Bringing You the Best of America

Bringing You The Best Of America Did you know that “Made in America” has become a huge selling point? 70% of respondents to a recent food industry survey said that “Made in America” was important to them, up from 56% a year earlier. No other claim was close. That same industry survey said diners especially miss… and crave…seafood. Music to our ears. At our seafood plants in Redmond, Washington and Brunswick, Georgia, we go all out to produce gold-standard, value-added seafood that we can proudly label as a Product of the USA. 70% So now we have some ideas to help you combine GUESTS love of country and love of seafood to bring back the business. We’re calling it the United Tastes of Seafood, favorMADE IN featuring local cuisine favorites from all over America. USA Check out these All-American menu concepts.

76% CASUAL DINING OPERATORS WILL NEED

CONVENIENCE-FOCUSEDmore

PRODUCTS. Source: Technomic, 2020 Keep it Real! Some new offerings have been so successful, they will most likely stay on the menu! Operators and guests made the best out of it and we are here to help!* Family Size Meals / Bulk Meals 69%

Meal Kits / Take & Bake 61%

Convenience Wins! Many operators may make the switch to convenience-based products, especially casual and fine dining establishments:** All operators needing more convenience-focused products 38%

On-site operators needing more convenience-focused products 51% *Source: Datassentials, 2020 **Source: Technomic, 2020

YOUR PRIORITIES Quality, consistency, and price are, more than ever, OUR PRIORITY consumers’ priority! Welcome to Georgia! Southern Shrimp n’ Grits with Red Eye Gravy Here’s an easy way to become famous for your culinary creativity. Take a traditional Southern favorite and add Jumbo Buttermilk Shrimp. Then buy a nice outfit for your TV appearances.

Yield: 1 Portion Directions Ingredients 1. Prepare grits according 1 Pouch Mrs. Friday’s® Jumbo Buttermilk Shrimp (#057367) to directions on box. Grits Enhance with cheese. 1/3 Cup Yellow Grits 1 Cup Water 2. For the red eye gravy; 1/2 Cup Milk Render the bacon and add 1 Cup Cheddar Cheese, Shredded the mushrooms and onions 2 Tablespoons Butter and set aside. To Taste Salt To Taste Pepper 3. Add the butter and flour Red Eye Gravy in the same pan and slowly 2 Slices Bacon, Thick, Chopped whisk in the stock and 3 Each Mushrooms, Medium, Chopped coffee. Season with sugar 1/4 Each Onions, Small, Chopped and salt and let slowly 1 Tablespoon Butter simmer for 15-20 minutes. 1 1/2 Tablespoons Flour, All Purpose 1/2 Cup Beef or Chicken Broth 4. Cook the Jumbo 1/4 Cup Brewed Medium Roast Coffee Buttermilk Shrimp in a 1/4 Teaspoon Sugar 350°F fryer to an internal To Taste Salt temperature of 165°F. Garnish Arrange on top and add 2 Each Chives, Chopped bacon, onions, mushrooms, and gravy. Garnish with fresh chives. Welcome to South Carolina! Crispy Southern Flounder with Charleston Red Rice Serve this if you want a quiet restaurant. Your guests will be so enthralled by all the flavor in this meal, nobody will talk. They’ll just eat. And you’ll find lots of other menu apps for our Crispy Southern Flounder.

Yield: 1 Portion Directions Ingredients 1. Prepare the rice in an ® 3 Each Mrs. Friday’s Crispy Southern Flounder (#075711) oven proof pot with lid. 2 Each Hushpuppies Start out by sautéing the Charleston Red Rice bacon till crisp and reserve 2 Ounces Tomato Paste the grease and set bacon 1/2 Each Onion, Diced aside. 1/2 Each Green Bell Pepper, Diced 2. Sautée the onions and 3/4 Teaspoon Salt peppers. 1 Teaspoon Sugar 1/4 Pound Bacon, Cooked, Reserve Grease 3. Add tomato paste, 1/4 Pound Smoked Beef Sausage, Sliced water, salt, sugar and cook 1 Cup Water for five minutes to simmer. 2/3 Cup Raw Long Grain Rice 4. Add the rice and bring 2 Teaspoons Black Pepper to a simmer. 1 Each Scallion, Sliced 2 Each Lemon Wedges 5. Add the sausage and bacon and cover. Bake in 3 Ounces Comeback Sauce a 350°F oven for approximately 35-45 minutes. 6. In a 350°F fryer cook the Crispy Southern Flounder to 165°F internal temperature. Arrange on plate with the rice, hushpuppies, sauce and garnish. Welcome to Kentucky! Tavern Battered® Cod Kentucky Hot Brown Originally created at the historic Brown Hotel in Louisville, Kentucky, this heartland favorite, and star of many a TV food show, becomes a perfect seafood dish when you add our Tavern Battered® Cod.

Yield: 1 Portion Directions Ingredients 1. Cook the Tavern ® ® 2 Each Mrs. Friday’s Tavern Battered Cod (#070053) Battered® Cod in a 350°F 1 Slice Texas Toast, Toasted, Buttered fryer to an internal 3 Each Tomato, Slices temperature of 165°F. 2 Each Bacon, Slices, Cooked 4 Ounces Béchamel Sauce 2. Build the open faced Garnish Scallions, Chopped sandwich by laying the toast down on the plate, arrange the sliced tomatoes, add the bacon, then the Tavern Battered® Cod and cover with béchamel sauce and a perfect garnish with scallions. seafood dish! Welcome to Maryland! Pretzel Crusted Maryland Style Crab Cakes Here’s a Chesapeake Creation that will thrill your adoring fans. Don’t tell them how easy it is to prepare with our Gourmet Seafood & Crab Cakes.

Yield: 1 Portion Directions Ingredients 1. Thaw and dredge the ® 2 Each King & Prince Gourmet Seafood Crab Cakes (#057920) Gourmet Seafood and 1 Cup Pretzels, Coarse Ground Crab Cakes in ground 1 Tablespoon Butter, Clarified pretzel. Sauce 1/4 Cup White Wine 2. Sauté lightly in butter 1/2 Each Shallot, Fine Dice and finish in the oven. 1/8 Cup Heavy Cream Cook to an internal 2 Tablespoons Butter, Unsalted temperature of 165°F. 1 Wedge Lemon, Fresh, Juiced 1 Tablespoon Deli Mustard 3. For the sauce; Use a To Taste Salt small sauce pot to reduce Garnish Micro Greens the white wine and shallots. Add the cream and reduce by two thirds. Whisk in the butter and add the lemon juice, mustard and adjust seasoning as desired.

4. Garnish with micro greens and serve! Welcome to New York! Craft Beer BatteredTM Shrimp Cronut Don’t call this a sandwich. It’s way too special. And don’t try to make the cronuts. It’s a 3-day process. Just add our Craft Beer BatteredTM Shrimp, malt tartar sauce, garnish, and watch the line form outside your door.

Yield: 1 Portion Directions Ingredients 1. Cook Shrimp in a 350°F ® TM 12 Each Mrs. Friday’s Craft Beer Battered fryer to an internal Popcorn Shrimp (#097698) temperature of 165°F. 1 Each Cronut, Cut in Half 3 Each Dill Pickles, Sliced 2. Sauce the top and 2 Each Tomato, Slices bottom of the cronut. 1 Each Lettuce, Leaf 2 Ounces Malt Tartar Sauce 3. Arrange the shrimp on the bottom and layer the lettuce, tomatoes and pickles. Top with the other cronut half and serve. Welcome to Illinois! Chicago Style Dip Dish Seafood Pie Be different with a deep dish pizza-style seafood treat. Lobster and shrimp lovers will thank you. Super easy to prepare with our Seafood Inspirations and Lobster Sensations®. Yum!

Yield: 1 – 14 Inch Pie Directions Ingredients 1. Preheat oven to 425°F. 1 Pound King & Prince® Seafood Inspirations® (#057997) ® ® 8 Ounces King & Prince Lobster Sensations (#004610) 2. Prepare a deep dish pie 2 Pounds Dough, Chicago Style pan with light olive oil. 2 Ounces Olive Oil Add the 1/4 thick dough to 4 Cups Mozzarella Cheese the pan and work up the 1/3 Cup Parmesan Cheese sides.

3. Add the cheese evenly, seafood inspirations and Lobster Sensations®. Sprinkle with Parmesan cheese and bake on the easy to lowest rack setting till golden brown prepare = approximately 20-30 Minutes. save on labor! Welcome to Wisconsin! All-American Fish n’ Chips Move over apple pie. Alaskan-sourced Pollock coated with our signature batter using Samuel Adams Boston Lager® craft beer. Serve it anytime!

Yield: 1 Portion Directions Ingredients 1. Cook the Craft Beer ® TM 3 Each Mrs. Friday’s Craft Beer Battered Pollock (#078612) BatteredTM Pollock in a 2 Each Potato Cakes 350°F fryer to an internal 3 Ounces All American Wedge Fries temperature of 165°F. 1 Slice Seeded Rye Bread 1 Tablespoon Butter, Soft 2. Fry the potato cakes 3 Ounces Tartar Sauce and the fries and arrange 3 Ounces Apple Fennel Cole Slaw on a platter or basket as 2 Ounces Apple Sauce desired with sides and 2 Each Lemon Wedges sauces.

a great fourth of July recipe! Welcome to Louisiana! Crispy Creole Crawfish Étouffée Jazz up your menu with this French Quarter treat. No need to go crawfishing. Our Lightly Breaded Cajun Crawfish tails with Cajun spices make this an easy feast.

Yield: 1 Portion Directions Ingredients 1. In a sauce pot add the ® 20 Each Mrs. Friday’s Lightly Breaded Cajun Crawfish (#057135) butter and melt. Add the 1 Tablespoon Butter flour and cook for about 2 1/4 Teaspoons Flour, All Purpose 2 minutes stirring 1/8 Cup Celery, Chopped occasionally. 1 Tablespoon Green Pepper, Chopped 1 Tablespoon Green Onion, Chopped 2. Add the celery, 1/4 Cup Chicken Broth peppers and scallions 1/4 Cup Water to the mixture and then 1 Teaspoon Parsley, Chopped slowly whisk in the 1 Teaspoon Tomato Paste chicken broth and water 1/4 Each Bay Leaf and bring to a simmer. To Taste Salt To Taste Pepper 3. Add the tomato paste, To Taste Cayenne Pepper bay leaf, salt, pepper and 1 Cup White Rice, Prepared cayenne and slowly Garnish Green Onion, Chopped simmer for 15-20 minutes.

4. Serve over white rice.

5. Cook the Lightly Dusted Cajun Crawfish in a 350°F to an internal temperature of 165°F. Arrange Crawfish on top and garnish with chopped scallions. Welcome to Texas! Surf n’ Turf Fajitas Shrimp and beef together in a spicy collaboration with peppers and onions. Our tumble dusted, Sauce Ready® Tail-Off Shrimp will grab every flavor in your seasoning and hold them for your guests’ delight.

Yield: 1 Portion Directions Ingredients 1. Season the skirt steak ® ® 6 Each Mrs. Friday’s Sauce Ready Shrimp (#057364) with the fajita seasoning As Desired Fajita Spice Blend and sear over medium As Needed Olive Oil high heat with the onions 4 Ounces Steak, Skirt, Julienne and peppers. Add the 1/4 Each Peppers, Red, Julienne lime juice and adjust 1/4 Each Peppers, Yellow, Julienne seasoning. 1/2 Each Onions, Julienne 1 Each Lime, Juiced, Fresh 2. In a 350°F fryer cook 3 Sprigs Cilantro, Leaves the Sauce Ready® Shrimp 3 Each 6” Flour Tortillas, Grilled or Warmed to 165°F internal 1/2 Cup Iceberg Shredded Lettuce temperature. As Needed Pico de Gallo As Needed Crema 3. Season the shrimp with 3 Each Lime, Fresh, Wedges a small amount of fajita seasoning and toss with the steak, peppers and onions.

4. Garnish with cilantro leaves and serve with the crema, pico de gallo, lime wedges and lettuce on the side. Welcome to New Mexico! Breaded Scallop Posole Bring a taste of old New Mexico to your guests with Panko Breaded Scallops, pork and a mix of chiles. A flavor explosion they won’t soon forget. And they’ll become missionaries for you.

Yield: 6 Portion Directions Ingredients 1. Season the pork with salt and 30 Each Mrs. Friday’s® Breaded Scallops pepper. (#033812) 3 Pounds Pork Shoulder, 2” Cubes 2. In a large pot over medium heat, As Needed Pepper add the pork, onions, garlic, bay As Needed Kosher Salt leaf, cumin, cloves and stock. 1 Each Onion, Quartered 1 Each Bay Leaf 3. Add water to cover pork if the 1 Teaspoon Cumin Seeds, Toasted stock doesn’t. Bring to a boil and 1 Teaspoon Cloves, Whole reduce to a simmer. Simmer for 1 Quart Chicken Stock approximately 1 1/2 hours. Skim off 2 Each Ancho Chiles, Dried, Seeded, Stemmed impurities as it simmers. 2 Each Chiles de Arbol, Seeded, Stemmed 2 Each Guajillo Chiles, Dried, Seeded, Stemmed 4. Add the chiles into a bowl, add 3 Pounds Hominy, Canned, Drained, Rinsed 2 cups of boiling water. Let the Garnish chiles soak for approximatewly 1/2 As Desired Southwestern Spice Blend, hour. Add the chiles and half of Garnish for Scallop the water into a blender to make a As Desired Radishes, Sliced Thin smooth mixture. Add the chiles to As Desired Green Cabbage, Chiffonade the pot and then add the hominy. As Desired Cilantro, Rough Chopped Continue to simmer with cover until pork is tender.

5. Cook Scallops in a 350°F fryer to an internal temperature of 165°F.

6. Sprinkle the scallops with spice blend and arrange over the top of the pozole and garnish with cabbage radishes and cilantro. Welcome to California! California Lobster Sushi Roll Add a little Fisherman’s Wharf flavor for the California dreamers. The difference-maker here is Lobster Salad Sensations®, where lobster is the first ingredient and prep is easy as a Bay breeze.

Yield: 4 Rolls Directions Ingredients 1. Prepare the roll ® ® 12 Ounces King & Prince Lobster Salad Sensations (#004510) as desired, slice and 2 Cups Sushi Rice, Cooked garnish with wasabi, 1/2 Cup Rice Wine Vinegar, Seasoned ginger, sweet soy & 2 Each Nori, Cut in Half sesame seeds. 1 Tablespoon Sesame Seeds, Toasted 1 Each Cucumber, European 1 Each Avocado, Sliced Thin 1 Tablespoon Sweet Soy Glaze 1/4 Cup Soy Sauce Garnish Micro Cilantro Pickled Ginger Wasabi Paste

a perfect take-out solution! Welcome to California! Oyster Hangtown Fry A ‘49ers gold rush favorite that you’ll become famous for. Our Chef Dusted® Pacific Oysters add flavor the miners would have loved.

Yield: 1 Portion Directions Ingredients 5 Each Mrs. Friday’s® Chef Dusted® Oysters (#053826) 1. Cook the Chef Dusted® 2 Each Eggs Pacific Oysters in a 350°F 1 Tablespoon Milk Fryer to an internal To Taste Salt temperature of 165°F. To Taste Pepper 1/8 Teaspoon Nutmeg, Ground 2. Scramble the eggs with 1 Tablespoon Butter milk, salt, pepper and 1 Each Scallion, Chopped nutmeg and in a skillet add 3 Slices Bacon, Crumbled the butter and the eggs to As Desired Hot Sauce make an omelet.

3. Add the oysters and top with bacon, scallions and hot sauce if desired. KING & PRINCE SEAFOOD® Taste in Every Direction! Southern Shrimp n’ Grits with Red Eye Gravy Crispy Southern Flounder with Charleston Red Rice Tavern Battered® Cod Kentucky Hot Brown 10 Mrs. Friday’s® Jumbo Buttermilk Shrimp 3 Mrs. Friday's® Crispy Southern Flounder 2 Mrs. Friday’s® Tavern Battered® Cod (#057367) $2.40 (#075711) $2.28 (#070053) $2.26 Other Ingredients $0.75 Other Ingredients $1.75 Other Ingredients $0.50 Total Food Cost $3.15 Total Food Cost $4.03 Total Food Cost $2.76 Suggested Menu Price $8.99 Suggested Menu Price $13.99 Suggested Menu Price $9.99 Food Cost 35% Food Cost 29% Food Cost 28% Gross Profit $5.84 Gross Profit $9.96 Gross Profit $7.23 Pretzel Crusted Maryland Style Crab Cakes Craft Beer BatteredTM Shrimp Cronut Chicago-Style Deep Dish Seafood Pizza 2 King & Prince® Gourmet Seafood Crab Cakes 12 Mrs. Friday’s® Craft Beer BatteredTM 4 ounces King & Prince® Seafood Inspirations® (#057920) $2.04 Popcorn Shrimp (#097698) $0.84 (#057997) $1.84 ® ® Other Ingredients $0.75 Other Ingredients $1.50 2 ounces King & Prince Lobster Sensations $1.24 Total Food Cost $2.79 Total Food Cost $2.34 (#004610) Suggested Menu Price $12.99 Suggested Menu Price $10.99 Other Ingredients $0.50 Food Cost 21% Food Cost 21% Total Food Cost $3.58 Suggested Menu Price / Portion cost per Gross Profit $10.20 Gross Profit $8.65 1/4 pizza $10.99 Food Cost 33% Gross Profit $7.41 All-American Fish n’ Chips Crispy Creole Crawfish Étouffée Surf n’ Turf Fajitas 3 Mrs. Friday’s® Craft Beer BatteredTM Pollock 20 Mrs. Friday’s® Lightly Breaded Cajun 6 Mrs. Friday’s® Sauce Ready® Shrimp (#078612) $2.55 Crawfish (#057135) $2.60 (#057364) $0.72 Other Ingredients $1.50 Other Ingredients $1.00 Other Ingredients $0.75 Total Food Cost $4.05 Total Food Cost $3.60 Total Food Cost $1.47 Suggested Menu Price $14.99 Suggested Menu Price $4.99 Suggested Menu Price $4.99 Food Cost 27% Food Cost 24% Food Cost 29% Gross Profit $10.94 Gross Profit $11.39 Gross Profit $3.52

Breaded Scallop Posole California Lobster Sushi Roll Oyster Hangtown Fry ® ® ® ® 3 Ounces King & Prince 5 Mrs. Friday’s Chef Dusted Oysters 5 Mrs. Friday’s Breaded Scallops (#033812) $1.80 Lobster Salad Sensations® (#004510) $1.86 (#053826) $1.25 Other Ingredients $1.75 Other Ingredients $0.75 Other Ingredients $1.25 Total Food Cost $3.55 Total Food Cost $2.61 Total Food Cost $2.50 Suggested Menu Price $12.99 Suggested Menu Price $8.99 Suggested Menu Price $8.99 Food Cost 27% Food Cost 29% Food Cost 28% Gross Profit $9.44 Gross Profit $6.38 Gross Profit $6.49

Contact King & Prince Seafood® at 800.632.5464 or [email protected] for an exciting seafood LTO.