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Seafood 101 Guide

Seafood 101 Guide. Kyle Kohlhaas. 904.634.6620. beaverfish.com. kohlhaas@beaverfish.com. seabest.com. Table of Contents . Background of Fin Fish 03 Background of Shrimp 24 Background of Crab and Lobster 29 Background of Scallops 37 Background of Frog Legs 40

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Seafood 101 Guide

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  1. Seafood 101 Guide Kyle Kohlhaas 904.634.6620 beaverfish.com kohlhaas@beaverfish.com seabest.com

  2. Table of Contents Background of Fin Fish 03 Background of Shrimp 24 Background of Crab and Lobster 29 Background of Scallops 37 Background of Frog Legs 40 Seafood on the Foodservice Menu 41 Purchasing Seafood 46 Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 2

  3. Fin Fish Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 3

  4. Common Abbreviations and Packaging Terms Packaging: IQF: Individually Quick Frozen IPW: Individually Poly Wrapped IPB: Individually Poly Bagged IVPorV/P: Vacuum Packed S/P: Shatter Pack I/L: Inter-Leaved Packaging Other Terms: FAS: Frozen At Sea H&G: Headed and Gutted Sknls: Skinless Bnls: Boneless 1X: Once Frozen 2X: Twice Frozen Individually Vac Pack Individually Quick Frozen Shatter Pack Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 4

  5. Fish Cuts Natural Fillets as taken off the sides of the fish! Bias Cut Natural Fillets! Fillets ONE CUT Portions! Portion Cuts! Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 5

  6. Salmon Fillet Trim Guide Trim A1)  Backbone off2)  Belly bone off  Trim B1)  Backbone off2)  Belly bone off3)  Back fin off4)  Collarbone off5)  Belly fat off6)  Belly fins off Trim C1)  Backbone off2)  Belly bone off3)  Back fin off4)  Collarbone off5)  Belly fat off6)  Belly fins off7)  Pin bone out Trim D1)  Backbone off2)  Belly bone off3)  Back fin off4)  Collarbone off5)  Belly fat off6)  Belly fins off7)  Pin bone out8)  Back trimmed9)  Tail piece off10)  Belly membrane off11)  Nape trimmed Trim E1)  Backbone off2)  Belly bone off3)  Back fin off4)  Collarbone off5)  Belly fat off6)  Belly fins off7)  Pin bone out8)  Back trimmed9)  Tail piece off10)  Belly membrane off11)  Nape trimmed12)  Skin off Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 6

  7. Catfish Catfish (order Siluriformes) are a diverse group of ray-finned 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. Specifications: Farm Raised Product of China Pack: 1/15 lb -3/5 oz, 5/7 oz, 7/9 oz 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. Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 7

  8. Cod 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. Specifications: Farm RaisedProduct of China Pack: 1/10 lb -3 oz, 4 oz, 5 oz, 6 oz, 7 oz, 8 oz Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 8

  9. Flounder 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 Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 9

  10. Grouper 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 Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 10

  11. Haddock 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 Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 11

  12. Hoki Hokiis 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. • Specifications: • Wild Caught Product of New Zealand • F.A.S., MSC Certified • Pack: 3/15 lb • 4/6 oz Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 12

  13. MahiMahi The MahiMahi is not related to the family of mammals (whose common name is simply dolphin). MahiMahi live 4 to 5 years. Catches average 7 to 13 kilograms (15 to 29 lbs.). MahiMahi 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. MahiMahi 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: MahiMahi 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. • 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 Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 13

  14. Ocean Perch The Pacific Ocean Perch (Sebastesalutus) 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. • Specifications: • Wild Caught Product of China • Pack: 4/10 lb • 2/4 oz 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. Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 14

  15. Orange Roughy The Orange Roughy, Red Roughy, or Deep Sea Perch, Hoplostethusatlanticus, 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. • Specifications: • Wild Caught Product of New Zealand • Pack: 1/22 lb • 4/6 oz, 6/8 oz, 8/Up oz Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 15

  16. Pollock 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. • Specifications: • Wild Caught Product of China • Pack: 4/10 lb • 2/4 oz, 4/6 oz Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 16

  17. Red Snapper 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. • 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 Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 17

  18. Salmon 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. • 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 Cooking Methods: A full-flavored, firm texture, flaky fish that is delicious baked, steamed, poached, broiled, or fried. Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 18

  19. Sea Bass (Chilean) The Patagonian Toothfish, species Dissostichuseleginoides (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. • Specifications: • Wild Caught Product of Chile • Pack: 1/10 lb • 6 oz, 8 oz Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 19

  20. Swai Pangasiushypophthalmus 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. • Specifications: • Farm RaisedProduct of Vietnam • Pack: 1/15 lb • 3/5 oz, 5/7 oz, 7/9 oz, 9/11 oz Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 20

  21. Swordfish 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. • Specifications: • Wild Caught Product of Canada • Pack: 1/10 lb • 6 oz, 8 oz, 10 oz 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). Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 21

  22. Tilapia 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 mercuryas 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. • Specifications: • Farm RaisedProduct of China • Pack: 1/10 lb • 3/5 oz, 5/7 oz, 7/9 oz Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 22

  23. Yellowfin Tuna 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. • Specifications: • Wild Caught Product of Vietnam • Pack: 1/10 lb • 4 oz, 6 oz, 8 oz Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 23

  24. Shrimp Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 24

  25. Common Abbreviations and Packaging Terms 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. 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 IQF Shrimp Block Frozen Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 25

  26. 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. 70/90 90/110 100/150 150/200 250/350 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 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. Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 26

  27. Shrimp Cuts Butterfly, Tail On Peeled and Deveined, Tail Off Easy Peel and Peel ‘n Eats Butterflied, Tail Off Peeled and Deveined, Tail On Shell On Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 27

  28. Breaded Shrimp Imitation Brd. Shrimp 65% Breaded (Legally anything over 50%) Lightly Dusted Shrimp Up to 35% Breading Standard Brd. Shrimp 48% Breading (2% Tolerance) Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 28

  29. Crab and Lobster Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 29

  30. 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 Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 30

  31. King Crab Clusters 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 Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 31

  32. Soft Shell Crab 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 soft-shells. 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. Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 32

  33. Pasteurized Crab Meat • Processing and PasteurizationFresh 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 White meat: The two largest unbroken muscles connected to the swimming legs of the crab Brown meat: From the claws and legs of the crab White meat: Smaller and broken pieces of jumbo lump with large flakes included 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 Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 33

  34. 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 Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 34

  35. Bahamian Lobster Tails Bahamian Lobsters, also known as Spiny Lobsters, are part of a family of over 45 species ofAchelatecrustaceans. Bahamian Spiny Lobsters (Panulirusargus), 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. Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 35

  36. Tropic SeafoodThe Bahamas’ Leading Producer of Quality Assured Lobster Tails • 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. • Largest lobster tail and seafood processor in the Bahamas. • Meets all HAACP and European Union standards and consistently obtain the highest inspection scores on customer and third party inspections. • 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. Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 36

  37. Scallops Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 37

  38. Scallops 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 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. Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 38

  39. Common Scallop Sizing Sizing 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) U/10 10/20 20/30 30/40 40/60 60/80 80/100 80/120 100/120 120/150 150/200 200/300 Fishing Season March 1 - February 28 Quota based on days at sea Common Pack IQF, 6/5 lb. Master Case Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 39

  40. Frog Legs • Frog Legs are sold by a “count of leg pairs” per pound basisExample: 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 Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 40

  41. Seafood in Foodservice • 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 Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 41

  42. Seafood on the Menu Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 42

  43. Seafood on the Menu (cont’d) Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 43

  44. Seafood on the Menu (cont’d) Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 44

  45. Seafood on the Menu (cont’d) Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 45

  46. Purchasing Seafood Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 46

  47. 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 Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 47

  48. True Definition of 100% Net Weight ARE YOU BUYING A CASE…ORARE 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. Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 48

  49. Beaver Street Fisheries All Beaver Street Fisheries, product is hand-inspected, which guarantees you 100% net weight product! Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 49

  50. 100% Net Weight Examples Example 1Assuming 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 2Assuming 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! Kyle Kohlhaas 904.634.6620 Kohlhaas@beaverfish.com 50

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