Zoo and
Aquarium
Species
Directory
McRoberts Sales Co., Inc. is proud to
provide the 3rd Edition of our Seafood Directory for your use as
a reference guide. The seafood shown in this brochure represents
typical items that we inventory for zoos, parks and aquariums.
While these species make up our primary inventory, we can supply
all types of seafood to meet your individual needs.
The analysis guides shown on each page are the results found in
a random sampling by ABC Research Corporation, a laboratory
contracted by McRoberts Sales Co., Inc. It is not to be construed
that all fish of that particular species will consistently contain the
same ratios. It is highly recommended that you seek a laboratory
to perform tests that meet your specifications.
It has been our pleasure to create this brochure for your use and
convenience. We welcome all inquiries for your seafood needs.
Please call our staff Monday through Friday, 8 a.m. to 5 p.m. EST
813.645.2561
Kathi L. Davis, President
Michelle Davis Garis, Secretary/Treasurer
Ryan N. Garis, Sales & Logistics Manager
ANCHOVY
3
BLUE RUNNER
4
BLUEFISH
5
BONITO
6
BUTTERFISH
7
CAPELIN (CANADIAN)
8
CATFISH
9
CLAMS (ATLANTIC SURF)
10
CLAMS (LITTLE NECK)
11
CRAB (BLUE)
12
CRAWFISH
13
CROAKER
14
GLASS MINNOW
15
HERRING 9-12”(ATLANTIC CANADA)
16
HERRING (ATLANTIC USA)
17
HERRING (PACIFIC)
18
HERRING (THREAD)
19
KRILL (PACIFICA)
20
KRILL (SUPERBA)
21
MACKEREL (ATLANTIC)
22
MACKEREL (PACIFIC)
23
MULLET
24
SALMON (PINK)
25
SARDINES (CALIFORNIA)
26
Ash:
3.20%
SARDINES (SPANISH)
27
SHRIMP (ATLANTIC WHITE)
28
Carbohydrates:
<dl
SILVERSIDES
29
Fat:
4.89%
SMELT (LAKE)
30
SMELT (NIGHT)
31
Moisture:
75.59%
SMELT (PERUVIAN)
32
Protein:
16.59%
SMELT (SILVER)
33
SQUID (EAST COAST ILLEX)
34
Calories:
110.37 cal/100g
SQUID (WEST COAST LOLIGO)
35
TILAPIA
36
Scientific Name:
Engraluis mordax
TROUT (RAINBOW)
37
WHITE BAIT (GULF)
38
OTHER SPECIES
39
Anchovy
A N A LY S I S G U I D E
Caught off the coast of California, they are typically
4 to 5 inches in length.
Produced:
February through April
September through December
Packaged:
IQF (Individually Quick Frozen) in
1/25 & 1/50 pound cases and block frozen
in 1/25 pound cases
3
Blue Runner
A N A LY S I S G U I D E
4
Bluefish
A N A LY S I S G U I D E
Ash:
3.25%
Ash:
3.08%
Carbohydrates:
<dl
Carbohydrates:
<dl
Fat:
2.27%
Fat:
7.32%
Moisture:
75.45%
Moisture:
69.29%
Protein:
19.45%
Protein:
19.40%
Calories:
98.23 cal/100g
Calories:
147.12 cal/100g
Scientific Name:
Caranx crysos
Scientific Name:
Pomatomus saltatrix
Also known as Hard-Tailed Jack, produced off the Gulf Coast
of Florida, they range in weight from 1/4 to 2 pounds per fish.
Produced in the Atlantic and the Gulf of Mexico, these fish
range in size from 3/4 pounds up to 4 pounds each fish.
Produced:
February through October
Produced:
Packaged:
1/25 pound cases
March through May
September through November
Packaged:
1/25 and 1/50 pound cases
5
Bonito
A N A LY S I S G U I D E
A N A LY S I S G U I D E
Ash:
3.61%
Ash:
2.37%
Carbohydrates:
1.85%
Carbohydrates:
<dl
Fat:
3.54%
Fat:
4.56%
Moisture:
69.54%
Moisture:
76.91%
Protein:
21.46%
Protein:
17.12%
Calories:
125.1 cal/100g
Calories:
109.52 cal/100g
Scientific Name:
Euthynnus alletteratus
Scientific Name:
Peprilus triacanthus
Produced from the Gulf of Mexico, they are also known as
Little Tunny. These fish can grow to a weight of 20 pounds.
Produced in the Atlantic, these fish average 4 inches in length,
with approximately 5 to 8 fish per pound.
Produced:
Produced:
Year-round
Packaged:
10/5 and 1/25 pound cases
Packaged:
6
Butterfish
April through June
September through November
1/25 and 1/50 pound cases
7
Capelin(Canadian)
A N A LY S I S G U I D E
8
Catfish
A N A LY S I S G U I D E
Ash:
2.31%
Ash:
2.41%
Carbohydrates:
<dl
Carbohydrates:
2.55 %
Fat:
4.25%
Fat:
11.07%
Moisture:
80.14%
Moisture:
69.20%
Protein:
14.26%
Protein:
14.77%
Calories:
95.29 cal/100g
Calories:
168.91 cal/100g
Scientific Name:
Mallotus villosus
Scientific Name:
Ictalurus punctatus
Produced off the Coast of Newfoundland, they average 6 to 8
inches in length with approximately 10 to 15 fish per pound.
Farm raised in the United States, these fish are graded
1 pound and under.
Produced:
Late June through July
Produced:
Year-round
Packaged:
Assorted case sizes
Packaged:
IQF in 1/15 pound cases
9
Clams(Atlantic Surf)
A N A LY S I S G U I D E
10
Clams(Little Neck)
A N A LY S I S G U I D E
Ash:
2.41%
Ash:
2.00%
Carbohydrates:
3.94%
Carbohydrates:
2.80%
Fat:
0.57%
Fat:
0.57%
Moisture:
79.05%
Moisture:
88.10%
Protein:
14.03%
Protein:
6.53%
Calories:
77.01 cal/100g
Calories:
42.45 cal/100g
Scientific Name:
Spisula solidissima
Scientific Name:
Mercenaria mercenaria
Produced off the New England Coast of the United States.
Production is dependent on weather conditions.
Farm raised on the West Coast of Florida, they range
from 11/2 to 21/2 inches wide.
Produced:
Year-round
Produced:
Year-round
Packaged:
Whole Clam Meat
Clam Strips
IQF Clam Tongues
Chopped Clams
Packaged:
In the shell graded 200 count
and 400 count per case
2/25 pound case
6/5 pound case
1/40 pound case
10/5 pound case
11
Crab(Blue)
A N A LY S I S G U I D E
A N A LY S I S G U I D E
Ash:
15.22%
Ash:
7.96%
Carbohydrates:
3.17%
Carbohydrates:
1.70%
Fat:
0.54%
Fat:
2.65%
Moisture:
70.28%
Moisture:
76.55%
Protein:
10.79%
Protein:
11.14%
Calories:
60.70 cal/100g
Calories:
75.21 cal/100g
Scientific Name:
Callinectes sapidus
Scientific Name:
Procambarus clarkii
Produced on the East Coast of the United States and the
coastline of the Gulf of Mexico, they average 5 inches in width.
12
Crawfish
Produced:
April through June
Packaged:
IQF in 30 pound cases
Produced off the Gulf Coast and Mississippi River basin.
They are commercially farm raised and average 4 to 6 inches
in length.
Produced:
January through May
Packaged:
Assorted case sizes
13
Croaker
A N A LY S I S G U I D E
14
Glass Minnow
A N A LY S I S G U I D E
Ash:
3.92%
Ash:
3.22%
Carbohydrates:
<dl
Carbohydrates:
<dl
Fat:
6.04%
Fat:
1.09%
Moisture:
72.49%
Moisture:
80.15%
Protein:
18.08%
Protein:
16.19%
Calories:
126.68 cal/100g
Calories:
74.57 cal/100g
Scientific Name:
Micropogon undulatus
Scientific Name:
Anchoa hepsetus
Produced in the Gulf of Mexico and the North Atlantic,
they average 1/2 pound to 1 pound each fish.
Also known as the Gulf Anchovy, they are produced
in the Gulf of Mexico.
Produced:
March through November
Produced:
October through February
Packaged:
1/25 pound cases
Packaged:
10/5 pound and 1/25 pound cases
15
Herring(Atlantic USA)
Herring 9-12”(Atlantic Canada)
A N A LY S I S G U I D E
A N A LY S I S G U I D E
Ash:
2.64%
9”/un
9-12”
Carbohydrates:
<dl
Ash:
2.59%
2.98%
Fat:
12.90%
Carbohydrates:
<dl
<dl
Moisture:
68.70%
Fat:
4.52%
6.74%
Protein:
16.69%
Moisture:
75.51%
74.83%
Calories:
182.86 cal/100g
Protein:
17.05%
16.08%
Scientific Name:
Clupea harengus
Calories:
108.88 cal/100g
124.98 cal/100g
Scientific Name:
Clupea harengus
Produced off the Newfoundland, Canada Coastline,
they are graded 9 to 12 inches in length. Commonly
referred to as “high fat” Herring.
Produced:
Packaged:
16
September through December
March through May
Produced off the Northeast Coast of the United States,
they are graded 5 to 8 inches and 9 to 12 inches in length.
Commonly referred to as “low fat” Herring.
Produced:
September through December
January through April
Packaged:
Assorted case sizes
Assorted case sizes
17
Herring(Pacific)
A N A LY S I S G U I D E
A N A LY S I S G U I D E
Ash:
2.26%
Ash:
4.91%
Carbohydrates:
<dl
Carbohydrates:
<dl
Fat:
14.86%
Fat:
2.51%
Moisture:
67.16%
Moisture:
72.81%
Protein:
15.54%
Protein:
20.38%
Calories:
195.90 cal/100g
Calories:
104.11 cal/100g
Scientific Name:
Clupea pallasii
Scientific Name:
Opisthonema oglinum
Product of Canada, they are produced in the Pacific off the
coast of British Columbia, they average 5 to 8 inches in length.
Produced in the Gulf of Mexico, averaging 5 to 7 fish
per pound.
Produced:
Produced:
April through November
Packaged:
1/25 and 10/5 pound cases
Packaged:
18
Herring(Thread)
November through December
Late January
IQF in 1/16 kilo cases & block frozen in
1/10 kilo cases
19
Krill(Pacifica)
A N A LY S I S G U I D E
A N A LY S I S G U I D E
Ash:
2.36%
Ash:
3.51%
Carbohydrates:
<dl
Carbohydrates:
<dl
Fat:
1.53%
Fat:
5.12%
Moisture:
82.70%
Moisture:
78.19%
Protein:
13.39%
Protein:
12.88%
Calories:
67.33 cal/100g
Calories:
97.6 cal/100g
Scientific Name:
Euphausia pacifica
Scientific Name:
Euphausia superba
Produced off the Canadian West Coast of North America and
the Coast of Japan, they are a crustacean measuring 5 to 6 mm
in length with 400 to 700 krill per pound.
20
Krill(Superba)
Produced:
February through May in Japan
November through December in Canada
Packaged:
Assorted case sizes
Produced in the Antarctic, they are a crustacean measuring
2 to 5 cm in length with 300 to 400 krill per pound.
Produced:
February through September
Packaged:
Assorted case sizes
21
Mackerel(Atlantic)
A N A LY S I S G U I D E
A N A LY S I S G U I D E
Ash:
2.59%
Ash:
2.74%
Carbohydrates:
<dl
Carbohydrates:
<dl
Fat:
18.23%
Fat:
6.18%
Moisture:
61.93%
Moisture:
71.55%
Protein:
16.35%
Protein:
19.62%
Calories:
229.47 cal/100g
Calories:
134.1 cal/100g
Scientific Name:
Scomber scrombrus
Scientific Name:
Scomber japonicus
Also known as Boston Mackerel, they are produced in the
north Atlantic. These fish are graded by grams per fish. Typical
counts are 100/200, 300/500 & 400/600 grams.
Produced:
Packaged:
22
Mackerel(Pacific)
USA – January through April
Canada – September through November
Produced off the coast of California, these fish are graded by
count rather than by inches. Typical grades are 75/100, 100/150,
and 150/200 count, which is the number of fish to the 50
pound master carton.
Produced:
Year-round
Controlled by state quotas
Packaged:
IQF in 1/50 pound cases and block frozen
in 1/10 kilo cases
Assorted case sizes
23
Mullet
A N A LY S I S G U I D E
24
Salmon(Pink)
A N A LY S I S G U I D E
Ash:
4.39%
Ash:
2.50%
Carbohydrates:
<dl
Carbohydrates:
<dl
Fat:
3.22%
Fat:
9.95%
Moisture:
77.01%
Moisture:
70.36%
Protein:
16.75%
Protein:
16.44%
Calories:
95.98 cal/100g
Calories:
155.31 cal/100g
Scientific Name:
Mugil cephalus
Scientific Name:
Oncorhynchus gorbuscha
Produced off the Gulf Coast of Florida, these fish are graded
34
/ to 1 pound and 1 to 2 pound.
Produced off the coast of Alaska, these fish are graded
2 to 6 pounds each fish.
Produced:
October through January
Produced:
July through August
Packaged:
1/25 pound cases
Packaged:
IQF in 1/50 pound cases
25
Sardines(California)
A N A LY S I S G U I D E
A N A LY S I S G U I D E
Ash:
4.18%
Ash:
4.07%
Carbohydrates:
<dl
Carbohydrates:
<dl
Fat:
3.71%
Fat:
3.84%
Moisture:
72.79%
Moisture:
72.31%
Protein:
18.88%
Protein:
20.76%
Calories:
108.91 cal/100g
Calories:
117.6 cal/100g
Scientific Name:
Sardinops sagax
Scientific Name:
Sardinella aurita
Also known as Pacific Sardines, these fish are produced off
the coast of California. They average 4 to 6 inches in length
counting approximately 7 to 9 fish per pound.
26
Sardines(Spanish)
Produced:
Year-round
Controlled by state quotas
Packaged:
IQF in 1/50 pound cases and block frozen
in 1/10 kilo cases
Produced off the Gulf Coast of Florida, these fish range
5 to 7 inches in length.
Produced:
May through August
Packaged:
1/25 pound cases
27
Shrimp(Atlantic White)
A N A LY S I S G U I D E
A N A LY S I S G U I D E
Ash:
2.05%
Ash:
3.64%
Carbohydrates:
<dl
Carbohydrates:
<dl
Fat:
0.74%
Fat:
7.97%
Moisture:
81.04%
Moisture:
72.41%
Protein:
16.08%
Protein:
15.82%
Calories:
70.98 cal/100g
Calories:
135.01 cal/100g
Scientific Name:
Penaeus schmitti
Scientific Name:
Menidia menidia
Produced off the coast of Georgia, graded by the count per
pound. They typically range from a 16/20 count to a 50/60 count.
Produced:
Packaged:
28
Silversides
April through June
August through December
IQF and block frozen in assorted case sizes.
Other Shrimp species, colors, sizes and packs are available
Also known as Spearing, these fish are produced off the
coast of Prince Edward Island. The average size is 21/2 inches
in length with approximately 85 to 95 fish per pound.
Produced:
November through December
Packaged:
Assorted case sizes
29
Smelt(Lake)
A N A LY S I S G U I D E
A N A LY S I S G U I D E
Ash:
1.54%
Ash:
2.41%
Carbohydrates:
<dl
Carbohydrates:
<dl
Fat:
3.50%
Fat:
2.84%
Moisture:
83.26%
Moisture:
79.60%
Protein:
12.12%
Protein:
15.36%
Calories:
79.98 cal/100g
Calories:
87 cal/100g
Scientific Name:
Osmerus mordax
Scientific Name:
Spirinchus starksi
Produced along the Canadian border of Lake Erie, they range
3 to 5 inches in length with approximately 23 fish per pound.
Produced:
Packaged:
30
Smelt(Night)
June through September with
occasional catches in January/February
IQF they are packed in 1/11 pound cases
Also known as White Bait, they are produced in the North
Pacific coastal area of the United States. They range 4 to 5
inches in length with approximately 20 to 25 fish per pound.
Produced:
April through August
Packaged:
4/10 pound cases
31
Smelt(Peruvian)
A N A LY S I S G U I D E
32
Smelt(Silver)
A N A LY S I S G U I D E
Ash:
3.04%
Ash:
2.60%
Carbohydrates:
<dl
Carbohydrates:
<dl
Fat:
3.63%
Fat:
4.25%
Moisture:
76.71%
Moisture:
76.17%
Protein:
16.86%
Protein:
17.89%
Calories:
100.11 cal/100g
Calories:
109.81 cal/100g
Scientific Name:
Odontesthes regia
Scientific Name:
Hypomesus pretiosus
Produced in the Pacific coastal area of Peru, they range between
5 to 7 inches in length with approximately 12 to 16 fish per
pound. Also produced off the coast of Chile, they are called a
Chilean Silverside.
Also known as Surf Smelt or Day Smelt, they are produced in
the North Pacific coastal area of the United States. They
range between 5 to 9 inches in length with approximately 12 to
16 fish per pound.
Produced:
April through May
Produced:
April through August
Packaged:
IQF in 1/11 pound cases and block frozen
in 8/5 pound cases
Packaged:
4/10 pound cases
33
Squid(East Coast Illex)
A N A LY S I S G U I D E
34
Squid(West Coast Loligo)
A N A LY S I S G U I D E
Ash:
1.96%
Ash:
1.50%
Carbohydrates:
<dl
Carbohydrates:
<dl
Fat:
2.50%
Fat:
1.96%
Moisture:
78.29%
Moisture:
83.78%
Protein:
16.65%
Protein:
12.82%
Calories:
89.1 cal/100g
Calories:
68.92 cal/100g
Scientific Name:
Illex illecebrosus
Scientific Name:
Loligo opalescens
Produced off the North Eastern coast of the United States,
they are uncleaned and are graded in various degrees. Typical
grades are 80/100 gram and 500/800 gram.
Produced in the Pacific Ocean off the southern coast of
California, they are uncleaned and have an average count of
12 to 14 squid per pound.
Produced:
May through September
Produced:
Packaged:
Assorted case sizes
April until quota is met and September
through February until quota is met.
Packaged:
12/5 & 6/5 pound cases and 1/10 kg cases
35
Tilapia
A N A LY S I S G U I D E
36
Trout(Rainbow)
A N A LY S I S G U I D E
Ash:
3.71%
Ash:
2.55%
Carbohydrates:
<dl
Carbohydrates:
<dl
Fat:
17.98%
Fat:
10.74%
Moisture:
61.44%
Moisture:
71.34%
Protein:
16.28%
Protein:
16.30%
Calories:
229.30 cal/100g
Calories:
161.86 cal/100g
Scientific Name:
Tilapia aurea
Scientific Name:
Oncorhynchus mykiss
Wild caught in Florida freshwater lakes. They are graded
1 pound and under.
Farm raised; they are graded 6 inch & under,
10 inch & under and 9 to 14 inch.
Produced:
Year-round
Produced:
Year-round
Packaged:
IQF in 1/40 pound cases
Packaged:
IQF in 1/20 pound cases
37
White Bait(Gulf)
Other Species
A N A LY S I S G U I D E
38
Ash:
6.42%
Clams, Atlantic Quahog
Artica islandica
Carbohydrates:
<dl
Crab, Jonah
Cancer borealis
Fat:
1.82%
Moisture:
71.97%
Goggle Eye
Selar crumenophthalmus
Protein:
20.44%
Mahi Fillets
Coryphaena hippurus
Calories:
98.14 cal/100g
Mullet, Finger
Mugil cephalus
Mussels, Blue
Mytilus edulis
Scientific Name:
Harengula jaguana
Pollock Fillets
Pollachius pollachius
Also known as Scaled Sardine, these fish are produced
in the Gulf of Mexico; averaging 3 to 4 inches in length.
Sea Urchins
Strongylocentrotus
droebachiensis
Produced:
March through November
Snails, Periwinkle
Littorina littorea
Packaged:
1/25 pound cases
Visit our website at www.mcrobertssales.com
for additional product information and photos
39
Contact Information
McRoberts Sales Co., Inc.
PO Box 489
Ruskin, FL 33575
Telephone: 813.645.2561
Fax: 813.645.2565
www.mcrobertssales.com
Please call our staff regarding your seafood needs
Monday through Friday, 8 a.m. to 5 p.m. EST
Kathi L. Davis, President
kathi@mcrobertssales.com
Michelle Davis Garis, Secretary/Treasurer
michelle@mcrobertssales.com
Ryan N. Garis, Sales & Logistics Manager
ryan@mcrobertssales.com
N U T R I T I O N A L D ATA P R O V I D E D B Y
ABC Research Corporation
3437 S.W. 24th Avenue
Gainesville, FL 32607
DESIGN & SPECIES PHOTOGRAPHY BY
Nufolio, Inc.
236 West 27th Street, Floor 10
New York, NY 10001
www.nufolio.com
© McRoberts Sales Co., Inc. 2014
All Rights Reserved
PO Box 489
Ruskin, FL 33575
813.645.2561
www.mcrobertssales.com