A Complete Listing of Our Frozen Seafood Items
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REPORT on the NORWEGIAN FROZEN FISH FILLET Industryl/ by R
August 1953 Washington 25, D.C. Vol. I 5 , No.8 : REPORT ON THE NORWEGIAN FROZEN FISH FILLET INDUSTRyl/ By R. T. Wh i teleather* FILLETING INDUSTRY IN GENERAL The fisheries that support the groundfish fillet industry in Norway are lo cated in the northern part of the country principally from the Lofot Islands area northward to Hammerfest in Finnmark. These fisheries, particularly those for cod, are generally ranked among the most prolific in the world. In a normal year the Lofot fisheries alone from January through March yield from 80,000 to 120,000 met ric tons of large cod. Notwi t hst anding this, the 1953 spring fishery for cod was disastrous owing to violent storms and almost continuous bad weather for the two- onth period which comprised most of the season. No trawlers operate in t he Lofot cod fishery. The purse seiners, gill netters, ong liner., and hand liners used are dependent to a great extent on reasonably air weather conditions. As a result of the curtailed fishing because of the poor weather during the 1953 ( orwegian Landings of p-r1nc-ipal Species Used in Fillet season, the landings of Industry. 1948- 52 headed and gutted cod asof Species 19521/ 11951 19501194911948 March 30 amounted to only '. Thousands of r.~etric Tons) about 25,000 tons, one of octY (headed and gutted ) . 218 1 249 1961176\ 179 the poorest showings during addock •••••.••• do . ..... 22 18 18 21 25 the past 50 years. Since cean catfish ••• do. ..... 5 6 5 3 1 }'larch is usually considered )cean perch (round) •. -
Total Mercury and Copper Concentrations in Lake Trout and Whitefish Fillets from Lake Superior
Total Mercury and Copper Concentrations in Lake Trout and Whitefish Fillets From Lake Superior Activity: 19 -23 By Kory Groetsch Environmental Section Biological Services Division INTRODUCTION Mercury and copper are the two most toxic heavy metals to fish. Furthermore, methyl mercury can accumulate in fish muscle tissue to levels that, consumed on a regular basis, may pose a risk to human health. Both of these metals are released during copper mining and ore processing. Copper mining and processing were a major industry in the Keweenaw Peninsula of Michigan during the mid-1800's. Mining processes which involved heating the ore, released mercury as a bi-product into the air. Furthermore, the unused portion of the ore after the desired minerals were removed (i.e. tailings) were dumped off the shoals of the Keweenaw Peninsula into Lake Superior. These tailing have formed large sholes referred to as stamp sands. Because the extraction of copper from the ore is not a 100% efficient process, it is reasonable to assume that copper, as well as mercury, were in the tailings released into the waters around the Keweenaw Peninsula. The waters around the Keweenaw Peninsula are the location of several lake trout and whitefish spawning reefs. The lake trout and whitefish populations around the Keweenaw Peninsula are sustained by the fish reproduction that occurs on these reefs. These lake trout and whitefish populations have significant cultural and economic importance to the Anishinabe. The purpose of this study was to determine the total mercury and total copper concentrations in the muscle tissue (i.e. fillet) of lake trout and whitefish, in size ranges commonly caught by tribal fishermen around the Keweenaw Penisula. -
CHAPTER 3 FISH and CRUSTACEANS, MOLLUSCS and OTHER AQUATIC INVERTEBRATES I 3-L Note
)&f1y3X CHAPTER 3 FISH AND CRUSTACEANS, MOLLUSCS AND OTHER AQUATIC INVERTEBRATES I 3-l Note 1. This chapter does not cover: (a) Marine mammals (heading 0106) or meat thereof (heading 0208 or 0210); (b) Fish (including livers and roes thereof) or crustaceans, molluscs or other aquatic invertebrates, dead and unfit or unsuitable for human consumption by reason of either their species or their condition (chapter 5); flours, meals or pellets of fish or of crustaceans, molluscs or other aquatic invertebrates, unfit for human consumption (heading 2301); or (c) Caviar or caviar substitutes prepared from fish eggs (heading 1604). 2. In this chapter the term "pellets" means products which have been agglomerated either directly by compression or by the addition of a small quantity of binder. Additional U.S. Note 1. Certain fish, crustaceans, molluscs and other aquatic invertebrates are provided for in chapter 98. )&f2y3X I 3-2 0301 Live fish: 0301.10.00 00 Ornamental fish............................... X....... Free Free Other live fish: 0301.91.00 00 Trout (Salmo trutta, Salmo gairdneri, Salmo clarki, Salmo aguabonita, Salmo gilae)................................... X....... Free Free 0301.92.00 00 Eels (Anguilla spp.)..................... kg...... Free Free 0301.93.00 00 Carp..................................... X....... Free Free 0301.99.00 00 Other.................................... X....... Free Free 0302 Fish, fresh or chilled, excluding fish fillets and other fish meat of heading 0304: Salmonidae, excluding livers and roes: 0302.11.00 Trout (Salmo trutta, Salmo gairdneri, Salmo clarki, Salmo aguabonita, Salmo gilae)................................... ........ Free 2.2¢/kg 10 Rainbow trout (Salmo gairnderi), farmed.............................. kg 90 Other............................... kg 0302.12.00 Pacific salmon (Oncorhynchus spp.), Atlantic salmon (Salmo salar) and Danube salmon (Hucho hucho)............. -
Silverfin (Asian Carp) Recipes
Chef Philippe Parola and Silverfin Promotion, LLC The Asian Carp Invasion Solution A Letter from Chef Philippe After almost two years of research and development focused on the Asian carp invasion solution, we proudly have identified and engineered the necessary food technology to process Asian carp into boneless, pre-cooked, microwaveable, healthy, U.S. wild-caught, affordable, value-added Silverfin fillets. Our packaging concepts are consumer friendly and easy to identify as a premiere U.S. fish product under the Silverfin Craze brand name. To be able to successfully remove Asian carp, we must create a strong incentive to put present and future fishermen to work. This incentive will be easily achieved by marketing our value-added fish products in national and international food market places. Furthermore, our formula will sustain itself and generate multiple tax revenues to Local, State and Federal governments. Our clear and simple solution includes processing up to 80,000 pounds of raw fish per day. This will boost fresh water fisheries and local economies by creating permanent and part time jobs. It will also help control the Asian carp population, and prevent a total take-over by these invasive species which would displace our native fish. Our processing concept will be able to handle other invasive fish species such as Black carp and Snakehead . Removing so many of these large jumping fish from American waters on a daily basis will also reduce the danger of someone being seriously injured, or even killed, by these fish when they leap from the water. When we met with Mr. -
Portraits with Pollock
FOREWORD The Department of the Interior's Bureau of Commercial Fisheries and th e dom es tic fishing industry, especiall y that part of the industry lo cated in New England, recommend pollock, an excellent sea food- nutritious, flavorful and sati s fying a delicious substitute for haddock. Pollock is available in great numbers in the co ld waters of the North Atlantic but is a relatively unused food resource. They are more difficult to catch th an haddock, but haddock have experienced spawning failures during the past 5 years. The famous Georges Bank haddock populations are extremely low. The United States and 13 other nations and their fishing fleets are cooperating in a program to rehabilitate the haddock resource. International annual catch quotas have been imposed and fishing for haddock in certain areas is prohibited during the spawnin g season. This program will continue at least through 1972. With little or no h addock on the market, fishing efforts are now co ncentrated on pollock, a close relative of both the haddock and cod. Try pollock us in g you r own favorite recipe, or the Bureau of Commercial Fisheries tested and approved "0;"' ;0 <h;. ,obl;"I;,o, @~ H. ~I Charles H. Meacham Commissioner for Fi sh and Wildlife The Bureau of Commercial Fishefles of the U.S. Department of the Interior proudly presents a new showing of Portraits with PollocK. In an unusual series of still lifes, the Bureau portrays this versatile fish in an exciting array of seafood spectaculars for today's busy homemaker. By using classic techniques of the masters, the Bureau has captured all the rich flavor and imagination of American pollock in this special collector's edition. -
Pollachius Virens
MARINE ECOLOGY PROGRESS SERIES Published October 5 Mar Ecol Prog Ser Use of rocky intertidal habitats by juvenile pollock Pollachius virens Robert W. Rangeley*, Donald L. Kramer Department of Biology, McGill University, 1205 Docteur Penfield Avenue, Montreal, Quebec, Canada H3A 1B1 ABSTRACT: We ~nvestigatedpatterns of distribution and foraging by young-of-the-year pollock Pol- lachius virens in the rocky intertidal zone. Pollock were sampled by beach seine in fucoid macroalgae and in open habitats at all stages of the tide, day and night throughout the summer. Their presence in shallow water at the high tidal stages indicated that at least part of the pollock population migrated across the full width of the intertidal zone (150 m) each tide. Densities in shallow water were much higher at low than at high tidal stages suggesting that a large influx of pollock moved in from the sub- tidal zone at low tidal stages and then dispersed into intertidal habitats at high tidal stages. There were few differences in pollock densit~esbetween algal and open habitats but abundances likely increased in the algal habitat at higher tidal stages when changes in habitat availability are taken Into account. Densities were higher at night and there was an order of magnitude decline in pollock densities from early to late summer. In another study we showed that piscivorous birds are a probable cause of pollock summer mortality. Pollock fed on invertebrates from intertidal algae relatively continuously. The tidal migrations of juvenile pollock observed in this study and their use of macroalgae as a foraging and possibly a refuging habitat strongly suggests that the rocky intertidal zone may be an important fish nursery area. -
Pollock Or Cod: Can the Difference Be Told?
Fishery Notes versa. The tasters were asked to identify the two like samples and then give their preference of either the like pair or the odd sample. Tasters marked their re sults on score sheets which were re Pollock or Cod: Can turned for tabulation (Fig. 1). To avoid the Difference Be Told? chance selection of the odd sample, samples were served in the order shown in Table 4, thus lowering to one-third The pollock, Pollachius virens, is a ethnic ongln. The tests were con the probability of chance selection of good source of protein which can often ducted, and the samples prepared, by the odd sample. be processed and prepared in recipes students of the Institute's Food Science The results ofthe 2-day test are given that call for Atlantic cod, Gadus and Nutrition Program. Fish used for in Table 5. More than 60 percent of the morhua, or haddock, Melanogrammus the taste tests were donated by a com tasters failed to identify the like sam aeglefinus. The pollock is similar in mercial fish processor in the form of ples of Fishwich and Fishcake, and flavor, odor, and texture to both cod and frozen fish fillet blocks. Recipe samples nearly half of the tasters failed to iden haddock, yet is not a popular catch were prepared as in Table 3 for Glouces tify the like samples of Gloucester Sea among coastal water fishermen who ter Sea Puffs, Fishwiches, and Puffs. About 50 percent of those tasters often equate it with poor quality and Fishcakes. who correctly identified the like pairs throw it back. -
Influence of Controlled Freezing-Point Temperature on the Freshness and Taste of Pickled and Dried Grass Carp
Advances in Engineering Research (AER), volume 130 5th International Conference on Frontiers of Manufacturing Science and Measuring Technology (FMSMT 2017) Influence of controlled freezing-point temperature on the freshness and taste of pickled and dried grass carp LiYan Cai a, JinQing Wanb 1College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; [email protected],*Corresponding author Email: [email protected] Keywords: fillets, drying, freshness, flavor, controlled freezing-point temperature Abstract. Pickling and drying can help aquatic products with their flavor which is highly related to temperature. Taking grass carp fillets as the research objects, quality changes were studied during pickling, drying and storage under controlled freezing-point temperature (CFT:-0.5±0.5℃) and 12 ±0.5℃. Results showed that total volatile basic nitrogen (TVB-N) value of grass carp fillets under CFT were significantly lower than that in 12℃. TVB-N value of fillets was only 29.84 mg N/100g under CFT after 75 days storage and reached 30.88mg N/100g under 12℃ only after 35 days storage. Inosine 5-monophosphate (IMP) of the fillets both increased firstly and then decreased smoothly and they all increased to the highest level on first day with the value of 169.30 mg/100g under CFT and 156.20 mg/100g under 12℃ respectively. During the storage, IMP of the fillets decreased much slower and maintained a higher level. Compared to fillets under 12℃, free amino acids and equivalent umami concentration (EUC) of fillets under CFT had significant increase (P<0.05). At the end of the storage, EUC of fillets was 1.568 MSG/100g under CFT and 0.898 MSG/100g under 12℃. -
Federal Register/Vol. 85, No. 123/Thursday, June 25, 2020/Rules
Federal Register / Vol. 85, No. 123 / Thursday, June 25, 2020 / Rules and Regulations 38093 that make the area biologically unique. and contrary to the public interest to DEPARTMENT OF COMMERCE It provides important juvenile swordfish provide prior notice of, and an habitat, and is essentially a narrow opportunity for public comment on, this National Oceanic and Atmospheric migratory corridor containing high action for the following reasons: Administration concentrations of swordfish located in Based on recent data for the first semi- close proximity to high concentrations 50 CFR Part 679 annual quota period, NMFS has of people who may fish for them. Public [Docket No. 200604–0152] comment on Amendment 8, including determined that landings have been from the Florida Fish and Wildlife very low through April 30, 2020 (21.9 RIN 0648–BJ35 Conservation Commission, indicated percent of 1,318.8 mt dw quota). concern about the resultant high Adjustment of the retention limits needs Fisheries of the Exclusive Economic potential for the improper rapid growth to be effective on July 1, 2020; otherwise Zone Off Alaska; Modifying Seasonal of a commercial fishery, increased lower, default retention limits will Allocations of Pollock and Pacific Cod catches of undersized swordfish, the apply. Delaying this action for prior for Trawl Catcher Vessels in the potential for larger numbers of notice and public comment would Central and Western Gulf of Alaska fishermen in the area, and the potential unnecessarily limit opportunities to AGENCY: National Marine Fisheries for crowding of fishermen, which could harvest available directed swordfish Service (NMFS), National Oceanic and lead to gear and user conflicts. -
Tilapia Aquaculture Exceeds Salmon in 2009 Farmed Tilapia Farmed Salmon 3,500 3,000 2,500 2,000 1,500
Tilapia: The aquatic chicken and its role leading the aquaculture industry Kevin Fitzsimmons, Ph.D. University of Arizona, Professor of Environmental Science World Aquaculture Society, Past-President Aquaculture without Frontiers, Past-Chairman American Tilapia Association, Sec. Tres. June 2010 Tilapia Model for how aquaculture industry should develop Global demand, variety of production systems and geographic regions, some vertically integrated Environmentally sustainable – “Green Aquaculture” (no fish meal required in the diet, no antibiotics, many farms use effluents for crops) Honduras Malaysia United States World Tilapia Production of Costa Rica 3,078,443 mt in 2009 Saudi Arabia Vietnam Ecuador Others Cuba Colombia Bangladesh Indonesia China Brasil Taiwan Thailand Mexico Egypt Philippines Global production of tilapia production Global Aquaculture Fishery 3,500,000 3,000,000 2,500,000 2,000,000 1,500,000 Metric tons Metric 1,000,000 500,000 0 1986 1988 1998 2008 1984 1990 1992 1994 1996 2000 2002 2004 2006 2010(est) Global tilapia aquaculture exceeds salmon in 2009 Farmed Tilapia Farmed Salmon 3,500 3,000 2,500 2,000 1,500 Metric (000) tons Metric 1,000 500 0 2002 2003 2004 2005 2007 2008 2009 2006 2010(est) Tilapia (May 25, 2005 Madrid Daily) Europe is following US trend of adopting tilapia as replacement for traditional fishes Tilapia (June 2007, Tesco, UK) $8 US per lb whole fish!!!! Top Ten Seafoods (U.S.) per capita (lbs) 2000 2001 2002 2003 2004 2005 2006 2007 2008 Tuna 3.5 Shrimp 3.4 Shrimp 3.7 Shrimp 4.0 Shrimp 4.2 Shrimp -
Application of Additives in Chilled and Frozen White Fish Fillets - Effects on Chemical and Physicochemical Properties –
University of Iceland School of Health Sciences Faculty of Food Science and Nutrition Application of additives in chilled and frozen white fish fillets - Effects on chemical and physicochemical properties – Master Thesis in Food Science By Magnea Gudrun Karlsdottir Reykjavík, September 2009 A thesis submitted in partial fulfilment of the requirements for the degree of Master of Science in Food Science Faculty of Food Science and Nutrition School of Health Sciences University of Iceland Application of additives in chilled and frozen white fish fillets - Effects on chemical and physicochemical properties – Magnea Gudrun Karlsdottir September 2009 Supervisors: Sigurjon Arason M.Sc., Gudjon Thorkelsson M.Sc. and María Gudjonsdottir M.Sc. DECLARATION I hereby declare that this thesis is based on my own observations, is written by me and has not been in part or as a whole submitted before to a higher academic degree. YFIRLÝSING Hér með lýsi ég því yfir að ritgerð þessi er byggð á mínum eigin athugunum, er samin af mér og hefur hvorki að hluta né í heild verið lögð fram áður til hærri prófgráðu. Reykjavík 15. september, 2009 __________________________ Magnea Guðrún Karlsdóttir i ABSTRACT The main objective of the project was to study the influence of added ingredients, mainly functional fish proteins, on chemical and physicochemical properties of chilled and frozen whitefish fillets. Fresh saithe and cod fillets and light salted cod fillets were injected with fish protein solutions and compared with salt injected (1.5% and 4%) and untreated control fillets. The fillets were stored at +2°C and -24°C for various times. Evaluations were made on the effects on yield, water holding capacity, chemical composition and T 2 transversal relaxation time. -
Atlantic Pollock Pollachius Virens
Atlantic Pollock Pollachius virens Description: Atlantic Pollock is a whitefish that resembles Cod. They NUTRITIONAL are members of the same family, except Pollock doesn’t INFORMATION have a barbel (whisker). Pollock range from olive green Per 3.5 ounce portion to brownish green dorsally and pale grey to yellow Calories 92 on its belly. Atlantic Pollock is found on both sides Saturated Fst 0.14 g Total Fat 0.98 g of the Atlantic. On the East Coast, it is sourced from Protein 19 g Newfoundland to New Jersey. Pollock has previously Sodium 86 mg been largely consumed as a versatile alternative to Cod Cholesterol 71 mg and Haddock. Eating Qualities: COOKING METHODS Pollock has a light flaky white flesh that can be Poach substituted for Cod or Haddock in most recipes. The Bake fish is very mild (although stronger than Cod), and Broil lean with a large flake. Atlantic Pollock is very low Fry in saturated fat and is a very good source of protein, Grill vitamin B12, phosphorus, and selenium. Sauté Fishing Methods: HANDLING Pollock are caught by a variety of gears but most Whole fish should be packed in commonly by bottom trawls and gillnets. Pollock are flaked ice. Whole fish and fillets well managed throughout their, range and there is little should be stored in a drain pan bycatch associated with Pollock fisheries. in the coldest part of the walk-in. Fillets should also be covered in ice although with a barrier, so the ice never touches the flesh. Fortune Fish & Gourmet Chicago Office: Minneapolis Office: (630) 860-7100 (612) 724-5911 (888) 803-2345 (866) 363-6063 www.fortunefishco.net.