Seafood Catalog 2025 by Performance Foodservice

Buyer’s guide: Buyer’s guide:

BRANDS

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.

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.

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

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

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

Salmon, Spreads, Sticks Dips, &more

Domestic, Imported, Refreshed, Rings, Tubes & Tentacles

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

ask our expert Resource center

Cathy Schmidt

Category Manager

39 VALUE ADDED

Alligator, Clams, Calamari, Cod, Crab, Fish, Lox, Shrimp

SPECIAL

Smelts, Sushi, Escargot Caviar, Fish Bones

For over 24 years Cathy has been passionately engaged in the Seafood Business. In that time, she’s worked multiple positions in both retail and the food service industry - Cathy has spent the majority of her career directly managing fresh seafood programs. Having built relationships with a wide variety of suppliers, Cathy can help guide you in seafood decisions, market conditions and product solutions to meet any need. She is exited to bring her wealth of seafood knowledge to our team.

SHRIMP

COMPARISON CHART

what is it?

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

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 Penaeus and Litopenaeus 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.

headless, shell-on

ITEM# BRAND DESCRIPTION PACK/SIZE

BAY WINDS

MERIDIAN

BAY WINDS

PACKER

U-6 CT HEADLESS WHITE SHRIMP

U-7 CT HEADLESS WHITE SHRIMP

U-8 CT HEADLESS WHITE SHRIMP

U-10 CT HEADLESS WHITE SHRIMP

13-15 CT HEADLESS WHITE SHRIMP

U-15 CT HEADLESS WHITE SHRIMP

16-20 CT HEADLESS WHITE SHRIMP

21-25 CT HEADLESS WHITE SHRIMP

26-30 CT HEADLESS WHITE SHRIMP

U-10 CT HEADLESS WHITE SHRIMP

U-12 CT HEADLESS WHITE SHRIMP

U-15 CT HEADLESS WHITE SHRIMP

16-20 CT HEADLESS WHITE SHRIMP

2-4 CT HEADLESS TIGER SHRIMP

4-6 CT HEADLESS TIGER SHRIMP

APAC EMP. TREAS

6-8 CT HEADLESS TIGER SHRIMP

8-12 CT HEADLESS TIGER SHRIMP

13-15 CT HEADLESS TIGER SHRIMP

16-20 CT HEADLESS TIGER SHRIMP

10/5 LB 10/5 LB 1/5 LB 10/5 LB 1/5 LB 1/5 LB 6/4 LB 1/4 LB 10/5 LB 1/5 LB 4/5 LB 6/4 LB 6/4 LB 10/5 LB 6/4 LB 10/5 LB 1/5 LB 10/5 LB 1/5 LB 10/5 LB 1/5 LB 10/5 LB 1/5 LB 10/5 LB 4/5 LB 1/5 LB 6/4 LB 6/4 LB 6/4 LB 6/4 LB 6/4 LB 6/4 LB 6/4 LB 6/4 LB 6/4 LB

WILD CAUGHT

FARM RAISED

WILD CAUGHT

FARM RAISED

WILD CAUGHT

FARM RAISED

WILD CAUGHT

FARM RAISED

PERU/ECUADOR

SOUTH AMERICA

PERU/ECUADOR

INDIA/PERU

PERU/ECUADOR

MEXICO

INDIA/PERU

MEXICO

INDIA/PERU

MEXICO

INDIA, PERU

VIETNAM

INDONESIA

VIERNAM

FARM RAISED

INDIA

INDIA/PERU

INDIA

VIETNAM

INDIA

10-15 CT HEAD ON TAIL ON 14-18 CT HEAD ON TAIL ON 18-22

*GRAM COUNT MAY BE DIFFRENT IN DESCRIPTION LINK 10/4 LB 10/4 LB 10/4 LB

FARM RAISED

ECUADOR

VENEZUELA

raw, peeled & deveined: tail-on

ez peel

raw, peeled & deveined: tail-off

cooked, peeled & deveined

SCALLOPS

what is it?

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.

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 - also known as “pumpkins”) 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.

EM TREAS

PACKER

SCALLOP SEA U-8 DRY

SCALLOP SEA U-10 DRY

SCALLOP SEA U-12 DRY

SCALLOP SEA 10-20 DRY

SCALLOP SEA U-15 CT DRY

SCALLOP SEA 20-30 DRY

SCALLOP SEA 30-40 DRY

SCALLOP CHUNK DRY

SCALLOP BAY NANTUCKET 60-80 1/8 LB 1/8 LB 1/8 LB 1/8 LB 1/8 LB 1/8 LB 1/8 LB 1/8 LB 1/8 LB

WILD CAUGHT

*SEASONAL ITEM

TREAS EM TREAS

CHES BAY

BAJAGOLD

CHES BAY

SCALLOP 10-20 IQF

SCALLOP 30-40 IQF CHN

SCALLOP 60-80 IQF CHN

SCALLOP 10-20 DRY IQF USA

SCALLOP 20-30 DRY IQF USA

SCALLOP 20-30 IQF

SCALLOP 20-30 HALF SHELL FZ

SCALLOP BAY 80-120 DRY IQF

SCALLOP CHNK DOM IQF

frozen fresh

2/5 LB 2/5 LB 2/5 LB 2/5 LB 2/5 LB 2/5 LB 1/9 LB 2/5 LB 2/5 LB

WILD CAUGHT USA/CANADA FARM RAISED CHINA FARM RAISED CHINA

WILD CAUGHT USA

WILD CAUGHT JAPAN

WILD CAUGHT CANADA

WILD CAUGHT MEXICO

WILD CAUGHT USA USA USA USA USA USA USA USA USA USA USA

DOMESTIC DORYTEUTHIS PEALEII

Domestic Dorteuthis Paeleii (also known as USA Loligo) is considered the finest squid available. Superior flavors, very light and buttery. Clean texture and exceptional tenderness. Fully cleaned - wings removed. Customers will market as “Product of USA or Rhode Island Style or Point Judith Style” on their menus. Consistently out performs other calamari on taste and tenderness.

SQUID

PFG#

4-6” Squid Tubes & Tentacles; FZ USA

4-6” Squid Tubes; FZ USA

Squid Rings & Tentacles; FZ USA

PREMIUM DOMESTIC ILLEX SQUID

Processed from top quality 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 products of USA.

Squid Tentacles Only Clean; FZ USA (Special Order) PFG#

Squid Tubes & Tentacles; FZ USA

Squid Tubes; FZ USA

Squid Rings & Tentacles; FZ USA

Squid Rings; FZ USA

Squid Rings & Tentacles 5/8”; FZ USA

Squid Rings; FZ USA (Special Order)

Breaded Calamari Styles

Rhode Island Style:

Calamari is deep fried to a delicious crispiness, then tossed with garlicy butter and hot banana pepper rings!

Greek Style:

Is a plate of calamari served with a sprinkle of Greek oregano and lemon wedges.

Calamari Fritti (Italian Style): Is known for it’s light and tasty coating, which enhances the natural taste of the tender calamari using only flour, oil and a dash of salt.

Salt & Pepper Style:

Is just the classic Western version of deep fried squid seasoned just with salt and pepper.

IMPORTED LOLIGO SQUID

PFG#

Represents a great value with consistency quality. Delicate, smooth texture. Traditionally leaned calamari with fins on. When comparing to other brands of imported lologo Squid watch for products that are packed short weight, contain head meat and cartilage. (Product of China) 486363

Squid Rings Only; FZ

3-5” Squid Tubes; FZ

5/8” Squid Tubes; FZ

Squid Rings & Tentacles; FZ

5/8” Squid Tubes & Tentacles; FZ

IMPORTED ARGENTINIAN SQUID

Illex argentinus, commonly known as the Argentine Shortfin Squid from the South Western Atlantic Ocean. This squid is wider and thicker than Loligo Squid which gives a wider ring and greater plate coverage. Fully cleaned with wings removed. Great value-priced item that can often save the restaurant money without sacrificing

PFG#

Squid Tubes & Tentacles; FZ US

5-7” Squid Tubes; FZ AR

Squid Rings Only lmp; FZ AR

Squid Rings & Tentacles; FZ AR

DOMESTIC 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.

Squid Rings

(48 Hr. Notice)

Squid Tubes & Tentacles; USA (48 Hr. Notice)

Squid Rings & Tentacles; USA (48 Hr. Notice)

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

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

SALMON

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.

• FRAME REMOVED

• PIN BONE IN B TRIM

• TAIL REMOVED

• BELLY FIN REMOVED

• PIN BONE IN

assorted salmon

• TAIL REMOVED

• BELLY FIN REMOVED

• PIN BONE OUT

D TRIM

• BACK FAT/DORSAL PATCH REMOVED

• TAIL REMOVED

• BELLY FAT/ FIN REMOVED

• PIN BONE OUT

FRESH CATCH

FRESH CATCH PACKER

PACKER

EM TREAS

FRESH CATCH

2-3 LB FIL SKIN ON SALMON FZ CI

3-4 LB BONELESS SALMON FIL WITH SKIN-ON; D TRIM

4-5 LB BONELESS SALMON FIL WITH SKIN-ON, D TRIM

3-4 LB BONELESS SALMON FIL WITH SKIN-ON; D TRIM

3-4 LB BONELESS & SKINLESS SALMON FILLET

SALMON BITS & PIECES; FRESH

SALMON FIL SKN-ON 3-4 LB FZ CI

SALMON KETA PORTN 4 OZ B/S VP 8 OZ BONELESS SALMON KETA PORTN VP

SALMON FILLET 3-4 SKIN ON FO

SALMON FILLET 3-4 SKINLESS FO

SALMON FILLET 4-5 SKINON FO

SALMON FILLET 4-5 SKINLESS FO 1/22.05 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/22.05 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB

Preparation and Preservation

Smoked salmon begins with high-quality salmon fillets that are carefully cured using salt, sometimes combined with sugar or spices. This curing process draws out moisture and helps preserve the fish. After curing, the fillets are smoked—either over wood chips or in a controlled smokehouse—to infuse a rich, savory flavor. This traditional method not only enhances the taste but also extends the shelf life, making smoked salmon a timeless delicacy.

Varieties and Textures

There are two main styles of smoked salmon, each offering a unique experience. Coldsmoked salmon is cured and then smoked at low temperatures, resulting in a silky, delicate texture and a subtly smoky taste. It remains uncooked and is often sliced thin. In contrast, hot-smoked salmon is smoked at higher temperatures, which fully cooks the fish. This variety is firmer, flakier, and has a more robust flavor, appealing to those who prefer a heartier bite.

Flavor and Culinary Uses

Smoked salmon is known for its deep, smoky aroma, buttery texture, and balanced notes of salt and sweetness. Its versatility makes it a favorite in both traditional and modern dishes. From topping bagels with cream cheese to enriching pastas, salads, and appetizers, smoked salmon adds elegance and depth to any plate. It’s a popular choice for hors d’oeuvres, brunch spreads, and gourmet recipes that call for a bold yet refined seafood element.

smoked salmon smoked salmon

Smoked Products

BRAND

EM TREAS

WRLDDCK

DUCKTRAP

KENDALLB

DUCKTRAP

PACKER

DUCKTRAP

ACMEFISH

DESCRIPTION

SALMON CLD-SMKD PASTRAMI FZ USA

SALMON CLD-SMKD SLCD SKNLS USA

SALMON CLD-SMKD SKNLS FIL SLCD

TROUT FIL SMKD FZ

SALMON COLD-SMOKED SLICED SKINLESS FZ

SALMON NOVA LOX COLD SMKD FZ

SALMON SMKD GRAVLAX FZ

SALMON SOCKEYE SMKD PEPPER FZ

SALMON SOCKEYE RSTD

SALMON SOCKEYE RSTD PEPPERED FZ

SALMON SOCKEYE SMKD FZ

SALT COD IN WOODEN BOX

SMOKED TROUT FILLET FZ

SALMON SIDE SMOKED PASTRAMI STYLE SLCD IVP

SALMON SIDE SCOTTISH SMOKED SLCD IVP

SNACK LOX IN BOX AVOCADO TOAST SALMON CRACKER & AVACADO SPREAD

SNACK LOX IN BOX CREAM CHEESE SALMON & CRACKERS

Whitefish Dips

BRAND

ACMEFISH ACMEFISH

WHITEFISH SALAD HOT SMKD TFF KSHR

NORWEGIAN FARM SALMON COLD SMKD SLCD IVP

2/2-2.5 LB 6/8 OZ 2/2 AV 8/4 OZ 8/4 OZ 8/4 OZ 8/3.5 OZ 8/3.5 OZ 8/4 OZ 12/1 LB 6/8 OZ 2/3 LB 2/3 LB 8/4.25 OZ 8/3.25 OZ 1/5

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.

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.

LIVE LOBSTERS

*All Lobsters are wild caught

ITEM # 369105 336679 307008 312020 307043 307042 312026 312027 253133 307011 307095 312023 312024 626991 967120 899105 814233 307012 445573 245222

BRAND PACKER PACKER PACKER PACKER PACKER PACKER PACKER PACKER PACKER PACKER PACKER PACKER PACKER PACKER PACKER PACKER PACKER PACKER PACKER PACKER

DESCRIPTION

1 LB AV LIVE CHICKEN LOBSTER, FIRMSHELL

1 LB LIVE WHOLE CHICKEN LOBSTER,HARDSHELL

1.12 LB LIVE CHICKEN LOBSTER, NY, HARDSHELL

1.12 LB LIVE CHICKEN LOBSTER, NY, FIRMSHELL

1.25 LB LIVE LOBSTER, HARDSHELL

1.25 LB LIVE LOBSTER, FIRMSHELL

1-1.25 LB LIVE LOBSTER CULL

1.5 LB AV LIVE LOBSTER, HARDSHELL

1.5 LB LIVE LOBSTER, HARDSHELL

1.5LB LIVE LOBSTER, FIRMSHELL

1.75-2 LB LIVE LOBSTER, HARDSHELL

2 LB LIVE LOBSTER, HARDSHELL

2-2.5 LB LIVE LOBSTER, HARDSHELL

3 LB AV LIVE LOBSTER, HARDSHELL

2-3LB LIVE LOBSTER, HARDSHELL

3.5 LB LIVE LOBSTER, HARDSHELL

3-5 LB LIVE LOBSTER, HARDSHELL

409875 266768 409845 958311 1036128 1031564 345836 173178 890154 719864 409860 395962 549324 474911

EM TREAS

PACKER

BAY WINDS PACKER EAST CST EAST CST PACKER PACKER PACKER PACKER

BAY WINDS PACKER PACKER PACKER

PACK/SIZE

1/45# AV

1/30 AV

10/1.12 AV

30/1.25 AV

10/1.25 AV

30/1.25 AV 1/25 AV 10/1.5 AV 25/1.5 LB 10/1.5 AV 25/1.5 LB 1/30 LB 10/2 LB 1/25 LB 1/20 LB 5/2-3 AV 1/5 CT 1/3 CT

ORIGIN (ALL WILD CAUGHT)

USA OR CANADA

MAINE

COOKED LOBSTER MEAT

DRY LOBSTER MEAT, CLAW, KNUCKLE, FZ

DRY LOBSTER MEAT, CLAW, KNUCKLE, LEG, FZ

DRY LOBSTER MEAT, CLAW, TAIL, FZ

DRY LOBSTER MEAT, KNUCKLES, FZ

LOBSTER MEAT, LEG, FZ

LOBSTER MEAT, MINCED, FULLY COOKED, FZ

LOBSTER MEAT, TAIL ONLY, FZ

DRY LOBSTER MEAT TAIL, CLAW, KNUCKLE, FZ

DRY LOBSTER MEAT, TAIL, CLAW, KNUCKLE, FZ

LOBSTER MEAT BROKEN, CLAW, KNUCKLE, FZ

DRY LOBSTER MEAT BROKEN, FZ 6/2 LB 6/2 LB 6/2 LB 6/2 LB 6/2 LB 6/2 LB 12/2 LB 5/5 LB 8/5 LB 6/2 LB 6/2 LB 6/2

LOBSTER TAIL

ITEM # BRAND DESCRIPTION PACK/SIZE ORIGIN (ALL WILD CAUGHT)

4-5 OZ COLD WATER LOBSTER TAIL, FZ

5-6 OZ COLD WATER LOBSTER TAIL, FZ

6-7 OZ COLD WATER LOBSTER TAIL, FZ

8-10 OZ LOBSTER TAIL, FZ 10-12 OZ LOBSTER TAIL, FZ

FRESH LOBSTER MEAT (COOKED)

FRESH CATCH

LOBSTER MEAT, CLAW & KNUCKLE

LOBSTER MEAT, 30% TAIL, CLAW & KNUCKLE

LOBSTER MEAT CK CKD WILD 6/2 LB 3/4 LB 1/4 LB 3/4 LB 1/4 LB 6/2 LB

TREAS

USA OR CANADA

ASSORTED LOBSTER OFFERINGS

LOBSTER BODY, ATLANTIC, FZ

LOBSTER ROE, FZ

CLAW & ARM SCORED, FULLY COOKED 1/25 LB 12/1 LB 2/5 LB USA/CANADA USA CANADA

finfinfish

TYPES OF F ILLETS

WHOLE FILLET

The whole fillet is not common in the United States.

FILLET

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.

V-CUT

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.

J-CUT

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

assorted cod: scrod

assorted f lounder: yellowtail

assorted swordf ish

485965 PACKER FRESH SWORDFISH STEAK WITH SKIN-ON, 862300 ICY BAY FRESH CENTER CUT SWORDFISH LOIN, A+

362543 PACKER FRESH CENTER CUT SWORDFISH LOIN, SKIN-ON; A+

285556 PACKER 6 OZ FRESH BONELESS & SKINLESS SWORDFISH STEAK

285557 PACKER 8 OZ FRESH BONELESS & SKINLESS SWORDFISH STEAK

473055 BAY WINDS 6 OZ BONELESS SWORDFISH STEAKS WITH SKIN-ON, FZ; VP

473056 BAY WINDS 8 OZ BONELESS SWORDFISH STEAKS WITH SKIN-ON, FZ VP

532834 BAY WINDS 10 OZ BONELESS SWORDFISH STEAKS WITH SKIN-ON,FZ VP

assorted tuna: yellowf in & ahi

/ORIGIN

USA/S.AFRICA/AUSTRALIA

USA/ S.AFRICA/AUSTRALIA

USA/S.AFRICA/AUSTRALIA

USA/S.AFRICA/AUSTRALIA SPAIN

SPAIN SPAIN

assorted mahi mahi

assorted barramundi

various f inf ish varieties

1-2 LB REFRESH BONELESS & SKINLESS TURBOT FILLET

1-3 LB FRESH BNLS STEELHEAD TROUT FILL W/SKIN ON

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

5-7 OZ BONELESS & SKINLESS SWAI FILLET, FROZEN; IQF

5-7 OZ CATFISH FILLET, IQF

7-9 OZ BONELESS & SKINLESS CATFISH FILLET, FRESH

7-9 OZ BONELESS & SKINLESS SWAI FILLET, FROZEN; IQF

PACKER

PACKER PACKER

EM TREAS PRESTEVE

EM TREAS

PRSTVFDS

PACKER 10-12 OZ BONELESS ARCTIC CHAR FILLET W/ SKN-ON; FRSH

8 OZ FRESH BONELESS RAINBOW TROUT FIL, SKIN-ON; ALL NATURAL

BONELESS MONKFISH FILLET, FRESH

FRESH BLACK SEA BASS, WHOLE

FRESH BONELESS & SKINLESS HAKE FILLET

FRESH BONELESS HAKE FILLET

FRESH BONELESS SKIN-ON BRONZINI FILLET

FRESH BONELESS WAHOO FILLET WITH SKIN-ON

FRESH CORVINA SEA BASS FILLET, SKINLESS FRESH CORVINA SEA BASS FILLET, SKIN-ON

FRESH RED DRUM FISH FILLET WITH SKIN-ON

FRESH SKATE WING

GROUPER FIL 1-3 LB B/S VP FZ

PERCH LAKE MED B/F IQF

REDFISH FIL 4-6 OZ B/S CO VP FZ

TROUT RAINBOW FIL 5-7 OZ IQF CO

TROUT RAINBOW FIL 7-9 OZ B/F CO

TROUT STEELHEAD RED FIL 8-10 OZ

WALLEYE FIL 10-12 OZ SKIN ON WALLEYE FIL 6-8 OZ SKNLS IQF 1/10

1/10

1/10# AV 1/10LB 1/15

1/15 LB 1/10

1/15 LB 1/10 LB 1/10 LB 1/10LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/5 LB 1/10 LB 1/10LB 1/15 LB 1/11 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/11 LB 1/11 LB

assorted bass

assorted snapper: bream

assorted tilapia

portions PORTIONS

nutritional overview

CALORIES

Seafood is low in calories compared to meats like beef or chicken. Lean fish like cod or flounder have around 100 calories in a 3-ounce serving. Even fattier fish like salmon or mackerel have about 200 calories. Because it’s lower in calories but still high in protein, seafood is a smart choice if you’re trying to lose weight or stay at a healthy weight.

PROTEIN

Seafood is a great source of protein and has all the nutrients our bodies need. Just 3 ounces of cooked fish or shellfish gives about one-third of the protein we need each day. It’s also easier to digest than red meat or chicken because it has less tough tissue. That’s why fish flakes when cooked and is easy to eat. This makes seafood a good option for older adults or anyone who has trouble chewing or digesting food. FAT

Seafood is low in total fat and saturated fat. Experts recommend we eat less fat overall, especially saturated fat. Lean fish have much less fat than other protein foods. Most fish and shellfish have under 5% total fat. Even the fattier fish have fat levels similar to lean meats and less than things like ground beef or dark poultry meat. Fatty fish like mackerel, herring, and King salmon have about 15% fat. As a rule of thumb, fish with white or light-colored flesh (like cod and flounder) are low in fat, while darker fish (like salmon and mackerel) have more fat.

WILD CAUGHT USA/NORWAY FARM RAISED CANADA/CHILE/NW FARM RAISED CANADA

FARM RAISED NORWAY/CHILE/CAN

FARM RAISED CANADA

WILD CAUGHT USA

WILD CAUGHT USA/CHINA

FARM RAISED USA

PACKER

FRSHCTCH

PACKER

fresh portions

BASS SEA PORTION SKINLESS 6 OZ

BASS SEA PORTION SKIN-ON 8 OZ

BASS SEA PORTN 10 OZ B/S FZ CI

8 OZ FROZEN BONELESS & SKINLESS SALMON VP

8 OZ FZ BONELESS SOCKEYE SALMON W/ SKIN ON

4 OZ FROZEN YELLOWFIN TUNA SASHIMI, VP

6 OZ FROZEN YELLOWFIN TUNA SASHIMI, VP

8 OZ FROZEN YELLOWFIN TUNA SASHIMI, VP

BASS SEA PORTION SKINLESS 6 OZ

BASS SEA PORTION SKIN-ON 8 OZ

BASS SEA PORTN 10 OZ B/S FZ CI

BASS SEA PORTN 12 OZ B/S

BASS SEA PORTN 6 OZ B/S FZ CI

BASS SEA PORTN 6-8 OZ SKN-ON

BASS SEA PORTN 8 OZ B/S FZ CI

COD LOIN PORTN SKINLESS 9 OZ

COD LOIN PORTN 4 OZ SKNLS

COD LOIN PORTN 5 OZ SKNLS

COD LOIN PORTN 6 OZ SKNLS

COD PORTN 3 OZ B/S FAS AK

COD PORTN 8 OZ B/S DOM

COD PORTN 8 OZ B/S FZ USA MSC

GROUPER PORTN 6 OZ

GROUPER PORTN 6-8 OZ B/S

HALIBUT PORTN 5 OZ B/SKN-ON CA

HALIBUT PORTN 6 OZ

HALIBUT PORTN 6 OZ B/S FZ USA

HALIBUT PORTN B/S

MAHI MAHI FIL PORTN 2-4 OZ EC FZ B/S VP

SALMON CHNK 8 OZ NORWEGIAN B/S

SALMON PORTN 10 OZ B/S ATLANTIC

SALMON PORTN 10 OZ DP SKIN FZ

SALMON PORTN 4 OZ B/S IND VP FZ

SALMON PORTN 4 OZ SKNLS

SALMON PORTN 4 OZ STK C/C SKNLS

SALMON PORTN 5 OZ NORWEGIAN B/S

SALMON PORTN 6 OZ B/S FZ

SALMON PORTN 6 OZ B/S IND VP FZ

SALMON PORTN 6 OZ CC B/S

SALMON PORTN 6 OZ SKNLS FRSH

SALMON PORTN 6 OZ SKN-ON

SALMON PORTN 7 OZ

SALMON PORTN 7 OZ NORWEGIAN B/S

SALMON PORTN 7 OZ STK C/C SKNLS

SALMON PORTN 8 OZ B/S FZ

SALMON PORTN 8 OZ B/S IND VP FZ

SALMON PORTN 8 OZ CC B/S

SALMON PORTN 8 OZ NORWEGIAN

SALMON PORTN 8 OZ SKNLS

SALMON PORTN SKIN OFF FRSH

SWORDFISH STK PORTN B/S 10 OZ APPROX 16 PC

SWORDFISH STK PORTN B/S 8 OZ APPROX 20 PC

TUNA STK PORTN B/S 6 OZ 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/12 AV 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 AV 1/10 LB 1/10 LB 1/10 LB 1/10 LB 23/7 OZ 2/5 LB 1/10 LB 1/10 LB 1/10# AV 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 AV 1/10 LB 1/10 AV 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10# AV 1/10 LB 1/10 LB 1/10 LB 1/10 AV 1/10 AV 1/10 AV

WILD CAUGHT CHILE

FARM RAISED CHILE

FARM RAISED FAROE ISLAND

WILD CAUGHT INDONESIA

WILD CAUGHT FAROE ISLAND

WILD CAUGHT USA

WILD CAUGHT INDONESIA

WILD CAUGHT CHILE

WILD CAUGHT REFRESH

WILD CAUGHT CHILE

WILD CAUGHT USA

WILD CAUGHT ICELAND

WILD CAUGHT USA

WILD CAUGHT SKN/ON

WILD CAUGHT USA ALL NAT MSC

WILD CAUGHT PRODUCT OF USA

WILD CAUGHT PERU

FARM RAISED NORWAY FROZEN

FARM RAISED CHILE FROZEN

FARM RAISED NORWAY

FARM RAISED FAROE ISLAND

FARM RAISED CANADA FRESH

FARM RAISED FAR’

FARM RAISED NORWAY FROZEN

IND VP CHILE FARM RAISED

FARM RAISED FAROE ISLAND

FARM RAISED NORWAY FRESH

FARM RAISED CANADA FRESH

FARM RAISED NORWAY FRESH

FARM RAISED NORWAY FROZEN

FARM RAISED FAROE ISLAND

IND VP CHILE FARM RAISED

FARM RAISED FAROE ISLAND

FARM RAISED NORWAY

FARM RAISED CANADA

WILD CAUGHT USA

WILD CAUGHT CANADA

WILD CAUGHT USA/INDONESIA

benef its

on onlymyhealth.com

HEADFISH headf ish nutrition: 5 amazing health

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.

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.

PACKER

EMPACKER

PACKER

FRESH STRIPED BASS, WHOLE

539062 1/10 LB 1/6 LB 1/20 LB 1/10 AV 1/10 AV 1/22.05 LB 1/10 LB 1/10 AV 1/10 LB 1/25 LB 1/10-12 AV 1/12-14 AV 3/15 AV 2/15 AV 1/20 LB 1/40 LB 1/10 LB

PACKER

FRESH BLUEFISH, WHOLE

400-600 FRESH BRONZINI, HEAD-ON; WHOLE

600-800 FRESH BRONZINI, GUTTED & SCALED; WHOLE

400-600 FRESH BRONZINI, GUTTED & SCALED; WHOLE

600-800 FRESH BRONZINI, ROUND; WHOLE

2-4 LB FRESH FLOUNDER, WHOLE

2-4 LB FRESH FLUKE, WHOLE

1-3 LB FRESH GROUPER, WHOLE

FRESH HALIBUT, WHOLE

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

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

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

15# AV FRESH SALMON, HEAD-ON & GUTTED

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

550-750 G HEAD-ON, TILAPIA, GUTTED & SCALED, FZ

TILEFISH WHOLE

WILD CAUGHT

FARM RAISED

WILD CAUGHT

FARM RAISED

WILD CAUGHT

FARM RAISED

WILD CAUGHT

SHELLFISH

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 mollusc’s 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.

OCEAN CHOPPED 17:34 MEAT/JUICE RATIO

OCEAN CHOPPED, 20:31 MEAT/JUICE RATIO

SEA CHOPPED, HAND SHUCKED

JUICE, OCEAN, SHELF STABLE

JUICE. SHELF STABLE

CLAM OCEAN CHPD TFF

JUICE CLAM SEA TFF USA

JUICE CLAM OCEAN TFF USA

CAUGHT

SHUCKED, WHOLE BELLY, 7:11

SHUCKED, WHOLE BELLY, 6:2

STRIPS, TFF, 7:1 MEAT/JUICE RATIO

SLICED, TFF, 6:2 MEAT/JUICE RATIO

COUNTNECKS

LITTLE NECK COCKLE

LITTLENECK 100 CT

LITTLENECK 200 CT

LITTLENECK 100 CT

CLAM MEAT QUAHOG IN JUICE 1/1 GA 1/1 GA 1/1 GA 1/1 GA 1/1 GA 1/5 LB 1/10 LB 1/10 LB 1/200 CT 1/10

LITTLENECK 200 CT

MAHOGANY 100 CT MANILLA

QUAHOG, (CHOWDER CLAMS)

RAZOR

SOFT SHELL CLEANED (STEAMERS)

STEAMERS NOT CLEANED, (STEAMERS)

STEAMERS MAINE PERFECTLY PURGED LIVE (STEAMERS)

SOFT SHELL STEAMER, PERFECTLY PURGED (STEAMERS)

TOP NECK 100 CT

TOP NECK 200 CT

MUSSELS ROPE GROWN MUSSELS

SCUNGILLI NORTHERN CONCH, FULLY COOKED

CLAM QUAHOG IQF WILD

CLAM MEAT BABY W/JUICE FZ TFF

CAUGHT

RAISED

RAISED FARM RAISED WILD CAUGHT

WILD CAUGHT WILD CAUGHT WILD CAUGHT WILD CAUGHT WILD CAUGHT

CAUGHT

RAISED

CAUGHT

WILD CAUGHT

FARM RAISED

WILD FARMED

FARM RAISED

WILD CAUGHT

AN INSIDE LOOK AT

CLAMS

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 CLAMS

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 (Arctica 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 (Mercenaria mercenaria as pictured)

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

OYSTERS

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.

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.

782108 782109 611024 537398 211838 622633 421940 537181 470491 799660 470487 503981 652655 537422 652656 617030 799663 537174 799664 470488 389346 530236 652660 23919 534437 536065 652664 617028 470486 646920 470468

ACADIAN PEARL OYSTER IN SHELL

BEACH PLUM OYSTER IN SHELL DOMESTIC

BELON OYSTER

BLISH POINT OYSTER

BLUE POINT OYSTER

CHEBOOKTOOK OYSTER IN SHELL

CHEF CREEK OYSTER IN SHELL

CHINCOTEAGUE VA OYSTER

CONWAY IN SHELL CA OYSTER

COTUIT OYSTER IN SHELL

COPPS ISLAND OYSTER IN SHELL

DUXBURY OYSTER

EAST BEACH BLONDE LIVE OYSTER

EEL LAKE OYSTER

FIDDLERS COVE LIVE OYSTER

GLACIER POINT OYSTER

HENDERSON BAY OYSTER IN SHELL

HOLLYWOOD MARYLAND OYSTER

HOOD CANAL OYSTER IN SHELL

IRISH POINT DAISY BAY CA OYSTER

KATAMA BAY OYSTER

KUMAMOTO OYSTER IN SHELL

KUSSHI OYSTER IN SHELL

MALPEQUE OYSTER IN SHELL

MARION PORT OYSTER

MAYFLOWER OYSTER IN SHELL

MINTER SWEET OYSTER

MOON STONE OYSTER

ONSET OYSTER IN SHELL DOMESTIC

PATRIOT OYSTER IN SHELL

PEMAQUID OYSTER IN SHELL DOMESTIC

MPEMAQUID LARGE LIVE OYSTER

PICKERING PASS OYSTER

PINK MOON OYSTER

QUONNIE ROCK OYSTER IN SHELL

RASPBERRY POINT OYSTER (PRINCE EDWARD ISLE)

REAL BIG 5 + OYSTER IN SHELL

RIPTIDE OYSTER

SALT NUGGET OYSTER

SALTEN ROCK OYSTER IN SHELL DOMESTIC

SAVAGE HARBOR BLONDE OYSTER

SHIGOKU OYSTER IN SHELL

SHIP WRECK SELECT OYSTER IN SHELL

STANDISH SHORE OYSTER

STANDISH SHORE COCKTAIL OYSTER

STANDISH SHORE JUMBO OYSTER

STANDISH SHORE SELECT OYSTER

SUN HOLLOW LIVE OYSTER

THATCH ISLAND OYSTER

VILLAGE BAY CAN OYSTER

WELLFLEET OYSTER

WELLFLEET COCKTAIL OYSTER IN SHELL

WHITE CAP OYSTER IN SHELL

OYSTER ON HALF SHELL IQF

CT 1/100 CT 1/100 CT 1/100 CT 1/100 CT 6/20 CT 652695 536602 540329 782103 536601 797753 503982 537179 782104 536597 782105 782106 536595 536063 652659 654272 536593 537421 539722 894910 606844 799667 693308

*Oyster selection is subject to availability. Contact your sales rep for our latest selection!*

Crab

WHAT IS CRAB?

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 the Blue Crab caught along much of the Eastern seaboard and the Gulf of Mexico. Total commercial landings of all crab species in the U.S. 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.

FORMS OF CRAB

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.

CRAB IN A SHELL

PASTEURIZED CRAB

EM TREAS

PACKER

CRMSNBAY

AQUA STR

CRMSNBAY

PACKER

CKINOF CKINOF CKINOF CKINOF PANAPESC

CRABMEAT BLUE CLAW PSTRZD

CRABMEAT SPECIAL PSTRZD

CRABMEAT BACKFIN LUMP PSTRZD

CRABMEAT SUPER LUMP PSTRZD

CRABMEAT JUMBO LUMP PSTRZD

CRABMEAT COLOSSAL PSTRZD

CRABMEAT JONAH LEG BODY 60/40

CRABMEAT JONAH LEG BODY FZ

CRAB MEAT LUMP PSTRZD CAN

CRAB RED DP SEA USA FZ

CRABMEAT KING RED COMBO FZ

CRABMEAT RED JUMBO LUMP

CRABMEAT ROCK LEG IVP FZ

CRABMEAT BLUE CLAW

CRABMEAT BLUE CLAW CAN

CRABMEAT BLUE LUMP

CRABMEAT BLUE LUMP PSTRZD CAN

CRABMEAT ROCK COMBO 60/40 FZ

CRAB SOFT PANKO BRD CRNCHY FZ

CRAB SOFT SHELL COLOSSAL FZ

CRAB SOFT SHELL JUMBO FZ

CRAB SOFT SHELLPANKO PORTION FZ

CRAB SOFT SHELLTEMPURA FZ TH

CRAB SOFT SHELL WHALE IQF

CRAB SOFT WHALE IQF DOM

CRAB LIVE #1 MALE

CRAB SOFT SHELL JUMBO

CRAB SOFT SHELL PRIME

CRABSOFT SHELL WHALE

CRAB

OCTOPUS

WHAT ABOUT IT?

There are more than 300 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 DESCRIPTION

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, Morocco and Thailand are small, averaging 14- ounces; those from Philippines are larger, graded in size 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 charcoal fire, until slightly crisp.

BAY WINDS

BAY WINDS PACKER

OCTOPUS WHL 2-4 LB RAW FROZEN

OCTOPUS WHL 4-6 LB RAW FROZEN

OCTOPUS WHL 6-8 LB RAW FROZEN

OCTOPUS TENTACLES 3 PER TRAY FC

OCTOPUS TENTACLES 6 PER TRAY FC

OCTOPUS BABY 16-25 ROUND FROZEN

VALUE ADDED

ALLIGATOR BITES BRD FZ

APTZ CAULIFLOWER CRISPY BRD

APTZ CLAM STFD GRMT

APTZ CRAB BITE W/JALAPENO BRD

APTZ DIP BRANZINO SMKD FZ

APTZ FRIED GRN TOMATO BRD FZ

APTZ LOBSTER RISOTTO BITES FZ

APTZ PICKLE FRIES DIPT & DSTD

APTZ PRETZEL BITES CRAB FZ

APTZ SHRIMP 2 OZ STFD W/

CALAMARI R&T BRD SALT & PEPPER

CALAMARI R&T LIGHTLY DSTD GF FZ

CALAMARI RING BRD ITAL IQF

CALAMARI RINGS & TENTACLES BRD

CALAMARI RINGS BRD & SEASND FZ

CLAM 4OZ STFD GF FZ

CLAM ARCTIC SURF BRD

CLAM FRITTER .65 OZ FZ

CLAM STFD 9 PACK FZ

CLAM STRIP PREFRIED DOM FZ

CLAM STRIPS BRD SUPER DOM IQF

CLAM STRIPS HAND SHUCKED BRD FZ

CLAM STRIPS HAND SHUCKED FZ MSC

CLAM STRIPS PREFRIED BRD FZ

TREAS

CLAM STRIPS SUPREME HAND BRD FZ

COD 5-6 OZ POTATO CRUSTED FC FZ

COD FIL 2 OZ BB SHPYRD FZ

COD FIL 3 OZ BB SHPYRD FZ

COD FIL 3.75 OZ CNTRY FRY FZ

COD FIL 3-4 OZ BTTRD FZ

COD FIL 4 OZ BB GLDN ALE DOM

COD FIL 4 OZ BB SHPYRD FZ

COD FIL 4.75 OZ CNTRY FRY FZ

COD FIL SLTD CHINA WILD

COD NUGGET 1 OZ BRD FZ

COD PORTN 4 OZ BRD SQ IQF

COD PORTN 4-5.5 OZ SEADOG BTTRD

CONCH FRITTER PREM FZ

TREAS

CRAB CAKE .75 OZ MINI FZ

CRAB CAKE 3 OZ FZ

CRAB CAKE 3.25 OZ SIGNATURE FZ

CRAB CAKE TAVERN FZ

CRAB DEVILED 3OZ DLX FZ

EM TREAS

HNDYCRAB

SEA BEST

CRAB MEAT STUFFING MIX FZ

CRAB SOFT PANKO BRD CRNCHY FZ

CRAB STFD 3OZ FZ

4/3

36/5 OZ 1/10 LB 2/4 LB 12/7 OZ 6/2 LB 1/200 CT 5/2 LB 1/4 LB 4/3 LB 20/7 OZ 6/2 LB 6/2 LB 6/2 LB 4/2.5 LB 12/16 OZ 4/2.5 LB 1/10 LB 12/20 OZ 1/6 LB 2/5 LB 24/6 OZ 24/4 OZ 2/3 LB 24/4 OZ 10/1 LB 1/10 LB 1/10 LB 1/10 LB 2/5 LB 12/2.5 LB 1/10 LB 1/10 LB 2/5 LB 12/32 OZ 1/10 LB 1/10 LB 1/10 LB 4/3.5 LB 100/.75 OZ 12/3 OZ 12/3.25OZ 24/3 OZ 1/24 CT 4/3.5 LB 36/3.5 OZ 12/4 CT

TREAS

TAMPABAY SCLKITPR SCLKITPR AQUA STR

AQUA STR ACME BRN

ACME BRN FPI

FPI

MARESSTA

HGH LNR

UPPRCRST

HFS

FISH CAKE 2 OZ FC FZ TFF

HADDOCK BREWER CH 8.5OZ FZ MSC

HADDOCK FIL 11 OZ BB YUENGLING

HADDOCK FIL 6 OZ BB SHPYRD FZ

HADDOCK FIL 8.5 OZ BB FZ DOM

HADDOCK TAIL 5 OZ BRD FZ MSC

HADDOCK WEDGE 5.3OZ RAW FZ MSC

KELP PUREE FZ

POLLOCK AK STICK 1 OZ BRD FZ

POLLOCK BRD 3.6OZ WHL GRAIN MSC

POLLOCK FIL 2-3 OZ BB IPA FZ AK

POLLOCK FIL BRD 4 OZ 10 GRAIN

POLLOCK FIL SLTD CHINA WILD

POLLOCK POTATO CRUST 4 OZ FC FZ

ROCKFISH 1-2 OZ BTTRD FZ

SALMON BURGER FZ

SALMON PATTY 3.2 OZ AK FZ

SALMON PORTN 4 OZ GRLLD FZ AK

SCALLOP 10-20 MEDALLION BRD FZ

SCALLOP 26-30 CT BRD FZ

SCALLOP 70-90 PATAGONIAN BRD FZ

SCALLOP MEDALLION BACON WRAPPED

SCALLOP STFD SHELL 4 OZ GRMT FZ

SHRIMP & GRITS BITE .65 OZ FZ

SHRIMP 13-15 BRD PANKO FZ

SHRIMP 13-15 TEMPURA BTTRD IQF

SHRIMP 16-20 BRD TEMPURA FZ

SHRIMP 16-20 CRISPY WRAP FZ

SHRIMP 21-25 RND NO TAIL BRD

SHRIMP 28-34 SKEWER SUGAR CANE

SHRIMP 31-35 BB SHPYRD FZ

SHRIMP 31-35 BTTRD CRISPY T/OFF

SHRIMP 40-60 TNDR DIP & DSTD FZ

SHRIMP 8-12 B/F BRD COCONUT FZ

SHRIMP BRD 16-18 JALAPENO FZ

SHRIMP BRD 16-20 B/F COCONUT US

SHRIMP BRD 16-20 B/F HAND USA

SHRIMP BRD 16-20 HS P&D ID FZ

SHRIMP BRD 21+ IMIT PANKO T/OFF

SHRIMP BRD 21-25 B/F COCONUT US

SHRIMP BRD 60-80 T/OFF POPCORN

SHRIMP BRD B/F COCONUT 8-12CT

SHRIMP BURGER 4.4 OZ PREM FZ

SHRIMP SLIDER 1.75OZ FZ

SHRIMP WHI 16-20 COCONUT BRD FZ

SHRIMP WHI 31/40 B/F BRD FZ

SNACK LOX IN A BOX CREAM CHEESE

SNACK LOX IN BOX AVOCADO TOAST

SOLE STFD W/SCALLOP & CRAB 5 OZ

TILAPIA FIL 5-6 OZ PECAN CRUST

TILAPIA FIL 5-6 OZ TORTILLA

TUNA NDUJA SPICY

TUNA SALAMI SLCD

TUNA SALAMI SPICY SLCD

WHITING BLUE FIL 4 OZ B/S FZ

WHITING BLUE FIL POTATO CRUSTED

WHITING PORTN 4.7 OZ HMS BRD FZ

1/10 LB 1/20 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 2/5 LB 10/1 LB 1/10 LB 4/4.5 LB 2/5 LB 1/10 LB 4/5 LB 1/10 LB 1/10 LB 16/5 OZ 1/10 LB 40/4 OZ 5/2 LB 4/2.5 LB 5/2 LB 4/25 CT 3/12 CT 1/10 LB 1/100 CT 6/2.13LB 4/2.5 LB 4/2.5 LB 4/3 LB 1/10 LB 1/10 LB 4/2.5 LB 4/3 LB 4/3 LB 4/2 LB 4/3 LB 4/3 LB 4/3 LB 12/7 OZ 4/3 LB 4/2.5 LB 4/3 LB 40/4.4 OZ 4/2.65 LB 4/2.5 LB 4/12 OZ

8/3.25OZ 8/4.25OZ 1/10 LB 1/10 LB 1/10 LB 15/40 GM 15/40 GM 15/40 GM 1/10 LB 1/10 LB 2/5 LB

Specialty Specialty

AN EXCERPT FROM todays culinary seascape

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. 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 percentage 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 chefs have a prominent voice when discussing how we want to build it.

MOJI SUS

SPECIALTY PRODUCTS

CRAWFISH WHL 16-25 FZ

ESCARGOT IN SHELL

FISH BONES FZ

SMELT FRSH

SMELT FZ

TUB FISH 10 LB W/LID

TUB FISH 25 LB W/LID

CAVIAR CAPELIN ORANGE MASAGO FZ

SALMON CAVIAR ROE

CAVIAR TOBIKO RED ICL FZ

CAVIAR TOBIKO BLK 1.1 LB FZ

SEAWEED SALAD FZ

SALAD SEAWEED SEASND WAKAME FZ

SEAFOOD MIX PREM SQUID SCALLOP SHRIMP

MUSSLES SQUID BA

SUSHI ITEMS

SUSHI CREAM CHEESE CA ROLL FZ

SUSHI CRAB ROLL SPICY FZ

SUSHI CALIF ROLL FZ

SUSHI CALIFORNIA CRAB ROLL FZ

SUSHI CRAB ROLL FZ