SEAFOOD - TradeKeyimg.tradekey.com/images/uploadedimages/brochures/1/8/...«Friendship» seafood...

SEAFOOD

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tIntroduction

Abbreviations and descriptors commonly used in the seafood industry

«Friendship» seafood range includes all types of seafood products sourced in close cooperation with our partners from the Far East, Canada, South America, USA and Europe.

Sustainable fishing, traceability and certification are key factor to us, and we work with recognized international standards and accreditations such as :a) BRC (British Retail Consortium),b) MSC (Marine Stewardship Council) for wild catch seafoodc) ACC (Aquaculture Certification Council) for sustainable farmed seafoodd) ACS – for sustainable farmed seafood.e) HACCP– minimum requirement to become a Uhrenholt supplier. 99% of our suppliers are HACCP certified

Our internal audit provides complete tracebility right through the supply chain meaning our customes have one thing less to worry about.

Treatment

• Treatment during production in the seafood industry is widely used. Purpose can vary from adding colour to increasing yield

• The most important in connection with fish and shellfish:soaking on polyphosphates and/or non phosphates To ad moisture for protection To increase yield

Size/ count

• Fish/filets/portions/steaks etc => Size: weight in gram

• Shellfish and mussels Count If whole => number of pieces pr kg If peeled => number of piece pr lbs

• Real count vs Frozen count => Real count is actual count without glaze => Frozen count is count including glaze

•HOSO head-on, shell-on for shrimps

•HLSO headless, shell-on for shrimps

•PUD peeled, undeveined for shrimps

•PD peeled, deveined for shrimps

•PDTO peeled, deveined, tail-on for shrimps

•The above 5 with C in front – same meaning but cooked

for shrimps

•HG headed, gutted for fish

•HGT headed, gutted, tail-off for fish

•PBI pin bone in for fish

•PBO pin bone out for fish

•IQF individually quick frozen

•Semi IQF semi block frozen

•Glaze protective water

•Color A1-A5 color scale for Vannamei ranging from light (A1) to dark (A5)

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What is the Difference between Shrimp and Prawns?

Thawing and cooking shrimps

Many consumers and restaurants use the terms “shrimp” and “prawns” interchangeably.

Starting with the similarities can help to highlight the differences between shrimp and prawns. Both are decapod crustaceans, meaning that they have exoskeletons and 10 legs. They can be found in salt and fresh water all over the world, typically swimming in search of food. Both shrimp and prawns tend to stay near the ocean floor. They also have similar flavors, and come in a wide range of sizes from minuscule to quite large.

Culinarily, many people distinguish between shrimp and prawns on the basis of size. “Prawns” are considered to be larger, while shrimp are smaller. In terms of biology, however, things get a bit more complex, since shrimp and prawns are in different suborders, indicating key biological differences between the two. Prawns are in the suborder Dendobranchiata, while shrimp are classified as Pleocyemata.

Shrimp is an extremely popular seafood because of its versatility and easy preparation. Some shrimp is frozen raw, and other shrimp is de-veined, peeled, lightly cooked and then frozen.

To cook frozen shrimp, you must first correctly thaw the shrimp. Cooking with shrimp is easy, but you must take care to thaw the frozen shrimp correctly to avoid bacterial growth on the meat.

A good tip for quickly thawing frozen shrimp is for one to place the frozen shrimp in a bowl of cold water for about 20 minutes, changing the water a couple of times as the shrimp thaws.

Cooking with seafood is easy, and with shrimp you can let your creativity soar with a variety of dishes. After the raw shrimp is prepared, you can sauté the shrimp, bake them, grill them, boil them, add them to a soup or recipe or chop them for stuffing vegetables. Shrimp cooks very quickly, usually within three to four minutes for medium-sized shrimp. When the shrimp turn pink, they are cooked.

When you cook shrimp, try to avoid overcooking them. This can cause them to become tough or rubbery. Shrimp is done cooking when it becomes completely opaque. Pink or orange markings will also appear.

One of the best tips for grilling shrimp is to choose large or jumbo shellfish, as these tend to hold up well to the heat of a grill. It is also important to clean and devein the shrimp while still leaving the shell intact to ensure that the meat does not dry out. While marinating shrimp prior to grilling is a good way to impart flavor, over-marinating can lead to rubbery shellfish. In general, shrimp need to be contained on a skewer or inside of a grilling grate to prevent them from falling through the grates of the grill. Cooking over medium to low heat and making sure that the shrimp is not overcooked are also important parts of grilling shrimp.

Many people prefer marinades to season before grilling shrimp. As this type of protein is extremely delicate, it is important not to marinate it in any acid for too long, including vinegar, wine, or citrus juices. The acid in these ingredients can begin to pickle or cook the shrimp before it ever reaches the grill, making the finished product rubbery and dry.

Among the various methods for roasting shrimp, oven-roasting is the most common. Like all roasting methods, it involves using the proper amount of heat. The best temperature for roasting shrimp generally is 400-500 degrees Fahrenheit (about 200-260 degrees Celsius). Outside of this range, the results can be less predictable.

Shrimp giant or scampi, for example, is fried in butter, spices, and seasonings. Breaded or battered shrimp can also be deep fried in hot oil. If the shrimp are slid onto skewers, they can also be cooked on a grill.

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tBlack tiger shrimp

Item number Product name Size Package Package shots

104761 BLACK TIGER SHRIMPS RAW SEMI IQF HEAD ON SHELL ON (RHOSO)

6/8, 8/12, 13/15, 16/20, 21-30, 31/40, 41/50 in kg

1kgx10

106749 BLACK TIGER SHRIMPS RAW IQF HEAD OFF SHELL ON (RHLSO)

8/12, 13/15, 16/20, 21-30, 31/40, 41/50, 51/60 in lbs

1kgx10

106750 BLACK TIGER SHRIMPS RAW IQF PEELED & DEVIENED TAIL OFF (RPDTO)

8/12, 13/15, 16/20, 21-30, 31/40, 41/50, 51/60 in lbs

1kgx10

106751 BLACK TIGER SHRIMPS RAW BLOCK FROZEN HEAD OFF SHELL ON (BLOCK)

16/20, 21/25, 26/30 in lbs

1.8kgx6

102892 BLACK TIGER SHRIMPS IQF COOKED PEELED & DEVEINED TAIL ON (CPDTO)

21/25, 26/30, 31/40, 41/50, 51/60 in lbs

1kgx10

106615 BLACK TIGER SHRIMPS IQF COOKED PEELED & DEVEINED (CPD)

21/25, 26/30, 31/40, 41/50, 51/60 in lbs

1kgx10

Scientific name: Penaeus monodon

Common name: Giant Tiger shrimp

Fishing method: Aquaculture

Season: All year but main season in Asia from June to November

Top countries of supply: Farmed in Vietnam, India, Indonesia, Thailand, Bangladesh, Malaysia.

Eating qualities: Quality shrimp should have a crisp bite and a pleasant shrimp taste. There should be no aftertaste.

Fish Fact: Cooked black tiger shrimps with the tail on can be identified by a vertical stripe on the tail. White shrimps do not have that stripe.

TEXTUREFirm Moderate Delicate

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Item number Product name Size Frozen Package

100201 SEA TIGERS RAW SEMI IQF HEAD ON SHELL ON (RHOSO)

2/4 , 4/6 , 6/8 , 8/12 in kg

SEMI IQF 1kg x 6

Scientific name: Penaeus monodon

Common name: Giant tiger prawn, Jumbo prawn

Fishing method: Sea catch by trawl

Season: All year but main from May to October

Top countries of supply: Sea caught and packed in Myanmar, India, Indonesia.

Eating qualities: Being wild caught sea tigers are more tastefull than farmed black tigers.

Fish Fact: Sea tigers are sea catched and can reach a size to 2 pcs per kg. Wild fishing methods make these unsustainable due to high levels of bi catch.


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Sea tigers

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tVannamei shrimp


VANNAMEI SHRIMPS RAW SEMI IQF HEAD ON SHELL ON (RHOSO) Color A2-A3-A4

30/40, 40/50, 50/60, 60/70 in kg

1kgx10

VANNAMEI SHRIMPS RAW IQF HEAD OFF SHELL ON (RHLSO) Color A2-A3-A4

30/40, 40/50, 50/60, 60/70 in lbs

1kgx10

VANNAMEI SHRIMPS RAW IQF PEELED & DEVIENED TAIL ON (RPDTO)

26/30, 31/35,36/40, 41/50,51/60, 61/70 in lbs

1kgx10

VANNAMEI SHRIMPS RAW IQF PEELED & DEVIENED TAIL OFF (RPD)

26/30, 31/35,36/40, 41/50,51/60, 61/70 in lbs

1kgx10

104862 VANNAMEI SHRIMPS IQF COOKED PEELED & DEVEINED TAIL ON SHRIMPS (CPDTO)

21/25, 26/30, 31/40, 41/50, 51/60 in lbs

1kgx10

106615 VANNAMEI SHRIMPS IQF COOKED PEELED & DEVEINED SHRIMPS (CPD)

21/25, 26/30, 31/40, 41/50, 51/60 in lbs

1kgx10

Scientific name: Penaeus vannamei

Common name: White or Whiteleg shrimp

Fishing method: Acuaculture Asia. Trawl South America

Season: All year but main in Asia from August to October

Top countries of supply: Farmed: Thailand, China, Indonesia

Wild: Ecuador, Mexico, Panama, Venezuela.

Eating qualities: Similar to Black tiger

Fish Fact: White shrimp now represents more than half of all aquacultured shrimp after their explosive growth in Asia


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103072 COLDWATER SHRIMPS IQF COOKED & PEELED

150/250, 250/350, 350/500 in lbs

2.5kg x 4

103091 COLDWATER SHRIMPS IQF COOKED HEAD ON SHELL ON (CHOSO)Sea Frozen

50/70, 70/90, 90/120 in kgs

1kg x 5 5kg x 1

Scientific name: Pandalus borealis or jordani

Common name: Northatlantic shrimp


Season: Coastal areas from April to September. High sea all year

Top countries of supply: Canada, Denmark, Estonia, Faroe Islands, Greenland, Iceland.

Eating qualities: Cold-water shrimp spend their entire lives at the bottom of the North Atlantic Ocean, where the water is very cold. The low temperature means that the shrimp grow very slowly, giving them a unique flavour with a sweet afterrtaste, more intense than warm water shrimp. Typically available whole, peeled and cooked.

Application: Their firm texture and small size make them ideal for a wide variety of menu items, including casseroles, entrees, omelettes, pasta, pizza, quiches, salads and shrimps cocktail.

Fish Fact: Because coldwater shrimp tend to spend less time burrowing in the mud than their warmwater counterparts their veins are clearer than those of warmwater shrimps.The shrimp are caught in the open sea where there is absolutely no pollution. TEXTURE

Firm Moderate Delicate

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Coldwater shrimp

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tFish

Fish forms and species

Production

«Friendship» fish range is produced in China. China does not harvest, instead, countries export raw material to China to be thawed and re-processed into frozen fillets, loins and other product forms. The Chinese processing industry benefits from large and very efficient production units and extremely competitive labor and production cost.

Package

All «Friendship» fish species are packed in 5 kg boxes and IQF (individually quick frozen).

Wholefish Also caled a 'fish in the round" this is a fish sold exactly how it comes out of the water and is typically iced. A dressed wholefish is similar. The main difference between a dressed fish and a wholefish is that the dressed fish will have its entrails removed and the gill may or may not be present.

H&G Headed and gutted, the fish's entrails are removed and usually the fish's gill are removed; for some species, the skin is also removed.

Fillet Cut that can be described as the side flesh of the fish. It is a slice of meat that starts from behind the head down to the tail. The fillet can be with or without pinbones, skin on or skin-off; the main purpose of trying to take out as many bones as possible. Types of fillets: V-cut: pinbone is removed along with the strip of flesh that is below the lateral line and 1/3 of the way back from the head. J-cut: Lile the V-cut the pinbones are removed and the nape section of the fish is also removed. The nape is below the lateral line just before the belly. This part of the fish is a fattier piece and tends to disintergrate when it is cooked.

Loin Loins are usually taken from larger fish such as tuna, swordfish or cod. The loins is the cut from above the lateral line from behind the head of the fish through the backbone to before the caudal pentacle where the body meets the tail. This cut is usually quite uniform in thickness and it typically used for further processing into steaks.

Portion From a fillet, these are usually cut into smaller more individual sections which are normally sized in ounces. A portion can be pinbone-in or pinbone-out. This cus is especially popular in foodservice.

Portion From a fillet, these are usually cut into smaller more individual sections which are normally sized in ounces. A portion can be pinbone-in or pinbone-out. This cus is especially popular in foodservice.

Whole �llet:

V-cut

J-cut

Loin: The prime cut

Steak:

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CodAtlantic cod

Pacific cod

Item number Product name Size Package

105804 ATLANTIC COD LOIN SKINLESS PORTIONS

100/120 120/140 140/160 160/180

5kg x 1

105110 PACIFIC COD LOIN SKINLESS PORTIONS

100/120 120/140 140/160 160/180

5kg x 1

103212 COD LOIN SKIN ON BONE IN 160/180 5kg x 1

108011 COD FILLET SKINLESS BONELESS

100 / 300 5kg x 1

Scientific name: Gadus morhua

Common name: Cod, Codling


Season: All year, quality is best from December to April

Top countries of supply: Iceland, Canada, Norway, USA

Scientific name: Gadus macrocephalus

Common name: Alaska cod, True cod, Grey cod, Grey wolf, Grey fish



Top countries of supply: Canada, Korea, Russia, USA.

Eating qualities: Cod is a mild tasting fish that flakes easily when cooked. Some suggest the Atlantic cod is sweeter tasting than Pacific cod. Pacific cod has a slightly higher moister content, which makes it a little less firm and less sweet. Difference between Atlantic and Pacific cods for the end users are so slight as to be nonexistent.

Both Athlantic and Pacific cod possess transculent white meat which becomes opaque when cooked.

Fish Fact: Cod stocks in the North Atlantic have suffered significantly. In effort to keep cod as a mainstay the worldwide markets, Norwegian fish farmer have gone to develop aquacultured cod. While the evolution of farmed cod is in its infance, it may grow to become as popular as farmed salmon.


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tSaithe


106648 SAITHE LOINS SKINLESS PORTIONS MSC APPROVED

100/120 120/140 140/160 160/180

5kg x 1

103695 SAITHE FILLET SKINLESS PORTIONS MSC APPROVED

220/400450/900

9kg x 3

Scientific name: Pollachius virens

Common name: Coalfish, Coley



Top countries of supply: North Atlantic, mainly the North Sea and the waters off Norway, Iceland and Faroe Islands

Eating qualities: Saith is not as white as cod and has a slightly greyish appearance. When the skin is removed from a fillet, a wide band of brownish-red flesh is exposed, giving that side of the fillet a discoloured and sometimes bloody appearance.

Applications: Saithe fillets, because of their greyish colour, are used mostly in products where the appearance can be masked or disguised, for example in fish cakes, or are sold coated in batter or breadcrumbs. Saithe can also be used in a number of fish products where the basic requirement is the flesh of any white fish species, for example in fish sausages, fish pies, and fish chips.

Fish Fact: Product has only 2/3 of cod price and obviously underestimated. It could and should be used much more widely than it is.


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Halibut


107641 GREENLAND HALIBUT PORTIONS SKINLESS, BONELESS 100-140 g 10 x 1 kg

102923 HALIBUT FILLETS, SKINLESS, BONELESS 100-400 g 10 kg x 1

104521 GREENLAND HALIBUT FILET, SKINLESS, BONELESS 400-900 g 5 kg x 1

106731 HALIBUT FILLETS, SKINLESS, BONELESS 200-400 g 5 kg x 1

Scientific name: Hippoglossus stenolepsis

Common name: Pacific Halibut

Fishing method: Sea catch on hook

Season: Mid February till mid November

Top countries of supply: USA, Canada, Russia, Japan

Eating qualities: The flesh of halibut is creamy white with a mildly sweet flavor. Many consumers prefer halibut to other fish, since it is low in fat and high in many valuable nutrients, including omega-3 acids.

Applications: Halibut are often broiled, deep-fried or grilled. Smoking is more difficult with halibut meat than it is with salmon, due to its ultra-low fat content. The meat has a clean taste and requires little seasoning. Halibut is noted for its dense and firm texture

Fish Fact: The name of the fish originates from the Middle English hali, for “holy,” since the fish was often eaten on holy and fast days. Butte meant flatfish, so halibut could be considered the “holy flatfish.”


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tHaddock


103737 HADDOCK FILLETS SKIN-ON, PBI i OR SKINLESS, BONELESS

8/16 - 10/12 OZ 5kg x 1

Scientific name: Melanogrammus aeglefinus

Common name: Haddock

Fishing method: Wildcatch by trawl

Season: All year with peak supplies in May and June till early fall

Top countries of supply: USA, Canada, Icelan, Norway

Eating qualities: Haddock has a mild, sweet flavor. It is lean and slightly firm with a delicate flake. Some flesh can be slightly darker in color. Can be distinguished from cod with the skin removed by the generally smaller fillets and the finer flakes.

Applications: Frozen blocks are used as an ingredient of breaded and battered portions and entrees.

Fish Fact: Haddock has a black mark above the lateral fin that sets it apart from other members of the cod family called the «devil's thumbprint» or «St.Peter's mark». In ancient folk lore, St.Peter and the devil were fishing together and the devil caught a haddock, but St.Peter freed the fish. As it swam away, the devil futilely tried to grab it. The black mark represent the devil's fingerprint, and the dark lateral line is the scratch marks from his nail as it slipped out of his grasp.


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Chum Salmon (Pacific)


107895 CHUM SALMON (PACIFIC) PORTIONS SKINLESS BONELESS DEFATTED, COLOR 13+

120/140140/160

5kg x 1

Scientific name: Oncorhynchus keta

Common name: Chum or Keta

Fishing method: Sea Caught by drift gillnet

Season: June to September

Top countries of supply: USA, Canada, Russia, Japan

Eating qualities: Nutritionally, chum salmon are naturally high in omega-3 fatty acids, protein, and selenium. They are also low in sodium. They have the lowest oil content of all salmon varieties, making them ideal for people who prefer a lighter-tasting fish.

Applications: The mild flavor and firm texture makes it an easy option for casseroles and other dishes involving moisture. With a long freezer life and a less «fishy» taste, Chums are a less expensive choice for salmon connoisseurs..

Fish Fact: The nickname «dogfish» was originally given to the Chum salmon by a legendary indian spirit named Honne, who called them Klahwhy, the Chief of Salmon, meaning «dog salmon».


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tAlaska Pollock


107491 ALASKA POLLOCK FILLETS SKINLESS BONELESS

110/170170/220

5kg x 1

103114 ALLASKA POLLACK PORTIONS, BEER BATTERS,PRE-FRIED 40% COATING

50 / 110 2,26 kg x 2

Scientific name: Theragra chalcogramma

Common name: Walleye Pollock


Season: Main season December to April, secondary season July to September

Top countries of supply: Northern Pacific: Canada, USA, Russia, Japan

Eating qualities: The meat is white, soft, bland, small flakes. When cooked, the flesh of the fish is snow-white. It is leand and tender with excellent flaking quality.

Applications: Alaska pollock is used for a large number of frozen fish products and mass products, such as fish sandwiches. One of the most cheap white fishes and is used for surimi production.

Fish Fact: More Alaska Pollock is caught each year than all other species of Alaskan seafood combined.


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106263 YELLOW FIN SOLE FILETS, SKINLESS, BONELESS, IQF

80/140 5 kg

106729 YELLOW FIN SOLE FILETS, SKINLESS, BONELESS, IQF 60/80 5 kg

Yellow Fin SoleScientific name: Pleuronectes asper

Common name: Flounder or Sole

Fishing method: Wildcatch by trawl

Season: All year

Top countries of supply: Northern Pacific: Canada, USA

Eating qualities: Flatfish fillets are invariably boneless. Bonelessness and bland taste account for much of the fish's popularity. Fillets are fairly uniform in size, white and almost odorless.

Applications: Fillets are small (3-16 ounces)and delicate, partly because they are thin. Very low in fat, it should be cooked with great delicacy.

Fish Fact: The fish rarely appears on menus under its own name but is identified only as sole or flounder.


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tCephalopods

Item number Product name Size Package Origin Latin name

108844 SQUID WHOLE CLEANED U5, U10, U20 10 x 1 kg China Loligo chinensis

108875 SQUID RINGS BLANCHED ∅ 3-6 cm, 4-7 cm

10 x 1 kg India Loligo vulgaris

103649 BUTTERFRIED CALAMARI RINGS 16 x 0,5 kg Spain (DK) Illex argentinus, Todadores

107478 108526

OCTOPUS, WHOLE CLEANED IN FLOWER 500/1000, 1000/2000, 2000/3000,

3000+

1 x 15 kg Indonesia, Philippines

Octopus vulgaris

106636 108195

CUTTLEFISH, WHOLE RAW CLEANED IQF U1, 1/2, 2/4, 5/7, 8/12

1 x 10 kg Indonesia, India Sepia pharaonis

In the CEPHALOPODS group the three major types that are purchased and consumed are:

Pulpo/Octopus, Sepia/Cuttlefish & Calamari/Squid.

The value for cephalopods lies not only in the versatile applications but also in the low cost of the product. Cleaned squid, octopus and cuttlefish are all 100% usable and cost a reasonable amount compared to other proteins. This is one category where the three mantras of value, versatility and variety all apply.

Application: Many people do not understand the difference between these three and tend to lump them all together. However each type is a distinct animal. Cooking methods can be quite similar but there are distinctive characteristics to each.

Pulpo or Octopus:

Sold as large cleaned (each individual octopus weighs one to several pounds) or baby cleaned (several octopi per one pound). These are typically boiled for salad or stewed in tomato sauce and transcend several cuisines: South American, Mediterranean and Asian etc. The cooked meat is chewy but flavorful. The tentacles are quite long and are cut into pieces while the head meat is sliced.

Sepia or Cuttlefish: This cephalopod is not as well known in the USA as its cousins the squid or octopus. However, in Europe and Asia, this is the prized cephalopod for flavor and consistency. The animal is a cross between both the squid and octopus in appearance. The thick meat cooks up snow white and is tender with a subtle flavor. It is delicious when grilled or stewed but is just as tasty fried or boiled. The tentacles are shorter and the body (or tube) is where the thick slices come from. Once again the forms sold in the marketplace are either: large cleaned, large uncleaned or baby cleaned.

Calamari or Squid: Most everyone knows this cephalopod. The tube and tentacles are fried or the tube is stuffed. Product is sized by tube length and there are many tubes or tubes & tentacles per pound. Squid is a versatile product that is not strongly flavored, but considered by many to possess a kind of sweetness. The meat is tender and succulent. Frozen tubes should be ivory-white throughout and have no distinct odore. Squid is processed into tubes, rings and strips. Steaks, circular pieces cut from the mantles of large squid and usually tenerlezed.

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MusselsBlue Mussel

Item number Product name Size Package Origin Package shot

103122 MUSSELS MEAT FROZEN IQF

200/300 300/500

10 X 1 KG Chile

Scientific name: Mytilus chilensis

Common name: Blue Mussel

Fishing method: Aquaculture, dredge

Season: From December to June

Top countries of supply: Chile, China, Ireland, Panama, Canada, USA

Eating qualities: Sweet, plump and tender with a somewhat firmer bite than a clam. Color varies and is not significant.

Applications: Mussels can be smoked, boiled, steamed, roasted, barbecued or fried in butter. In Italy, mussels are often mixed with other sea food, or eaten with pasta and pizza. In Spain, they are consumed mostly steam cooked, sometimes boiling white wine, onion and herbs, and served with the remaining water and some lemon.

Fish Fact: Mussels are inexpensive and readily available. Production could be expanded enormously to meet any increased demand.


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Green Mussel


103217 NEW ZEALAND HALFSHELF MUSSELS IQF

30/45 in kg 12 X 1 kg New Zealand

Scientific name: Perna canaliculus

Common name: Greenshell Mussel


Season: All year

Top countries of supply: New Zealand

Eating qualities: The plump tender meat is creamy white when the mussel is male and apricot to orange when the mussel is female. Flavor is not distinguised by color, and the flavor of both is superb.

Applications: The sweet and delicate flavor of the green mussel compliments many cuisines styles. Tender and juicy when properly prepared, green mussels have a distinctive flavor that lies somewhere between clams and oysters.

In Belgium, the Netherlands, and France, mussels are consumed with french fries ( «moules frites») or bread. In Belgium, mussels are often served with fresh herbs and flavorful vegetables in a stock of butter and white wine.

Fish Fact: Green mussel meat looks similar to blue mussel meat but, because the mussels are generally larger, it tends to taste more succulent. TEXTURE


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Sea Scallop


106111 US SCALLOPS IQF

10/20 in lbs 10 X 1 kg USA

Scientific name: Placopecten magellanicus

Common name: Sea Scallop


Season: All year

Top countries of supply: USA, Canada

Eating qualities: The meat of a sea scallop is nearly translucent, with a creamy look. It is shaped like a small patty. Sometimes pink and brown spots accent the meat. Cooked meat becomes opaque. The meat is sweet, ranging from mild to salty. It is plamp and possesses a near-firm texture.

Applications: Scallops are delicate and require very litte cooking. Overcooking is a common offense that detracts from the taste and texture. In Western cuisine, scallops are commonly sautéed in butter, or else breaded and deep fried.

Fish Fact: The name «scallop» is derived from the Old French escalope, which means «shell».


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Peruvian Scallop

Item number Product name Size Package Origin

SCALLOPS, ROE OFF/ON IQF

20/30, 30/40, 40/60, 60/80, 80/100 in lbs

10 X 1 kg Peru

Scientific name: Argopecten purpuratus

Common name: Peruvian Scallop

Fishing method: Of the coast of Peru, farmed and wild

Season: All year

Top countries of supply: Peru

Eating qualities: Peruvian are widely considered the best flavored and nicest to eat. Farm-raised with a sweet, delicate taste that is only matched by the majestic multi-colored shell that Mother Nature allowed it to be grown in.

Applications: Our scallops can be used for any chef's application, as an appetizer or entree, and raw bars of all types. A wonderful addition to any seafood soup, chowder or bouillabaisse.

NOTE: Our IQF Scallops are the most pristine and sweet tasting scallops in the world. Grown on a scallop farm in Peru, in the cleanest waters of the Pacific Ocean, they are produced year round without chemicals or additives, free of contamination and pollution. They are packed in a processing facility that meets all U.S. and European HACCP standards. They are harvested, produced and frozen in less than 3 hours IQF. TEXTURE


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Item number Product name Package Origin

108083 FRUTTI DI MARE 10 X 1 kg Thailand

35% Cooked musselmeat (pema spp.)

10% Blanched Squid tentacles (Loligo spp.)

25% Blanched Squid rings (Loligo spp.)

20% Blanched Squid stripes (Loligo spp.)

10% Cooked Pink Shrimps (Metapenaeus spp.)

Seafood Mix

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Item number Product name Size Package Origin of

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107162 ATLANTIC SALMON BELLY SLICED SUSHI TOPPING Note: RAW(ON TRAY)

10g, 12g20 x 50

(Pieces/Tray/Carton)

8 kg x 1 Thailand

new GRILLED ATLANTIC SALMON BELLY SLICED SUSHI TOPPING (ON TRAY)

10g, 12g20 x 50


8 kg x 1 Thailand

new ATLANTIC TROUT BELLY SLICED SUSHI TOPPING Note: RAW(ON TRAY)

6g, 8g, 10 g, 12 g, 14g20 x 50


8 kg x 1 Thailand

new GRILLED ATLANTIC TROUT SLICED SUSHI TOPPING (ON TRAY)

10g, 12g20 x 50


8 kg x 1 Thailand

new COOKED SHRIMPS BELLY CUT SUSHI EBI (ON TRAY)

5L, 4L,3L, 2L,7L, 6L20 x 30


8 kg x 1 Thailand

new SLIT SQUID SLICED SUSHI TOPPING Note: Blanched (ON TRAY)

7 g, 8 g, 10g, 12 g, 15 g20 x 40


8 kg x 1 Thailand

new GRILLED JAPANESE SQUID SLICED SUSHI TOPPING Note: Blanched (ON TRAY)

7 g, 8 g, 10g, 12 g, 15 g20 x 40


8 kg x 1 Thailand

new OCTOPUS SLICED SUSHI TOPPING Note: Boiled (ON TRAY)

7 g, 8 g, 12 g, 15 g20 x 50


8 kg x 1 Thailand

new CUTTLEFISH SLICED SUSHI TOPPING Note: Blanched (ON TRAY)

7 g, 8 g, 12 g, 15 g20 x 50


8 kg x 1 Thailand

Sushi Topping

Package shot:Packed 30 packs of 20 pieces

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Item number Product name Weight / size Package Cooking

instructions

new WHITE SHRIMP 25/25PRE-FRIED TEMPURA IQF

Final Weight / piece 33 - 37 gr/pcsH/O = 29 - 30 pcs/kgPDTO = 21 - 22 pcs/lbFG = 12 - 12 pcs/lb

10 pcs / plastic tray

To Oven bake : Remove all packaging. Place in an Oven dish then preheated the oven at 200oC/400oF, for approx 10-12 min or until throughly cooked.

new POPCORN ORIGINAL SHRIMP

Final Weight / piece 7 - 8 gH/O size = 144 - 145 pcs/kgPND size = 108 - 109 pcs/lbFG size = 56 - 57 pcs/lb

1 kg / poly bag

To Oven bake : Remove all packaging. Place in an Oven dish then preheated the oven at 200oC/400oF, for approx 8-10 min or until throughly cooked.

new POPCORN SHRIMP HOT AND SPICY

Final Weight / piece 15 gH/O size = 76 - 78 pcs/kgPND size = 58 - 59 pcs/lbFG size = 30 - 31 pcs/lb

1 kg / poly bag

Deep fry : Preheat the deep fat fryer to 175oC/350oF ,add the prawns and deep fry for approx. 2:0 - 2:10 minTo Oven bake : Remove all packaging. Place in an Oven dish then preheated the oven at 200oC/400oF, for approx 10-12 min or until throughly cooked.

new SKEWER SHRIIMP WITH GARLIC BUTTER AND PINEAPPLE

Final Weight / skewer 45 - 50 gH/O size = 70 - 72 pcs/kgPND size = 53 - 54 pcs/lbFG size = 53 - 54 pcs/lb

10 skewer/poly bag

To Grill : Remove all packaging. Place on a Griller for approx.12-14 min or untill throughly cooked.

new NOODLE WRAPPED SHRIMP

new TORPEDO SHRIMPS

new SHRIMP SATAY

Mixed seafood

Food solutions Thailand

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Item number Product name Products description Package

new SPRING ROLLS

new DIMSUM

new GYOZA

new SHRIMP CAKE

new CRAB CAKE

new WON TON SOUP

Ready to eat

Food solutions Thailand

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Item number Product name Size Package Product

description

new SAITHE GRATIN "SKAGEN" 160 gr x 40 pcs 6,4 kg

new SAITHE GRATIN "BORDELAISE" 160 gr x 40 pcs 6,4 kg

new POCHED SAITHE FILLET 150 gr x 48 pcs 7,2 kg

Fish fillets: Gratin & Poached

Application:Seafood gratin and poached fish are saithe portions with a sauce topping suitable for lunch and dinner dishes

Food solutions Denmark

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Health benefits of eating seafood

Health benefits associated with seafood consumption and levels of supporting evidence

Frozen vs fresh seafood

Importance of seafood in the diet has extended from its image as a cornerstone of a healthy diet, to more specialised roles in disease prevention. Research over the past few decades has shown that the nutrients and minerals in seafood can make improvements in brain development and reproduction and has highlighted the role for seafood in the functionality of the human body.

Seafood is healthy, with high content af:

• Vitamin D

• Iodine

• Selen

• Fish oiles – N-3 and Omega 3 fatty acids It has been observed that the consumption of two or more serves of seafood per week is associated with a lower prevalence of heart disease.

With regards to nutrition frozen seafood is just as good as fresh seafood

• Vitamins and minerals remain intact also when seafood is frozen

• Frozen seafood is often frozen shortly after catch or harvest, and because of this, it is often more ”fresh” than fresh seafood.

Disease or health condition Strong evidence of significant health benefit

Promising preliminary results

Possible health benefits (require more

substantiations)

Coronary heart disease

High blood pressure

Irregular heart beat (arrhythmia)

Diabetes

Cancer

Bowel cancer

Laryngeal cancer

Pancreatic cancer

Asthma

Rheumatoid arthritis

Crohn’s disease

Central nervous system

Neural development

Memory

Depression

SEAFOOD - TradeKeyimg.tradekey.com/images/uploadedimages/brochures/1/8/...«Friendship» seafood...

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