> the dish on fi s h fi nfi sh product catalog Cod, Haddock, Pollock, Whiting, Perch, Flatfi sh & Rockfi sh

Sysco_Finfish_Cat.indd 1 10/8/13 11:35 AM what’s inside! 10 5 Sea. Food. Forever. Sustainability for the Future the most trusted 6 The Portico Diff erence: name in seafood. Quality Assurance, Sysco is the largest Sustainability and Consumer purveyor of seafood in Trends North America. In fact, 8 Get Schooled on Finfi sh: if Portico brand were an Pack Sizes, Product Forms and independent company, Defi nitions it would be the third 10 Cod largest seafood Jalapeño-Lime Grilled Cod purveyor globally! Tacos & Sliders the portico pledge. 6 14 14 Pollock Our Portico Pledge Mexican Fish Tacos with states there will be no Lime-Crema compromise in quality 16 Whiting and every seafood product Characteristics, Flavor Profi les, will be packed under the Cooking Applications & More! same superior quality 18 Haddock specifi cations, no matter 18 22 Bacon-Wrapped Haddock the plant or country where over Chickpea Mash and Oven Roasted Mediterranean Fillet they are packed. of Haddock 20 Perch Characteristics, Flavor Profi les, Cooking Applications & More! 22 Rockfi sh 24 Caribbean Rockfi sh with Mango Coconut Sauce 24 Flatfi sh Poached Halibut with Mixed Vegetables 26 More Recipes from Sysco Chefs!

* Items colored red are recipes

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Sysco_Finfish_Cat.indd 2 11/1/13 11:52 AM welcome.

Portico brings foodservice operators the highest quality standards in the industry… delicious, healthy fi nfi sh selections that are adaptable to any menu. We off er a wide selection that can meet every fi nfi sh need, including:

> everyday value with Portico Bounty > best-available value-added products with Portico Pr ime > simple, purely natural products with Portico Simply When quality and integrity are expected but not enforced, experience and leadership are your best bets to hedge the risks. That’s when the Portico diff erence matters. The safety and integrity measures that make Sysco and Portico the best choice in seafood include our Point Source Inspection Program (PSIP). This program is conducted by domestic fi eld specialists with physical plant audits, traceability back to the point of origin for optimal accountability, product quality testing, guaranteed net weight and more!

Through the unsurpassed standards of Sysco Quality Assurance, you’re guaranteed reliable and consistent fi nfi sh. 3

Sysco_Finfish_Cat.indd 3 10/8/13 11:36 AM Risks and Rewards: Sysco Seafood Processing While the seafood industry may So, why Sysco, and be one of the most regulated our #1 selling seafood sectors, regulations are often not enforced. While 85% to brand, Portico? 89% of the seafood sold in > Quality. the U.S. is imported, less than Our quality assurance (QA) 2% is inspected by the FDA. standards and processes are Further, the minimal regulatory unparalleled in the industry. enforcements are primarily focused on food safety without > Consistency. considering economic integrity. Our product specifi cations ensure declared weight, The global nature of seafood sizing and uniformity of sourcing introduces a host usable product. of risks for any foodservice operator, and the continued > Traceability. presence of seafood fraud further We require traceability all the complicates the industry. Fraud way back to the source. is perpetrated under many > Integrity. disguises, including: Our commitment to > Short weights and counts and reputation for > Species substitution guaranteed quality. > Chemical adulteration > Competitiveness. > Improper labeling Our sourcing and scale > Illegal transshipments enables delivery of superior products at value pricing.

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Sysco_Finfish_Cat.indd 4 10/8/13 11:36 AM Sea. Food. Forever.

Our secret ingredient is quality! We have pledged to assess our > I nvolved in fi shery We enforce strict standards current seafood supply and to improvement projects (FIPs) and procedures for all of our develop ways to improve the with the WWF products. For you, serving sustainability of our seafood- the freshest, safest, most buying practices and standards. These goals involve partnering consistent seafood means a By 2015, 100% of the top ten with local stakeholders to successful business with satisfi ed Sysco brand wild-caught develop and implement customers. For Sysco, it means seafood species will be sourced practices for performance levels keeping our promise to you. from fi sheries that are: consistent with MSC standards.

Sysco has made > Certifi e d by the Marine a multiple-stage Stewardship Council (MSC) + commitment to the > In the MSC Full World Wildlife Fund Assessment process

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Sysco_Finfish_Cat.indd 5 10/8/13 11:36 AM Quality Assurance: The Portico Diff erence

A few of our safety and integrity measures that make Sysco and Portico the best choice in seafood are:

> P oint Source Inspection Program (PSIP) With these additional, self-imposed measures, conducted by domestic fi e ld specialists with Portico provides unrivaled oversight. Our physical plant audits performed by Sysco exceptional standards allow for consistency and personnel at every source point quality, which translates into value and more importantly, trust for our valued customers. > T raceability back to the point of origin for optimal accountability

> Met al detection for hooks and other debris for additional assurance and safety at all plants

> Pr oduct quality testing above and beyond Hazard Analysis and Critical Control Points (HACCP)

> Written specifi cations on fi le for all Portico products > Pr oper species, regulatory, ingredient and nutritional labeling, including the use of true product names according to the FDA and U.S. Department of Commerce

> G uaranteed net weight, count, grades and proper use of additives

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Sysco_Finfish_Cat.indd 6 10/8/13 11:36 AM What Do Customers Want? Emerging trends, including Consumers Believe Alaska Add “Alaska” to Your Menu for sustainability, healthy profi les Seafood is Sustainable added value and assertive fl avors, have > 40% strongly agree that > Fried Alaska Pollock Sandwich been converging in recent Alaska Seafood is > Alaska Cod Sandwich years, making seafood an ideal environmentally sustainable. selection. > Fresh Alaska Halibut Consumers Choose Seafood for In fact, restaurant analytics Taste and Health Benefi ts > Alaska Fish & Chips show a 29% likelihood that > 67% strongly agree that Alaska Source: ASMI, National Consumer Survey patrons at a sit-down restaurant Seafood is the healthiest will order a seafood entrée, seafood choice. making it the most likely ordered protein. Seafood means a > 80% say that fl avor is successful business with their #1 reason for choosing satisfi ed customers. Alaska Seafood.

Consumers Strongly Favor “Wild” over “Farmed” > 65% prefer wild seafood vs. 8% who prefer to eat farmed seafood.

Sysco_Finfish_Cat.indd 7 10/8/13 11:36 AM Leaders of the Pack Sysco off ers a variety of fi nfi sh pack styles. Whether you have an immediate need for your product, or need to store and use it later… we’ve got you covered.

cellopack: Seafood products, shatterpack: Another name normally fi llets, that have been for a layerpack. A box of frozen wrapped together in cellophane fi llets packed so that all pieces or polyethylene fi lm and typically are separated by layers of plastic packed in 5- or 10-pound boxes. sheeting. In a less-than-perfect Also called cellowrap. pack, layers may stick together. IPW: Individually poly-wrapped. To break the layers apart, the box Get schooled might have to be dropped to on fi sh cuts! IQF: Individually quick-frozen. “shatter” the layers. layerpack: A box of frozen fi llets blocks: Frozen, compressed slabs in which the layers are separated of fi sh fi llets, usually without skin by sheets of plastic. Fillets in and bone, used as raw material each layer may overlap and be for value-added products. Blocks frozen together. usually weigh 162 pounds. > fi nfi sh product forms whole round steak cut

headed & gutted prime loin (H&G)

fi llet

V-Cut

crescent cut

J-Cut

8 half moon square cut

Sysco_Finfish_Cat.indd 8 10/8/13 11:36 AM Fish-y Defi nitions Sysco has a wide range of fi nfi sh cuts that make it easy to pick and choose the best options for your seafood menu.

boned: All primary bones deep-skinned: The fat layer J-cut : A method of removing have been removed, but some underneath the skin is removed pin bones that also removes secondary bones may remain. on oily species for milder fl avor the nape. J-cut fi llets are more boneless fi llet: Fillets from and an improved shelf life. expensive than other fi llets. which the pin bones have fi llet: A portion of fl esh taken steak: A cross-sectional slice been removed. from either side of a fi sh, cut of a fi sh, usually 2 to 2 inches butterfl ied: A fi sh fi llet that has parallel to the central bones. thick and containing a section been split. A butterfl ied fi llet is The main bones, fi ns and belly of the backbone. cut along both sides with the fl aps are usually removed from V-cut: A method of removing two pieces remaining joined by fi n ished fi llets. pin bones by making a V-shaped a piece of skin and fl esh. They fl etch: A fi llet cut from cut along both sides of the pin are raw, headless, shell- and sand large fi sh like halibut and bone strip, leaving most of vein-removed. then further divided into the nape. center cut: The center third boneless portions. of a fi llet.

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Sysco_Finfish_Cat.indd 9 10/8/13 11:36 AM cod ~ an american favorite!

Cod Fish & Chip Platter* Per Plate Food Cost e Cost $2.73 30.37%

Pr ice $8.99

Pr ofi t $6.26 69.63%

As one of America’s most popular seafoods, cod has long been considered one of the premium species in the whitefi sh category. Cod maintains mainstream, national appeal and is a mild whitefi sh ideal for both classic and contemporary menu applications. With no oil and high vitamin content, cod is nutritious and delicious, rich in vitamins A, D, E and omega 3 fatty acids... simply a winner on your menu! 10 * 3 - 2 oz. Cod Filet, French Fries, Cole Slaw, Tartar Sauce and Garnish.

Sysco_Finfish_Cat.indd 10 10/8/13 11:36 AM Profi ling Cod The Portico cod lineup includes a variety of traditional cuts that range from loins and tails to cellos. Harvested by wild catch only, our cod is sourced from trawl-caught fi sheries in both the Atlantic and Pacifi c. This involves a fi shing vessel that tows a large cone-shaped net for two or three hours behind it, capturing fi sh in paravanes, or underwater kites. Our cod is then processed for superior quality, making sure it retains its natural moisture content. All Portico products adhere to a standard for purge, Atlantic cod’s lean meat has Pacifi c cod when cooked is keeping it low to increase a mild, clean fl avor and large, white, tender-fi rm, lean and fl aky, our customers’ yield. Our cod tender fl akes. It’s less fi rm than with a mild taste. The moisture is also subject to stringent haddock and sweeter than content is a little higher than specifi cations for size, uniformity, Pacifi c cod. Raw Atlantic cod is that of Atlantic cod, making it color and more. Since the Portico translucent, ranging from white less fi rm. cod program is locked in at to pinkish. Cooked, it’s an prices that provide signifi cant opaque white. advantage compared to the competition, you’re always getting the best value around.

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Sysco_Finfish_Cat.indd 11 10/8/13 11:37 AM Versatility for your menu! Sysco Atlantic and Pacifi c cod could be interchangeable, though Pacifi c cod produces larger, thicker fi llets and its moisture content makes it ideal for baking, sautéing or steaming. Because cod is so lean, it cooks quickly and benefi ts from moist heat. The neutral fl avor makes an excellent showcase for herbal accents like tarragon, dill and cilantro.

Recipe ready, our tender cod products can be topped, encrusted, lightly seasoned, battered, or prepared with house signature sauces... menuing cod has never been so easy and profi table! Try adding our very own jalapeño-lime grilled cod recipe to your menu. Cut into chunks to use in tacos, or into squares for sliders, or simply serve the fi sh with our Avocado-Orange Relish. Get creative with your toppings... the possibilities are endless! 12

Sysco_Finfish_Cat.indd 12 10/8/13 11:37 AM 1. Prepare marinade: In blender, purée garlic, jalapeños, lime juice, oil, tequila, honey, lime zest and salt until smooth. Makes about Jalapeño-Lime Grilled Cod cilantro leaves plus additional 3 cups marinade. Reserve ½ cup Sliders & Tacos with Avocado- for garnish (optional) plus 1 tablespoon marinade; cover Orange Relish cod with remaining marinade; Avocado-Orange Relish Yield: 24 servings refrigerate 1 hour. Transfer cod to 6 medium oranges, peeled and hotel pan, cover and refrigerate; Marinade and Cucumber, Tomato segmented, segments cut discard marinade. & Onion Salad crosswise in half 2. Prepare Cucumber, Tomato & 6 garlic cloves ¼ cup chopped fresh cilantro Onion Salad: Combine tomatoes, 6 small jalapeño chile peppers, leaves cucumbers, onions, cilantro and coarsely chopped ¼ cup fi nely chopped red onion reserved marinade; cover and 1½ cups fresh lime juice 2 tablespoons fresh lime juice refrigerate up to 2 days. 1 cup plus 2 tablespoons extra 1½ tablespoons extra virgin olive virgin olive oil oil 3. Prepare Avocado-Orange Relish: 6 tablespoons white tequila ½ teaspoon kosher salt Toss all ingredients except avocados 2 tablespoons honey Pinch ground cayenne pepper until well combined; gently fold in 2 tablespoons lime zest 2 medium ripe avocados, cut avocado. Cover and refrigerate up 1½ tablespoons kosher salt into ½-inch pieces to 2 days. Makes about 3½ cups. 9 pounds skinless cod fi llets 4. To serve, grill 1 cod fi llet until 4½ pounds tomatoes, diced 48 slider buns internal temperature reaches 145°, 3 English cucumbers, thinly Sliced green onions, for turning once halfway through shaved with vegetable peeler garnish (optional) cooking. Cut fi llet crosswise in half 3 small red onions, thinly sliced and serve in buns with Avocado- 2 tablespoons chopped fresh Orange Relish along with salad.

> features and benefi ts of Portico cod Mild fl avor, white fl esh, large fl ake, meaty texture, skinless, boneless and IQF Consumer preferred, in-demand species Wild caught/harvested On-trend seafood preference Variety of classic cuts Product forms for every application Attractive cost/value off ering Competitive pricing advantage Year-round availability Consistent uninterrupted product guarantee

Sysco_Finfish_Cat.indd 13 11/1/13 11:48 AM Alaska Pollock With its snow-white fi llet that fl akes beautifully, pollock is a go-to choice for many applications. It is best used in value-added breaded options such as fi sh sticks, sandwich fi llets and fi sh & chips.

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Sysco_Finfish_Cat.indd 14 10/8/13 11:38 AM Pollock is Popular! Mild, tender and fi rm, pollock is a popular choice for its versatility and adaptability, accounting for 30% of all U.S. seafood landings by weight. Annual harvests average 1.1 million metric tons, all on a sustainable basis at MSC-certifi e d fi sheries. Mexican Fish Tacos cornmeal mixture, turning to coat > Alaska pollock is one of both sides and patting so mixture Yield: 24 servings the top fi ve (5) seafood adheres; place on parchment-lined species consumed in the 3 cups sour cream sheet trays. United States. ¾ cup fresh lime juice 4. For each order, heat some oil over 2 tablespoons hot sauce medium-high heat. Cook fi sh pieces > Since 2001, U.S. commercial 5 pounds pollock fi llets, cut until golden brown and internal landings of Alaska pollock lengthwise into quarters, temperature reaches 145°, turning have been well over then crosswise in half once halfway through cooking. 2 billion pounds each year. 1 quart yellow cornmeal Heat 2 tortillas and evenly fi ll with 1½ tablespoons ground ancho cabbage, fi sh, sour cream mixture, > Pollock are mid-water chile powder queso and cilantro; serve with school fi sh and can live 2½ teaspoons kosher salt lime wedges, if desired. up to 15 years. 2 teaspoons ground black pepper Let off some steam! > All pollock are wild-caught 8 large eggs > “En papillote,” meaning “in ocean fi sh. 1 cup fl our parchment” in French, is the 2 cups vegetable oil process of enclosing and baking 48 (6-inch) corn tortillas food in parchment paper. This 3 quarts shredded red cabbage method of cooking surrounds a food with moisture, which 1½ quarts crumbled queso fresco essentially steams the food. 1 quart loosely packed fresh cilantro leaves > Steaming food allows you to cook Did you Lime wedges for garnish it quickly with the added health (optional) benefi t of preserving inherent know? nutrients. 1. Combine sour cream, lime juice and hot sauce; cover and > Steaming goes well with seafood refrigerate up to 3 days. dishes as it retains more of the natural fl avors, colorss anandd 2. Pat fi sh dry with paper towels. textures, resulting in greatat taste In wide, shallow container, without the need for too combine cornmeal, chile powder, much added fats. salt and pepper. In separate wide, shallow container, whisk eggs. Place > Pollock responds well fl o ur in third shallow container. to steaming because of its fl aky break-apart texture.ure. 3. Dip fi sh in fl our, then in eggs, allowing excess to drip off , then in 15

Sysco_Finfish_Cat.indd 15 10/8/13 11:38 AM Wonderful Whiting! Pacifi c whiting, also commonly known as hake, is the most abundant commercial fi sh species in the U.S. This delicate whitete meat fi sh is a round fi sh like cod. There are more than a dozen specieesso ofwf whiting found in the cold waters of the northern and southern hemispheres. Textures vary from soft to moderately fi rm, though whiting has a noticeably softer fl esh and less fl ake than cod, haddock, and pollock.

ChefRef Cooking Tips: > To enhance a fi sh’s fl avor try placing in metal clamps just off the top of the grill. Make sure the fi sh is on an angle to ensure even cooking. Once the fi sh has cooked thoroughly, blanket the surface with extra virgin olive oil, fresh lemon, capers and oregano. Best Cooking Methods:

>Bake >Fr y >Sauté

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Sysco_Finfish_Cat.indd 16 10/8/13 11:38 AM Tr y adding > staying fresh There are a couple of simple rules you should know when some unique it comes to storing fi sh. fl avor to 1. Take the fi sh out of its package, rinse under cold water and pat dry. everybody’s 2. Lay it on a perforated rack so that the fi sh do not favorite overlap and put that atop a pan fi l ed with crushed ice. 3. Cover the pan with plastic wrap or foil, seal fi sh dip – tightly, and refrigerate at a temperature tartar auce!s of 30 to 34 degrees.

Chipotle-Lime Tartar Sauce Yield: 4 servings Ingredients: 1 cup tartar sauce 1 tablespoon fresh lime juice 1 tablespoon Tabasco sauce Directions: Mix together and serve!

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Sysco_Finfish_Cat.indd 17 11/1/13 11:52 AM haddock ~ premium quality, premium fl avor!

Widely used as the key ingredient of classic British fi sh and chips, haddock is a superior quality whitefi sh found in the North Atlantic. Sometimes called “scrod,” haddock is part of the cod family and shares many of the qualities cod is prized for – fi rm but tender fl esh, a delicate fl ake, and a slight sweetness. Portico haddock bakes and broils well and makes a surprisingly good addition to fi sh stews… and it’s versatile! Enhance your menu with our 18 very own Bacon-Wrapped Haddock over Chickpea Mash.

Sysco_Finfish_Cat.indd 18 10/8/13 11:40 AM Bacon-Wrapped Haddock 1. Cook bacon on parchment-lined over Chickpea Mash sheet trays at 450° until bacon is ¾ cooked through; cool. Wrap Yield: 24 servings each fi llet with 1 piece bacon, 48 slices smoked bacon tucking ends of bacon under fi llets (about 2½ pounds) to secure. 24 skinless haddock fi llets 2. Melt butter over medium heat. (about 8 ounces each), Add garlic and crushed red pepper halved crosswise and cook 2 minutes, stirring 6 ounces unsalted butter occasionally. Add chickpeas, lemon 2 tablespoons minced zest, black pepper and allspice, and garlic clove cook 5 minutes, stirring occasionally. 1½ teaspoons crushed red With masher, slightly mash chickpeas pepper fl akes leaving some whole. Add tomatoes 2¾ quarts rinsed and drained with their juice, chives and thyme,, canned chickpeas and cook until heated through, 2 tablespoons lemon zest stirring occasionally; hold or cool, 1 tablespoon fresh ground cover and refrigerate up to 3 days.. black pepper ¾ teaspoon ground allspice 3. To serve, bake fi sh at 375° untill 2½ quarts canned diced fi sh turns opaque throughout and tomatoes reaches an internal temperature ¼ cup chopped fresh chives of 145°. Serve over chickpea mashsh 1 tablespoon chopped fresh garnished with lemon wedges thyme leaves plus sprigs and thyme sprigs. for garnish Lemon wedges for garnish

The versatile fl avor and texture of haddock make it interchangeable in recipes calling for cod. 19

Sysco_Finfish_Cat.indd 19 10/8/13 11:40 AM The Power of Perch Ocean perch is mild tasting, a bit on the sweet side, and has a moderately fi rm texture. The meat is lean, moist and fl aky. Deep-skinned ocean perch with the fat line Most Atlantic Ocean perch are trawl caught removed has the most delicate fl avor. The fl esh and weigh up to fi ve pounds. Atlantic Ocean is white, though not as light as cod, and turns perch are not actually perch, they’re rockfi sh opaque when cooked. that travel in large schools.

Recommended zCooking Techniques: > bakebak > fry > sauté > poach > steam

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Sysco_Finfish_Cat.indd 20 10/8/13 11:40 AM > perfect pairings The old anecdote “white wine with fi sh, red wine with meat” came about because it was assumed since meat was generally heavier and “red” in color, it should be paired with red wine and since fi sh is light and white, it should be paired with a white wine.

T oday, this is far more calculated. Such components as taste (salty, sweet, fat, and acidity) and alcohol level are analyzed when pairing wine.

Operators houlds offer White these red and white > wines as excellent Pinot Grigio > Sauvignon Blanc complements to the > Chardonnay fl avors of perch. Red > Pinot Noir > Merlot > Barbera

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Sysco_Finfish_Cat.indd 21 11/1/13 11:51 AM rockfi sh ~ a fi sh by many names!

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Sysco_Finfish_Cat.indd 22 10/8/13 11:42 AM Pacifi c edr nappers is one of several types of fi sh that make up the rockfi sh category, which also includes black bass, rock cod and Pacifi c Ocean perch. A Pacifi c Northwest staple, rockfi sh span the oceans from Alaska to New Zealand. Flavor and texture can vary between species, but rockfi sh is generally lean with a semi-fi rm texture. Often steamed, fried or baked whole, Portico rockfi sh also holds up well in chowders.

Caribbean Rockfi sh with Mango Coconut Sauce* Yield: 6 servings 4 cup fl our 1 tablespoon paprika 1 tablespoon plus 1 teaspoon McCormick® Pumpkin Pie Spice, divided 1 teaspoon kosher salt 4 teaspoon crushed red pepper 12 pounds (6x4 oz. fi llets) rock- fi sh fi llets 1 tablespoon vegetable oil 1 cup thinly sliced red onion 1 can (142 ounces) petite diced tomatoes, undrained 1 can (14 ounces) Thai Kitchen® Coconut Milk 2 cups frozen mango chunks, unthawed lightly browned. Stir in tomatoes, 1. Mix fl our, paprika, 1 tablespoon coconut milk, mango and remaining of the pumpkin pie spice, salt and 1 teaspoon pumpkin spice. Bring to This dish is layered red pepper in shallow dish. Coat boil. Return fi sh to pan. Cover. with sweet and avorys rockfi sh evenly on both sides in 3. Bake in preheated 350° oven until fl our mixture. fi sh is cooked through. Serve with fl avors, thanks to the 2. Heat oil in nonstick 5-quart cooked rice, if desired. trio of pumpkin pie saucepan or Dutch oven on medium- *Recipe provided by McCormick® spice, coconut milk high heat. Add rockfi sh; cook 3 minutes per side or until golden and mangoes. brown. Remove rockfi sh. Drain excess fat from pan. Add red onion; cook and stir 2 minutes or until

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Sysco_Finfish_Cat.indd 23 11/1/13 11:49 AM Poached Halibut with 3 medium leeks, quartered 4. Remove skin, if desired and serve Vegetables lengthwise, then thinly over vegetable mixture; top with sliced additional vegetable mixture and Yield: 24 servings 3 cups vegetable or seafood garnish with chives. Halibut Marinade stock ¼ cup minced garlic 1½ cups dry white wine 3 cups olive oil 1½ quarts shredded carrots 1 cup plus 2 tablespoons fresh 2 shallots, fi nely chopped ChefRef Cooking Tips: lemon juice Chopped chives for garnish > Use wine, sauce, other liquids or 6 tablespoons each minced moist vegetables to keep thin fl atfi sh 1. Prepare Marinade: Whisk together fi llets from drying out. Avoid sauces fresh lemon grass and rice all marinade ingredients except and herbs that overpower their vinegar green onion; stir in green onions. delicate taste. Thicker fi llets are great 2 tablespoons sesame oil Cover halibut with marinade; for broiling, then served with lightly 1½ tablespoons grated fresh refrigerate 1 hour. Transfer halibut herbed butter. ginger to hotel pan, cover and refrigerate; 1 tablespoon each kosher salt, > The fi rm and meaty fl esh of larger discard marinade. fresh ground black pepper species of fl atfi sh is good for rolling and red pepper fl akes 2. To serve, heat oil over medium- or stuffi ng. Small H&G sole – like rex or gray – can be grilled, baked ¾ cup chopped green onions high heat until hot. Sprinkle halibut or stuff ed, but not fi lleted, because 9 pounds halibut, cut into 24 with salt and pepper. Place halibut, fi llets would be too small. (6-ounce) fi llets fl esh side down, and cook 1 minute per side; remove from skillet. > Halibut is an extremely versatile Halibut & Vegetables 3. Reduce heat to medium. Add fi sh, and the thick, meaty fl esh holds ¾ cup olive oil asparagus, mushrooms, leeks, up well to a number of cooking methods and is ideal for skewering 1 tablespoon each kosher salt stock, wine, carrots and shallots. as kabobs. and ground white pepper Place halibut, skin side down, over 3 pounds asparagus, cut vegetables. Cook 5 to 6 minutes Or, try placing the fi sh in a greased, diagonally into 1-inch pieces or until halibut turns opaque shallow baking dish. Season with 1½ quarts sliced shiitake throughout and reaches an internal salt, pepper and tarragon; dot with mushrooms temperature of 145º. butter and sprinkle with chopped shallots. Cover with sour cream and bake at 375° until fi sh fl akes when tested with a fork. Before serving, garnish with parsley or chives, or sprinkle with paprika. 24

Sysco_Finfish_Cat.indd 24 10/8/13 3:37 PM menu mainstays: fl atfi sh TheThe ttermerm fl atfiatfi shsh encompassesencompasses hundredshundreds ooff sspecies,pecies mmostost nnotablyotably ssole,ole halibut and fl ounder. Common to both the Atlantic and Pacifi c Oceans, these lean, white-fl eshed bottom dwellers have a mild fl avor, making them incredibly versatile. Whether poached, grilled, baked, broiled or fried, Portico fl atfi sh are a delicious addition to any menu. Flatfi sh is often fi lleted, but some chefs also like working with halibut steaks. 25

Sysco_Finfish_Cat.indd 25 10/8/13 11:42 AM More Finfi sh Recipes from our Sysco Chefs! When it comes to fi sh, the opportunities for menu innovation are infi nite. The number one priority when it comes to a customer’s seafood dish is freshness. Using only the freshest seafood available, our Sysco Chefs have created the following recipes for inspiration in your kitchen. Seafood is the most likely ordered protein – so make sure you take advantage of this profi table entrée.

Chef Patrick’s 1 tablespoon ginger purée Oven Roasted Mediterranean 1 tablespoon ginger (julienned) Fillet of Haddock ¼ cup water ¼ cup dry white wine 6 ounces haddock 1 dash of salt and peppercorns 2 ounces spinach and artichoke dip Sauce 2 tablespoons chopped 1½ teaspoons soy sauce tomatoes 1½ teaspoons rice wine vinegar 2 basil leaves, chopped ½ teaspoon sesame oil 2 tablespoons Caesar blend 2 teaspoons granulated sugar cheese 1 teaspoon fried garlic 3 ounces haricot vert Poaching the Cod 4 ounces paella blend rice In large pan, heat 2 teaspoons of Salt and pepper to taste butter and sauté the onion and Method ginger until translucent. Add water Combine the spinach dip, tomatoes, and dry white wine. Bring to boil basil and Caesar blend cheese. Top with dash of salt and peppercorns. the haddock with the mixture, a Add cod fi llets in serving-size pieces, little white wine and olive oil and reduce heat and simmer, covered, bake at 350° 12-14 minutes. until fi sh fl akes easily 6-10 minutes. To Serve Making the Sauce Warm the rice and haricot vert, Mix all the ingredients to form the place the haddock fi llet on the plate sauce. Set aside. and pour the reduced sauce Putting It All Together around the haddock. When the fi sh is done, discard the Chef Jason’s excess liquid. Pour the sauce over Asian Style Poached Cod the fi sh and garnish with fried with Ginger ginger. Serve with jasmine rice. Chef Patrick Britten CEC AAC 6 ounces black cod Corporate Chef 1 tablespoon yellow onion Sysco Northern New England

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Sysco_Finfish_Cat.indd 26 11/1/13 11:51 AM “Simply delicious and so very easy to prepare,” says Chef Jason’s The Play by Play Jason. Honey & Soy Glazed Mix the honey, soy and vinegar and Black Cod set aside. Sauté shallots, carrots and asparagus in butter until al dente. 1½ tablespoons clover honey Add the mushrooms and cook until 1½ tablespoons soy sauce liquid purges. Add cilantro. Sauté ½ teaspoon rice wine vinegar cod in the olive oil in a separate 1 ounce unsalted butter pan, skin side down, to crisp the 2 tablespoons peeled skin. Season the fl esh with with salt shallots (diced) and pepper. Turn the fi sh and lower 3 ounces asparagus the heat. Liberally baste the skin (thinly sliced) with honey-soy mixture. Cook for 2 ounces shredded carrots another 2-3 minutes. Serve, skin side 2 ounces shiitake mushrooms up, over a bed of vegetables. Drizzle ½ teaspoon cilantro the outer edge with sauce. 2 6 ounce fi llets of black cod 2 tablespoons extra virgin olive oil

Chef Jason Bechtold Former Business Review Manager & Executive Chef at Sysco Charlotte, now ChefEx Culinary Director at Sysco Corporate 27

Sysco_Finfish_Cat.indd 27 11/1/13 11:49 AM The Portico Pledge

> No compromise in quality. > Superb consistency. > Fresh, natural fl avor. > Sustainability is key.

Sysco is the global leader in selling, marketing and distributing food products to restaurants, healthcare and educational facilities, lodging establishments and other customers who prepare meals away from home. Our family of products and services includes equipment and supplies for the food service and hospitality industries. When the goodness of nature meets the quality of Sysco, the wonders never cease. Sysco has all you’ll need to continue the tradition of quality for all of your seafood needs.

Copyright © 2013 Sysco Corporation and ViMax Media.

Sysco_Finfish_Cat.indd 28 10/8/13 11:43 AM