Seafood Recourse Guide

Item SUPC Pack Size

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Albany

Seafood GuideFresh Frozen Smoked

From the ocean, to your back door

Sysco Albany Fresh Seafood

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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 SeafoodBuying 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 cloudy-eyed fish types, such as walleye pike).

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 CountsHealthwise, 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 GuidelinesThe 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 SeafoodKeep 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.

What you should know about seafood

www.syscoalb.com

3If 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 SeafoodThaw 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 SeafoodDon’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.

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 SeafoodWhat 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

Sysco Albany

Item SUPC Pack Size

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Salmon

Whole SalmonEQSU Certified Farm Raised Canadian Atlantic Salmon Salmon 10-12 lb. Whole 2012797 CW 1/10-12 lb Salmon Whole 14-16 lb 4806436 CW 1/14-16 lb

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

Chilean FiletSalmon 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 PORTIONSCut 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 arriveDemand Status - Order before 10am for next day ship

Seafood Recourse Guide

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GamE FISH * Demand Status *

Halibut Filet Fresh 3909322 CW 1/10 lb avg Alaskan halibut filet. 3-5 lb avg. filets skin-on, boneless.

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 “A” Grade Wild Caught Skin-on Bnls 1476530 CW 1/10 lb avg

Wild King Salmon Filet (special order) 0040568 CW 1/10 lb avg 4-6 lb Skin on Bnls Wild Caught Alaska/ West Coast

Tuna Loin Tuna Loin - AHI Grade 6935084 CW 1/10 lb avgCherry 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 CW 1/10 lb avg Mako has a full bodied flavor and firm texture.

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

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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.

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.

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.

Some of the benefits that we have already experienced include:

• 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.

FIND A better WAYFood 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.

Moistness – is the salmon buttery to the palate?

Moderate Firmness – does it hold together while cooking?

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

FIND A better WAYSustainability & the environment

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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 E- and 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.

FIND A better WAYFood 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

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

esqu is sashimi graded

Quality & Sustainability

Sysco Albany Fresh Seafood

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Special Health NotesKeep 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.

Seafood Recourse Guide

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U-6 Fresh Dry Day Boat #3642089U-10 Fresh “Dry Diver” #8064198

Now Available in the 8lb Oceans Alive “Blue” Can

Hand Graded & Sized for the Ultimate ScallopNO ADDITIVES...NEVER HAD IT, NEVER WILL!

10-20 Fresh Dry Day Boat #666476720-30 Fresh Dry Day Boat #7366750

N o w a v a i l a b l e a t S y s c o A l b a n y !

oceansalivescallops.com

Introducing “Fresh”Oceans Alive Scallops“Dry Sea Scallop Program”

DIS

TR

IBU

TED B

Y: OCEANS ALIVE SCALLOPS   11 HASSEY STREET  N

EW BE

DFOR

D, M

A 02740   M

A LIC 977

2

oceansalivescallops.com

USA WILD CAUGHTDRY SEA SCALLOPS

U/10 10/20 20/30KEEP REFRIGERATED

NET WEIGHT 8LBS.

Sysco Albany

Item SUPC Pack Size

10

Bottom Fish

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

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

Haddock FiletThis 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 lbHaddock Filet S/L 10-12 oz 1334739 CW 1/10 lb * Demand Status *Haddock Filet S/O 10-16 1122456 CS 1/10 lbHaddock 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 lbThis 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

TroutFarm 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

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11

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 5400742 CS 2/1 lb

Smoked Mussels 2440600 CS 2/1 lb

Smoked Scallops 9281155 cs 2/1 lb

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

Bottom Fish

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

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

Haddock FiletThis 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 lbHaddock Filet S/L 10-12 oz 1334739 CW 1/10 lb * Demand Status *Haddock Filet S/O 10-16 1122456 CS 1/10 lbHaddock 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 lbThis 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

TroutFarm 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

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 sea-food. 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 qual-ity, fresh dried spice seeds and leaves (which contain many more subtle oils and fragrances), Ducktrap River has de-veloped 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

12

SHEllFISH

ScallopsOcean’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 lbU- 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 ScallopsOceans 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.

ClamsHard shell little neck clam 100 ct. Rhode Island Littleneck 2150373 CS 100 ct200 ct. Rhode Island Littleneck 1626084 CS 200 ct400 ct. Rhode Island Littleneck 2367233 CS 400 ct200 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 CasinoClam 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

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OCEANS H2O14 SOUTH STREET,NEW BEDFORD MA 02740

MA LICENSE 5586 OCEANSH2O.COM

U-8 FRESH SCALLOPS

U-10 FRESH SCALLOPS

NOW AVAILABLEIN THE 8LB CAN

HAND GRADED & SIZED

10-20 FRESH SCALLOPS

20-30 FRESH SCALLOPS

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

H2O understands the role of sea

scallops in our ecosystem, and

supports all measures to insure that

scallops are harvested in a sustainable

manner. When you taste the

sweetness of our fresh Oceans H2O

Sea Scallops you too will know why

chefs ask for them by name!

INGREDIENTS:

Scallops, Water, Sea Salt

Keep Refrigerated

Sysco Albany

Item SUPC Pack Size

14

oystersRhode Island Blue Point Oyster 1155753 CS 100 ct. Extra Select Shucked Oysters 1283183 CS 1/8 lb. * Demand Status *Oyster Large Malpaque 5531140 CS 100 ct 3-4 inch oyster Canadian product

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

Live Lobsters*Demand Status*

Hard Shell1 lb. Live Lobster 7378458 CW 1/10 pc 1 1/4 lb. Live Lobster 7379332 CW 1/10 pc1 1/2 lb Live Lobster 7379340 CW 1/10 pc 1 3/4 - 2 lb Live Lobster 7379373 CW 1/5 pc 2-3 lb Live Lobster 7379399 CW 1/5 pc 1 3/4-2.0 lb Live Lobster 7379373 CW 1/5 pc 3-5 lb Live Lobster 6789192 CW 1/1 pc 5 lb and Up Live Lobster 8149841 CW 1/5 pc

Seasonal Availability Firm Shell1lb Maine/Native Live Lobster 4237145 CW 1/30 pc1lb Maine/Native Live Lobster 5962766 CW 1/10 pc 1 1/4 lb Maine/Native Live Lobster 7107493 CW 1/25 pc 1 1/2 lb Maine/Native Live Lobster 7385438 CW 1/10pc 1 1/4 lb Firm Shell 5966775 CW 1/10 pc

Cull Lobster has only 1 claw1 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 harvest-ed 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 in-shore 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 lobsterto grow to 1¼ pounds during which time they molt often. As they get older they

Seafood Recourse Guide

Item SUPC Pack Size

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Honolulu Fish Company

BARRACUDA FIL KAKU 6038739 1 20LB AVBARRAMUNDI FIL SKN ON 10-12 OZ 7409479 1 20LB AVBASS SEA CHILEAN FILET REFRESH 5077084 1 20LB AVCRAB MEAT RED ATL SEA 8004479 1 20LB AVESCOLAR FILET (HAWAIIAN WALU) 5060072 1 20LB AVFISH FILET BLUE NOSE N ZLND 8095535 1 20LB AVFISH FRESH CATCH OF DAY #1 5235845 1 20LB AVFISH FRESH SAMP PK 9040601 1 10-12LBGROUPER HAWAIIAN HAPUUPUU 6754022 1 20LB AVHAMACHI FILET JAP FRSH 7744206 7 3LB AVJACK FIL RNBOW RUNNER 5077245 1 20LB AVMAHI MAHI FIL 5060201 1 20LB AVMARLIN BLUE FIL FRSH 6753248 1 20LB AVMARLIN FILET SHORT BILLED FRSH 7667496 1 20LB AVMARLIN STRIPED FRSH HAWAIIAN 7667488 1 20LB AVMONCHONG FILET FRSH HAWAIIAN 6753131 1 20LB AVOCTOPUS LEG 8178715 4 4.4 LB AVONO FILET FRSH HAWAIIAN 6753966 1 20LB AVOPAH FILET FRSH HAWAIIAN 7667298 1 20LB AVOPAKAPAKA PINK SNAPPER 7665649 1 20LB AVSALMON KING TASMAN FRSH 6753933 1 20LB AVSEABASS FILET HAPUKA NEW ZLND 8004414 1 20LB AVSHARK MAKO LOIN 6038792 1 20LB AVSHRIMP HEADON U12 PACIFIC 8478992 1 26.LB AVSNAPPER FILET BLUE 5077015 1 20LB AVSNAPPER FILET NEW ZLND 8004432 1 20LB AVTILAPIA FILET SUNFISH 5077100 1 20LB AVTREVALLY BLUE FIL 6041505 1 20LB AVTUNA AHI #1 BIGEYE LOIN LRG 6753743 1 20LB AVTUNA AHI #1 BIGEYE LOIN MED 7667520 1 20LB AVTUNA AHI #2 LOIN FRSH BIGEYE 7665763 1 20LB AVTUNA AHI 1+ LOIN 5815240 1 20LB AVTUNA ALBACORE LOIN (TOMBO) 5060038 1 20LB AV

SALAD SEAFOOD CALAMARI ASAIN 7744432 4 4.4#SALAD SEAWEED GREEN HAW 6038683 1 17.6#A

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

molt only once a year to once every two years.

What’s the largest lobster ever caught?

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.

Why does a lobster turn red when cooked?

Live North American lobsters are normal-ly 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.

Sysco Albany

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Honolulu Fish CompanyHonolulu 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 experi-ence 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 min-utes from the docks, the company cus-tom 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% moni-tored 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 mean-ing a maximum allowable number of permits are issued and will not change.

This protective fisheries management system prevents over fishing and exploi-tation of resources. Hawaii’s long line ves-sels use only circle hooks to prevent the foul hooking of sea turtles and coinci-dentally 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 com-mitment 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 pri-mary factor in determining freshness. Unfortunately there is a fast growing trend of fisheries that use Car-bon 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 na-tion.

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Little bit about clamsHard clamThe hard clam (Mercenaria mercenaria), also known as a quahog (or quahaug), round clam, or hard-shell (or hard-shelled) 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 namesThe hard clam has many alternative common names. It is also known as the Northern quahog, round clam or chowder clam.

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 /”KWAW-hog”/”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

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

DistributionHard 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 usesIn 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.

• Average of 75 lumps of crab meat• Sweet white meat from the large crabs• Best used for gourmet crab cakes, salads and crab cocktails

• Average of 110 lumps of crab meat• Smaller lumps of sweet white meat from medium crabs• Best used in crab cocktails, salad and casseroles.

• Pieces of broken jumbo lump and body meat • Sweet white meat from the large crabs• Best used for crab cakes and gourmet stuffing

• Pieces of backfin and white meat• Most economical white meat from body of all crabs• Best used in dips, soups, salads, stuffing and crab cakes

• Crab meat from claws and legs• Very distinctive flavor from claws and legs of all crabs• Best used in soups, dips, stuffing mixes & casseroles

• Average of 40 lumps of crab meat• Sweet white meat from the largest crabs• Best used in crab cocktails, salads and garnishes

30/40 COLOSSAL LUMP 55/75 JUMBO LUMP 90/130 JUMBO LUMP BACKFIN LUMP SPECIAL CLAW MEAT

ACTUAL SIZE ACTUAL SIZE ACTUAL SIZE

ACTUAL SIZE ACTUAL SIZE ACTUAL SIZE

Seafood Recourse Guide

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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, StoneCroaker: 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)

GOOD ALTERNATIVES

Black Sea BassBluefish*Caviar, Sturgeon (US farmed)Clams: Atlantic Surf, Hard, OceanQuahog (wild)Crab: Blue*, Jonah, King (US), Haddock (hook & line)Hake: Silver, Red and OffshoreHerring: AtlanticLobster: American/MaineMahi mahi/Dolphinfish (US)Oysters (wild)*Scallops: Sea (wild)Scup/PorgyShrimp (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: AtlanticCrab: King (imported)Flounders, Halibut, Soles (Atlantic)Haddock (trawled)Hake: WhiteMahi mahi/Dolphinfish (imported)Marlin: Blue*, Striped*MonkfishOrange Roughy*Salmon (farmed, including Atlantic)*Sharks* and SkatesShrimp (imported)Snapper: RedSwordfish (imported)*Tilapia (Asia farmed)Tilefish (Southeast)*Tuna: Albacore, Bigeye, Yellowfin(longline)*Tuna: Bluefin*, Tongol, Canned(except Albacore and Skipjack)Yellowtail (imported, farmed)

*= Limit consumption due to Mercury concerns

+= Good Alternative

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CHOOSE:IF YOU LIKE…Lobster

Salmon

Sardines

Scallops

Shrimp

Squid (calamari) or octopus

U.S. wild lobster, especially American (“Maine”) or Pacific spiny

U.S. wild Alaskan salmon

U.S. wild Pacific sardines

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

U.S. wild shrimp, especially South Atlantic white, Pacific (“Oregon”) pinks and Florida (“Key West” or “Tortugas”) pinks

U.S. wild squid, especially Atlantic trap- or net-caught longfin or Pacific market (“California”)

CHOOSE:IF YOU LIKE…Bonito, shark, swordfish or tuna

Catfish

Chilean seabass, cod, flounder/sole, halibut, orange roughy, red snapper or tilapia

Clams, mussels or oysters

Crab

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

U.S. farmed catfish

U.S. wild pole- or troll-caught mahi-mahi, U.S. wild Pacific halibut, U.S. wild Pacific cod (not trawl caught), U.S. wild Pacific whiting or U.S. farmed tilapia

U.S. wild hand-raked clams, U.S. farmed clams, U.S. farmed oysters or U.S. farmed mussels, especially rope-grown

U.S. wild crab (except blue crab*), including: Alaskan king, dungeness, golden, Jonah, rock (“peekeytoe”), stone

National Seafood Substitution Recommendations