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Seafood Product Name Inserts (650) | South Bay Abrams

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SEAFOOD 650 PRODUCT NAME INSERT ORDER FORM Mailing Address: P.O. Box 2118 Huntington Beach, CA 92647-0118 Plant, Office & Showroom Address: 15662 Producer Lane Huntington Beach, CA 92649-1310 TOLL-FREE PHONE: (800) 852-2806 • TOLL-FREE FAX: (800) 774-8884 COOKED DATE __________________________ P.O. NO. ________________________________________ DUNGENESS ACCOUNT NAME ____________________________________ STORE NO. ________________ ADDRESS __________________________________________________________________________ CRABS CITY __________________________________________________ ZIP ______________________ PHONE __________________________________ ORDERED BY __________________________ Black on White - Actual size shown - 2 5/16” x 1 5/16” 5000 ____ ABALONE 5105 ____ FRESH WHOLE CATFISH 5174 ____ FRESH LING COD 5001 ____ ABALONE STEAKS 5106 ____ CHANNEL CATFISH 5175 ____ FILLET OF LING COD 5002 ____ FRESH ABALONE 5107 ____ DEEP SEA CATFISH 5176 ____ FRESH LING COD FILLETS 5003 ____ AHI 5108 ____ LOUISIANA CATFISH 5177 ____ LING COD STEAKS 5004 ____ FRESH AHI YELLOWFIN TUNA 5109 ____ CAJUN STYLE CATFISH 5178 ____ PACIFIC LING COD FILLET 5005 ____ AHI HAWAIIAN YELLOWFIN TUNA 5110 ____ CAJUN STYLE CATFISH FILLETS 5179 ____ WHOLE LING COD 5006 ____ AHI TUNA STEAKS 5110-1 ____ FRESH CATFISH NUGGETS 5180 ____ TRUE COD 5110-2 ____ FROZEN CATFISH NUGGETS 5181 ____ FILLET OF TRUE COD 5009 ____ FRESH ALBACORE 5111 ____ OCEAN CATFISH 5182 ____ PACIFIC TRUE COD FILLET 5010 ____ ALBACORE 5112 ____ FRESHWATER CATFISH 5183 ____ ROCK COD 5011 ____ FILLET OF ALBACORE 5113 ____ CATFISH NUGGETS 5184 ____ FILLET OF ROCK COD 5022 ____ ANGLO FISH 5114 ____ CHUBS 5185 ____ ATLANTIC COD 5023 ____ ANCHOVIES 5186 ____ NATURAL COD 5115 ____ CAVIAR 5187 ____ KIPPERED COD 5040 ____ BARRACUDA 5115-1 ____ FRESH CAVIAR 5188 ____ FRESH COD STEAKS 5041 ____ FRESH BARRACUDA 5115-2 ____ SEVRUGA 1 OZ. 5189 ____ ICELANDIC COD 5042 ____ BARRACUDA ROE 5115-3 ____ OSETRA 1 OZ. 5190 ____ FRESH BLACK COD FILLETS 5050 ____ SEA BASS 5115-4 ____ BELUGA 1 OZ. 5191 ____ FRESH BLACK COD STEAKS 5051 ____ SEA BASS FILLET 5116 ____ CEVICHE 5192 ____ SALTED COD 5051-1 ____ FRESH PACIFIC SEABASS FILLET 5117 ____ CHOWDER FISH 5193 ____ ALASKAN COD FILLETS 5052 ____ FRESH SEA BASS 5120 ____ CLAMS 5198 ____ LOCAL CRABS 5053 ____ SEA BASS STEAK 5121 ____ BUTTER CLAMS 5199 ____ SOFT SHELL CRABS 5054 ____ WHOLE SEA BASS 5122 ____ FRESH CLAMS 5200 ____ CRABS 5055 ____ FRESHWATER BASS 5123 ____ HARD SHELL CLAMS 5201 ____ FRESH CRABS 5056 ____ CHILEAN SEA BASS 5124 ____ LITTLENECK CLAMS 5202 ____ WHOLE COOKED CRABS 5057 ____ FRESH CHILEAN SEA BASS 5125 ____ LIVE LITTLENECK CLAMS 5203 ____ COOKED DUNGENESS CRABS 5058 ____ NEW ZEALAND BLUENOSE BASS 5126 ____ CHERRYSTONE CLAMS 5204 ____ DUNGENESS CRABS 5059 ____ ROCK BASS 5128 ____ LIVE CHERRYSTONE CLAMS 5205 ____ FRESH DUNGENESS CRABS 5060 ____ STRIPED BASS 5129 ____ RAZOR CLAMS 5206 ____ WHOLE DUNGENESS CRABS 5061 ____ TILE BASS 5130 ____ STEAMING CLAMS 5207 ____ DUNGENESS CRAB MEAT 5062 ____ WHITE SEA BASS 5131 ____ MANILA CLAMS 5208 ____ KING CRABS 5063 ____ MEXICAN SEA BASS 5132 ____ STUFFED CLAMS 5209 ____ KING CRAB LEGS & CLAWS 5064 ____ BLACKENED FISH 5133 ____ CLAMS ON THE HALF SHELL 5210 ____ KING CRAB MEAT 5070 ____ ENGLISH BLOATERS 5134 ____ COOKED CLAMS 5211 ____ KING CRAB LEGS 5071 ____ BLUE FISH 5135 ____ LIVE EASTERN CLAMS 5212 ____ ALASKAN CRAB MEAT 5072 ____ BONITA 5136 ____ LIVE EASTERN LITTLENECK CLAMS 5213 ____ ALASKAN KING CRAB MEAT 5073 ____ BUFFALO 5140 ____ COCKELS 5214 ____ ALASKAN SNOW CRAB MEAT 5074 ____ BULLHEAD 5141 ____ NEW ZEALAND COCKELS 5215 ____ ALASKAN SNOW CRAB 5075 ____ BUTTERFISH 5142 ____ LIVE NEW ZEALAND COCKELS 5216 ____ SNOW CRAB MEAT 5217 ____ SNOW CRAB LEGS 5076 ____ FILLET OF BUTTERFISH 5150 ____ COCKTAIL SAUCE 5077 ____ FRESH BUTTERFISH 5218 ____ SNOW CRAB LEGS & CLUSTERS 5160 ____ COD 5219 ____ SNOW CRAB CLAWS 5080 ____ CALAMARI 5161 ____ CODFISH 5220 ____ CRAB CLAWS 5081 ____ CALAMARI STEAKS 5162 ____ ALASKAN COD 5221 ____ CRAB LEGS 5082 ____ BREADED CALAMARI PATTIES 5163 ____ ARCTIC COD 5222 ____ CRAB MEAT 5090 ____ CARP 5164 ____ BBQ COD 5223 ____ COOKED CRAB MEAT 5091 ____ FRESH CARP 5165 ____ FILLET OF COD 5224 ____ CRAB CLUSTERS 5097 ____ SEASONED CATFISH FILLETS 5166 ____ CANADIAN COD 5225 ____ BLUE CRABS 5098 ____ JUMBO CATFISH 5167 ____ COD BELLIES 5225-1 ____ FRESH BLUE CRABS 5099 ____ WHOLE CATFISH 5168 ____ BLACK COD 5226 ____ LOUISIANA BLUE CRABS 5100 ____ CATFISH 5169 ____ FRESH BLACK COD 5227 ____ STUFFED CRABS 5101 ____ FRESH CATFISH 5170 ____ WHOLE BLACK COD 5228 ____ CRAB COCKTAIL 5102 ____ FILLET OF CATFISH 5171 ____ FILLET OF BLACK COD 5229 ____ IMITATION CRAB COCKTAIL 5103 ____ FRESH CATFISH FILLETS 5172 ____ FRESH COD 5230 ____ IMITATION CRAB MEAT 5104 ____ FRESH SKINLESS CATFISH 5173 ____ LING COD 5231 ____ IMITATION CRAB LEGS 5232 ____ IMITATION CRAB SALAD South Bay Abrams Manufacturing & Distribution page 1 07/04 650 PRODUCT NAME INSERT ORDER FORM TOLL-FREE PHONE: (800) 852-2806 TOLL-FREE FAX: (800) 774-8884 5341 ____ KIPPERED HERRING 5453 ____ OPELU HAWAIIAN MACKEREL 5351 ____ JOHN DORY 5460 ____ ORANGE ROUGHY ORANGE 5360 ____ KINGFISH 5461 ____ ORANGE ROUGHY FILLET ROUGHY 5361 ____ KIPPERS 5462 ____ FRESH ORANGE ROUGHY 5362 ____ EASTERN KIPPERS 5463 ____ AUSTRALIAN ORANGE FILLET ROUGHY FILLETS 5370 ____ LANGOSTINOS 5464 ____ OREO DORY FILLETS 5371 ____ COOKED LANGOSTINOS Black on White - Actual size: 2 5/16” x 1 5/16” 5470 ____ OYSTERS 5373 ____ BRAZILIAN LOBSTER TAILS 5471 ____ FRESH OYSTERS 5374 ____ BREADED LOBSTER 5472 ____ PACIFIC OYSTERS 5233 ____ ALASKAN KING CRAB LEGS 5375 ____ FINGER LOBSTERS 5473 ____ WESTERN OYSTERS 5234 ____ ALASKAN SNOW CRAB LEGS 5376 ____ FINGER LOBSTER TAILS 5474 ____ EASTERN OYSTERS 5235 ____ DUNGENESS CRAB MEAT COCKTAIL 5377 ____ STUFFED LOBSTER 5475 ____ FRESH EASTERN OYSTERS 5236 ____ IMITATION CRAB CLAWS 5378 ____ FRESH COOKED MAINE 5237 ____ IMITATION CRAB STICKS LOBSTER TAILS 5476 ____ LIVE EASTERN OYSTERS 5238 ____ IMITATION CRAB FLAKES 5379 ____ IMITATION LOBSTER TAILS 5477 ____ BELON OYSTERS 5478 ____ LOUISIANA OYSTERS 5239 ____ CRAWFISH 5380 ____ LOBSTER 5479 ____ OYSTERS IN SHELL 5240 ____ EELS 5381 ____ LOCAL LOBSTER 5480 ____ BLUE POINT OYSTERS 5245 ____ CROAKER 5382 ____ CALIFORNIA LOBSTER 5482 ____ FRESH WESTERN OYSTERS JAR 5246 ____ CUTTLEFISH 5383 ____ WHOLE CALIFORNIA LOBSTER 5483 ____ FRESH EASTERN OYSTERS JAR 5250 ____ FINNAN HADDIE 5384 ____ COOKED LOBSTER 5485 ____ LIVE OLYMPIA OYSTERS 5253 ____ FISH HEADS 5385 ____ WHOLE COOKED LOBSTER 5486 ____ COOKED OYSTERS 5254 ____ SEAFOOD KABOBS 5386 ____ PACIFIC COOKED LOBSTER 5487 ____ OYSTERS ON THE HALF SHELL 5254-1 ____ SHRIMP & SCALLOP SKEWER 5387 ____ MAINE LOBSTER 5488 ____ SHUCKED OYSTERS 5254-2 ____ SEAFOOD COMBO 5388 ____ WHOLE MAINE LOBSTER 5255 ____ FISH STICKS 5389 ____ MAINE COOKED LOBSTER 5490 ____ PERCH 5256 ____ FISH KABOBS 5390 ____ LOBSTER TAILS 5491 ____ PERCH FILLETS 5391 ____ AUSTRALIAN LOBSTER TAILS 5492 ____ WHOLE PERCH 5257 ____ FLOUNDER 5392 ____ PETITE LOBSTER TAILS 5493 ____ OCEAN PERCH 5258 ____ FILLET OF FLOUNDER 5393 ____ ROCK LOBSTER TAILS 5494 ____ OCEAN PERCH FILLET 5259 ____ FRESH FLOUNDER 5394 ____ AUSTRALIAN LOBSTER 5495 ____ OCEAN PERCH SKIN ON 5260 ____ FROG LEGS 5395 ____ AUSTRALIAN COOKED LOBSTER 5496 ____ FILLET OF PERCH SKIN ON 5261 ____ JUMBO FROG LEGS 5396 ____ LARGE LOBSTER TAILS 5497 ____ POCKET PERCH 5270 ____ GAR 5397 ____ LOX 5498 ____ SKIN ON PERCH 5271 ____ GASPER GOO 5397-1 ____ LOX TRIMMINGS 5499 ____ FRESH PERCH FILLETS 5272 ____ GEFILTE FISH 5398 ____ NOVA SCOTIA LOX 5500 ____ PICKEREL 5273 ____ GREY FISH 5399 ____ LUTEFISH 5510 ____ PIKE 5274 ____ GROUPER 5511 ____ PIKE FILLETS 5275 ____ GRUNION 5400 ____ MACKEREL 5401 ____ FRESH MACKEREL 5512 ____ WALLEYED PIKE FILLETS 5289 ____ FRESH HADDOCK 5402 ____ PACIFIC MACKEREL 5513 ____ NORTHERN PIKE 5290 ____ HADDOCK 5403 ____ EASTERN MACKEREL 5516 ____ POLLACK 5291 ____ FILLET OF HADDOCK 5404 ____ SPANISH MACKEREL 5520 ____ POMPANO 5292 ____ ATLANTIC HADDOCK 5405 ____ KIPPERED MACKEREL 5521 ____ PORGIES 5293 ____ HAKE FILLET 5410 ____ MAHI-MAHI 5530 ____ PRAWNS 5294 ____ HAMACHI 5411 ____ FRESH MAHI-MAHI 5531 ____ MONTEREY SPOT PRAWNS 5300 ____ HALIBUT 5412 ____ MAHI-MAHI FILLETS 5532 ____ COOKED PRAWNS 5301 ____ FRESH HALIBUT 5413 ____ FRESH MAHI-MAHI FILLET 5533 ____ FRESH ALASKAN SPOT PRAWNS 5302 ____ FILLET OF HALIBUT 5414 ____ FRESH MARLIN 5534 ____ JUMBO TIGER PRAWNS 5303 ____ FRESH HALIBUT FILLETS 5540 ____ RED ROCK 5304 ____ HALIBUT STEAKS 5415 ____ MONK FISH FILLETS 5541 ____ FRESH RED ROCK 5305 ____ FRESH HALIBUT STEAKS 5416 ____ MONK FISH 5306 ____ HALIBUT LOIN STEAKS 5417 ____ FRESH MONK FISH 5550 ____ RED SNAPPER 5307 ____ HALIBUT ROAST 5418 ____ MATJES 5551 ____ FILLET OF RED SNAPPER 5308 ____ ALASKAN HALIBUT STEAKS 5419 ____ MULLETS 5552 ____ PACIFIC RED SNAPPER 5309 ____ EASTERN HALIBUT 5553 ____ PACIFIC RED SNAPPER FILLET 5430 ____ MUSSELS 5310 ____ WHOLE CALIFORNIA HALIBUT 5553-1 ____ FRESH PACIFIC RED SNAPPER FILLET 5431 ____ EASTERN MUSSELS 5311 ____ CAJUN STYLE HALIBUT 5554 ____ WHOLE PACIFIC SNAPPER 5432 ____ FRESH EASTERN MUSSELS 5312 ____ CAJUN STYLE HALIBUT FILLET 5555 ____ FRESH RED SNAPPER 5433 ____ MAINE MUSSELS 5313 ____ HALIBUT FLETCH 5434 ____ LIVE MAINE MUSSELS 5560 ____ ROCK FISH 5314 ____ FRESH HALIBUT ROAST 5435 ____ NEW ZEALAND MUSSELS 5561 ____ FILLET OF ROCK FISH 5330 ____ HERRING 5436 ____ FRESH MUSSELS 5562 ____ ROE 5331 ____ CUT HERRING 5437 ____ LIVE MUSSELS 5564 ____ SABLE FISH 5332 ____ CREAMED HERRING FILLETS 5438 ____ LIVE EASTERN
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  • Collapse and Recovery of Marine Fishes

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    letters to nature sulphide complexes, indicating that Cu sulphide clusters are more 7. Al-Farawati, R. & van den Berg, C. M. G. Metal-sulfide complexation in seawater. Mar. Chem. 63, 331–352 (1999). stable than Cu organic complexes. This explains why laboratory 8. Luther III, G. W., Rickard, D. T., Theberge, S. M. & Olroyd, A. Determination of metal (bi)sulfide cultures of oceanic phytoplankton have been observed to increase stability constants of Mn2+,Fe2+,Co2+,Ni2+,Cu2+, and Zn2+ by voltammetric methods. Environ. Sci. the production of total dissolved sulphides when the concentrations Technol. 30, 671–679 (1996). of free Cu and Zn in the culture media were increased22. Although 9. Helz, G. R, Charnock, J. M., Vaughan, D. J. & Garner, C. D. Multinuclearity of aqueous copper and zinc bisulfide complexes—an EXAFS investigation. Geochim. Cosmochim. Acta 57, the data that we report here suggest that metal sulphide formation is 15–25 (1993). a means of detoxifying trace metals for organisms, further toxico- 10. Luther III, G. W., Theberge, S. M. & Rickard, D. T. Evidence for aqueous clusters as intermediates logical studies are needed to quantify the roles both sulphides and during zinc sulfide formation. Geochim. Cosmochim. Acta 19/20, 3159–3169 (1999). ‘natural’ organic ligands play in controlling Cu toxicity in natural 11. Peters, J. W., Lanzilotta, W. N., Lemon, B. J. & Seefeldt, L. C. X-ray crystal structure of the Fe-only hydrogenase (Cpl) from Clostridium pasteurianum to 1.8 angstrom resolution. Science 282, 1853– waters. 1858 (1998). Sulphur complexation may have a dramatic effect on the acute 12.
  • Fillet Steak with Slow-Cooked Tomatoes, Salsa Verde Watercress

    Fillet Steak with Slow-Cooked Tomatoes, Salsa Verde Watercress

    Fillet steak with slow-cooked tomatoes, salsa Verde watercress The fillet is probably the nicest and most expensive cut of beef. It’s very lean and tender due to the short fibres in the meat. Salsa verde not only contains lots of vitamins, it also bursts with freshness from the herbs and savoury anchovies. With the slow-cooked tomatoes and watercress salad, this is a recipe that will have you looking forward to steak night. Remember to stick to no more than 1 tablespoon of balsamic vinegar per sitting. Ingredients-serves 4 . 4 x 100g fillet steaks For the slow-cooked tomatoes: . 520g/4 vine-ripened tomatoes or 16 . cherry tomatoes . 2 sprigs of fresh thyme . splash of balsamic vinegar . splash of olive oil . pinch of caster sugar . salt and freshly ground black pepper For the salsa verde: . 2 tsp white wine vinegar . 4–5 fresh basil sprigs, leaves only . handful of fresh flat-leaf parsley . 6g/2 tinned anchovy fillets, drained and finely chopped . 3 tsp capers . 100ml garlic-infused olive oil For the watercress salad: . 100g watercress . 4 tbsp olive oil . 1 tsp white wine vinegar . 1 tsp Dijon mustard . pinch of salt Method Preheat the oven to 120°C. To prepare the slow-cooked tomatoes, combine the thyme, vinegar, oil, sugar and seasoning and dip the tomatoes (still on the vine) into the mix, coating them completely. Place on a baking tray and gently roast them in the oven for 15–20 minutes. Heat a large frying pan over a high heat until it’s smoking hot, then brush with olive oil.
  • Imported Food Risk Statement Bivalve Molluscs and Domoic Acid

    Imported Food Risk Statement Bivalve Molluscs and Domoic Acid

    Imported food risk statement Bivalve molluscs and domoic acid Commodity: Bivalve Molluscs. This includes whole or portions of bivalve molluscs that are fresh, frozen, dried or canned, such as cockles, clams, mussels, oysters and scallops. The following products are excluded and therefore not covered by this risk statement: cephalopod molluscs (e.g. squid, octopus, cuttlefish) and jelly fish marinara mix. Analyte: Domoic acid (DA) Recommendation and rationale Is DA in bivalve molluscs a medium or high risk to public health: Yes No Uncertain, further scientific assessment required Rationale: Consumption of seafood containing DA has resulted in human poisoning incidents and deaths. DA is a potent neurotoxin that causes amnesic shellfish poisoning (ASP) within 24-48 hours following ingestion. There is no antidote for ASP. DA is not destroyed by cooking, freezing or other food processing. General description Nature of the analyte: DA is a water-soluble, non-protein amino acid. It is produced by some marine diatoms of the genus Pseudo- nitzschia spp., which are likely to be present to some extent in most coastal marine environments. Isomers of DA are less toxic. Domoic acid is not reliably destroyed by common cooking methods (Vidal et al. 2009) or by autoclaving (McCarron and Hess 2006). Adverse health effects: DA is a potent neurotoxin that causes amnesic shellfish poisoning (ASP) within 24-48 hours following ingestion. There is no antidote for ASP. Clinical signs of acute DA toxicity (or ASP) are mild gastrointestinal symptoms (vomiting, diarrhoea, and abdominal pain) from an oral dose ranging between 0.9 and 2 mg DA/kg bw.
  • Miscellaneous Mollusc Resources of Pacific Islands

    Miscellaneous Mollusc Resources of Pacific Islands

    SPC/lnshore Fish. Res./WP2 29 February 1988 ORIGINAL : ENGLISH ( Noumea, New Caledonia, 14-25 March 1988) HISCELLANEOUS MOLLUSC RESOURCES OF PACIFIC ISLANDS BY Dr A.D. Lewis Introduction l Molluscs (Phylum Molluscs) we a diverse array of "shellfish", which include bivalves (clams, cockles, oysters, mussels - Class Pelecypoda) ,gastropods ( snails, abalone, seahares- Class Gastropods) and cephalopods (squids, octopus, cuttlefish - Class Cephalopoda). These support large marine fisheries, world landings of molluscs exceeding 6 millions tonnes in 1985 (Anon, 1987) and dominated by cephalopods ( 1.67 million mt,), clams, cockles and arkshells ( 1.6 1 million mt.) and oysters ( 1.03 million mt). 2. Previous sessions at the workshop have considered in detail the molluscs of major commercial importance to Pacific Islands. This include molluscs harvested primarily for Industrial purposes (eg. trochus, green snail and pearl shell, for their nacreous shell interiors) as well as those harvested primarily for human consumption (giant clams). 3. There is in addition, however a wide range of molluscs harvested throughout the Pacific Islands for subsistence purposes and in some cases small scale commercial exploitation. Many are gleaned from a variety of inshore habitats, including mud flats, mangrove roots, sandy beaches, reef flats and rubble areas. These molluscs are commonly collected by women, and have traditionally served as important reserve food sources during times of bad weather or poor line fishing. In (tensely populated atolls, they may become a primary fooAsource, Zann ( 1985) noting that in South Tarawa (Kiribati), landings of three lagoon bivalves exceed that of all finfish combined. 4. Othermoreactivemolluscsaretakenwithluresorbaits(cephalopoda).whilstothers are trawled (scallops).