regulated size categories for whole oysters or shucked meats. Shellstock can be purchased by shell size (count) or weight per container size (bushel, bag or box). Market names are also used to describe the number of shucked meats per pound. Extra large or counts are the largest with less than 20 meats per pint followed by large or extra selects, medium or selects, and small or standards which may have up to 60 meats per pint.

Oyster color may also be influenced by harvest location and season. In general, the edible meats should appear cream to beige in color surrounded by clear liquor (natural moisture associated with the shucked oyster). Discoloration is uncommon and can be removed during processing. Rarely a shade of pink, green or black can develop after shucking. These are seasonal events related to the oyster’s diet that can include certain natural colored plankton.

assorted oysters ITEM#

BRAND

DESCRIPTION

PACK/SIZE

WILD/FARMED ORIGIN

378446 EMP. TREAS. OYSTER IN A HALF SHELL, MEDIUM

1/144 CT

FARM RAISED USA

862171

GOLD BAND STANDARD SHUCKED OYSTER

1/1 GA

WILD CAUGHT USA

862172

GOLD BAND SELECT SHUCKED OYSTER

1/1 GA

WILD CAUGHT USA

537398

PACKER

BLISH POINT OYSTER IN SHELL

1/100 CT

FARM RAISED BARNSTABLE, MASS.

211838

PACKER

BLUE POINT OYSTER IN SHELL

1/100 CT

WILD CAUGHT CONNECTICUT

537433

PACKER

CAPITAL OYSTER IN SHELL

1/60 CT

FARM RAISED WASHINGTON

537181

PACKER

CHINCOTEAGUE OYSTER IN SHELL

1/100 CT

FARM RAISED VIRGINIA

470491

BRISTOL

CONWAY OYSTER IN SHELL

1/100 CT

WILD CAUGHT PRICE EDWARD ISLAND,

CANADA 503981

PACKER

DUXBURY OYSTER IN SHELL

1/100 CT

FARM RAISED MASSACHUSETTS

537174

PACKER

HOLLYWOOD OYSTER IN SHELL

1/100 CT

FARM RAISED MARYLAND

470488 PACKER

IRISH POINT OYSTER IN SHELL

1/100 CT

FARM RAISED PRINCE EDWARD ISLAND,

CANADA 389346 PACKER

KATAMA BAY OYSTER IN SHELL

1/100 CT

FARM RAISED MARTHA’S VINEYARD, MASS.

530326 PACKER

KUMAMOTO OYSTER IN SHELL

1/60 CT

FARM RAISED CALIFORNIA, WASHINGTON

23919

MALPEQUE OYSTER IN SHELL

1/100 CT

BOTH

PACKER

PRICE EDWARD ISLAND,

CANADA 534437 PACKER

MARION PORT OYSTER IN SHELL

1/100 CT

WILD CAUGHT MASSACHUSETTS

536065 PACKER

MAYFLOWER OYSTER IN SHELL

1/100 CT

FARM RAISED DENNIS, MASS.

635531

PACKER

MODEL T OYSTERS IN SHELL

1/100CT

FARM RAISED MASSACHUSETTS

646920 PACKER

PATRIOT OYSTER IN SHELL

1/100 CT

470468 BRISTOL

PEMAQUID OYSTER IN SHELL

1/100 CT

FARM RAISED MAINE

536602 PACKER

PICKERING PASS OYSTER IN SHELL

1/120 CT

FARM RAISED WASHINGTON

540329 PACKER

PINK MOON OYSTER IN SHELL

1/100 CT

FARM RAISED PRINCE EDWARD ISLAND,

MASSACHUSETTS

CANADA 536601

PACKER

RASPBERRY POINT OYSTER IN SHELL

1/100 CT

FARM RAISED PRINCE EDWARD ISLAND,

CANADA 503982 PACKER

RIPTIDE OYSTER IN SHELL

1/100 CT

FARM RAISED MASSACHUSETTS

537179

PACKER

ROCKY NOOK STD OYSTER IN SHELL

1/100 CT

FARM RAISED MASSACHUSETTS

536597

PACKER

SAVAGE HARBOR OYSTER IN SHELL

1/100 CT

FARM RAISED PRINCE EDWARD ISLAND,

CANADA 536595

PACKER

ST SIMON OYSTER IN SHELL

1/100 CT

FARM RAISED NEW BRUNSWICK, CANADA

536063 PACKER

STANDISH SHORE OYSTER IN SHELL

1/100 CT

FARM RAISED MASSACHUSETTS

977866 PACKER

STANDISH SHORE OYSTER IN SHELL

1/100 CT

FARM RAISED DUXBURY, MASSACHUSETTS

536593

SUMMER SIDE OYSTER IN SHELL

1/100 CT

WILD CAUGHT PRINCE EDWARD ISLAND,

PACKER

CANADA 536588 PACKER

SUN BERRY POINT OYSTER IN SHELL

1/100 CT

WILD CAUGHT PRICE EDWARD ISLAND,

CANADA 537421

PACKER

THATCH ISLAND OYSTER IN SHELL

1/100 CT

FARM RAISED MASSACHUSETTS

894910

PACKER

WELLFLEET OYSTER IN SHELL

1/100 CT

BOTH

606844 PACKER

WELLFLEET COCKTAIL OYSTER IN SHELL 1/100 CT

MASSACHUSETTS

FARM RAISED MASSACHUSETTS

47

jonah & dungeness king

ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED ORIGIN 938243

CLEARWATER 12-16 CT JONAH CRAB CLAW, FROZEN

10/2 LB

WILD CAUGHT CANADA

615405

PACKER

16-20 CT JONAH CRAB CLAW, CAP-OFF; FROZEN

6/3 LB

WILD CAUGHT CANADA

606912

PACKER

5-9 CT JONAH CRAB CLAW & ARM, SCORED; FROZEN

4/5 LB

WILD CAUGHT CANADA

888534

EMPACKER OCEAN RUN DUNGENESS CRAB CLUSTER, FROZEN

1/25 LB

WILD CAUGHT CANADA

386728

PACKER

6-9 KING CRAB LEG, FROZEN

1/20 LB

WILD CAUGHT RUSSIA

377653

PACKER

9-12 KING CRAB LEG, FROZEN

1/20 LB

WILD CAUGHT RUSSIA

343776

PACKER

12-14 KING CRAB LEG, FROZEN

1/20 LB

WILD CAUGHT RUSSIA

450957 PACKER

14-17 KING CRAB LEG, FROZEN

1/20 LB

WILD CAUGHT RUSSIA

982647 PACKER

16-20 KING CRAB LEG, FROZEN

1/20 LB

WILD CAUGHT RUSSIA

370314

16-20 SPLIT CRAB LEGS, FROZEN

1/10 LB

WILD CAUGHT RUSSIA

PACKER

snow & soft shell

608765 PACKER

70/30 CLAW & LEG SNOW CRAB MEAT COMBO, FROZEN 6/5 LB

973741

PACKER

5-8 OZ OPILIO SNOW CRAB CLUSTERS, FROZEN

1/30 LB

WILD CAUGHT CANADA

297057

PACKER

PRIME SOFT SHELL CRAB, FRESH

1/2 DZ

WILD CAUGHT USA

519803

PACKER

JUMBO CRAB SOFT SHELL FRESH

1/18 OZ

WILD CAUGHT USA

324959

PACKER

WHALE SOFT SHELL CRAB, FRESH

1/1 DZ

WILD CAUGHT USA

572345

EMP. TREAS. PAST. BLUE SWIMMING CRAB MEAT, CLAW

6/1 LB

WILD CAUGHT INDONESIA

596649 EMP. TREAS. PAST. BLUE SWIMMING CRAB MEAT, CLAW

1/1 LB

WILD CAUGHT INDONESIA

572346

EMP. TREAS. PAST. BLUE SWIMMING CRAB MEAT, SPECIAL

6/1 LB

WILD CAUGHT INDONESIA

596650 EMP. TREAS. PAST. BLUE SWIMMING CRAB MEAT, SPECIAL

1/1 LB

WILD CAUGHT INDONESIA

572350

EMP. TREAS. PAST. BLUE SWIMMING CRAB MEAT, BACKFIN LUMP

6/1 LB

WILD CAUGHT INDONESIA

596651

EMP. TREAS. PAST. BLUE SWIMMING CRAB MEAT, BACKFIN LUMP

1/1 LB

WILD CAUGHT INDONESIA

572352

EMP. TREAS. PAST. BLUE SWIMMING CRAB MEAT, SUPER LUMP

6/1 LB

WILD CAUGHT INDONESIA

596653 EMP. TREAS. PAST. BLUE SWIMMING CRAB MEAT, SUPER LUMP

1/1 LB

WILD CAUGHT INDONESIA

572355

EMP. TREAS. PAST. BLUE SWIMMING CRAB MEAT, JUMBO LUMP

6/1 LB

WILD CAUGHT INDONESIA

596655 EMP. TREAS. PAST. BLUE SWIMMING CRAB MEAT, JUMBO LUMP

1/1 LB

WILD CAUGHT INDONESIA

280479 JACKS CATCH PAST. RED SWIMMING CRAB MEAT, JUMBO LUMP

12/1 LB

WILD CAUGHT CHINA

517057

JACKS CATCH PAST. RED SWIMMING CRAB MEAT, JUMBO LUMP

1/1 LB

WILD CAUGHT CHINA

572357

EMP. TREAS. PAST. BLUE SWIMMING CRAB MEAT, COLOSSAL

6/1 LB

WILD CAUGHT INDONESIA

600995 EMP. TREAS. PAST. BLUE SWIMMING CRAB MEAT, COLOSSAL

1/1 LB

WILD CAUGHT INDONESIA

615389

AQUA STAR PAST. BLUE SWIMMING CRAB MEAT, COMBO

12/1 LB

647830 AQUA STAR PAST. BLUE SWIMMING CRAB MEAT, COMBO

1/1 LB

466514

AQUA STAR PAST. RED COMBO CRAB MEAT, SUPER LUMP

12/1 LB

N. ATLANTIC

648802 AQUA STAR PAST. RED COMBO CRAB MEAT, SUPER LUMP

1/1 LB

N. ATLANTIC

red & blue swim

frozen imitation crab ITEM# BRAND DESCRIPTION PACK/SIZE 486177

EMP. TREAS. FROZEN IMITATION CRAB FLAKES

4/2.5 LB

66624

LEG-A-SEA

FROZEN IMITATION CRAB LEG

12/1 LB

203101

SEASHELL

FROZEN IMITATION CRAB, CHUNKS & FLAKES

4/2.5 LB

perfect as salad proteins

crab what is it?

There are several species of crab that are commercially important in the United States. These include King and Snow crab caught in Alaska, Canada and Russia. Dungeness crab caught along the West coast and Alaska, and Blue crab caught along much of the Eastern seaboard and the Gulf of Mexico. Total commercial landings of all crab species in the United States over the past decade have ranged from 275 to 350 million pounds per year with an annual dockside value between 400 and 550 million dollars.

Fresh and frozen whole crab, sections or legs, and frozen, pasteurized or canned crab meat is also imported into the U.S. from many different countries around the world. For most of the past decade, between 150 and 200 million pounds of crabs, 15 to 30 million pounds of frozen or pasteurized crab meat, and 50 to 70 million pounds of canned crab meat were imported annually.

product forms Most crab species are available as either live whole crabs, fresh cooked whole crabs, or frozen cooked whole crabs, sections or single legs. Crabs can be found in the marketplace all year because of freezing and other storage techniques. Crab meat that has been picked from the shell is also a common and popular product form. Crab meat is available as refrigerated fresh, pasteurized, or frozen meat and is often packed in metal or plastic containers. The meat of various types of crabs harvested in the U.S. and many other countries around the world is also available as a canned product.

nutrition All crab species are low in fat and a good source of protein. Like other marine species, crabs are rich in minerals like selenium and other nutrients. Some crab products that are brine frozen may have higher levels of sodium. Nutritional labels for two common species of cooked crab are provided.

49

what about it?

There are more than 140 species in temperate and tropical waters throughout the world, ranging in size from a few ounces to over 100 pounds. Octopus are taken from tide pools and at depths of several hundred feet, where they inhabit small, dark crevices in the ocean floor. Primary octopus suppliers are the Philippines, Thailand and Korea. Hawaii and California are domestic sources. Octopus often are caught in unbaited “habitat traps,” into which they willingly crawl.

product prof ile

octopus

Octopus meat is uniquely textured — smooth, but with a firm-to-chewy “bite.” The animal’s diet of high-quality shellfish gives it a mild, sweet flavor. The edible skin is purplish-black and covers milky white meat. Cooked meat is translucent beige, sometimes with hints of deep pink.Size depends on species and region of harvest. Octopus from Spain, Portugal, Mororro and Thailand are small, averaging 14 to 21 ounces; those from the Philippines are larger, graded in sizes of 1 to 2, 2 to 4, and 4 to 6 pounds. Korean octopus is even larger.

cooking tips Unlike squid, octopus must be cooked a long time to become tender. Common preparations call for simmering the meat in tomato-based stews or slow, long cooking in a wine sauce. Before using in a recipe, the meat is boiled for 30 minutes to an hour to tenderize. To grill pre-cooked octopus, brush large-cut pieces with a mixture of olive oil, lemon juice, crushed garlic and oregano. Grill quickly over a hot charcoal fire, until slightly crisp.

FEATURED RECIPE:

OCTOPUS WITH BLACK BEAN PEAR SAUCE Serves 4

INGREDIENTS: • • • • • •

OCTOPUS 1/2 small onion, sliced 6 garlic cloves, halved 2 parsley sprigs One 2-ounce piece of prosciutto 1 teaspoon salt 4 octopus tentacles (about 2 pounds)

• •

BLACK BEAN–PEAR SAUCE 1/4 cup vegetable oil 2 teaspoons Chinese fermented black beans, rinsed (see Note) 1 teaspoon minced garlic 1 teaspoon minced fresh ginger 1 small shallot, minced 1 tablespoon finely diced red bell pepper 1 tablespoon finely diced jalapeño 1/2 small Bartlett pear, peeled and cut into 1/4-inch dice 1 tablespoon fresh lemon juice 1 tablespoon minced chives

• • • • •

MISO VINAIGRETTE 1 tablespoon white or blond miso 2 tablespoons balsamic vinegar 2 tablespoons vegetable oil 1 teaspoon squid ink (optional) Salt and freshly ground pepper

• • • • • •

TO FINISH 2 tablespoons extra-virgin olive oil 2 teaspoons hot paprika Salt 1 tablespoon vegetable oil 16 baby arugula leaves 1 Bartlett pear, cut into thin wedges

• • • • • • • •

DIRECTIONS: 1. In a large, deep skillet, combine 2 quarts of water with the onion, garlic, parsley, prosciutto and salt. Cover, bring to a boil and simmer over moderate heat for 5 minutes. Add the octopus to the broth, cover partially and simmer over low heat until tender, about 1 hour; drain and pat dry.

2. In a small skillet, heat the vegetable oil. Add the black beans and cook over moderate heat for 2 minutes. Add the garlic, ginger and shallot and cook until softened, about 4 minutes. Add the red bell pepper and jalapeño and cook until starting to soften, about 2 minutes. Stir in the pear and remove from the heat.

Stir in the lemon juice and chives.

3. In a small bowl, whisk the miso with the balsamic vinegar, oil, squid ink and 2 tablespoons of water. Season with salt and pepper.

4. In a bowl, mix the olive oil with the paprika and rub it all over the cooked octopus; season with salt. In a skillet, heat the vegetable oil until shimmering.

Add the octopus and cook over high heat until browned all over, about 6 minutes. Transfer the octopus to a carving board and slice it crosswise 1/3 inch thick.

5. Spread the vinaigrette on 4 plates and top with the octopus. Spoon the black bean–pear sauce over the octopus. Garnish with the arugula and pear wedges and serve.

assorted frozen octopus ITEM#

BRAND

DESCRIPTION

PACK/SIZE

WILD/FARMED ORIGIN

573483

ARISTA

COOKED OCTOPUS TENTACLES

1/10 LB

WILD CAUGHT SPAIN OR PORTUGAL

462432 ARISTA

2-4 LB CLEANED RAW OCTOPUS

1/28 LB

WILD CAUGHT SPAIN OR PORTUGAL

462522 ARISTA

4-6 LB CLEANED RAW OCTOPUS

1/28 LB

WILD CAUGHT SPAIN OR PORTUGAL

462523 ARISTA

6-8 LB CLEANED RAW OCTOPUS

1/33 LB

WILD CAUGHT SPAIN OR PORTUGAL

307240 PACKER

RANDOM BABY OCTOPUS, FROZEN

12/2 LB

51

specialty products ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED ORIGIN 613254

AZAR

ALLIGATOR ANDOUILLE SAUSAGE

606173

EMP. TREAS. ALLIGATOR MEAT, FROZEN

12/1 LB

539333

PACKER

16-25 CT WHOLE CAJUN CRAWFISH FROZEN

2/5 LB

56863

PACKER

80-100 CT CRAWFISH TAIL MEAT, FROZEN

24/1 LB

377183

PACKER

ESCARGOT IN SHELL, FROZEN

2/72 CT

WILD CAUGHT

FRANCE

873665

PACKER

FROZEN FISH BONES

1/20 LB

WILD CAUGHT

USA

278004

PACKER

FULLY COOKED LANGOSTINOS, FROZEN

5/2LB

73720

PACKER

SEAWEED SALAD

5/2 LB

649642

PACKER

KRIMSON GOMA WAKAME SEAWEED SALAD

5/2LB

891770

PACKER

FRESH BUSHEL SEAWEED

1/40 LB

237854

PANAPESCA BABY OCTOPUS, CLAMS & SQUID RING MEDLEY 10/1 LB

241722

PACKER

FRESH DRESSED SMELTS

1/10 LB

WILD CAUGHT

CANADA

975449 PACKER

FROZEN DRESSED SMELTS

12/1 LB

WILD CAUGHT

CANADA

307562

PACKER

10 LB FISH STORAGE TUB WITH LID

1/1 EA

521368

PACKER

25 LB FISH STORAGE TUB WITH LID

1/1 CT

481766

TETSUJIN

CAPELIN ORANGE MASAGO CAVIAR, FROZEN

1/1.1 LB

458114

PACKER

SALMON CAVIAR ROE

1/2 OZ

266002

PACKER

TOBIKKO RED CAVIAR ROE, FROZEN

1/1.1 LB

400462

PACKER

TOBIKKO ORANGE CAVIAR ROE, FROZEN

1/1.1 LB

891748

PACKER

TOBIKKO BLACK CAVIAR ROE, FROZEN

1/1.1 LB

611955

MOJI

CREAM CHEESE CALIFORNIA ROLL, FROZEN

4/6 OZ

611958

MOJI

SPICY CRAB SUSHI ROLL, FROZEN

4/6 OZ

613784

MOJI

CRAB CALIFORNIA SUSHI ROLL, FROZEN

4/6 OZ

624353

MOJI

COCONUT SHRIMP SUSHI ROLL, FROZEN

4/6 OZ

INGREDIENTS /2 cup Asian Pride® Edamame 2 cups Asian Pride® Japanese Black Rice 1 /4 tsp Asian Pride® 5 Spice Blend 1 tsp. Ascend® Juice, Lime 1 /2 cup Taylor Farms Mango Salsa 2 tbsp. Roma Mayonnaise pinch Fresh Origins Micro Wasabi Salt and Pepper, to taste 1 /4 cup Seaweed Salad 2 tsp. Huy Fong Sriracha Sauce 4 each Sweetie Drop Peppers 3 1/2 cup Water 1

•

• •

• •

• • • •

• • •

2/5 LB

CHINA

MAINE

USA

great for grab n go

FEATURED RECIPE:

BLACK RICE & SEAWEED SALAD

DIRECTIONS 1.

2.

3.

4.

USA

Cook black rice with water, season with salt and pepper, 5 spice and set aside to cool.

Mix cooled rice with mango salsa, edamame, seaweed salad, and salt and pepper.

Mix sriracha and may with lime juice and whisk to combine well.

Plate salad with sweetie drop peppers, drizzle with spicy mayo, top with micro wasabi.

specialty

AN EXCERPT FROM

today's culinary seascape

featured on Flavor & the Menu.

Globally, seafood demand is expected to triple by 2050. In the United States, health experts recommend we eat a lot more seafood. While wild-capture fisheries will continue to produce a significant percentage of our seafood, they cannot provide for the growth needed. And that brings me to the theme of this issue: aquaculture—the farming of seafood—and the role chefs can play in supporting the evolution of delicious and sustainable food systems.

Aquaculture is relatively new in our culinary world, and not without controversy. But here’s the deal: we need aquaculture and I’ll argue that we should want it, too. From an environmental perspective it offers some great benefits. Sure, we can sustainably farm animals on land, but cows, chickens, pigs, etc., all fight gravity and spend energy keeping their blood warm.

All of this requires a lot of energy from the food they eat and a lot of land and fresh water to produce that food. Conversely, farming fish can be an efficient way to produce protein, and lots of it. Why? Because fish are cold blooded and they float. As we grapple with the profound question of how we are going to feed an expected population of 9 billion people, it makes good sense that we use these efficiencies and take better advantage of the 71 percent of this planet that is water.

As championed by the United Nations Food and Agriculture Organization, by increasing the scale of global aquaculture we can create significant economic opportunity, provide needed nutrition, and evangelize entire new populations of environmental stewards.

Let me emphasize that farming seafood is a really cool opportunity; the last time humans got to invent a food system was 10,000 years ago when we invented agriculture and planted the seeds of modern society. We are, at this moment, the architects of a new food system, and we as chefs have a prominent voice when discussing how we want to build it.

read more on getflavor.com

53

the new smoked salmon

featured on Flavor & the Menu.

From gravlax and pastrami to modern ways of serving the classic, smoked salmon offers a promising pathway for seacuterie trial. Hillstone Restaurants menus a House-Smoked Salmon starter across a few of its brands, serving a generous wedge of salmon with toasts and chef’s dressing.

At Houlihan’s restaurants, Michael Slavin serves up a hot-smoked salmon appetizer with a lemon-dill chef’s sauce and toast points. “We’re going old-school with this one, serving it with capers, hard-boiled egg, red onion, scallion and Maldon sea salt,” he says.

“I’ve also seen a huge comeback of gravlax.” His version uses a cure of salt, brown sugar, aquavit and dill. “It’s so easy to make in-house—it’s of course about the tolerance from your core guests on what they’re willing to try, along with the level of talent in each of your kitchens.”

smoked

Salmon Pastrami is the most popular item on PB Catch’s seacuterie menu. Aaron Black cures salmon with orange vodka, salt, sugar, cilantro, orange zest, then cold-smokes it and paints it with molasses, finishing with a peppercorn crust. For service, he plays up the Reuben profile by serving it with rye croutons and a Thousand Island aïoli.

An inviting take on seacuterie at Nine-Ten Restaurant in La Jolla, Calif., easy-to-eat Salmon Rillettes Toast includes fresh and smoked salmon, preserved lemon, fresh herbs, capers, tossed greens and lemon vinaigrette.

FEATURED RECIPE:

RED TEA SMOKED SEA BASS

INGREDIENTS • • • •

• • • • • • • • • • •

1 cup French Bread Loaf, 1/2 inch cubes 1 tsp. Garlic, Minced 2 tbsp. Plum Jam 1 /2 tsp. McCormick Culinary® Cinnamon, Ground 2 McCormick Culinary® Cinnamon, Sticks 1 tsp. McCormick® Ginger, Ground 1 tbsp. Nature’s Best Dairy® Butter, Salted 1 Peak Fresh Produce® Onion(s), Green, Thinly Sliced on Diagonal 2 cups Plums, Sliced 2 tbsp. Red Tea (Rooibos) Leaves, + 1 1/2 tsp, Divided 3 tbsp. White Long Grain Rice, Uncooked 4 Skinless Sea Bass Fillets, 6 oz.

3 tbsp. Reduced Sodium Soy Sauce 2 tbsp. Dark Brown Sugar 2 tbsp. Water

DIRECTIONS 1.

For the Sea Bass, mix soy sauce, 1 1/2 tsp. of the red tea leaves, garlic and ginger in small bowl until well blended. Place sea bass in large nonreactive pan. Add marinade; turn to coat well. Refrigerate 30 minutes.

2. Line large roasting pan with foil. Mix remaining 2 tbsp. red tea leaves, rice and sugar. Spread evenly in bottom of pan. Place a metal rack in pan. Place fish and marinade in disposable pie plate or in foil boat. Place pie plate on rack. Cover roasting pan tightly with foil. Bake on lowest rack in preheated 450°F (230°C, Gas Mark 8) oven 30 minutes or until fish flakes easily with fork.

3. Meanwhile, melt butter in medium sauté pan on medium heat. Add bread cubes and cinnamon sticks. Sprinkle bread with ground cinnamon; cook and stir 5 minutes or until bread cubes are toasted. Remove bread cubes, reserving cinnamon sticks in sauté pan . Add plums to sauté pan ; cook and stir until plums begin to caramelize. Add jam, water and juices in pie plate from cooked fish; cook and stir gently to glaze plums.

4. To serve, spoon glazed plums onto each of 4 plates. Top with croutons and sea bass. Sprinkle with green onion.

5. Chefs Tip: Red tea or rooibos tea comes from the South African red bush. It is reddish in color and is naturally sweet and slightly nutty. It is high in antioxidants and is caffeine-free.

smoked products ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED ORIGIN 259189

EMP. TREAS. COLD-SMOKED SALMON PASTRAMI, D-TRIM; FROZEN

256125

SILVER SOURCE

2/2-2.5 LB

FARM RAISED CHILE

SKINLESS COLD-SMOKED SALMON FILLET, E TRIM

& WET CURED; FROZEN 2/2-2.5 LB FARM RAISED CHILE 258735

EMP. TREAS. SKINLESS COLD-SMOKED SALMON, D TRIM &

SLICED; FROZEN 2/2-2.5 LB FARM RAISED CHILE 560673

KENDALL BROOK FROZEN SIDE SMOKED SALMON, SLICED

2/2# AV

FARM RAISED CHILE

979451

DUCKTRAP

8/4 OZ

FARM RAISED CHILE

SMOKED SALMON PASTRAMI, FROZEN

325602 TRIDENT

SKINLESS SMOKED SOCKEYE SALMON, SLICED; FROZEN 2/1.5# AV

912512

SMOKED SALMON TRIM, FROZEN BITS & PIECES

1/3 LB

WILD CAUGHT USA

386689 PACKER

SMOKED PEPPER BLUEFISH, FRESH

1/5# AV

WILD CAUGHT USA

324859 PACKER

SALT COD IN WOODEN BOX

12/1# AV

WILD CAUGHT CANADA

268395 EMPACKER

FROZEN FINNAN HADDIE

1/15 LB

WILD CAUGHT CANADA FARM RAISED USA

DUCKTRAP

621372

BLUE HILL BAY SMOKED SALMON SIDE, VACUUM-PACKED; FRESH

2/3 LB

230231

EMP. TREAS. HOT SMOKED TROUT FILLET, SKIN-ON; FROZEN

6/8 OZ

55

value added

bake or fry

ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED ORIGIN 580942 EMP. TREAS. SHIPYARD 2 OZ BEER BATTERED COD FILLET, FROZEN

1/10 LB

580945 EMP. TREAS. SHIPYARD 3 OZ BEER BATTERED COD FILLET, FROZEN

1/10 LB

580946 EMP. TREAS. SHIPYARD 4 OZ BEER BATTERED COD FILLET, FROZEN

1/10 LB

871850

ICELANDIC

4-5.5 OZ SEA DOG BATTERED COD PORTIONS,

TRANS FAT FREE; FROZEN 1/10 LB WILD CAUGHT USA 929957

ICELANDIC

8.5 OZ BREWER’S CHOICE HADDOCK, FROZEN

1/20 LB

580950 EMP. TREAS. SHIPYARD 6 OZ BEER BATTERED HADDOCK, FROZEN

1/10 LB

274238

1/10 LB

ICELANDIC

2 OZ SEA DOG BATTERED HADDOCK PLANK, FROZEN

WILD CAUGHT USA

580953 EMP. TREAS. SHIPYARD 2 OZ BEER BATTERED POLLOCK, FROZEN

1/10 LB

580956 EMP. TREAS. SHIPYARD 31-35 CT BEER BATTERED SHRIMP, FROZEN

1/10 LB

916248

FPI

26-30 CT SUGAR CANE SHRIMP SKEWERS, FROZEN

1/10 LB

878721

MATLAW

5 OZ GOURMET STUFFED CLAMS

36/5 OZ

577068 MATLAW

STUFFED CLAMS, 9 PACK; FROZEN

12/20 OZ

989104

5-6 OZ POTATO CRUSTED COD FILLET WITH

FPI

oven ready

CHIVES & CHEDDAR, FULLY COOKED; FROZEN

1/10 LB

40566

HIGHLINER

2 OZ KOSHER FISH CAKES, TRANS FAT FREE; FROZEN

1/10 LB

550141

EMP. TREAS. 3.2 OZ FLOUNDER STUFFED WITH CRAB MEAT, FROZEN 1/10 LB

946089 HIGHLINER

5.3 OZ ENGLISH STYLE BATTERED HADDOCK

WEDGE, KOSHER; FROZEN 2/5 LB 427954

3.6 OZ WHOLE GRAIN BREADED POLLOCK, FROZEN

1/10 LB

WILD CAUGHT USA

986579 VIKING

3.6 OZ BREADED POTATO KRUNCH POLLOCK, FROZEN

1/10.35LB

WILD CAUGHT USA

76702

VIKING

3.6 OZ BREADED POLLOCK, RAW FILLET; FROZEN

1/10.35LB

WILD CAUGHT USA

951328

VIKING

4 OZ POLLOCK FLORENTINE, FROZEN

1/10 LB

WILD CAUGHT USA

951324

VIKING

4 OZ LEMON PEPPER POLLOCK, FROZEN

1/10 LB

951326

HIGHLINER

4 OZ POTATO CRUSTED POLLOCK, FROZEN

1/10 LB

267853

HARVEST

CRISPY RICE FLOUR WRAPPED SHRIMP, RAW

4/2.5 LB

56

TRIDENT

Value added seafood products are becoming increasingly important in satisfying the demands for safe, high-quality seafood throughout the world. While both capture fisheries and aquaculture have supplied fresh fish and shellfish to many markets, the exploration of value added opportunities in the marketplace present expansion possibilities for the seafood industry.

value added

benef its?

There are several advantages to value added processing, including creating safer products, maintaining high-quality characteristics, extending shelf life and enhancing economic return to the producer/ processor. There is often a synergy between improved safety and new product development that occurs which can improve the chance of success as long as quality is not sacrificed.

Value added concepts are not limited to processing and new packaging ideas. ‘Values’ attributes such as sustainability and eco-labeling have become important drivers for maintaining and developing new markets. There is also a new emphasis for health driven products which accommodate seafood products.

Finally, the development of new technologies and the growth of aquaculture continue to provide new market opportunities for a wide array of products. Value added processing will play an important role in meeting the demands of the consumer for safe, wholesome, high-quality seafood products.

57

value added

oven ready

ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED ORIGIN 348385

FPI

4.25 OZ COUNTRY BATTERED COD FILLET, FROZEN

1/10 LB

40543

FPI

4.75 OZ COUNTRY FRIED COD FILLET, FROZEN

2/5 LB

444321

EMP. TREAS. 20-30 CT PANKO BREADED SCALLOPS

39207

FPI

4/2.5 LB

5 OZ SOLE WITH SCALLOP & CRAB STUFFING,

TRANS FAT FREE; FROZEN 1/10 LB 872052 FPI

4-5 OZ PECAN CRUSTED TILAPIA FILLET,

TRANS FAT FREE; FROZEN 1/10 LB 864970 FPI

5-6 OZ TORTILLA CRUSTED TILAPIA FILLET WITH

LIME & CHIPOTLE, FROZEN 1/10 LB 979949 N. ATLANTIC 3.6 OZ BREADED WHITEFISH WEDGE, FROZEN

444323

ROMA

1/10 LB

deep fry

BREADED CALAMARI RINGS & TENTACLES, FROZEN

5/2 LB

903629 WORLD DOCK FRIED CLAM STRIPS, FROZEN

24/4 OZ

USA

903627 WORLD DOCK FRIED CLAM STRIPS, FROZEN

24/6 OZ

USA

903626 WORLD DOCK FRIED CLAM STRIPS, FROZEN 2/3 LB USA 347683

SEA WATCH CLAM STRIPS BREADED SUPER IQF, DOM, FROZEN, 2/5LB

40827

HIGHLINER

3 OZ WESTERN BATTERED COD FILLET, FROZEN

1/10 LB

40541

FPI

3.75 OZ COUNTRY STYLE COD FILLET, FROZEN

2/5 LB

60198

HIGHLINER

1 OZ CRISPY BREADED COD NUGGETS, FROZEN

1/10 LB

66552

HIGHLINER

2 OZ BATTERED COD WEDGE, FROZEN

2/5 LB

973628

HIGHLINER

MARYLAND STYLE CRAB CAKE, FROZEN

48/3 OZ

984654 HIGHLINER

2.3 OZ BREADED YELLOWTAIL FLOUNDER, FROZEN

1/10 LB

951296

HIGHLINER

5 OZ BREADED HADDOCK TAIL, FROZEN

1/10 LB

598849

EAST COAST LOBSTER MAC & CHEESE BITES, FROZEN

1/10 LB

588613

TRIDENT

USA

WILD CAUGHT USA

1 OZ WHOLE GRAIN BREADED ALASKAN POLLOCK

STICKS, FROZEN 1/10 LB WILD CAUGHT USA 444310

EMP. TREAS. 16-20 CT PANKO BREADED SHRIMP, BUTTERFLY

4/3 LB

444300 EMP. TREAS. 16-20 CT BREADED COCONUT SHRIMP, BUTTERFLY; FROZEN 4/3 LB 444292

EMP. TREAS. 16-20 CT BREADED SHRIMP WITH TAIL-ON,

BUTTERFLY; FROZEN 4/3 LB

58

value added

deep fry

ITEM# BRAND DESCRIPTION PACK/SIZE WILD/FARMED ORIGIN 444302

EMP. TREAS. 21-25 CT BREADED COCONUT SHRIMP,

BUTTERFLY; FROZEN 4/3 LB 444311

EMP. TREAS. 21-25 CT PANKO BREADED SHRIMP, BUTTERFLY; FROZEN 4/3 LB

605868 EMP. TREAS. 60-80 CT BREADED POPCORN SHRIMP, TAIL-OFF

4/2.5 LB

444330

EMP. TREAS. ORIENTAL BREADED IMITATION SHRIMP, FROZEN

12/7 OZ

362789

PUBHOUSE

4 OZ GOLDEN ALE BEER BATTERED COD FILLET, FROZEN 1/10 LB

374771

TRIDENT

4 OZ BREADED COD PORTIONS; RAW; SQUARE

367174

PUBHOUSE

4 OZ GOLDEN ALE BEER BATTERED HADDOCK FILLET,

WILD CAUGHT USA

1/10 LB

TRANS FAT FREE; FROZEN 1/10 LB WILD CAUGHT USA 366275

PUBHOUSE

8.5 OZ GOLDEN ALE BEER BATTERED HADDOCK FILLET,

TRANS FAT FREE; FROZEN 1/10 LB WILD CAUGHT USA 482760 TRIDENT

4 OZ BREADED POLLOCK FILLET, 10 GRAIN; FROZEN

422218

1-2 OZ TORTILLA CRUSTED POLLOCK PORTIONS,

TRIDENT

1/10 LB

TRANS FAT FREE; FROZEN 1/10 LB WILD CAUGHT USA 590524 ICELANDIC

11 OZ COUNTRY STYLE BREADED HADDOCK

FILLET, SKIN-ON; FROZEN 1/20 LB

232535

FPI

868083 ICELANDIC

pan fried

5.8 OZ COCONUT MANGO TILAPIA FILLET, FROZEN

27/5.8 OZ

grill or bbq

16-20 CT LIME & GARLIC SHRIMP SKEWERS

4/2.5 LB

FARM RAISED VIETNAM

59

1 PERFORMANCE BLVD. SPRINGFIELD, MA 01104

*Last updated May 2021