Seafood 101 Guide
ADAM HUSNEY
866-768-1887
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©2011 Beaver Street Fisheries, Inc.
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1
Table of Contents
Background of Fin Fish
Background of Shrimp
Background of Crab and Lobster
Background of Scallops
Background of Frog Legs
Seafood on the Foodservice Menu
Purchasing Seafood
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24
29
37
40
41
46
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2
Fin Fish
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Common Abbreviations and Packaging Terms
Packaging:
IQF: Individually Quick Frozen
IPW: Individually Poly Wrapped
IPB: Individually Poly Bagged
IVP or V/P: Vacuum Packed
S/P: Shatter Pack
I/L: Inter-Leaved Packaging
Individually Vac Pack
Other Terms:
FAS: Frozen At Sea
H&G: Headed and Gutted
Sknls: Skinless
Bnls: Boneless
1X: Once Frozen
2X: Twice Frozen
Individually Quick Frozen
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Shatter Pack
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4
Fish Cuts
Natural Fillets as taken off
the sides of the fish!
Bias Cut Natural Fillets!
Fillets ONE CUT Portions!
Portion Cuts!
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Salmon Fillet Trim Guide
Trim A
1) Backbone off
2) Belly bone off
Trim B
1) Backbone off
2) Belly bone off
3) Back fin off
4) Collarbone off
5) Belly fat off
6) Belly fins off
Trim C
1) Backbone off
2) Belly bone off
3) Back fin off
4) Collarbone off
5) Belly fat off
6) Belly fins off
7) Pin bone out
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Trim D
1) Backbone off
2) Belly bone off
3) Back fin off
4) Collarbone off
5) Belly fat off
6) Belly fins off
7) Pin bone out
8) Back trimmed
9) Tail piece off
10) Belly membrane off
11) Nape trimmed
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Trim E
1) Backbone off
2) Belly bone off
3) Back fin off
4) Collarbone off
5) Belly fat off
6) Belly fins off
7) Pin bone out
8) Back trimmed
9) Tail piece off
10) Belly membrane off
11) Nape trimmed
12) Skin off
6
Catfish
Overview:
Catfish (order Siluriformes) are a diverse group of rayfinned fish. Named for their prominent barbels, which
resemble a cat's whiskers, Catfish range in size and
behavior. There are armour-plated types and also
naked types, neither having scales. Despite their
name, not all Catfish have prominent barbels. Catfish
are of considerable commercial importance; many of
the larger species are farmed or fished for food. Main
countries of origin for U.S. consumption are from U.S.
waters and China.
Cooking Methods:
A slightly sweet flavor gives depth to the unique firm
texture that’s mild, moist and flaky, lending itself to a
variety of recipe pairings and almost any cooking
technique.
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Specifications:
Farm Raised - Product of China
Pack: 1/15 lb
3/5 oz, 5/7 oz, 7/9 oz
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Cod
Overview:
Cod is the common name for genus Gadus, is also
used in the common name for various other fishes.
The North-East Arctic Cod, which is traditionally fished
when approaching the coast during spawning, are
sometimes called Skrei. Young Atlantic Cod or
Haddock prepared in strips for cooking are called
Scrod. The Atlantic Cod, which can change color at
certain water depths, has two distinct color phases:
gray-green and reddish brown. Cod feed on mollusks,
crabs, starfish, worms, squid, and small fish.
Cooking Methods:
A rich, buttery flavor and a firm, flaky texture make
Cod fillets one of our most popular and versatile fish.
With the high omega-3 oil content giving these fillets
their delicious flavor, it may come as a surprise that
they’re naturally low in fat. Perfect baked, pan-fried,
or broiled.
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Specifications:
Farm Raised - Product of China
Pack: 1/10 lb
3 oz, 4 oz, 5 oz, 6 oz, 7 oz, 8 oz
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8
Flounder
Overview:
The Flounder is an ocean-dwelling flatfish species that
is found in coastal lagoons and estuaries of the
Northern Atlantic and Pacific Oceans. The color of a
raw Flounder fillet will range from tan to pinkish to
snow white. No matter what color your Flounder
fillets are when you buy them, they will all cook up
pure white.
Cooking Methods:
Best baked, broiled or steamed. Flounder is a lean,
flaky fish with a mild sweet taste and firm texture.
Specifications:
Wild Caught - Product of China
Pack: 1/10 lb
3 oz, 4 oz, 5 oz, 6 oz, 7 oz, 8 oz
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Grouper
Overview:
Groupers are fish of any of a number of genera in the
subfamily Epinephelinae. Groupers are teleosts,
typically having a stout body and a large mouth. They
are not built for long-distance fast swimming. They
can be quite large – lengths over a meter and weights
up to 100 kg. are not uncommon.
Cooking Methods:
Grouper is a mild and flaky, firm-textured whitefish.
Grouper touts a stellar reputation for great taste,
texture and versatility. Enjoy this coastal favorite in
many delicious ways, whether grilled, fried,
barbecued, baked or sautéed.
Specifications:
Wild Caught - Product of China
Pack: 4/10 lb or 1/10 lb
4/6 oz, 6/8 oz, 8/10 oz
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Haddock
Overview:
Haddock, a member of the Cod family, inhabits both
the American and European coasts of the Atlantic
Ocean.
Cooking Methods:
The meat of the Haddock is lean and white. It is less
firm than Cod and flakes beautifully when cooked.
Haddock is excellent baked, broiled, fried, poached,
microwaved or used in a chowder or stew.
Specifications:
Wild Caught - Product of China
Pack: 1/10 lb
6/8 oz, 8/10 oz, 10/12 oz
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Hoki
Overview:
Hoki is a type of fish in the hake family, found off the
coasts of New Zealand and Australia. Other common
names: blue grenadiers, blue hake, whiptail, whiptail
hake, and New Zealand whiting. The fish have a dense
white flesh which is rich in omega-3 acids, making it a
good dietary choice. Hoki is a reasonably
environmentally sustainable choice.
Cooking Methods:
Hoki’s flavor is mild and slightly sweet, and the fish
pair well with a wide assortment of sauces and
vegetables. The dense flesh holds up very well to
sauté and grilling; may also be baked, fried or
steamed.
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Specifications:
Wild Caught - Product of New Zealand
F.A.S., MSC Certified
Pack: 3/15 lb
4/6 oz
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12
Mahi Mahi
Overview:
The Mahi Mahi is not related to the family of
mammals (whose common name is simply dolphin).
Mahi Mahi live 4 to 5 years. Catches average 7 to 13
kilograms (15 to 29 lbs.). Mahi Mahi have compressed
bodies and long dorsal fins extending nearly the entire
length of their bodies. They are distinguished by
dazzling colors – golden on the sides, and bright blues
and greens on the sides and back. Mahi Mahi are
among the fastest-growing fish. They spawn in warm
ocean currents throughout much of the year, and
their young are commonly found in seaweed.
Cooking Methods:
Mahi Mahi fillets tout a mild, sweet flavor and
firmness that makes this fish especially satisfying and
simple to cook. This item is perfect for grilling,
broiling, baking, poaching, or steaming.
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Specifications:
Wild Caught - Product of Peru
Pack: 1/10 lb
4 oz, 6 oz, 8 oz – PORTIONS
Pack: 1/50 lb
3/5 lb, 5/7 lb - LOINS
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13
Ocean Perch
Overview:
The Pacific Ocean Perch (Sebastes alutus) has a wide
distribution in the North Pacific from southern
California around the Pacific rim to northern Japan,
including the Bering Sea. The species appears to be
most abundant in northern British Columbia, the Gulf
of Alaska, and the Aleutian Islands. The seasonal
pattern is most likely related to summer feeding and
winter spawning.
Cooking Methods:
Ocean Perch is lean, moist and flaky with a mild flavor
that hints at sweetness. Ocean Perch tastes fantastic
fried, baked, or broiled.
Specifications:
Wild Caught - Product of China
Pack: 4/10 lb
2/4 oz
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Orange Roughy
Overview:
The Orange Roughy, Red Roughy, or Deep Sea Perch,
Hoplostethus atlanticus, is a relatively large deep-sea
fish belonging to the slimehead family. It is found in
the cold, deep waters of the western Pacific Ocean,
eastern Atlantic Ocean, off New Zealand and
Australia, and in the eastern Pacific near Chile. The
Orange Roughy is notable for its extraordinary
lifespan, up to 149 years determined by scientific
methods. It’s bright brick red skin fades to a yellowish
orange after being caught.
Cooking Methods:
The mild flavor of the smooth, pearly white meat
adapts to a range of recipes and seasonings perfect
for pan frying, broiling, or baking.
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Specifications:
Wild Caught - Product of New Zealand
Pack: 1/22 lb
4/6 oz, 6/8 oz, 8/Up oz
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15
Pollock
Overview:
Pollock is a member of the Cod family. There are two
main species— the Alaskan and the Atlantic Pollock.
Alaskan Pollock is also known as Walleye Pollock.
Alaskan Pollock is the world’s most abundant food
fish. The Atlantic Pollock is also known as Pollock,
Lythe, or European Pollock. Atlantic Pollock stocks are
not nearly as abundant as its Alaskan cousin. Alaskan
Pollock is low in saturated fat. It is a good source of
magnesium and potassium as well as being an
excellent source of protein, Vitamin B12, phosphorous
and selenium. Additionally, it contains healthy
Omega-3 fatty acids.
Cooking Methods:
Pollock’s mild-flavored, white and flaky meat is
equally delicious poached, baked, broiled, steamed,
sautéed, or deep-fried.
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Specifications:
Wild Caught - Product of China
Pack: 4/10 lb
2/4 oz, 4/6 oz
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16
Red Snapper
Overview:
The Red Snapper commonly inhabits waters from 30
to 200 ft., but can be caught as deep as 300 ft. (100
m.) or more on occasion. They stay relatively close to
the bottom, and inhabit rocky bottom, ledges, ridges,
and artificial reefs. Red Snappers are gregarious and
will form large schools around wrecks and reefs.
These schools are usually made up of fish of very
similar size. Red Snapper is one of the most popular of
all whitefish. In fact, Snapper is increasingly becoming
a generic term for whitefish. Red Snapper can be
found all over the world with most fish being
harvested in the Gulf of Mexico and Indonesia.
Cooking Methods:
Red Snapper has a firm texture and a sweet, nutty
flavor that lends itself very well to everything from
hot chilies to subtle herbs. And, of course, Red
Snapper is excellent for grilling.
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Specifications:
Wild Caught - Product of Indonesia
Pack: 4/10 lb or 1/10 lb
4/6 oz, 6/8 oz, 8/10 oz, 10/12 oz, 12/14 oz,
14/16 oz, 16/18 oz, 18/20 oz
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17
Salmon
Overview:
Salmon is the common name for several species of the
family Salmonidae. Several other fish in the family are
called Trout; the difference is often said to be that
Salmon migrate and Trout are resident, a distinction
that holds true for the Salmo genus. Salmon live along
the coasts of both the North Atlantic and Pacific
Oceans, as well as having been introduced into the
Great Lakes of North America. The countries of
Norway and Chile also provide large quantities of the
global inventory need for this fish.
Cooking Methods:
A full-flavored, firm texture, flaky fish that is delicious
baked, steamed, poached, broiled, or fried.
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Specifications:
Wild Caught - Product of Norway
Pack: 1/10 lb
6oz, 8 oz
Wild Caught – Product of China
Pack: 1/10 lb
4 oz, 6 oz, 8 oz
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18
Sea Bass (Chilean)
Overview:
The Patagonian Toothfish, species Dissostichus
eleginoides (also known as Chilean Sea Bass) is a fish
found in the cold, temperate waters of the Southern
Atlantic, Southern Pacific and Indian Oceans. The
average weight of a commercially caught Patagonian
Toothfish is 9–10 kg. (20–22 lbs.) with large adults
occasionally exceeding 200 kilograms (440 lbs.). They
are thought to live up to fifty years and to reach a
length up to 2.3 m. (7.5 ft.). The name Chilean Sea
Bass supposedly originated as part of a marketing
gimmick to make the fish more marketable (as
opposed to selling Patagonian Toothfish).
Cooking Methods:
This fish features a white meat with a mild flavor, a
pleasantly firm texture, and a high fat content, that
makes it almost impossible to overcook. A great item
to bake, poach, grill, broil, or sauté.
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Specifications:
Wild Caught - Product of Chile
Pack: 1/10 lb
6 oz, 8 oz
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19
Swai
Pollack
Overview:
Pangasius hypophthalmus is a Catfish, also known as
Striped Pangasius or as Swai, Tra, or Striped Catfish in
the food fish market. The species is found in
Southeast Asia in the Mekong Basin as well as the
Chao Phraya River, and is heavily cultivated for food
there. A 3.5-ounce serving of plain Swai contains
around 90 calories, 4 grams of fat (1.5 saturated), 45
grams of cholesterol and 50 milligrams of sodium.
Cooking Methods:
Swai is a white-flesh fish with a sweet, mild, taste and
light flaky texture that can be broiled, grilled, or
coating with bread crumbs and fried. It can be
prepared simply, but also takes well to sauces.
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Specifications:
Farm Raised - Product of Vietnam
Pack: 1/15 lb
3/5 oz, 5/7 oz, 7/9 oz, 9/11 oz
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Swordfish
Overview:
Swordfish are large, highly migratory, predatory fish
characterized by a long, flat bill. They are a popular
sport fish of the billfish category, though elusive.
Swordfish are elongated, round-bodied, and lose all
teeth and scales by adulthood. These fish can live
close to shore. They reach a maximum size of 14 ft., 9
in. and 1,400 lbs. The International Game Fish
Association’s all-tackle angling record for a Swordfish
was a 1,182 lbs. (536.15 kg.) specimen taken off Chile
in 1953. Large Swordfish are all females; males
seldom exceed 200 lbs. The color of the flesh varies by
diet, with fish caught on the east coast of North
America often being rosier.
Cooking Methods:
Swordfish meat is relatively tough, and can be cooked
in ways more fragile types of fish cannot (such as over
a grill on skewers).
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Specifications:
Wild Caught - Product of Canada
Pack: 1/10 lb
6 oz, 8 oz, 10 oz
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Tilapia
Overview:
Tilapia inhabit a variety of fresh water habitats
including shallow streams, ponds, rivers and lakes.
Tilapia is the fifth most important fish in fish farming,
with production reaching 1,505,804 metric tons in
2000. Because of their large size, rapid growth, and
palatability, they are the focus of major farming
efforts. Tilapia have very low levels of mercury as they
are fast-growing and short-lived with a primarily
herbivorous diet, and thus do not accumulate
mercury found in prey. Tilapia is a low saturated fat,
low calorie, low carbohydrate and low sodium protein
source. It is a source of phosphorus, niacin, selenium,
vitamin B12 and potassium.
Cooking Methods:
Tilapia is an excellent introduction to seafood due to
its mild, palate-friendly flavor and medium texture.
Tilapia is ideal for sauces or seasonings, adopting the
flavors of the seasonings with which it’s paired.
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Specifications:
Farm Raised - Product of China
Pack: 1/10 lb
3/5 oz, 5/7 oz, 7/9 oz
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22
Yellowfin Tuna
Overview:
The Yellowfin Tuna is one of the largest Tuna species,
reaching weights of over 300 lbs. The Atlantic and
Pacific Bluefin Tunas can reach over 1,000 lbs. Bigeye
Tuna and the Southern Bluefin Tuna can be over
400 lbs. Yellowfin is becoming a popular replacement
for the severely depleted supplies of southern Bluefin
Tuna.
Cooking Methods:
Yellowfin Tuna are versatile food fish and the meat is
consumed raw, cooked, smoked and canned. The lean
meat is widely used in sashimi, raw fish dishes
popular in Japan and a connoisseur’s delicacy in the
U.S. Yellowfin Tuna steak has a firm, dense beef-like
texture which makes it excellent for grilling and is
traditionally cooked rare to medium-rare in the
center.
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Specifications:
Wild Caught - Product of Vietnam
Pack: 1/10 lb
4 oz, 6 oz, 8 oz
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Shrimp
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Common Abbreviations and Packaging Terms
P&D: Peeled and Deveined
CPTO: Cooked, Peeled, Tail On
PUD: Peeled Undeveined
BTO: Butterfly Tail On
S/O: Shell On
T/On: Tail On
IQF: Individually Quick Frozen
Block Frozen: Pounds of shrimp
frozen in a ice block form to
retain integrity
Shrimp are sold fresh or frozen, but a larger portion of
shrimp are sold frozen. Proper freezing and careful thawing
does not compromise shrimp quality. The edible, shrimp
muscle tissues retain their texture, color and flavor such
that properly frozen and thawed shrimp can be
indistinguishable from fresh shrimp. Inferior quality usually
denotes poor quality prior to freezing, improper freezing
and/or damage due to improper thawing.
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Block Frozen
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IQF Shrimp
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Shrimp Sizing
Shrimp are customarily sold by the count or number of individual headless, shell-on
shrimp per pound. Buyers should not order shrimp by descriptive names, i.e., jumbo,
large, medium. Ordering by counts is more precise and understandable. Any count or
size mix can be ordered, but common commercial counts begin in units of five. The
listed counts are most common for the packing house or dockside.
U/10
U/15
16/20
21/25
26/30
31/35
36/40
41/45
46/50
56/60
61/70
71/80
81/100
70/90
90/110
100/150
150/200
250/350
Important Note: In terms of count per pound. “Out of Count” product indicates size requested is the size of
shrimp before processing. “Finished Count” product is after processing.
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Shrimp Cuts
Butterflied, Tail On
Peeled and Deveined, Tail Off
Easy Peel and Peel ‘n Eats
Butterflied, Tail Off
Peeled and Deveined, Tail On
Shell On
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Breaded Shrimp
Lightly Dusted Shrimp
Standard Brd. Shrimp
Imitation Brd. Shrimp
Up to 35% Breading
48% Breading (2% Tolerance)
65% Breaded
(Legally anything over 50%)
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Crab and Lobster
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Snow Crab Clusters
Common Packs
Pkd. 1/10, 1/20, 1/30, 1/40, 2/10 lbs.
Common Freezing Methods
Brine frozen (salt and water solution)
Blast frozen (air)
Nitrogen frozen (low temperature gas)
Common Meat Fill Percentages
95-90%
85-80%
75-70%
65-60%
Fishing Seasons
Canadian: April - September, or quota fill
Alaskan: October - May, or quota fill
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King Crab Legs
The value of King Crab is determined by the count of the legs. Much in the
way of other shellfish such as shrimp and scallops, an increase in price is
directly relative to the size. Unlike most other shellfish, however, King Crabs
have various appendages and in this way are more like a chicken in that as we
all know a chicken breast is worth more than a chicken wing.
The standard 10-lb. pack of legs and claws consisted of three components: (1)
legs, (2) arms with claw and (3) broken. King Crab is sized in the following
counts: 6/9 9/12 12/14 14/17 16/20 20/24 20/UP
These counts represent the number of legs in the 10-lb. box. King Crabs have
1 arm with claw for 3 legs (in nature). By dividing the count by 3, one can
determine the number of arms with claws also in the 10-lb. box. For example,
a 14/17 count has 14 to 17 legs , plus 4 to 6 arms with claws. Each 10-lb. box
has about ½-lb. of broken King Crab (a leg or arm with claw that has been
broken, usually at the joint). This is identified as a “natural proportion” pack.
Fishing Seasons:
Alaskan: January - March, or quota fill
Russia: Year Round, with specific open fishing areas enforced
Argentina: New fishery; quota and season to be determined
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Soft Shell Crabs
As crabs grow larger, their shells cannot expand, so
they molt the exteriors and have a soft covering for a
matter of days when they are vulnerable and
considered usable. Fishermen often put crabs
beginning to molt aside, until the molting process is
complete, in order to send them to market as softshells.
Size
Pack
Measure
Box Weight
Approx. Ind.
Crab Wt.
Whales
10/1.5 Dz
5.5"-Up
5.25-5.75
lbs.
4.5-5.5 oz.
Jumbo
10/2 Dz
5-5.5"
5.25-5.75
lbs.
3.5-4.5 oz.
Prime
10/3 Dz
4.5-5"
6-6.5 lbs.
2.5-3.5 oz.
Hotel
10/4 Dz
4-4.5"
6-6.5 lbs.
2-2.5 oz.
Medium
10/4 Dz
3.5-4"
4.5-5 lbs.
1.5-2 oz.
With the Blue Crab in cold waters, this molting is
highly seasonal and usually lasts from early May to
July. Demand for this delicacy has increased with
their use in Japanese and other cuisines, so that the
Mangrove Crab has been used as an alternative
source from Asia. Because Mangrove Crabs grow in
tropical muddy flats all year round, such swamps
provide a continual source of Soft Shell Crabs. In
warmer waters, such as the Gulf of Mexico, Soft Shell
Crabs are available for longer periods. The crabs
continue to molt throughout the year, but in smaller
numbers, sometimes making it unprofitable for
fishermen to maintain traps through those periods.
Crabs are measured from tip to tip to determine size.
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Pasteurized Crab Meat
Processing and Pasteurization
Fresh crabs are cooked and then allowed to cool.
The meat is then hand-picked, graded and placed
in cans, then hermetically sealed and pasteurized.
Pasteurization is a heat treatment process which
destroys natural pathogenic microorganisms to
extend shelf life without adding artificial
preservatives. Once pasteurized, the product has
a shelf life of 8-12 months, under refrigeration.
Advantages of Pasteurized Crab Meat
•
•
•
•
•
•
Dependable year-round supply
Virtually shell-free
Consistent: Every can opened looks like the
last and will look like the next
Controlled inventory
Quality-control standards driven by food
technicians at all plants
Guided by HACCP regulation
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White meat:
The two largest
unbroken
muscles
connected to
the swimming
legs of the crab
White meat:
Smaller and
broken pieces
of jumbo lump
with large
flakes included
Brown meat:
From the claws and
legs of the crab
Brown meat:
First section of
the Crab Claw
with part of the
shell removed
White meat:
The
remaining
body meat
with some
lump and
flake meat
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Stone Crabs
•
•
•
•
•
•
Harvest season is October 15 - May 10
Stone Crabs are captured commercially with
traps.
Stone Crabs are caught on Florida’s west coast, in
the Bahamas and the Gulf of Mexico with an
annual production of over $2.5 million in revenue
each year.
Florida law forbids the taking of whole stone
crabs. Fishermen are allowed to take the claws,
and are required to return the stone crab safely
to the water where the crab can regenerate its
claws.
Stone Crabs have a mild, pleasant crab taste.
Cracking claw sequence: knuckle, knuckle, claw
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34
Bahamian Lobster Tails
Bahamian Lobsters, also known as Spiny Lobsters, are
part of a family of over 45 species of Achelate
crustaceans. Bahamian Spiny Lobsters (Panulirus
argus), are produced in the clean, clear tropical
waters of the Bahamas from August 1st through
March 31st.
Bahamian Lobsters tend to live in crevices of rocks
and coral reefs. They are also known to migrate en
masse across the sea floor. The long files of lobsters
may be more than 50 lobsters long.
Bahamian Lobsters navigate by using the smell and
taste of natural substances in the water that change in
different parts of the ocean. They keep together by
contact, using their long antennae. Potential
predators may be deterred from eating Bahamian
Lobsters by a loud screech made by the antennae of
the Bahamian Lobsters rubbing against a smooth part
of the exoskeleton. Bahamian Lobsters usually exhibit
social habit by being together.
www.Beaverfish.com
©2011 Beaver Street Fisheries, Inc.
www.SeaBestSeafood.com
35
Tropic Seafood
The Bahamas’ Leading Producer of Quality Assured Lobster Tails
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Tropic Seafood processes and packages Island Queen and Island
Prince brand lobster tails, conch, snapper, and other seafood
products for world wide markets at its state-of-the-art Nassau,
Bahamas plant.
Tropic Seafood is the largest lobster tail and seafood processor
in the Bahamas.
Tropic Seafood’s world class operations meet all HAACP and
European Union standards and consistently obtain the highest
inspection scores on customer and third party inspections.
Tropic Seafood products are sold throughout North America,
Europe, and Asia.
Sizes range from 4.2 ounces to 20 ounces. The tails are
individually poly-bagged and packed in 4/10# cartons per
master case.
ISF will produce approx. 2.6 million lbs. of tails this season.
Utilizing reverse osmosis, we process our lobster tails in the
purest quality water available today, and have recently
completed installation of a new ozone system (the first in our
industry) that further enhances our ability to deliver the
cleanest tails to our world-wide customers.
www.Beaverfish.com
©2011 Beaver Street Fisheries, Inc.
www.SeaBestSeafood.com
36
Scallops
www.Beaverfish.com
©2011 Beaver Street Fisheries, Inc.
www.SeaBestSeafood.com
37
Scallops
Overview:
Scallops are edible bivalves similar to oysters and
clams. They are found both in bay waters and in the
sea. They do not attach themselves to a permanent
anchorage, but move themselves through the water
by opening and closing their shells. As a result, the
muscle that controls the 'hinge' of the shell is much
larger than that of oysters or clams. Scallops are both
fished and 'farmed' (that is, cultivated in water for
harvest). Since they cannot survive out of water, they
are shucked from their shells on board the fishing
boat.
Cooking Methods:
The whole of the organism is edible, and in Europe,
they are eaten in their entirety like oysters. In the US,
however, only the shell muscle is eaten and it is this
white cylinder of flesh that is commonly thought of in
America as a scallop. The flavor is sweet and delicate,
and is best served with a mild sauce of cream, cheese
or butter that will not overpower the subtle flavor of
the scallop itself.
www.Beaverfish.com
©2011 Beaver Street Fisheries, Inc.
www.SeaBestSeafood.com
38
Common Scallop Sizing
Sizing
U/10
10/20
20/30
30/40
40/60
60/80
80/100
80/120
100/120
120/150
150/200
200/300
Common Pack
IQF, 6/5 lb. Master Case
Fishing Season
March 1 - February 28
Quota based on days at sea
Dry Scallops –
74% to 82% moisture
They can be soaked in fresh water
up to a moisture percentage of
82% and still be called a dry
scallop. Above 82% and must be
declared “Water Added”.
Wet Scallops –
83%-86% moisture
Packers may use sodium
tripolyphosphate to make the
scallops soak additional water.
Any use of an ingredient that does
not have a nutritional value must
be indicated and for what
purpose. i.e. (STP – to retain
moisture)
www.Beaverfish.com
©2011 Beaver Street Fisheries, Inc.
www.SeaBestSeafood.com
39
Frog
Legs
Frog Legs
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Frog Legs are sold by a “count of leg pairs”
per pound basis
Example: 8/12 Ct. Frog Legs, 8 to 12
pairs of legs per lb.
Each pair is individually poly wrapped
Our product is saddle removed, toes
clipped
Common packaging is a 6/5 lb.
Master Case
Seasons of farming are:
• September – November
• March - June
• Seasons are based on weather
conditions
www.Beaverfish.com
©2011 Beaver Street Fisheries, Inc.
www.SeaBestSeafood.com
40
Seafood in Foodservice
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52% of institutional operations (schools, hospitals and corporations)
served more seafood in 2010.
24% of casual restaurants and 23% of white tablecloth restaurants
served more seafood in 2010.
Grilling is the most popular cooking method for seafood.
Top five best-selling species:
– Farmed Salmon
– Farmed shrimp
– Crab
– Wild shrimp
– Wild Salmon
Data: Seafood Business 2010 Foodservice Survey
www.Beaverfish.com
©2011 Beaver Street Fisheries, Inc.
www.SeaBestSeafood.com
41
Seafood on the Menu
Seafood/Fish
Segment Growth
CRAB
Fast Casual: +25%
LOBSTER
Fine Dining: +7%
Casual: +12%
Midscale: +29%
Fast Casual: +20%
SHRIMP
Casual: +1%
QSR: +2%
Fast Casual: +17%
SCALLOPS
Fine Dining: +3%
Region
Penetration /
Growth
Menu Part
Growth
Item Type (Used Mostly In…)
Add-on: +20%
Shellfish entrées, crab cakes,
mixed grill, surf and turf,
sandwiches
Midwest: +16%
Northeast: +15%
South: +14%
West: +1%
Add-on: +45%
Appetizer: +10%
Entrée: +6%
Side: +33%
Shellfish entrées, mixed grill,
surf and turf, pasta/noodles,
salads, soups
Northeast: +3%
West: +2%
Add-on: +3%
Appetizer: +2%
Side: +37%
Shellfish entrées, mixed grill,
surf and turf, pasta, salads,
shrimp cocktail, samplers
Add-on: +17%
Appetizer: +4%
Grilled/seared scallop entrées,
mixed grill, pasta/noodles,
samplers, soups
www.Beaverfish.com
©2011 Beaver Street Fisheries, Inc.
www.SeaBestSeafood.com
42
Seafood on the Menu
Region
Penetration /
Growth
Seafood/Fish
Segment Growth
FLOUNDER
Midscale: +11%
Midwest: +67%
Northeast: +80%
South: +17%
SALMON
Fast Casual: +31%
Midwest: +2%
Northeast: +7%
SNAPPER
Midscale: +100%
TILAPIA
Fine Dining: +33%
Casual: +42%
Midscale: +31%
QSR: +21%
Midwest: +33%
Northeast: +33%
South: +34%
West: +60%
www.Beaverfish.com
©2011 Beaver Street Fisheries, Inc.
Menu Part
Growth
Item Type (Used Mostly In…)
Grilled/stuffed flounder, fish and
chips, sandwiches
Add-on: +26%
Grilled/blackened salmon,
salads, mixed grill, sandwiches,
sushi/sashimi
Appetizer: +40%
Steamed/crispy snapper, mixed
grill, sushi/sashimi, soups
Entrée: +28%
Blacked/crusted tilapia,
Mexican, tacos, mixed grill,
sandwiches
www.SeaBestSeafood.com
43
Seafood on the Menu
Seafood/Fish
Segment Growth
Region
Penetration /
Growth
WHITEFISH
Fine Dining: +27%
Casual: +36%
Midscale: +7%
QSR: +4%
Midwest: +30%
Northeast: +43%
South: +22%
West: +35%
Appetizer: +4%
Entrée: +28%
Fish and chips, broiled/steamed
whitefish, sandwiches, Mexican,
sushi/sashimi
COD
Fine Dining: +51%
Casual: +5%
Northeast: +10%
Appetizer: +28%
Entrée: +7%
Fish and chips, baked/roasted
cod, mixed grill, sandwiches
POLLOCK
Casual: +50%
South: +30%
West: +150%
Entrée: +75%
Fish and chips, sandwiches,
Mexican
Northeast: +7%
South: +77%
West: +66%
Entrée: +9%
Fish and chips,
broiled/baked/stuffed haddock,
mixed grill, sandwiches
Fast Casual: +200%
HADDOCK
Fine Dining: +9%
Casual: +30%
www.Beaverfish.com
©2011 Beaver Street Fisheries, Inc.
Menu Part
Growth
Item Type (Used Mostly In…)
www.SeaBestSeafood.com
44
Seafood on the Menu
Seafood/Fish
Segment Growth
Region
Penetration /
Growth
CATFISH
Casual: +6%
QSR: +28%
Northeast: +2%
South: +4%
Fried/grilled/blackened catfish,
mixed grill, sandwiches
GROUPER
Casual: +15%
Midwest: +114%
Northeast: +44%
West: +40%
Grilled/blackened/Cajun
grouper, sandwiches, salad
protein
MAHI MAHI
Fine Dining: +38%
Casual: +5%
Midwest: +30%
Northeast: +21%
South: +22%
West: +26%
Appetizer: +200%
Entrée: +24%
Grilled/blackened Mahi Mahi,
fish and chips, Mexican, mixed
grill, sandwiches
Midwest: +2%
Northeast: +7%
South: +5%
Add-on: +36%
Appetizer: +14%
Grilled/seared tuna steak,
sushi/sashimi, sandwiches,
tuna salad
Fast Casual: +275%
TUNA
Casual: +4%
Midscale: +4%
Fast Casual: +1%
www.Beaverfish.com
©2011 Beaver Street Fisheries, Inc.
Menu Part
Growth
Item Type (Used Mostly In…)
www.SeaBestSeafood.com
45
Purchasing Seafood
www.Beaverfish.com
©2011 Beaver Street Fisheries, Inc.
www.SeaBestSeafood.com
46
Seafood Substitution
Seafood Substitution
Economic deception or fraud in the sale of seafood occurs when a less expensive species is
substituted for a more expensive species. For example, the substitution of less expensive rockfish
(Sebastes spp.) for more expensive Red Snapper (Lutjanus campechanus) in interstate commerce
constitutes fraud and is prohibited under the Misbranding Section of the Federal Food Drug and
Cosmetic Act Section 403: MISBRANDED FOOD. (See also, United States Code, Title 21, Chapter 9,
Subchapter IV, Section 343).
Section 403(b) - Misbranded Food:
A food shall be deemed to be misbranded if it is offered for sale under the name of another food.
As a leader in the imported seafood market, we take seafood substitution very seriously.
All fish purchases made by Beaver Street Fisheries are labeled in accordance with the FDA
regulations. In recent years, Grouper substitution has been a very big concern with American
seafood consumers. In order to prevent any issues with our customer base with our Grouper
fillets, BSF requires all purchases of Grouper to be DNA tested by a third party laboratory.
Data: U.S. Food and Drug Administration
www.Beaverfish.com
©2011 Beaver Street Fisheries, Inc.
www.SeaBestSeafood.com
47
True Definition of 100% Net Weight
ARE YOU BUYING A CASE…
OR
ARE YOU BUYING 10 POUNDS???
Unfortunately, some packers of seafood choose not to include 100% net weight in the
cases they sell. How does this affect you? It affects you in both cost and portions,
which equals… the bottom line.
What happens when you buy a case of fillets that is supposed to be a 10 lb. case, that
is marked 10 lbs., but there is only 8 or 9 lbs. inside? You not only pay more per fillet
(which negatively affects portion cost), but you also miss out on the total meal
portions you thought you were receiving from each case. This could cause shortages
at the end of a restaurant shift, as well as lost beverage, side, and dessert sales
associated with that meal.
www.Beaverfish.com
©2011 Beaver Street Fisheries, Inc.
www.SeaBestSeafood.com
48
Beaver Street Fisheries
All Beaver Street Fisheries, product is hand-inspected,
which guarantees you 100% net weight product!
www.Beaverfish.com
©2011 Beaver Street Fisheries, Inc.
www.SeaBestSeafood.com
49
100% Net Weight Examples
Example 1
Assuming the case is 80% net weight, you only receive 32 portions, which now cost you $0.81 each!
Not only do you lose $0.16 on each meal, you’re also only able to sell 32 meals per case, when you
expected to sell 40. This causes the loss of revenue for 8 meals.
Example 2
Assuming the case is 90% net weight, you only receive 36 portions, now costing you $0.72 each, causing
a loss of $0.07 each, and providing only 36 meals per case.
Multiply these shortages over the span of a few months or a year, and you will find it adds up to a
substantial amount of MONEY!
www.Beaverfish.com
©2011 Beaver Street Fisheries, Inc.
www.SeaBestSeafood.com
50
Thank You
We would like to thank you for giving us the
opportunity to share our knowledge about
seafood, as well as tell you more about Beaver
Street Products.
Beaver Street Fisheries cordially invites you to
tour our facilities in Jacksonville, Florida to
observe our operation first-hand. What better way
to see the quality and craftsmanship of our
product than up close and personal?
We are looking forward to working with you!
ADAM HUSNEY
866-768-1887
www.Beaverfish.com
©2011 Beaver Street Fisheries, Inc.
www.SeaBestSeafood.com
51