Seafood Guide 2020 - NorthCenter by Performance Foodservice

Seafood GUIDE

OUR SEAFOOD BRANDS Performance Foodservice 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.

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.

SEAFOOD 91% of seafood consumed today in the United States is imported. Americans eat about 15 pounds of fish and shellfish per person, per year. About half of the seafood we consume is wild caught, the other half is farm raised. TOP 10 Consumed Seafood Items 1. Shrimp 2. Tuna 3. Salmon 4. Pollock 5. Tilapia 6. Pangasius 7. Catfish 8. Crab 9. Cod 10. Clams NET WEIGHT It is common in processing that seafood is altered by the addition of chemicals, water or some form of solution or ice glazed to preserve the product. This liquid can inflate the weight of the product thus reducing the per pound price. In a cutting, watch for excessive weight loss, size loss or moisture remaining in a pan or dish. This is the sign of natural product that was inflated with fluid. Product glazed for the purpose of preserving quality should retain very close to the net weight of the product and is solely used to retain quality and texture of the meat. ONCE FROZEN 1X versus TWICE FROZEN 2X There is a difference in price and quality in Once Frozen also known as 1X, Single Frozen or FAS (Frozen at Sea) and Twice Frozen product. Fresh fish is often caught then headed and gutted. From this point, a few things may happen – product will be cut into portions and frozen at sea; product will remain on ice until landing in port to be cut then frozen; or product will be frozen on the ship, sent to another processor, thawed, cut into portions and then frozen and packaged for the final sale. Each holds a different quality and value to the consumer. PRODUCT OF ORIGIN Seafood caught or harvested in one country may not maintain that origin from boat to plate. “Wild Caught Alaskan Salmon”, may have been caught, sent to another country for processing, then shipped to the US for distribution. The last point of processing is the origin the label will bare. This should not suggest inferiority, but this does mean the product was not caught and processed in the same country. An example of this would be twice frozen seafood.

Seafood GUIDE

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Crab

There are several species of crab that are commercially important in the United States. These include King and Snow crab caught in Alaska, Dungeness crab caught along the West coast and Alaska, and Blue crab caught along much of the Eastern seaboard and the Gulf of Mexico. Total commercial landings of all crab species in the United States over the past decade have ranged from 275 to 350 million pounds per year with an annual dockside value between 400 and 550 million dollars. Fresh and frozen whole crabs, sections or legs, and frozen, pasteurized or canned crab meat is also imported into the U.S. from many different countries around the world. For most of the past decade, between 150 and 200 million pounds of crabs, 15 to 30 million pounds of frozen or pasteurized crab meat, and 50 to 70 million pounds of canned crab meat were imported annually.

POPULAR CHOICE; BLUE SWIMMING CRAB Blue tinges on dark shells and blue patches on the legs give the crab its name. Males have blue claws; females’ claws are orange-tipped. Blue crabs average 4 to 6 inches across. In the domestic fishery, male crabs (“Jimmies”) and immature females (“Sallies”) may be taken as hardshells when their carapace measures 5 inches. There are no size limits on mature female crabs (“sooks”). Blue crab is sold in both hardshell and softshell forms. Peeler crabs are those taken just before molting; softshell crabs are those harvested right afterward. The crabs are harvested with traps, nets and dredges. Blue crabs are found in brackish estuaries and bays from Cape Cod to the Gulf of Mexico. The largest concentration is in Chesapeake and Delaware bays off Maryland and Virginia. North Carolina and Louisiana have blue-crab fisheries as well. The same sapidus species is found in Central and South America, which supply crabmeat to the U.S. market. Blue swimming crab from the Portunus genus is imported from Southeast Asia, primarily as pasteurized meat. Meat of the blue crab has a rich, sweet, succulent and buttery flavor. The body meat is delicately flavored, while claw meat is nutty. Softshells offer a crunchy texture, since they are eaten shell and all. Cooked shells of blue crabs turn orange-red. Body meat is white, tender and flaky. Claw meat has a brownish tint, which is natural. Pasteurized meat is firmer and darker than fresh crab meat. Fresh blue-crab meat should have a mild aroma; pasteurized should have a slight, “heated” aroma.

Blue Swimming Crab

TYPE BRAND

PFG#

DESCRIPTION

PK SZ

WILD/FARMED ORIGIN

Blue Swimming Crab Blue Blue Blue Blue Blue

EM TREAS EM TREAS EM TREAS EM TREAS EM TREAS

572345 572346 572350 572352 572355

CRABMEAT CLAW PSTRZD CRABMEAT SPECIAL PSTRZD CRABMEAT BACKFIN LUMP PSTRZD CRABMEAT SUPER LUMP PSTRZD CRABMEAT JUMBO LUMP PSTRZD

6 6 6 6 6

1 LB 1 LB 1 LB 1 LB 1 LB

Wild Wild Wild Wild Wild

Indonesia Indonesia Indonesia Indonesia Indonesia

6 2 LB 30 8 OZ 10 2 LB 1 20 LB 6 2 LB

Wild Wild Wild Wild Wild

Maine Maine Maine Alaska Canada

CRAB CAKE JONAH CRAB 48 2.5 OZ CRAB CAKE PREM LUMP FZ 100 .65 OZ CRAB CAKE 3OZ PREM FZ CHN ID. 1 15 CT CRAB CAKE MARYLAND FZ TFF 48 3 OZ

Wild Wild Wild Wild

Maine USA China USA

Domestic Cold Water Crab Jonah Jonah Jonah King Rock

PACKER PACKER PACKER PACKER PACKER

541517 430178 604805 982647 266459

CRAB MAINE WILD FZ CRABMEAT JONAH FZ CRAB MEAT JONAH CK FZ CRAB KING LEG 16-20 FZ CRABMEAT ROCK COMBO FZ

CRAB CAKES

HRMNSCLM 376218 SGTCKKTN 575460 EM TREAS 362164 HFS 973628

IMITATION Surimi TRIDENT 54909 CRAB IMIT FLAKE FZ Surimi EM TREAS 486177 CRAB IMIT FLAKE USA FZ Surimi SEA LEGS 952385 CRAB IMIT CHUNK FZ

4 2.5 LB 4 2.5 LB 4 2.5 LB

IMITATION CRAB MEAT - SURIMI

CUTS

Surimi seafood is simulated shellfish made from cooked finfish and sometimes has meat from actual shellfish mixed in. It is designed to mock the appearance and taste of crab, lobster or other shellfish but at a value price point that makes Surimi an alternative ingredient for “seafood” entrees, salads and sandwiches.

Flakes: Bite-size, angular pieces with the flavor and texture of crab Chunks: Chunk Surimi flavored with lobster.

Not long ago, Jonah crabs (cancer borealis) were considered little more than a nuisance by lobstermen off New England and the Canadian Maritimes, who routinely tossed the crustaceans back when they came up in lobster traps. But in the 1990s, as demand for an alternative to established and costly crab species grew, fishermen found they could make extra money selling Jonah crabs to interested processors. The crab is found increasingly on menus and in retail cases around the country. Canada, Maine and New Hampshire are important suppliers. Jonahs are landed year-round by inshore and offshore lobster boats. They range from Nova Scotia to northern Florida but are most abundant from Georges Bank to North Carolina. Jonahs are close relatives of rock crabs (C. irroratus), and the two are often regarded as the same species in the marketplace. However, with an average carapace width of 7 inches, Jonahs are larger and have bigger claws than rock crabs. Jonah crabs are oval-shaped like Dungeness crabs, but with bigger claws. They have reddish shells and white undersides. Raw meat is translucent white; cooked meat is white with brownish-red highlights. It is flaky and sweet, often compared to Dungeness or stone crab, though it’s darker and heavier in texture than Dungeness.The biggest market for Jonah crab is processors and food manufacturers that ”blend” the less expensive meat with Dungeness or blue-crab meat.

Jonah Crab

POPULAR CHOICE; JONAH CRAB

DIAGRAM

Groundfish

Groundfish refers to more than 90 different types of roundfish, flatfish, rockfish, sharks, and skates off the West Coast. With a few exceptions, groundfish live on or near the bottom of the ocean. Fishermen from all over catch them year-round using a variety of gear types. These stocks are harvested in both non-tribal and tribal commercial fisheries and recreational fisheries. NOAA Fisheries and local government entities oversee the management of groundfish in U.S. federal waters.

COD, HADDOCK & POLLOCK These very similar, yet different, groundfish all offer a lean, tender texture and abundant flaky, white meat with a mild taste. World Dock Wild-Caught Cod Loins feature cod loins that are lightly processed and are inspected for quality, consistency and sizing. Bay Winds All-Natural Wild Caught Icelandic Haddock is all natural, frozen at sea within hours of the catch in Iceland. World Dock Wild Caught Haddock fillets are quick frozen, have a beautiful white color, low moisture, and a mild, slightly sweeter taste than Cod or Pollock. World Dock Wild Caught Pollock Fillet portions are skinned and processed to deliver a clean, mild flavor.

FLOUNDER The delicate flavor, flaky white meat, and fine texture are very versatile for all menu applications. Flounder is durable, holds flavors well, not competing with culinary preparations you may utilize. This product features consistent sizing.

Flounder Cod

Haddock

COMMERCIAL FISHING METHODSFINFISH TERMINOLOGY WHOLE FISH (WHL) Head to tail intact. Also TRAWLING called â&#x20AC;&#x2DC;dressedâ&#x20AC;?. Whole fish is least expensive A specially designed net is towed, by a vessel called a trawler. form and can be fully The net catches fish as floats along the smooth seabed utilized for fillets, steaks, loins, soup stock and more. Requires knowledge to process and prepare.

GILLNETTING Fish float into a net and become trapped by their own gills.

Head and Gutting a fish is when an incision is made into the stomach of the whole fish and LONG-LINING the internal organs and guts are removed, leaving only the exterior skin, scales, tail and fins; and the interior meat and bones. As many as 2000 baited hooks are suspended from a long-line that is suspended by buoys floating on the sea surface. The line is hauled up HEAD AND GUTTED by fisherman.

(H&G)

Other methods include Jigging, FishHarpooning, with the head and Midwater Trawl, Pole/Troll, Seine Net,Tail Traps and guts removed. intact. Pots and Dredging.

FISH CUTS Seafood

LOIN (LN) A cut with no bones. Cut from the backbone lengthwise. Usually cut from large fish like tuna, swordfish, shark etc.

N LOI

WHOLE FILLET The Whole Fillet is not common in the US.

Seafood

The abbreviations used like WHL or H&G are common FILLET abbreviations in the systems. Pronounce fill-et. Sides of acomputer fish thatordering have been cut away from the backbone and removed in one piece. Cut from large flatfish like cod, haddock, halibut, flounder, etc. LOIN 76 A cut with no bones. Cut from the backbone lengthwise. Usually cut from large fish like tuna, swordfish, shark etc. V-CUT Removes the pinbone (a set of small bones found behind the ribs), along with a strip of flesh. Cut resembles a V with the narrow point of the V being the tail, the widest part of V near the head. J-CUT Removes the pinbone and the nape (a small thin piece of fatty meat in front of the bottom belly).

BRAND

PFG#

SYM DESCRIPTION

WILD/FARMED ORIGIN

Flounder WRLDDCK 451824 FLOUNDER FIL 5 OZ B/S IQF

1 10 LB

Wild

China

Sole FPI

39207

SOLE STFD W/SCALLOP & CRAB 5 OZ

1 10 LB

Wild

Cod PACKER 414835 COD FIL 12 OZ UP B/S IQF WRLDDCK 405215 COD LOIN 4 OZ IQF WRLDDCK 405206 COD LOIN 8OZ IQF

1 10 LB 1 10 LB 1 10 LB

Wild Wild Wild

China China China

Cod - Breaded & Battered HFS 60198 EM TREAS 580942 EM TREAS 580946 HGH LNR 996800 KNG&PRNC 568408

COD NUGGET 1 OZ BRD FZ COD FIL 2 OZ BB SHPYRD FZ COD FIL 4 OZ BB SHPYRD FZ COD FIL 4 OZ CORONA BB FZ COD FIL 4 OZ CRAFT BEER BTTRD

1 1 1 1 4

10 LB 10 LB 10 LB 10 LB 2.5 LB

Wild Wild Wild Wild Wild

USA

1 10 LB 1 10 LB 10 5 LB

Wild Wild Wild

China Alaska Iceland

Wild Wild Wild Wild Wild Wild Wild Wild Wild Wild Wild Wild Wild Wild

Alaska

China

Pollock WRLDDCK 405233 POLLOCK FIL 2-4OZ IQF WLDLYSMP 588232 * POLLOCK FIL 4.2 OZ IQF ICELANDC 76475 POLLOCK FIL 9-19 OZ CELLO FZ

Pollock - Breaded TRIDENT 68930 HFS 65151 TRIDENT 388696 TRIDENT 432195 TRIDENT 361245 TRIDENT 422218 @ HFS 424220 } TRIDENT 388705 TRIDENT 380470 HFS 277162 HFS 438172 HFS 951326 VIKING 951324 PUBHOUSE 366276 @

POLLOCK POPCORN BRD FZ POLLOCK NUGGET 1 OZ BRD FC CN FZ POLLOCK NUGGET BRD WHL GRAIN FZ POLLOCK STICK BRD WHL GRAIN CN FZ POLLOCK STICK BRD BAJA FZ POLLOCK FIL 1-2 OZ BRD TORTILLA FZ POLLOCK FIL 3 OZ BRD WHL GRAIN FZ POLLOCK FIL 3.6 OZ BRD WHL GRAIN FZ POLLOCK FIL 4 OZ BRD PAR BKD FZ POLLOCK FIL 4 OZ BRD FZ POLLOCK FIL 3.6 OZ POTATO CRNCH CN FZ POLLOCK FIL 4 OZ POTATO CRUST FC FZ POLLOCK FIL 4 OZ LEMON PEPPER FZ POLLOCK FIL 2 OZ BB FZ

1 1 1 1 1 1 1 1 1 1 46 1 1 1

10 LB 10 LB 10 LB 10 LB 10 LB 10 LB 10 LB 10 LB 10 LB 10 LB 3.6 OZ 10 LB 10 LB 10 LB

Alaska Alaska Alaska Alaska Alaska Alaska Alaska Iceland USA USA Alaska Alaska

BRAND

PFG#

SYM DESCRIPTION

WILD/FARMED ORIGIN

Haddock - Fresh & Refresh PACKER BRISTOL BRISTOL PACKER

416513 @ 572572 508712 462212

HADDOCK FIL 6-10 OZ B/S SCROD FRSH 1 HADDOCK FIL 5 OZ B/S REFRESH 1 HADDOCK FIL 8-16 OZ VALUE PACK REFRESH 1 HADDOCK FIL 8-16 OZ REFRESH 1

10 LB 10 LB 10 LB 10 LB

Wild Wild Wild Wild

USA Norway Norway Norway

Haddock - Single Frozen ROCKPORT 616153 * ICELANDC 946134 BAYWINDS 523092 BAYWINDS 564291 ( ICELANDC 982159 ICELANDC 946076 (

HADDOCK FIL 8-16 B/S SP FAS FZ HADDOCK FIL 5-8 OZ B/S FZ HADDOCK FIL 8-16 OZ B/S SP FAS FZ HADDOCK FIL 8-16 OZ B/S SP FAS FZ HADDOCK FIL B/S CELLO FZ HADDOCK FIL B/S CELLO FZ

2 4 4 1 10 1

14 LB 12 LB 12 LB 12 LB 5 LB 5 LB

Wild Wild Wild Wild Wild Wild

RUSSIA Iceland Iceland Iceland Iceland Iceland

Wild Wild Wild Wild Wild Wild Wild Wild Wild Wild

China China China USA NORWAY China Iceland China China China

Haddock - Twice Frozen FPI 351109 PACKER 296229 SEASIDE 246748 ICY BAY 608019 PACKER 275607 WRLDDCK 405207 ICELANDC 868099 WRLDDCK 405208 WRLDDCK 405226 WRLDDCK 405227

HADDOCK LOIN 4 OZ IQF HADDOCK FIL 1.25 -3 OZ B/S IQF HADDOCK FIL 4-6 OZ B/S IQF HADDOCK FIL 4-6 OZ B/S IQF HADDOCK FIL 6-8 OZ B/S IQF HADDOCK FIL 6-8 OZ B/S IQF HADDOCK FIL 8-10 OZ B/S IQF HADDOCK FIL 8-10 OZ B/S IQF HADDOCK FIL 10-12 OZ B/S IQF HADDOCK FIL 12OZ UP B/S IQF

1 1 1 1 1 1 1 1 1 1

10 LB 10 LB 10 LB 10 LB 10 LB 10 LB 10 LB 10 LB 10 LB 10 LB

Haddock - Breaded & Battered HGH LNR 868070 HFS 868120 HFS 946089 HFS 351548 ICELANDC 896827 PUBHOUSE 362803 ICELANDC 242028 PUBHOUSE 367174 EM TREAS 580950 PUBHOUSE 354887 ICELANDC 929957

HADDOCK STICK 1 OZ BRD FZ HADDOCK SQ 4 OZ BRD FZ HADDOCK WEDGE 5.3 OZ BB RAW FZ HADDOCK FIL 4 OZ BRD FZ HADDOCK FIL 2 OZ BB FZ HADDOCK FIL 2 OZ BB FZ HADDOCK FIL 4 OZ BB FZ HADDOCK FIL 4 OZ BB FZ HADDOCK FIL 6 OZ BB SHPYRD FZ HADDOCK FIL 6 OZ BB FZ HADDOCK FIL 8.5 OZ BB FZ

1 2 2 40 2 1 1 1 1 1 1

10 LB 5 LB 5 LB 4 OZ 5 LB 10 LB 10 LB 10 LB 10 LB 10 LB 20 LB

Wild Wild Wild Wild Wild Wild Wild Wild Wild Wild Wild

USA USA China

Lobster Scientific Name:

Homarus americanus

Market Name: Lobster

Common Name: American, Maine or Canadian lobster

ABOUT American lobsters have two powerful claws — a crusher and a ripper — which should be kept banded to prevent injury to other lobsters or the cook. The meatiest part of the animal is the tail, though claws, knuckles, body and small walking legs offer meat, too. American lobsters are found in the North Atlantic from Labrador to North Carolina. Major producers are Atlantic Canada, Maine and Massachusetts, in that order. The lobsters are harvested from depths of 15 to 1,000 feet in rectangular, wire-mesh traps. Market sizes range from “chickens” (1 to 1 1/8 pound) to jumbos (over 3 1/2 pounds). A pound of meat can be extracted from four to six lobsters weighing 1 to 1 1/4 pounds. A lobster sheds its shell annually, revealing a soft new one underneath. Though the newly molted lobster is much larger, its meat is watery and flaccid. New-shells offer lower meat yields than hardshells (30 to 45 percent vs. 55 percent). Lobster meat is mild and sweet in flavor. The texture is firm and somewhat fibrous; tail meat is firmer than that in the claws. Live lobsters range in color from brownish rust to bright blue to greenish brown. All lobster shells turn bright red when cooked. The meat is white with red tinges. Live lobsters should be active, and their tails should curl, not dangle, beneath them. Cook weakened lobsters immediately; discard dead ones.Consumers are advised not to eat the tomalley, the light-green substance found in the lobster. This is the liver and pancreas, which accumulates contaminants from the creature’s environment. All product is hand picked. Early season pack (May-June) when the lobsters are hard shell, the lobster is full of meat and creates a challenge getting the whole muscles out of the shell and apart from the cartilage. Due to this spring pack, you will see “Broken” or “CK Broken” on the market.

BRAND

PFG#

SYM DESCRIPTION

WILD/FARMED

ORIGIN

Fresh BAYWINDS 497734 @ LOBSTER MEAT CK DRY FRSH COZYHRBR 871674 @ LOBSTER MEAT CK DRY FRSH PACKER 382718 @ LOBSTER MEAT TCK FRSH

6 2 LB Wild 6 2 LB Wild 6 2 LB Wild

USA North America North America

Frozen BAYWINDS 409866 LOBSTER TAIL 5-6 OZ IQF BAYWINDS 409845 } LOBSTER MEAT CK DRY FZ BAYWINDS 436053 ( LOBSTER MEAT CK DRY FZ BAYWINDS 409860 ROCKPORT 434833 RLATLNTC 261206 EM TREAS 409875 EM TREAS 435022 ROCKPORT 307412

(

LOBSTER MEAT TCK DRY FZ LOBSTER TAIL 6-8 OZ B/F IQF LOBSTER MEAT CKL DRY FZ LOBSTER MEAT CK DRY FZ LOBSTER MEAT CK DRY FZ LOBSTER MEAT CK DRY FZ

1 10 LB Wild 6 2 LB Wild 1 2 LB Wild

USA USA USA

6 24 3 6 1 3

US Canada Canada Canada Canada Canada

2 LB 5 OZ 4 LB 2 LB 2 LB 4 LB

ild W Wild Wild Wild Wild Wild

Imitation KNG&PRNC 968194 LOBSTER IMIT SENSATION FZ

6 2 LB Wild

USA

Salmon SMOKED TROUT & SALMON

Farm-raised hot smoked trout and cold smoked Atlantic salmon are an excellent way to preserve the delicate flavors of each finfish, with each filet trimmed by hand with superior craftsmanship. Bay Winds offers genuine Scottish Smoked Fresh Salmon that is soaked in spices, brown sugar and sea salt, then cold smoked over hardwood chips. During this process the fish is not cooked, but develops a signature smoky flavor. Empire’s Treasure Smoked Fresh Salmon and Trout deliver extraordinary flavor along with a host of nutritional benefits. Both are naturally smoked using native Maine fruitwoods and hardwoods. Kosher certified salmon is pre-sliced with pin bone out, skinless, and belly trimmed. Empire’s Treasure Smoked Salmon and Trout are conveniently ready to use from a thawed state.

ATLANTIC SALMON Atlantic salmon once wild caught in the Atlantic is now the most important farmed salmon species. Farming takes place in the Atlantic, Paciﬁc and Indian Oceans. Top producing countries include Chile, Canada, Norway, Scotland, Iceland and the United States. First grown in hatcheries from selected broodstock, Salmon is farmed in the open ocean. The farming process can vary from 18 to 36 months.

ALASKAN SALMON The clean, icy waters and abundance of natural food give Alaskan wild-caught salmon unparalleled ﬂavor and deep, beautiful colors. Performance Foodservice offers several species of all-natural, premium Alaskan salmon that is wild-caught, processed and packed by native Alaskans in Alaska. Wild Alaskan salmon comes from an extremely well-managed, environmentally responsible and sustainable ﬁshery, resulting in superior quality, taste and eye appeal. Choose from Bay Winds Wild-Caught in the USA Alaska, All-Natural Sockeye Salmon and Empire’s Treasure Wild-Caught in the USA Alaska Keta Salmon.

al cS i t n

a Atl

Rainbow

Trout

BRAND

PFG#

SYM DESCRIPTION

1 1 27 1 40

10 LB 10 LB 6 OZ 10 LB 4 OZ

WILD/FARMED

ORIGIN

Wild Wild Wild Wild Wild

Alaska Alaska Alaska Alaska Alaska

Farm Farm Farm Farm Farm Farm Farm Farm Farm

USA Chile Faroe Island Faroe Island Faroe Island

Salmon - Wild Alaskan BAYWINDS EM TREAS TRIDENT EM TREAS TRIDENT

419388 509955 994648 509919 890447

SALMON FIL 8 OZ SOCKEYE SKN-ON VP FZ SALMON FIL 4 OZ KETA B/S IQF SALMON FIL 6 OZ KETA B/S IQF SALMON FIL 8 OZ KETA B/S IQF SALMON FIL 4 OZ B/S GRLLD FC VP FZ

Salmon - Farmed BRISTOL FRSHCTCH BAYWINDS BAYWINDS BAYWINDS HGH LNR WRLDDCK WRLDDCK FPI

474362 454977 529789 529793 529794 301616 565032 565034 410767

SALMON FIL 3-4 LB ATLANTIC SKN-ON PBO FRESH SALMON FIL 3-4 LB ATLANTIC SKN-ON PBO FRESH SALMON FIL 4 OZ FAROE ISLAND B/S VP FZ SALMON FIL 6 OZ FAROE ISLAND B/S VP FZ SALMON FIL 8 OZ FAROE ISLAND B/S VP FZ SALMON LOIN 4 OZ FZ SALMON FIL 6 OZ ATLANTIC B/S IQF SALMON FIL 8 OZ ATLANTIC B/S IQF SALMON BURGER 4 OZ FC IQF

1 1 1 1 1 1 1 1 1

10 LB 10 LB 10 LB 10 LB 10 LB 10 LB 10 LB 10 LB 10 LB

Chile Chile

Smoked Salmon DUCKTRAP DUCKTRAP EM TREAS EM TREAS DUCKTRAP

477709 * 611723 * 258735 259189 912512

SALMON HOT SMOKED FZ 2 2-3 LB SALMON SIDE PEPPER SKN-ON FZ 2 2.5 LB SALMON COLD SMOKED SLCD SKNLS FZ 2 2-2.5LB SALMON COLD SMOKED SLCD SKNLS PASTRAMI FZ 2 2-2.5LB SALMON COLD SMOKED TRIM FZ 1 3 LB

Farm Farm Farm Farm Farm

Trout EM TREAS 230231 TROUT HOT SMOKED FIL S/ON FZ BAYWINDS 558251 TROUT FIL 5-7 OZ RAINBOW SKN-ON VP FZ CLEAR SP 606577 TROUT FIL 5-7 OZ CLR CUT NAT VP FZ

6 1 1

8 OZ 10 LB 10 LB

Farm Farm Farm

USA Peru USA

Bay Winds Salmon Bay Winds All-Natural Wild Alaska Sockeye Salmon isâ&#x20AC;¦ also commonly referred to as red salmon or blueback salmon. Within hours of being harvested, Bay Winds All Natural Wild Alaskan Sockeye Salmon is cleaned, boned and flash frozen capturing its rich orange-red color and locking in its just-caught, pure Alaskan freshness.

Scallops

In the United States, the most common part of the scallop consumed is the large white abductor muscle. In other countries, it is also common to consume the entire scallop which is edible.

SWIMMING A scallop ‘swims’ by sucking water into its shell and then quickly closing or clapping its shell shut by contracting its abductor muscle. As water shoots out, the scallop moves along the sea floor.

FEEDING Scallops feed by filtering microscopic plankton out of the sea water.

LIFE CYLCE Scallops grow to commercial size in 3 – 5 years. It takes 3 years to grow to a 30/40 scallop and up to 5 ½ to reach U/10. According to NOAA Fisheries, sea scallops can live up to 20 years.

ANATOMY OF A SEA SCALLOP EYES MANTLE

MOUTH

GILL

REPRODUCTIVE GLAND

LIGAMENT ADDUCTOR SCALLOP MUSCLE

NORTH ATLANTIC SCALLOP HARVEST AREA

BRAND

PFG#

DESCRIPTION

PK SZ WILD/FARMED HARVESTED ORIGIN

Block FAS â&#x20AC;&#x201C; Frozen at Sea BAYWINDS 466396 SCALLOP 10-20 DRY FAS BLOCK USA 2 5 LB Wild USA BAYWINDS 466397 SCALLOP 20-30 DRY FAS BLOCK USA 2 5 LB Wild USA

Fresh & Refreshed SEATRADE 539079 SCALLOP CHNK U-10 DRY FRSH USA 1 8 LB Wild USA BRISTOL 355386 SCALLOP CHNK U-10 DRY FRSH USA 1 8 LB Wild USA EM TREAS 491550 SCALLOP U-10 DRY FRSH USA 1 8 LB Wild USA EM TREAS 491542 SCALLOP 10-20 DRY FRSH USA 1 8 LB Wild USA PACKER 994319 SCALLOP 10-20 DRY FRSH USA 1 8 LB Wild USA EM TREAS 491543 SCALLOP 20-30 DRY FRSH USA 1 8 LB Wild USA PACKER 994323 SCALLOP 20-30 DRY FRSH USA 1 8 LB Wild USA

IQF Dry EM TREAS 888874 SCALLOP 10-20 DRY IQF USA 2 5 LB Wild USA EM TREAS 888879 SCALLOP 20-30 DRY IQF USA 2 5 LB Wild USA EM TREAS 888878 SCALLOP 30-40 DRY IQF USA 2 5 LB Wild USA PACKER 341522 SCALLOP LRG PCS IQF 2 5 LB Wild USA

IQF WRLDDCK 252173 SCALLOP 20-30 IQF CHN 2 5 LB Farm China WRLDDCK 252180 SCALLOP 40-60 IQF CHN 2 5 LB Farm China WRLDDCK 252182 SCALLOP 60-80 IQF CHN 2 5 LB Farm China

OTHER DUCKTRAP 55193 SCALLOP 90CT SMKD FZ EM TREAS 444321 SCALLOP 26-30 BRD FZ USA

2 1 LB Wild 4 2.5 LB Wild Dredge

USA Canada

##/## Count per lb, how many scallops average per lb

Refreshed Scallops frozen at Sea and brought back to fresh in a controlled environment

Block FAS Scallops frozen at sea

IQF Dry Scallops harvested at sea, bagged and put on ice but never frozen until landing to shore. Product then is Individually Quick Frozen. Wet Scallops are treated with a solution of water and/or sodium tripolyphosphate (STPP). This preserves them, but it also helps them to hold on to a lot more water weight making Wet Scallops less expensive than Dry. Dry scallops are scallops that are not treated in this way, packed naturally with either a light glaze to protect the scallop during freezing or fresh in the gallon. Wet Scallops perform better in fried applications and used in a stuffing, but will not sear well. Dry Scallops have a firmer, sweeter taste and are ideal for any center of the plate application.

Blue Mussels, steamed

Shellfish

guide

The term “shellfish” is used both broadly and specifically. In common parlance, as in "having shellfish for dinner", it can refer to anything from clams and oysters to lobster and shrimp. For regulatory purposes it is often narrowly defined as filter-feeding molluscs such as clams, mussels, and oysters to the exclusion of crustaceans and all else.[6] 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".

TYPES Blue Mussels 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, which range from white to orange, are plump and tender, but less soft than clams. Color doesn’t indicate quality. Females tend to be orange when ripe (they’re fine to eat and, unlike oysters, don’t taste oily when about to spawn).If a mussel’s shell gapes, try to pinch it shut. If the mussel is alive, it will respond by shutting its shell tightly. If it doesn’t, discard the mussel, along with any that have broken shells.

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 hardshells. 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.

Oysters The Eastern oyster is known for its distinctive, salty flavor and meaty texture. Oyster meats, which are somewhat fatty, should be smooth with adequate liquor (store cup-side down to retain the liquor). Eastern oysters have a moderately deep, elongated, gray-white to gray-brown, rough, spoon-shaped shell with rose-colored streaks. Inside is a light-colored fringe (the gill) and creamy to light-brown meat. Cooked meat turns ivory.To test for live oysters, tap the shell; it should close. A sulfur odor indicates a dead oyster. The liquid in which fresh, shucked oysters are packed should be clear.

Oysters, raw

BRAND

PFG#

DESCRIPTION

SZ WILD/FARMED ORIGIN

Clams - Fresh, Frozen PANAPESC PANAPESC PACKER PACKER ROCKPORT PACKER SEAWATCH EM TREAS

974885 78297 228089 305815 340685 91448 917307 454592

CLAM S/ON BABY 40-60 CT FZ 20 8 OZ Farm CLAM MEAT BABY W/JUICE FZ TFF 10 1 LB Farm CLAM WHL BELLY SHUCKED DOM FRSH 2 .5 GA Wild CLAM WHL BELLY SHUCKED DOM FRSH 2 .5 GA Wild CLAM WHL BELLY SHUCKED DOM FZ 6 .5 GA Wild CLAM STRIPS FZ 2 .5 GA Wild CLAM CHPD SEA IQF 2 5 LB Wild CLAM CHPD SEA IQF 2 5 LB Wild

USA USA USA USA USA USA USA

Clams - Canned EM TREAS EM TREAS MDATLNTC EM TREAS EM TREAS

454558 454559 946101 454580 454581

CLAM CHPD OCEAN CLAM CHPD SEA CLAM CHPD SEA GRMT CLAM JUICE OCEAN CLAM JUICE SEA

12 12 12 12 12

51 OZ 51 OZ 51 OZ 46 OZ 46 OZ

Wild Wild Wild Wild Wild

USA USA USA USA USA

Clams - Breaded & Prepared CPT FRED 46405 EM TREAS 454582 EM TREAS 454590 SEAWATCH 347683 HRMNSCLM 582482 SEAWATCH 346111

BREADED

CLAM STRIPS BRD IQF CLAM STRIPS BRD IQF CLAM STRIPS BRD IQF CLAM STRIPS BRD SUPER IQF CLAM CAKE BRD FZ CLAM STFD PREM W/SEA CLAM FZ

1 6 LB Wild 2 3 LB Wild 24 4 OZ Wild 2 5 LB Wild 72 2.25OZ 36 2 OZ Wild

USA USA USA USA Maine USA

2 10 1 1

USA Chile USA Canada

Mussels DUCKTRAP EM TREAS PACKER PACKER

26214 859737 228092 442108

MUSSELS MEAT SMKD 75 PER LB DOM MUSSELS S/ON FC FZ CI MUSSELS S/ON PEI FRSH MUSSELS S/ON MAINE FRSH

1 LB 1 LB 10 LB 10 LB

Oysters - Available via 2 day lead order cycle BRISTOL BRISTOL BRISTOL BRISTOL PACKER BRISTOL BRISTOL PACKER BRISTOL PACKER

470489 470487 470488 470492 530236 470468 470485 228087 470449 389343

OYSTER BLUE POINT IN SHELL DOM OYSTER COPPS ISLAND IN SHELL OYSTER IRISH POINT DAISY BAY CA OYSTER KATAMA BAY IN SHELL DOM OYSTER KUMAMOTO OYSTER PEMAQUID IN SHELL DOM OYSTER RIP TIDE IN SHELL DOM OYSTER SHUCKED DOM OYSTER STANDISH SHORE IN SHELL OYSTER WELL FLEET CAPE COD

1 1 1 1 1 1 1 1 1 1

100 CT 100 CT 100 CT 100 CT 60 CT 100 CT 100 CT 1 GA 100 CT 100 CT

Clams, steamed

All Empire's Treasure clams are caught and processed in Massachusetts!

Farm Farm Farm Wild

• •

Atlantic Surf Clams (sea clams). Hand shucked which allows all the natural juices and sweet flavor to remain in the clam until processing. Sliced to a thickness 5 times thicker than a standard clam strip.

Shrimp Shrimp is the #1 most consumed seafood in the world and Performance Foodservice offers a wide variety. Key species include White Shrimp, Pink Shrimp, Mexican Shrimp, South American Shrimp, Black Tiger Shrimp, and more.

Not only are there many varieties and species of shrimp for sale worldwide, but there is a great diversity in product forms. Product can be divided into two basic types: raw and cooked. It can then be further divided into fresh and frozen. Within these categories, almost all shrimp in the U.S. market can be sold as head-off tails, and the bulk of that is sold frozen.

SHRIMP PACK S

SHRIMP TERMINOLOGY # / # - Size Count per pound H/O - Head On S/O – Shell On or Headless P&E – Peel & Eat / Shell is Scored RPDT/On – Raw Peeled & Deveined Tail On RPDT/Off – Raw Peeled & Deveined Tail Off CPDT/On – Cooked Peeled & Deveined Tail On CPDT/Off – Cooked Peeled & Deveined Tail Off PUD – Peeled & Undeveined

Did You Know…….

ABOVE, BLOCK FROZEN BELOW, INDIVIDUALLY QUICK FROZEN

Shell-on Shrimp

GREAT FOR • Grilling • Seafood Boils • Seafood Platters 13/15 Shell On

16/20 Shell On

21/25 Shell On

B E C O M E S

Peeled Shrimp

WONDERFUL IN • Tacos • Pasta • Rice 16/20 RPDT/On 21/25 RPDT/On 26/30 RPDT/On

B E C O M E S

Cooked Shrimp

PERFECT FOR • Salads • Shrimp cocktail Seafood • Wraps 21/25 CPDT/On 26/30 CPDT/On 31/35 CPDT/On For more information contact: Corey Vose—COP, Dairy & Oils Category Manager (207)623-1522 x 312 or cvose@pfgc.com

BRAND

PFG#

SYM DESCRIPTION

WILD/FARMED

ORIGIN

White - Farmed BLOCK SAIL 328547 SHRIMP WHI 16-20 S/ON FZ 6 4 LB Farm SAIL 348233 SHRIMP WHI 21-25 S/ON FZ 6 4 LB Farm SAIL 345953 ? SHRIMP WHI 26-30 S/ON FZ 6 4 LB Farm BAYWINDS 561860 * SHRIMP WHI 21-25 S/ON FZ 10 5 LB Farm

India India India Ecuador

IQF BAYWINDS BAYWINDS BAYWINDS BAYWINDS BAYWINDS BAYWINDS BAYWINDS BAYWINDS BAYWINDS BAYWINDS BAYWINDS BAYWINDS BAYWINDS BAYWINDS BAYWINDS BAYWINDS

421082 421083 421091 453692 421117 421161 453698 421098 421162 421095 421121 421165 517720 421127 421129 421153

( ( (

SHRIMP WHI 8-12 RPDT/ON IQF SHRIMP WHI 13-15 RPDT/ON IQF SHRIMP WHI 16-20 RPDT/ON IQF SHRIMP WHI 16-20 RPDT/ON IQF SHRIMP WHI 16-20 RPDT/OFF IQF SHRIMP WHI 16-20 CPDT/ON IQF SHRIMP WHI 16-20 CPDT/ON IQF SHRIMP WHI 21-25 RPDT/OFF IQF SHRIMP WHI 21-25 CPDT/ON IQF SHRIMP WHI 26-30 RPDT/ON IQF SHRIMP WHI 26-30 RPDT/OFF IQF SHRIMP WHI 26-30 CPDT/ON IQF SHRIMP WHI 26-30 CPDT/ON IQF SHRIMP WHI 31-40 RPDT/OFF IQF SHRIMP WHI 41-50 RPDT/OFF IQF SHRIMP WHI 71-90 RPDT/OFF IQF

5 5 5 1 5 5 1 5 5 5 5 5 1 5 5 5

2 LB 2 LB 2 LB 2 LB 2 LB 2 LB 2 LB 2 LB 2 LB 2 LB 2 LB 2 LB 2 LB 2 LB 2 LB 2 LB

Farm Farm Farm Farm Farm Farm Farm Farm Farm Farm Farm Farm Farm Farm Farm Farm

India India India India India India India India India India India India India India India India

White Shrimp (Panaeus vannamei) The most popular of all shrimps on the market, white shrimp is available both as Farm-Raised and Wild-Caught in a variety of forms. The meat is firm yet tender and cooks to a pleasant red hue. Its meat is mild and sweet in flavor. Farm raised white shrimp offer year-round supply and consistent quality making this shrimp a staple on menus.

Latin Name: Lito-penaeus Vannamei Harvest: India, Indonesia, Vietnam, Ecuador & Mexico Flavor: Sweet Color: Creamy White, Pink Lined when cooked Texture: More delicate textured meat Size: Range from 8-12ct up to 90-130 ct

BRAND

PFG#

SYM DESCRIPTION

WILD/FARMED

ORIGIN

Wild Wild Wild Wild Wild Wild

Mexico

CERTIFICATION

Wild BAYWINDS PACKER COXS BAYWINDS PIER33GM ROCKPORT

468623 84024 601477 587627 562161 511275 }

SHRIMP WHI 21-25 HDLS/O RAW MX 4 5 LB SHRIMP 90-110 RAW PUD FZ 10 5 LB SHRIMP PINK 110-130 RPDT/OFF IQF 5 5 LB SHRIMP PINK 26-30 RPDT/OFF IQF 10 2 LB SHRIMP RED 16-20 RPDT/ON IQF 5 2 LB SHRIMP RED 31-40 RPDT/OFF IQF 6 2 LB

USA USA Argentina Argentina

PINK SHRIMP Bay Winds Pink are a unique Florida shrimp that has a beautiful pink shell color and a sweet and mild flavor with a lobster-like texture. These Wild Caught shrimp are harvested from the crystal clear waters of the Dry Tortugas north to Tarpon Springs, FL. With their sweet and mild flavor they can be enjoyed as a peel and eat shrimp, used in scampi or be easily incorporated into any recipe. Like most shrimp that turn pink after cooking, Bay Winds are a beautiful pink color and turn opaque after cooking. The shell color is indicative of the species and the environment in which they live. These shrimp live in the clean coral sand off the west coast of Florida which contributes to the pink shell color as well as the sweet taste. This line of shrimp are not only unique in color but can also be identified by the red dot on the shell. Prized for their sweet, tender meat, pink shrimp are caught fresh year-round, but are more abundant during winter months. Cooking Method: Boil. Fry. SautÃ©. Steam. Latin Name: Pandalus jordani Harvest: Nearly 85 percent of the pink shrimp harvested in the United States comes from the west coast of Florida. Flavor: Sweet and mild flavor Color: Creamy white, pink-lined when cooked Texture: Lobster-like texture Size: 10-15 ct up to 91-110ct

BRAND

PFG#

SYM DESCRIPTION

5 1 5 5 5 5 5 5 5

2 LB 2 LB 2 LB 2 LB 2 LB 2 LB 2 LB 2 LB 2 LB

WILD/FARMED

ORIGIN

Farm Farm Farm Farm Farm Farm Farm Farm Farm

Indonesia Indonesia Indonesia Indonesia Indonesia Indonesia Indonesia Indonesia Indonesia

Tiger - Farmed EM TREAS EM TREAS EM TREAS EM TREAS EM TREAS EM TREAS EM TREAS EM TREAS EM TREAS

157202 490820 157203 157204 157205 157206 157226 157227 157228

(

SHRIMP TIGER 8-12 RPDT/ON IQF SHRIMP TIGER 8-12 RPDT/ON IQF SHRIMP TIGER 13-15 RPDT/ON IQF SHRIMP TIGER 16-20 RPDT/ON IQF SHRIMP TIGER 21-25 RPDT/ON IQF SHRIMP TIGER 26-30 RPDT/ON IQF SHRIMP TIGER 26-30 RPDT/OFF IQF SHRIMP TIGER 31-40 RPDT/OFF IQF SHRIMP TIGER 41-50 RPDT/OFF IQF

TIGER SHRIMP Black tigers are the largest and fastest growing of the commercial shrimp species and can reach up to 1 lb each. Tigers are characterized by the blue-black stripes on their shell. When cooked, the tiger's stripes turn an appealing red, making them a favorite for shrimp cocktails and center of-the-plate presentations. Farmed black tiger shrimp have a mild flavor compared to the pronounced taste of ocean-harvested Gulf shrimp. Cooked tiger's meat is also softer than that of other shrimp species. Latin Name: Penaeus Monodon Harvest: Typically from Thailand, India & Indonesia Flavor: Mild Color: Rich red color when cooked Texture: Firm Sizes: Range from 2-4ct up to 61-70ct Cooking method: Boil. Broil. Grill. Sauté. Steam. Large tiger shrimp tails are excellent hors d’oeuvres in classic shrimp cocktails or grilled on skewers. They’re good with pasta or in casseroles, since they can withstand tossing with other ingredients. Their thick shells hold heat, so black tigers cook more quickly than the other Penaeids. Watch them closely; they toughen if overcooked.

CERTIFICATION

Skewered Shrimp

BRAND

PFG#

SYM DESCRIPTION

WILD/FARMED

ORIGIN

CERTIFICATION

Breaded / Battered EM TREAS FPI EM TREAS EM TREAS EM TREAS EM TREAS

580956 232516 444302 444311 444318 444316

916248 536139 26216 35117 265374 860925

(

SHRIMP BB 31-35 SHPYRD FZ 1 10 LB Farm SHRIMP BRD 65-100 T/OFF POPCORN 4 3 LB Farm SHRIMP BRD 21-25 B/F COCONUT FZ 4 3 LB Farm Indonesia SHRIMP BRD 21-25 B/F PANKO CHN 4 3 LB Farm Indonesia SHRIMP BRD LIGHTLY B/F TNDR USA 4 3 LB Farm Peru SHRIMP BRD 60-125 PANKO IQF USA 4 3 LB Wild Guyana

BAP 2 Star BAP 2 Star MSC

Misc FPI FPI DUCKTRAP FPI FPI FPI

SHRIMP 26-30 SKEWER SUGAR CANE SHRIMP 28-34 BAMBOO SKEWER FZ SHRIMP 110 CT AV SMKD MAINE SHRIMP 250-350 FOR SALAD FC FZ SHRIMP P&D LG BROKEN SHRIMP P&D LG BROKEN

1 1 2 4 6 1

10 LB 10 LB 1 LB 2.5 LB 3 LB 3 LB

Farm Farm Wild Farm Farm Farm

Coconut Breaded Shrimp

Squid

Squid is the second most widely consumed shellfish in the world. Squid should offer a mild and somewhat sweet flavor. Frozen tubes should be ivory-white in color and have no distinct odor. The two main parts of the squid used for food consumption is the tube (top) and the tentacles (bottom). The tube is used to cut into rings and or strips. Breaded squid is called calamari.

TYPES Illex illecebrosus: • • •

Also known as Northern Shortfin Squid. Wild Caught Domestic (Between New Jersey and Maine) Frozen at Sea quality is by far the best. It maintains better color, flavor and texture.

•

Monterey Bay Aquarium rated Illex as “GOOD”, a good alternative to other squid species. The Northern Shortfin Squid is well managed by NOAA in the North Atlantic fishery. A lower cost alternative to the USA Loligo Pealei and a very sustainable resource. Illex when compared to other species of Squid has 29% less cholesterol and 46% less sodium

• • •

Wings

Loligo Pealeii: • •

Wild caught domestic Atlantic Coast United States (caught between New Jersey and Maine). Creates the standard for taste, color and tenderness.

Loligo Chinensis: • • • • •

Wild caught in China. Packed in the recognizable format of tray and bag. Competitively priced. Fully cleaned and tentacles are separated from tubes. Squid is sized by its tube length which mirrors the domestic Loligo. It is similar to Loligo Pealeii but not considered of the same quality, tenderness and of course is not domestic.

Tube

Eyes

Todarodes (Japanese Flying Squid): • • • • • •

Harvested in the Pacific Ocean including the coast of China. Native to this region and not available from anywhere else in the world. From deep waters and has a thicker wall compared to the Loligo species. Most of the squid is caught post-spawn making it a renewable resource. When the tube is cut into rings, it will present a wider ring (due to the larger diameter of the squid body) and will have a thicker wall. Generally, Todarodes are less expensive.

Tentacles

Head Meat, Cartilage (typically removed)

BRAND

PFG# SYM TYPE

DESCRIPTION

SZ WILD/FARMED HARVEST

ORIGIN

Squid Tubes ROMA ROMA ROMA ROMA LUIGI

414522 586018 * 414520 414511 417208

LOLIGO CHINESIS SQUID TUBES ONLY 4-6" FZ ILLEX SQUID T&T FZ ILLEX FZ LOLIGO CHINESIS SQUID T&T 4-6" FZ LOLIGO PEALEII SQUID T&T 4-6" FZ TODARODES SQUID T&T FZ

4 2.5 LB 4 2.5 LB 4 2.5 LB 4 2.5 LB 4 2.5 LB

Wild Wild Wild Wild Wild

China USA China USA China

Squid Rings LUIGI 477303 ROMA 586028 * PANAPESC 852498 ICY BAY 326329 TOWNDOCK 434845 ASSOLUTI 414551 ROMA 414519

TODARODES SQUID RINGS ONLY FZ ILLEX SQUID R&T FZ ILLEX FZ LOLIGO CHINESIS SQUID R&T 5-8" FZ LOLIGO CHINESIS SQUID R&T 3-5" FZ LOLIGO CHINESIS SQUID R&T FZ LOLIGO CHINESIS SQUID R&T FZ LOLIGO PEALEII SQUID R&T FZ

4 2.5LB 4 2.5 LB 4 2.5 LB 4 2.5 LB 20 8 OZ 4 2.5 LB 4 2.5 LB

Wild Wild Wild Wild Wild Wild Wild

China USA China China China China USA

Breaded Squid ROMA ROMA

444322 FP SQUID 444323 FP SQUID

CALAMARI RING BRD IQF CALAMARI R&T BRD IQF

5 2 LB Wild Midwater Trawl India 5 2 LB Wild Midwater Trawl India

TERMINOLOGY T&T=Tubes & Tentacles Both cleaned tubes and the tentacles will be packed in same box. Natural proportion should be 65% of the weight is tubes, 35% of the weight is tentacles. Common tubes or tubes and tents (tentacles) sizes are 3-5”, 5-8”, 8-12”. These are the lengths of the cleaned squid body.

R&T Rings & Tentacles

RINGS Tubes that have been cut into ring shapes.

NET WEIGHT weight after glaze is removed and product is 80-90% defrosted.

Crusted Tuna Tacos

Steak Fish

A catch-all phrase used to describe any fish large enough to be cross-cut into steaks. For our purposes, this includes tuna, mahi mahi, swordfish, and sea bass.

YELLOWFIN TUNA Empires Treasure Wild-Caught Sashimi Grade Yellowfin Tuna is harvested using hook and line methods (safe for dolphins, and better for the fish meat), which target large tuna and naturally encourage sustainability. Empire’s Treasure Yellowfin Tuna is pre-portioned and packaged at the source to ensure quality and consistent size.

MAHI MAHI Empire’s Treasure Wild-Caught Mahi Mahi is sourced from the prime fishing grounds of South America. Mahi Mahi has become a favorite in a number of dining establishments. It is plentiful, relatively inexpensive, and appealing in flavor and texture. The mild flavor is ideal for chefs wishing to add a signature sauce to a flaky fish recipe.

SWORDFISH Bay Winds Wild-Caught, All Natural Swordfish is caught in the North Atlantic Ocean north and west of Spain. Also known as the Broadbill, Emperado and Espada, it is frozen at sea within 6 hours of being longline caught. Its natural cold-water habitat and wild diet provides a higher fat content with moderately high oil content. This produces it’s moist, flavorful, slightly sweet, firm meaty texture.

CHILEAN SEA BASS Bay Winds Wild, Long-Line Caught, All-Natural, Chilean Sea Bass otherwise known as the Patagonian toothfish is one of the most premium fin fish available. With its rich, melt-in-your-mouth flavor, moderately oily meat that is tender, moist, and snow white, sea bass is a must for any premium seafood menu. Bay Winds Chilean Sea Bass comes from the harbors of Punta Arenas in the southernmost Patagonia region of Chile. The Bay Winds Wild, Long-Line Caught, All-Natural, Chilean Sea Bass are harvested in the stormy, harsh seas near the northern shelf of Antarctica during hundred day journeys at sea.

BRAND

PFG#

DESCRIPTION

PK SZ WILD/FARMED ORIGIN

SWORDFISH STK 8 OZ FZ

20 8 OZ

Swordfish BAYWINDS 473056

Wild

Spain

Tuna EM TREAS EM TREAS EM TREAS EM TREAS

420786 420829 420830 420826

TUNA STK 4 OZ C-O SASHIMI VP FZ TUNA STK 6 OZ C-O SASHIMI VP FZ TUNA STK 8 OZ C-O SASHIMI VP FZ TUNA SAKU BLOCK 8 -12OZ C-O SASHIMI VP FZ

1 1 1 1

10 LB 10 LB 10 LB 10 LB

Wild Wild Wild Wild

Indonesia Indonesia Indonesia Indonesia

1 10 LB 1 10 LB 1 10 LB

Wild Wild Wild

Peru Peru Peru

1 10 LB

Wild

Chile

Mahi Mahi EM TREAS 402886 EM TREAS 402887 EM TREAS 402888

MAHI MAHI FIL 4 OZ B/S VP FZ MAHI MAHI FIL 6 OZ B/S VP FZ MAHI MAHI FIL 8 OZ B/S VP FZ

Sea Bass BAYWINDS 416842

SEA BASS PORTN 8OZ B/S VP FZ

Tuna

Sea Bass

Mahi Mahi

Etc

Additional seafood products

TILAPIA

Americans ate over 175 million pounds of tilapia last year. It is one of the most popular imported farmraised fish. Our World Dock Farm-Raised Tilapia offers high quality, deep-skinned fillets in five carefully graded sizes that are farmed in China, raised under rigorous controls, and processed in a state-of-the-art facility. To ensure consistent quality and food safety, our fish are inspected by on-site Quality Assurance professionals. Not only is our facility fully HACCP compliant, we also comply with the Aquaculture Certification Council’s Best Aquaculture Practices.

U.S. FARM RAISED CATFISH Empire’s Treasure Farm-Raised in the USA Catfish is grain-fed and has a consistently sweet, mild taste. The moist, dense meat is firm and has less flake than the typical whitefish. World Dock U.S. Farm-Raised catfish features all of the benefits of Empire’s Treasure with irregular sizing.

SNAPPER Although there are 73 recognized species that can be called snapper, only one species of snapper is recognized by the FDA as red snapper, Lutjanus campechanus. We use DNA specified verification to ensure all Empire’s Treasure Wild-Caught Snapper is from this species. It is packaged at our source in Indonesia. Empire’s Treasure snapper are all hand-line wild caught. Snapper is a sweetly mild fish with a distinctive flavor that is lean but moist in texture.

SWAI Freshwater catfish primarily found in Vietnam, Cambodia and neighboring nations are not the same species as the Channel Catfish, that is raised in the United States and China. Aquaculture production techniques have been applied to these species, and the number of fish being raised in cages and ponds in the Mekong River Delta region of Vietnam has increased rapidly. Pangasius, can also be called Swai, and is very popular in the United States due to its value, year-round availability and very mild flavor and white meat that accepts sauces and breading very well. Pangasius fillets are farm raised in a positive aquaculture environment in the Mekong River Delta region of Vietnam. Market demand and associated product prices for different Pangasius species reflect consumer preferences. By law, Pangasius should be identified both by the correct market name and country of origin.

Sa la

Se aw

pia

a Til

BRAND

PFG#

SYM DESCRIPTION

PK SZ

WILD/FARMED

Catfish EM TREAS 78890 PACKER 992685

CATFISH FIL 7-9 OZ B/S IQF CATFISH FIL 7-9 OZ B/S IQF

1 15 LB 1 15 LB

Farm Farm

Tilapia WRLDDCK 858049 FPI 289157

TILAPIA FIL 5-7 OZ C-O B/S VP FZ TILAPIA FIL 5 OZ FIRE RSTD CITRUS FZ

1 10 LB 1 10 LB

Farm Farm

Snapper EM TREAS 470769

SNAPPER FIL 8-10 OZ SKN-ON VP FZ

1 10 LB

Wild

1 15 LB

Farm

Swai WRLDDCK 590537 *

SWAI FIL 7-9 OZ B/S IQF

Salad Seaweed PAC GNT

885517

SALAD SEAWEED SEASND TUB FZ

1 4.4 LB

Catfish

Seafood IS OUR PASSION

Seafood is the most diverse Center of the Plate category ranging over dozens of species with many different cuts, origins, sizes and methods of harvesting. Our sales team can help make it simple and provide you with the best product to fit your need. Performance Foodservice – NorthCenter offers the highest quality seafood products available. We are committed to source as local and as “close to the boat” as possible. With an eye on global responsibility, we have formed strong bonds with vendors dedicated to supplying sustainably sourced domestic and international products in every seafood category. More than 92% of the imported and domestic farm-raised seafood volume in PFG brands is certified sustainable by the Global Aquaculture Alliance. In addition, more than 97% of the fresh and frozen, wild-caught seafood in PFG brands is recognized sustainable by accredited organizations including the Marine Stewardship Council, the National Oceanic Atmospheric Administration, and the Commission for the Conservations of Antarctic Marine Living Resources. As a member of National Fisheries Institute (NFI) and the NFI Better Seafood Board, PFG aims to uphold industry principles that products are correctly labeled for weights and counts, country of origin and those adhere to all labeling laws. Watch for these logosproducts to further identify

Quality Seafood

specialty items offered in our seafood program.

Species that areU.S.A. naturally caught, live on a wild diet in the waters of the The Wild Caught in the logo is usedwild to identify species that are naturally wild caught, live on a wild diet in the United States, and are caught using long-line, trawling, purse-seining, or gillnetting waters of the United States, and are caught using long-line, methods. Species that are typically trawling, purse-seining, or gillnetting methods. Species that arewild-caught include lobster, oysters, shrimp, typically wild-caught include Lobster, oysters, shrimp, scallops, scallops, crab, salmon, clams, cod, halibut, sablefish, and rockfish. crab, salmon, clams, cod, halibut, sablefish, and rockfish. The Farm Raised the U.S.A. logo is used to identify Species thatin are raised on aquaculture farms throughout the United States. species that are raised on aquaculture farms throughout the Generally, this this process starts in a hatchery and the seafood is later released into United States. Generally process starts in a hatchery and the seafood is laterquality released intoenvironments. contained, quality environcontained, These fish are commonly fed grain diets. Channel ments. These fish are commonly fed grain diets. Channel catcat-fish, trout, salmon, fish, trout, clams, salmon,clams, and mussels are species and typicallymussels are species typically farm-raised in the farm-raised in the United States. United States. Performance Foodservice’s Species Verification

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