Seafood-Resourse by Robert Kenny

Seafood Guide Seafood Recourse Guide

Item

SUPC

Pack Size

Fresh Frozen Smoked

From the ocean, to your back door

Albany

What you should know about seafood About Nutrition . . . Fish and shellfish are an important part of a healthful diet. They contain high quality protein and other essential nutrients . . . can be low in saturated fat . . . and may contain omega-3 fatty acids. In fact, a well-balanced diet that includes a variety of fish and shellfish can contribute to heart health and children’s growth and development. . . . and Safety But, as with any type of food, it’s important to handle seafood safely in order to reduce the risk of foodborne illness. Follow these basic food safety tips for buying, preparing, and storing fish and shellfish - and you and your family can safely enjoy the fine taste and good nutrition of seafood.

Shopping for Seafood Buying from a retailer who follows proper food handling practices helps assure that the seafood you buy is safe - and helps maintain the quality of the seafood too. Be sure to check out a market’s seafood counter carefully to see whether the seller is practicing proper food handling techniques. Ask yourself: What is my general impression of this facility? Does it look and smell clean?

Fresh Fish: How To Choose It To be sure the safety of seafood is being properly preserved, only buy fish that is refrigerated or properly iced. Fish should be displayed on a thick bed of fresh ice that is not melting, and preferably in a case or under some type of cover. Fish should smell fresh and mild, not fishy, sour, or ammonia-like. A fish’s eyes should be clear and bulge a little (except for a few naturally cloudyeyed fish types, such as walleye pike). Sysco Albany Fresh Seafood

Whole fish and filets should have firm, shiny flesh and bright red gills free from slime. Dull flesh could mean the fish is old. Note: Fish fillets that have been previously frozen may have lost some of their shine, but they are fine to eat. The flesh should spring back when pressed. Fish filets should display no darkening or drying around the edges. They should have no green or yellowish discoloration, and should not appear dry or mushy in any areas.

Why Freshness Counts Healthwise, it is important to look for freshness when choosing seafood. In some species, if the catch has been left out in the sun too long - or the fish haven’t been transported under proper refrigeration - toxins known as scombrotoxin, or histamine, can develop. Eating spoiled fish that have high levels of these toxins can cause illness.

Frozen Fish: Know What To Look For Today, fresh catches can be processed and frozen immediately to very low temperatures - frequently, this takes place right on the fishing vessel. However, frozen seafood can spoil if the fish thaws during transport and is left at warm temperatures for too long. To help ensure that the frozen fish you’re buying is safe, follow these guidelines: Don’t buy frozen seafood if its package is open, torn or crushed on the edges. Avoid packages that are positioned above the “frost line” or top of the freezer case in the store’s freezer. If the package cover is transparent, look for signs of frost or ice crystals. These could mean the fish has been stored a long time or thawed and refrozen - in

which case, choose another package.

Selecting Shellfish: Some Special Guidelines The Food and Drug Administration requires shellfish harvesters and processors of oysters, clams, and mussels to put a tag on sacks or containers of live shellfish (in the shell), and a label on containers or packages of shucked shellfish. Tags and labels contain specific information about the product, including a certification number for the processor, which means that the shellfish were harvested and processed in accordance with national shellfish safety controls. Ask to see the tag or check the label when purchasing shellfish. In addition, follow these general guidelines:

1. Discard Cracked/Broken Ones: Throw away clams, oysters, and mussels if their shells are cracked or broken.

2. Do a “Tap Test”: Live clams,

oysters, and mussels will close up when the shell is tapped. If they don’t close when tapped, do not select them.

3. Check for Leg Movement: Live

crabs and lobsters should show some leg movement. They spoil rapidly after death, so only live crabs and lobsters should be selected and prepared.

Storing Seafood Keep It Safe Until You Eat It Put seafood on ice or in the refrigerator or freezer soon after buying it, using these guidelines for safe storage: If seafood will be used within two days after purchase, store it in the refrigerator.

If seafood won’t be used within two days after purchase, wrap it tightly in moisture-proof freezer paper or foil to protect it from air leaks, and store it in the freezer.

Preparing Seafood Thaw It Safely Thaw frozen seafood gradually by placing it in the refrigerator overnight. If you have to thaw seafood quickly, either seal it in a plastic bag and immerse it in cold water, or - if the food will be cooked immediately thereafter - microwave it on the “defrost” setting and stop the defrost cycle while the fish is still icy but pliable. Prevent Cross-Contamination When you’re preparing fresh or thawed seafood, it’s important to prevent bacteria from the raw seafood from spreading to ready-to-eat food. Take these steps to avoid cross-contamination between raw and cooked foods: Wash hands thoroughly with soap and warm water before and after handling any raw food. Wash the cutting board with soap and hot water to remove food particles and juices after using it for raw foods such as seafood, and before using the board for cooked or ready-to-eat foods or preparing another food item. As an added precaution, sanitize cutting boards by rinsing them in a solution made of one teaspoon of chlorine bleach in one quart of water - or run the plastic board through the wash cycle in your automatic dishwasher. Or, consider using one cutting board only for raw foods and another only for ready-to-eat foods such as bread, fresh fruit and vegetables, and cooked fish. As a rule of thumb, avoid using cutting boards that are made of soft, porous materials. Instead, choose those made of hard maple or plastic, and make sure they are free of cracks and crevices. Smooth surfaces can be cleaned more easily and thoroughly.

Cook It Properly Most seafood should be cooked to an internal temperature of 145 °F. But if you don’t have a food thermometer, there are other ways to determine whether seafood is done. Fish: Slip the point of a sharp knife into the flesh and pull it aside. The flesh should be opaque and separate easily. If you cooked the fish in the microwave, check it in more than one spot to help ensure doneness. Shrimp and Lobster: The flesh becomes pearly-opaque. Scallops: The flesh turns milky white or opaque and firm. Clams, Mussels, and Oysters: Watch for the point at which their shells open, which means they’re done. Throw out the ones that don’t open.

Serving Seafood Don’t Cross-Contaminate Cross-contamination can happen once your seafood is cooked, too. Here are simple ways to keep your seafood safe when serving: Place cooked seafood on a clean plate for serving. If cooked foods are placed on an unwashed plate that previously held raw seafood, bacteria from the raw food could contaminate the cooked seafood. Use clean utensils to serve food - not those used in preparation of the raw food. Picnic Tip: A Clean Cooler Is Critical Be sure to clean coolers with hot soapy water before packing cooked seafood. Cleaning is especially important if the cooler was previously used to transport raw seafood. A clean cooler prevents harmful bacteria from the raw fish from contaminating cooked seafood or other foods. Temperature Counts Follow these serving guidelines once your seafood is cooked and ready to be enjoyed.

3 Never leave seafood or other perishable food out of the refrigerator for more than 2 hours - or for more than 1 hour when temperatures are above 90 °F. Bacteria that can cause illness grow quickly at warm temperatures (temperatures between 40 °F and 140 °F). Carry picnic seafood in a cooler with a cold pack or ice. When possible, put the cooler in the shade. Keep the lid closed as much of the time as you can. When it’s party time, keep hot seafood hot and cold seafood cold: Divide hot party dishes containing seafood into smaller serving platters. Keep platters refrigerated until time to reheat them for serving. Keep cold seafood on ice or serve it throughout the gathering from platters kept in the refrigerator.

Eating Raw Seafood What You Need To Know It’s always best to cook seafood thoroughly to minimize the risk of foodborne illness. However, if you choose to eat raw fish anyway, one rule of thumb is to eat fish that has been previously frozen. Some species of fish can contain parasites, and freezing will kill any parasites that may be present. However, be aware that freezing doesn’t kill all harmful microorganisms. That’s why the safest route is to cook your seafood. An Important Note About Oysters: Some oysters are treated for safety after they are harvested. That information may or may not be on the label. However, these oysters should still not be eaten raw by people at risk for foodborne illness. The post-harvest treatment eliminates some naturally occurring pathogens, but it does not remove all pathogens that can cause illness. continued on page 8

www.syscoalb.com

Sysco Albany Item

SUPC

Pack Size

Salmon Whole Salmon

EQSU Certified Farm Raised Canadian Atlantic Salmon Salmon 10-12 lb. Whole 2012797 Salmon Whole 14-16 lb 4806436

CW 1/10-12 lb CW 1/14-16 lb

SALMON FILETS Salmon Filet Canadian Salmon Filet 2-3 lb. 4864769 CW 3-4 pcs/cs Salmon Filet 3-4 lb. 6410757 CW 3 pc avg/cs Skin-on boneless salmon filets. Well trimmed Salmon Filet 3-4 lb. 4897336 CW 3 pc avg/cs Skinless boneless salmon filets. Well trimmed Salmon Filet 4-5 lb 8185951 CW 1/10 lb Skin on Boneless Well trimmed Chilean Filet

Salmon Filet Atlantic 2365641 CW 3-4 lb avg Skin-on boneless * Demand Status * Salmon Filet PBO 3-4 lb. 5798566 CW 1/30 lb Skin-on boneless Salmon Side. Well Trimmed

Wild Caught Alaskan

Salmon Filet 1-2 lb Wild Sockeye (non stock) 5224856

CW 1/10 lb

CENTER CUT SALMON PORTIONS

Cut from Canadian salmon 13 day shelf life from date of pack. Skinless, boneless salmon portion. 6 oz. Portion Salmon Center Cut (non stock) 7647852 CS 1/10 lb 7 oz. Portion Salmon Center Cut 3924040 CS 1/10 lb 8 oz. Portion Salmon Center Cut 8060816 CS 1/10 lb

Take Note Special Order - Needs to be ordered through merchandiser and may take up to 3 days to arrive Demand Status - Order before 10am for next day ship

Seafood Recourse Guide Item

GAME FISH

SUPC

Pack Size

* Demand Status *

Halibut Filet Fresh

3909322 Alaskan halibut filet. 3-5 lb avg. filets skin-on, boneless.

CW 1/10 lb avg

Skin-On Mahi Wild Caught 3152212 CW 1/10 lb avg The flesh is pink in color to off-white. Mahi is mild flavor. Sea Bass Filet Wild Caught 4678348 CW 1/10 lb avg Imported from Chili. Average case weight of 10lb. Skin-on, boneless product. Sea Bass Filet Wild Caught 6256143 CW 1/5 lb avg Imported from Chili. Average case weight of 10lb. Skinless, boneless product. * Demand Status * Wild Striped Bass Filet

21258O5 CW 1/10 lb avg 3-5 lb Skin On Bnls Sides Wild Caught East Coast

Fresh Center Cut Sword 1476530 “A” Grade Wild Caught Skin-on Bnls Wild King Salmon Filet (special order) 0040568

4-6 lb Skin on Bnls Wild Caught Alaska/ West Coast

CW 1/10 lb avg CW 1/10 lb avg

Tuna Loin

Tuna Loin - AHI Grade 6935084 CW 1/10 lb avg Cherry Red Color Skls/Bloodline Removed use for Sushi applications Tuna Loin 2+ Yellow Fin (special order) 1476548 CW 1/10 lb avg Either big eye or yellow fin tuna. Has a firm texture & mild tasting.

*DEMAND STATUS*

Escolar Filet

0066316 CS 1/10 lb Similar to the Chilean Sea Bass. Meat is oil-rich.

Grouper - Filet Fresh 1018001 CW 1/10 lb avg Black Grouper - meat is firm with a heavy flake Blue Marlin Loin Fresh 1401017 CW 1-13 lb. avg This a firm flesh fish Monk Fish Filet Fresh

2320505 CS 1/10 lb avg Referred to as a ‘poor man’s lobster. Membrane removed. Tail meat only!

Mako Shark Loin 1694124 Mako has a full bodied flavor and firm texture.

CW 1/10 lb avg

Red Snapper Filet - Fresh 2266849 CW 1/10 lb avg Skin-on filet. The flavor is mildly sweet and distinctive. Lean texture - firm meat Swordfish Whole 40-59 lb H&G

1251453

CW 1/40-59lb

Find a better way

Sustainability & the environment

esqu salmon are raised, processed and sold in a manner that respects the animal, the waters in which it lives and the customers for whom we raise the salmon.

•

fostering a culture of innovation and creativity;

•

avoiding increased costs for resources or waste management;

•

staying ahead of new environmental laws;

•

strengthening our reputation, increasing loyalty, and improving stakeholder relations; and

•

reducing exposure to future uncertainties and risk.

It’s our belief that we must continuously increase our knowledge-base and create better ways to live and work within the earth’s limits. We empower management, employees, partners and our customers to enjoy life using sustainability as one of their fundamental themes.

Our SQF programming demands continuous improvement and we take that approach with everything we do. Sustainability is also a key priority of our partners who raise and process esqu salmon. From the implementation of iCage™ Platform technology as a more viable and environmental way to raise salmon in the pristine waters of the Bay of Fundy, to the introduction of biodegradable packaging for esqu salmon - we are fully invested in finding a better way to grow. We have a responsibility to the local community in which our employees reside and to those of our customers. Through our network of partners, we leverage our shared knowledge to challenge and improve our thinking when it comes to sustainability.

Find a better way Food Quality Great taste and quality doesn’t happen by chance. While it may not be scientific, talk to salmon lovers and chefs alike and they will essentially use the same four indicators when they assess the quality of any salmon.

In addition to our social responsibility, there are several strategic business and community benefits that go hand in hand with making sustainability our top priority.

Moistness – is the salmon buttery to the palate?

Some of the benefits that we have already experienced include:

Consistency – do you always experience a clean, exceptional taste?

Moderate Firmness – does it hold together while cooking?

Colour Richness – does it look like a premium salmon? Feedback from our customers consistently refers to a clean and unique taste that is part of the esqu experience, each and every time. Diet is essential to good health. Our fish are fed a premium protein, vitamin Eand natural carotenoid enriched diet to nourish the salmon while contributing to its robust color. Natural carotenoids are an important antioxidant for fish health. Our salmon are harvested with care. esqu employees take time and care when harvesting the salmon to ensure the fish experience the least amount of stress possible. Reducing stress during harvest has shown to have benefits: brighter color and improved texture. Our harvesting practices go hand-in-hand with our philosophy of maintaining the highest level of respect, care, and protection of our animals. We take freshness to a new level. We harvest on demand so that you receive fresh esqu salmon each and every time you order. It’s what our customers have come to expect.

feel confident preparing esqu salmon medium rare, ceviche, or sashimi style. esqu is sashimi graded

Quality & Sustainability

Find a better way Food Quality If you are trying to nurture a culture of excellence, you must first create the environment for it to happen.

As retailers and distributors you need to know that the food your customers buy is safe, and that exceptional quality can be consistently delivered. At times, customers also need similar assurances when it comes to sustainability and safety practices that are used to grow, raise and process the food they eat.

esqu salmon are the first in North America to be raised with feed, hatchery, farms and processing plants which are all SQF certified. esqu implements the rigorous standards of production as set forth by the internationally recognized Safe Quality Food Certification (SQF) on a daily basis. Regular third party auditing ensures that esqu stays at the forefront when it comes to creating an environment for continuous improvement. The SQF 1000 and 2000 Codes are a HACCP-based food safety and quality risk management system covering all food chain stakeholders. It covers the identification of food safety and quality risks, and the validation and monitoring of control measures

Special Health Notes Keep in mind that some people are at greater risk for foodborne illness, and should not eat raw or partially cooked fish or shellfish. These susceptible groups include:

• Pregnant women • Young children • Older adults • Persons whose immune systems are compromised

• Persons who have decreased stomach acidity

If you are unsure of your risk, ask your healthcare provider.

Smoked Seafood: Avoiding Listeriosis Pregnant women, older adults, and people with weakened immune systems have an increased chance of getting a foodborne illness called listeriosis. If you are in one of these groups, there is a simple step you can take to reduce your chance of contracting the listeriosis disease from seafood: Avoid refrigerated types of smoked seafood except in a cooked recipe, such as a casserole. Refrigerated smoked seafood, such as salmon, trout, whitefish, cod, tuna, or mackerel, is usually labeled as “nova-style,” “lox,” “kippered,” “smoked,” or “jerky” and can be found in the refrigerated section of grocery stores and delicatessens. They should be avoided. You needn’t worry about getting listeriosis from canned or shelf-stable smoked seafood.

Sysco Albany Fresh Seafood

Now available at Sysco Albany! 9

Seafood Recourse Guide

Item

Introducing “Fresh” SUPC Pack Size Oceans Alive Scallops

oceansalivescallops.com

“Dry Sea Scallop Program”

20/30

977

10/20

I C

DIS

U/10

USA WILD CAUGHT DRY SEA SCALLOPS

A L

oceansalivescallops.com A

LIV

E S

LL O

PS 1

1 H A SS E Y S T RE

IBU

KEEP REFRIGERATED NET WEIGHT 8LBS.

O DF

, M

Hand Graded & Sized for the Ultimate Scallop NO ADDITIVES...NEVER HAD IT, NEVER WILL! Now Available in the 8lb Oceans Alive “Blue” Can U-6 Fresh Dry Day Boat #3642089 U-10 Fresh “Dry Diver” #8064198

10-20 Fresh Dry Day Boat #6664767 20-30 Fresh Dry Day Boat #7366750

Sysco Albany Item

SUPC

Pack Size

Bottom Fish Pollock

Pollock Fillet 12/24 oz. Bone-less 1976018 CS 1/10 lb Coarse texture and high oil content makes fish more flavorful than cod or haddock. Excellent for fish frys.

Cod

Cod Scrod Filet 8-12 Domestic 1226687 CS 1/10 lb Cod-Scrod is a size not a species. Mild flavor flake fish Cod Filet 12 & up 2589455 CS 1/10 lb This is a refreshed cod filet - usually a Pacific or Alaskan cod - mild flavor

Haddock Filet

This is a North Atlantic product. Mild flavor - flake fish. Deep fry, bake or broil. Haddock Filet S/O Boneless 8-12 1470947 CS 1/10 lb Haddock Filet S/L 10-12 oz 1334739 CW 1/10 lb * Demand Status * Haddock Filet S/O 10-16 1122456 CS 1/10 lb Haddock Filet S/O 12/16 oz 7176050 CS 1/50 lb J-cut Domestic Fish

Flat Fish Flounder -Sole

Can be either a Domestic Dab or Yellowtail filet. Mild flavor. Commonly referred to as a “sole filet” Deep fry, saute’, bake or broil. Flounder Filet 4-6 oz. 6505127 CS 1/10 lb * Demand Status * Flounder Filet 2-4 oz. 1468933 CS 1/10 lb Flounder Filet 6-10 oz. 1649235 CS 1/10 lb

Speciality Fish

Catfish Filet

Catfish Filet 7-9 oz. Shank 1279017 CS 1/10 lb This is a farm raised product. Mild tasting, flake fish. Bake, broil. * Demand Status * Catfish Filet Cajun Marinated 2321263 CS 1/10 lb This is a farm raised product. Bake, broil.

Tilapia

* Demand Status * Tilapia Filet 4-6 oz. Skin-less 6499461 CS 1/10 lb Commonly referred to as St. Peters Fish. Bake or broil. Mild flavor - farm raised product

Trout

Farm raised, product of Idaho. Partially boned product. Bake, broil or stuffed. Mild taste - delicate. Trout Filet 10 oz. Whole 1668037 CS 1/10 lb Trout Filet - 8 oz. Whole 1122563 CS 1/10 lb

Seafood Recourse Guide Item

SUPC

Pack Size

Smoked Fish Duck Trap Brand

Herring

Herring Filet In Wine Sauce 6062032 CS 1/10 lb Herring tidbits in wine. Herring Filet In Cream 6058204 CS 1/10 lb Herring tidbits in cream.

Smoked Salmon

Winter Harbor - Fresh 7366685 CW 2/2 lb Kendall Brook - Fresh 0302554 CW 2/2 lb Imported Smoked Salmon Sides Spruce Point - Fresh 8354722 CW 2/2 lb Smoked Pastrami Salmon 7022023 CW 2/2 lb Pastrami Seasoning for a different flavor profile. Duck Trap brand.

Smoked Trout Filets 7377559 CW 1/3 lb 6/8 oz. pcs. Duck Trap River Brand. This is a fresh skin-on product. ** Special Order ** Smoked Shrimp Smoked Mussels Smoked Scallops Jumbo Smoked White Fish

5400742

CS 2/1 lb

2440600

CS 2/1 lb

9281155

cs 2/1 lb

2169951 CW 1/10 lb 2 lb. average whole smoked fish Smoked Whitefish Salad 2319283 CS 1/8 lb

Ducktrap searches the world for the best tasting, and best harvested, seafood that can be found. Anyone who has ever worked with very fresh seafood, no more than hours out of the water, knows that there’s nothing “fishy” about fresh seafood. Fresh seafood smells like the ocean (or the river) where it was caught, and it tastes sweet and rich. One of the most important steps in preparing our products for smoking is finding the best mix of seasonings to compliment the basic flavors of the raw

seafood. By using only all –natural salt, evaporated cane juice and high quality, fresh dried spice seeds and leaves (which contain many more subtle oils and fragrances), Ducktrap River has developed the best combinations used to brine the seafood before it is smoked. Smoking seafood is an art ... Our seafood is brined one of two ways: wet or dry. Wet brining is done by mixing salt and spices with water, then marinating the seafood for a short amount of time in this mixture before smoking. Dry brining is done by sprinkling the fish with a dry mixture of salt and spices and letting this sit undisturbed. The brine is then rinsed off and the fish is ready for smoking.

Sysco Albany Item

SUPC

Pack Size

SHELLFISH Scallops Ocean’s Alive Dry Scallops

Referred as a Diver Scallop All Natural Chem/Free. Treated with nothing but RESPECT! U-6ct Day Boat Dry Sea Scallop 3642089 CS 1/8 lb U- 10 ct. Dry Scallop 8064198 CS 1/8 lb. 10-20 ct Dry Scallop 6664767 CS 1/8 lb. 20-30 ct Dry Scallop 7366750 CS 1/8 lb

*Demand Status*

20/30 Ct Dry Sea Scallop

2321206

CS 1/40 lb

Oceans H20 Treated Scallops

Oceans Alive all natural water added product. U-10 ct Water Added Sea Scallop 6392732 CS 1/8 lb. 10-20 ct. Water Added Sea Scallop 1692219 CS 1/8 lb. 20-30 ct. Water Added Sea Scallop 8064008 CS 1/8 lb Packer Chinese Bay Scallop 1269497 CS 1/8 lb. 150-170 ct. to the pound. This is a processed Bay Scallop. Up to 25 % water added Scallop Pieces 2410850 CS 1/8 lb. This is a scallop by-product. Random ct. per pound.

Clams Hard shell little neck clam

100 ct. Rhode Island Littleneck 2150373 CS 100 ct 200 ct. Rhode Island Littleneck 1626084 CS 200 ct 400 ct. Rhode Island Littleneck 2367233 CS 400 ct 200 ct. Farm Raised Littleneck 7770472 CS 200 ct Farm raised Virginia clam 100 ct. Top Neck Clams 2169738 CS 100 ct Hard shell clam. Can use for stuffing or Clams Casino Clam Strips Fresh 1427418 CS 1/8 lb. Minced Clams Fresh 1399823 CS 1/8 lb. Whole Bellie Clams Shucked 7381189 CS 1/8 lb. Clam meat only - bread & deep fry.

* Demand Status *

100 ct. Cherrystone Clam 2151025 CS 100 ct Chowder Clams 7367089 CS 100 ct Steamer Clams 6925549 CS 1/10LB Mahogany or Maine Clam 7257785 CS 450-500 ct. Soft shell clam - “Steam Only”

Seafood Recourse Guide Item

SUPC

Pack Size

HAND GRADED & SIZED NOW AVAILABLE IN THE 8LB CAN

As with generations of fishermen before them, our Oceans H2O Scallops are harvested naturally from the cold & pristine deep ocean waters and brought to port on boats by dedicated scallop fishermen. Oceans

U-8 FRESH SCALLOPS

H2O understands the role of sea

U-10 FRESH SCALLOPS

supports all measures to insure that

scallops in our ecosystem, and scallops are harvested in a sustainable

10-20 FRESH SCALLOPS

manner. When you taste the

20-30 FRESH SCALLOPS

Sea Scallops you too will know why

OCEANS H2O 14 SOUTH STREET, NEW BEDFORD MA 02740 MA LICENSE 5586

sweetness of our fresh Oceans H2O chefs ask for them by name!

INGREDIENTS: Scallops, Water, Sea Salt Keep Refrigerated

OCEANSH2O.COM

Sysco Albany Item

Oysters

Rhode Island Blue Point Oyster Extra Select Shucked Oysters * Demand Status * Oyster Large Malpaque 3-4 inch oyster Canadian product

SUPC

Pack Size

1155753 1283183

CS 100 ct. CS 1/8 lb.

5531140

CS 100 ct

Mussels

P.E.I. Mussels 2574853 CS 1/10 lb Referred to as Prince Edward Isle Mussels. Rope grown mussels.

Live Lobsters *Demand Status*

Hard Shell

1 lb. Live Lobster 1 1/4 lb. Live Lobster 1 1/2 lb Live Lobster 1 3/4 - 2 lb Live Lobster 2-3 lb Live Lobster 1 3/4-2.0 lb Live Lobster 3-5 lb Live Lobster 5 lb and Up Live Lobster

7378458 7379332 7379340 7379373 7379399 7379373 6789192 8149841

CW 1/10 pc CW 1/10 pc CW 1/10 pc CW 1/5 pc CW 1/5 pc CW 1/5 pc CW 1/1 pc CW 1/5 pc

4237145 5962766 7107493 7385438 5966775

CW 1/30 pc CW 1/10 pc CW 1/25 pc CW 1/10pc CW 1/10 pc

Seasonal Availability

Firm Shell

1lb Maine/Native Live Lobster 1lb Maine/Native Live Lobster 1 1/4 lb Maine/Native Live Lobster 1 1/2 lb Maine/Native Live Lobster 1 1/4 lb Firm Shell

Cull Lobster has only 1 claw 1 lb Cull Lobster 6136527 CW 1/10 pc 1 lb Live CULL 3097532 CW 1/25 pc Could be hard shell or firm shell. Seaweed Fresh 8966970 CS 1/25 lb

Lobsters, Did you know? Where are lobsters harvested? The North American Lobster is harvested from a wild resource in the ocean waters along the northeast Atlantic Coast of Canada and the United States, from Newfoundland to North Carolina.

How do lobsters grow? Lobsters grow by molting or shedding their shell. In the summer months when the water is warmer lobster migrate inshore and shed their old shell exposing a softer much larger shell that will harden throughout the year. During this time, lobsters bury themselves in the mud to protect them from natural predators. It takes approximately 7 years for a lobster to grow to 1Âź pounds during which time they molt often. As they get older they

Seafood Recourse Guide Item

SUPC

Pack Size

Honolulu Fish Company BARRACUDA FIL KAKU BARRAMUNDI FIL SKN ON 10-12 OZ BASS SEA CHILEAN FILET REFRESH CRAB MEAT RED ATL SEA ESCOLAR FILET (HAWAIIAN WALU) FISH FILET BLUE NOSE N ZLND FISH FRESH CATCH OF DAY #1 FISH FRESH SAMP PK GROUPER HAWAIIAN HAPUUPUU HAMACHI FILET JAP FRSH JACK FIL RNBOW RUNNER MAHI MAHI FIL MARLIN BLUE FIL FRSH MARLIN FILET SHORT BILLED FRSH MARLIN STRIPED FRSH HAWAIIAN MONCHONG FILET FRSH HAWAIIAN OCTOPUS LEG ONO FILET FRSH HAWAIIAN OPAH FILET FRSH HAWAIIAN OPAKAPAKA PINK SNAPPER SALMON KING TASMAN FRSH SEABASS FILET HAPUKA NEW ZLND SHARK MAKO LOIN SHRIMP HEADON U12 PACIFIC SNAPPER FILET BLUE SNAPPER FILET NEW ZLND TILAPIA FILET SUNFISH TREVALLY BLUE FIL TUNA AHI #1 BIGEYE LOIN LRG TUNA AHI #1 BIGEYE LOIN MED TUNA AHI #2 LOIN FRSH BIGEYE TUNA AHI 1+ LOIN TUNA ALBACORE LOIN (TOMBO)

6038739 7409479 5077084 8004479 5060072 8095535 5235845 9040601 6754022 7744206 5077245 5060201 6753248 7667496 7667488 6753131 8178715 6753966 7667298 7665649 6753933 8004414 6038792 8478992 5077015 8004432 5077100 6041505 6753743 7667520 7665763 5815240 5060038

1 1 1 1 1 1 1 1 1 7 1 1 1 1 1 1 4 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1

20LB AV 20LB AV 20LB AV 20LB AV 20LB AV 20LB AV 20LB AV 10-12LB 20LB AV 3LB AV 20LB AV 20LB AV 20LB AV 20LB AV 20LB AV 20LB AV 4.4 LB AV 20LB AV 20LB AV 20LB AV 20LB AV 20LB AV 20LB AV 26.LB AV 20LB AV 20LB AV 20LB AV 20LB AV 20LB AV 20LB AV 20LB AV 20LB AV 20LB AV

SALAD SEAFOOD CALAMARI ASAIN SALAD SEAWEED GREEN HAW

7744432 6038683

4 1

4.4# 17.6#A

molt only once a year to once every two years.

Why does a lobster turn red when cooked?

What’s the largest lobster ever caught?

Live North American lobsters are normally a greenish blue color. The shell color is made up of pigments. When it is cooked, all the pigments are masked except for astaxanthin, which is the red background pigment.

According to the Guinness Book of World Records, the largest recorded North American lobster ever caught weighed 44 lbs. 6 ounces and was between 3” and four 4” long. It was caught in 1977 off the coast of Nova Scotia, Canada.

**Ships Overnight From Hawaii** Ask your MA about details

Honolulu Fish Company Sysco Albany

Item

SUPC

Pack Size

Honolulu Fish Company is the only direct distributor in the United States that offers more than 14 species of sashimi grade fish to restaurants around the world. With 90 percent of its sales sashimi driven, Honolulu Fish Company is a national leader in its field. Founder and CEO Wayne Samiere and his dedicated staff combine innovative and modern technology with over 40 years of experience to provide a product that is ready to meet the fast-paced requests of top chefs worldwide. Honolulu Fish Company sells more than 30 varieties of the world’s most coveted Pacific fish species and seafood to more than 3,000 customers. Located just minutes from the docks, the company custom selects, packages and prepares its product for delivery within 18-24 hours. Samiere believes in providing the best product that his clients demand today and looks ahead to anticipate what they might demand in the future. “I’m on the phone with chefs from around the world every day. They have so many innovative applications and recipes for sashimi. I’m thrilled to be able to offer a variety of species to fit their individual needs.“ -Honolulu Fish Company Founder,

Wayne Samiere

Why choose Hawaiian Fish? Hawaiian seafood is recognized world wide by discriminating consumers and top chefs as the freshest and best tasting seafood produced in the world. Hawaii’s long line vessels are 100% monitored by government officials using VMS technology(vessel monitoring system) to insure fish captured are done so in areas designated by fisheries scientists known to have healthy fish stocks. Hawaii is a Limited Entry Fishery meaning a maximum allowable number of permits are issued and will not change. This protective fisheries management system prevents over fishing and exploitation of resources. Hawaii’s long line vessels use only circle hooks to prevent the foul hooking of sea turtles and coincidentally this technology was developed in Hawaii. This and countless other technological advancement have been attributed to the never ending conquest of research and development proving Hawaii’s commitment to a truly sustainable fishery and fine stewardship. Hawaii’s long liners also use a “shooter” and “side setting” of bait and hooks to prevent foul hookups by seabirds. This has shown to be highly effective and is

yet another technology that has been developed in Hawaii. Hawaii’s tuna is “all natural” there is never any use of Carbon Monoxide gassing to enhance the red color which is the primary factor in determining freshness. Unfortunately there is a fast growing trend of fisheries that use Carbon Monoxide treatment to deceive the consumer economically by adulterating the product and adding value to what otherwise would have been an inferior product. Hawaii has become a recognized source of premium fresh seafood featured in some of the finest restaurants in the nation.

Little bit about clams Hard clam The hard clam (Mercenaria mercenaria), also known as a quahog (or quahaug), round clam, or hard-shell (or hardshelled) clam, is an edible marine bivalve mollusk which is native to the eastern shores of North America, from Prince Edward Island to the Yucatan Peninsula. It is one of many unrelated edible bivalves which in the USA are frequently referred to simply as clams, as in clam digging. Older literature sources may use the systematic name Venus mercenaria; this species is indeed in the family Veneridae, the venus clams. Confusingly, the “ocean quahog” is a different species, Arctica islandica, which, although superficially similar in shape, is in a different family of bivalves: it is rounder than the hard clam, usually has black periostracum, and there is no pallial sinus in the interior of the shell.

Alternative names The hard clam has many alternative common names. It is also known as the Northern quahog, round clam or chowder clam.

beads called wampum from the shells (especially the purple color), the species name mercenaria is related to the Latin word for commerce.

Distribution Hard clams are quite common throughout New England, north into Canada, and all down the Eastern seaboard of the United States to Florida, but are particularly abundant between Cape Cod and New Jersey, where seeding and harvesting them is an important commercial form of aquaculture; for example, the species is an important member of the suspension-feeding, benthic fauna of the lower Chesapeake Bay, while tiny Rhode Island, situated right in the middle of “quahog country,” has supplied a quarter of the U.S.’s total annual commercial quahog catch. The quahog is the official shellfish of the U.S. state of Rhode Island. The species has also been introduced and is farmed on the Pacific coast of North America and in Great Britain and continental Europe. It reproduces sexually by females and males shedding gametes into water.

Culinary uses In coastal areas of New England, restaurants known as raw bars specialize in serving littlenecks and topnecks raw on an opened half shell, usually with a cocktail sauce with horseradish, and often with lemon. Sometimes, littlenecks are steamed and dipped in butter, though not as commonly as their soft-shelled clam cousin, the “steamer”. Littlenecks are often found in-the-shell in sauces, soups, stews, “clams casino” or substituted for European varieties such as the cockle in southern European seafood dishes. The largest clams, quahogs or chowders and cherrystones (with the toughest meat), are used in such dishes as clam chowder, clam cakes and stuffed clams or are minced and mixed into dishes that use the smaller, more tender clams.

In fish markets there are specialist names for different sizes of this species of clam. The smallest clams are called countnecks, next size up are littlenecks, then topnecks. Above that are the cherrystones, and the largest are called quahogs or chowder clams. Of all these names, the most distinctive is quahog (pronounced /”KWAWhog”/”KOH-hog”, or “kwe-HOG”). This name comes from the Narragansett word “poquauhock” (the word is similar in Wampanoag and some other Algonquian languages), and is first attested in North American English in 1794. As New England Indians made valuable www.syscoalb.com

ACTUAL SIZE

30/40 COLOSSAL LUMP • Average of 40 lumps of

55/75 JUMBO LUMP • Average of 75 lumps of

90/130 JUMBO LUMP • Average of 110 lumps of

BACKFIN LUMP • Pieces of broken jumbo

SPECIAL • Pieces of backfin and

CLAW MEAT • Crab meat from claws

• Sweet white meat from

• Smaller lumps of sweet

• Sweet white meat from

• Most economical white

• Very distinctive flavor

crab meat

the largest crabs • Best used in crab cocktails, salads and garnishes

crab meat

the large crabs • Best used for gourmet crab cakes, salads and crab cocktails

crab meat

white meat from medium crabs • Best used in crab cocktails, salad and casseroles.

lump and body meat

the large crabs • Best used for crab cakes and gourmet stuffing

white meat

meat from body of all crabs • Best used in dips, soups, salads, stuffing and crab cakes

and legs

from claws and legs of all crabs • Best used in soups, dips, stuffing mixes & casseroles

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Monterrey Bay Seafood Sustainability WATCH LIST Best Choices Arctic Char (farmed) Barramundi (US farmed) Catfish (US farmed) Clams, Mussels, Oysters (farmed) Clams: Softshell/Steamers (wild) Cobia (US farmed) Crab: Dungeness, Stone Croaker: Atlantic* Halibut: Pacific+ Lobster: Spiny (US) Pollock (Alaska wild)+ Salmon (Alaska wild)+ Scallops: Bay (farmed) Squid: Longfin (US) Striped Bass (farmed or wild*) Swordfish (Canada and US, harpoon and handline)* Tilapia (US farmed) Trout: Rainbow (farmed) Tuna: Albacore (troll/pole, US+ or British Columbia) Tuna: Skipjack (troll/pole)

*= Limit consumption due to Mercury concerns += Good Alternative

GOOD ALTERNATIVES Black Sea Bass Bluefish* Caviar, Sturgeon (US farmed) Clams: Atlantic Surf, Hard, Ocean Quahog (wild) Crab: Blue*, Jonah, King (US), Haddock (hook & line) Hake: Silver, Red and Offshore Herring: Atlantic Lobster: American/Maine Mahi mahi/Dolphinfish (US) Oysters (wild)* Scallops: Sea (wild) Scup/Porgy Shrimp (US, Canada) Squid (except Longfin US) Swai, Basa (farmed) Swordfish (US)* Tilapia (Central America farmed) Tilefish (Mid-Atlantic) Tuna: Bigeye, Yellowfin (troll/pole) Tuna: Canned Skipjack and Albacore* Yellowtail (US farmed)

Avoid Caviar, Sturgeon* (imported wild) Chilean Seabass/Toothfish* Cod: Atlantic Crab: King (imported) Flounders, Halibut, Soles (Atlantic) Haddock (trawled) Hake: White Mahi mahi/Dolphinfish (imported) Marlin: Blue*, Striped* Monkfish Orange Roughy* Salmon (farmed, including Atlantic)* Sharks* and Skates Shrimp (imported) Snapper: Red Swordfish (imported)* Tilapia (Asia farmed) Tilefish (Southeast)* Tuna: Albacore, Bigeye, Yellowfin (longline)* Tuna: Bluefin*, Tongol, Canned (except Albacore and Skipjack) Yellowtail (imported, farmed)

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Substitution Recommendations IF YOU LIKE… Lobster

CHOOSE:  U.S. wild lobster, especially American

(“Maine”) or Paciﬁc spiny

Salmon

 U.S. wild Alaskan salmon

Sardines

 U.S. wild Paciﬁc sardines

Scallops

 U.S. wild diver-caught/day boat scallops

Shrimp

 U.S. wild shrimp, especially South

Squid (calamari) or octopus

 U.S. wild squid, especially Atlantic trap-

Atlantic white, Paciﬁc (“Oregon”) pinks and Florida (“Key West” or “Tortugas”) pinks

IF YOU LIKE…

or net-caught longﬁn or Paciﬁc market (“California”)

CHOOSE:

Bonito, shark, swordﬁsh or tuna

 U.S. wild pole- or troll-caught mahimahi or U.S. Paciﬁc sableﬁsh/black cod

Catﬁsh

 U.S. farmed catﬁsh

Chilean seabass, cod, flounder/  U.S. wild pole- or troll-caught mahisole, halibut, orange roughy, mahi, U.S. wild Pacific halibut, U.S. wild red snapper or tilapia Pacific cod (not trawl caught), U.S. wild Pacific whiting or U.S. farmed tilapia

Clams, mussels or oysters

 U.S. wild hand-raked clams, U.S.

Crab

 U.S. wild crab (except blue crab*),

farmed clams, U.S. farmed oysters or U.S. farmed mussels, especially ropegrown

including: Alaskan king, dungeness, golden, Jonah, rock (“peekeytoe”), stone