DOCSLIB.ORG

Twin Lobster Tails (130 Cal.) Hibachi Supreme

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Twin Lobster Tails (130 Cal.) Hibachi Supreme KOI $39.5 PER PERSON** BUDDHA $56.9 PER PERSON** Served with: •BENIHANA ONION SOUP (25 CAL.) •BENIHANA SALAD (90 CAL.) Served with: •BENIHANA ONION SOUP (25 CAL.) •BENIHANA SALAD (90 CAL.) •HIBACHI SHRIMP APPETIZER (40 CAL.) •HIBACHI VEGETABLES (40 CAL.) •HIBACHI SHRIMP APPETIZER (40 CAL.) •HIBACHI VEGETABLES (40 CAL.) •HOMEMADE DIPPING SAUCES (10-170 CAL.) •HIBACHI CHICKEN RICE (440 CAL.) •HOMEMADE DIPPING SAUCES (10-170 CAL.) •HIBACHI CHICKEN RICE (440 CAL.) •JAPANESE HOT GREEN TEA (0 CAL.) •ICE CREAM OR SHERBET (100 CAL.) •JAPANESE HOT GREEN TEA (0 CAL.) •SOFT DRINK (0-100 CAL.) •SOFT DRINK (0-100 CAL.) YAKISOBA FILET MIGNON (250 CAL.) Japanese sautéed noodles with vegetables in a special sauce. Tenderloin* and mushrooms lightly seasoned and grilled to Choice of: perfection. CHICKEN (360 CAL.) | STEAK* (630 CAL.) | SHRIMP (610 CAL.) COLOSSAL SHRIMP (190 CAL.) Colossal shrimp lightly seasoned and grilled with lemon and butter. EMPEROR’S FEAST (380 CAL.) HOTEI $45.3 PER PERSON** Filet mignon* and chicken breast grilled to perfection. Served with: •BENIHANA ONION SOUP (25 CAL.) •BENIHANA SALAD (90 CAL.) •HIBACHI SHRIMP APPETIZER (40 CAL.) •HIBACHI VEGETABLES (40 CAL.) •HOMEMADE DIPPING SAUCES (10-170 CAL.) •HIBACHI CHICKEN RICE (440 CAL.) SAMURAI $62.6 PER PERSON** •JAPANESE HOT GREEN TEA (0 CAL.) •ICE CREAM OR SHERBET (100 CAL.) •SOFT DRINK (0-100 CAL.) Served with: •BENIHANA ONION SOUP (25 CAL.) •BENIHANA SALAD (90 CAL.) •HIBACHI SHRIMP APPETIZER (40 CAL.) •HIBACHI VEGETABLES (40 CAL.) HIBACHI CHICKEN (280 CAL.) •HOMEMADE DIPPING SAUCES (10-170 CAL.) •HIBACHI CHICKEN RICE (440 CAL.) Chicken breast and mushrooms grilled with butter and sesame •JAPANESE HOT GREEN TEA (0 CAL.) •ICE CREAM OR SHERBET (100 CAL.) seeds. •SOFT DRINK (0-100 CAL.) BENIHANA SPECIAL (310 CAL.) YAKISOBA Hibachi steak* paired with a cold water lobster tail. Japanese sautéed noodles with vegetables in a special sauce. Choice of: HIBACHI CHATEAUBRIAND (360 CAL.) CHICKEN (360 CAL.) | STEAK* (630 CAL.) | SHRIMP (610 CAL.) 8.5 ounces of center cut tenderloin* and mushrooms lightly seasoned and grilled with garlic butter. BENIHANA TRIO (410 CAL.) Filet mignon*, chicken breast and colossal shrimp grilled with lemon and butter. GEISHA $52.1 PER PERSON** Served with: •BENIHANA ONION SOUP (25 CAL.) •BENIHANA SALAD (90 CAL.) •HIBACHI SHRIMP APPETIZER (40 CAL.) •HIBACHI VEGETABLES (40 CAL.) DRAGON $70.8 PER PERSON** •HOMEMADE DIPPING SAUCES (10-170 CAL.) •HIBACHI CHICKEN RICE (440 CAL.) •JAPANESE HOT GREEN TEA (0 CAL.) •ICE CREAM OR SHERBET (100 CAL.) Served with: •BENIHANA ONION SOUP (25 CAL.) •BENIHANA SALAD (90 CAL.) •SOFT DRINK (0-100 CAL.) •HIBACHI SHRIMP APPETIZER (40 CAL.) •HIBACHI VEGETABLES (40 CAL.) •HOMEMADE DIPPING SAUCES (10-170 CAL.) •HIBACHI CHICKEN RICE (440 CAL.) HIBACHI TUNA STEAK (460 CAL.) •JAPANESE HOT GREEN TEA (0 CAL.) •ICE CREAM OR SHERBET (100 CAL.) •SOFT DRINK (0-100 CAL.) Sesame crusted tuna steak* with tomato, avocado and edamame in a white balsamic sauce. Served medium rare. TWIN LOBSTER TAILS (130 CAL.) Two cold water lobster tails grilled with butter and lemon. TERIYAKI STEAK (290 CAL.) Thinly sliced steak*, scallions and mushrooms grilled in a HIBACHI SUPREME (440 CAL.) homemade teriyaki sauce. Chateaubriand*, 8.5 ounces of our finest center cut tenderloin, served with a grilled cold water lobster tail with butter and HIBACHI STEAK (230 CAL.) lemon. New York strip steak* and mushrooms hibachi grilled to your specification. *We are required by the Health Department to inform you that the items indicated may contain raw or undercooked ingredients and consuming raw or undercooked meat, poultry seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. 2,000 calories a day is used for general nutrition advice, but calorie needs vary. **An 18% service charge is added to all guest checks. This service charge Additional nutritional information available upon request. will be paid directly to the employees who provided service to you. T1 1/20 SUSHI PARTY PLATTERS PARTIES OF 17 OR MORE TURN ANY ORDINARY GET TOGETHER INTO A SUSHI SHINDIG. SHOGUN PLATTER EMPEROR’S PLATTER SERVES 6-8 PEOPLE SERVES 6-8 PEOPLE (315 Cal./based per serving size.) (240 Cal./based per serving size.) 1 SHRIMP LOVER ROLL 1 SHRIMP CRUNCHY ROLL Crab†, avocado, shrimp tempura, Shrimp tempura, avocado, shrimp, cucumber. cucumber, crab†, tempura crumbs. 1 ALASKAN ROLL 1 CALIFORNIA† ROLL Crab†, avocado, salmon*, cucumber. 1 SPICY TUNA ROLL 1 SPICY TUNA ROLL Tuna*, cucumber, spicy sauce. Tuna*, cucumber, spicy sauce. 1 PHILADELPHIA ROLL TUNA* NIGIRI (4 PCS.) Salmon*, cream cheese, cucumber, avocado. SALMON* NIGIRI (4 PCS.) 1 CALIFORNIA† ROLL YELLOWTAIL* NIGIRI (4 PCS.) 1 LAS VEGAS ROLL SHRIMP* NIGIRI (4 PCS.) Salmon, avocado, cream cheese, jalapeño, spicy sauce on top. $78. $56. *We are required by the Health Department to inform you that the items indicated may contain raw or undercooked ingredients and consuming raw or undercooked meat, poultry seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. †Kani kama crab & kani kama crab mix contain imitation crab. Items may include sesame seeds. PLEASE INFORM YOUR SERVER OF ANY FOOD ALLERGIES. An 18% service charge is added to all guest checks. This service charge will be paid directly to the employees who provided service to you. 2,000 calories a day is used for general nutrition advice, but calorie needs vary. T1 6/19 KANPAI BAR PACKAGES | PARTIES OF 17 OR MORE FUYU | WINTER Grey Goose | Grey Goose L’Orange | Bacardi Gran Reserva 8 yrs Hendrick’s | Patrón Silver | Knob Creek | Bulleit 95 Rye | Glenlivet 12 yr Benihana Punch | Mai Tai | Benihana Mojito | Sake Sangria | Nino Franco Prosecco | Kendall Jackson Chardonnay | Joel Gott Sauvignon Blanc | Coppola Pinot Grigio | Ste Michelle Riesling | 14 Hands Merlot | Louis M. Martini Cabernet | Gascón Malbec | Select Cold & Hot Sake | 12 oz Beer | NA Beverages 2 HOURS $45. PER PERSON** 3 HOURS $50. PER PERSON** AKI | FALL Ketel One | Ketel One Citroen | Captain Morgan | Bombay Sapphire | Astral Tequila | Crown Royal | Maker’s Mark | Jameson’s | Johnnie Walker Black Benihana Punch | Mai Tai | Benihana Mojito | Sake Sangria | Nino Franco Prosecco | Kendall Jackson Chardonnay | Joel Gott Sauvignon Blanc | Coppola Pinot Grigio | Ste Michelle Riesling | 14 Hands Merlot | Louis M. Martini Cabernet | Gascón Malbec | Select Cold & Hot Sake | 12 oz Beer | NA Beverages 2 HOURS $40. PER PERSON** 3 HOURS $45. PER PERSON** NATSU | SUMMER Absolut | Absolut Citron | Bacardi Superior | Beefeater | Sauza Blue Jack Daniel’s | Jim Beam | Dewars | Select House Wines Select Cold & Hot Sake | 12 oz Beer | NA Beverages 2 HOURS $35. PER PERSON** 3 HOURS $40. PER PERSON** HARU | SPRING Select House Wines | Select Cold & Hot Sake | 12 oz Beer | NA Beverages 2 HOURS $25. PER PERSON** 3 HOURS $30. PER PERSON** **An 18% service charge is added to all guest checks. This service charge will be paid directly to the employees who provided service to you..
Load more

Recommended publications
  • Chilled Seafood Platter Oysters, Clams, Shrimp Lobster and Tuna
    RAW APPETIZERS PIZZAS Chilled Seafood Platter Egg Caviar Mozzarella, Tomato and Basil Oysters, Clams, Shrimp 45 18 Lobster and Tuna Tartare 38/76 Sweet Pea Soup Lobster, Three Cheeses Croutons and Parmesan 27 Oysters on the Half-Shell 17 Russ and Daughters’ 4.25 each Chicken and Coconut Milk Smoked Salmon Little Neck Clams Soup, Galangal and “Everything Crust” 3.75 each 25 Shiitakes Shrimp Cocktail 19 Barry Wine’s 24 Chilled Artichoke Raw Tuna and Wasabi 24 Chilled Maine Lobster Mustard Dipping Sauce 29 21 Black Truffle with Fontina Cheese Osetra Caviar with Warm Blinis Char Grilled Octopus Crispy Potato 28 90 per ounce Smoked Paprika and Herbs Tuna Tartare **All Pizzas are available as 24 Gluten Free Gaufrette Potatoes, Chive Oil Tuna Spring Roll 26 Soy Bean Emulsion PASTA S Sushi Grade Hamachi Sashimi 22 Avocado, Soy-Yuzu Dressing Fresh Fettuccine 26 Spiced Chicken Samosas Meyer Lemon Cilantro Yogurt Parmesan and Black Pepper Beef Tartare 19 20/28 Crispy Potatoes 27 Crispy Calamari Fresh Angel Hair Lemon Dip Asparagus, Shiitake Mushrooms Crispy Sushi 23 and Parmesan Salmon, Tuna, Scallop 22/32 Hamachi and Avocado Peekytoe Crab Cake 26 Pink Grapefruit Rigatoni with Meatballs Avocado and Ginger Tomato Sauce SALAD S 24 19/26 Russ and Daughters’ Fusilli with Tomato Heart of Romaine Norwegian Smoked Salmon Mozzarella and Basil Caesar Salad Horseradish Condiment 19/26 22 Grilled Country Bread Steamed Shrimp Salad 25 **All Pastas are available as Gluten Free Avocado and Enoki Maine Mussels Marinière Champagne Dressing Fennel, Basil and French
    [Show full text]
  • Delivery Menu
    Delivery Menu. Stuck between binge-watching your favourite show and a delicious meal? Well, debate no more! Our burgers and lobsters are now available for take-out from our Raffles restaurant and delivery, right to your doorstep. Please note that our delivery menu prices are lower than our usual a la carte prices. The following prices are only valid whilst our restaurants are temporarily closed. Key Worker Discount. We will be offering a 15% discount on take-outs to all frontline workers. This includes health workers, police officers, immigration officers, laboratory staff and more. To claim this, simply flash your ID card to any of our team members. Starters. Pan-Fried King Prawns. Salted Egg Yolk Cuttlefish. King Prawns served with our sweet and sour sauce and garnished Crispy baby cuttlefish flavoured with home-made with spring onion. salted egg yolk spice mix. 3 pieces $12.84 / 6 pieces $23.54 $10.70 Lobster Mac & Cheese. Kale & Quinoa Salad. Succulent lobster meat and macaroni folded in Quinoa, avocado and kale leaves with fig, cranberry a lobster bisque and creamy four cheese sauce. and roasted walnuts. Tossed in a balsamic dressing $16.05 served with succulent lobster meat and shavings of radish. Marinated Octopus. $18.19 Octopus tentacle marinated with lemon, parsley, garlic and olive oil. Served either chilled or grilled and served with fresh lime. Lobster Nuggets. $16.05 Crispy lobster claw ‘nuggets’ in a spicy batter served with a cooling lemon mayo. $17.12 Combos. We’ve made your life a little bit easier, get the best of both worlds! Minimum 2 people Main Course Options: Mayfair Burger, Smoked BBQ Burger, The Impossible Burger, Original Roll, Seven Samurai Roll, California Roll or Surf & Turf Roll.* Side Options: Sautéed Mushrooms, Garlic Spinach, Truffle Fries, Sweet Potato Fries or Salted Egg Yolk Fries.
    [Show full text]
  • 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,
    [Show full text]
  • Skipjack Tuna, Yellowfin Tuna, Swordfish Western and Central
    Skipjack tuna, Yellowfin tuna, Swordfish Katsuwonus pelamis, Thunnus albacares, Xiphias gladius ©Monterey Bay Aquarium Western and Central Pacific Troll/Pole, Handlines July 11, 2017 (updated January 8, 2018) Seafood Watch Consulting Researcher Disclaimer Seafood Watch® strives to have all Seafood Reports reviewed for accuracy and completeness by external scientists with expertise in ecology, fisheries science and aquaculture. Scientific review, however, does not constitute an endorsement of the Seafood Watch® program or its recommendations on the part of the reviewing scientists. Seafood Watch® is solely responsible for the conclusions reached in this report. Seafood Watch Standard used in this assessment: Standard for Fisheries vF2 Table of Contents About. Seafood. .Watch . 3. Guiding. .Principles . 4. Summary. 5. Final. Seafood. .Recommendations . 6. Introduction. 8. Assessment. 12. Criterion. 1:. .Impacts . on. the. species. .under . .assessment . .12 . Criterion. 2:. .Impacts . on. other. .species . .18 . Criterion. 3:. .Management . Effectiveness. .23 . Criterion. 4:. .Impacts . on. the. habitat. and. .ecosystem . .29 . Acknowledgements. 32. References. 33. Appendix. A:. Updated. January. 8,. .2017 . 36. 2 About Seafood Watch 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 www.seafoodwatch.org. 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.
    [Show full text]
  • Essential and Toxic Elements in Sardines and Tuna on the Colombian Market
    Food Additives & Contaminants: Part B Surveillance ISSN: (Print) (Online) Journal homepage: https://www.tandfonline.com/loi/tfab20 Essential and toxic elements in sardines and tuna on the Colombian market Maria Alcala-Orozco, Prentiss H. Balcom, Elsie M. Sunderland, Jesus Olivero- Verbel & Karina Caballero-Gallardo To cite this article: Maria Alcala-Orozco, Prentiss H. Balcom, Elsie M. Sunderland, Jesus Olivero-Verbel & Karina Caballero-Gallardo (2021): Essential and toxic elements in sardines and tuna on the Colombian market, Food Additives & Contaminants: Part B, DOI: 10.1080/19393210.2021.1926547 To link to this article: https://doi.org/10.1080/19393210.2021.1926547 Published online: 08 Jun 2021. Submit your article to this journal View related articles View Crossmark data Full Terms & Conditions of access and use can be found at https://www.tandfonline.com/action/journalInformation?journalCode=tfab20 FOOD ADDITIVES & CONTAMINANTS: PART B https://doi.org/10.1080/19393210.2021.1926547 Essential and toxic elements in sardines and tuna on the Colombian market Maria Alcala-Orozco a,b, Prentiss H. Balcomc, Elsie M. Sunderland c, Jesus Olivero-Verbel a, and Karina Caballero-Gallardo a,b aEnvironmental and Computational Chemistry Group, School of Pharmaceutical Sciences, Zaragocilla Campus, University of Cartagena, Cartagena, Colombia; bFunctional Toxicology Group, School of Pharmaceutical Sciences, Zaragocilla Campus, University of Cartagena, Cartagena, Colombia; cJohn A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA, USA ABSTRACT ARTICLE HISTORY The presence of metals in canned fish has been associated with adverse effects on human health. Received 15 January 2021 The aim of this study was to evaluate risk-based fish consumption limits based on the concentra­ Accepted 2 May 2021 tions of eight essential elements and four elements of toxicological concern in sardines and tuna KEYWORDS brands commercially available in the Latin American canned goods market.
    [Show full text]
  • Ostrich Production Systems Part I: a Review
    11111111111,- 1SSN 0254-6019 Ostrich production systems Food and Agriculture Organization of 111160mmi the United Natiorp str. ro ucti s ct1rns Part A review by Dr M.M. ,,hanawany International Consultant Part II Case studies by Dr John Dingle FAO Visiting Scientist Food and , Agriculture Organization of the ' United , Nations Ot,i1 The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. M-21 ISBN 92-5-104300-0 Reproduction of this publication for educational or other non-commercial purposes is authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of this publication for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the Director, Information Division, Food and Agriculture Organization of the United Nations, Viale dells Terme di Caracalla, 00100 Rome, Italy. C) FAO 1999 Contents PART I - PRODUCTION SYSTEMS INTRODUCTION Chapter 1 ORIGIN AND EVOLUTION OF THE OSTRICH 5 Classification of the ostrich in the animal kingdom 5 Geographical distribution of ratites 8 Ostrich subspecies 10 The North
    [Show full text]
  • A Review of the Biology for Pacific Saury, Cololabis Saira in the North
    North Pacific Fisheries Commission NPFC-2019-SSC PSSA05-WP13 (Rev. 1) A review of the biology for Pacific saury, Cololabis saira in the North Pacific Ocean Taiki Fuji1*, Satoshi Suyama2, Shin-ichiro Nakayama3, Midori Hashimoto1, Kazuhiro Oshima1 1National Research Institute of Far Seas Fisheries, Japan Fisheries Research and Education Agency 2Tohoku national Fisheries Research Institute, Japan Fisheries Research and Education Agency 3National Research Institute of Fisheries Science, Fisheries Research and Education Agency *Corresponding author’s email address: [email protected] Contents 1. Introduction…………………………………………………………………………………………2 2. Stock identity……………………………………………………………………………………….2 3. Early life history……………………………………………………………………………………2 3-1. Spawning ground………………………………………………………………………………2 3-2. Larval transportation……………………………………………………………………………3 3-3. Recruitment variability………………………………………………………………………….4 4. Feeding habits and predators…………………………………………………………………………4 5. Growth………………………………………………………………………………………………..5 6. Maturation…………………………………………………………………………………………….5 6-1. Spawning pattern, fecundity and spawning duration…………………………………………….5 6-2. Seasonal change of maturity size………………………………...................................................6 6-3. Maturation schedule for each seasonal cohort considering growth and maturation size…………6 6-4. Maturation and environmental factors……………………………………………………………7 6-5. Percentage of matured fish………………………………………………………………………..7 7. Distribution and migration…………………………………………………………………………….7 8. Natural mortality………………………………………………………………………………………9
    [Show full text]
  • 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).
    [Show full text]
  • Spiny Lobster and Prawn (Shrimp) Regulations, 1973 Article 1
    Spiny Lobster and Prawn (Shrimp) Regulations, 1973 Article 1. - These regulations may be cited as the Spiny Lobster and Prawn (Shrimp) Regulations, 1973. Article 2. - No person shall fish for, take, or land from any vessel any spiny lobster the carapace length of which is less than eight centimetres (3.15 inches) or the tail length of which is less than eleven and one half centimetres (4.50 inches). Article 3. - No person shall purchase or have in his possession any spiny lobster the carapace length of which is less than eight centimetres (3.15 inches) or the tail length of which is less than eleven and one half centimetres (4...50 inches). Article 4. - (1) No person shall fish for, or take any spiny lobster that is in the soft-shell stage. (2) No person shall sell, purchase or have in his possession any spiny lobster which is in the soft-shell stage. Article 5. - No person shall land from any vessel or sell or have in his possession any spiny lobster tail which: (a) is in such a condition that it cannot be measured; or (b) has the calcified bar of the tergum of the first abdominal segment fractured. Article 6. - (1) Every person who takes any spiny lobster that is carrying external eggs shall immediately return it alive with as little injury as possi~le into the water from which it was taken (2) No person shall remove the external eggs from any female lobster or from any spiny lobster tail. (3) No person shall buy, sell or expose for sale, or have in his possession any female spiny lobster or any spiny lobster tail from which any of the erteYnal eggs have been removed.
    [Show full text]
  • Potential Consumer Acceptance of Canned Bighead Carp: a Structural Model Analysis CAROLE R
    Marine Resource Economics. Volume 10. pp. 101-116 073&.136OW5 S3.M * ,00 Primed in ihe USA. All nghls reserved. Copyright O 1995 Marine Resources Foundation Potential Consumer Acceptance of Canned Bighead Carp: A Structural Model Analysis CAROLE R. ENGLE PIERRE-JUSTIN KOUKA Aquaculture/Fisheries Center University of Arkansas at Pine Bluff 1200 N. University Drive Pine Bluff, AR 71601 Abstract The effects of socio-demographic factors on consumer ratings of product attributes of an experimental canned bighead product were analyzed. OLS techniques were used to evaluate the effects of experience consuming other canned fish products, race, gender, age, and income on the taste, tex- ture, appearance, and aroma of canned bighead. A logit analysis was then used to measure the effects of these variables on binary choice variables related to preference comparisons and willingness-to-pay as much for canned bighead as for canned salmon and canned tuna. Responses between the com- parisons of canned bighead and canned salmon or canned tuna varied. In- come, region, and gender significantly affected ratings on product attributes while taste variables significantly affected consumers' willingness-to-pay as much for canned bighead as for canned tuna. Conditional probabilities showed more clearly the effects of age, income, and gender on taste ratings, the subsequent effects of taste on preferences, and ultimately on willingness-to- pay. Probabilities estimated showed that canned bighead competes more fa- vorably with canned tuna than with canned salmon. Keywords consumer preferences, structural model analysis, logit. marketing, aquaculture Introduction Bighead carp (Hypophthalmicthys nobilis) have been raised in Arkansas in poly- culture with catfish in commercial fish ponds in an attempt to improve water quality since the 1970s.
    [Show full text]
  • South Beverly Grill Menu
    SUSHI SPICY TUNA ROLL*!#1 ahi tuna, avocado & jicama .........................................................................18 CRUNCHY AVOCADO ROLL!with macadamia nuts and jalapeño ...................................................... 15 VEG ROLL WITH SPICY PONZU!avocado, carrots, jicama & macadamia ...........................................14 COCONUT SHRIMP ROLL!toasted coconut, shrimp & avocado wrapped in white soy paper ............... 20 SPICY TUNA ‘OSAKA STYLE’*!sashimi tuna stacked with avocado, spicy tuna mix & sushi rice ...........19 RAINBOW ROLL*!our California roll, topped with salmon, tuna, shrimp, hiramasa & avocado ..............21 NIGIRI PLATE*!pristine cuts of salmon, tuna & hiramasa on seasoned rice ....................................... 20 CRUNCHY SHRIMP ROLL!jumbo white shrimp, rémoulade sauce & macadamia nuts .........................18 HIRAMASA ROLL*!spicy tuna and avocado roll wrapped with hiramasa sashimi & caviar ................... 22 FIRST CHILLED JUMBO SHRIMP!served with cocktail and rémoulade sauces ............................................ 25 AHI TUNA TARTARE*!hand chopped sushi grade tuna, toasted ciabatta & avocado .......................... 25 SALMON POKE*!with mango, avocado, shrimp & toasted macadamia nuts .......................................19 SPINACH & ARTICHOKE DIP!served with salsa, sour cream and tortilla chips ...................................18 DEVILED EGGS ‘SBG’!with Ding’s pickle relish, minced celery & herbs .............................................. 11 NICE LITTLE HOUSE!mixed
    [Show full text]
  • Fat Tuna Family Style Dinner (For 4 People) Peel and Eat Shrimp 24.99
    Fat Tuna Family Style dinner (for 4 people) Peel and eat shrimp 24.99 2 pounds of old bay steam shrimp with butter, cocktail sauce and lemon Shrimp or Tuna Taco 39.99 10 Blackened Shrimp or tuna in flour tortillas with lettuce, cheese, pic de Gallo and spicy tomato sauce, with rice and chips w/cheese and Pico de Gallo Shrimp boil 39.99 shrimp, andouille sausage, corn on the cob, potatoes and vegetables in old bay, butter, garlic and lemon with cocktail sauce and garden salad Fried or broiled Flounder 42.99 Fried or broiled flounder, choice of vegetables and starch with corn muffins, hush puppies, Tartar or cocktail sauce and lemon Fried or broiled Shrimp 42.99 Fried or broiled shrimp, choice of vegetables and starch with corn muffins, hush puppies, Tartar or cocktail sauce and lemon Salmon or Tuna 42.99 choice of vegetables, starch with corn muffins, hush puppies, Tartar or cocktail sauce and lemon Sesame seared with cucumber salad; avocado mash spicy plum Blackened with avocado mash, Pico de Gallo, Black bean sauce and sour cream Grilled with lemon butter, Brazilian mustard mango salsa or Asian sauce All meals above served with corn muffin and choice of 2 sides Broccoli, green beans, rice pilaf, mashed potato, Mac n cheese, French fries or Cole slaw Shrimp or Chicken Alfredo 42.99 Shrimp or Chicken in Parmesan cream sauce with garlic crostini and garden salad Shrimp or Chicken Cacciatore 42.99 Shrimp or chicken in garlic, white wine, red pepper, mushrooms with marinara over linguine garlic crostini and garden salad Shrimp Pasta $42.99 shrimp in garlic and herbs in a white wine tomato cream with garlic crostini and garden salad Seafood Gumbo $42.99 shrimp, scallops with garlic, onions, peppers, okra, corn, andouille sausage over rice.
    [Show full text]