2018-2019 - wholesale food distributors. · Processed into Sauce and Paste Atlantic Salmon Salmo...

sEAFood2018-2019

sEAFood

Code LegendThe colours below indicate the

temperature of the product.

ORANGE AMBIENT

GREEN CHILLED

BLUE FROZEN

GREY NON FOOD

ON THE COVER

We offer a wide range of fresh and frozen seafood and provide a high level of quality,

consistency, and variety to ensure we can cater to your customer’s needs.

How to orderYou can order online 24/7 on MyBidfood and have the following at your fingertips:

• Pricing • Product information (including allergens) • Stock availability • Delivery status

You will also have access to online tools where you can plan and cost your menus.

Or download our free app for your smart phone or tablet from the App Store or Google Play.

Contact your local Bidfood representative and find out how we can help your business today and to set up your log in.

Alternatively, you can place your order by phone 0800 bidfood.

contents

15 Benefits of Fish

42 Sundry Seafood

6 Fish Species

40 Smoked Fish

5 Availability Chart

38 Crustaceans

3 Fresh Fish

34 Molluscs Bivalvia

2 Introduction & Sustainability

30 Molluscs Cephalopods

16 Salmon

44 The Fish Shoppe

52 Perfect Pairings

TRAWLING (PELAGIC)

LONGLINING (PELAGIC)

POTTING

TRAWLING (PELAGIC – PAIRS)

LONGLINING (DEMERSAL)

NETTING

60 Glossary

24 Prawns & Shrimp

48 Festive Fare

58 Packaging

62 Appendix

Seafood Solutions brings you some of the great seafood items that are available to purchase from Bidfood. From fish fillets to calamari rings, we’ve got your seafood needs sorted! There are always new and exciting additions being made to our range.

With over 15,000km of coastline, New Zealand has an abundance of good quality seafood on offer. Although the typical dinner was often centred on red meat, recent trends have seen more focus on creating exciting seafood dishes, instead of more traditional ones.

The vast majority of fish caught in New Zealand waters is exported, but there are an increasingly wide range of species available, primarily from the small inshore fisheries.

2 | SEAFOOD SOLUTIONS Products may not be available at all branches. Images are serving suggestions only.

SustainabilityBidfood distribution centres from around the country source their seafood from local fisheries to ensure that you have the best and freshest from our ocean. We also have a dedicated seafood plant in Auckland where freshly caught fish are processed, packaged and delivered straight to you.

Seafood is such a huge part of New Zealand’s food culture, so it’s important that we here at Bidfood and others involved in the industry, work to preserve our oceans and fish stocks for future generations to enjoy.

New Zealand’s Quota Management System (QMS) plays a primary role in ensuring that New Zealand fisheries are kept sustainable. The QMS limits yearly catch for each species of fish, shellfish or seaweed from a particular area. The catch limit levels are set by law for every fish stock and there are financial penalties for those who catch more than their annual entitlement.

Marine Stewardship CouncilThe Marine Stewardship Council (MSC) is a not for profit organisation that aims to protect and safeguard the supply of seafood so that future generations don’t miss out.

The MSC have developed the MSC Fisheries Standard which gives accreditation to those fisheries which are assessed to be well-managed and sustainable. Those fisheries which meet the criteria for this MSC accreditation can be sold with the blue MSC label.

The three core principles which every fishery must meet are:

1. Sustainable fish stocks2. Minimisation of environmental impact3. Effective management of fisheries

Fast Facts § The seafood industry employs over 13,000 full time

workers.

§ 123 species are commercially fished in New Zealand

§ Each year, the Ministry for Primary Industries reviews the Total Allowable Commercial Catch (TACC) for fish stocks and sets limits so that enough fish remain for breeding.

§ In 2009, New Zealand received the highest possible rating for ecologically sustainable management of its fisheries; was ranked first amongst 53 fishing nations for managing marine resources in 2010; placed first out of 41 countries for the quality of its fisheries monitoring in 2011; and ranked fifth out of 28 nations for healthy fish stocks in 2016.

Source: Seafood New Zealand

SEAFOOD SOLUTIONS | 3bidfood.co.nz 0800 bidfood


Fresh Fish

What are the main quality attributes when buying whole fresh fish?1. Bright clear, not sunken eyes 2. Skin should be shiny3. Flesh firm and elastic to the touch4. Gills should be red not brown 5. Odour should not be overpowering6. If gutted the cavity should be clean.

White Fish § Blue Cod § Tarakihi § Hoki § Southern Blue Whiting § Whitebait § Dory

Tuna, Game & Exotic § Yellow Fin § Red Snapper § Kingfish § Swordfish / Broadbill

Shellfish § Pacific Oysters § Bluff Oysters § Clams, Littleneck, Diamond, Moon, Tua Tua, Storm § Scallops § Mussels

Fast Facts § Approximately 600,000 tonnes of seafood (excluding

aquaculture) is harvested from New Zealand’s waters each year.

§ New Zealand earns around $1.79 billion in seafood exports each year.

§ New Zealand’s marine fisheries waters (Exclusive Economic Zone and territorial sea) measures 4.4m km2, and is the world’s fourth largest EEZ, making it an ocean territory ‘superpower’.

§ New Zealand’s 15,134 km long coastline is the ninth longest in the world.

§ Sustainability of New Zealand fish stocks is ensured through a world leading Quota Management System (QMS) that controls harvest levels for each fish species and area.

Source: Seafood New Zealand

The Marine Stewardship Council (MSC) is an international non-profit organisation established to address the problem of unsustainable fishing and safeguard seafood supplies for the future. Their vision is for the world’s oceans to be teeming with life – today, tomorrow and for generations to come. A sustainable seafood market is crucial to making this vision a reality.



Above: Sealord’s new fishing vessel Tokatu

Left: Skippers Steve Fridell (left) and Rex Chapman (right)

Sealord

Sealord welcomes the TokatuJuly was an exciting time for all in deep sea fishing in New Zealand when Sealord’s eagerly anticipated brand new fishing vessel, Tokatu, arrived to her new home in Nelson.

She was built to a very high spec by Simek in Norway over 18 months, and took 40 days to journey down, via the Panama canal, to New Zealand. At the helm were Sealord Skippers Steve Fridell and Rex Chapman, and many of the crew who relished their first experience of the state of the art vessel.

Whilst not the longest vessel in the NZ deep sea fleet, it is the largest, and is the first brand new boat in the New Zealand deep sea fleet in over 20 years. It is a significant investment by Sealord and an important step in modernising the fleet. She brings new technology for sustainable and efficient fishing to New Zealand, and the world.

The Tokatu is designed to fish and process all species at sea. The factory includes automatic plate freezers, conveyor belts, sorting and palletizing systems. The offload of product at wharf will be through a large side door, rather than the labour intensive system of extracting pallets from the hold via crane.

The Tokatu is currently in the commissioning stage, as expected, and has already been out successfully catching fish off the West Coast. Focus now is on testing the factory and making any required improvements to ensure it is fully functioning.

The Scandinavian flair for design is obvious throughout the vessel and the crew enjoy modern comforts such as spacious double or single ensuite cabins, two different lounge areas, with wifi throughout.

The timing of the Tokatu’s arrival coincides with the start of the Hoki season, a busy time for NZ deep sea fisheries. Hoki are widely distributed throughout New Zealand waters, from depths of 10m to over 900m, with greatest abundance between 200m and 600m. The hoki fishery operates in four main regions around New Zealand’s South Island: on the Chatham Rise, Campbell Plateau, along the West Coast and in the Cook Strait.

Hoki is one of New Zealand’s most commercially important deepwater fisheries. The NZ hoki fisheries were the first large-scale whitefish fishery the world to achieve MSC certification and have been MSC certified for over 15 years. New Zealand manages the catch of Hoki through the quota system which helps ensure the fishery is well managed. Every year, the commercial fishing industry catch less than 10% of the adult hoki population (in NZ deep sea waters).

For Sealord sustainability means even more than certification of fisheries. It is a journey where their people work hard to do the right thing and look for ways to do things better. Sealord believes in meeting the needs of today without damaging the needs of our grandchildren. It’s good for the environment, and it is good for business too.

Availability Chart

No Catch Available Main Season

New Zealand Common Name Scientific Name Seasonal Availability

Fin Fish Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

ALFONSINO Beryx Splendens

BLUENOSE Hyperoglyphe antartica

BLUE COD Parapercis colias

BUTTERFISH Odax Pullus

RED COD Pseudophycis spp

JOHN DORY Zeus faber

FLOUNDER – SAND Rhombosolea plebeia

FLOUNDER – YELLOWBELLY Rhombosolea spp

GEMFISH Rexea solandri

GROPER Polyprion oxygeneios

RED GURNARD Chelidonichthys kumu

HOKI Macruronus novaezeelandiae

KAHAWAI Arripis spp

LEATHERJACKET Parika scaber

LING Genypterus blacodes

JACK MACKERELS Tracherus spp

MONKFISH Kathetostoma giganteum

ORANGE ROUGHY Hoplostethus atlanticus

RIG Mustelus lenticulatus

SCHOOL SHARK Galeorhinus galeus

SNAPPER Pagrus auratus

LEMON SOLE Pelotretis flavilatus

MOKI Latridopsis ciliaris

NZ SOLE Peltorhamphus novaezeelandiae

RIBALDO Mora Moro

TARAKIHI Nemadactylus macropterus

TREVALLY Pseudocaranx dentex

ALBACORE TUNA Thunnus alalunga

TURBOT Colistium nudipinnis

BLUE WAREHOU Seriolella brama

SILVER WAREHOU Seriolella spp

WHITE WAREHOU Seriolella caerulea

Shellfish & CrustaceaNZ GREENSHELL MUSSEL Perna canaliculus

OCTOPUS Pinnoctupus cordifromis

PACIFIC OYSTER Crassostrea gigas

SCALLOP – NORTH ISLAND Pecten novaezealandiae

ARROW SQUID Nototodarus spp

BLUFF OYSTERS Tiotrea chilensis

* Subject to catch and to local branch



Species Characteristics Provenance Maturity Availability Cooking Methods

Fin FishAlbacore Tuna Thunnus alalunga

Medium-firm pinkish flesh, with a steak-like texture and large moist flakes. Medium oil content with more Omega-3 than other species. Also known as White Tuna.

Summer Grounds: East Cape to Hawke’s Bay and sometimes Kaikoura, as well as the west coast from New Plymouth to Fiordland.

Winter Grounds: Off the east coast from the Kermadec Islands to the Chatham Rise.

From 2 years December to May (no catch June to November)

Bake, BBQ, Casserole, Sushi, Raw, Marinade, Smoke, Fry

Albacore

Long Finned Albacore

AlfonsinoBeryx splendens

White flesh, firm texture, with a high oil content.

East Coast of New Zealand and the Chatham Islands.

Oldest recorded age 17 years

Year round Pan Seared, Braised, Bakes, Casseroles

AnchovyKokowhaawhaaEngraulis australis

Small green fish with blue reflections due to a silver coloured longitudinal stripe that runs from the base of the caudal fin.

North Island and north of the South Island. Including inshore in the gulfs, bays and harbours.

Has not been established but research has shown maturity to be reached at an age of 1 year

Year round Non-Commercial: Salted, Canned or Processed into Sauce and Paste

Atlantic SalmonSalmo salar

Firm pink orange flesh with a medium oil content, flakes well, often smoked.

Farmed in the cold, clear waters of Norway.

18 months plus

Year round Bake, BBQ, Smoke, Poach, Steam, Sushi, Fry

BarracoutaMangaaThyrsites atun

Delicate fish with high oil content that flakes easily.

Cook Strait and Chatham Islands. 1.5-3kg, up to 6kg

Year round Grilled, Fried, Smoked, BBQ

CoutaMakaa

Snoek

Bass GroperMoeone, Toti, HapukuPolyprion americanus

Closely associated with Hapuku: firm textured, medium coloured moist and succulent.

Rocky reefs at depths between 200-800 metres.

Can live up to 80 years

Year round Grill, Bake, Fry

Bigeye TunaThunnus obesus

Medium-firm pinkish flesh, with a steak-like texture and large moist flakes. Medium oil content with more Omega-3 than other species. Also known as White Tuna.

North and North East Coasts of New Zealand.

2 years plus Main season is January to March, then September to November with no catch between April and August

Grill, BBQ, Raw, Smoke, preferred species for Sushi

Black FlounderPatiki-mohoaoRhombosolea retiaria

Moist, delicate flesh with a low oil content; upper fillets slightly darker than underside but whiten when cooking.

Canterbury Bight and Southland. Habitat: estuaries and tidal reaches of rivers.

0.2-0.6kg plus

Year round Pan Fried, Baked, Poach

Freshwater Flounder

River Flounder

Blue MackerelTawatawaScomber australasicus

Soft flaky and moist flesh with high oil content. The darkish raw flesh lightens and firms upon cooking.

North Island and north of the South Island.

0.4-1kg, up to 1.5kg

Year round Bake, BBQ, Marinade, Smoke, Sushi, Raw, SteamSouthern Mackerel

Pacific mackerel

Fish Species




Blue Moki *MokiLatridopsis ciliaris

Greyish flesh, cooks white, mild and sweet.

East Coast, from Bay of Plenty to Kaikoura.

2-3kg, up to 10kg

Year Round Gill, BBQ, Pan Fry, Deep Fry, Bake

Moki Trumpeter

BluenoseMatiriHyperoglyphe antarctica

Firm texture, medium coloured, moist and succulent.

Mainly around or on offshore reefs and drop off areas. Many are caught in association with sea mounts.

Females mature at 2 years, males 4-5 years

Year Round Grilled, Baked, Marinate, Poach, Fry

Bonita

Blue Bream

Stone Eye

Blue Warehou *WarehouSeriolella brama

Medium textured flesh with medium to low oil content.

Cook Strait and Chatham Islands and off the West Coast of the South Island to depths of 400m.

2 years plus Year Round Ideal for strong flavoured dishes like curryCommon Warehou

Broadbill SwordfishPaeaXiphias gladius

Firm, meaty texture with a high oil content; moist ivory to pink flesh; medium and slightly sweet flavour

Swordfish are the by-catch of Tuna long line fishing around New Zealand and also specialist target long line fishery. North and south of the Foveaux Strait in summer months.

100-300kg Summer Grill, Marinade, Bake

Swordfish

Blue cod *RaawaruParapercis colias

Medium textured white flesh with low oil content.

Southern New Zealand. Chatham Islands, Marlborough Sounds, Cook Strait, and off Wanganui.

0.8-1.5kg up to 3kg

October to March, the main season being April to September.

Bake, Marinate, Poach, Smoke, Fry

SandperchPakirikiri, Patutuki




Hapuku *HaapukuPolyprion oxygeneios

Firm, lean, white flesh, with few bones. Remains moist with heavy flakes smokes well; has excellent roe.

West Coast of the North Island, in the Cook Strait, off Kaikoura, and off the West Coast of the South Island.

6kg average October to May

Grill, Bake, Fry

GroperKapua, Whapuku

HokiHokiMacruronus novaezelandiae

Delicate and succulent; no pin bones and easily flakes.

South Island on the Chatham Rise, Campbell Plateau and in the Cook Strait.

0.5-3.5kg Year round, but the main season is June to September, when the fish are spawning.

Bake, Smoke, Curry, Soups

Whiptail

Blue Grenadier

Blue Hake

John DoryKuparuZeus faber

Medium to firm texture, fillets are boned easily.

Bay of Plenty. 0.8-1.5kg, up to 3.5kg

Year round Bake, Fry, Marinate, Poach, Sushi Raw

KahawaiKahawaiArripis truttaArripis xylabion

Dark, medium textured flesh that lightens on cooking. Suited to canning, where flesh turns to delicate pink, and also smoking.

North Island, Cook Strait, north of Kaikoura

2-3kg, up to 5kg

Year round Bake, Curry, Poach, Smoke, Fry

Lemon SolePelotretis flavilatus

Delicate, moist, white flesh with a low oil content. Upper fillets slightly darker, but whiten on cooking.

South Island, Tasman Bay, Pegasus Bay, and off the Otago and Southland coasts.

less than 0.08kg

Year round Pan Fry, Poach, Bake

LingHokaGenypterus blacodes

Very firm with very white flesh that holds its shape well when cooking.

South Island coast and on the Campbell Plateau.

4-10kg Year round Bake, Curry, Poach, Fry

KingklipHokarari

Northern Ling

Mirror DoryZenopsis nebulosa


Bay of Plenty. 0.5kg-1.2kg, up to 2.5kg

Year round Bake, Fry, Marinate, Raw, Poach, SushiSilver Dory

MonkfishKathetostoma giganteum

Succulent, pearly white, firm flesh with a low oil content. Not readily flaked, check for pin bones.

Southern South Island. 1.5-5kg, up to 9kg

May to August Bake, BBQ, Poach, Steam, Soup, Fry

Stargazer

Giant Stargazer

Bulldog

New Zealand SolePaatikiroriPeltorhamphus novaezeelandiae



less than 0.08kg


Quinnat SalmonOncorhynchus tshawytscha

Firm pink-orange flesh with a high oil content, flakes well, often smoked.

Marlborough Sounds. 18 months plus 8-10 kg

Year round Bake, BBQ, Grilled, Smoked, Soups, Steam, Marinate, Sushi, Raw

Pacific Salmon

King Salmon

Chinook Salmon

Chinook

Spring Salmon

Salmon




Red CodHokaPseudophycis bachus

Delicate moist white flesh with a low oil content. Flakes easily and is often smoked.

Canterbury Bight and off Westland.

0.8-1.3kg, up to 2.00kg

July to January Bake, Steam Grill

New Zealand Cod

Red Gurnard KumuChelidonichthys kumu

Succulent, medium textured flesh with low oil content.

All around New Zealand except Fiordland.

0.5-1.4kg, up to 2kg

Year round Fry, Poach, Steam, Bake, Sushi, Raw

GurnardKumukumu

RibaldoMoraMora moro

Their flesh is very soft and moist with a mild flavour and medium oil.

All around New Zealand. 2-5kg Year round Pan Seared, Braised, Bakes, CasserolesDeepsea Cod

Googly-Eyed Cod

White cod

Salmon Firm pink-orange flesh with a high oil content, flakes well, often smoked.

Marlborough Sounds, Stewart Island and Canterbury.

17 months, 3.5-4.0 kg

Year round Bake, BBQ, Grilled, Sushi, Smoked, Soups, Steam, Marinate, Raw

Sockeye

Sockeye Salmon Oncorhynchus nerka

Sand FlounderPaatikiRhombosolea plebeia

Moist, delicate flesh which whitens on cooking.

Coastal areas off the Hauraki Gulf, Tasman Bay, Bay of Plenty, and Canterbury Blight.

Less than 0.08kg

Year round Bake, Pan Fry, Steam

DabKarche

Sea PerchHelicolenus barathri

Delicate flavour, with a moderately firm texture. The flesh is white, lean, moist and flaky.

East Coast of New Zealand and the Chatham Rise.

5-7 years 0.2-0.8 kg, up to 1.4kg

Year round Bake, Pan Fry, Steam

Deepsea Perch

Ocean Perch

Big Eye Sea Perch

Silver DoryCyttus novaezelandiae


Bay of Plenty. 0.8-1.5kg, up to 3.5kg

Year round Bake, Fry, Marinate, Raw, Poach, SushiPink-Finned Dory

Skipjack TunaKatsuwonus pelamis

Dark flesh with a medium texture. Low moisture and high oil content. Spectacular cooked whole and produces excellent steaks, especially when cooked in court bouillon or white sauce.

North East and North West of the North Island.

1.8-2.8kg December to May, peaking January to March

Grill, BBQ, Marinate

Skipjack

Striped Tunny




Snapper *KaratiPagrus auratus

Tender white to pinkish flesh with a sweet, mild flavour.

North of the North Island, Bay of Plenty.


Year round, peaking May to December

Bake, BBQ, Casserole, Sushi, Raw, Marinade, Smoke, Fry

SchnapperTaamure

Bream

New Zealand Golden Snapper

Brim

SolePaatikiroriPeltorhamphus novaezeelandiae



less than 0.08kg


New Zealand Sole

Common Sole

Southern Blue WhitingMicromesistius australis

Delicate, moist, and easily flaked with low oil content. Firmer flesh that the blue whiting from the northern hemisphere.

South of New Zealand, Campbell Plateau, Pukaki Rise.

0.4-0.6kg August to October

Bake, Steam, Poach, Pan Fry

Southern Poutassou

Spotted GurnardPterygotrigla picta

Succulent, medium textured flesh with low oil content.

All around New Zealand except Fiordland.


Year round Fry, Poach, Steam, Bake, Sushi, RawJapanese Gurnard

Japanese (spotted) Gurnard

Tarakihi TarakihiNemadactylus macropterus

Medium to firm white flesh with a low to medium oil content.

Most abundant south of the East Cape, around the Cook Strait, on the East and West Coasts of the South Island.


Year round; catches increases February to June

Bake, BBQ, Grilled, Smoked, Soups, Steam, Marinate, Sushi, RawOcean Bream

Trevally AraaraPseudocaranx dentex

Medium to soft with a low oil content. Marbled pink flesh with a darker fat line that can be filleted out. Excellent smoked. For peak eating quality, should be bled immediately after capture.

North Island, and top half of the South Island.

0.4-2.0 up to 5kg

Year round; peaking from late summer to early spring

Ceviche, Smoked, Marinate

Jackfish

TurbotPatikiColistium nudipinnis

Delicate, succulent, apricot coloured flesh that whitens on cooking. Low to medium oil content.

West Coast of both islands. 2-3kg, up to 7kg

Year round Grilled, Baked, Steamed, Grilled




WhitebaitInangaGalaxias spp.

Whitebait are the juveniles of five of New Zealand’s galaxies. Tiny whole transparent fish, similar to Smolt.

North Island rivers, South Island whitebait is sourced from many of the mighty rivers on the south Westland coast.

45-55mm length, 15-22 weeks old

15 August to 30 November inclusive. West Coast South Island and Chatham Islands 1 December to last day of February.

Omelettes, Shallow Fry, Bake

White WarehouSeriolella caerulea

Firm, white flesh with a high oil content.

Found off both coasts of the South Island (extending to the Auckland Islands) and the Chatham Rise.

0.5-2kg, up to 5kg

Year round Suited to all cooking methodsDeepsea Warehou

Yellowbelly FlounderPatiki-totaraRhombosolea leporina

Moist, delicate flesh with low oil content; upper fillets slightly darker than the underside, but whiten on cooking.

Firth of Thames and in the Kaipara and Manukau Harbours.

0.02-0.6kg Year round Pan Fry, Poach, Bake

Flounder

Yellow FlounderThunnus albacares

Yellowfin Tuna Firm and moist with large flakes when cooked; bright red when raw, (ideally with wet glistening, wet look).

Between East Cape and North Cape. They are also round north of the North Cape in September and October.

20-80kg, up to 170kg

December to March (main season)

Grill, BBQ, Sushi, Raw, Smoke

Yellowtail KingfishHakuSeriola lalandi

Firm, succulent flesh with a low oil content that can be improved by bleeding after capture. The dark flesh lightens on cooking.

Widely distributed around the North Island and the northern South Island.

5-15kg up to 60kg

Year round; most abundant in the south in summer

Regarded as a Sashimi graded fish

Yellowtail

Kingfish

CrustaceanCancer CrabCancer novaezelandiae

White flesh that is crisp and moist. Widely distributed on sandy beaches in shallow water (Golden Bay).

10-13cm Carapace

Year round

Crab

Freshwater CrayfishKouraParanephrops planifrons

White crisp flesh, with red-orange stripes on the joints.

Found in rocky coast lines with the main concentrations occurring along the east coasts of the North and South Islands, the south and south-west coast of the South Island, including Stewart Island and the Chatham Islands.

Male tail must be at or above 54mm, the female tail must be at or above 60mm

Year round; lowest catches when mating and moulting usually between February to May, highest catches June to November; with regional variations

Grill, BBQ, Poach, Steam

KouraKewaoParanephrops zealandicus

CrawliesKekewai

Rock LobsterKoura waiJasus edwardsii

Paddle CrabOvalipes catharus

White flesh that is crisp and moist. Widely distributed on sandy beaches in shallow water (Golden Bay).

10-13cm Carapace

Year round Steamed, Baked, BBQ, Fry

Swimming Crab

South Pacific Crab

New Zealand Sea Crab




ScampiMetanephrops challengeri

White pinkish with darker orange at the joints, white flesh is medium to firm.

Found all around New Zealand at depths of 200–750m. Scampi is from the same family as the Norway Lobster and Dublin Bay Prawn. It is a species of lobster not prawn.

Up to 120gm

Year round Grilled, Seamed, Baked, Pan Fry

New Zealand scampi

CephalopodArrow SquidNototodarus gouldi

White with bronze tones on the mantle and head with black eyes. The ivory coloured meat is covered by a speckled membrane, is firm, tender and shiny.

Continental shelf from the surface waters to the bottom depths of up to 500m.

0.1-1.3kg Year Round; main season December to May

Grill, BBQ, Marinate, Fry

Shortfinned Squid

Calamari

Squid

Broad SquidNguSepioteuthis australis

Broad squid has a wider body. Colour varies from white to purple. Firm, dense, flesh requires tenderising.

Similar to the European species, sometimes sold as Calamari. Found off both the West Coast and the northern part of the east coast of the North Island, but not in the South Island.

0.5-1.5kg October to March

Marinate, Grill, BBQ

Broadmantle SquidS. bilineata

Broadfinned Squid

Southern Reef Squid

Calamari

Squid

Octopus WhekeOctopus maorum

Colour depends on the surroundings, distinguished by the bulbous body and eight long legs.

Widespread around New Zealand. 0.5-17kg, average 4.7kg

Year round Grill, BBQ, Marinate

MolluscCockleTuangiAustrovenus stutchburyi

Plump, round shells with fine ridges that run in 2 directions. Usually purple on the inside. Cockles have a delicate cream flesh with a low oil content. The meat is small in proportion to the shell weight.

Widespread in New Zealand harbours.

3-4cm Year round Steam, Poach, BBQ, Soup

ClamChione stutchbury

Venus-Shells

New Zealand Littleneck Clam

Bluff OysterTioOstrea chilensis (Tiostrea chilensis)

Shell of varied colours from white to dull purple-brown. The left shell has ridges and cupped while the right shell lies flat and has scaly layers. Inside the shell is luminous, and the flesh has shades of white, grey, gold and black. The creamy coloured meat is delicate, succulent and has a medium oil content.

Principally harvested in the Foveaux Strait and smaller quantities in the Tasman Bay and Golden Bay.

6-8cm, reaching 10cm

March to August

Raw, Baked, Grilled, Fry

Nelson OysterTio para

Dredge OysterTio Paruparu

Flat OysterTio-repe

Pacific OysterCrassostrea gigas

Off-white with bands of yellow, brown or purple. The flesh is light coloured and has a black mantle margin.

Main Oyster Fishery is all around the North Island, and across the Cook Strait to the northern part of the South Island.

10-12cm 18 months

April to November (breeding season December to March)

Raw, Baked, Grilled, Fry

Oyster

New Zealand Oyster




New Zealand greenshell mussel (M)KukuPerna canaliculus

White flesh that is crisp and moist. Marlborough Sounds, Coromandel, Golden Bay, Stewart Island.

10-15cm Year round Steamed, Baked, BBQ, Curry, Soups, Raw/ Sushi, Smoked, Marinate.

Greenshell TM mussel *Kutai

Perna

Farmed mussel

Cultivated mussel

New Zealand Green Mussel

New Zealand Green Lipped Mussel

PauaPauaHaliotis iris

The inside of the shell shows brilliant iridescent colours. The flesh is black and is darker than other species of Abalone.

Mainly from Kaikoura and Southland coasts, Stewart Island, and the Chatham Islands.

12.5cm legal minimum shell size for harvest

Year round Sautee, Bake, Pan Fry

Blackfoot paua

Abalone

PipiPipiPaphies australis

Oval shaped bivalve, hinged centrally. Delicate cream meat with low oil content.

Common all around New Zealand and the Chatham Islands.

4-6cm Year round Should be soaked in seawater for 24 hours to eliminate grittiness

ClamKokota, TaiawaAmphidesma australe

ScallopPureTipaPecten novaezelandiae

Fan shaped bivalve with deep ridges that radiate from the centre hinge. Colours are variable, including brown, orange, yellow, pink or flesh coloured or a mix of these. The flesh is white and the roe is usually bright orange.

Main areas are Tasman Bay, Golden Bay, Marlborough Sounds, Coromandel coasts, and Northland coasts.

10-15cm (10cm legal minimum shell size for harvest)

Year round; best harvested before they spawn in the spring and early summer

Pan Fry, BBQ, Sautee, Bake, Smoke, Marinate, Raw




New Zealand Queen ScallopZygochlamys delicatula

Attractive shell colouring from delicate peach through yellows to deep salmon hues. The shell is fan shaped with deep ridges that radiate from the hinge. The flesh is white and the roe is bright orange.

Southern waters from South Canterbury to Stewart Island and the offshore islands from the Snares to as far south as Macquarie Island.

6-8cm Year round Steam, Bake, Marinate, Sautee

Southern QueenChlamys delicatula

Queen Scallop

New Zealand Gem Scallop

New Zealand Gem Shellfish

Surf ClamSpisula solidissimaSpisula aequilateraMactra murchisoniMactra discorsPaphies donacinaPaphies subtriangulataDosinia anusDosinia subroseaBassina yateiAmphidesma spp.

Surf Clams are a small variety of clams ranging slightly in shape, colour and size.

Various New Zealand coasts. 4-7cm Year round Raw, Steamed, Sauteed, Bake, BBQ, Soups and Chowders

TuatuaTuatuaPaphies subtriangulata

Two closely related species are harvested as Tuatua 1. P.subtriangulata has a parallel

top and bottom edges.2. P.donacina has bright cream

coloured shell.

Species 1 are harvested in the North Island and Species 2 are harvested in the South Island. Both found on Cook Strait beaches.

5-8cm Year round Raw, Steamed, Sauteed

Surf ClamPaphies donacina(Amphidesma spp.)

Black Foot PauaHihiwaHaliotis australis

The shell with pale a grey to brown outer surface. The inside shell shows brilliant iridescent colours. The shell is oval shaped with faint ridges and a curved row of holes. The flesh has a black covering and is darker than many other species of abalone.

Mainly from Kaikoura and Southland coasts, Stewart Island and the Chatham Islands

12.5-18cm Year round Raw, Steamed, Sauteed

AbaloneKarariwha

Sea UrchinKinaEvechinus chloroticus

Hard spherical shell covered in dark brownish-green spines. Inside is a star shaped mass of yellow to orange coloured gonads in the males and roe in the females which are edible. Kina is sought for its delicate, smooth buttery roe. The male roe is silkier, the female roe is grainy.

Kina is wide spread along New Zealand coasts. There are 500 species worldwide.

8.5-15cm August to January

Baked, Poached, Raw, Steamed, Soups

Sea EggKina ariki

KinaKina koorako

Benefits of eating fish

Why is eating fish healthy?Fish is a high-protein, low-fat food that provides a range of health benefits. White-fleshed fish, in particular, is lower in fat than any other source of animal protein, and oily fish are high in omega-3 fatty acids, or the “good” fats. Since the human body can’t make significant amounts of these essential nutrients, fish are an important part of the diet. Also, fish are low in the “bad” fats commonly found in red meat, called omega-6 fatty acids.

Why are omega-3s good for your health?A growing body of evidence indicates that omega-3 fatty acids provide a number of health benefits. They:

§ Help maintain cardiovascular health by playing a role in the regulation of blood clotting and vessel constriction;

§ Are important for prenatal and postnatal neurological development;

§ May reduce tissue inflammation and alleviate the symptoms of rheumatoid arthritis;

§ May play a beneficial role in cardiac arrhythmia (irregular heartbeat), reducing depression and halting mental decline in older people.

The omega-3s found in fish (EPA and DHA) appear to provide the greatest health benefits. Fish that are high in omega-3s, low in environmental contaminants and eco-friendly include:

§ Wild Salmon from Alaska (fresh, frozen and canned)

§ Arctic Char

§ Atlantic Mackerel

§ Sardines

§ Sablefish

§ Anchovies

§ Farmed Rainbow Trout and

§ Albacore Tuna from the US and Canada.

What about fish oil supplements?Besides eating fish, another way to consume omega-3 fatty acids is by taking store-bought supplements. Fish oils come from both fish caught as food for humans and from small fish caught for animal feed, such as Peruvian anchovies.

A word of caution: contaminants such as PCBs accumulate in fish oil just as they do in fish, so make sure to buy capsules that are made from purified fish oil

What are other sources of omega-3 fatty acids?Alternative sources of omega-3s come from terrestrial sources like flaxseed, walnuts and wheat germ. While still beneficial, these do not appear to provide as a great a health benefit as the omega-3s found in fish, shellfish and marine algae.



Salmon

The name “salmon” comes from the Latin salmo, which may have originated from salire, meaning “to leap”. There are nine commercially important species of salmon worldwide and occur in two genera. The genus Salmo contains the Atlantic Salmon, and the genus Oncorhynchus contains eight species known as Pacific Salmon, which includes Chinook or King Salmon familiar in the New Zealand market.

Adipose Fin

Dorsal Fin

Caudal Fin

Caudal Peduncle

Anal Fin Vent Pelvic Fin



King SalmonAnadromous fish were introduced into New Zealand from Northern California as a game fish in the late

19th Century. Producing just over 50% of the world’s supply from just five surface hectares in the

Marlborough Sounds. It equates to 0.6% of the world’s farmed salmon population.

Environmental responsibility & certificationKing Salmon are committed to their strong sense of environmental responsibility. Their entire farming and processing operation has been audited to achieve internationally recognised sustainability certification

– The Global Aquaculture Alliances Best Aquaculture Practice (BAP) standard. The feed is based on the protein and nutrition salmon get in the wild, using sustainable and traceable ingredients. Each Ora King Salmon

carries an individual gill tag with a unique number, recording the date of harvest to ensure full traceability from where it was raised. This also reassures you that each salmon is a genuine Ora King Salmon.

Lateral Line

Gill Cover

Nares

Pectoral Fin



NZ King Salmon

Fresh Water Facilities NZ King Salmon has three fresh water facilities – Takaka, Tentburn and Waiau. These are where the broodstock are raised and the smolt are grown for our breeding program.

Takaka Nurtured from birth in crystal clear waters flowing from Te Waikoropupu Springs near Takaka, our broodstock is raised in protected isolation. The water from the Springs is natural and pure and has stable flow and temperature. After one month of incubation the eggs are transferred to Tentburn.

Breeding programme NZKS King Salmon is the culmination of a classical breeding programme that has spanned over two decades and is designed to yield only the highest quality King salmon with the most appealing taste, texture and colour.

Tentburn A week later the eggs are hatched and grow from small fry to smolt weighing 150g. They are then transferred to sea farms in the Marlborough Sounds. By controlling the temperature, the development can be delayed allowing year-round supply.

Waiau The freshwater facility at Waiau is the backup location for our breeding programme to ensure we can keep the genetic programme going. It is here that some fish are also grown to harvest.

Growing When they are hatched they are known as Alevin. Eggs are hatched between May and August, with the first ones going to sea in October, while the remainder are sent out to the farms over the course of the year.

Feeding The first feeding commences a month after hatching. They are fed by hand and as they grow this becomes automated with the use of mechanical feeders. This is when they change to a silver colour, eyes change to a yellow and mouth and fins go black.

Sea Farms ProcessFarms New Zealand King Salmon’s sea farm sites were chosen very carefully, as only certain parts of the Sounds have:

Tidal flows Good water flow ensures a constant supply of dissolved oxygen and maintains the water quality. Our sea farms are strategically positioned in the remote areas of the Marlborough Sounds where tides are continually flushing water in from the Cook Strait.

Water quality

Salmon need a plentiful supply of well-oxygenated and unpolluted water. The purity of the water is vital to their health.

Temperature of water Temperature is an important factor in fish health and growth. Salmon thrive in cooler waters and best growth is achieved at a steady temperature range of 12-170C. The waters of the Marlborough Sounds provide this cooler temperature range.

Sited for minimum impact Farm sites are chosen to have minimal impact to residential neighbours, tourism operators, recreational users of the Marlborough Sounds, marine mammals, and other Sounds wildlife, and farms must comply with associated legislations.

Our salmon farms in the Marlborough Sounds have a small visual foot print, currently covering a total of 14 hectares of the total 150,000 hectares that make up the Marlborough Sounds.

We don’t use any antibiotics, anti-parasitics or hormones as better practices around vaccinations and fish health are leading this. We farm in an isolated environment in as natural a way as possible. NZ’s King salmon are uniquely free of the harmful sea lice and pathogens that can affect salmon from other parts of the world.

Feed We use a balanced extruded diet. Each formulation is made to best suit the particular stage of life the fish is at regarding size and time of year. This gives best performance in terms of growth rate, feed efficiency and flesh quality. The main change in formulation through the life of the fish is the ratio of oil to protein. As a fish grows it requires less protein and more oil and the amount of astaxanthin required falls.

The underlying philosophy of The New Zealand King Salmon Company is to ensure the very best of raw materials are used, especially fishmeal and fish oil.

§ Poultry Protein meals and oil

§ Fishmeal

§ Fish Oil

§ Vegetable Protein meals

§ Wheat/Starches

§ Mammalian meals

§ Vitamins and Minerals

§ Astaxanthin

Our feed suppliers certify that our feed is 100% wholesome, complies with stringent food safety requirements, is non-GMO and BSA free. In line with our commitment to sustainability, we are net producers of fish protein and fish oil; the salmon we



harvest contain more fish protein and fish oil than we use in our feed.

The number of times the salmon are fed per day depends on their age. When they first arrive in the farm, they are fed throughout the day and the number of meals or ‘visits’ will reduce as the fish get older and larger.

Above surface cameras monitor feeding activity. Another camera is set at 5 metres deep in the pen so can monitor the feeding behaviour. When a pellet passes the camera, feeding is ceased. Independent testing shows that less than 0.1% of feed falls outside the nets.

Net cleaning We either waterblast the biofouling from the nets (by lifting the nets clear of the water) or conduct the process in-water using automated net cleaners that “drive” along the net keeping in clean. We clean our grower nets every 7–10 days with the automated in-water net cleaners. No anti-foul products are used on the fish or predator nets.

Harvest Salmon usually reach their harvest size (4.0kg gilled & gutted) between 14-18 months in sea water. When they reach size, they are corralled with specially designed nets and pumped aboard a specialised harvest vessel. Here the salmon swim towards a man-made current which leads them into an automatic percussive stunner which stuns the fish. The salmon are then bled and transferred to bulk tanker filled with ice slurry. The salmon are then transported in the bulk tankers, by barge, then road, to our processing facility in Nelson.

Primary Salmon ProcessWhole salmon are transported in slurries by road to the Nelson processing plant where the salmon are washed, temperature monitored and gilled. They are then put on the production line for splitting.

The salmon are manually split open ready for the gutting process, where the gut and kidney are removed. The cavity is then cleaned using a vacuum operated suction spoon. They are then thoroughly washed ready for grading and inspection.

Next the salmon are graded into three categories:

1. Ora King

2. Premium Grade

3. Standard Grade

At this point the Ora King have a secondary grading, where the cavity is checked internally and externally. Each batch is weighed individually and labelled accordingly. Validation of piece count per individual carton or poly bin is completed and frozen gel packs are applied. All Ora King products have a unique gill tag applied.

Final packaging takes place for all finished goods and the lid is applied and tape sealed. Final checks take place to ensure each carton poly are labelled correctly according to customer requirements. Boxes are then palletised and stored in the fridge until they are delivered all around New Zealand.



Norwegian Atlantic Salmon

From a sparsely populated, sea-loving nation on the edge of Europe comes some of the world’s best farmed Atlantic salmon.

Norwegian Atlantic Salmon – a global success With the change in season, diners across the nation are moving from heavier dishes to lighter meals; and seafood features front and centre on the spring menu. One of the most popular seafoods is Atlantic salmon. Safe, tasty and reliably succulent, Atlantic salmon is the ideal fish for the modern, health-conscious diner.

Across the globe, chefs put farmed Norwegian Atlantic salmon on the menu as it ticks so many boxes. For a start, it is a consistent product. The Norwegians are masters of aquaculture, and have honed their practices to produce the most delicious and juicy fish – perfectly portioned, fresh, frozen and cold smoked salmon – ready for the food service industry.

Each year Norway produces over 1.4 million tonnes of Atlantic salmon. In fact, Norway is responsible for 33% of the world’s production, making it the largest producer of Atlantic salmon in the world. Norwegian Atlantic salmon, noted for its clean and green image, is grown in the deep-water fjords that dominate Norway’s coast. This means you can put it on your menu with a clear conscience. The entire production, from fish pen to plate, is 100% traceable. But to truly understand Norwegian Atlantic salmon, you have to understand Norway’s coast.

Norwegian Atlantic Salmon in the New Zealand kitchen What Kiwi diners note about Norwegian Atlantic salmon is the superior taste and texture. Snap frozen in the fjords of Norway, the taste of the pure sea shines through.

It has a rich, luscious texture that flakes easily when cooked and a smooth mouthfeel. Available in skin-on or skinless, precise, foodservice ready portions, Norwegian Atlantic salmon is the perfect companion in the New Zealand commercial kitchen – a place where multicultural cuisine reigns supreme.

It is capable of marrying with Asian flavours as easily as it takes on the traditional herbs and condiments of Europe. Consider salmon in teppanyaki, where the saltiness and umami of the soy-based sauce works perfectly with the texture of the Atlantic salmon.

You can play with the richness and texture of Atlantic salmon with creamy dishes, like a light green coconut based curry, or perhaps seared in butter or even dressed with a horseradish cream. It is also the perfect canvas to take on a spice rub such as smoked paprika, or even a marinade made with a little chipotle. Consider the classic Sicilian caponata – celery, eggplant, capers and olives – topping a thick fillet of grilled or baked salmon.

Cold smoked salmon has become a menu staple. It can start the day draped across hot eggs, where the heat releases the enticing aroma of beechwood smoke. It can fill a bagel, sandwich or croissant, or even a canapé. Served with a salad, it becomes a healthy meal. Cold smoked salmon loves dill and mustard, cream cheese and soft, green herbs.

Norwegian Atlantic salmon on your menu is a good talking point for front of house to discuss with diners. They can not only talk about the deep, cool, clear waters but also how this helps the salmon become healthy food. The cold water and specialised diet mean that Norwegian Atlantic salmon is rich in natural Omega 3, helping balance Omega 6 fatty acids. Norwegian Atlantic salmon is also a good source of Vitamins A, D and B12, and the elements selenium and iodine. Not only is this very healthy, it also leads to a wonderful, succulent texture that diners find pleasing.

Whatever way you look at it, salmon is a great value seafood option that can put a first-rate name on your menu and exceptional flavour and texture on your plates.

Thawing Norwegian Atlantic salmon is simple. You thaw it in the same bag in which it was frozen back in Norway. It is recommended that frozen Atlantic salmon is thawed slowly in the fridge, between 24 and 48 hours at under 4°C, to maintain the texture. This technique is used around the world where Norwegian Atlantic salmon is used for grilling, roasting, in soups and fish curries.



Atlantic salmon loves a drinking companion. Serve cold smoked salmon washed down with a shot of akevitt or aquavit, and you have the national dish of Norway right there. Consider a glass of sauvignon blanc or a textural pinot gris, depending on the depth of the flavours in your Norwegian Atlantic salmon dish. A robustly flavoured, grilled Atlantic salmon dish would even marry well with a lively rosé. The rich texture of Norwegian Atlantic salmon also makes it the perfect partner to prosecco or even a glass of Champagne.


At Mainland we’ve spent the last 60 years perfecting our craft, and our butter is no different. It’s an expression of our understanding of milk, and how to turn it into some of the best butter on the planet.

Our block butter is the result of hours spent perfecting the craft of turning the best cream into the best butter, creating the ideal

ingredient or accompaniment to any seafood inspired dish.

Oh• BUTTER •

FBL0114 Bidvest A4 Advert v2 FINAL.indd 1 25/07/18 3:55 PM


Prawns

Antenna

Antennal Scale

Adostral Carina

Antennular Flagellum

Eyestalk

Hepatic Spine

Pereiopods

Rostrum

Third Maxilliped

Prawn is the common name, used particularly in the United Kingdom, Ireland, and Commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the seafood industry. Shrimp and prawn are common names without the formal definition that scientific terms provide. Prawn generally refers to the larger of the species and shrimp the smaller.



Environmental responsibility & certificationThe suppliers of prawn and shrimp are fully compliant and have state of the art processing facilities where they operate under the highest industry certifications. This is achieved and maintained through strict Good Manufacturing Practice (GMP) and Hazard Analysis and Critical Control Point (HACCP) based food safety procedures and systems.

The facilities are subject to the internationally recognised quality standards of ISO 22000 and the British Retail Consortium (BRC) Certification Body. Look for the Seafrost brand.

Dedication and passion is demonstrated through the association of internationally recognised standards such as the Aquaculture Stewardship Council (ASC), WWF (Vietnam), Best Aquaculture Practices (BAP) and Friend of the Sea.

Certifications include:

Abdominal Segment

Hepatic Spine

Plenopods

Sixth Abdominal Segment

Telson

Uropod

ISO22000

ISO17025



Shrimp growth process

Prawn speciesBlack Tiger – The “traditional” prawn. This is generally farmed in Asian countries such as India, Vietnam and Thailand. Colour varies from blue to black to brown, but once peeled, the flesh is translucent and becomes white to pink, with pinkish bands when cooked. The shell turns bright red when cooked. Black Tigers have a medium flavour, low to medium oiliness and medium to firm texture.

Vannamei – Also known as White Tiger. This is the most commonly farmed prawn, due to its ease of cultivation and rapid growth rate. Although smaller than the Black Tiger, it is gaining in popularity and replacing Black Tigers as the prawn of choice. The flavour is milder, and texture less firm than the Black Tiger.

Sea Tiger – Common term used to refer to sea caught, as opposed to farmed prawn. The quality of sea caught product can vary, depending on the condition under which they have been caught, and the length of time before being frozen.

Australian – Generic term used to describe a wide range of species imported from Australia, including Tiger, King, Endeavour and Banana Prawns.

Prawn variantsWhole Prawn – Also known as head on shell on (HOSO). This is the traditional presentation.

Cutlet – Also known as raw, peeled, de-veined, tail on (RPDTO). As the name implies, the whole prawn is peeled, de-veined and the head removed, leaving only the tail-piece of the shell.

Meat – Also known as raw, peeled, de-veined (RPD). This takes the process one step further from the cutlet by removing

the tail-piece, leaving only prawn meat behind.

ShrimpsShrimps are generally just smaller sized prawns that have been cooked and peeled. The sizes range from 30/60 (the largest size) to 150/300. All purpose shrimp is a mix of small and broken pieces of shrimp. Smaller sizes of shrimp are not de-veined, as the labour process would be too time consuming and uneconomical.

Top storage tipsFresh prawns should be consumed as soon as possible after purchase. Refrigerate, cover with plastic wrap, on a plate or tray or in a covered container in the coldest part of the fridge.

If you are unable to consume quickly, you can freeze the prawns for later use.

Freezing prawnsPlace unpeeled prawns in a plastic container appropriate to the volume of prawns. Cover with water, seal and freeze. This forms a large ice block, which insulates the prawns. Do not add salt as it draws out the moisture.

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34

5 6 7

8910

GLAZING FREEZING COOKING

DEVEININGPEELINGQUALITY CONTROL

GROWINGHARVESTING

DEVELOPMENT

12 days after hatching the shrimpcan be transferred to the farm

HATCHING

OUR SHRIMP

RAW SHRIMP

COOKED SHRIMP

FARMThe ponds in the farm are aerated, with a high water exchange to remove waste products and maintain water quality.There are three types of farming: Extensive, Semi-Extensive and Intensive.

VALUE ADDINGValue can be added to shrimp when they are cut in a special way, breaded or skewered.

PROCESSINGOur state of the art processing facilities operate under the highest industry certifications.

HATCHERYShrimp are bred in salt water hatcheries.

After 3-6 months at the farm the shrimp will reach marketable size and can be passed on for processing.

Fresh or frozen?The question over fresh or frozen has never been an issue for prawns. Prawns that have been quickly and properly processed and frozen are of excellent quality. The freezing process serves to protect the integrity of the prawn – retaining its nutrients, taste, texture and colour.

SEAFOOD SOLUTIONS | 27

1 Seafrost Vannamei Prawn Cutlets IQF 1kg | pkt ■

41538 | 16/20 75198 | 21/25 75199 | 26/30 75200 | 31/40

2 Seafrost Prawn Meat Vannamei 1kg | pkt ■

33689 | 26/30 33690 | 31/40 33692 | 41/50 44539 | Broken Mix

3 Seafrost Whole Black Tiger Prawns 800gm | pkt ■

62434 | 13/15 62435 | 16/20 62436 | 21/25 62438 | 31/40 62437 | 26/30

Seafrost Butterfly Garlic Marinated Prawns 16/20 172857 | 1kg | pkt ■

4 Seafrost Shrimp 1kg | pkt ■

87383 | 30/60 40740 | 60/90 40742 | 90/120 40744 | 100/200

Seafrost Cooked & Peeled Prawns IQF 87384 | 1kg | pkt ■

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Pacific West Koru Prawns 10/15 82617 | 1kg | pkt ■



Molluscs › Cephalopods


1 Seafrost Crumbed Squid Ring Formed 68072 | 1kg | pkt ■

Seafrost Natural Crumbed Squid Ring 68689 | 1kg | pkt ■

2 Sea Cuisine Crispy Spiced Squid Tentacles 57679 | 1kg | pkt ■

3 Seafrost Salt & Pepper Squid 135316 | 1kg | pkt ■

4 Seacrest Squid Tubes 5/10 84347 | 5kg | ctn ■

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1 Seafrost Pineapple Cut Squid Fillet 47871 | 5kg | ctn ■

2 Solander Frozen Squid Rings & Tentacles Natural 84229 | 1kg | pkt ■

Frozen Squid Rings & Tentacles 1kg | pkt ■

84233 | Breaded 84232 | Dusted

3 Solander Frozen Stuffed Baby Squid Tubes 83042 | 1kg | pkt ■

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The Catch

From the clear waters off New Zealand’s coast comes some of the most delicious shellfish.

The green hills of New Zealand’s Coromandel Peninsula fall steeply into the azure blue sea. The white sails of yachts dot the cool, clear water. Under the surface, suspended from ropes, thousands of mussels grow fat on the invisible phyto-plankton drifting in the currents. This is one of New Zealand’s mussel farming areas, some 2.5 hours by car from Auckland. Together with farmed oysters, they represent the lion’s share of New Zealand’s $500 million aquaculture export industry. Greenshell mussels, also known as green lipped mussels, are native to New Zealand. They grow naturally on the rocks in the intertidal zone and were traditionally harvested by the Maori who call them kuku or kutai. They are a large, plump mussel with a dark green shell, red and gold stripes and a green rim around the outer edge of the shell, which is beautifully iridescent on the inside. The flesh comes in two distinct colours. Mature males are creamy white, while the females are an attractive apricot-orange colour.

In the wild, mussels start life as tiny larvae that are capable of swimming until they find a surface, such as a rock, on which to settle. In the case of farmed mussels, the young are bred in large tanks and then, using various methods, introduced to thick nylon ropes that are suspended in the water from floating drums. Mussels are filter feeders and take 12 – 18 months to reach 10 – 15cm. During this time, the farmers check the lines and send divers to make sure the mussels are clean and healthy. There are farms not just in Coromandel, but also in

the Marlborough Sounds, Golden Bay and Stewart Island. When it comes time for harvest, the ropes are hauled on board a boat and the mussels carefully removed from their lines. Back on shore, the mussels are cleaned and sorted. The beauty of New Zealand Greenshell mussels is their flavour and appearance. That big, attractive shell is a real statement in a dish and says to the diner ‘seafood’. The texture is consistently good and the flavour rich, pleasant and never overpowering.

New Zealand’s cool, clear waters are also great for growing Pacific Oysters. Introduced from Japan, they have naturalised to the coast of the North Island and the north of the South Island. Immature oysters, or spat, are caught on sticks and grown out on trays or in baskets. They are submerged just below the surface, where they filter feed just like mussels. They are exposed at low tide, which makes the oysters close their shell and strengthens the adductor muscle, the meaty bit inside the oyster. After 12 months or so, the oysters have reached a good size and perfect condition. They are harvested, cleaned, sorted and then very carefully shucked and snap frozen in the half shell. Once thawed, plump New Zealand oysters are perfect served au naturel, cooked with bacon and Worcestershire sauce for oysters Kilpatrick, or used in chowders.

So, when you’re looking for quality and convenience in shellfish, remember the mussels and oysters that grow in the pristine waters of New Zealand.

New Zealand Shellfish



Molluscs › Bivalvia

Omega Seafood

170 Million years of evolution…New Zealand greenshell mussels or ‘Kutai’ have earnt their global reputation. A valued human food source for over 800 years on our shores, they’re now recognised worldwide as an ancient and incredible species. Forget “Paleo”, greenshell mussels belong to an animal family which lived amongst the dinosaurs, in the “cretaceous” period. Mussel fossils from a 170 million years ago are common and very similar to modern mussels. Meanwhile the oldest New Zealand greenshell mussel fossil is an impressive 5 million years old. Mussels form an ancient and vital part of the ocean’s food web. Each mussel filters 360 litres of water a day, improving water quality and promoting healthy fish stocks. The filtering power of mussel reefs is behind the Hauraki Gulf revival project http://www.reviveourgulf.org.nz/

A biological marvel…Unique to our shores, greenshells are a true biological marvel. They can qualify as vegan in possessing no brain, no eyes and no central nervous system. Equally mysterious is their ability to move around using their mussel beard (a sticky liquid they emit which turns to a rope like solid in the water)! Mussels filter feed upon the rich phyto plankton in our cold seawater. Phyto plankton being tiny micro-algae which turn sunlight into energy and who are the beginning of all life (and the omega oil chain) in the ocean.

A nutritional powerhouse…Greenshell mussels are incredibly nutritious as well as tasty. They’re a good source of Omega oils, reducing inflammation in the body, optimising joint, heart, brain and emotional well-being.

In fact, greenshells contain the two Omega 3 oils (DHA/EPA) in the highest quantity of any shellfish on earth. They also contain another 30 essential fatty acids not in fish, which is why their mussel oil commands a huge premium over regular fish oil in the nutraceutical industry.

Greenshells also contain 3 x the haem iron (the most absorbable form) of rump steak gram for gram, plus are high in iodine, selenium, protein and vitamin B12.

… and now a 2 minute profit maker!Omega Mussels offer all the presentation and preparation options of live New Zealand greenshell mussels yet come lightly cooked so can be eaten straight from the pack too. With a 12 month chiller life with no additives, they’re incredibly convenient. They're also an increasingly popular offering for tourists being an extremely versatile, true taste of New Zealand cuisine. Plus they align with modern food trends in that they are gluten free, low sugar and sustainably farmed.

Compared to the hassles of fresh, Omega Mussels offer NO HIDDEN COSTS!

1. LESS LABOUR (ready to eat or cook with - important with the labour shortage, scarcity of kitchen staff and increased minimum wage),

2. LESS WASTE (portion control, long shelf life)

3. EASIER QUALITY CONTROL (graded for size, scrubbed and partially de-bearded)

4. EASIER FOOD SAFETY (full traceability for every pack as well as easy allergen management – a key benefit now that Food Control Plans are being audited).



1 Polaris Crumbed Scallops with Roe 31437 | 2kg | pkt ■ 148920 | 1kg | pkt ■

2 Polaris Crumbed Mussels 53201 | 1kg | pkt ■

3 Clevedon Half Shell Oysters 38743 | 5doz | ctn ■

Premium Oyster Pot 53996 | 1doz | pot ■

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4 Omega Gourmet Mussels in Shell ready to heat or serve 22652 | 1kg | pkt ■ 22326 | 500gm | pkt ■

5 Omega Gourmet Clams in Shell ready to heat or serve 27565 | 1kg | pkt ■

6 Seafrost Chinese Scallops 1kg | pkt ■

70340 | 21/30 70341 | 30/40 70342 | 40/60

Seafrost Peruvian Scallops 40/60 39636 | 1kg | pkt ■

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Crustaceans


1 Snowland Raw Crab Cluster IQF 800gm+ 78091 | 12kg | ctn ■

2 Shore Mariner Snap & Eat Jonah Crab Claw 81848 | 907gm | pkt ■

3 Shore Mariner Raw Crab Soft Shell 90-120gm 43568 | 1kg | pkt ■

4 Shore Mariner Blanched Jumbo Crab Meat 65733 | 450gm | pkt ■

Crab Meat Blanched Lump 58184 | 450gm | pkt ■

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Smoked Fish


1 Southern Ocean Smoked Salmon Thick Sliced 11803 | 1kg | pkt ■

Southern Ocean Cold Smoked Salmon Pieces 81384 | 500gm | pkt ■

2 Seafrost Atlantic Norwegian Smoked Sliced Salmon 80732 | 1kg | pkt ■

3 Trident Smoked Oyster 153234 | 85gm | tin ■

4 Regal Manuka Cold Smoked Sliced Salmon 81571 | 500gm | pkt ■

Regal Premium Smoked Sliced Salmon 81386 | 500gm | pkt ■

Regal Hot Smoked Salmon Portion 42988 | 6x90gm | slv ■

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Sundry Seafood

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1 Seafrost Seafood Marinara Mix 27180 | 1kg | pkt ■

2 Seafrost Tuna Chunks in Springwater 45495 | 1kg | pch ■ 45496 | 425gm | tin ■

3 Sealord Tuna Flakes in Springwater 51001 | 1kg | pch ■

4 Seafrost Salad Mix 19536 | 1kg | pkt ■

5 Seafrost Unwrapped Seafood Stick 19535 | 1kg | pkt ■

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The Fish Shoppe

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1 Seafrost Tempura Battered Pollock Fillet 79951 | 30x115gm | ctn ■

2 Seafrost Crumbed Pollock Fillet 79953 | 30x115gm | ctn ■

3 Independent Skinned & Boned Hoki Fillet 45048 | 5kg | ctn ■

4 Independent Skinned & Boned Whiting Fillet 3-5oz 25141 | 6.8kg | pkt ■

5 Sealord Orange Roughy Fillet Skin Off 4-6oz 37384 | 10kg | ctn ■

6 Sealord Battered Hoki Portion 115gm 52206 | 2x2.5kg | ctn ■

Sealord Panko Crumbed Hoki Portion 65gm 54706 | 3.6kg | ctn ■

Hoki Fillet Skinned & Boned 8-12oz 51436 | 6.8kg | slv ■

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Festive Fare

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1 Seafrost Crumbed Prawn Cutlets 2kg | pkt ■

57246 | 16/20 87385 | 21/25 87395 | 26/30

Seafrost Prawn Skewer 41/50 1kg | pkt ■

2 42311 | Plain 3 72545 | Garlic

4 Seafrost Hot & Spicy Battered Prawns Pre-Fried 48044 | 1kg | pkt ■

5 Seafrost Tempura Battered Prawn Cutlets 16/20 41584 | 1kg | pkt ■

6 Seafrost Tempura Battered Cocktail Fish Bites

79955 | 1kg | pkt ■ 79954 | 5kg | ctn ■

7 Polaris Crumbed Fish Goujons 48259 | 2kg | pkt ■

8 Regal Smoked Salmon & Potato Cakes 42732 | 18x120gm | ctn ■

Ora King Salmon Caviar 64524 | 100gm | pot ■

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87















6 Solander Frozen Smoked Tuna & Horopito Croquette 60gm 83040 | 32pc | pkt ■

Solander Creamy Tuna Croquette 60gm 83041 | 32pc | pkt ■

7 United Pre Fried Crab Cake 80902 | 3kg | ctn ■

Sea Cuisine Seafood Basket 68651 | 230gm | pkt ■

United Croquette 1kg | pkt ■

8 80712 | Prawn 9 80716 | Tuna

Pacific West Beer Battered Snapper

100-140gm 41797 | 4.2kg | ctn ■

140-180gm 26385 | 3.2kg | ctn ■

United Empanada Pastry 50gm 16pc | pkt ■

10 80741 | Squid & Prawn 11 80740 | Crab & Corn

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Perfect Pairings

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Smart Choice 1 Soy Sauce 172586 | 2ltr | bot ■

2 Aioli 172564 | 2kg | tub ■

3 Tomato Sauce 172584 | 5ltr | bot ■

4 Seafood Dressing 172588 | 5ltr | bot ■

5 Catering Mayonnaise 172486 | 5ltr | bot ■

6 Thousand Island Dressing 172873 | 2ltr | bot ■

7 Tartare Sauce 172490 | 5ltr | bot ■

8 Smart Choice White Breadcrumbs 172898 | 10kg | bag ■

Smart Choice Breadcrumbs 10kg | bag ■

172899 | White Fine 172900 | Golden

Casa De Mare 9 Baby Capers 162609 | 700gm | jar ■

10 Capers 162620 | 2kg | jar ■

Alfina’s 11 Pomace Olive Oil 35690 | 4ltr | tin ■

Pure Olive Oil 35687 | 4ltr | tin ■

Arco 12 Lemon Juice 66673 | 1ltr | bot ■

Lime Juice 666724 | 1ltr | bot ■

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1 Campbell’s Liquid Fish Stock 50709 | 500ml | pkt ■

2 Chef Fish Stock Concentrate 83953 | 200ml | bot ■

3 Stock Shop Lobster Stock 70979 | 1kg | pch ■

4 Stock Shop NZ Green Shell Mussel Stock 70980 | 1kg | pch ■

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1 Amco Salad & Cooking Oil 86347 | 4ltr | bot ■

2 Gregg's Rich Red Tomato Sauce PCU 54089 | 100x14gm | ctn ■

Otakiri Reserve 3 Sparkling Mineral Water 47609 | 12x750ml | ctn ■

4 Still Water 47608 | 12x750ml | ctn ■

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• Barker’s Professional Louisiana ‘Po Boy’ Vegetable Pickle 1kg 83077

@barkersprofessional www.barkersprofessional.nz


Packaging

1


Custom printing

FSC® certified birchwood

Hot + Cold friendly

Commercially Carbonneutralcompostable

Choose BioPak and give back 7.5% of profits to positive change

1% TO PROTECT RAINFORESTS

2.5%TO RENEWABLE

ENERGY PROJECTS

4% TO SOCIAL

CHANGE

NATURALLY BETTER

BioCutlery

1 Caterer’s Choice Hot Chip Cup 110681 | 50pc | slv ■

2 Tanco Printed Greaseproof Sheets 40x40cm 58680 | 500pc | bnd ■

2





TRAWLING (PELAGIC)

LONGLINING (PELAGIC)

POTTING

TRAWLING (PELAGIC – PAIRS)

LONGLINING (DEMERSAL)

NETTING

Fishing MethodsBrail A net used to lift aboard when they are concentrated alongside the catching vessel in a purse seine net. Also called a dip net.

Danish Seine A single or pair-boast operation where two square kilometre area of the sea floor is swept as 2 encircling ropes leading to a trawl-like net are retrieved by operating vessels. Fish within the area of the ropes are herded back into the net during hauling.

Dredging A vessel tows a rigid steel framed dredge along the sea floor to gather shellfish, for example scallops. In the case of the Oyster harvest, a steel ring mesh dredge is used.

Fyke Net A net set in lakes and streams to catch eels. Eels that swim into the net are unable to escape from it past the fyke (non return) entrance.

GGS Gilled, gutted and skinned.

Jigging A method of catching squid by using lines that are continuously lowered and retrieved by the fishing vessel. Jigging occurs at night when the squid are attached to the surface by light at night.

Lampara Similar to and smaller that a Purse Seine Net. No pursing action. The net is designed for catching schools of smaller fish by artificial light, such as Anchovies and Pilchards.

Long Line The line has numerous baited hooks attached and is set for varying periods of several hours on the sea floor. Used for snapper, Groper, Bluenose and Ling.

Pole and Line Large quantities of small bait are released around the fishing vessels to attract concentrations of Tuna. Fisherman use a stout fishing rod with several metres of line and barbless hook attached to flick fish onto the deck using a striking motion.

Potting These are baited traps usually rectangular in shape, with a fyke (non return) entrance. Used for Lobster, Crab and Blue Cod.

Purse Seine A very large net of up to 1km in length and 300m in depth. It is used to encircle surface schooling fish such as Mackerel, Trevally and Skipjack Tuna. During retrieval the bottom of the net is closed or pursed by drawing the purse line through a series of rings to prevent the fish escaping. The fish are then brailed aboard.

SB Skinned and boned.

Glossary

Sustainability of New Zealand fish stock is ensured through a world-leading Quota Management System (QMS) that controls harvest levels for each fish species and area.



Set Nets A wall of netting is made from fine mesh, held erect by the float line, and anchored on the sea floor for periods of several hours. Fish are snared as they try to swim through the meshes.

Trawl This is a method used to catch a wide range of demersal (bottom) or pelagic (mid water) species of fish. One or two vessels tow a large boat shaped net either along the sea floor or mid water.

Trolling Lures are towed behind the fishing vessel and retrieved as strikes are made. Albacore, Yellowtail Kingfish may be caught this way.

Other TermsBerry The fertilised eggs of crustaceans, such as Rock Lobster, when they are carried in a cluster beneath the body.

By-Catch Non targeted fish species caught in addition to the haul. Incidental to the target species.

Carapace The upper, outer skeleton, covering the main part of the body but excluding the tail of the crustaceans such as Rock Lobsters

Cephalopods A class of Mollusc that includes Octopus, Squid and Cuttlefish.

Crustaceans Invertebrate animals belonging to the subphylum Crustacea, which includes prawns, crabs, lobsters and crayfish.

Demersal Living on or near the bottom of the sea.

EEZ Exclusion Economic Zone. New Zealand has the power to manage all fishery resources in this zone. All waters within 200 nautical miles of New Zealand and its outlining islands are included.

Molluscs Invertebrate animals belonging to the phylum Mollusca, including single shelled shellfish, bivalve shellfish, and cephalopods (Octopus and Squid).

Pelagic Belonging to the upper layers of the open sea. The term is used to describe fish that swim freely in open water, away from the bottom.

Roe The sexual product of fish contained sacs. The male milt is known as “soft roe” and the eggs of the female are the “hard roe”.

Sashimi A Japanese method of preparing raw fish. Only the freshest high quality fish can be used, with high fat levels to ensure the premium taste, firmness and texture being the three key attributes.

Spat The larvae of Oysters that settle onto the sea floor or on structure in aquaculture.

Fish CutsBlock Frozen Product frozen into a solid block, usually used for further processing.

Fillet The most commonly used cut, fillets are taken off the spine and can be supplied either with the skin on and some pin bones remaining or skin off and pin bones removed. Larger fish fillets can then be cut into several portions.

IQF Individually quick frozen, each item within a case is frozen separately to all the others to prevent sticking and make the product easier to portion.

Layer Pack Each layer is separated by sheets of plastic or paper.

Loin Often one of the more succulent, better parts of the fish, the loin is part of a fillet cut from a larger fish such as tuna.

Pin Bone Pin bones are the small ‘floating’ bones, not attached to the main skeleton, which remain in the fish once it has been filleted and are often left in to help preserve the shape of the fillet.

Shatter Pack Product is frozen together, but individual fillets can be separated by dropping the box on a hard surface to shatter the contents.

Steak A steak usually refers to a thick cut portion through the whole round of the fish, across the spine. Tuna and salmon are frequently supplied this way.

Supreme A prime boneless cut from a fillet or loin usually cut into a block which contains no bones. This can also be referred to as a pavé.

Tails The term is usually used for prawns and Monkfish where the majority of the meat comes from the tail and it can be cut from the bone to provide fillets.

Whole Fish Although fish is often supplied boned and portioned, whole fish with skin on and head and tail still in place can make a memorable presentation when grilling and serving.

Cooking TermsGriddling A flat metal surface such as a pan, that is used for cooking with dry heat. Best suited to whole fish or meaty game fish portions,

this cooking method requires very limited additional fat or oil. Simply brush a thin layer of your choice fat/oil over the griddle pan to prevent sticking and press the fish down to ensure even cooking.

Grilling Is a form of cooking that involves dry heat applied to the surface of the food, commonly from above or below. Grilling usually involves a significant amount of direct, radiant heat and tends to be used for cooking protein quickly. Best suited to whole or large flaky fillets with the skin on. Lightly brush with butter and baste regularly to prevent drying out when cooking.

Pan/Stir Frying Pan frying is a form of frying characterised by the use of minimal cooking oil or fat (compared with deep or shallow frying) using just enough oil to lubricate the pan. For best results lay the fillets skin side down, turning only once to finish before serving.

Deep Frying Also referred to as deep fat frying where food is submerged in hot fat, most commonly oil. Fantastic for battered, tempura or breaded fish fillets.

Poaching Cooking by submersion in a cooking liquor to lightly flavour the fish fillets, usually skinless. When poached the liquor can be used for making an accompanying sauce. Flat fish fillets are ideal, mild in flavour and delicate to taste.

Roasting This method uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150°C from an open flame, oven or other heat source.

Smoking Smoking is a great way to add depth of flavour to your menu. The fillets are most commonly cured and either hot or cold smoked. See smoked products for more details on this technique.

Steaming One of the healthiest ways to cook fish and shellfish. Steaming is the cooking of prepared foods by moist heat under varying degrees of pressure. There are two methods of steaming: atmospheric or low pressure and high pressure. In low pressure steaming food may be cooked by direct or indirect contact with the steam. § Direct: in a steamer or in a pan of boiling water, e.g. steak and kidney pudding. § Indirect: between two plates over a pan of boiling water. High pressure steaming takes place in purpose-built equipment, which does not allow the steam to escape, therefore enabling steam pressure to build up, increasing the temperature and reducing cooking time.


Definitions of some of the terms used in sensory analysis of seafoodAppearance All the visible characteristics of a substance/sample.

Analyst/Assessor Any person taking part in a sensory test.

Bilgy The aromatic associated with anaerobic bacterial growth, which is illustrated by the rank odour of bilge water. The term “bilgy” can be used to describe fish of any quality which has been contaminated by bilge water on board a vessel. Bilge water is usually a combination of salt water fuel, and waste water.

Bitter One of the four basic tastes, primarily perceived at the back of the tongue, common to caffeine and quinine. There is generally a delay in perception (2-4 seconds).

Briny The aroma associated with the smell of clean seaweed and ocean air.

Chalky In reference to texture, a product which is composed of small particles which imparts a drying sensation in the mouth. In reference to appearance, a product which has a dry, opaque, chalk like appearance.

Cucumber The aroma associated fresh cucumber, similar aromas can be associated with certain species of very fresh raw fish.

Decompose To break down into component parts.

Decomposed Fish that has an offensive or objectionable odour, flavour, colour, texture, or substance associated with spoilage.

Distinct Capable of being readily perceived.

Feedy “Feedy” is used to describe the condition of fish that have been feeding heavily. After death, the gastric enzymes first attack the internal organs, then the belly wall, then the muscle tissue. If the enzymes have penetrated into the flesh, they are capable of causing quality changes dimethyl (DMS), and may be attributed to certain zooplankton as it passes through the food chain. The odour of «feed» fish has been described as similar to certain sulfur containing cooked vegetables, such as broccoli, cauliflower, turnip, or cabbage.

Faecal Aroma associated with faeces.

Firm A substance which exhibits moderate resistance when force is applied in the mouth or by touch.

Fish Means any of the cold-blooded aquatic vertebrate animals commonly known as such. This includes Pisces, Elasmobranchs and Cyclostomes. Aquatic mammals, invertebrate animals and amphibians are not included.

Fishy Aroma associated with aged fish, as demonstrated by trimethylamine (TMA) or cod liver oil. May or may not indicate decomposition, depending on species.

Flavour An attribute of foods resulting from the stimulation of taste, smell, sight, pressure, and often warmth, cold or mild pain.

Freshness Concept relating to time, process or characteristics of seafood as defined by a buyer, processor, user, or regulatory agency.

Fruity Aroma associated with slightly fermented fruit. Term is used to describe odours resulting from high temperature decomposition. Example = canned pineapple.

Gamey The aroma and/or flavour associated with the heavy, gamey characteristics of some species such as mackerel. Similar to the relationship of fresh duck meat as compared to fresh chicken meat.

Glossy A shiny appearance resulting from the tendency of a surface to reflect light at a 45 degree angle.

Grainy A product in which the assessor is able to perceive moderately hard, distinct particles. Sometimes found in canned seafood products.

Intensity The perceived magnitude of a sensation.

Iridescent An array of rainbow like colours, similar to an opal or an oil sheen on water.

Intensity The perceived magnitude of a sensation.

Iridescent An array of rainbow like colours, similar to an opal or an oil sheen on water.

Masking The phenomenon where one sensation obscures one or several other sensations present.

Mealy Describes a product that imparts a starch-like sensation in the mouth.

Metallic Aroma and/or taste associated with ferrous sulphate or tin cans.

Moist The perception of moisture being released from a product. The perception can be from water or oil.

Mouldy Aroma associated with mouldy cheese or bread.

Mouth Coating The perception of a film in the mouth.

Mouth Filling The sensation of a fullness dispersing throughout the mouth. A umami sensation, as stimulated by MSG.

Mushy Soft, thick, pulpy consistency. In seafood, little or no muscle structure discernible when force is applied by touch or by mouth.

Musty The aroma associated with a mouldy, dank cellar. Product can also have a musty flavour.

Odour Sensation due to stimulation of the olfactory receptors in the nasal cavity by volatile material. Same as aroma.


Appendix


Off Odour A typical characteristics often associated with deterioration or transformation of a flavour product.

Opaque Describes product which does not allow the passage of light. In raw muscle tissue of fishery products, this is usually due to the proteins loosing their light reflecting properties due to falling pH.

Pasty A product which sticks together like paste in the mouth when mixed with saliva. Forms a cohesive mass which may adhere to the soft tissue surfaces of the mouth or fingers.

Persistent Existing without significant change. Not fleeting.

Pungent An irritating, sharp, or piercing sensation.

Putrid Aroma associated with decayed meat.

Quality A degree of excellence. A collection of characteristics of a product that confers its ability to satisfy stated or implied needs.

Rancid Odour or flavour associated with rancid oil. Gives a mouth-coating sensation and/or a tingling perceived on the back of the tongue. Sometimes described as “sharp” or “painty”.

Reference Either a sample designated as the one to which others are compared, or another type of material used to illustrate a characteristic or attribute.

Rotting Vegetable Aroma associated with decayed vegetables, in particular the sulfur containing vegetables, such as cooked broccoli, cabbage, or cauliflower.

Rubbery A resilient material which may be deformed under pressure, but returns to its original form once the pressure is released.

Salty The taste on the tongue associated with salt or sodium.

Sensory Relating to the use of the sense organs.

Slimy A fluid substance which is viscous, slick, elastic, gummy, or jelly-like.

Sour An odour and/or taste sensation, generally due to the presence of organic acids.

Stale Odour associated with wet cardboard or frozen storage. Product can have a stale flavour as well.

STP Sodium Tripolyphosphate. Can produce a soapy, alkaline feel and taste in the mouth.

Sweet The taste on the tongue associated with sugar.

Taste One of the senses, the receptors for which are located in the mouth and activated by compounds in solution. Taste is limited to sweet, salty, sour, bitter and sometimes umami.

Terminology Terms used to describe the sensory attributes of a product.

Translucent Describes an object which allows some light to pass, but through which clear images can not be distinguished.

Transparent Describes a clear object which allows light to pass and through which distinct images appear.

Umami Taste produced by substances such as mono-sodium glutamate (MSG) in solution. A meaty, savoury, or mouth filling sensation.

Watermelon Aroma characteristic of fresh cut watermelon rind. Similar odours are sometimes found in certain species of very fresh raw fish.

Yeasty/fermented Aroma associated with yeast and fermented products such as bread or beer.

62 | SEAFOOD SOLUTIONS Products may not be available at all branches. Images are serving suggestions only. SEAFOOD SOLUTIONS | 63bidfood.co.nz 0800 bidfood

IN

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Oven Temperatures

Fahrenheit Celsius Gas Mark Description

225 110 0.25 Very slow

250 125 0.50 Very slow

275 140 1 Slow

300 150 2 Slow

325 165 3 Moderate

350 180 4 Moderate

375 190 5 Moderately hot

400 200 6 Moderately hot

425 215 7 Hot

450 230 8 Hot

475 240 9 Very hot

Fish Texturetexture fish type

Delicate

Red Cod, Gemfish, Flounder, Hake, Hoki, Lemon Sole, NZ Sole, Leatherjacket, Turbot, Southern Blue Whiting,

Oysters

Medium

Blue Cod, John Dory, Red Gurnard, Kawahai, Mackerel, Sea Perch,

Orange Roughy, Tarahiki, Trevally, Snapper, Skipjack,

Alabacore and Southern Bluefin Tuna, Mussels

Firm

Alfonsino, Bluenose, Groper, Rock Cod, Black Oreo Dory,

Smooth Oreo Dory, Salmon, Bluefin Tuna, Rig

Ounces to Gramsoz gm oz gm

1 28.35 11 311.84

2 56.699 12 340.19

3 85.049 13 368.54

4 113.4 14 396.89

5 141.75 15 425.24

6 170.1 16 453.59

7 198.45 17 481.94

8 226.8 18 510.29

9 255.15 19 538.64

10 283.5 20 567.0

Prawn Count ChartIn most cases prawns are graded to the lb. The grade refers to the count, or number of prawns per lb.

The larger the count size the smaller the prawn.

To convert the lb into kg multiply by 2.2046 e.g. lb x 2.2046 = kg count.

Largest to the smallest

COUNT PER LB COUNT PER KG

16/20 35-44

21/25 46-55

26/30 57-66

31/40 68-88

40/60 88-132

60/80 132-176

80/120 176-264

Whole Prawns (cooked and raw) are generally graded to the packet

COUNT PER 800GM

4/6 21/25

6/8 26/30

8/12 31/40

13/15 40/60

16/20 60/80

Shrimp

COUNT PER LB COUNT PER KG

30/60 66-132

60/90 132-198

90/120 198-264

100/200 220-440

150/300 330-660

All Purpose Variable

CM

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Scallop SizesDESCRIPTION SCALLOPS PER KG AVG.

10/20 15

20/30 25

30/40 35

40/60 50

60/80 70w

Oysters SizesDESCRIPTION SHELL DIAMETER

Pearl Oysters 70-80mm

Standard 85-90mm

Premium 90-105mm

Large 105mm +

Auckland 09 573 7101

Christchurch 03 384 4300

Dunedin 03 470 1095

Greymouth 03 768 6814

Hamilton 07 850 1150

Hawke’s Bay 06 843 0555

Invercargill 03 214 9994

Nelson 03 547 5349

New Plymouth 06 751 2260

Palmerston North 06 354 6164

Queenstown 03 450 9039

Rotorua 07 345 9104

Tauranga 07 543 4016

Timaru 03 688 2123

Wellington 04 237 2700

Whangarei 09 430 4925

http://www.bidfood.co.nz

2018-2019 - wholesale food distributors. · Processed into Sauce and Paste Atlantic Salmon Salmo...

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Transcript of 2018-2019 - wholesale food distributors. · Processed into Sauce and Paste Atlantic Salmon Salmo...