Seafood Product Awareness Aug2010

18531 South Broadwick Street, Rancho Dominguez, CA 90220
1‐800‐969‐8862
www.santamonicaseafood.com
SEAFOOD AWARENESS

SUSTAINABILITY COLOR CHART
BLUE Santa Monica Approved
GREEN Best Choices
YELLOW Good Alternatives
RED Avoid
GREY Undetermined

Baccala
ORIGIN: Canada
WILD/FARMED: Wild
METHOD OF CATCH: Dragged
FORM/SIZE SPEC. 50 lb case 2-4 lb sides
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICS
Baccala is Italian for dried cod, know in English as Clipfish. Most dishes
require the fish to be soaked numerous times to remove excess salt.
PRODUCT SOLD AS
BAC100 2-4 lb Fillet, cs50
1-800-969-8862

Barramundi
ORIGIN: Farmed –Indonesia, Wild – Aust.
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 1-1.5 lb filelts
SEASON: Year round
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES Special order Wild
SUSTAINABLE
CHARACTERISTICS
The word barramundice was first used by the aborigines of Queensland
for river fish with large scales. The pinky-white flesh has a light to firm
texture medium oil content and a mild , sweet flavor. When cooked flesh
is white with large flakes. Wild Barramundi has often been compared to
Chilean seabass due to the oil content and buttery taste of the fillets.
Skin is good served crispy, holds up to most cooking methods, including
sashimi. Alternatives could include other basses or perch.
PRODUCT SOLD AS
BAR123 Fillets skin on
1-800-969-8862

Bass, Baquetta
ORIGIN: Sea of Cortez Mexico
WILD/FARMED: Wild
METHOD OF CATCH: Long line
FORM/SIZE SPEC. Gutted, Fillet / 8-25 lb
SEASON: Year round, weather permitting
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Baquetta bass is available year round and can run tight early October
when boats are fishing for spiny lobsters. Early Spring can also run tight
when boats are fishing for mahi. Baquetta has a mild, sweeter but
distinct flavor. The raw meat is white and lean. Cooked the white meat
has a very firm texture and heavy flake and remains moist. Baquetta is
very versatile and forgiving if over cooked. Good alternatives are
bluenose, white sea bass , NZ grouper or barramundi.
PRODUCT SOLD AS
BAS110 Whole 8 lb up
BAS113 Fillet skin off 2.5-5 lb
BAS113A Fillet Skin on 2.5-5 lb
1-800-969-8862

Bass, Black
ORIGIN: Atlantic Coast
WILD/FARMED: Wild
METHOD OF CATCH: Hook and line
FORM/SIZE SPEC. Whole 1-2 lbs, fillet
SEASON: Peak Season May-September
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
A highly prized fish found along the Atlantic coast of the United States.
The black bass has an unusual life cycle; most individuals are
hermaphroditic, reproducing both as female and a male at some time in
their lives. Once in great abundance the fishery is now being controlled
through a coast-wide management plan using a quota system. Fillets are
iridescent white and cook up snow white. The meat is tender yet firm
and mild flavored. One of the best small fish to grill, bake or broil. Often
used in Asian cooking. Alternatives to black bass could be loup de mer ,
farm striped bass or pink snappers.
PRODUCT SOLD AS
BAS190 Whole 1-2 lbs
BAS192 Fillet skin, 7-10 oz
BAS193 Fillet skin off, 6-9 oz
1-800-969-8862

Bass, Bluenose
ORIGIN: New Zealand
WILD/FARMED: Wild
METHOD OF CATCH: Long Line
FORM/SIZE SPEC. Head off, gutted, bx5 3-5 fillets bx 5-
8 fillets
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Available year round. Bluenose has a succulent, moist flavor, similar to
grouper. Its flavor is more pronounced than other sea bass and can
have a hint of sweetness. The meat is lean. Fillets are shiny white in the
raw state and turns opaque when cooked. Compare to barramundi, local
bass, baquetta.
PRODUCT SOLD AS
BLU110 Head off , gutted 3 lb up
BLU112 Fillet skin off 1.5-2 lb
BLU118 Fillet skin on 1.5-2 lb
BLU114 Fillet skin off PBO1-800-969-8862

Bass, Chilean
ORIGIN: Chile
WILD/FARMED: Wild
METHOD OF CATCH:
FORM/SIZE SPEC. H&G 30-40 lb up, bx5 1 fillets bx 1/2
fillets
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Patagonian Toothfish or more commonly known as Chilean Sea Bass a
large, vaguely cod-shaped fish found in cold, deep waters of the
Southern Hemisphere. The reasons for its popularity are clear, the fish
is rich, moist due to its high fat content, with a buttery flavor that just
melts in your mouth. The fillets are shiny and white and cook up white
and flaky with a firm texture. The high fat content makes it very hard to
over cook. Alternatives would be Black Cod or Escolar .
PRODUCT SOLD AS
BAS122 H&G 30-40 lbs
BAS123 Fillet skin off
BAS123P Fillet skin off PBO
BAS123S Fillet skin on
1-800-969-8862

Bass, Local
ORIGIN: Mexico, South America, California
WILD/FARMED: Wild
FORM/SIZE SPEC. Whole 8 lb up, bx5 1-2 fillets bx 2-4
fillets
SEASON: Year round / CA May-Sept
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
White Sea Bass is mild and slightly sweet. It has a firm texture, flaky
and moist. Season is year round but more affordable in the summer
months when caught off the coast of CA. Other times of the year product
comes from Mexico or South America. Summer season brings more
economical pricing. A good suggestion for summer menus and specials.
Alternatives would be bluenose, barramundi or baquetta.
PRODUCT SOLD AS
BAS167 Fillet skin off
BAS167S Fillet skin on
1-800-969-8862

Bass, Striped, Farm Raised
ORIGIN: S. Carolina, Colorado, Texas
WILD/FARMED: Farmed
FORM/SIZE SPEC. Whole, fillet, pocket cut, butterfly
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Farm striped bass is a cross of the anadromous wild striper and the
white bass. Wild striped bass stocks nearly collapsed resulting in the
birth of this species. The farm (hybrid) striped bass offers a greater yield
than its wild parents. It is a mild fish with a delicate, slightly sweet flavor
. Raw meat is translucent white with a pinkish cast, it turns opaque white
when cooked. Moderately firm but flaky and the oil content keeps it
moist during cooking. The unique broken-line pattern of dark stripes
along either side distinguishes the farm from wild striped bass.
Alternative suggestions: pink snappers, loup de mer or wild striped bass.
PRODUCT SOLD AS
BAS174, BAS102, BAS107 Whole 1.5-2, 2-2.5, 2.5-3 lb
BAS176P, BAS102P, BAS108P Skin On 4.8-6.4, 7-7.4,9.4-11.2, oz
BAS178P, BAS104P, BAS109P Skin Off 4.2-5.8, 5.9-7.4, 7.4-8.8 oz
BAS174B, BAS174F, BAS174C Butterfly, SMS cut, pocket cut1-800-969-8862

Bass, Striped, Wild
ORIGIN: Virginia
WILD/FARMED: Wild
FORM/SIZE SPEC. Whole, fillet skin on, skin off
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Wild striped bass is a managed fishery . Coastal states from
Massachusetts to North Carolina -- with the exception of Connecticut,
New Jersey and Pennsylvania, which prohibit commercial fishing for
stripers -- are allocated quotas for the number of bass that can be
harvested. Wild strippers are larger than their farmed counterparts you
can taste its story in its succulent flesh: it takes on the sweetness of the
fresh river waters, salinity from the ocean and meatiness from muscling
its way down the Eastern coastline. The fillets are firm but velvety and
flakes in large slabs. Alternatives could be baquetta bass, farm striped
bass, or grouper.
PRODUCT SOLD AS
BAS186 Fillet skin on
BAS185 Fillet skin off1-800-969-8862

Bass, Suzuki (Mulloway)
ORIGIN: Australia
WILD/FARMED: Farmed
FORM/SIZE SPEC. H&G, fillet skin on, skin off
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Suzuki has a rich, sweet clean flavor with a firm, flaky texture. It is highly
prized by Japanese Sashimi chefs. Fat content is 17-20 % during the
summer and 15-18% during the winter. Feed is comprised of all natural,
biodynamic ingredients, is GMO free and has no land animal products.
Alternatives could be hirmasa, hamachi, kanpachi, or other bass types.
PRODUCT SOLD AS
SUZ101 H&G 4-6 lb
SUZ103 Fillet skin on
SUZ104 Fillet skin off
1-800-969-8862

Catfish Fillet
ORIGIN: Mississippi
WILD/FARMED: Farmed
FORM/SIZE SPEC. Fillet skin off 7/9 oz 10 lb bag
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
The channel cat fish is possibly the fastest growing catfish species in the
world. Because it is a grain-fed, farmed fish, catfish has a consistently
sweet, mild flavor. The moist, dense meat is firm and has less flake than
the typical whitefish. Fresh catfish meat is white to off-white, sometimes
pinkish with noticeable translucency and iridescence. Cooked meat is
opaque and white. Don’t expect catfish to have the oceany scent of
marine fish; uncooked catfish smells almost like raw chicken. With a
fairly mild flavor and unusual texture, catfish is as versatile as chicken.
Alternatives to catfish could be bass, rockfish or tilapia.
PRODUCT SOLD AS
CAT105 Fillet skin off 7/9 oz
1-800-969-8862

Caviar
ORIGIN:
WILD/FARMED: Farmed
FORM/SIZE SPEC. 1 oz jars
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
PRODUCT SOLD AS
CAV155 1 oz
CAV154 1 oz
CAV101 1 oz
1-800-969-8862

Caviar, White Sturgeon
ORIGIN: U.S.A.
WILD/FARMED: Farmed
FORM/SIZE SPEC. Petrovich 1 oz,
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
A farm raised white sturgeon (Asispenser Transmontanous). This
sturgeon is endemic to the West coast of Northern California. Roe is
very similar to the Russian Osetra, color varies from light gold to dark
grey. It has a nutty flavor.
PRODUCT SOLD AS
CAV101 1oz
1-800-969-8862

Caviar, Osetra
ORIGIN: Siberian
WILD/FARMED: Farmed
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
This famous sturgeon (Acipenser Gueldenstedti) is from the Caspian
Sea, now farmed in several countries. The roe is large and has an
exquisite taste of the most desired imported caviar roe.
PRODUCT SOLD AS
CAV173 1oz
1-800-969-8862

Caviar, Osetra
ORIGIN: Russia
WILD/FARMED: Farmed
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
The general Russian name for Sturgeon, and in particular for the mid-
size variety native to the Caspian region. Osetra caviar is medium in
size, golden to nearly black in color and full of flavor. Generally
speaking, it offers the highest quality for the price.
PRODUCT SOLD AS
CAV154 1oz
1-800-969-8862

Caviar, Ossetra, Black River
ORIGIN: Uruguay
WILD/FARMED: Farmed
FORM/SIZE SPEC. Large grain Malossol, 100 grams
SEASON: Year round
INVENTORY/SPECIAL ORDER Special Order
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES 2-3 day lead time
SUSTAINABLE
CHARACTERISTICS
The first and only sturgeon farm in the southern hemisphere. Black river
ossetra Malossol caviar is among the finest caviar in the world. It is
produced from farm raised Siberian sturgeon, originally imported from
Russia in 1995. The fish are fed an all-natural, organic feed. The
malossol, or “little salt” method is used to enhance the suberb flavor.
The caviar is large grain and has a fresh, clean, nutty taste and creamy
texture. The color ranges from light brown to jet black.
PRODUCT SOLD AS
CAV182 100 grams
1-800-969-8862

Caviar, Paddlefish
ORIGIN: Mississippi River
WILD/FARMED: Farmed
FORM/SIZE SPEC. Siberian 1 oz
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
American caviar or Paddlefish are cousins to sturgeons and yield a roe
ranging in color from pale through dark steel-grey and golden brown. It
is similar to Russian Sevruga in egg size and taste. It starts off with a
mild flavor ending with a smooth, silky, rich finish. Paddlefish caviar is
fished with the greatest of care in the cold northern waters of the
Missouri and Yellowstone rivers. Because of the quick period in which
this American sturgeon matures, it is a great alternative for
environmentally concerned consumers to enjoy a truly great caviar.
PRODUCT SOLD AS
CAV155 1oz
CAV156 4 oz
1-800-969-8862

Charr
ORIGIN: Iceland
WILD/FARMED: Farm
FORM/SIZE SPEC. Whole 2-6 lb, fillets skin on, skin off
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
A member of the trout and salmon family, physically resembles the
salmon. Char is also anadromous like salmon, but instead of dying they
can live for 25 years. The Inuit of Canada have enjoyed char for
hundreds of years; they freeze the fish and eat like popsicles. Char has
a distinctive flavor, somewhere between salmon and trout, milder than
salmon and lighter in color. Fillets range from deep red to pale pink. A
high fat content keeps it moist. The skin becomes thick and leathery
after cooking, so it’s best to remove it before serving. The high oil
content makes it a good fish for smoking. Offer salmon or trout as
alternatives if char is not available.
PRODUCT SOLD AS
CHA115 Whole 3-5 lbs
CHA116 Fillet, skin off PBO
CHA117 Fillet, skin on PBO1-800-969-8862

Clams
ORIGIN:
Florida, New Zealand, NY, WA, CA,
Mexico
WILD/FARMED: Farm
FORM/SIZE SPEC. 5 lb bag
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
PRODUCT SOLD AS
CLA110 6/7 ct Little Neck CLA165 12 ct Little Neck
CLA131 18 ct NZ Cockle CLA140 18-24 ct Manila
CLA157 20-25 ct Pasta Neck
1-800-969-8862

Clams, Cockles
ORIGIN: New Zealand
WILD/FARMED: Farm
FORM/SIZE SPEC. 18 ct per lb/5 lb bag
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
New Zealand cockles are member of the Veneridae family. Native to
New Zealand, small ones come from the North Islands and the larger
ones from the South Islands (commonly refered to as Westhaven) They
are harvested by hand. While it is not done in New Zealand, they benefit
from an opportunity to purge themselves of sand before being eaten.
Set them in clear water for this purpose. They have plump, round shells
with fine ridges that run in two directions. The shells are usually purple
on the inside. The meat has a delicate cream flesh with a low oil
content. The meat is small in proportion to the shell weight. Cockle are
at their best quality between March and November. Cockles make a
good summer replacement for our manila clams, which tend to get very
weak in the warmer months.
PRODUCT SOLD AS
CLA131 Lb/5 lb bag
1-800-969-8862

Clams, Littleneck
ORIGIN: Florida,NY
WILD/FARMED: Farm
FORM/SIZE SPEC. 6-7 ct per lb/5 lb bag
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Hard-shell clams, native to North America. Often used for steamed
clams or clams on the half shell. Hard-shell clams are at their peak
quality September – June. The meat is creamy in color and has a sweet
flavor. Clams are sold live and prefer colder temperatures. Clam shelf
life is more temper mental in summer months due to warmer
temperatures. Suggest frozen clams or cockles.
PRODUCT SOLD AS
CLA110 Lb/5 lb bag
1-800-969-8862

Clams, Littleneck
ORIGIN: Florida, NY
WILD/FARMED: Farm
FORM/SIZE SPEC. 12 ct per lb/5 lb bag
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Hard-shell clams, native to North America. Often used for steamed
clams or clams on the half shell. Hard-shell clams are at their peak
quality September – June. The meat is creamy in color and has a sweet
flavor. 12 ct Littleneck clams have a slightly better meat to shell ratio
than their larger counterparts. Clams are sold live. Suggest frozen
clams or cockles when littleneck clams become weak in the summer
months.
PRODUCT SOLD AS
CLA165 Lb/5 lb bag
1-800-969-8862

Clams, Manila
ORIGIN: WA, Canada, CA, Mexico
WILD/FARMED: Farm
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Introduced to the US from Japan in the early 1099’s. Most manila clams
are farmed on cultured beds in WA state and BC. Appeared first on the
west coast by accident traveling over unnoticed in a box of oyster seed.
Also known as the Japanese Littleneck. The manila clam is very sweet
and tender meat, orange in color. The shell is elliptical with varied
coloration. Used often for pasta dishes, softer shells allow for easier
opening of clams giving higher yield and better plate coverage. Clams
are sold live , prime season is September - June. Suggest frozen clams
or cockles when Manila clams become weak in the summer months.
PRODUCT SOLD AS
CLA140 Lb/5 lb bag
1-800-969-8862

Clams, Pasta Littleneck
ORIGIN: Florida
WILD/FARMED: Farm
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Pasta Neck clams are a good alternative to manila clams. A better
valued clam offering a better meat to shell ratio and more clams per
pound. Often used in pasta dishes and cioppinos. Suggest frozen clams
or cockles during the summer months when clams are weaker due to
higher temperatures.
PRODUCT SOLD AS
CLA157 Lb/5 lb bag
1-800-969-8862

Cod, Black, Sablefish, Butterfish
ORIGIN: Alaska
WILD/FARMED: Wild
METHOD OF CATCH: Long line, trawl
FORM/SIZE SPEC. Head off, gutted, fillet / 3-4 lb
SEASON: Year round
FRESH/FROZEN Fresh/Frozen – sold as refreshed
SUSTAINABLE
CHARACTERISTICS
Sablefish, known because of its black almost furry skin is commonly
called black cod. It also is known as butterfish for its melt-in-your-mouth
oil-rich meat. The high oil content makes it an excellent choice for
smoking. The larger fish are highly prized in the Asian market often sold
frozen h&G and considered higher quality than small fish due to higher
fat contents. The flavor is rich though fairly mild. Texture is soft and
velvety. The flesh has large flakes and is an excellent source of omega-
3 fatty acids. Fillets can be pin boned using a V cut, yield is
considerably lower as PBO Comparable fish would be escolar (firmer
meat) or Chilean Seabass.
PRODUCT SOLD AS
COD150 Head off, gutted 3-4 lbs
COD153 Fillet skin off
COD154 Fillet skin on
COD153P Fillet skin off PBO
COD154P Fillet skin on PBO
1-800-969-8862

Cod, Salted
ORIGIN: Canada
WILD/FARMED: Wild
METHOD OF CATCH: Dragged
FORM/SIZE SPEC. Case 12/1 lb boxes
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Salt cod has been produced for over 500 years. It is cod preserved by
salting, drying or both. It forms a traditional ingredient of the cuisine of
many countries around the Atlantic. Traditionally it was dried outdoors by
the wind and sun, but today it is usually dried indoors with the aid of
electric heaters. The drying of food is the world’s oldest know
preservation method and dried fish has a storage life of several years.
Drying preserves many nutrients and is said to make the codfish tastier.
PRODUCT SOLD AS
COD170 1 lb boxes
1-800-969-8862

Crab Meat, Dungeness
ORIGIN: Oregon
WILD/FARMED: Wild
METHOD OF CATCH: Pots
FORM/SIZE SPEC. 60 % body 40% leg, 5 lb can
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Dungeness crab meat is a 60% blend of body meat and a 40% blend of
leg meat. The flavor of Dungeness crab meat is rich, sweet, flavorful
and semi-nutty. Some compared the crab’s meat to that of a Maine
lobster, but more tender. Leg meat is slightly firmer than body meat.
The cooked meat is opaque white. Excellent for crab cakes, salads ,
cocktails and stuffing. Alternatives to Dungeness could be king crab
meat, snow crab meat, or blue crab meat or lobster.
PRODUCT SOLD AS
CRA117 5 lb can 30 lb case
1-800-969-8862

Crab Meat, Dungeness
ORIGIN: Oregon
WILD/FARMED: Wild
METHOD OF CATCH: Pots
FORM/SIZE SPEC. 60 % body 40% leg, 1 lb can
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Dungeness crab meat is a 60% blend of body meat and a 40% blend of
leg meat. The flavor of Dungeness crab meat is rich, sweet, flavorful
and semi-nutty. Some compared the crab’s meat to that of a Maine
lobster, but more tender. Leg meat is slightly firmer than body meat.
The cooked meat is opaque white. Excellent for crab cakes, salads ,
cocktails and stuffing. Alternatives to Dungeness could be king crab
meat, snow crab meat, or blue crab meat or lobster.
PRODUCT SOLD AS
CRA110 1 lb can
1-800-969-8862

Crab Meat, Pasteurized,
Nantucket Light
ORIGIN: Indonesia
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SIZE SPEC. Jumbo, 1 lb can 12 lb case
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Hand Picked, the crab is steamed cooked, graded and then sealed for
pasteurization. Flavor of the crab meat is sweet with a hint of salinity.
Crab meat should be creamy white. Use other brand of pasteurized crab
meat as a substitute or suggest a frozen crab meat such as snow or rock
as an alternative.
PRODUCT SOLD AS
1-800-969-8862

Pacific Cove
ORIGIN: Thailand
WILD/FARMED: Wild
FORM/SIZE SPEC. Claw, 1 lb can 12 lb case
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Pasteurized “Blue Swimming Crab”. Delicious darker meat from the
claws and legs layered with large whole pieces of leg meat on the top
and the bottom. Flavor of the crab meat is sweet with a hint of salinity.
Use other brand of claw meat as a substitution or special crab meat.
PRODUCT SOLD AS
1-800-969-8862

Pacific Cove
ORIGIN: Thailand
WILD/FARMED: Wild
FORM/SIZE SPEC. Special, 1 lb can 12 lb case
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Pasteurized “Blue Swimming Crab”. Large and small pieces of firm
white body meat. Flavor of the crab meat is sweet with a hint of salinity.
Crab meat should be creamy white. Use other brand of special as a
substitute or suggest a frozen crab meat such as snow or rock as an
alternative.
PRODUCT SOLD AS
1-800-969-8862

Pacific Cove
ORIGIN: Thailand
WILD/FARMED: Wild
FORM/SIZE SPEC. Backfin, 1 lb can 12 lb case
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Pasteurized “Blue Swimming Crab”. 80% special meat and 20%
premium lump. Flavor of the crab meat is sweet with a hint of salinity.
Crab meat should be creamy white. Use other brand of backfin as a
substitute or suggest a frozen crab meat as alternative such as snow or
rock or dungeness.
PRODUCT SOLD AS
1-800-969-8862

Pacific Cove
ORIGIN: Thailand
WILD/FARMED: Wild
FORM/SIZE SPEC. Premium, 1 lb can 12 lb case
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Pasteurized “Blue Swimming Crab”. A combination of broken jumbo
lump and large pieces of meat from the rib section of the crab. Flavor of
the crab meat is sweet with a hint of salinity. Crab meat should be
creamy white. Use other brand of lump as a substitute or suggest a
frozen crab meat as alternative such as snow or rock.
PRODUCT SOLD AS
1-800-969-8862

Pacific Cove
ORIGIN: Thailand
WILD/FARMED: Wild
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Pasteurized “Blue Swimming Crab”. 70/80 pieces per pound of large
individual white crab meat from the back swimming muscle. Flavor of
the crab meat is sweet with a hint of salinity. Crab meat should be
creamy white. Use other brand of Jumbo as a substitute or suggest a
frozen crab meat as alternative such as king merus or Dungeness.
PRODUCT SOLD AS
1-800-969-8862

Pacific Cove
ORIGIN: Thailand
WILD/FARMED: Wild
FORM/SIZE SPEC. Petite Jumbo, 1 lb can 12 lb case
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Pasteurized “Blue Swimming Crab”. 100/150 pieces per pound of
smaller individual white crab meat from the back swimming muscle.
Flavor of the crab meat is sweet with a hint of salinity. Crab meat should
be creamy white. Use other brand of Jumbo as a substitute or suggest a
frozen crab meat as alternative such as king merus or Dungeness.
PRODUCT SOLD AS
1-800-969-8862

Pacific Cove Cooked on Board
ORIGIN: China
WILD/FARMED: Wild
FORM/SIZE SPEC. Premium Lump, 1 lb can 12 lb case
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Pacific cove has taken the quality and value of red swimming crabmeat
one step further to perfection. A new “Signature Series” takes the crab
right from the water and into the steamers as they are being caught on
the fishing vessels. This process not only locks in freshness, but also a
delicious sweet taste and firm texture which ensures the value of the Red
Swimming Crab. Premium lump is 1.5 grams of broken jumbo lump and
large pieces of white meat from the rib section of the crab. Suggest
other brand of pasteurized or type of crab meat such as snow, rock,
dungeness.
PRODUCT SOLD AS
1-800-969-8862

ORIGIN: China
WILD/FARMED: Wild
FORM/SIZE SPEC. Super Jumbo, 1 lb can 12 lb case
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Swimming Crab. Super Jumbo is 3.5-5 grams of very large, whole
pieces of white meat from the swimmer fin section of the crab. Suggest
other brand of pasteurized or type of crab meat such as Dungeness or
king merus.
PRODUCT SOLD AS
1-800-969-8862

ORIGIN: China
WILD/FARMED: Wild
FORM/SIZE SPEC. Colossal, 1 lb can 12 lb case
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Swimming Crab. Colossal is 5 grams of super large individual white
meat from the back swimming muscles in extra large crab. Suggest other
brand of pasteurized or type of crab meat such as Dungeness or King.
PRODUCT SOLD AS
1-800-969-8862

Phillips
ORIGIN: Phillipines
WILD/FARMED: Wild
FORM/SIZE SPEC. Colossal, 1 lb can 12 lb case
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Colossal Lump is prized for their impressive size, bright white color and
exquisite sweet taste. Colossal lump consist of the two large muscles
connected to the swimming fins of the crab; colossal simply comes from
larger crabs than jumbo lump. Colossal lump should never be broken up
for a recipe; they are best used in upscale cocktail presentations or in
sautés, where the size of the lumps can really shine. Suggest other
brand of pasteurized or type of crab meat such as Dungeness or King.
PRODUCT SOLD AS
1-800-969-8862

Phillips
ORIGIN: Phillipines
WILD/FARMED: Wild
FORM/SIZE SPEC. Backfin, 1 lb can 12 lb case
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Backfin is a blend of broken pieces of jumbo lump and special grade
crab meat. It is perfect for use in crab cakes, dips, salads, and
casseroles. Backfin makes a beautiful presentation when stuffing fish,
chicken, vegetables, or seafood. Meat should be white and have a
sweet flavor. Suggest other brand of pasteurized crab meat or snow or
rock crab meat.
PRODUCT SOLD AS
1-800-969-8862

Phillips
ORIGIN: Phillipines
WILD/FARMED: Wild
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Colossal and Jumbo Lump are prized for their impressive size, bright
white color and exquisite taste. Colossal and jumbo lump consist of the
two large muscles connected to the swimming fins of the crab; colossal
simply comes from larger crabs than jumbo lump. Colossal and jumbo
lump should never be broken up for a recipe; they are best used in
upscale cocktail presentations or in sautés, where the size of the lumps
can really shine. Suggest other brand of pasteurized or type of crab
meat such as Dungeness or King.
PRODUCT SOLD AS
1-800-969-8862

Escolar
ORIGIN: Fiji, Hawaii
WILD/FARMED: Wild
METHOD OF CATCH: Gill net
FORM/SIZE SPEC. Head off gutted/ 8 lb up
SEASON: Year round
FRESH/FROZEN Fresh/frozen
SUSTAINABLE
CHARACTERISTICS
A by-catch fishery of tuna. More plentiful during the late phases of the
moon. If tuna is tight most likely so will escolar. Avoided by some with
gastro intestinal issues, should not be an issue when eaten in
moderation. Highly prized in the Asian markets and often mistakenly
called white tuna. The meat is oil-rich and flavor intensive. Raw flesh is
a bright white to light cream color and cooks up snow white. Suitable
substitutions could be frozen escolar, black cod or Chilean seabass.
PRODUCT SOLD AS
ESC101 Head off, gutted 8 lb up
ESC103 Fillet skin off
1-800-969-8862

Halibut, Eastern
ORIGIN:
New York, Mass. Maine, Delaware,
Virginia
WILD/FARMED: Wild
FORM/SIZE SPEC. Whole 4 lb up, fillet
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
The Atlantic halibut is a right-eyed flounder caught on the east coast. It’s
fillets are firm and taste is mild. Fillets are lean and can stand most
cooking methods with the exception of slow, dry heat which will cause
the fish to dry out. Raw fillets should be shiny white and cook up
opaque. Alternatives to suggest would be local halibut, Northern halibut.
PRODUCT SOLD AS
HAL110 Whole head on
HAL113 Fillet skin off
1-800-969-8862

Halibut, Local
ORIGIN: California, Mexico
WILD/FARMED: Wild
FORM/SIZE SPEC. Whole, 5 lb up, bx5 2-3 fillets bx 4-6
fillets
SEASON: Year round, winter primary season
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
The California halibut or California flounder is a large tooth flounder
native to the waters of the Pacific coast. This is an unusual fish in that
one eye has to migrate around from one side to the other as it grows
from an upright fry or baby fish into an adult fish that lies on its side. It’s
fillets are firm and taste is mild. Fillets are lean and can stand most
cooking methods with the exception of slow, dry heat which will cause
the fish to dry out. Used as a fresh alternative to Alaskan halibut in the
off season. Alternatives could be thawed Alaskan halibut , Eastern
halibut or petrale sole.
PRODUCT SOLD AS
HAL120 Halibut, whole head on
HAL123 Fillet skin off
HAL124 Fillet skin on1-800-969-8862

Halibut, Northern
ORIGIN: Alaska, CA, WA
WILD/FARMED: Wild
FORM/SIZE SPEC. Head off, gutted 40, 20/40 10/20 lb
SEASON: November 15 – March 15th
FRESH/FROZEN Fresh (in Season) Refreshed
SUSTAINABLE
CHARACTERISTICS
Halibut is the largest of all flatfish and probably the most popular with
consumers. Fishermen refer to these fish as “whales” or “barn doors”
Market size is usually from 10 – 60 lbs. Fresh season is March 15th-
November 15th, in the off season Halibut is sold as thawed out or frozen
as fletch. The flesh is very mild, sweet tasting, lean fish with fine
grained, dense meat that dries out if overcooked. Uncooked the white
flesh should be translucent, when cooked the snow white meat is flaky
and tender though still firm. Chalky is a condition that exists with halibut,
fish are opaque in color, rather than translucent. Chalky flesh loses water
more easily than normal (high "drip loss") Cooked flesh is dry and
fibrous. Not harmful to consume less expensive option for fish and
chips. Substitutions, local halibut, Eastern halibut, halibut fletch, cod,
bass.
PRODUCT SOLD AS
HAL132 Head off, gutted 40-10 lb
HAL148 Fillet skin off 11-18 lb
HAL164 Fillet skin on 10-12 lb
HAL138, 141,149, 150, 168 Defrosted H&G, fillet c/c skin on/off
1-800-969-8862

Hamachi
ORIGIN: Japan
WILD/FARMED: Farmed
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Japanese hamachi, known for it’s creamy, mild, buttery flavor. The loins
are firm and have a high fat content . Most commonly used for sushi.
Fish can also be grilled, best served seared. Alternatives could be,
hiramasa, king fish, ahi or frozen hamachi loins.
PRODUCT SOLD AS
HAM101 H&G 10-12 lb
HAM102 Fillet skin on 3-5 lbs
1-800-969-8862

Hamachi, pre-fillet
ORIGIN: Japan
WILD/FARMED: Farmed
FORM/SIZE SPEC. Fillet skin on
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Pre-filleted and vacuum packed, Japanese hamachi, known for it’s
creamy, mild, buttery flavor. The loins are firm and have a high fat
content . Most commonly used for sushi. Fish can also be grilled, best
served seared. Alternatives could be, hiramasa, king fish, ahi or frozen
hamachi loins.
PRODUCT SOLD AS
HAM103 Fillet skin on 3-5 lb
1-800-969-8862

Herring, Sour Cream
ORIGIN: Canada
WILD/FARMED: Wild
METHOD OF CATCH: Purse Seine
FORM/SIZE SPEC. Cs 2/10 lb tub
SEASON: Year round
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES 3-4 days advance notice
SUSTAINABLE
CHARACTERISTICS
Bite size, skin off Canadian herring pieces temporarily placed in a wine
vinegar cure and added to a sour cream base along with other
preservatives noted on the container. It has a sweet taste (in comparison
with the wine snack herring, which has the tart taste of vinegar and
wine). There is also a 50 lb. tub or 6/12 oz jars available for special
order.
PRODUCT SOLD AS
HER150 10 lb tub
*HER152 6/12 oz jars
1-800-969-8862

Herring, Wine Cut
ORIGIN: Canada
WILD/FARMED: Wild
FORM/SIZE SPEC. Cs 2/10 lb tub 5 gallon can
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Bite size, skin off Canadian herring pieces cured in wine vinegar brine
with onions. The Throw Pack is loosely packed into 5 lb. containers to
allow more space for brine and onions along with other preservatives
noted on the container. Tart taste of vinegar and wine.
PRODUCT SOLD AS
HER131 10 lb tub
HER177 5 gal can = 40 lbs
1-800-969-8862

Hiramasa
ORIGIN: Australia
WILD/FARMED: Farmed
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
A prized sashimi fish, very similar to hamachi being farm raised in
Australia. Hiramasa has a creamy smooth texture with a buttery, silky
fresh taste. The fat content is 18-25%. This fish is very versatile, serve
as sashimi or bake for a moist firm fillet. Use in recipes calling for
swordfish, hamachi, kampachi.
PRODUCT SOLD AS
HIR101 H&G 5-6 lb
HIR103 Fillet skin on
HIR104 Fillet skin off
1-800-969-8862

John Dory
ORIGIN: New Zealand
WILD/FARMED: Wild
METHOD OF CATCH: Trawl
FORM/SIZE SPEC. Whole 2-4 lbs, fillet 4.5-14.5 oz
SEASON: Year round, Main season Oct-Mar
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Legend says that the dark spot on the fish's flank is St. Peter's
thumbprint. The prize species has a mild sweet flavor. The texture is
medium with a low oil content. The flesh is translucent and cooks up
white. Suggested methods of cooking are sautee and poaching.
Substitute with turbot, fluke or sole, Season is year round but shortages
can occur during the holidays.
PRODUCT SOLD AS
JOH110 Whole 1-2 lb
JOH113 Fillet skin on
JOH114 Fillet skin off
1-800-969-8862

Lingcod
ORIGIN: Alaska, BC, Oregon, WA, CA
WILD/FARMED: Wild
METHOD OF CATCH: Long line, trawl
FORM/SIZE SPEC. Head off, gutted, fillet / 1-3 lb
SEASON: Year round
FRESH/FROZEN Fresh/Frozen – sold as refreshed
SUSTAINABLE
CHARACTERISTICS
Contrary to its name, the Lingcod is not a cod, but rather a member of
the greenling family, native only to North Pacific waters off the coast of
North America. The lingcod is nicknamed “buckethead” because of its
enormous head that looks too big for its body. The meat is lean, a good
source of low fat protein. The flavor is sweet and mild . Raw fillets can
have a blue or green tint but turn white when cooked. Tender, firm and
flakey. Can be baked, deep fried, sauteed, steamed or poached. Cuts
of lingcod are fairly dense and take a little longer to cook than most fish.
Alternatives to ling cod could be East Coast market cod, Alaskan true
cod, pollock or halibut.
PRODUCT SOLD AS
COD111 Head off, gutted 7/up lb
COD113 Fillet skin off
COD120 Fillet skin on
COD119 Fillet skin off PBO
1-800-969-8862

Loup de Mer
ORIGIN: Greece
WILD/FARMED: Farmed
FORM/SIZE SPEC. Whole, 14/22, 22/28 oz, 28/36 oz
Fillets, skin on, skin off
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
The Loup de Mer, or "Wolf of the Sea" (not to be confused with North
Atlantic Wolf fish), is a highly prized member of the sea bass family.
Also known as Branzino in Italian. It is a fish with a most exquisite sweet
flavor. The flesh is pure white with a flaky firm texture. This European
Sea Bass is native to the Mediterranean up to the North Sea. Similar in
looks to the striped bass, Loup de Mer lacks the black lateral stripes and
has a darker blue-gray back. These prized fish are aqua cultured on the
Southern Coast of Greece. Alternative could be farm striped bass, black
bass or N.Z. snapper.
PRODUCT SOLD AS
LOU105, whole 14/22 oz LOU1016C, pocket cut
LOU108, fillet skin on LOU117, G,G & S
LOU109, fillet skin off LOU112, whole 28/36 oz
LOU105F, SMS cut LOU112F, pocket cut
LOU107, G,G &S
LOU106, Whole 22/28 oz
LOU113, fillet skin on
LOU116 ,fillet skin off
1-800-969-8862

Lox
ORIGIN: Canada
WILD/FARMED: Farmed
FORM/SIZE SPEC. Cs 2/ 3 lb trays
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Atlantic salmon that is cured in salt brine and cold smoked. Also called
Nova smoked salmon. It is packed in corn or walnut oil along with other
preservatives not ed on package. It is bacon sliced or a hand sliced
similar to the ones used in delis. The meat is sliced across the width of
the fillet at an angle perpendicular to the skin. The shape and size
resembles bacon. The slices are rectangular in shape and measure 2"
by 5" in length. The term lox derives from Lachs in German and laks in
Yiddish meaning salmon.
PRODUCT SOLD AS
LOX110 3 lb trays
1-800-969-8862

Mahi Mahi
ORIGIN:
Mexico, Fiji, Costa Rica, Ecuador,
Guatemala
WILD/FARMED: Wild
METHOD OF CATCH: Hook and Line
FORM/SIZE SPEC. Head off, gutted, fillet
SEASON: Year round, Oct-Apr more plentiful
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Mahi mahi is the Hawaiian name for dolphin fish., although not related to
the mammal. They are one of the most beautiful fish in the ocean
because of its rich, iridescent colors. Mahi has a sweet, mildly
pronounced flavor similar to swordfish. The lean meat is fairly firm in
texture, though not steak-like and has large moist flakes. The flesh is
pinkish to grayish-white, though dark along the lateral line. Customers
might ask for blood line out to eliminate the stronger flavor on the fillet.
Cooked meat becomes off white. Substitutions could be frozen mahi
fillets or portions, grouper, wahoo or snapper.
PRODUCT SOLD AS
MAH100 Head off gutted 10 lb up
MAH103 Fillet skin on 3.5-6.5 lb
MAH104 Fillet skin off 3-6 lb
MAH103P, MAH104P Skin on / skin off, PBO 2-4 lb
1-800-969-8862

Marinated Anchovies
ORIGIN: Turkey
WILD/FARMED: Wild
FORM/SIZE SPEC. 6 ea case /2.2 lb tub
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
A tangy salty anchovie. Commonly used for pizza, salads and other
Mediterranean dishes.
PRODUCT SOLD AS
WAJ002 2.2 lb tub
1-800-969-8862

Monkfish
ORIGIN: Virginia, Delaware, Mass, Maine
WILD/FARMED: Wild
METHOD OF CATCH: Trawlers and gill net
FORM/SIZE SPEC. Tails, 2 lb up
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Also known as poor man’s lobster for it’s similarity to lobster meat.
Monkfish has a mild, slightly sweet taste. The tail meat is the only part of
the fish used other than the liver which is mostly exported to Japan for
use in soup. The meat doesn’t flake readily and is firm like scallop or
lobster meat. The raw flesh is off-white to pale grey, covered with a
blue-gray membrane, cooked meat is white. The membrane should be
removed, if left on it will shrink and make the meat tough and
unpalatable. Substitutions could be lobster meat or scallops.
PRODUCT SOLD AS
LOT100 Whole tails 2/6 lbs
LOT103 Fillet skin off membrane on
LOT104 Fillet, membrane removed
LOT102 Whole, skin off
1-800-969-8862

Mussels
ORIGIN: N.Z., MX, CA, WA, Canada
WILD/FARMED: Farm
FORM/SIZE SPEC. per lb/5 lb bag
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
PRODUCT SOLD AS
MUS115 P.E.I. Mussel MUS111 Mediterranean Mussel
MUS120 N.Z. Medium Cockle
1-800-969-8862

Mussels, Greenlip
ORIGIN: New Zealand
WILD/FARMED: Farm
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Green mussels are sweet, tender, delicate, plump and juicy. Meat color
varies from apricot (female) to cream (male). Because they are grown
on ropes suspended above the seabed, they rarely contain grit or sand.
Unlike blue mussel, the greenshell mussel’s shell is slightly open in its
natural state, which New Zealanders refer to as “smiling”. The shell
closes tightly when the mussel is subjected to stress, freshwater or
rough handling. Excellent in cioppino, steamed, pasta, soups and
chowders. Substitute with frozen greenshell mussels or black mussels.
PRODUCT SOLD AS
MUS120 Lb/5 lb bag
1-800-969-8862

Mussels, Mediterranean
ORIGIN: Baja Mexico
WILD/FARMED: Farm
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Native to the Mediterranean Sea, these mussels are now cultivated on
ropes in Baja. A very large mussel with the byssus attached. A more
robust flavor than other mussels grown in North America. The mussel
meat should be fresh and plump, color ranges from cream to peach.
Alternatives would be the PEI mussel , frozen mussels or greenlips.
PRODUCT SOLD AS
MUS111 Lb/5 lb bag
1-800-969-8862

Mussels, P.E.I.
ORIGIN: P.E.I.
WILD/FARMED: Farm
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Blue mussels have a distinctive rich, sweet taste, like a blend of oysters
and clams. Mussels should look and smell fresh and have tightly closed
shells. Mussel meats range in color from white to orange, are plump and
tender, but less soft than clams. Mussels have beards, or byssus
threads, which they used to anchor themselves to a growing medium.
The beard should be removed just prior to cooking. Best steamed, in
pastas, salads or as an appetizer. Substitute with frozen mussels or
greenlip mussels or meditteranean mussels. Meat to shell ratio - ????
PRODUCT SOLD AS
MUS115 Lb/5 lb bag
1-800-969-8862

Opah
ORIGIN: Fiji
WILD/FARMED: Wild
METHOD OF CATCH: Longline
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Opah or Moonfish as it is sometimes called in tribute to its large,
round profile. Opah has long been regarded as a good luck fish by old-
time longliners and was never sold, only given away as a gesture
of goodwill. Opah has four types of flesh, each a different color. Behind
the head and along the backbone is an orangish flesh. Toward the belly,
the flesh pales to pink color and is slightly stringy. The fish’s cheeks yield
dark red flesh. These types of flesh all cook to a white color. Inside
the breastplate of the Opah is a small section of bright, ruby red flesh
that is somewhat stringy and difficult to fillet. This cooks to a brown color.
The Opah’s large-grain, fatty flesh is popular among professional chefs
who appreciate the ability of Opah steaks “to take a sauce,” as well as
the desirability of the belly and breastplate sections in seafood stews.
Alternatives could be, sturgeon, ono, or mahi.
PRODUCT SOLD AS
OPA102 H&G 30 lb up
OPA109 Fillet skin off
OPA104 Fillet skin on
1-800-969-8862

Oysters, Beausoleil
ORIGIN: New Brunswick
WILD/FARMED: Farm
FORM/SIZE SPEC. 100 ct bushel
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Beausoleils are farmed in three bays of northern New Brunswick:
Shippagan, Néguac, and Richibuctou. Basically, they are suspended
Caraquets, never touching the sea floor. In fact, Maison Beausoleil
collects the seed from the wild waters, so some Beausoleil oysters are
indeed Caraquets by birth. Half the year they grow in floating bags near
the surface, enjoying as much warmth and food as the Canadian coast
has to offer. When Canada’s dark winter sets in, they are suspended in
deeper waters to ride out the ice. Because of their carefully controlled,
uncrowded environment, Beausoleil shells are always perfect. Not big—it
still takes them four years to reach a 2.5-inch cocktail size—but well
groomed, and so uniform they almost look stamped out by machine. The
white shells have a classy black crescent. The flavor is refined and light,
like a caraquets but with a bit more brine, and something of the yeasty
warm-bread aroma you get with good Champagne. This makes them the
perfect starter oyster. Available June through November.
PRODUCT SOLD AS
OYS083 Ea / 100 ct bushel
1-800-969-8862

Oysters, Eastern
ORIGIN: New York
WILD/FARMED: Farm
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
The renowned eastern oyster, harvested from wild beds in Long Island
Sound. Prized for its distinctive, salty flavor and meaty texture.
Medium/large standard. Available September through June. Sub with
alternative eastern oyster.
PRODUCT SOLD AS
1-800-969-8862

Oysters, Fanny Bay
ORIGIN: Canada
WILD/FARMED: Farm
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Fanny Bay Oysters are cultured on the beaches of Bayne Sound near
the town of Fanny Bay, British Columbia. They are very similar to the
Portuguese oyster, being raised from the same seed that is used in
Portugal. From cold waters, they are very salty. The flavor is very sweet
with a strong aftertaste, similar to cucumber. The flesh is very plump,
firm and dark around the edges, or mantle. The shells are thick which
makes t hem quite easy to open. These oysters are approximately 3-4”
in length. Available mid-September through June. Use other pacific
oyster as a substitute.
PRODUCT SOLD AS
1-800-969-8862

Oysters, Hama Hama
ORIGIN: Washington
WILD/FARMED: Farm
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
A beach grown oyster from Hood canal at the mouth of the Hama Hama
River in Washington. It is grown from naturally collected spat which is
then seeded on their beds. This is a very slow growing oyster, taking 3
to 4 years to reach market size. Because of this slow growth, the flavor
is delicate with a mild, fruity aftertaste. They are fairly salty. A inter tidal
oyster, they are very hardy as they are used to being exposed at low
tide. They have a thick shell with few frail edges since it is used to being
tossed about by waves. Available October through June. Offer other
pacific oyster as an alternative such as Fanny bay.
PRODUCT SOLD AS
1-800-969-8862

Oysters, Kumamoto
ORIGIN: Humboldt Bay, CA
WILD/FARMED: Farm
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Originally from the Kumamoto area of Kyushu, Japan. A very slow
growing oyster, small in size with a very deep cup. This oyster has been
raised in California, Oregon, and Washington for over twenty years.
However, Kumamotos were never marketed on a large scale until the
mid 1980’s . The Kumamoto is rich in flavor, almost buttery, and slightly
salty. The finish is sweet, mildly fruity with a light metallic flavor. This
oyster is another oyster virgins favorite.
Alternatives to the kumamoto could be gigamoto, kusshi or other small
pacific oyster.
PRODUCT SOLD AS
1-800-969-8862

Oysters, Kumiai
ORIGIN: Baja, CA
WILD/FARMED: Farm
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Named after the Kumai people who inhabited the Baja CA peninsula and
had the local shellfish as one of their main foods. These Pacific oysters
are unique. Cultured using the rack and bag method in the pristine
waters of the Guerrero Negro Lagoon, located next to the Vizcaino Bay
which is still influenced by the local California current waters. These
waters product constant upwelling that brings the nutrient rich bottom
waters to the surface and provide a high phytoplankton production. This
gives the oysters enough food to keep them with a good meat yield all
year round. Grown form a single seed all the way to market size off the
bottom, Kumiai oysters have a great shape and clean shell. Their unique
flavor gives a crisp saltiness and sweet finish.
PRODUCT SOLD AS
1-800-969-8862

Oysters, Kusshi
ORIGIN: British Columbia, WA
WILD/FARMED: Farm
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Kusshi, from the Japanese translation for “Ultimate”. Farmed in
suspended trays and aggressively tumbled to produce a small yet firm
shell with a very deep cup. Plump, soft meats with a sweet finish.
Available September through June. Sub with other small Pacific oyster.
PRODUCT SOLD AS
1-800-969-8862

Oysters, Malpeque
ORIGIN: P.E.I., Canada
WILD/FARMED: Farm
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Long recognized as one of the world’s finest oysters. Cultivated in
select areas of Prince Edward Island, Canada. Fishermen still use
traditional hand-held rakes for harvesting from growing beds.
Malpeques have a very delicate texture, they almost dissolve in your
mouth. Because the water is so cold in Malpeque Bay, this oyster is
extremely salty. The meat is very crisp, lettuce like flavor with a clean
aftertaste. 100ct’s large choice. Available mid-May through December.
Substitute with alternative pacific oyster.
PRODUCT SOLD AS
1-800-969-8862

Oysters, Marin Miyagi
ORIGIN: Tomales Bay, CA
WILD/FARMED: Farm
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Grown on the north end of Tomales Bay, CA with the farm situated just
one mile from the open Pacific, cold oceanic waters flood the growing
area daily, nourishing the oysters as they mature in floating bags. The
gently tumbling action of choppy water polishes the Marin Miyagis and
induces the development of extraordinary deeply-cupped shells. Marin
Miyagis are beautiful to look at and exquisite to eat. Available
September through June. The meats are sweet and plump, firm (from
non spawning triploid seed stock), sweet and complicated Melon and
fruits as well as the fresh sea breeze can be tasted in these delightful
miyagis.
PRODUCT SOLD AS
1-800-969-8862

Oysters, Pacific Shucked
ORIGIN: Willipa Bay, Oregon
WILD/FARMED: Farm
FORM/SIZE SPEC. 72-120 ct x-sm 1/2 gl = 4 lb
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Grown in Willipa Bay Oregon, these shucked oysters are mild with a
count of 72-120 oysters in a 4 lb container. Perfect for oyster stuffing,
breaded oysters, or using in stews and shooters.
PRODUCT SOLD AS
OYS170 ½ gallon = 4 lb
1-800-969-8862

Oysters, Paradise
ORIGIN: Canada
WILD/FARMED: Farm
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
A great Pacific oyster for the summer time. These oysters are farmed in
the cold, pristine waters of Baynes Sound, Vancouver Island, Canada.
They are suspended in deep water cages ensuring plump and sweet
meats throughout the warm season. A triploid, 3-3.5 inches wide 120 ct
per bushel.
PRODUCT SOLD AS
1-800-969-8862

Redfish
ORIGIN: Palacios, Texas
WILD/FARMED: Farm
FORM/SIZE SPEC. Whole 2-4 lb, fillet skin on, skin off
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Redfish are cultivated in fully contained ponds with saltwater sourced
from the Bay of Carancahua. Raised with no hormones, antibiotics,
pesticides or FMO’s. Stock is native Texas Redfish and are carefully
selected for breeding in on-site hatchery. Redfish is sashimi grade and
has a high fat content. Raw fillets are firm and creamy in color which
cook up white and very moist. Very versatile can be served raw ,
seared, baked or broiled. Alternatives to red fish could be any of the
bass family or snappers.
PRODUCT SOLD AS
RED100 Whole 2-4 lbs
RED101 Scaled G&G
RED103 Fillet, skin on 12-16 oz
RED104 Fillet, skin off 12-16 oz
1-800-969-8862

Rockfish Fillet,
Pacific Red Snapper
ORIGIN:
Oregon, Washington, Canada,
Alaska
WILD/FARMED: Wild
METHOD OF CATCH: Trolling, Longline, trap. Gill net
FORM/SIZE SPEC. Fillet skin off, 4/6 oz 10 lb box
SEASON: Year round
FRESH/FROZEN Fresh/Frozen
SUSTAINABLE
CHARACTERISTICS
Rockfish is a deep water fish, extremely slow growing. The flesh has a
delicate, nutty, sweet flavor. The meat is lean and medium firm in
texture with a fine flake. Deep skinned rockfish with the fat line removed
has the most delicate flavor. Rockfish holds up well to baking and
remains moist when cooked. The firm texture also makes it suitable for
soups. Whole fish barbecue well fillets are not sturdy enough to grill.
Alternatives to rockfish could be, tilapia, catfish or trout.
PRODUCT SOLD AS
SNA103 Fillet, skin off 4/6 oz
SNA103P Fillet, skin off PBO
1-800-969-8862

Salmon, Gravalox,
Cambridge House
ORIGIN: Canada, Chile
WILD/FARMED: Farmed
FORM/SIZE SPEC. P/S 2.75 lb ea
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Cured with salt, sugar, a touch of fennel, then dried, not smoked and
finally lightly coated with cracked pepper and covered with dill. Kosher
PRODUCT SOLD AS
SAL096 Pre-sliced 2.75 lb average side
1-800-969-8862

Salmon, Irish Organic
ORIGIN: Ireland
WILD/FARMED: Farmed
FORM/SIZE SPEC. Whole 12-14 lb Fillet 4-5 lbs each
,bx5, bx10
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
The salmon are farmed in accordance with organic farming standards. The high
tidal exchange rates (minimum exchange rates are defined in the organic
standards) characterize the area in which the farm is situated and ensure that
new water continually flushes through the cages and prevents the accumulation
of parasites and pollutants. Stocking densities are set at a maximum of ten kilos
per cubic meter of water. This effectively means that every two fish share one
cubic meter of water. The fish are fed an organic diet, which contains organic or
natural ingredients only and is free from genetically modified organisms. The
fishmeal in the diet is derived from the by products (offal/filet trimmings) of
pelagic fish caught for human consumption. The pigment used in the feed is a
yeast based pigment called phaffia. It is a natural source of astaxanthin. The
organic salmon has a creamy mild flavor, large flakes and firm fillets.
Alternatives to the organic salmon could be loch duart salmon, natural king
salmon, Scottish salmon, wild salmon.
PRODUCT SOLD AS
SAL340 Whole 8-12 lb
SAL343 Fillet skin off PBO box 5 box10
SAL344 Fillet skin on PBO box 5 box 5
1-800-969-8862

Salmon, King
ORIGIN:
British Columbia, WA, Canada,
Alaksa
WILD/FARMED: Farmed
,bx5, bx10
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
The clear, unpolluted waters from the North Pacific Ocean provide the
ideal medium for growth and development of premium Chinook salmon.
Salmon are raised in pens through which flow thousands of cubic metres
of water each day. Over the salmon’s lifetime they swim the equivalent
of many thousand of miles, as they would in the wild. Our salmon are fed
a diet of high quality fish meal and fish oils derived from wild caught
small fish of the clupidae family, such as anchovies, herring and jack
mackerel, similar to what they would eat in the wild. The feed contains
carotenoid pigments, of which there are 600 naturally occurring, resulting
in the red flesh colour. Salmon are stocked at very low densities;
maximum stocking density is 1% fish to 99% water; however throughout
most of the seawater growing phase, salmon are stocked at below these
levels. This approach ensures that our salmon have sufficient space for
happy, healthy growth. The flesh is firm, orange reddish shades that
cook up lighter. Flavor is more pronounced than white fish like bass.
Alternatives to farmed natural king would be wild king, Irish organic
salmon, Loch duart salmon.
PRODUCT SOLD AS
SAL109 Fillet skin on PBO box 5 box 5
1-800-969-8862

Salmon, North Atlantic
ORIGIN:
British Columbia, Canada, Chile,
Scotland, Ireland
WILD/FARMED: Farmed
FORM/SIZE SPEC. Whole 4-6 lb up, fillet
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
The pink color of salmon flesh is caused by the presence of carotenoid
pigments. The group of carotenoids found in fish are known as
xanthophylls and include astaxanthin and canthaxanthin. The pigments
may come from crustaceans, yeast culture or more usually from nature
identical products. The stocking rates are 3% fish volume to 97% water
space. Salmon have a delicately flavored red meat with large moist
flakes. It is an oily fish, rich in omega-3 fatty acids. Skin on fillets are cut
using D trim, backbone, belly bone off. Back fins off, collarbone off, belly
fat and fins off, pin bone out. All belly off, tail off, fully trimmed. Skin off
fillets are E trim. This trim offers the highest yield for portions and the
most uniformity. Alternatives to farmed Atlantic salmon could include,
wild salmon, char, red trout, Tasmanian ocean trout.
PRODUCT SOLD AS
SAL132 Whole 4-6 lb
SAL137P Fillet skin off PBO
SAL135P Fillet skin on PBO
1-800-969-8862

ORIGIN:
Scotland, Ireland
WILD/FARMED: Farmed
FORM/SIZE SPEC. Fillet 2-3 lbs each ,bx5, bx10
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
PRODUCT SOLD AS
SAL470 Fillet skin on PBO box 5
SAL470 Fillet skin on PBO box101-800-969-8862

ORIGIN:
Scotland, Ireland
WILD/FARMED: Farmed
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
PRODUCT SOLD AS
SAL471 Fillet skin off PBO box 5
SAL471 Fillet skin off PBO box10
1-800-969-8862

ORIGIN:
Scotland, Ireland
WILD/FARMED: Farmed
FORM/SIZE SPEC. Whole 14-16 lb up, fillet
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
PRODUCT SOLD AS
SAL039P Fillet skin off PBO
SAL041P Fillet skin on PBO
1-800-969-8862

ORIGIN:
Scotland, Ireland
WILD/FARMED: Farmed
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
PRODUCT SOLD AS
SAL473 Fillet skin off PBO box 5
SAL473 Fillet skin off PBO box101-800-969-8862

ORIGIN:
Scotland, Ireland
WILD/FARMED: Farmed
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
PRODUCT SOLD AS
SAL472 Fillet skin on PBO box 5
SAL472 Fillet skin on PBO box101-800-969-8862

Salmon, Norwegian,
Coastal Harbor
ORIGIN: Norway
WILD/FARMED: Farmed
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Norwegian salmon has been hand cured with a blend of pure sea salt
and brown sugar. The salmon is then smoked in small batches using a
traditional Norwegian beech wood recipe. The unique smoking method
produces a delicate and clean flavor. After smoking process salmon
has been fully trimmed by hand, sliced and vacuum packed. Kosher.
PRODUCT SOLD AS
SMO137 Pre-sliced 2.75 lb average side
1-800-969-8862

Salmon, Norwegian, Lemon &
Dill, Coastal Harbor
ORIGIN: Norway
WILD/FARMED: Farmed
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Norwegian salmon has been hand cured with a blend of pure sea salt
and brown sugar. The salmon is then smoked in small batches using a
traditional Norwegian beech wood recipe. Lemon and dill are added.
After smoking process salmon has been fully trimmed by hand, sliced
and vacuum packed. Kosher.
PRODUCT SOLD AS
1-800-969-8862

Salmon, Oak Roasted,
Coastal Harbor
ORIGIN: Chile, Canada
WILD/FARMED: Farmed
FORM/SIZE SPEC. P/S 3 lb ea
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Fresh Atlantic salmon, hand cured with pure sea salt and brown sugar.
The salmon is roasted at a high temperature in small batches using
local oak logs from the Santa Ynez valley. This local area is home to
some of the worlds finest vineyards and for that reason we also select
and burn aged oak chardonnay barrels which completes this very unique
recipe. The salmon is then fully trimmed by hand portion cut and
vacuum packed fresh. Kosher certified. Alternatives suggestions could
be hot smoked sal126
PRODUCT SOLD AS
SMO168 Pre-sliced 3 lb average side
1-800-969-8862

Salmon, Irish
ORIGIN: Ireland
WILD/FARMED: Farmed
,bx5, bx10
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
most uniformity. Alternatives could include, wild salmon, char, red trout,
Tasmanian ocean trout.
PRODUCT SOLD AS
SAL365P Fillet skin off PBO box 5 box10
SAL367P Fillet skin on PBO box 5 box 10
1-800-969-8862

Salmon, Scottish Loch Duart
ORIGIN: Scotland
WILD/FARMED: Farmed
,bx5, bx10
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Farm raised in Scotland without any hormones, growth promoters, anti-
foulants or antibiotics. Reared from the last remaining Scottish salmon
brookstock. Sustainable feed, 98.5 water to 1.5 % fish. Loch Duart
salmon has a rich, creamy flavor, large flakes. Skin on fillets are cut
most uniformity. Alternatives to loch duart salmon, Irish organic salmon,
natural king salmon, Scottish salmon, wild salmon.
PRODUCT SOLD AS
SAL384 Fillet skin on PBO box 5 box 51-800-969-8862

Salmon, Smoked, Atlantic,
Coastal Harbor
WILD/FARMED: Farmed
FORM/SIZE SPEC. P/S 2.75 lb ea/ 15 ea sides case
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
A fresh skin on, pre filleted trim C or better Atlantic Chilean salmon.
Fillets are rinsed and cured for 24 to 36 hrs. with a special blend of salt
and brown sugar. Salmon is cold smoked with oak chips for 10 hrs.
(Temperature between 72 and 79 F) to lock in a full smoke flavor. The
fillets are skinned, belly fat removed and leaving the dark muscle, and
then thinly sliced. The fillets are then put back on the skin to retain their
moisture. Finished product is cry o vac and refrigerated.
PRODUCT SOLD AS
1-800-969-8862

Salmon, Smoked Balmoral
ORIGIN: Scotland
WILD/FARMED: Farmed
FORM/SIZE SPEC. 4 oz retail pack, 3 lb sides unsliced
SEASON: Year round
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES 3-4 days advance notice
SUSTAINABLE
CHARACTERISTICS
Kosher, retail pack of smoked sliced salmon. Mild smoky flavor creamy
texture. Unsliced sides are special order.
PRODUCT SOLD AS
SAL125 4 oz retail pack
SMO148 balmoral sides, unsliced
1-800-969-8862

Salmon, Smoked Hot
WILD/FARMED: Farmed
FORM/SIZE SPEC. Pre-packaged
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
A chunk of hot smoked salmon, flaky, rich. Consistency of cooked
salmon. Excellent for appetizers, salads.
PRODUCT SOLD AS
SAL126 4 oz vac pack
1-800-969-8862

Salmon, Smoked, Mild,
Cambridge House
ORIGIN: Scotland
WILD/FARMED: Farmed
U/S 2.75 lb ea/12 ea sides case
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
A fresh skin on, pre filleted trim C or better Atlantic Scottish salmon.
and brown sugar. It is cold smoked with oak chips for 7 to 9 hours
(temperature between 72 and 79 F) to produce a mild buttery flavor. The
fillets are skinned, belly fat and dark muscle completely removed and
then sliced. The fillets are then put back in the skin to retain their
moisture. Finished product is cry o vac and refrigerated. Kosher
PRODUCT SOLD AS
SMO145 Un-sliced 2.75 lb average side
1-800-969-8862

Salmon, Smoked, Norwegian
Style, Harbor Point
WILD/FARMED: Farmed
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Kosher, A good value, mild , sliced smoked salmon. Creamy smooth
texture.
PRODUCT SOLD AS
1-800-969-8862

Salmon, Smoked, Royal,
Cambridge House
ORIGIN: Scotland
WILD/FARMED: Farmed
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
A fresh skin on, pre filleted trim C or better Atlantic Scottish salmon.
and brown sugar. It is gently cold smoked with flaming oak logs and
apple wood for 12 to 14 hours (temperature between 72 and 79 F) to
produce a rich and robust flavor. The fillets are skinned, belly fat and
dark muscle completely removed and then sliced. The fillets are then put
back in the skin to retain their moisture. Finished product is cry o vac and
refrigerated. Kosher
PRODUCT SOLD AS
1-800-969-8862

SalmonTrout, Steelhead
ORIGIN: Washington
WILD/FARMED: Farmed
FORM/SIZE SPEC. Gutted 5-7 lb, fillet 2.9-4.5 lb
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Steelhead Salmon Trout, (an anadromous member of the rainbow trout
family). Farm raised along the beautiful Columbia River in Washington
producing a low carbon footprint alternative to salmon. All Natural, no
use of hormones, pesticides or herbicides. Natural pathogen free
hatchery and strict bio-security. Raw meat is translucent orange cooking
up to a pale orange. Taste is comparable to salmon with a milder, less
pronounced flavor. Meat has medium flakes and a tender texture.
Comparable to Tasmanian Ocean Trout, Arctic Char, red trout and other
farm salmon.
PRODUCT SOLD AS
SAL100 Whole 5-7 lb
SAL101 Head off
SAL102 F&S
SAL103 Skin Off, PBO 2.9-4.5 lb
SAL103S Skin On PBO 3.2-4 lb
1-800-969-8862

Scallops, Bay, Dry
ORIGIN: Mexico
WILD/FARMED: Wild
METHOD OF CATCH: Dredged
FORM/SIZE SPEC. 60/80 ct ct, 8 lb gallon
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
A small cousin to the sea scallop, bay scallops average 60-80 meats per
lb. Mild and sweet, bay scallops are considered the best tasting scallop
species. Raw, the lean, cork-shaped meat is translucent, with color
ranging from creamy to peachy. The texture should be firm and moist,
not slippery and spongy. Cooked meat is opaque white and firm. Fresh
bay scallops smell sweet and similar to seaweed. Bay scallops are
small and should be cooked quickly or can be eaten raw in ceviches.
Scallops will toughen and lose flavor if over cooked. Bay scallops from
Mexico are dry with a moisture content of under 80%
PRODUCT SOLD AS
SCA119 60/80 ct, 8 lb gallon
1-800-969-8862

Scallops, Mano de Leon, Dry
ORIGIN: Mexico
WILD/FARMED: Wild
FORM/SIZE SPEC. U/8 ct ct, 8 lb gallon
SEASON: Summer
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Mano de Leon “Hand of the Lion” harvested twice a year May 12 and
June 4, season usually produces largest animals averaging U/5 – U/8 ct.
These natural scallops are very firm and can range in color from off white
to yellow orange. High sugar content gives it a sweet flavor. Excellent
on the grill or seared in a saute pan, these meaty scallops are rich in
flavor and can compliment any surf and turf plate or be the featured
course.
PRODUCT SOLD AS
SCA131 U/8 ct, 8 lb gallon
1-800-969-8862

Scallops, Sea, Dry
ORIGIN: Mass., Maine, Canada
WILD/FARMED: Wild
FORM/SIZE SPEC. 8 lb gallon
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Sea scallops have a sweet rich taste that ranges from mild to briny.
Raw, the drum shaped meat is a shiny, creamy white, sometimes pink or
orange. Top quality scallops should have an ivory translucence and
elastic springiness that allows them to keep their shape. Cooked meat is
opaque white and a firm lean texture. Scallops are considered dry when
they have a moisture content of under 80%.
PRODUCT SOLD AS
1-800-969-8862

Scallops, Sea, Dry U/10 ct
ORIGIN: Maine, Mass, Canada
WILD/FARMED: Wild
FORM/SIZE SPEC. Live Maine 8 lb gallon
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
opaque white and a firm lean texture. Scallops are dry when moisture
content is under 80%.
PRODUCT SOLD AS
SCA107 8 lb gallon
1-800-969-8862

Scallops, Sea, Dry 10/20 ct
ORIGIN: Canada, Mass, Maine
WILD/FARMED: Wild
FORM/SIZE SPEC. Northern Wind 8 lb gallon
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
opaque white and a firm lean texture. Scallops are dry when moisture
content is under 80%.
PRODUCT SOLD AS
SCA104 8 lb gallon
1-800-969-8862

Scallops, Sea, Dry U/8 ct,
Nantucket Light
ORIGIN: Maine, Mass. Canada
WILD/FARMED: Wild
FORM/SIZE SPEC. Nantucket Light u/8 ct 8 lb gallon
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
opaque white and a firm lean texture. Scallops are dry when ……………
PRODUCT SOLD AS
SCA130 8 lb gallon
1-800-969-8862

Scallops, Sea, Dry U/10 ct, Nantucket Light
WILD/FARMED: Wild
FORM/SIZE SPEC. Nantucket Light U/10 ct 8 lb gallon
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
PRODUCT SOLD AS
SCA132 8 lb gallon
1-800-969-8862

Scallops, Sea, Dry, Nantucket Light
WILD/FARMED: Wild
FORM/SIZE SPEC. Nantucket Light 10/20 ct, 8 lb gallon
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
opaque white and a firm lean texture.
PRODUCT SOLD AS
1-800-969-8862

Scallops, Sea, Dry 10/20 ct,
Nantucket Light
WILD/FARMED: Wild
METHOD OF CATCH: Dredging
FORM/SIZE SPEC. Nantucket Light 10/20 ct, 8 lb gallon
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
PRODUCT SOLD AS
SCA126 8 lb gallon
1-800-969-8862

Scallops, Sea, Sushi U/12 ct
ORIGIN: Viking Village
WILD/FARMED: Wild
METHOD OF CATCH: Dredging
FORM/SIZE SPEC. U/12 ct, 8 lb gallon
SEASON: Year Round, weather quotas
permitting
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Viking Village sushi grade scallops rank among the finest landed
anywhere in the world. Sushi grade scallops are inspected by qualified
Viking Village personnel for count, texture, freshness and uniformity.
These scallops are never processed or treated with chemicals and thus
truly remain “dry” retaining their shucked size weight and consistency.
PRODUCT SOLD AS
SCA113 U/12 ct 8 lb gallon
SCA128 10/20 ct 8 lb gl
1-800-969-8862

Shad Roe
ORIGIN: Massachusettes
WILD/FARMED: Wild
METHOD OF CATCH: Trapped, line caught
FORM/SIZE SPEC. Pairs 5-7 oz
SEASON: Year round
INVENTORY/SPECIAL ORDER Special Order
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES 2-3 day lead time
SUSTAINABLE
CHARACTERISTICS
Shad roe is the roe or egg sack of the fish called shad. Shad are in the
herring family and have the same silvery sleek look. In the US shad are
fished in rivers, mostly on the East Coast, but also on the West Coast, as
they run up the river from their ocean home to spawn. This probably
accounts for the popularity of the roe. Although it is an acquired taste for
Midwesterners, shad roe is revered by the faithful as not only great-
tasting, but symbolically a “harbinger of spring” the time when the shad
spawn. Shad roe is also popular in Europe: the French prepare classic
shad roe that is bacon-wrapped and broiled or sauteed with bacon,
onion, olive, etc. The roe blends well with bacon in the same way a
calf’s liver does.
PRODUCT SOLD AS
SHD100 Pairs 5-7 oz
1-800-969-8862

Shrimp, Laughing Bird
ORIGIN: Belize
WILD/FARMED: Farm
FORM/SIZE SPEC. 51-60 ct peeled, raw gl = 8 lb
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Laughing Bird Key off the coast of Belize was named after the Laughing
gull known to nest there. A fresh shrimp processed and chilled moments
after harvest. All natural, no hormones, antibiotics or preservatives.
Sashimi, Raw shrimp has a grey tone, when cooked shrimp turns a deep
and vibrant red with firm texture. Shrimp are hand peeled to ensure
quality. Inland, closed loop aquaculture system minimizes land and
water use, leaving nearby coastlines and mangroves untouched. Feed
contains a small percentage of fish meal: a 100% vegetarian feed is in
development. Alternative could be rock shrimp or frozen white p&d tail
off shrimp. The only fresh shrimp being offered in inventory on a
consistent basis.
PRODUCT SOLD AS
SHR140 Gallon = 8 lb
1-800-969-8862

Shrimp, Rock
ORIGIN: Florida, Mexico
WILD/FARMED: Wild
METHOD OF CATCH: Dip Netting
FORM/SIZE SPEC. 60/70 ct ct, 8 lb gallon
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Florida rock shrimp is best known for the shrimp that taste’s like lobster.
Rock shrimp have a hard, spiny shell more like a lobster than its shrimp
cousins. The shell is “hard as a rock”, hence the term rock shrimp. They
are sold as thawed out, peeled, tail off. They have a firm texture, similar
to spiny lobster with a sweet, distinct flavor, low in fat. Rock shrimp cook
very quickly and should not be over cooked. You can boil or sautee or
fry. Alternatives to rock shrimp would be spot prawns, lobster or
laughing bird shrimp, depending on the application.
PRODUCT SOLD AS
SHR110 60/70 ct, 8 lb gallon
1-800-969-8862

Skate wings
ORIGIN: Virginia, Delaware, Mass. Maine
WILD/FARMED: Wild
METHOD OF CATCH: Dragged, Gillnet
FORM/SIZE SPEC. Wing, fillet skin on
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Skates are members of the shark family. They have no bones only
cartiledge. The wings are tender, sweet, similar flavor to a scallop with
a slight y fiberous texture. Best sauteed or breaded. Don’t let the looks
of the fish fool you it is very tasty. Fillets will produce an ammonia like
smell as they age. Since skate is so unique alternatives depending on
desired preparation could include sole, sandabs, or scallops.
PRODUCT SOLD AS
SKA101 Wing skin on 3-5 lb
SKA103 Fillet skin off
1-800-969-8862

Snapper, Pink
ORIGIN: New Zealand
WILD/FARMED: Wild
METHOD OF CATCH: Long line, Seine
FORM/SIZE SPEC. 1-2 lb whole, fillets
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Pink snapper is lean and moist, with a sweetly mild, distinctive flavor.
The semi-firm meat is pinkish with yellow tones in a raw state, turning
whiter when cooked. Snapper responds well to just about any cooking,
commonly sold whole for baking or steaming. Alternatives, bass,
barramundi, perch, onaga, opaka. If size is a concern suggest loup de
mer, farm striped bass.
PRODUCT SOLD AS
SNA134, whole 1-2 lbs SNA171, whole 2-3 lb
SNA142, Gilled, gutted, scaled SNA172, gilled, gutted, scaled
SNA135, fillet skin on PBO SNA177, fillet skin on PBO
SNA136, fillet skin off PBO SNA178, fillet skin off PBO
SNA134C, pocket cut 1-2 lb SNA171C, pocket cut 2-3 lbs
SNA134B, butterfly 1-2 lb
1-800-969-8862

Snapper, Opaka
ORIGIN: Indonesia, Hawaii, Fiji
WILD/FARMED: Wild
METHOD OF CATCH: Longline
FORM/SIZE SPEC. Whole 5-6 lb, fillet skin on, skin off
SEASON: Year round increased landing Oct-
Feb
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Opakapaka is commonly known as pink snapper or Hawaiian pink
snapper although the skin color is usually light brown. The flesh of the
opaka is a clear, light pink. Fillets cook up white. Especially well suited
for baking, poaching and sauteeing. During the winter season, fish have
a higher fat content and are used in raw preparations. Alternatives could
be NZ pink snappers, onaga, or other true snapper.
PRODUCT SOLD AS
OPK110 Whole 5-6 lb
OPK111 Fillet skin on
OPK112 Fillet skin off
1-800-969-8862

Sole, Dover
ORIGIN: Oregon, Washington, Canada
WILD/FARMED: Farmed
FORM/SIZE SPEC. Fillet skin off 2-4 oz
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
The Pacific dover sole is actually a flounder. Fillets are white to pinkish
with a mild flavor. The flesh is delicate. Preferred methods of cooking
sautee simply in butter or fried. It can be stuffed but take care as fillets
can break apart easily. Alternatives could be petrale sole, Eastern sole
or frozen sole.
PRODUCT SOLD AS
SOL144 Fillet, skin off 2-4 oz
1-800-969-8862

Sole, Petrale Fillet
WILD/FARMED: Wild
FORM/SIZE SPEC. Fillet skin off, 3/6 oz 10 lb box
SEASON: Year round, most plentiful Jan-Mar
FRESH/FROZEN Fresh/Frozen
SUSTAINABLE
CHARACTERISTICS
Petrale sole are members of the flounder family. The flesh is fine
textured and delicately nutty, with a hint of sweetness. This fish is most
excellent sauteed with a little lemon and butter or you can opt to bread it
either way it is delicious. Stuffing is also a good option since the fillets
are so flexible. Alternatives to suggest would be dover sole, eastern
sole, frozen petrale, rex sole or sanddabs.
PRODUCT SOLD AS
SOL121 Fillet, skin off 3/6 oz
1-800-969-8862

Sole, Rex
WILD/FARMED: Farmed
METHOD OF CATCH: Trawling
FORM/SIZE SPEC. Fillet skin off 2-4 oz
SEASON: Year round
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICS
Rex sole is a righteye flounder and caught in the North Pacific. It is an
excellent substitute for the once common sanddab. The flesh is white,
tender, fine grained and mild. Rex sole is sold “pan ready”(head,
innards, tail and fins removed) Other alternatives to rex sole would be
petrale , domestic dover sole or whole dover sole.
PRODUCT SOLD AS
SOL140 Fillet, skin off 2-4 oz
1-800-969-8862

Seafood Product Awareness Aug2010

Seafood Product Awareness Aug2010

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