Seafood Product Awareness Aug2010
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Transcript of Seafood Product Awareness Aug2010
18531 South Broadwick Street, Rancho Dominguez, CA 90220
1‐800‐969‐8862www.santamonicaseafood.com
SEAFOOD AWARENESS
SUSTAINABILITY COLOR CHARTBLUE Santa Monica Approved
GREEN Best Choices
YELLOW Good Alternatives
RED Avoid
GREY Undetermined
Baccala
ORIGIN: Canada
WILD/FARMED: Wild
METHOD OF CATCH: Dragged
FORM/SIZE SPEC. 50 lb case 2-4 lb sides
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSBaccala is Italian for dried cod, know in English as Clipfish. Most dishes require the fish to be soaked numerous times to remove excess salt.
PRODUCT SOLD ASBAC100 2-4 lb Fillet, cs50
1-800-969-8862www.santamonicaseafood.com
Barramundi
ORIGIN: Farmed –Indonesia, Wild – Aust.
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 1-1.5 lb filelts
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES Special order Wild
SUSTAINABLE
CHARACTERISTICS
The word barramundice was first used by the aborigines of Queensland for river fish with large scales. The pinky-white flesh has a light to firm texture medium oil content and a mild , sweet flavor. When cooked flesh is white with large flakes. Wild Barramundi has often been compared to Chilean seabass due to the oil content and buttery taste of the fillets. Skin is good served crispy, holds up to most cooking methods, including sashimi. Alternatives could include other basses or perch.
PRODUCT SOLD AS
BAR123 Fillets skin on
1-800-969-8862www.santamonicaseafood.com
Bass, Baquetta
ORIGIN: Sea of Cortez Mexico
WILD/FARMED: Wild
METHOD OF CATCH: Long line
FORM/SIZE SPEC. Gutted, Fillet / 8-25 lb
SEASON: Year round, weather permitting
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICSBaquetta bass is available year round and can run tight early October when boats are fishing for spiny lobsters. Early Spring can also run tight when boats are fishing for mahi. Baquetta has a mild, sweeter but distinct flavor. The raw meat is white and lean. Cooked the white meat has a very firm texture and heavy flake and remains moist. Baquetta is very versatile and forgiving if over cooked. Good alternatives are bluenose, white sea bass , NZ grouper or barramundi.
PRODUCT SOLD ASBAS110 Whole 8 lb up
BAS113 Fillet skin off 2.5-5 lb
BAS113A Fillet Skin on 2.5-5 lb
1-800-969-8862www.santamonicaseafood.com
Bass, Black
ORIGIN: Atlantic Coast
WILD/FARMED: Wild
METHOD OF CATCH: Hook and line
FORM/SIZE SPEC. Whole 1-2 lbs, fillet
SEASON: Peak Season May-September
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICSA highly prized fish found along the Atlantic coast of the United States. The black bass has an unusual life cycle; most individuals are hermaphroditic, reproducing both as female and a male at some time in their lives. Once in great abundance the fishery is now being controlled through a coast-wide management plan using a quota system. Fillets are iridescent white and cook up snow white. The meat is tender yet firm and mild flavored. One of the best small fish to grill, bake or broil. Often used in Asian cooking. Alternatives to black bass could be loup de mer , farm striped bass or pink snappers.
PRODUCT SOLD ASBAS190 Whole 1-2 lbs
BAS192 Fillet skin, 7-10 oz
BAS193 Fillet skin off, 6-9 oz1-800-969-8862www.santamonicaseafood.com
Bass, Bluenose
ORIGIN: New Zealand
WILD/FARMED: Wild
METHOD OF CATCH: Long Line
FORM/SIZE SPEC. Head off, gutted, bx5 3-5 fillets bx 5-8 fillets
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SUSTAINABLE
CHARACTERISTICSAvailable year round. Bluenose has a succulent, moist flavor, similar to grouper. Its flavor is more pronounced than other sea bass and can have a hint of sweetness. The meat is lean. Fillets are shiny white in the raw state and turns opaque when cooked. Compare to barramundi, local bass, baquetta.
PRODUCT SOLD ASBLU110 Head off , gutted 3 lb up
BLU112 Fillet skin off 1.5-2 lb
BLU118 Fillet skin on 1.5-2 lb
BLU114 Fillet skin off PBO1-800-969-8862www.santamonicaseafood.com
Bass, Chilean
ORIGIN: Chile
WILD/FARMED: Wild
METHOD OF CATCH:
FORM/SIZE SPEC. H&G 30-40 lb up, bx5 1 fillets bx 1/2 fillets
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSPatagonian Toothfish or more commonly known as Chilean Sea Bass a large, vaguely cod-shaped fish found in cold, deep waters of the Southern Hemisphere. The reasons for its popularity are clear, the fish is rich, moist due to its high fat content, with a buttery flavor that just melts in your mouth. The fillets are shiny and white and cook up white and flaky with a firm texture. The high fat content makes it very hard to over cook. Alternatives would be Black Cod or Escolar .
PRODUCT SOLD ASBAS122 H&G 30-40 lbs
BAS123 Fillet skin off
BAS123P Fillet skin off PBO
BAS123S Fillet skin on1-800-969-8862www.santamonicaseafood.com
Bass, Local
ORIGIN: Mexico, South America, California
WILD/FARMED: Wild
METHOD OF CATCH: Long Line
FORM/SIZE SPEC. Whole 8 lb up, bx5 1-2 fillets bx 2-4 fillets
SEASON: Year round / CA May-Sept
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSWhite Sea Bass is mild and slightly sweet. It has a firm texture, flaky and moist. Season is year round but more affordable in the summer months when caught off the coast of CA. Other times of the year product comes from Mexico or South America. Summer season brings more economical pricing. A good suggestion for summer menus and specials. Alternatives would be bluenose, barramundi or baquetta.
PRODUCT SOLD ASBAS165 Whole 8 lb up
BAS167 Fillet skin off
BAS167S Fillet skin on
1-800-969-8862www.santamonicaseafood.com
Bass, Striped, Farm Raised
ORIGIN: S. Carolina, Colorado, Texas
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Whole, fillet, pocket cut, butterfly
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSFarm striped bass is a cross of the anadromous wild striper and the white bass. Wild striped bass stocks nearly collapsed resulting in the birth of this species. The farm (hybrid) striped bass offers a greater yield than its wild parents. It is a mild fish with a delicate, slightly sweet flavor . Raw meat is translucent white with a pinkish cast, it turns opaque white when cooked. Moderately firm but flaky and the oil content keeps it moist during cooking. The unique broken-line pattern of dark stripes along either side distinguishes the farm from wild striped bass.Alternative suggestions: pink snappers, loup de mer or wild striped bass.
PRODUCT SOLD ASBAS174, BAS102, BAS107 Whole 1.5-2, 2-2.5, 2.5-3 lb
BAS176P, BAS102P, BAS108P Skin On 4.8-6.4, 7-7.4,9.4-11.2, oz
BAS178P, BAS104P, BAS109P Skin Off 4.2-5.8, 5.9-7.4, 7.4-8.8 oz
BAS174B, BAS174F, BAS174C Butterfly, SMS cut, pocket cut1-800-969-8862www.santamonicaseafood.com
Bass, Striped, Wild
ORIGIN: Virginia
WILD/FARMED: Wild
METHOD OF CATCH: Long Line
FORM/SIZE SPEC. Whole, fillet skin on, skin off
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSWild striped bass is a managed fishery . Coastal states from Massachusetts to North Carolina -- with the exception of Connecticut, New Jersey and Pennsylvania, which prohibit commercial fishing for stripers -- are allocated quotas for the number of bass that can be harvested. Wild strippers are larger than their farmed counterparts you can taste its story in its succulent flesh: it takes on the sweetness of the fresh river waters, salinity from the ocean and meatiness from muscling its way down the Eastern coastline. The fillets are firm but velvety and flakes in large slabs. Alternatives could be baquetta bass, farm striped bass, or grouper.
PRODUCT SOLD ASBAS184 Whole 8 lb up
BAS186 Fillet skin on
BAS185 Fillet skin off1-800-969-8862www.santamonicaseafood.com
Bass, Suzuki (Mulloway)
ORIGIN: Australia
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. H&G, fillet skin on, skin off
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSSuzuki has a rich, sweet clean flavor with a firm, flaky texture. It is highly prized by Japanese Sashimi chefs. Fat content is 17-20 % during the summer and 15-18% during the winter. Feed is comprised of all natural, biodynamic ingredients, is GMO free and has no land animal products. Alternatives could be hirmasa, hamachi, kanpachi, or other bass types.
PRODUCT SOLD ASSUZ101 H&G 4-6 lb
SUZ103 Fillet skin on
SUZ104 Fillet skin off
1-800-969-8862www.santamonicaseafood.com
Catfish Fillet
ORIGIN: Mississippi
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Fillet skin off 7/9 oz 10 lb bag
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSThe channel cat fish is possibly the fastest growing catfish species in the world. Because it is a grain-fed, farmed fish, catfish has a consistently sweet, mild flavor. The moist, dense meat is firm and has less flake than the typical whitefish. Fresh catfish meat is white to off-white, sometimes pinkish with noticeable translucency and iridescence. Cooked meat is opaque and white. Don’t expect catfish to have the oceany scent of marine fish; uncooked catfish smells almost like raw chicken. With a fairly mild flavor and unusual texture, catfish is as versatile as chicken. Alternatives to catfish could be bass, rockfish or tilapia.
PRODUCT SOLD ASCAT105 Fillet skin off 7/9 oz
1-800-969-8862www.santamonicaseafood.com
Caviar
ORIGIN:
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 1 oz jars
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICS
PRODUCT SOLD ASCAV155 1 oz
CAV154 1 oz
CAV101 1 oz
1-800-969-8862www.santamonicaseafood.com
Caviar, White Sturgeon
ORIGIN: U.S.A.
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Petrovich 1 oz,
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSA farm raised white sturgeon (Asispenser Transmontanous). This sturgeon is endemic to the West coast of Northern California. Roe is very similar to the Russian Osetra, color varies from light gold to dark grey. It has a nutty flavor.
PRODUCT SOLD ASCAV101 1oz
1-800-969-8862www.santamonicaseafood.com
Caviar, Osetra
ORIGIN: Siberian
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Petrovich 1 oz,
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSThis famous sturgeon (Acipenser Gueldenstedti) is from the Caspian Sea, now farmed in several countries. The roe is large and has an exquisite taste of the most desired imported caviar roe.
PRODUCT SOLD ASCAV173 1oz
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Caviar, Osetra
ORIGIN: Russia
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Petrovich 1 oz,
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSThe general Russian name for Sturgeon, and in particular for the mid-size variety native to the Caspian region. Osetra caviar is medium in size, golden to nearly black in color and full of flavor. Generally speaking, it offers the highest quality for the price.
PRODUCT SOLD ASCAV154 1oz
1-800-969-8862www.santamonicaseafood.com
Caviar, Ossetra, Black River
ORIGIN: Uruguay
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Large grain Malossol, 100 grams
SEASON: Year round
INVENTORY/SPECIAL ORDER Special Order
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES 2-3 day lead time
SUSTAINABLE
CHARACTERISTICSThe first and only sturgeon farm in the southern hemisphere. Black river ossetra Malossol caviar is among the finest caviar in the world. It is produced from farm raised Siberian sturgeon, originally imported from Russia in 1995. The fish are fed an all-natural, organic feed. The malossol, or “little salt” method is used to enhance the suberb flavor. The caviar is large grain and has a fresh, clean, nutty taste and creamy texture. The color ranges from light brown to jet black.
PRODUCT SOLD ASCAV182 100 grams
1-800-969-8862www.santamonicaseafood.com
Caviar, Paddlefish
ORIGIN: Mississippi River
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Siberian 1 oz
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSAmerican caviar or Paddlefish are cousins to sturgeons and yield a roe ranging in color from pale through dark steel-grey and golden brown. It is similar to Russian Sevruga in egg size and taste. It starts off with a mild flavor ending with a smooth, silky, rich finish. Paddlefish caviar is fished with the greatest of care in the cold northern waters of the Missouri and Yellowstone rivers. Because of the quick period in which this American sturgeon matures, it is a great alternative for environmentally concerned consumers to enjoy a truly great caviar.
PRODUCT SOLD ASCAV155 1oz
CAV156 4 oz1-800-969-8862www.santamonicaseafood.com
CharrORIGIN: Iceland
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Whole 2-6 lb, fillets skin on, skin off
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSA member of the trout and salmon family, physically resembles the salmon. Char is also anadromous like salmon, but instead of dying they can live for 25 years. The Inuit of Canada have enjoyed char for hundreds of years; they freeze the fish and eat like popsicles. Char has a distinctive flavor, somewhere between salmon and trout, milder than salmon and lighter in color. Fillets range from deep red to pale pink. A high fat content keeps it moist. The skin becomes thick and leathery after cooking, so it’s best to remove it before serving. The high oil content makes it a good fish for smoking. Offer salmon or trout as alternatives if char is not available.
PRODUCT SOLD ASCHA115 Whole 3-5 lbs
CHA116 Fillet, skin off PBO
CHA117 Fillet, skin on PBO1-800-969-8862www.santamonicaseafood.com
Clams
ORIGIN: Florida, New Zealand, NY, WA, CA, Mexico
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 5 lb bag
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICS
PRODUCT SOLD ASCLA110 6/7 ct Little Neck CLA165 12 ct Little Neck
CLA131 18 ct NZ Cockle CLA140 18-24 ct Manila
CLA157 20-25 ct Pasta Neck
1-800-969-8862www.santamonicaseafood.com
Clams, CocklesORIGIN: New Zealand
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 18 ct per lb/5 lb bag
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSNew Zealand cockles are member of the Veneridae family. Native to New Zealand, small ones come from the North Islands and the larger ones from the South Islands (commonly refered to as Westhaven) They are harvested by hand. While it is not done in New Zealand, they benefit from an opportunity to purge themselves of sand before being eaten. Set them in clear water for this purpose. They have plump, round shells with fine ridges that run in two directions. The shells are usually purple on the inside. The meat has a delicate cream flesh with a low oil content. The meat is small in proportion to the shell weight. Cockle are at their best quality between March and November. Cockles make a good summer replacement for our manila clams, which tend to get very weak in the warmer months.
PRODUCT SOLD ASCLA131 Lb/5 lb bag
1-800-969-8862www.santamonicaseafood.com
Clams, Littleneck
ORIGIN: Florida,NY
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 6-7 ct per lb/5 lb bag
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSHard-shell clams, native to North America. Often used for steamed clams or clams on the half shell. Hard-shell clams are at their peak quality September – June. The meat is creamy in color and has a sweet flavor. Clams are sold live and prefer colder temperatures. Clam shelf life is more temper mental in summer months due to warmer temperatures. Suggest frozen clams or cockles.
PRODUCT SOLD ASCLA110 Lb/5 lb bag
1-800-969-8862www.santamonicaseafood.com
Clams, Littleneck
ORIGIN: Florida, NY
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 12 ct per lb/5 lb bag
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSHard-shell clams, native to North America. Often used for steamed clams or clams on the half shell. Hard-shell clams are at their peak quality September – June. The meat is creamy in color and has a sweet flavor. 12 ct Littleneck clams have a slightly better meat to shell ratio than their larger counterparts. Clams are sold live. Suggest frozen clams or cockles when littleneck clams become weak in the summermonths.
PRODUCT SOLD ASCLA165 Lb/5 lb bag
1-800-969-8862www.santamonicaseafood.com
Clams, Manila
ORIGIN: WA, Canada, CA, Mexico
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 18-24 ct per lb/5 lb bag
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSIntroduced to the US from Japan in the early 1099’s. Most manila clams are farmed on cultured beds in WA state and BC. Appeared first on the west coast by accident traveling over unnoticed in a box of oyster seed. Also known as the Japanese Littleneck. The manila clam is very sweet and tender meat, orange in color. The shell is elliptical with varied coloration. Used often for pasta dishes, softer shells allow for easier opening of clams giving higher yield and better plate coverage. Clams are sold live , prime season is September - June. Suggest frozen clams or cockles when Manila clams become weak in the summer months.
PRODUCT SOLD ASCLA140 Lb/5 lb bag
1-800-969-8862www.santamonicaseafood.com
Clams, Pasta Littleneck
ORIGIN: Florida
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 20-25 ct per lb/5 lb bag
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSPasta Neck clams are a good alternative to manila clams. A better valued clam offering a better meat to shell ratio and more clams per pound. Often used in pasta dishes and cioppinos. Suggest frozen clams or cockles during the summer months when clams are weaker due tohigher temperatures.
PRODUCT SOLD ASCLA157 Lb/5 lb bag
1-800-969-8862www.santamonicaseafood.com
Cod, Black, Sablefish, ButterfishORIGIN: Alaska
WILD/FARMED: Wild
METHOD OF CATCH: Long line, trawl
FORM/SIZE SPEC. Head off, gutted, fillet / 3-4 lb
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh/Frozen – sold as refreshed
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSSablefish, known because of its black almost furry skin is commonly called black cod. It also is known as butterfish for its melt-in-your-mouth oil-rich meat. The high oil content makes it an excellent choice for smoking. The larger fish are highly prized in the Asian market often sold frozen h&G and considered higher quality than small fish due to higher fat contents. The flavor is rich though fairly mild. Texture is soft and velvety. The flesh has large flakes and is an excellent source of omega-3 fatty acids. Fillets can be pin boned using a V cut, yield is considerably lower as PBO Comparable fish would be escolar (firmer meat) or Chilean Seabass.
PRODUCT SOLD ASCOD150 Head off, gutted 3-4 lbs
COD153 Fillet skin off
COD154 Fillet skin on
COD153P Fillet skin off PBO
COD154P Fillet skin on PBO
1-800-969-8862www.santamonicaseafood.com
Cod, Salted
ORIGIN: Canada
WILD/FARMED: Wild
METHOD OF CATCH: Dragged
FORM/SIZE SPEC. Case 12/1 lb boxes
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSSalt cod has been produced for over 500 years. It is cod preserved by salting, drying or both. It forms a traditional ingredient of the cuisine of many countries around the Atlantic. Traditionally it was dried outdoors by the wind and sun, but today it is usually dried indoors with the aid of electric heaters. The drying of food is the world’s oldest know preservation method and dried fish has a storage life of several years. Drying preserves many nutrients and is said to make the codfish tastier.
PRODUCT SOLD ASCOD170 1 lb boxes
1-800-969-8862www.santamonicaseafood.com
Crab Meat, Dungeness
ORIGIN: Oregon
WILD/FARMED: Wild
METHOD OF CATCH: Pots
FORM/SIZE SPEC. 60 % body 40% leg, 5 lb can
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSDungeness crab meat is a 60% blend of body meat and a 40% blend of leg meat. The flavor of Dungeness crab meat is rich, sweet, flavorful and semi-nutty. Some compared the crab’s meat to that of a Maine lobster, but more tender. Leg meat is slightly firmer than body meat. The cooked meat is opaque white. Excellent for crab cakes, salads , cocktails and stuffing. Alternatives to Dungeness could be king crab meat, snow crab meat, or blue crab meat or lobster.
PRODUCT SOLD ASCRA117 5 lb can 30 lb case
1-800-969-8862www.santamonicaseafood.com
Crab Meat, Dungeness
ORIGIN: Oregon
WILD/FARMED: Wild
METHOD OF CATCH: Pots
FORM/SIZE SPEC. 60 % body 40% leg, 1 lb can
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSDungeness crab meat is a 60% blend of body meat and a 40% blend of leg meat. The flavor of Dungeness crab meat is rich, sweet, flavorful and semi-nutty. Some compared the crab’s meat to that of a Maine lobster, but more tender. Leg meat is slightly firmer than body meat. The cooked meat is opaque white. Excellent for crab cakes, salads , cocktails and stuffing. Alternatives to Dungeness could be king crab meat, snow crab meat, or blue crab meat or lobster.
PRODUCT SOLD ASCRA110 1 lb can
1-800-969-8862www.santamonicaseafood.com
Crab Meat, Pasteurized, Nantucket Light
ORIGIN: Indonesia
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SIZE SPEC. Jumbo, 1 lb can 12 lb case
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSHand Picked, the crab is steamed cooked, graded and then sealed for pasteurization. Flavor of the crab meat is sweet with a hint of salinity. Crab meat should be creamy white. Use other brand of pasteurized crab meat as a substitute or suggest a frozen crab meat such as snow or rock as an alternative.
PRODUCT SOLD ASCRA169 1 lb can 12 lb case
1-800-969-8862www.santamonicaseafood.com
Crab Meat, Pasteurized, Pacific Cove
ORIGIN: Thailand
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SIZE SPEC. Claw, 1 lb can 12 lb case
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSPasteurized “Blue Swimming Crab”. Delicious darker meat from the claws and legs layered with large whole pieces of leg meat on the top and the bottom. Flavor of the crab meat is sweet with a hint of salinity. Use other brand of claw meat as a substitution or special crab meat.
PRODUCT SOLD ASCRA104 1 lb can 12 lb case
1-800-969-8862www.santamonicaseafood.com
Crab Meat, Pasteurized, Pacific Cove
ORIGIN: Thailand
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SIZE SPEC. Special, 1 lb can 12 lb case
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSPasteurized “Blue Swimming Crab”. Large and small pieces of firm white body meat. Flavor of the crab meat is sweet with a hint of salinity. Crab meat should be creamy white. Use other brand of special as a substitute or suggest a frozen crab meat such as snow or rock as an alternative.
PRODUCT SOLD ASCRA150 1 lb can 12 lb case
1-800-969-8862www.santamonicaseafood.com
Crab Meat, Pasteurized, Pacific Cove
ORIGIN: Thailand
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SIZE SPEC. Backfin, 1 lb can 12 lb case
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSPasteurized “Blue Swimming Crab”. 80% special meat and 20% premium lump. Flavor of the crab meat is sweet with a hint of salinity. Crab meat should be creamy white. Use other brand of backfin as a substitute or suggest a frozen crab meat as alternative such as snow or rock or dungeness.
PRODUCT SOLD ASCRA133 1 lb can 12 lb case
1-800-969-8862www.santamonicaseafood.com
Crab Meat, Pasteurized, Pacific Cove
ORIGIN: Thailand
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SIZE SPEC. Premium, 1 lb can 12 lb case
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSPasteurized “Blue Swimming Crab”. A combination of broken jumbo lump and large pieces of meat from the rib section of the crab. Flavor of the crab meat is sweet with a hint of salinity. Crab meat should be creamy white. Use other brand of lump as a substitute or suggest a frozen crab meat as alternative such as snow or rock.
PRODUCT SOLD ASCRA103 1 lb can 12 lb case
1-800-969-8862www.santamonicaseafood.com
Crab Meat, Pasteurized, Pacific Cove
ORIGIN: Thailand
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SIZE SPEC. Jumbo, 1 lb can 12 lb case
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSPasteurized “Blue Swimming Crab”. 70/80 pieces per pound of large individual white crab meat from the back swimming muscle. Flavor of the crab meat is sweet with a hint of salinity. Crab meat should be creamy white. Use other brand of Jumbo as a substitute or suggest a frozen crab meat as alternative such as king merus or Dungeness.
PRODUCT SOLD ASCRA105 1 lb can 12 lb case
1-800-969-8862www.santamonicaseafood.com
Crab Meat, Pasteurized, Pacific Cove
ORIGIN: Thailand
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SIZE SPEC. Petite Jumbo, 1 lb can 12 lb case
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSPasteurized “Blue Swimming Crab”. 100/150 pieces per pound of smaller individual white crab meat from the back swimming muscle. Flavor of the crab meat is sweet with a hint of salinity. Crab meat should be creamy white. Use other brand of Jumbo as a substitute or suggest a frozen crab meat as alternative such as king merus or Dungeness.
PRODUCT SOLD ASCRA106 1 lb can 12 lb case
1-800-969-8862www.santamonicaseafood.com
Crab Meat, Pasteurized, Pacific Cove Cooked on Board
ORIGIN: China
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SIZE SPEC. Premium Lump, 1 lb can 12 lb case
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSPacific cove has taken the quality and value of red swimming crabmeat one step further to perfection. A new “Signature Series” takes the crab right from the water and into the steamers as they are being caught on the fishing vessels. This process not only locks in freshness, but also a delicious sweet taste and firm texture which ensures the value of the Red Swimming Crab. Premium lump is 1.5 grams of broken jumbo lump and large pieces of white meat from the rib section of the crab. Suggest other brand of pasteurized or type of crab meat such as snow, rock, dungeness.
PRODUCT SOLD ASCRA143 1 lb can 12 lb case
1-800-969-8862www.santamonicaseafood.com
Crab Meat, Pasteurized, Pacific Cove Cooked on Board
ORIGIN: China
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SIZE SPEC. Super Jumbo, 1 lb can 12 lb case
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSPacific cove has taken the quality and value of red swimming crabmeat one step further to perfection. A new “Signature Series” takes the crab right from the water and into the steamers as they are being caught on the fishing vessels. This process not only locks in freshness, but also a delicious sweet taste and firm texture which ensures the value of the Red Swimming Crab. Super Jumbo is 3.5-5 grams of very large, whole pieces of white meat from the swimmer fin section of the crab. Suggest other brand of pasteurized or type of crab meat such as Dungeness or king merus.
PRODUCT SOLD ASCRA145 1 lb can 12 lb case
1-800-969-8862www.santamonicaseafood.com
Crab Meat, Pasteurized, Pacific Cove Cooked on BoardORIGIN: China
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SIZE SPEC. Colossal, 1 lb can 12 lb case
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSPacific cove has taken the quality and value of red swimming crabmeat one step further to perfection. A new “Signature Series” takes the crab right from the water and into the steamers as they are being caught on the fishing vessels. This process not only locks in freshness, but also a delicious sweet taste and firm texture which ensures the value of the Red Swimming Crab. Colossal is 5 grams of super large individual white meat from the back swimming muscles in extra large crab. Suggest other brand of pasteurized or type of crab meat such as Dungeness or King.
PRODUCT SOLD ASCRA146 1 lb can 12 lb case
1-800-969-8862www.santamonicaseafood.com
Crab Meat, Pasteurized, Phillips
ORIGIN: Phillipines
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SIZE SPEC. Colossal, 1 lb can 12 lb case
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSColossal Lump is prized for their impressive size, bright white color and exquisite sweet taste. Colossal lump consist of the two large muscles connected to the swimming fins of the crab; colossal simply comes from larger crabs than jumbo lump. Colossal lump should never be broken up for a recipe; they are best used in upscale cocktail presentations or in sautés, where the size of the lumps can really shine. Suggest other brand of pasteurized or type of crab meat such as Dungeness or King.
PRODUCT SOLD ASCRA112 1 lb can 12 lb case
1-800-969-8862www.santamonicaseafood.com
Crab Meat, Pasteurized, Phillips
ORIGIN: Phillipines
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SIZE SPEC. Backfin, 1 lb can 12 lb case
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSBackfin is a blend of broken pieces of jumbo lump and special grade crab meat. It is perfect for use in crab cakes, dips, salads, and casseroles. Backfin makes a beautiful presentation when stuffing fish, chicken, vegetables, or seafood. Meat should be white and have a sweet flavor. Suggest other brand of pasteurized crab meat or snow or rock crab meat.
PRODUCT SOLD ASCRA109 1 lb can 12 lb case
1-800-969-8862www.santamonicaseafood.com
Crab Meat, Pasteurized, Phillips
ORIGIN: Phillipines
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SIZE SPEC. Jumbo, 1 lb can 12 lb case
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSColossal and Jumbo Lump are prized for their impressive size, bright white color and exquisite taste. Colossal and jumbo lump consist of the two large muscles connected to the swimming fins of the crab; colossal simply comes from larger crabs than jumbo lump. Colossal and jumbo lump should never be broken up for a recipe; they are best used in upscale cocktail presentations or in sautés, where the size of the lumps can really shine. Suggest other brand of pasteurized or type of crab meat such as Dungeness or King.
PRODUCT SOLD ASCRA122 1 lb can 12 lb case
1-800-969-8862www.santamonicaseafood.com
EscolarORIGIN: Fiji, Hawaii
WILD/FARMED: Wild
METHOD OF CATCH: Gill net
FORM/SIZE SPEC. Head off gutted/ 8 lb up
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh/frozen
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSA by-catch fishery of tuna. More plentiful during the late phases of the moon. If tuna is tight most likely so will escolar. Avoided by some with gastro intestinal issues, should not be an issue when eaten in moderation. Highly prized in the Asian markets and often mistakenly called white tuna. The meat is oil-rich and flavor intensive. Raw flesh is a bright white to light cream color and cooks up snow white. Suitable substitutions could be frozen escolar, black cod or Chilean seabass.
PRODUCT SOLD ASESC101 Head off, gutted 8 lb up
ESC103 Fillet skin off
1-800-969-8862www.santamonicaseafood.com
Halibut, Eastern
ORIGIN: New York, Mass. Maine, Delaware, Virginia
WILD/FARMED: Wild
METHOD OF CATCH: Long Line
FORM/SIZE SPEC. Whole 4 lb up, fillet
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSThe Atlantic halibut is a right-eyed flounder caught on the east coast. It’s fillets are firm and taste is mild. Fillets are lean and can stand most cooking methods with the exception of slow, dry heat which will cause the fish to dry out. Raw fillets should be shiny white and cook up opaque. Alternatives to suggest would be local halibut, Northern halibut.
PRODUCT SOLD ASHAL110 Whole head on
HAL113 Fillet skin off
1-800-969-8862www.santamonicaseafood.com
Halibut, Local
ORIGIN: California, Mexico
WILD/FARMED: Wild
METHOD OF CATCH: Long Line
FORM/SIZE SPEC. Whole, 5 lb up, bx5 2-3 fillets bx 4-6 fillets
SEASON: Year round, winter primary season
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSThe California halibut or California flounder is a large tooth flounder native to the waters of the Pacific coast. This is an unusual fish in that one eye has to migrate around from one side to the other as it grows from an upright fry or baby fish into an adult fish that lies on its side. It’s fillets are firm and taste is mild. Fillets are lean and can stand most cooking methods with the exception of slow, dry heat which will cause the fish to dry out. Used as a fresh alternative to Alaskan halibut in the off season. Alternatives could be thawed Alaskan halibut , Eastern halibut or petrale sole.
PRODUCT SOLD ASHAL120 Halibut, whole head on
HAL123 Fillet skin off
HAL124 Fillet skin on1-800-969-8862www.santamonicaseafood.com
Halibut, NorthernORIGIN: Alaska, CA, WA
WILD/FARMED: Wild
METHOD OF CATCH: Long Line
FORM/SIZE SPEC. Head off, gutted 40, 20/40 10/20 lb
SEASON: November 15 – March 15th
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh (in Season) Refreshed
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSHalibut is the largest of all flatfish and probably the most popular with consumers. Fishermen refer to these fish as “whales” or “barn doors”Market size is usually from 10 – 60 lbs. Fresh season is March 15th-November 15th, in the off season Halibut is sold as thawed out or frozen as fletch. The flesh is very mild, sweet tasting, lean fish with fine grained, dense meat that dries out if overcooked. Uncooked the white flesh should be translucent, when cooked the snow white meat is flaky and tender though still firm. Chalky is a condition that exists with halibut, fish are opaque in color, rather than translucent. Chalky flesh loses water more easily than normal (high "drip loss") Cooked flesh is dry and fibrous. Not harmful to consume less expensive option for fish and chips. Substitutions, local halibut, Eastern halibut, halibut fletch, cod, bass.
PRODUCT SOLD ASHAL132 Head off, gutted 40-10 lb
HAL148 Fillet skin off 11-18 lb
HAL164 Fillet skin on 10-12 lb
HAL138, 141,149, 150, 168 Defrosted H&G, fillet c/c skin on/off
1-800-969-8862www.santamonicaseafood.com
Hamachi
ORIGIN: Japan
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. H&G, fillet skin on, skin off
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSJapanese hamachi, known for it’s creamy, mild, buttery flavor. The loins are firm and have a high fat content . Most commonly used for sushi. Fish can also be grilled, best served seared. Alternatives could be, hiramasa, king fish, ahi or frozen hamachi loins.
PRODUCT SOLD ASHAM101 H&G 10-12 lb
HAM102 Fillet skin on 3-5 lbs
1-800-969-8862www.santamonicaseafood.com
Hamachi, pre-fillet
ORIGIN: Japan
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Fillet skin on
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSPre-filleted and vacuum packed, Japanese hamachi, known for it’s creamy, mild, buttery flavor. The loins are firm and have a high fat content . Most commonly used for sushi. Fish can also be grilled, best served seared. Alternatives could be, hiramasa, king fish, ahi or frozen hamachi loins.
PRODUCT SOLD ASHAM103 Fillet skin on 3-5 lb
1-800-969-8862www.santamonicaseafood.com
Herring, Sour Cream
ORIGIN: Canada
WILD/FARMED: Wild
METHOD OF CATCH: Purse Seine
FORM/SIZE SPEC. Cs 2/10 lb tub
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES 3-4 days advance notice
SUSTAINABLE
CHARACTERISTICSBite size, skin off Canadian herring pieces temporarily placed in a wine vinegar cure and added to a sour cream base along with other preservatives noted on the container. It has a sweet taste (in comparison with the wine snack herring, which has the tart taste of vinegar and wine). There is also a 50 lb. tub or 6/12 oz jars available for special order.
PRODUCT SOLD ASHER150 10 lb tub
*HER152 6/12 oz jars
1-800-969-8862www.santamonicaseafood.com
Herring, Wine Cut
ORIGIN: Canada
WILD/FARMED: Wild
METHOD OF CATCH: Purse Seine
FORM/SIZE SPEC. Cs 2/10 lb tub 5 gallon can
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSBite size, skin off Canadian herring pieces cured in wine vinegar brine with onions. The Throw Pack is loosely packed into 5 lb. containers to allow more space for brine and onions along with other preservatives noted on the container. Tart taste of vinegar and wine.
PRODUCT SOLD ASHER131 10 lb tub
HER177 5 gal can = 40 lbs
1-800-969-8862www.santamonicaseafood.com
Hiramasa
ORIGIN: Australia
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. H&G, fillet skin on, skin off
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSA prized sashimi fish, very similar to hamachi being farm raised in Australia. Hiramasa has a creamy smooth texture with a buttery, silky fresh taste. The fat content is 18-25%. This fish is very versatile, serve as sashimi or bake for a moist firm fillet. Use in recipes calling for swordfish, hamachi, kampachi.
PRODUCT SOLD ASHIR101 H&G 5-6 lb
HIR103 Fillet skin on
HIR104 Fillet skin off
1-800-969-8862www.santamonicaseafood.com
John Dory
ORIGIN: New Zealand
WILD/FARMED: Wild
METHOD OF CATCH: Trawl
FORM/SIZE SPEC. Whole 2-4 lbs, fillet 4.5-14.5 oz
SEASON: Year round, Main season Oct-Mar
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSLegend says that the dark spot on the fish's flank is St. Peter's thumbprint. The prize species has a mild sweet flavor. The texture is medium with a low oil content. The flesh is translucent and cooks up white. Suggested methods of cooking are sautee and poaching. Substitute with turbot, fluke or sole, Season is year round but shortages can occur during the holidays.
PRODUCT SOLD ASJOH110 Whole 1-2 lb
JOH113 Fillet skin on
JOH114 Fillet skin off
1-800-969-8862www.santamonicaseafood.com
LingcodORIGIN: Alaska, BC, Oregon, WA, CA
WILD/FARMED: Wild
METHOD OF CATCH: Long line, trawl
FORM/SIZE SPEC. Head off, gutted, fillet / 1-3 lb
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh/Frozen – sold as refreshed
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSContrary to its name, the Lingcod is not a cod, but rather a member of the greenling family, native only to North Pacific waters off the coast of North America. The lingcod is nicknamed “buckethead” because of its enormous head that looks too big for its body. The meat is lean, a good source of low fat protein. The flavor is sweet and mild . Raw fillets can have a blue or green tint but turn white when cooked. Tender, firm and flakey. Can be baked, deep fried, sauteed, steamed or poached. Cuts of lingcod are fairly dense and take a little longer to cook than most fish. Alternatives to ling cod could be East Coast market cod, Alaskan true cod, pollock or halibut.
PRODUCT SOLD ASCOD111 Head off, gutted 7/up lb
COD113 Fillet skin off
COD120 Fillet skin on
COD119 Fillet skin off PBO1-800-969-8862
www.santamonicaseafood.com
Loup de MerORIGIN: Greece
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Whole, 14/22, 22/28 oz, 28/36 ozFillets, skin on, skin off
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSThe Loup de Mer, or "Wolf of the Sea" (not to be confused with North Atlantic Wolf fish), is a highly prized member of the sea bass family. Also known as Branzino in Italian. It is a fish with a most exquisite sweet flavor. The flesh is pure white with a flaky firm texture. This European Sea Bass is native to the Mediterranean up to the North Sea. Similar in looks to the striped bass, Loup de Mer lacks the black lateral stripes and has a darker blue-gray back. These prized fish are aqua cultured on the Southern Coast of Greece. Alternative could be farm striped bass, black bass or N.Z. snapper.
PRODUCT SOLD ASLOU105, whole 14/22 oz LOU1016C, pocket cut
LOU108, fillet skin on LOU117, G,G & S
LOU109, fillet skin off LOU112, whole 28/36 oz
LOU105F, SMS cut LOU112F, pocket cut
LOU107, G,G &S
LOU106, Whole 22/28 oz
LOU113, fillet skin on
LOU116 ,fillet skin off
1-800-969-8862www.santamonicaseafood.com
Lox
ORIGIN: Canada
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Cs 2/ 3 lb trays
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSAtlantic salmon that is cured in salt brine and cold smoked. Also called Nova smoked salmon. It is packed in corn or walnut oil along with other preservatives not ed on package. It is bacon sliced or a hand sliced similar to the ones used in delis. The meat is sliced across the width of the fillet at an angle perpendicular to the skin. The shape and size resembles bacon. The slices are rectangular in shape and measure 2" by 5" in length. The term lox derives from Lachs in German and laks in Yiddish meaning salmon.
PRODUCT SOLD ASLOX110 3 lb trays
1-800-969-8862www.santamonicaseafood.com
Mahi Mahi
ORIGIN: Mexico, Fiji, Costa Rica, Ecuador, Guatemala
WILD/FARMED: Wild
METHOD OF CATCH: Hook and Line
FORM/SIZE SPEC. Head off, gutted, fillet
SEASON: Year round, Oct-Apr more plentiful
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSMahi mahi is the Hawaiian name for dolphin fish., although not related tothe mammal. They are one of the most beautiful fish in the ocean because of its rich, iridescent colors. Mahi has a sweet, mildly pronounced flavor similar to swordfish. The lean meat is fairly firm in texture, though not steak-like and has large moist flakes. The flesh is pinkish to grayish-white, though dark along the lateral line. Customers might ask for blood line out to eliminate the stronger flavor on the fillet. Cooked meat becomes off white. Substitutions could be frozen mahifillets or portions, grouper, wahoo or snapper.
PRODUCT SOLD ASMAH100 Head off gutted 10 lb up
MAH103 Fillet skin on 3.5-6.5 lb
MAH104 Fillet skin off 3-6 lb
MAH103P, MAH104P Skin on / skin off, PBO 2-4 lb1-800-969-8862
www.santamonicaseafood.com
Marinated Anchovies
ORIGIN: Turkey
WILD/FARMED: Wild
METHOD OF CATCH: Purse Seine
FORM/SIZE SPEC. 6 ea case /2.2 lb tub
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSA tangy salty anchovie. Commonly used for pizza, salads and other Mediterranean dishes.
PRODUCT SOLD ASWAJ002 2.2 lb tub
1-800-969-8862www.santamonicaseafood.com
Monkfish
ORIGIN: Virginia, Delaware, Mass, Maine
WILD/FARMED: Wild
METHOD OF CATCH: Trawlers and gill net
FORM/SIZE SPEC. Tails, 2 lb up
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSAlso known as poor man’s lobster for it’s similarity to lobster meat. Monkfish has a mild, slightly sweet taste. The tail meat is the only part of the fish used other than the liver which is mostly exported to Japan for use in soup. The meat doesn’t flake readily and is firm like scallop or lobster meat. The raw flesh is off-white to pale grey, covered with a blue-gray membrane, cooked meat is white. The membrane should be removed, if left on it will shrink and make the meat tough and unpalatable. Substitutions could be lobster meat or scallops.
PRODUCT SOLD ASLOT100 Whole tails 2/6 lbs
LOT103 Fillet skin off membrane on
LOT104 Fillet, membrane removed
LOT102 Whole, skin off1-800-969-8862www.santamonicaseafood.com
Mussels
ORIGIN: N.Z., MX, CA, WA, Canada
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. per lb/5 lb bag
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICS
PRODUCT SOLD ASMUS115 P.E.I. Mussel MUS111 Mediterranean Mussel
MUS120 N.Z. Medium Cockle
1-800-969-8862www.santamonicaseafood.com
Mussels, Greenlip
ORIGIN: New Zealand
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 12-14 ct per lb/5 lb bag
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSGreen mussels are sweet, tender, delicate, plump and juicy. Meat color varies from apricot (female) to cream (male). Because they are grown on ropes suspended above the seabed, they rarely contain grit or sand. Unlike blue mussel, the greenshell mussel’s shell is slightly open in its natural state, which New Zealanders refer to as “smiling”. The shell closes tightly when the mussel is subjected to stress, freshwater or rough handling. Excellent in cioppino, steamed, pasta, soups and chowders. Substitute with frozen greenshell mussels or black mussels.
PRODUCT SOLD ASMUS120 Lb/5 lb bag
1-800-969-8862www.santamonicaseafood.com
Mussels, Mediterranean
ORIGIN: Baja Mexico
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 14-18 ct per lb/5 lb bag
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSNative to the Mediterranean Sea, these mussels are now cultivated on ropes in Baja. A very large mussel with the byssus attached. A more robust flavor than other mussels grown in North America. The mussel meat should be fresh and plump, color ranges from cream to peach. Alternatives would be the PEI mussel , frozen mussels or greenlips.
PRODUCT SOLD ASMUS111 Lb/5 lb bag
1-800-969-8862www.santamonicaseafood.com
Mussels, P.E.I.ORIGIN: P.E.I.
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 28-32 ct per lb/5 lb bag
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSBlue mussels have a distinctive rich, sweet taste, like a blend of oysters and clams. Mussels should look and smell fresh and have tightly closed shells. Mussel meats range in color from white to orange, are plump and tender, but less soft than clams. Mussels have beards, or byssusthreads, which they used to anchor themselves to a growing medium. The beard should be removed just prior to cooking. Best steamed, in pastas, salads or as an appetizer. Substitute with frozen mussels or greenlip mussels or meditteranean mussels. Meat to shell ratio - ????
PRODUCT SOLD ASMUS115 Lb/5 lb bag
1-800-969-8862www.santamonicaseafood.com
OpahORIGIN: Fiji
WILD/FARMED: Wild
METHOD OF CATCH: Longline
FORM/SIZE SPEC. H&G, fillet skin on, skin off
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSOpah or Moonfish as it is sometimes called in tribute to its large, round profile. Opah has long been regarded as a good luck fish by old-time longliners and was never sold, only given away as a gestureof goodwill. Opah has four types of flesh, each a different color. Behind the head and along the backbone is an orangish flesh. Toward the belly, the flesh pales to pink color and is slightly stringy. The fish’s cheeks yield dark red flesh. These types of flesh all cook to a white color. Insidethe breastplate of the Opah is a small section of bright, ruby red flesh that is somewhat stringy and difficult to fillet. This cooks to a brown color.The Opah’s large-grain, fatty flesh is popular among professional chefs who appreciate the ability of Opah steaks “to take a sauce,” as well as the desirability of the belly and breastplate sections in seafood stews. Alternatives could be, sturgeon, ono, or mahi.
PRODUCT SOLD ASOPA102 H&G 30 lb up
OPA109 Fillet skin off
OPA104 Fillet skin on
1-800-969-8862www.santamonicaseafood.com
Oysters, BeausoleilORIGIN: New Brunswick
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 100 ct bushel
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSBeausoleils are farmed in three bays of northern New Brunswick: Shippagan, Néguac, and Richibuctou. Basically, they are suspended Caraquets, never touching the sea floor. In fact, Maison Beausoleilcollects the seed from the wild waters, so some Beausoleil oysters are indeed Caraquets by birth. Half the year they grow in floating bags near the surface, enjoying as much warmth and food as the Canadian coast has to offer. When Canada’s dark winter sets in, they are suspended in deeper waters to ride out the ice. Because of their carefully controlled, uncrowded environment, Beausoleil shells are always perfect. Not big—it still takes them four years to reach a 2.5-inch cocktail size—but well groomed, and so uniform they almost look stamped out by machine. The white shells have a classy black crescent. The flavor is refined and light, like a caraquets but with a bit more brine, and something of the yeasty warm-bread aroma you get with good Champagne. This makes them the perfect starter oyster. Available June through November.
PRODUCT SOLD ASOYS083 Ea / 100 ct bushel
1-800-969-8862www.santamonicaseafood.com
Oysters, Eastern
ORIGIN: New York
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 150 ct bushel
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSThe renowned eastern oyster, harvested from wild beds in Long Island Sound. Prized for its distinctive, salty flavor and meaty texture. Medium/large standard. Available September through June. Sub with alternative eastern oyster.
PRODUCT SOLD ASOYS180 Ea / 150 ct bushel
1-800-969-8862www.santamonicaseafood.com
Oysters, Fanny Bay
ORIGIN: Canada
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 120 ct bushel
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSFanny Bay Oysters are cultured on the beaches of Bayne Sound near the town of Fanny Bay, British Columbia. They are very similar to the Portuguese oyster, being raised from the same seed that is used in Portugal. From cold waters, they are very salty. The flavor is very sweet with a strong aftertaste, similar to cucumber. The flesh is very plump, firm and dark around the edges, or mantle. The shells are thick which makes t hem quite easy to open. These oysters are approximately 3-4”in length. Available mid-September through June. Use other pacific oyster as a substitute.
PRODUCT SOLD ASOYS101 Ea / 120 ct bushel
1-800-969-8862www.santamonicaseafood.com
Oysters, Hama Hama
ORIGIN: Washington
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 120 ct bushel
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSA beach grown oyster from Hood canal at the mouth of the Hama HamaRiver in Washington. It is grown from naturally collected spat which is then seeded on their beds. This is a very slow growing oyster, taking 3 to 4 years to reach market size. Because of this slow growth, the flavor is delicate with a mild, fruity aftertaste. They are fairly salty. A inter tidal oyster, they are very hardy as they are used to being exposed at low tide. They have a thick shell with few frail edges since it is used to being tossed about by waves. Available October through June. Offer other pacific oyster as an alternative such as Fanny bay.
PRODUCT SOLD ASOYS142 Ea / 120 ct bushel
1-800-969-8862www.santamonicaseafood.com
Oysters, KumamotoORIGIN: Humboldt Bay, CA
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 120 ct bushel
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSOriginally from the Kumamoto area of Kyushu, Japan. A very slowgrowing oyster, small in size with a very deep cup. This oyster has been raised in California, Oregon, and Washington for over twenty years. However, Kumamotos were never marketed on a large scale until the mid 1980’s . The Kumamoto is rich in flavor, almost buttery, and slightly salty. The finish is sweet, mildly fruity with a light metallic flavor. This oyster is another oyster virgins favorite.Alternatives to the kumamoto could be gigamoto, kusshi or other small pacific oyster.
PRODUCT SOLD ASOYS190 Ea / 120 ct bushel
1-800-969-8862www.santamonicaseafood.com
Oysters, Kumiai
ORIGIN: Baja, CA
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 120 ct bushel
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSNamed after the Kumai people who inhabited the Baja CA peninsula and had the local shellfish as one of their main foods. These Pacific oysters are unique. Cultured using the rack and bag method in the pristine waters of the Guerrero Negro Lagoon, located next to the Vizcaino Bay which is still influenced by the local California current waters. These waters product constant upwelling that brings the nutrient rich bottom waters to the surface and provide a high phytoplankton production. This gives the oysters enough food to keep them with a good meat yield all year round. Grown form a single seed all the way to market size off the bottom, Kumiai oysters have a great shape and clean shell. Their unique flavor gives a crisp saltiness and sweet finish.
PRODUCT SOLD ASOYS032 Ea / 120 ct bushel
1-800-969-8862www.santamonicaseafood.com
Oysters, KusshiORIGIN: British Columbia, WA
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 120 ct bushel
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSKusshi, from the Japanese translation for “Ultimate”. Farmed in suspended trays and aggressively tumbled to produce a small yet firm shell with a very deep cup. Plump, soft meats with a sweet finish. Available September through June. Sub with other small Pacific oyster.
PRODUCT SOLD ASOYS149 Ea / 120 ct bushel
1-800-969-8862www.santamonicaseafood.com
Oysters, Malpeque
ORIGIN: P.E.I., Canada
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 100 ct bushel
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSLong recognized as one of the world’s finest oysters. Cultivated inselect areas of Prince Edward Island, Canada. Fishermen still use traditional hand-held rakes for harvesting from growing beds. Malpeques have a very delicate texture, they almost dissolve in your mouth. Because the water is so cold in Malpeque Bay, this oyster is extremely salty. The meat is very crisp, lettuce like flavor with a clean aftertaste. 100ct’s large choice. Available mid-May through December. Substitute with alternative pacific oyster.
PRODUCT SOLD ASOYS129 Ea / 100 ct bushel
1-800-969-8862www.santamonicaseafood.com
Oysters, Marin MiyagiORIGIN: Tomales Bay, CA
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 120 ct bushel
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSGrown on the north end of Tomales Bay, CA with the farm situated just one mile from the open Pacific, cold oceanic waters flood the growing area daily, nourishing the oysters as they mature in floating bags. The gently tumbling action of choppy water polishes the Marin Miyagis and induces the development of extraordinary deeply-cupped shells. Marin Miyagis are beautiful to look at and exquisite to eat. Available September through June. The meats are sweet and plump, firm (from non spawning triploid seed stock), sweet and complicated Melon and fruits as well as the fresh sea breeze can be tasted in these delightful miyagis.
PRODUCT SOLD ASOYS158 Ea / 120 ct bushel
1-800-969-8862www.santamonicaseafood.com
Oysters, Pacific Shucked
ORIGIN: Willipa Bay, Oregon
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 72-120 ct x-sm 1/2 gl = 4 lb
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSGrown in Willipa Bay Oregon, these shucked oysters are mild with a count of 72-120 oysters in a 4 lb container. Perfect for oyster stuffing, breaded oysters, or using in stews and shooters.
PRODUCT SOLD ASOYS170 ½ gallon = 4 lb
1-800-969-8862www.santamonicaseafood.com
Oysters, Paradise
ORIGIN: Canada
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 120 ct bushel
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSA great Pacific oyster for the summer time. These oysters are farmed in the cold, pristine waters of Baynes Sound, Vancouver Island, Canada. They are suspended in deep water cages ensuring plump and sweet meats throughout the warm season. A triploid, 3-3.5 inches wide 120 ct per bushel.
PRODUCT SOLD ASOYS147 Ea / 120 ct bushel
1-800-969-8862www.santamonicaseafood.com
Redfish
ORIGIN: Palacios, Texas
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Whole 2-4 lb, fillet skin on, skin off
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICS
Redfish are cultivated in fully contained ponds with saltwater sourced from the Bay of Carancahua. Raised with no hormones, antibiotics, pesticides or FMO’s. Stock is native Texas Redfish and are carefully selected for breeding in on-site hatchery. Redfish is sashimi grade and has a high fat content. Raw fillets are firm and creamy in color which cook up white and very moist. Very versatile can be served raw , seared, baked or broiled. Alternatives to red fish could be any of the bass family or snappers.
PRODUCT SOLD ASRED100 Whole 2-4 lbs
RED101 Scaled G&G
RED103 Fillet, skin on 12-16 oz
RED104 Fillet, skin off 12-16 oz1-800-969-8862
www.santamonicaseafood.com
Rockfish Fillet, Pacific Red Snapper
ORIGIN: Oregon, Washington, Canada, Alaska
WILD/FARMED: Wild
METHOD OF CATCH: Trolling, Longline, trap. Gill net
FORM/SIZE SPEC. Fillet skin off, 4/6 oz 10 lb box
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh/Frozen
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSRockfish is a deep water fish, extremely slow growing. The flesh has a delicate, nutty, sweet flavor. The meat is lean and medium firm in texture with a fine flake. Deep skinned rockfish with the fat line removed has the most delicate flavor. Rockfish holds up well to baking and remains moist when cooked. The firm texture also makes it suitable for soups. Whole fish barbecue well fillets are not sturdy enough to grill. Alternatives to rockfish could be, tilapia, catfish or trout.
PRODUCT SOLD ASSNA103 Fillet, skin off 4/6 oz
SNA103P Fillet, skin off PBO
1-800-969-8862www.santamonicaseafood.com
Salmon, Gravalox, Cambridge House
ORIGIN: Canada, Chile
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. P/S 2.75 lb ea
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSCured with salt, sugar, a touch of fennel, then dried, not smoked and finally lightly coated with cracked pepper and covered with dill. Kosher
PRODUCT SOLD ASSAL096 Pre-sliced 2.75 lb average side
1-800-969-8862www.santamonicaseafood.com
Salmon, Irish OrganicORIGIN: Ireland
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Whole 12-14 lb Fillet 4-5 lbs each ,bx5, bx10
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSThe salmon are farmed in accordance with organic farming standards. The high tidal exchange rates (minimum exchange rates are defined in the organic standards) characterize the area in which the farm is situated and ensure that new water continually flushes through the cages and prevents the accumulation of parasites and pollutants. Stocking densities are set at a maximum of ten kilos per cubic meter of water. This effectively means that every two fish share one cubic meter of water. The fish are fed an organic diet, which contains organic or natural ingredients only and is free from genetically modified organisms. The fishmeal in the diet is derived from the by products (offal/filet trimmings) of pelagic fish caught for human consumption. The pigment used in the feed is a yeast based pigment called phaffia. It is a natural source of astaxanthin. The organic salmon has a creamy mild flavor, large flakes and firm fillets. Alternatives to the organic salmon could be loch duart salmon, natural king salmon, Scottish salmon, wild salmon.
PRODUCT SOLD ASSAL340 Whole 8-12 lb
SAL343 Fillet skin off PBO box 5 box10
SAL344 Fillet skin on PBO box 5 box 51-800-969-8862www.santamonicaseafood.com
Salmon, KingORIGIN: British Columbia, WA, Canada,
Alaksa
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Whole 8-10 lb Fillet 3-4 lbs each ,bx5, bx10
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSThe clear, unpolluted waters from the North Pacific Ocean provide the ideal medium for growth and development of premium Chinook salmon. Salmon are raised in pens through which flow thousands of cubic metresof water each day. Over the salmon’s lifetime they swim the equivalent of many thousand of miles, as they would in the wild. Our salmon are fed a diet of high quality fish meal and fish oils derived from wild caught small fish of the clupidae family, such as anchovies, herring and jack mackerel, similar to what they would eat in the wild. The feed contains carotenoid pigments, of which there are 600 naturally occurring, resultingin the red flesh colour. Salmon are stocked at very low densities; maximum stocking density is 1% fish to 99% water; however throughout most of the seawater growing phase, salmon are stocked at below these levels. This approach ensures that our salmon have sufficient space for happy, healthy growth. The flesh is firm, orange reddish shades that cook up lighter. Flavor is more pronounced than white fish like bass. Alternatives to farmed natural king would be wild king, Irish organic salmon, Loch duart salmon.
PRODUCT SOLD ASSAL105 Whole 8-10 lb
SAL108 Fillet skin off PBO box 5 box10
SAL109 Fillet skin on PBO box 5 box 5
1-800-969-8862www.santamonicaseafood.com
Salmon, North AtlanticORIGIN: British Columbia, Canada, Chile,
Scotland, Ireland
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Whole 4-6 lb up, fillet
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSThe pink color of salmon flesh is caused by the presence of carotenoidpigments. The group of carotenoids found in fish are known as xanthophylls and include astaxanthin and canthaxanthin. The pigments may come from crustaceans, yeast culture or more usually from nature identical products. The stocking rates are 3% fish volume to 97% water space. Salmon have a delicately flavored red meat with large moist flakes. It is an oily fish, rich in omega-3 fatty acids. Skin on fillets are cut using D trim, backbone, belly bone off. Back fins off, collarbone off, belly fat and fins off, pin bone out. All belly off, tail off, fully trimmed. Skin off fillets are E trim. This trim offers the highest yield for portions and the most uniformity. Alternatives to farmed Atlantic salmon could include, wild salmon, char, red trout, Tasmanian ocean trout.
PRODUCT SOLD ASSAL132 Whole 4-6 lb
SAL137P Fillet skin off PBO
SAL135P Fillet skin on PBO
1-800-969-8862www.santamonicaseafood.com
Salmon, North Atlantic ORIGIN: British Columbia, Canada, Chile,
Scotland, Ireland
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Fillet 2-3 lbs each ,bx5, bx10
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSThe pink color of salmon flesh is caused by the presence of carotenoidpigments. The group of carotenoids found in fish are known as xanthophylls and include astaxanthin and canthaxanthin. The pigments may come from crustaceans, yeast culture or more usually from nature identical products. The stocking rates are 3% fish volume to 97% water space. Salmon have a delicately flavored red meat with large moist flakes. It is an oily fish, rich in omega-3 fatty acids. Skin on fillets are cut using D trim, backbone, belly bone off. Back fins off, collarbone off, belly fat and fins off, pin bone out. All belly off, tail off, fully trimmed. Skin off fillets are E trim. This trim offers the highest yield for portions and the most uniformity. Alternatives to farmed Atlantic salmon could include, wild salmon, char, red trout, Tasmanian ocean trout.
PRODUCT SOLD ASSAL470 Fillet skin on PBO box 5
SAL470 Fillet skin on PBO box101-800-969-8862www.santamonicaseafood.com
Salmon, North AtlanticORIGIN: British Columbia, Canada, Chile,
Scotland, Ireland
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Fillet 2-3 lbs each ,bx5, bx10
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSThe pink color of salmon flesh is caused by the presence of carotenoidpigments. The group of carotenoids found in fish are known as xanthophylls and include astaxanthin and canthaxanthin. The pigments may come from crustaceans, yeast culture or more usually from nature identical products. The stocking rates are 3% fish volume to 97% water space. Salmon have a delicately flavored red meat with large moist flakes. It is an oily fish, rich in omega-3 fatty acids. Skin on fillets are cut using D trim, backbone, belly bone off. Back fins off, collarbone off, belly fat and fins off, pin bone out. All belly off, tail off, fully trimmed. Skin off fillets are E trim. This trim offers the highest yield for portions and the most uniformity. Alternatives to farmed Atlantic salmon could include, wild salmon, char, red trout, Tasmanian ocean trout.
PRODUCT SOLD ASSAL471 Fillet skin off PBO box 5
SAL471 Fillet skin off PBO box101-800-969-8862
www.santamonicaseafood.com
Salmon, North AtlanticORIGIN: British Columbia, Canada, Chile,
Scotland, Ireland
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Whole 14-16 lb up, fillet
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSThe pink color of salmon flesh is caused by the presence of carotenoidpigments. The group of carotenoids found in fish are known as xanthophylls and include astaxanthin and canthaxanthin. The pigments may come from crustaceans, yeast culture or more usually from nature identical products. The stocking rates are 3% fish volume to 97% water space. Salmon have a delicately flavored red meat with large moist flakes. It is an oily fish, rich in omega-3 fatty acids. Skin on fillets are cut using D trim, backbone, belly bone off. Back fins off, collarbone off, belly fat and fins off, pin bone out. All belly off, tail off, fully trimmed. Skin off fillets are E trim. This trim offers the highest yield for portions and the most uniformity. Alternatives to farmed Atlantic salmon could include, wild salmon, char, red trout, Tasmanian ocean trout.
PRODUCT SOLD ASSAL036 Whole 14-16 lb
SAL039P Fillet skin off PBO
SAL041P Fillet skin on PBO
1-800-969-8862www.santamonicaseafood.com
Salmon, North AtlanticORIGIN: British Columbia, Canada, Chile,
Scotland, Ireland
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Fillet 3-4 lbs each ,bx5, bx10
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSThe pink color of salmon flesh is caused by the presence of carotenoidpigments. The group of carotenoids found in fish are known as xanthophylls and include astaxanthin and canthaxanthin. The pigments may come from crustaceans, yeast culture or more usually from nature identical products. The stocking rates are 3% fish volume to 97% water space. Salmon have a delicately flavored red meat with large moist flakes. It is an oily fish, rich in omega-3 fatty acids. Skin on fillets are cut using D trim, backbone, belly bone off. Back fins off, collarbone off, belly fat and fins off, pin bone out. All belly off, tail off, fully trimmed. Skin off fillets are E trim. This trim offers the highest yield for portions and the most uniformity. Alternatives to farmed Atlantic salmon could include, wild salmon, char, red trout, Tasmanian ocean trout.
PRODUCT SOLD ASSAL473 Fillet skin off PBO box 5
SAL473 Fillet skin off PBO box101-800-969-8862www.santamonicaseafood.com
Salmon, North AtlanticORIGIN: British Columbia, Canada, Chile,
Scotland, Ireland
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Fillet 3-4 lbs each ,bx5, bx10
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSThe pink color of salmon flesh is caused by the presence of carotenoidpigments. The group of carotenoids found in fish are known as xanthophylls and include astaxanthin and canthaxanthin. The pigments may come from crustaceans, yeast culture or more usually from nature identical products. The stocking rates are 3% fish volume to 97% water space. Salmon have a delicately flavored red meat with large moist flakes. It is an oily fish, rich in omega-3 fatty acids. Skin on fillets are cut using D trim, backbone, belly bone off. Back fins off, collarbone off, belly fat and fins off, pin bone out. All belly off, tail off, fully trimmed. Skin off fillets are E trim. This trim offers the highest yield for portions and the most uniformity. Alternatives to farmed Atlantic salmon could include, wild salmon, char, red trout, Tasmanian ocean trout.
PRODUCT SOLD ASSAL472 Fillet skin on PBO box 5
SAL472 Fillet skin on PBO box101-800-969-8862www.santamonicaseafood.com
Salmon, Norwegian, Coastal Harbor
ORIGIN: Norway
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. P/S 2.75 lb ea
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSNorwegian salmon has been hand cured with a blend of pure sea salt and brown sugar. The salmon is then smoked in small batches using a traditional Norwegian beech wood recipe. The unique smoking method produces a delicate and clean flavor. After smoking process salmon has been fully trimmed by hand, sliced and vacuum packed. Kosher.
PRODUCT SOLD ASSMO137 Pre-sliced 2.75 lb average side
1-800-969-8862www.santamonicaseafood.com
Salmon, Norwegian, Lemon & Dill, Coastal Harbor
ORIGIN: Norway
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. P/S 2.75 lb ea
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSNorwegian salmon has been hand cured with a blend of pure sea salt and brown sugar. The salmon is then smoked in small batches using a traditional Norwegian beech wood recipe. Lemon and dill are added. After smoking process salmon has been fully trimmed by hand, sliced and vacuum packed. Kosher.
PRODUCT SOLD ASSAL136 Pre-sliced 2.75 lb average side
1-800-969-8862www.santamonicaseafood.com
Salmon, Oak Roasted, Coastal Harbor
ORIGIN: Chile, Canada
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. P/S 3 lb ea
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSFresh Atlantic salmon, hand cured with pure sea salt and brown sugar. The salmon is roasted at a high temperature in small batches using local oak logs from the Santa Ynez valley. This local area is home to some of the worlds finest vineyards and for that reason we also select and burn aged oak chardonnay barrels which completes this very unique recipe. The salmon is then fully trimmed by hand portion cut and vacuum packed fresh. Kosher certified. Alternatives suggestions could be hot smoked sal126
PRODUCT SOLD ASSMO168 Pre-sliced 3 lb average side
1-800-969-8862www.santamonicaseafood.com
Salmon, IrishORIGIN: Ireland
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Whole 11-15 lb Fillet 4-6 lbs each ,bx5, bx10
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSThe pink color of salmon flesh is caused by the presence of carotenoidpigments. The group of carotenoids found in fish are known as xanthophylls and include astaxanthin and canthaxanthin. The pigments may come from crustaceans, yeast culture or more usually from nature identical products. The stocking rates are 3% fish volume to 97% water space. Salmon have a delicately flavored red meat with large moist flakes. It is an oily fish, rich in omega-3 fatty acids. Skin on fillets are cut using D trim, backbone, belly bone off. Back fins off, collarbone off, belly fat and fins off, pin bone out. All belly off, tail off, fully trimmed. Skin off fillets are E trim. This trim offers the highest yield for portions and the most uniformity. Alternatives could include, wild salmon, char, red trout, Tasmanian ocean trout.
PRODUCT SOLD ASSAL362 Whole 11-15 lb
SAL365P Fillet skin off PBO box 5 box10
SAL367P Fillet skin on PBO box 5 box 10
1-800-969-8862www.santamonicaseafood.com
Salmon, Scottish Loch Duart
ORIGIN: Scotland
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Whole 8-12 lb Fillet 3-4 lbs each ,bx5, bx10
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSFarm raised in Scotland without any hormones, growth promoters, anti-foulants or antibiotics. Reared from the last remaining Scottish salmonbrookstock. Sustainable feed, 98.5 water to 1.5 % fish. Loch Duartsalmon has a rich, creamy flavor, large flakes. Skin on fillets are cut using D trim, backbone, belly bone off. Back fins off, collarbone off, belly fat and fins off, pin bone out. All belly off, tail off, fully trimmed. Skin off fillets are E trim. This trim offers the highest yield for portions and the most uniformity. Alternatives to loch duart salmon, Irish organic salmon, natural king salmon, Scottish salmon, wild salmon.
PRODUCT SOLD ASSAL380 Whole 8-12 lb
SAL483 Fillet skin off PBO box 5 box10
SAL384 Fillet skin on PBO box 5 box 51-800-969-8862www.santamonicaseafood.com
Salmon, Smoked, Atlantic, Coastal Harbor
ORIGIN: Chile, Canada
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. P/S 2.75 lb ea/ 15 ea sides case
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSA fresh skin on, pre filleted trim C or better Atlantic Chilean salmon.Fillets are rinsed and cured for 24 to 36 hrs. with a special blend of salt and brown sugar. Salmon is cold smoked with oak chips for 10 hrs. (Temperature between 72 and 79 F) to lock in a full smoke flavor. The fillets are skinned, belly fat removed and leaving the dark muscle, and then thinly sliced. The fillets are then put back on the skin to retain their moisture. Finished product is cry o vac and refrigerated.
PRODUCT SOLD ASSAL138 Pre-sliced 2.75 lb average side
1-800-969-8862www.santamonicaseafood.com
Salmon, Smoked Balmoral
ORIGIN: Scotland
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 4 oz retail pack, 3 lb sides unsliced
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES 3-4 days advance notice
SUSTAINABLE
CHARACTERISTICSKosher, retail pack of smoked sliced salmon. Mild smoky flavor creamy texture. Unsliced sides are special order.
PRODUCT SOLD ASSAL125 4 oz retail pack
SMO148 balmoral sides, unsliced
1-800-969-8862www.santamonicaseafood.com
Salmon, Smoked Hot
ORIGIN: Chile, Canada
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Pre-packaged
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSA chunk of hot smoked salmon, flaky, rich. Consistency of cooked salmon. Excellent for appetizers, salads.
PRODUCT SOLD ASSAL126 4 oz vac pack
1-800-969-8862www.santamonicaseafood.com
Salmon, Smoked, Mild, Cambridge House
ORIGIN: Scotland
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. P/S 2.75 lb ea/ 15 ea sides caseU/S 2.75 lb ea/12 ea sides case
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSA fresh skin on, pre filleted trim C or better Atlantic Scottish salmon. Fillets are rinsed and cured for 24 to 36 hrs. with a special blend of salt and brown sugar. It is cold smoked with oak chips for 7 to 9 hours (temperature between 72 and 79 F) to produce a mild buttery flavor. The fillets are skinned, belly fat and dark muscle completely removed and then sliced. The fillets are then put back in the skin to retain their moisture. Finished product is cry o vac and refrigerated. Kosher
PRODUCT SOLD ASSMO143 Pre-sliced 2.75 lb average side
SMO145 Un-sliced 2.75 lb average side
1-800-969-8862www.santamonicaseafood.com
Salmon, Smoked, Norwegian Style, Harbor Point
ORIGIN: Chile, Canada
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. P/S 2.75 lb ea/ 15 ea sides case
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSKosher, A good value, mild , sliced smoked salmon. Creamy smooth texture.
PRODUCT SOLD ASSMO155 Pre-sliced 2.75 lb average side
1-800-969-8862www.santamonicaseafood.com
Salmon, Smoked, Royal, Cambridge House
ORIGIN: Scotland
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. P/S 2.75 lb ea/ 15 ea sides case
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSA fresh skin on, pre filleted trim C or better Atlantic Scottish salmon. Fillets are rinsed and cured for 24 to 36 hrs. with a special blend of salt and brown sugar. It is gently cold smoked with flaming oak logs and apple wood for 12 to 14 hours (temperature between 72 and 79 F) to produce a rich and robust flavor. The fillets are skinned, belly fat and dark muscle completely removed and then sliced. The fillets are then put back in the skin to retain their moisture. Finished product is cry o vac and refrigerated. Kosher
PRODUCT SOLD ASSAL197 Pre-sliced 2.75 lb average side
1-800-969-8862www.santamonicaseafood.com
SalmonTrout, Steelhead
ORIGIN: Washington
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Gutted 5-7 lb, fillet 2.9-4.5 lb
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSSteelhead Salmon Trout, (an anadromous member of the rainbow trout family). Farm raised along the beautiful Columbia River in Washington producing a low carbon footprint alternative to salmon. All Natural, no use of hormones, pesticides or herbicides. Natural pathogen free hatchery and strict bio-security. Raw meat is translucent orange cooking up to a pale orange. Taste is comparable to salmon with a milder, less pronounced flavor. Meat has medium flakes and a tender texture.Comparable to Tasmanian Ocean Trout, Arctic Char, red trout and other farm salmon.
PRODUCT SOLD ASSAL100 Whole 5-7 lb
SAL101 Head off
SAL102 F&S
SAL103 Skin Off, PBO 2.9-4.5 lb
SAL103S Skin On PBO 3.2-4 lb
1-800-969-8862www.santamonicaseafood.com
Scallops, Bay, DryORIGIN: Mexico
WILD/FARMED: Wild
METHOD OF CATCH: Dredged
FORM/SIZE SPEC. 60/80 ct ct, 8 lb gallon
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSA small cousin to the sea scallop, bay scallops average 60-80 meats per lb. Mild and sweet, bay scallops are considered the best tasting scallop species. Raw, the lean, cork-shaped meat is translucent, with color ranging from creamy to peachy. The texture should be firm and moist, not slippery and spongy. Cooked meat is opaque white and firm. Fresh bay scallops smell sweet and similar to seaweed. Bay scallops are small and should be cooked quickly or can be eaten raw in ceviches. Scallops will toughen and lose flavor if over cooked. Bay scallops from Mexico are dry with a moisture content of under 80%
PRODUCT SOLD ASSCA119 60/80 ct, 8 lb gallon
1-800-969-8862www.santamonicaseafood.com
Scallops, Mano de Leon, DryORIGIN: Mexico
WILD/FARMED: Wild
METHOD OF CATCH: Dredged
FORM/SIZE SPEC. U/8 ct ct, 8 lb gallon
SEASON: Summer
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSMano de Leon “Hand of the Lion” harvested twice a year May 12 and June 4, season usually produces largest animals averaging U/5 – U/8 ct. These natural scallops are very firm and can range in color from off white to yellow orange. High sugar content gives it a sweet flavor. Excellent on the grill or seared in a saute pan, these meaty scallops are rich in flavor and can compliment any surf and turf plate or be the featured course.
PRODUCT SOLD ASSCA131 U/8 ct, 8 lb gallon
1-800-969-8862www.santamonicaseafood.com
Scallops, Sea, Dry
ORIGIN: Mass., Maine, Canada
WILD/FARMED: Wild
METHOD OF CATCH: Dredged
FORM/SIZE SPEC. 8 lb gallon
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSSea scallops have a sweet rich taste that ranges from mild to briny. Raw, the drum shaped meat is a shiny, creamy white, sometimes pink or orange. Top quality scallops should have an ivory translucence and elastic springiness that allows them to keep their shape. Cooked meat is opaque white and a firm lean texture. Scallops are considered dry when they have a moisture content of under 80%.
PRODUCT SOLD ASSCA107 U/10 ct, 8 lb gallon
SCA104 10/20 ct, 8 lb gallon
1-800-969-8862www.santamonicaseafood.com
Scallops, Sea, Dry U/10 ctORIGIN: Maine, Mass, Canada
WILD/FARMED: Wild
METHOD OF CATCH: Dredged
FORM/SIZE SPEC. Live Maine 8 lb gallon
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSSea scallops have a sweet rich taste that ranges from mild to briny. Raw, the drum shaped meat is a shiny, creamy white, sometimes pink or orange. Top quality scallops should have an ivory translucence and elastic springiness that allows them to keep their shape. Cooked meat is opaque white and a firm lean texture. Scallops are dry when moisture content is under 80%.
PRODUCT SOLD ASSCA107 8 lb gallon
1-800-969-8862www.santamonicaseafood.com
Scallops, Sea, Dry 10/20 ct
ORIGIN: Canada, Mass, Maine
WILD/FARMED: Wild
METHOD OF CATCH: Dredged
FORM/SIZE SPEC. Northern Wind 8 lb gallon
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSSea scallops have a sweet rich taste that ranges from mild to briny. Raw, the drum shaped meat is a shiny, creamy white, sometimes pink or orange. Top quality scallops should have an ivory translucence and elastic springiness that allows them to keep their shape. Cooked meat is opaque white and a firm lean texture. Scallops are dry when moisture content is under 80%.
PRODUCT SOLD ASSCA104 8 lb gallon
1-800-969-8862www.santamonicaseafood.com
Scallops, Sea, Dry U/8 ct, Nantucket Light
ORIGIN: Maine, Mass. Canada
WILD/FARMED: Wild
METHOD OF CATCH: Dredged
FORM/SIZE SPEC. Nantucket Light u/8 ct 8 lb gallon
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSSea scallops have a sweet rich taste that ranges from mild to briny. Raw, the drum shaped meat is a shiny, creamy white, sometimes pink or orange. Top quality scallops should have an ivory translucence and elastic springiness that allows them to keep their shape. Cooked meat is opaque white and a firm lean texture. Scallops are dry when ……………
PRODUCT SOLD ASSCA130 8 lb gallon
1-800-969-8862www.santamonicaseafood.com
Scallops, Sea, Dry U/10 ct, Nantucket Light
ORIGIN: Maine, Mass, Canada
WILD/FARMED: Wild
METHOD OF CATCH: Dredged
FORM/SIZE SPEC. Nantucket Light U/10 ct 8 lb gallon
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSSea scallops have a sweet rich taste that ranges from mild to briny. Raw, the drum shaped meat is a shiny, creamy white, sometimes pink or orange. Top quality scallops should have an ivory translucence and elastic springiness that allows them to keep their shape. Cooked meat is opaque white and a firm lean texture. Scallops are dry when ……………
PRODUCT SOLD ASSCA132 8 lb gallon
1-800-969-8862www.santamonicaseafood.com
Scallops, Sea, Dry, Nantucket Light
ORIGIN: Maine, Mass, Canada
WILD/FARMED: Wild
METHOD OF CATCH: Dredged
FORM/SIZE SPEC. Nantucket Light 10/20 ct, 8 lb gallon
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSSea scallops have a sweet rich taste that ranges from mild to briny. Raw, the drum shaped meat is a shiny, creamy white, sometimes pink or orange. Top quality scallops should have an ivory translucence and elastic springiness that allows them to keep their shape. Cooked meat is opaque white and a firm lean texture.
PRODUCT SOLD ASSCA132 U/8 ct, 8 lb gallon
SCA130 U/10 ct, 8 lb gallon
SCA126 10/20 ct, 8 lb gallon
1-800-969-8862www.santamonicaseafood.com
Scallops, Sea, Dry 10/20 ct, Nantucket Light
ORIGIN: Maine, Mass, Canada
WILD/FARMED: Wild
METHOD OF CATCH: Dredging
FORM/SIZE SPEC. Nantucket Light 10/20 ct, 8 lb gallon
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSSea scallops have a sweet rich taste that ranges from mild to briny. Raw, the drum shaped meat is a shiny, creamy white, sometimes pink or orange. Top quality scallops should have an ivory translucence and elastic springiness that allows them to keep their shape. Cooked meat is opaque white and a firm lean texture. Scallops are dry when ……………
PRODUCT SOLD ASSCA126 8 lb gallon
1-800-969-8862www.santamonicaseafood.com
Scallops, Sea, Sushi U/12 ct
ORIGIN: Viking Village
WILD/FARMED: Wild
METHOD OF CATCH: Dredging
FORM/SIZE SPEC. U/12 ct, 8 lb gallon
SEASON: Year Round, weather quotas permitting
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSViking Village sushi grade scallops rank among the finest landedanywhere in the world. Sushi grade scallops are inspected by qualified Viking Village personnel for count, texture, freshness and uniformity. These scallops are never processed or treated with chemicals and thus truly remain “dry” retaining their shucked size weight and consistency.
PRODUCT SOLD ASSCA113 U/12 ct 8 lb gallon
SCA128 10/20 ct 8 lb gl
1-800-969-8862www.santamonicaseafood.com
Shad RoeORIGIN: Massachusettes
WILD/FARMED: Wild
METHOD OF CATCH: Trapped, line caught
FORM/SIZE SPEC. Pairs 5-7 oz
SEASON: Year round
INVENTORY/SPECIAL ORDER Special Order
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES 2-3 day lead time
SUSTAINABLE
CHARACTERISTICSShad roe is the roe or egg sack of the fish called shad. Shad are in the herring family and have the same silvery sleek look. In the US shad are fished in rivers, mostly on the East Coast, but also on the West Coast, as they run up the river from their ocean home to spawn. This probably accounts for the popularity of the roe. Although it is an acquired taste for Midwesterners, shad roe is revered by the faithful as not only great-tasting, but symbolically a “harbinger of spring” the time when the shad spawn. Shad roe is also popular in Europe: the French prepare classic shad roe that is bacon-wrapped and broiled or sauteed with bacon, onion, olive, etc. The roe blends well with bacon in the same way a calf’s liver does.
PRODUCT SOLD ASSHD100 Pairs 5-7 oz
1-800-969-8862www.santamonicaseafood.com
Shrimp, Laughing BirdORIGIN: Belize
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 51-60 ct peeled, raw gl = 8 lb
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSLaughing Bird Key off the coast of Belize was named after the Laughing gull known to nest there. A fresh shrimp processed and chilled moments after harvest. All natural, no hormones, antibiotics or preservatives. Sashimi, Raw shrimp has a grey tone, when cooked shrimp turns a deep and vibrant red with firm texture. Shrimp are hand peeled to ensure quality. Inland, closed loop aquaculture system minimizes land and water use, leaving nearby coastlines and mangroves untouched. Feed contains a small percentage of fish meal: a 100% vegetarian feed is in development. Alternative could be rock shrimp or frozen white p&d tail off shrimp. The only fresh shrimp being offered in inventory on a consistent basis.
PRODUCT SOLD ASSHR140 Gallon = 8 lb
1-800-969-8862www.santamonicaseafood.com
Shrimp, RockORIGIN: Florida, Mexico
WILD/FARMED: Wild
METHOD OF CATCH: Dip Netting
FORM/SIZE SPEC. 60/70 ct ct, 8 lb gallon
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSFlorida rock shrimp is best known for the shrimp that taste’s like lobster. Rock shrimp have a hard, spiny shell more like a lobster than its shrimp cousins. The shell is “hard as a rock”, hence the term rock shrimp. They are sold as thawed out, peeled, tail off. They have a firm texture, similar to spiny lobster with a sweet, distinct flavor, low in fat. Rock shrimp cook very quickly and should not be over cooked. You can boil or sautee or fry. Alternatives to rock shrimp would be spot prawns, lobster or laughing bird shrimp, depending on the application.
PRODUCT SOLD ASSHR110 60/70 ct, 8 lb gallon
1-800-969-8862www.santamonicaseafood.com
Skate wings
ORIGIN: Virginia, Delaware, Mass. Maine
WILD/FARMED: Wild
METHOD OF CATCH: Dragged, Gillnet
FORM/SIZE SPEC. Wing, fillet skin on
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSSkates are members of the shark family. They have no bones onlycartiledge. The wings are tender, sweet, similar flavor to a scallop with a slight y fiberous texture. Best sauteed or breaded. Don’t let the looks of the fish fool you it is very tasty. Fillets will produce an ammonia like smell as they age. Since skate is so unique alternatives depending on desired preparation could include sole, sandabs, or scallops.
PRODUCT SOLD ASSKA101 Wing skin on 3-5 lb
SKA103 Fillet skin off
1-800-969-8862www.santamonicaseafood.com
Snapper, PinkORIGIN: New Zealand
WILD/FARMED: Wild
METHOD OF CATCH: Long line, Seine
FORM/SIZE SPEC. 1-2 lb whole, fillets
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSPink snapper is lean and moist, with a sweetly mild, distinctive flavor. The semi-firm meat is pinkish with yellow tones in a raw state, turning whiter when cooked. Snapper responds well to just about any cooking, commonly sold whole for baking or steaming. Alternatives, bass,barramundi, perch, onaga, opaka. If size is a concern suggest loup de mer, farm striped bass.
PRODUCT SOLD ASSNA134, whole 1-2 lbs SNA171, whole 2-3 lb
SNA142, Gilled, gutted, scaled SNA172, gilled, gutted, scaled
SNA135, fillet skin on PBO SNA177, fillet skin on PBO
SNA136, fillet skin off PBO SNA178, fillet skin off PBO
SNA134C, pocket cut 1-2 lb SNA171C, pocket cut 2-3 lbs
SNA134B, butterfly 1-2 lb1-800-969-8862
www.santamonicaseafood.com
Snapper, Opaka
ORIGIN: Indonesia, Hawaii, Fiji
WILD/FARMED: Wild
METHOD OF CATCH: Longline
FORM/SIZE SPEC. Whole 5-6 lb, fillet skin on, skin off
SEASON: Year round increased landing Oct-Feb
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSOpakapaka is commonly known as pink snapper or Hawaiian pink snapper although the skin color is usually light brown. The flesh of the opaka is a clear, light pink. Fillets cook up white. Especially well suited for baking, poaching and sauteeing. During the winter season, fish have a higher fat content and are used in raw preparations. Alternatives could be NZ pink snappers, onaga, or other true snapper.
PRODUCT SOLD ASOPK110 Whole 5-6 lb
OPK111 Fillet skin on
OPK112 Fillet skin off
1-800-969-8862www.santamonicaseafood.com
Sole, Dover
ORIGIN: Oregon, Washington, Canada
WILD/FARMED: Farmed
METHOD OF CATCH: Trawl
FORM/SIZE SPEC. Fillet skin off 2-4 oz
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSThe Pacific dover sole is actually a flounder. Fillets are white to pinkish with a mild flavor. The flesh is delicate. Preferred methods of cooking sautee simply in butter or fried. It can be stuffed but take care as fillets can break apart easily. Alternatives could be petrale sole, Eastern sole or frozen sole.
PRODUCT SOLD ASSOL144 Fillet, skin off 2-4 oz
1-800-969-8862www.santamonicaseafood.com
Sole, Petrale Fillet
ORIGIN: Oregon, Washington, Canada
WILD/FARMED: Wild
METHOD OF CATCH: Trawl
FORM/SIZE SPEC. Fillet skin off, 3/6 oz 10 lb box
SEASON: Year round, most plentiful Jan-Mar
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh/Frozen
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSPetrale sole are members of the flounder family. The flesh is fine textured and delicately nutty, with a hint of sweetness. This fish is most excellent sauteed with a little lemon and butter or you can opt to bread it either way it is delicious. Stuffing is also a good option since the fillets are so flexible. Alternatives to suggest would be dover sole, eastern sole, frozen petrale, rex sole or sanddabs.
PRODUCT SOLD ASSOL121 Fillet, skin off 3/6 oz
1-800-969-8862www.santamonicaseafood.com
Sole, RexORIGIN: Oregon, Washington, Canada
WILD/FARMED: Farmed
METHOD OF CATCH: Trawling
FORM/SIZE SPEC. Fillet skin off 2-4 oz
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSRex sole is a righteye flounder and caught in the North Pacific. It is an excellent substitute for the once common sanddab. The flesh is white, tender, fine grained and mild. Rex sole is sold “pan ready”(head, innards, tail and fins removed) Other alternatives to rex sole would be petrale , domestic dover sole or whole dover sole.
PRODUCT SOLD ASSOL140 Fillet, skin off 2-4 oz
1-800-969-8862www.santamonicaseafood.com
Spot Prawns
ORIGIN: Santa Barbara, Mexico
WILD/FARMED: Wild
METHOD OF CATCH: Traps
FORM/SIZE SPEC. 8-12 ct
SEASON: March – November
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSSpot prawns are the largest out of seven shrimp species. Known for their flavor, which is sweet and firm texture. Sold fresh. Fresh is preferred for quality reasons, as once a spot prawn starts to die, an enzyme from its head begins to spread throughout the whole prawn and softens it. Common methods of cooking them include, fried, grilled, barbecued, sauteed, boiled, roasted, baked, steamed and in soup. Alternatives to fresh spot prawns could be frozen spot prawns or king prawns or hoso shrimp.
PRODUCT SOLD ASSHR100 8-12 ct per lb
1-800-969-8862www.santamonicaseafood.com
Sturgeon, FarmedORIGIN: California
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. H&G, fillet skin on, skin off
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSFarmed sturgeon has a mild flavor and a very firm texture. High fat content yields a moist fillet. It can be marinated, smoked (tastes just like ham) grilled or baked. Raw fillets are creamy and cook up white. Alternative could be swordfish, halibut, or opah.
PRODUCT SOLD ASSTU100 H&G
STU103 Fillet skin off
1-800-969-8862www.santamonicaseafood.com
Sturgeon, WildORIGIN: Columbia River
WILD/FARMED: Wild
METHOD OF CATCH: Net
FORM/SIZE SPEC. H&G, fillet skin on, skin off
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSThere are seven N. American Sturgeon but only white and green sturgeon are fished commercially and these only on a very limited basis. Wild sturgeon has a distinctive earthy flavor. Sturgeon is a very meaty fish with a very firm flesh. It is considered the “steak of seafood”. Sturgeon has a medium fat content which will become tough if overcooked. Alternative choices could be farmed sturgeon, swordfish or halibut or opah.
PRODUCT SOLD ASSTU106 H&G
STU108 Fillet skin off
STU107 Fillet skin on
1-800-969-8862www.santamonicaseafood.com
Swordfish Center CutORIGIN: Hawaii, NZ, Australia, NY – E
Canada, Mexico, CA
WILD/FARMED: Wild
METHOD OF CATCH: Gill net, Long line, Harpoon
FORM/SIZE SPEC. Center Cut
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh/Frozen loins steaks
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSThe best catches from the long line fleet come on the full moon, when nights are bright and swordfish are feeding heavily. The opposite is true for the gill net fisheries. The darker the night, the better the fishing. Swordfish is moist and flavorful with a slightly sweet taste. Steaks have a moderately high oil content lending to a firm meaty texture. The flesh color can vary from white and ivory to pink and orange. Flesh turns beige after cooking. It is not known why some swordfish can have a mushy texture this is a poor quality fish. Substitutions could include shark or tuna.
PRODUCT SOLD ASSWO100 H&G
SWO101 Loin cut skin on
SWO102 Center cut loin
SWO103 Prime back loin
1-800-969-8862www.santamonicaseafood.com
Swordfish LoinORIGIN: Hawaii, NZ, Australia, NY, E
Canada, Mexico, CA
WILD/FARMED: Wild
METHOD OF CATCH: Gill net, Long line, Harpoon
FORM/SIZE SPEC. H&G bullet, loin
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh/Frozen loins steaks
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSThe best catches from the long line fleet come on the full moon, when nights are bright and swordfish are feeding heavily. The opposite is true for the gill net fisheries. The darker the night, the better the fishing. Center cut loin comes from the belly or back of the center of the fish. Swordfish is moist and flavorful with a slightly sweet taste. Steaks have a moderately high oil content lending to a firm meaty texture. The flesh color can vary from white and ivory to pink and orange. Flesh turns beige after cooking. It is not known why some swordfish can have a mushy texture this is a poor quality fish. Substitutions could include shark or tuna.
PRODUCT SOLD ASSWO100 H&G
SWO101 Loin cut skin on
SWO102 Center cut loin
SWO103 Prime back loin
1-800-969-8862www.santamonicaseafood.com
Swordfish Prime BackloinORIGIN: Hawaii, NZ, Australia, NY – E
Canada, Mexico, CA
WILD/FARMED: Wild
METHOD OF CATCH: Gill net, Long line, Harpoon
FORM/SIZE SPEC. Prime backloin
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh/Frozen loins steaks
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSThe best catches from the long line fleet come on the full moon, when nights are bright and swordfish are feeding heavily. The opposite is true for the gill net fisheries. The darker the night, the better the fishing. Prime backloin comes from the back of the fish and is considered the most uniform cut. Swordfish is moist and flavorful with a slightly sweet taste. Steaks have a moderately high oil content lending to a firm meaty texture. The flesh color can vary from white and ivory to pink and orange. Flesh turns beige after cooking. It is not known why some swordfish can have a mushy texture this is a poor quality fish. Substitutions could include shark or tuna.
PRODUCT SOLD ASSWO100 H&G
SWO101 Loin cut skin on
SWO102 Center cut loin
SWO103 Prime back loin
1-800-969-8862www.santamonicaseafood.com
TarakihiORIGIN: New Zealand
WILD/FARMED: Wild
METHOD OF CATCH: Trawling
FORM/SIZE SPEC. Fillet 100-300 gm
SEASON: Year round, Peak season Feb-June
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSTarakihi are highly regarded fish in New Zealand. For many years they were N.Z. second most important commercial catch. Managed by strict quotas, which allow only a set amount of Tarakihi to b e taken commercially each year. Tarakihi are silver-grey with a blue –green sheen, shading to silver and white on the belly. There is a distinctive black band between the head and dorsal fin. Meat has a medium to firm flesh. Creamy pinkish in the raw cooking up white. It is good eating with a mild flavor and often used for smoked products. Suitable for most cooking techniques, bake, sautee, fry. Alternatives could be tilapia, snapper or catfish.
PRODUCT SOLD ASTAR100 Fillet
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Tilapia FilletORIGIN: Ecuador, Honduras
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Fillet skin off, 4/6 oz 5 lb box
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh/Frozen
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSLegend has it that tilapia was the fish Jesus of Nazareth multiplied a thousandfold to feed the masses. The mild, sweet tasting, lean-meatedtilapia has a slightly firm, flaky texture. Raw meat is white to pinkish white and may have a thin layer of darker muscle tissue just below the skin side of the fillets. The cooked meat is white and lean with tender flakes. Water quality and feed are critical to the raising of premium tilapia. Poor quality results in an off-flavor or a muddy, grassy taste similar to that of wild-run catfish. Highly versatile, stick with a subtle sauce to help avoid overpowering the delicate taste. Avoid eating the skin as it can have a bitter taste. Substitutions could be catfish, basa, sole.
PRODUCT SOLD ASTIL107 Fillet, skin off 4/6 oz
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Tilapia FilletORIGIN: Honduras, Ecuador
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Fillet skin off, 7/9 oz 5 lb box
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh/Frozen
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSLegend has it that tilapia was the fish Jesus of Nazareth multiplied a thousandfold to feed the masses. The mild, sweet tasting, lean-meatedtilapia has a slightly firm, flaky texture. Raw meat is white to pinkish white and may have a thin layer of darker muscle tissue just below the skin side of the fillets. The cooked meat is white and lean with tender flakes. Water quality and feed are critical to the raising of premium tilapia. Poor quality results in an off-flavor or a muddy, grassy taste similar to that of wild-run catfish. Highly versatile, stick with a subtle sauce to help avoid overpowering the delicate taste. Avoid eating the skin as it has can have a bitter taste. Substitutions could be catfish, basa, sole.
PRODUCT SOLD ASTIL103 Fillet, skin off 7/9 oz
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Tile Fish
ORIGIN: Viking Village New Jersey
WILD/FARMED: Wild
METHOD OF CATCH: Longline
FORM/SIZE SPEC. H&G 4-5 lbs, Fillet skin on / skin off
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSIf you love lobster, you’ll like tilefish. Tilefish are members of the family Malacanthidae, which is a group of fish that are widespread in tropical and temperate waters. The translucent white meat is firm with a mild flavor and is extra lean. Easily prepared by a variety of cooking methods, broil, bake, steam, sautee, poach. The meat turns opaque and flakes easily when cooked. Fish cooks quickly take care to not over cook as it will cause fish to dry out. Alternative choices to tilefish could be amberjack, tilapia, grouper, snapper, monkfish or lobster.
PRODUCT SOLD ASTIL111 H&G 4-5 lb
TIL112 Fillet, .96-1.2 lb skin on
TIL113 Fillet .9-1.12 lb skin off1-800-969-8862
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Tuna, Albacore
ORIGIN: Fiji, Tahiti, Hawaii
WILD/FARMED: Wild
METHOD OF CATCH: Purse seine, longline, hook & line
FORM/SIZE SPEC. Head off Loin
SEASON: Year round Apr-Oct Hawaii
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSAlbacore is best known as America’s highest-grade, “white meat” canned tuna. Albacore has a mild, rich taste and a firm, steaky texture, with large, moist flakes. It is less dense than bluefin, though it is one of the fattiest species with more omega-3 than the rest of the tunas. It has the lightest-colored meat of all the tunas, it ranges from light beige to almost brown when raw and cooked the flesh becomes off-white. For maximum flavor best served rare, very appealing to meat lovers, especially good for grilling. Alternatives could be other tunas, shark or swordfish.
PRODUCT SOLD ASALB101 Head off, gutted
ALB103 Loin skin on
ALB104 Loin skin off1-800-969-8862
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Tuna, Yellowfin #1
ORIGIN:Fiji, Indo, Philippines, Thailand, Vietnam, Marshall Islands, S.C. America
WILD/FARMED: Wild
METHOD OF CATCH: Longline, Handline
FORM/SIZE SPEC. Head off 60 lb up Loin
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
Sustainable
CHARACTERISTICSYellowfin tuna is distinguished by yellow tint of fins and tail. Second most popular species of tuna in terms of consumption. Fishermen say that when watching yellowfin feed it is easy to see why they carry the Hawaiian name ahi,or fire. YF tuna has a mild, meaty flavor similar to swordfish, more flavorful than albacore. Meat is bright red/burgundy when raw, when cooked turns to brown, grayish-tan. Very popular served seared or raw to maintain red presentation. Fat is very desirable, as more fat means more flavor. Fatty belly is used often for sushi. (toro?) Yellowfin is a managed fishery and not currently in threat of over fishing. Suggest yellowfin as an alternative to the over fished bluefin.
PRODUCT SOLD ASTUN131, Head off, gutted TUN169, Bread loaf cut
TUN165, pre-fillet skin on Tun165F – front loin
TUN167, No blood skin on
TUN132, c/c no blood skin off
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Tuna, Yellowfin 2+ORIGIN:
Fiji, Indo, Philippines, Thailand, Vietnam, Marshall Islands, S.C. America
WILD/FARMED: Wild
METHOD OF CATCH: Longline, Handline
FORM/SIZE SPEC. Head off 60 lb up Loin
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSYellowfin tuna is distinguished by yellow tint of fins and tail. Second most popular species of tuna in terms of consumption. Fishermen say that when watching yellowfin feed it is easy to see why they carry the Hawaiian name ahi,or fire. YF tuna has a mild, meaty flavor similar to swordfish, more flavorful than albacore. Meat is bright red/burgundy when raw, when cooked turns to brown, grayish-tan. Very popular served seared or raw to maintain red presentation. Fat is very desirable, as more fat means more flavor. Fatty belly (toro) is used often for sushi. (Yellowfin is a managed fishery and not currently in threat of over fishing. Suggest albacore or other grade of yellwofin as alternatives.
PRODUCT SOLD ASTUN120??? Head off, gutted
TUN110??? Loin skin on
TUN101??? Loin skin on center cut1-800-969-8862www.santamonicaseafood.com
Trout, Rainbow
ORIGIN: Idaho
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Head on Boned 8 oz/ 5 lb box
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSRainbow trout is a member of the salmon family. Boned trout does not mean completely boneless, the backbone, rib cage and anal fin are removed. The meat is mild with a delicate, nut-like flavor. The flesh is tender, flaky and soft. The flesh is white, pink or orange. When cooked it has a delicate flake and the color pales. Alternatives could be char, salmon, red trout.
PRODUCT SOLD ASTRO104 Head on Boned 8 oz
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Trout, RainbowORIGIN: Idaho
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Head on gutted 12/16 oz/25 lb case
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSRainbow trout is a member of the salmon family. The meat is mild with a delicate, nut-like flavor. The flesh is tender, flaky and soft. The flesh iswhite, pink or orange. When cooked it has a delicate flake and the color pales. Alternatives could be char, salmon, red trout.
PRODUCT SOLD ASTRO103 Whole, gutted
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Trout, RainbowORIGIN: Idaho
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Natural fillet 8 oz/ 5 lb box
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSRainbow trout is a member of the salmon family. Clear springs clear cut s natural fillets are completely boneless. To make a truly boneless fillet, clear springs take the added step of trimming the belly flap removing the pelvic fins and tail, cutting out the dorsal fin and making a “V” cut to remove pin bones. The meat is mild with a delicate, nut-like flavor. The flesh is tender, flaky and soft. The flesh is white, pink or orange. When cooked it has a delicate flake and the color pales. Alternatives could be char, salmon, red trout.
PRODUCT SOLD ASTRO122 Natural fillet 8 oz
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Trout, Rainbow
ORIGIN: Idaho
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Butterfly fillet 8 oz/ 5 lb box
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSRainbow trout is a member of the salmon family. Clear springs clear cut s butterfly fillets are completely boneless. To make a truly boneless fillet, clear springs take the added step of trimming the belly flap removing the pelvic fins and tail, cutting out the dorsal fin and making a “V” cut to remove pin bones. The meat is mild with a delicate, nut-like flavor. The flesh is tender, flaky and soft. The flesh is white, pink or orange. When cooked it has a delicate flake and the color pales. Alternatives could be char, salmon, red trout.
PRODUCT SOLD ASTRO125 Butterfly fillet 8 oz
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Trout, RainbowORIGIN: Idaho
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Butterfly fillet 10 oz/ 5 lb box
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSRainbow trout is a member of the salmon family. Butterfly fillets are completely boneless. The meat is mild with a delicate, nut-like flavor. The flesh is tender, flaky and soft. The flesh is white, pink or orange. When cooked it has a delicate flake and the color pales. Alternatives could be char, salmon, red trout.
PRODUCT SOLD ASTRO131 Butterfly fillet 10 oz
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Trout, Red ORIGIN: Idaho
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Trout, red, boned 10 oz/ 5 lb box
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSRed meat trout, Astaxanthin, a color additive approved by the FDA and found naturally in nature, providing the red hue of the trout’s meat. Boned red trout a whole trout after it has been eviscerated and the backbones and rib bones have been removed. The head, tail, and fins remain intact. The pin bones have not been removed. The meat is mild with a delicate, nut-like flavor. The flesh is tender, flaky and soft. Alternatives to red trout would be rainbow trout, char or salmon.
PRODUCT SOLD ASTRO137 Trout, red, boned 10 oz
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Trout, RedORIGIN: Idaho
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Trout, red, head off 10 oz/ 5 lb box
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSRed meat trout, Astaxanthin, a color additive approved by the FDA and found naturally in nature, providing the red hue of the trout’s meat. Boned head off red trout a whole boned trout with the head removed; the tail and fins remain intact, and the pin bones have not been removed. The meat is mild with a delicate, nut-like flavor. The flesh is tender, flaky and soft. Alternatives to red trout would be rainbow trout, char or salmon.
PRODUCT SOLD ASTRO134 Trout, red, head off10 oz
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Trout, Tasmanian OceanORIGIN: Tasmania, Faroe Islands
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 6-8 lb whole, fillets, portions
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSOcean trout are from the Pacific salmon family of trout, essentially it’s a cross of steel head salmon and rainbow trout. High in Omega 6. Fillets are elongate, slightly tapered with a distinctive rosy pink orange flesh. Suggest ocean trout for menus, portions. Affordable, consistent. Good alternative to more expensive wild salmons. Taste is similar to salmon, however it is milder less pronounced than salmon , slightly more tender due to it’s trout characteristics.
PRODUCT SOLD ASTRO140 Whole 6-8 lbs
TRO143 Fillet skin on
TRO144 Fillet skin off
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Turbot
ORIGIN: Spain
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Whole
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSTurbot pronounced tur-bet, is a favored flatfish for discerning chefs. A member of the Bothidae, or left–eyed family of flounders. The fish are farm raised and milder in flavor than the wild turbot. Turbot has a gleaming flesh that retains its bright-white appearance when cooked. The firm meat has a large flak and an excellent mild flavor. Treat turbot with the respect it deserves, using preparations that highlight the delicate flavor and bright-white flesh. Turbot is good baked whole; the bones add flavor. Fillets can be overcooked in dry heat; steaming poaching and pan-frying are preferable to grilling. Alternatives to suggest would be pompano or dover sole.
PRODUCT SOLD ASTUR110 Whole 2-4 lb
TUR115 Fillet skin on
TUR116 Fillet skin off1-800-969-8862www.santamonicaseafood.com
Uni RoeORIGIN: California
WILD/FARMED: Wild
METHOD OF CATCH: Divers
FORM/SIZE SPEC. 8-9 oz trays/10-12 tongues per 80 gm
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES 2 days
SUSTAINABLE
CHARACTERISTICSUni (oo-nee) is the Japanese name for the edible part of the Sea Urchin.While colloquially referred to as the roe (eggs), uni is actually the animal’s gonads. Uni ranges in color from rich gold to light yellow and has a creamy consistency. Uni has a light, sweet and somewhat briny flavor and is usually enjoyed as nigiri sushi or sashimi. Uni is also considered an aphrodisiac by some. Uni is available year round weather permitting however it is said that late fall through winter, with December considered the best month by Japanese standards. Uni is graded based on color, texture and freshness, A being the highest grade. Grade C uniis referred to as “vana” and is often the parts left over from uni that has broken apart during processing.
PRODUCT SOLD ASUNI102 8-9 oz trays
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Wahoo
ORIGIN: Fiji, Tahiti, Hawaii, Central S. America
WILD/FARMED: Wild
METHOD OF CATCH: Trollers, Longline
FORM/SIZE SPEC. H&g, fillets 7-10 lbs
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSThe wahoo is a scombrid (family of mackerals, tunas and bonitos) fish. In Hawaii, the wahoo is known as ono, a term used to describe something good or delicious. Ono flesh is whiter, flakier and has a more delicate texture than the meat of other fast swimming, pelagic species. Ono is versatile in its uses, cooking methods suitable for “lean” fish are recommended due to it’s low fat content. Substitutions can include albacore or mahi.
PRODUCT SOLD ASWAH100 Head off gutted
WAH103 Fillet skin on
WAH104 Fillet skin off
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WhitefishORIGIN: Lake Superior
WILD/FARMED: Wild
METHOD OF CATCH: Longline and Netting
FORM/SIZE SPEC. Jumbo 4-5 lb, large 3-4 lb, Medium 2-3 lbs, fillets skin on or off
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSLake whitefish is considered one of the best-eating freshwater fish there is. Because the fish live in icy waters the meat has a high fat content, making it an excellent choice for smoking. The flavor is mild, the meat is medium firm with a large flake. Raw the flesh is almost pure white and it cooks up off-white. Whitefish harvested in the winter are usually of the best quality , meat tends to be firmer and fatter in that time of year. Commonly used during Jewish holidays and sometimes requested F&S. Alternatives pike, trout, char.
PRODUCT SOLD ASWHI120, whole, gutted, jumbo WHI137, fillet skin off, PBO
WHI127, fillet skin on ,PBO WHI160, whole, gutted, medium
WHI126, fillet skin off ,PBO WHI167, fillet skin on, PBO
WHI129, whole, gutted, large
WHI133, fillet skin on ,PBO
1-800-969-8862www.santamonicaseafood.com
Whitefish, Smoked
ORIGIN: Canada
WILD/FARMED: Wild
METHOD OF CATCH: Long Line and Netting
FORM/SIZE SPEC. 4-5 ct. per 10 lb. boxes
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES 3-4 days advance notice
SUSTAINABLE
CHARACTERISTICSWhole smoked whitefish (Selkirks). Whitefish are caught in the Great Lakes. They are scaled, gilled and gutted, golden hot smoked and dried. Smoked whitefish is very moist and has a delicious smoked fish flavor. It is usually served as a dinner entree, an appetizer or as an ingredient in salads or sandwich spreads
PRODUCT SOLD ASWHI118 2-2.25 lb fish
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YellowtailORIGIN: Mexico, CA
WILD/FARMED: Wild
METHOD OF CATCH: Longline, Trawl
FORM/SIZE SPEC. Whole 8 lb up, fillet
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSLocal yellowtail is pelagic and found in Pacific waters around California and Mexico. The meat of the California yellowtail is firm and slightly darker than it’s cousin the Yellowtail kingfish. The flavor is more pronounced and meaty. Excellent for grilling and with takes well to heavier flavored sauces. Alternatives to yellowtail could be wahoo, mahi, shark or albacore.
PRODUCT SOLD ASYEL100 Whole
YEL103 Fillet skin on
YEL104 Fillet skin off
1-800-969-8862www.santamonicaseafood.com
Specialty cuts, ButterflyORIGIN:
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Butterfly
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSButterfly cut – Head attached, back bone and pin bones removed tail attached. Excellent suggestion for whole fish presentation without hassle of bones. Suggest using loup de mer, snapper, farm striped bass, char or small salmon.
PRODUCT SOLD ASBAS174B BAS107B
BAS100B LOU111
LOU118 LOU121
SNA134B
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Specialty cuts, PocketORIGIN:
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Pocket cut
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSPocket cut – back bone removed, pin bones in, head and tail still attached. Pocket cut can be used on most fish ranging 1-2 lb. Perfect for stuffing and whole fish presentation without back bones. Suggested fish, pink snappers, loup de mer, farm striped bass.
PRODUCT SOLD ASBAS174C BAS100C
BAS107C LOU105C
LOU106C SNA134C
SNA171C SNA160C
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Specialty cuts, SMSORIGIN:
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. SMS cut
SEASON: Year round
INVENTORY/SPECIAL ORDER Inventory
FRESH/FROZEN Fresh
SPECIAL ORDER GUIDELINES
SUSTAINABLE
CHARACTERISTICSSanta Monica Seafood cut – head off, pin bones and back bone removed ,fillets attached at the tail. Good suggestion for chefs wanting something similar to whole fish presentation without the concern of bones.Application used mostly on snapper, loup de mer, farmed striped bass.
PRODUCT SOLD ASBAS174F BAS107F
SNA134F SNA171F
LOU105F LOU106F
LOU112F
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