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Seafood Watch Seafood Report: Crabs Blue Crab
Seafood Watch Seafood Report: Crabs Volume I Blue Crab Callinectes sapidus Writer/Editor:AliceCascorbi Fisheries Research Analyst Monterey Bay Aquarium Additional Research: Heather Blough Audubon Living Oceans Program Final 14 February 2004 Seafood Watch® Blue Crab Report February 14, 2004 About Seafood Watch® and the Seafood Reports Monterey Bay Aquarium’s Seafood Watch® program evaluates the ecological sustainability of wild-caught and farmed seafood commonly found in the United States marketplace. Seafood Watch® defines sustainable seafood as originating from sources, whether wild-caught or farmed, which can maintain or increase production in the long- term without jeopardizing the structure or function of affected ecosystems. Seafood Watch® makes its science-based recommendations available to the public in the form of regional pocket guides that can be downloaded from the Internet (seafoodwatch.org) or obtained from the Seafood Watch® program by emailing [email protected]. The program’s goals are to raise awareness of important ocean conservation issues and empower seafood consumers and businesses to make choices for healthy oceans. Each sustainability recommendation on the regional pocket guides is supported by a Seafood Report. Each report synthesizes and analyzes the most current ecological, fisheries and ecosystem science on a species, then evaluates this information against the program’s conservation ethic to arrive at a recommendation of “Best Choices”, “Good Alternatives” or “Avoid.” The detailed evaluation methodology is available upon request. In producing the Seafood Reports, Seafood Watch® seeks out research published in academic, peer-reviewed journals whenever possible. Other sources of information include government technical publications, fishery management plans and supporting documents, and other scientific reviews of ecological sustainability. -
Health Benefits of Eating Fish (Mercury in Fish)
Fish and seafood can provide a valuable, nutritious Fish and seafood with lower mercury and higher addition to a healthy, balanced diet. levels of healthy fatty acids (omega-3) include: anchovy, Atlantic mackerel, blue crab, clam, lake Fish and seafood are good sources of protein, whitefish, mullet, mussel, oyster, Pollock, rainbow omega-3 fatty acids, minerals and vitamins trout, salmon, sardines, smelt, shrimp, and tuna (light, (including vitamin D) that promote healthy hearts, canned). healthy growth, and brain and eye development of infants and children. For further information on mercury in store bought fish and seafood, visit “Mercury in Fish: Questions and Health Canada recommends that all Canadians, Answers” on Health Canada’s website including pregnant women and children, eat at least www.hc-sc.gc.ca. two servings of fish per week to benefit from the nutrients found in fish. Go for variety. Eat a variety of fish and seafood that have lower levels of mercury or other Some fish have higher levels of mercury, a naturally chemicals. Generally smaller type of fish and fish occurring element that can be harmful, especially to that don’t eat other fish tend to have lower infants and unborn children. Limit intake of fish most mercury levels. likely to have higher mercury levels: shark, escolar, orange roughy, swordfish, and fresh or frozen tuna. Prepare fish in a way that maximizes the health benefits. Cook using lower fat preparation Women of childbearing age and children should eat a methods. Baked, broiled, steamed or grilled fish is maximum of two servings of these fish (the size of healthier than fried or deep fried fish. -
Southwest Guide: Your Use to Word
BEST CHOICES GOOD ALTERNATIVES AVOID How to Use This Guide Arctic Char (farmed) Clams (US & Canada wild) Bass: Striped (US gillnet, pound net) Bass (US farmed) Cod: Pacific (Canada & US) Basa/Pangasius/Swai Most of our recommendations, Catfish (US) Crab: Southern King (Argentina) Branzino (Mediterranean farmed) including all eco-certifications, Clams (farmed) Lobster: Spiny (US) Cod: Atlantic (gillnet, longline, trawl) aren’t on this guide. Be sure to Cockles Mahi Mahi (Costa Rica, Ecuador, Cod: Pacific (Japan & Russia) Cod: Pacific (AK) Panama & US longlines) Crab (Asia & Russia) check out SeafoodWatch.org Crab: King, Snow & Tanner (AK) Oysters (US wild) Halibut: Atlantic (wild) for the full list. Lobster: Spiny (Belize, Brazil, Lionfish (US) Sablefish/Black Cod (Canada wild) Honduras & Nicaragua) Lobster: Spiny (Mexico) Salmon: Atlantic (BC & ME farmed) Best Choices Mahi Mahi (Peru & Taiwan) Mussels (farmed) Salmon (CA, OR & WA) Octopus Buy first; they’re well managed Oysters (farmed) Shrimp (Canada & US wild, Ecuador, Orange Roughy and caught or farmed responsibly. Rockfish (AK, CA, OR & WA) Honduras & Thailand farmed) Salmon (Canada Atlantic, Chile, Sablefish/Black Cod (AK) Squid (Chile & Peru) Norway & Scotland) Good Alternatives Salmon (New Zealand) Squid: Jumbo (China) Sharks Buy, but be aware there are Scallops (farmed) Swordfish (US, trolls) Shrimp (other imported sources) Seaweed (farmed) Tilapia (Colombia, Honduras Squid (Argentina, China, India, concerns with how they’re Shrimp (US farmed) Indonesia, Mexico & Taiwan) Indonesia, -
FDA: "Glowing" Seafood?
FDA: "Glowing" Seafood? http://web.archive.org/web/20080225162926/http://vm.cfsan.fda.gov/~ea... U.S. Food and Drug Administration Seafood Products Research Center July 1998 "GLOWING" SEAFOOD? by Patricia N. Sado* Introduction Seafood that produces a bright, blue-green light in the dark could be a meal from outer space or haute cuisine in a science fiction novel. The U. S. Food and Drug Administration (FDA) has received many consumer complaints about various seafood products "glowing" in the dark. Some of these consumers called their local health departments, poison control centers, and their U.S. Senator because they thought they had been poisoned by radiation. These consumers said they had trouble convincing people that their seafood was emitting light. One consumer took his imitation crabmeat to a local television station. Unfortunately his seafood had dried out and did not glow for the television reporters. Several consumers said that it took them many weeks before they found phone numbers for various government agencies to make inquiries. Several consumers thought their "glowing" seafood was due to phosphorescing phytoplankton, or even fluorescence. The consumers' seafood products "glowing" in the dark were not due to radiation or to fluorescence, which requires an ultraviolet light to trigger the reaction. These seafood products exhibited luminescence due to the presence of certain bacteria that are capable of emitting light. Luminescence by bacteria is due to a chemical reaction catalyzed by luciferase, a protein similar to that found in fireflies. The reaction involves oxidation of a reduced flavin mononucleotide and a long chain aliphatic aldehyde by molecular oxygen to produce oxidized flavin plus fatty acid and light (5, 12). -
Mercury in Fish – Background to the Mercury in Fish Advisory Statement
Mercury in fish – Background to the mercury in fish advisory statement (March 2004) Food regulators regularly assess the potential risks associated with the presence of contaminants in the food supply to ensure that, for all sections of the population, these risks are minimised. Food Standards Australia New Zealand (FSANZ) has recently reviewed its risk assessment for mercury in food. The results from this assessment indicate that certain groups, particularly pregnant women, women intending to become pregnant and young children (up to and including 6 years), should limit their consumption of some types of fish in order to control their exposure to mercury. The risk assessment conducted by FSANZ that was published in 2004 used the most recent data and knowledge available at the time. FSANZ intends toreview the advisory statement in the future and will take any new data and scientific evidence into consideration at that time. BENEFITS OF FISH Even though certain types of fish can accumulate higher levels of mercury than others, it is widely recognised that there are considerable nutritional benefits to be derived from the regular consumption of fish. Fish is an excellent source of high biological value protein, is low in saturated fat and contains polyunsaturated fatty acids such as essential omega-3 polyunsaturates. It is also a good source of some vitamins, particularly vitamin D where a 150 g serve of fish will supply around 3 micrograms of vitamin D – about three times the amount of vitamin D in a 10 g serve of margarine. Fish forms a significant component of the Australian diet with approximately 25% of the population consuming fish at least once a week (1995 Australian National Nutrition Survey; McLennan & Podger 1999). -
Vietnam Food Processing Ingredients 2017
THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Required Report - public distribution Date: 12/29/2017 GAIN Report Number: VM7072 Vietnam Food Processing Ingredients 2017 Post: Hanoi Approved By: Robert Hanson Prepared By: Nguyen Huong, Benjamin Petlock, Megan Francic Report Highlights: The Vietnamese food and beverage processing sectors continue to expand - registering strong growth over the past 5 years. Vietnam’s food manufacturing sector grew at 9.0 percent in 2016 while growth in the beverage sector was at 10.5 percent. This expansion is driven by economic growth and macroeconomic stability, Vietnam’s deepening international economic integration, and a rapidly urbanizing, modern, and youthful population, which is shifting its diet to include more processed and packaged food products. As many local and foreign-invested food processors continue to establish 1 themselves in the Vietnamese market, the prospects for U.S. food ingredient exporters will continue to improve. However, the overall market will remain very competitive, with preference continuing for regional ingredient exporters, such as Thailand, Malaysia, South Korea, and Japan. The Food Ingredients (FI) Vietnam show will be organized on May 16-18, 2018 in Ho Chi Minh City. Please visit the website https://www.figlobal.com/vietnam/ for further information. SECTION I – MARKET SUMMARY Both Vietnam’s food and beverage processing sectors have experienced strong growth over the past 5 years. According to Vietnam’s General Statistics Office (GSO), Vietnam’s food manufacturing sector grew at 9.0 percent in 2016 and 7.8 percent in 2015, up from 4.8 percent growth in 2014 (see Table 1). -
Chinese Cuisine Menu
Chinese Cuisine Menu Appetizers Curry Roll (1) Spring Roll (1) Vegetable Spring Roll (1) Crab Lagoon (6) Fried Shrimp (4) Fried Chicken Wings (8) Fried Dumplings (6) Fluffy Shrimp Buns (2) Fluffy Pork Buns (2) Steamed Vegetable Buns (2) Fried Grand China Dumplings (6) (Shrimp, Pork & Vegetable) Fried Vegetable Dumplings (6) Green Onion Cake (1) Honey Roasted Ribs or Black Bean Sauce Lettuce Bun Pu Pu Tray (for 2 People) Assortment of Fried Chicken Wings (2), Shrimp Toast (2), Egg Rolls (2), Fried Shrimps (2), Cho Cho (2), & Crab Lagoon (2). Shrimp Toast (2) Sliced Roast Pork Soft Shell Crab (2) With Black Bean Sauce or Ginger Garlic Sauce or Pepper Fried Spare Ribs Steamed Dumplings (6) Steamed Grand China Dumplings (6) Steamed Vegetable Dumplings (6) *Cold Noodle Grand China Salad 2 Pan Fried Spicy Shrimps & Pepper Fried Scallops. *Hot Chicken Wings (8) Braised Chicken Wings (6) *Hot Szechwan Dumplings (4) (Shrimp, Pork & Vegetable) *Mussel with Black Bean Sauce (6) *Pan Fried Spicy Shrimp (6) *Pepper Fried Squids *Pepper Fried Shrimp & Scallop Grand China Appetizer Plate (4 items) Honey Roasted Ribs, Pan Fried Spicy Shrimp, Cold Noodle & Green Onion Cake. Soup (For Two) Shark Fin Soup (for One) Shark fin, White Chicken Meat, Chinese Vegetables. Sizzling Rice Soup Shrimp, Scallop, Chicken White Meat, Vegetables & Sizzling Rice. Chicken, Scallop & Vegetable Soup Chicken Corn Soup Egg Drop Soup House Special Soup (Shrimp, Chicken & Mixed Vegetable) Spinach, Bean Curd & Egg Drop Soup Tomato, Bean Curd & Egg Drop Soup Vegetable Bean Curd Soup Won Ton Soup *Hot Sour Soup *Hot Noodle Soup Shrimp or Scallop or Chicken or Beef or Pork with Vegetable. -
Chinese and Thai Cuisine Price
Delivered Chinese and Thai cuisine Price Salad 1 Shrimp salad 2 Chinese salad Starters 3 Prawn Crackers 3.20 3a Shrimp toast we sesame 5.00 4 Fried Wan tan 4.40 4a Roasted Spare Ribs 8.20 5 Chinese bread 2.40 6 Chicken shashlik 5.70 7 Tempura 8.20 8 Fried prawn 6.30 9 Spring roll 1.90 10 Mixed plate 6.30 9.40 Soups 11 Chicken and sweet corn 4.40 12 Chicken and mushroom 4.40 13 Wan tun 4.40 14 Shark fin 4.40 15 Hot and sour 4.40 16 Tomato 4.40 17 Chinese noodle 4.40 18 Shrimp and Chinese mushroom 4.40 19 Thai hot and sour prawn 5.70 5.70 Rice/Noodles 21 Fried rice three delicacies 5.00 22 Egg fried rice 4.80 23 Curry rice 6.20 24 House specialty fried rice 7.80 25 Thai fried rice with pineapple 8.20 26 Fried noodles with three delicacies 6.40 27 Singapore rice noodles 7.40 28 Thai sizzling noodles with chicken beef and shrimps 8.20 29 Thai fried rice noodles with chicken, beef or shrimps 8.20 30 Rice with chicken in homemade sauce 7.30 31 Rice with beef in homemade sauce chicken 7.30 32 Chicken with cashew nuts 7.80 33 Chicken with almonds 7.80 34 Chicken with mushrooms 7.80 35 Spicy chicken 7.80 36 Lemon chicken 7.80 37 Chicken with mixed vegetables 7.80 38 Sweet and sour chicken 7.80 39 Chicken with pineapple 7.80 40 Chicken with black bean sauce 8.20 41 Thai green/red/yellow or massaman curry with chicken 9.90 42 Thai lotus leaf chicken 9.90 43 Thai style lemon chicken 9.90 44 Beef with mixed vegetables 8.70 45 Beef in hot sauce 8.70 46 Beef in black bean sauce 8.70 47 Beef with Chinese mushrooms and bamboo 8.70 48 Beef curry 8.70 49 -
Pan Roasts Gumbo Chilled Seafood Steamers Starters
CHILLED SEAFOOD HOUSE FAVORITES WINE OYSTERS ON THE HALF SHELL* GOLD BAND OYSTERS FISH AND CHIPS 19.99 TAIL ON LOUP DE MER, SALT AND BUBBLES GLASS BOTTLE 12.99 (1/2 DOZEN) 19.99 (DOZEN) VINEGAR “CHIPS”, LEMON DILL TARTAR, AND CREOLE KORBEL (187ML) 10 SPECIALTY OYSTERS REMOULADE MOSCATO, VILLA M ROSSO, 9 36 14.99 (1/2 DOZEN) 25.99 (DOZEN) PIEMONTE, ITALY NEW ZEALAND MUSSELS CIOPPINO 21.99 A HEARTY FISHERMAN’S STEW COOKED WITH LIGHT & REFRESHING ON THE HALF SHELL 16.99 (DOZEN) SHRIMP, CRAB, COD, MUSSELS, AND CLAMS. WHITE WINE PAN ROASTS SERVED WITH STEAMED RICE PINOT GRIGIO, 13 52 A LOCAL’S FAVORITE! A CREAMY TOMATO SHRIMP COCKTAIL 12.99 STEW COOKED WITH YOUR CHOICE OF SEAFOOD, AND SANTA MARGHERITA, LINGUINE SHRIMP SCAMPI 17.99 ALTO ADIGE, ITALY FINISHED WITH A HINT OF BRANDY. LUMP CRAB COCKTAIL 15.99 SERVED WITH STEAMED RICE CHOICE OF RED OR WHITE SAUCE PINOT GRIGIO, 7 28 TRINITY OAKS, CA ALASKAN KING CRAB LEGS 51.99 1 1/2 LBS, SERVED CHILLED COMBO PAN ROAST 23.99 NEW ENGLAND LOBSTER ROLL 19.99 RIESLING, 7 28 SHRIMP, CRAB, AND LOBSTER TENDER LOBSTER SALAD PILED INTO CHATEAU STE MICHELLE OUR TOASTED NEW ENGLAND STYLE BUN, HARVEST SELECT, WA SEAFOOD JACKPOT* SERVED WITH FRIES CRAB PAN ROAST 20.99 SAUVIGNON BLANC, 8 32 ASSORTMENT OF CHILLED SHRIMP COCKTAIL, KENDALL-JACKSON, AVANT, CA GOLD BAND OYSTERS, NEW ZEALAND MUSSELS, SEAFOOD JAMBALAYA 22.99 AND LOBSTER TAIL SHRIMP PAN ROAST 19.99 SAUVIGNON BLANC, 9 36 SMALL 24.99 LARGE 49.99 SHRIMP, CRAB, LOBSTER, ANDOUILLE KIM CRAWFORD, SAUSAGE, MUSSELS, AND CLAMS BRAISED MARLBOROUGH, NEW ZEALAND LOBSTER PAN ROAST 24.99 WITH RICE AND CREOLE SPICES BOUILLABAISSE 24.99 CHARDONNAY STEAMERS KITCHEN SINK PAN ROAST 21.99 SERVED WITH A GARLIC HERB BROTH PROVENCAL STYLE SHELLFISH STEW SHRIMP, CRAB, CHICKEN, AND BERINGER, CA 7 28 WITH LEMON, AND WHITE WINE FEATURING SHRIMP, CRAB, LOBSTER, ANDOUILLE SAUSAGE COD, MUSSELS, AND CLAMS. -
Catering Winter 2019 Menu
CATERING WINTER 2019 MENU To make menu selections please contact the Catering & Events Department: 970.925.2591 or [email protected] PA““ED H OR“ D’OEUVRE“ -SHRIMP- SEAFOOD Sweet Shrimp Bomb - sweet shrimp sashimi, togarashi nori crisp, wasabi -TUNA- cream, toasted sesame seeds Spicy Tuna & Crispy Rice - sesame seasoned ahi tuna, crispy rice, toasted Blackened Shrimp & Grits – Cajun seasoned gulf shrimp, creamy cheesy grits, sesame, lemongrass glaze, scallions tomato fondue Blackened Tuna Tacos - seared rare ahi sashimi, tropical salsa, wasabi Shrimp Scampi Skewer – fire grilled shrimp, garlic butter, lemon & parsley tobiko, sunomono salad, crisp wonton Creamy Spicy Shrimp Cups - crisp rice paper, tempura popcorn shrimp, spicy Tuna Bomb – sliced tuna, crisp blue corn tortilla, avocado mayo, pickled red sesame mayo, chives onions Pickled Shrimp & Fried Green Tomatoes – southern classic, spicy remoulade, Truffled Tuna Cracker - thinly sliced sashimi, avocado crema, sea salt lemon cracker, crunchy miso Bacon Wrapped Shrimp Skewers - American BBQ sauce, ranch dressing, pea Toro Tuna & Crispy Rice – sliced toro sashimi, crispy seasoned rice, sunny up shoots quail egg, ponzu Shrimp Toast – creamy shrimp, sesame toast, sweet & sour chili Toro Sashimi Spoons – sliced toro sashimi, honeydew melon, ponzu -SCALLOP- mignonette, micro herbs, flowers Scallops & Parmesan –baked scallops in the shell, parmesan, lime, serrano -SALMON- chili Smoked Salmon Gougère – savory pastry, smoked salmon, fromage blanc Scallop Spring Roll – crisp rice paper, -
House Specialties Dim Sum Dumplings Noodles and Rice Pancakes
DIM SUM DUMPLINGS HOUSE SPECIALTIES 42 EGG ROLLS 7 57 CHICKEN AND CABBAGE DUMPLINGS 12 Cabbage, Peanut, Pork Wood Ear Mushroom, Spicy Mustard, Sweet Soy, Chili Oil 43 CHICKEN WINGS 12 58 SICHUAN PORK DUMPLINGS 12 PEKING DUCK SERVICE (3 COURSES) 69 Charred Pepper Sauce, Five Spice, Chili Oil Chili Oil, Black Vinegar, Cilantro, Scallions Sliced Breast & Crispy Skin, House Hoisin, Scallion, Pancake, Cucumber Stir-fried Duck with Chow Fun Noodles, Duck Egg, Foie Gras, Cherry Tomatoes 44 SOUR SAUSAGE SALAD 12 59 VEGGIE MOMO 10 Roast Duck & Truffle Bone Broth, Duck Dumplings, Bok Choy Celery, Cashew, Cilantro, Fish Sauce, Crispy Rice, Romaine Mustard Greens, Barley,, Tofu, Curry, Peanut Sauce 45 SMASHED CUCUMBERS 8 60 HUNANESE SHRIMP & PORK WONTONS 12 Chilies, Fried Garlic Chili, XO Sauce, Sesame 70 WALNUT SHRIMP 18 Candied Walnuts, Honey, Condensed Milk 46 SHRIMP TOAST 10 61 SHORT RIB AND FOIE GRAS POTSTICKERS 14 Spicy Mustard, Sesame Seeds Black Vinegar, Chives 71 PRAWN IN SHRIMP SAUCE 27 47 CRAB RANGOON 14 62 CHICKEN AND DILL DUMPLING 12 Gulf Shrimp, Water Chestnut, Wood Ear Mushroom, Snow Pea, Egg Dungeness Crab, Sweet and Sour, Pickled Chilies Wood Ear Mushroom, Dill, Spicy Mustard, Sweet Soy, Chili Oil 72 SEA SCALLOPS 24 48 SALT AND PEPPER SQUID 12 63 CUMIN LAMB DUMPLING 12 Black Bean Sauce, Bok Choy, Trumpet Mushrooms Serrano, Sechuan Spice Black Vinegar, Soy, Chili Oil, Cilantro, Scallion 49 BEET SALAD 9 73 ORANGE CHICKEN 17 Pickled Fresno Chilies, Snap Peas Roasted Beets, Fried Kale, Cashew, Radish, Picked Onion, Walnut, Ginger Dressing -
Dehydration Property of Shrimp (Pandalus Borealis) Undergoing Heat-Pump Drying Process
92 December, 2009 Int J Agric & Biol Eng Open Access at http://www.ijabe.org Vol. 2 No.4 Dehydration property of Shrimp (Pandalus borealis) undergoing heat-pump drying process Zhang Guochen1, Sigurjón Arason2,3, Sveinn Víkingur Árnason2 (1. Dalian Fisheries University, Heishijiao Street 52, Dalian 116023, China; 2. Icelandic Fisheries Laboratory, P.O.Box 1405, Skulagata 4, 121 Reykjavik, Iceland; 3. Department of Food Science, University of Iceland, Hjarðarhaga 2-6,107 Reykjavík, Iceland) Abstract: Peeled, headed or whole shrimp (Pandalus borealis) was dried in a heat-pump dryer at -2-0℃ and 20℃, respectively, and desorption isotherms characterizing the dehydration property of each shrimp sample group were determined. Desorption isotherms of shrimp handled differently and dried at different temperatures (-2-0℃ or 20℃) aw could be well described by Oswin’s model ( Xa= ()n ). The regression model of peeled, headed or whole shrimp 1- aw was established, which is reliable for predicting the desorption isotherms of shrimp undergoing heat-pump drying. The handling methods of shrimp exhibit measurable influence on desorption isotherms of shrimp, whereas drying temperature (-2-0℃ or 20℃) has little influence on the constants of a and n in Oswin’s model, of whole shrimp, even though it has certain influence on these constants of peeled and headed shrimp. For heat-pump drying, headed shrimp may have a better stability than peeled or whole shrimp due to the best stability. Key words: Heat pump drying, shrimp (Pandalus borealis), dehydration property, desorption isotherm, Oswin’s model DOI: 10.3965/j.issn.1934-6344.2009.04.092-097 Citation: Zhang Guochen, Sigurjón Arason, Sveinn Víkingur Árnason.