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The Sysco Seafood Product Catalog

The Sysco Seafood Product Catalog

> the Sysco Product Catalog

Sysco_Seafood_Cat.indd 1 2/10/12 3:52 PM 6 what’s inside! 4 The Portico Story The Facts Behind the 6 Risks and Rewards: the most trusted Sysco Seafood Processing name in seafood. 7 Quality Assurance: Sysco is the largest The Portico Diff erence purveyor of seafood in 8 Sustainability: Today’s Catch, . In fact, Tomorrow’s Supply if Portico brand were an 10 Superior - independent company, Wrapped Shrimp with it would be the third Honey-Mustard Glaze & largest seafood Broiled Shrimp with purveyor globally! 12 16 Wasabi 13 Calamari Perfected the portico pledge. Our Portico Pledge 14 The Scoop on Scallops Comparison states there will be no compromise in quality 16 A Lot of and every seafood Lobster Newburg product will be 18 is a Classic! packed under the 24 27 Hot Crab, Spinach and same superior quality Artichoke Dip specifi cations, 20 101 no matter the plant 22 Not All are or country they Created Equal are packed in. Cilantro-Lime Fish Tacos 24 , Catfi sh, 28 and 26 Seafood’s Superstar: Skillet Salmon with Mixed Vegetables 28 Fresh Catch! Seafood Trends 30 Portico Shellfi sh & Finfi sh Reference 31 SeaWings!

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Sysco_Seafood_Cat.indd 2 2/10/12 3:53 PM welcome.

Seafood has been a consistently growing category in recent , and with more and more customers making seafood their fi rst choice in dining, it’s important to make sure you’re getting the best product available. At Sysco, we know how important quality and integrity are to any operation, particularly with seafood sourcing. That’s why we created this product catalog… we want to provide our operators with a seafood-specifi c guide to help you start up or build business in this expanding and highly profi table category. We’ll help you understand the characteristics of diff erent seafood products so you can be sure that you’re serving only the best. You’ll also see the many ways that Sysco is committed to making the necessary investments to ensure high quality, competitively priced, safe and is being provided to our customers. 3

Sysco_Seafood_Cat.indd 3 2/10/12 3:53 PM The Portico Story As the largest purveyor of seafood in North So, why Sysco, and our #1 selling America, Sysco has always been the leader in seafood brand, Portico? assuring economic integrity with our Portico lines of seafood products. And with the challenges of > Quality. Our quality assurance (QA) standards fraud within the seafood , we understand and processes are unparalleled in the industry. the hesitancy to change suppliers. But with the > Our product specifi cations Sysco advantage, you’re getting the experience Consistency. ensure declared weight, sizing and uniformity of the market leader, and the trust of a brand of usable product. committed to quality and integrity. > We require traceability all the Portico brings foodservice operators the highest Traceability. way back to the source. quality standards in the industry with delicious, healthy seafood selections that are adaptable to any > Integrity. Our commitment to and reputation menu. We off er a wide selection that can meet every for guaranteed quality. foodservice operator’s needs, including: – everyday value with Portico Bounty > Competitiveness. Our sourcing and – best available value-added products enables delivery of superior products at with Portico Prime value pricing. – simple, purely natural products with Portico Simply

Sysco_Seafood_Cat.indd 4 2/10/12 3:53 PM > It’s Not Just About Fish! It’s about people.

The Portico Brand Structure It’s about sustainability. Three brands, one pledge: Every product will be packed under the same superior quality specifi cations… no compromises! It’s about the future.

Portico Bounty It’s about commitment. Portico Bounty products meet established industry standards for competitive “fi rst” and “economy” value-added labels. The underlying quality of the raw material is Bounty similar to Portico Prime, with allowances for chemicals used in production and broader specifi cation tolerances for breading percentage, defects and portion control.

Portico Prime The industry’s best available value-added products are caught and processed in recognized prime regions and packed to > click here to learn exceedingly high specifi cations. Superior more about the harvesting, production and/or packaging Portico story characterize this line of products. Portico Prime products are known for lower breading and marinating percentages, better ingredients, limited use of chemicals and unique recipes.

Portico Simply The brand name says it all – raw seafood products in their natural state of goodness. Our off erings within this brand are the best natural ingredients for use in all recipes. Products are single- frozen and can be portioned, skinned, boned, peeled or shucked. These raw products provide maximum versatility while delivering uncompromised quality and value. Simply superior! 5

Sysco_Seafood_Cat.indd 5 2/10/12 3:54 PM Risks and Rewards: Sysco Seafood Processing

While the seafood industry may be one of the most regulated sectors, these regulations are often not enforced. Unlike other , there is little government oversight. In fact, while 85% to 89% of the seafood sold in the U.S. is imported, less than 2% is inspected by the FDA. Further, the minimal regulatory of th enforcements are primarily focused on 85% to 889%9% of the seafood safety without considering economic integrity. sold in the U.S. is imported, The global of seafood sourcing introduces a host of risks for any foodservice LESS THAN 2% operator, and the continued presence IS INSPECTED of seafood fraud further complicates the industry. Fraud is perpetrated under many BY THE FDA. disguises, including:

> Short weights and counts > substitution > Chemical adulteration > Improper labeling > Illegal transshipments

Sysco_Seafood_Cat.indd 6 2/10/12 3:54 PM Quality Assurance: The Portico Diff erence

When quality and integrity are expected but product names according to the FDA and U.S. not enforced, experience and leadership are your Department of Commerce best bets to hedge the risks. That’s when the Guaranteed net weight, count, grades and Portico diff erence matters. > proper use of additives Through the unsurpassed standards of Sysco With these additional, self-imposed measures, Quality Assurance, you’re guaranteed reliability Portico provides oversight that is not typical in the and consistency. Here are a few of our safety and industry. Our high standards allow for consistency integrity measures that make Sysco and Portico the and quality, which translates into value and more best choice in seafood: importantly, trust for our valued customers. > Point Source Inspection Program (PSIP) conducted by domestic fi eld specialists with physical plant audits performed by Sysco personnel at every source point

> Traceability back to the point of origin for optimal accountability

> Metal detection for hooks and other debris for additional assurance and safety at all plants

> Product quality testing above and beyond hazard analysis and critical control points (HACCP)

> Written specifi cations on fi le for all Portico products > Proper species, regulatory, ingredient and nutritional labeling, including the use of true

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Sysco_Seafood_Cat.indd 7 2/10/12 3:54 PM Sustainability: Today’s Catch, Tomorrow’s Supply Sustainability has become a hot topic in the in recent years, and it isn’t limited to the farms and fi elds. “Sustainable seafood” refers to the process of fresh, high-quality seafood to our markets, and dinner tables in a manner that protects resources and maintains natural . Sysco carefully monitors our fi sh and seafood suppliers on issues including species 8 control, weight limits and harvesting and handling protocols.

Sysco_Seafood_Cat.indd 8 2/10/12 3:54 PM WeWe aalsolso ppartnerartner wwithith tthehe WWorldorld ThisThis iinvolvesnvolves ppartneringartnering wwithith SSyscoysco sstronglytro believes in Wildlife Fund (WWF), the world’s local stakeholders to develop supporting domestic sources leading global conservation and implement practices for that share our focus on organization, on the complex performance levels consistent sustainability and quality. We will issues related to seafood with MSC standards. continue to work with reputable sustainability. It is our hope organizations and initiatives that Additionally, in a tuna-specifi c to steadfastly remain at the will help drive the success of the commitment, Sysco will forefront of developing strategies seafood industry while preserving encourage suppliers to engage for the responsible sourcing of natural resources and in the International Seafood wild seafood products through for our future generations. Sustainability Foundation (ISSF) in sustainable buying practices to move towards exclusive and standards. sourcing from sustainable, As part of this collaboration, MSC-certifi ed tuna suppliers. ISSF Sysco has made a multiple-stage utilizes science-based initiatives commitment to ensure wild for the long-term conservation seafood supply sustainability. and sustainable use of tuna stocks, By 2015, 100% of the top ten reducing bycatch and promoting Sysco brand wild-caught seafood overall health. species will be sourced from Our commitment to fi sheries that are: sustainability is evident through > Certifi ed by the Marine our membership in the National Stewardship Council (MSC) Institute (NFI) as well as the Better Seafood Board. > In the MSC Full Assessment process Community Matters Other examples of Sysco’s Involved in fi shery > dedication to the domestic improvement projects (FIPs) fi shing and seafood industry’s with the WWF well-being include partnerships Sysco is also actively involved in with the Louisiana Shrimp Task various FIPs to move our supplier Force and the Alaskan Seafood fi sheries toward a stepwise Marketing Institute (ASMI). approach to MSC certifi cation.

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Sysco_Seafood_Cat.indd 9 2/10/12 3:54 PM Bacon-Wrapped Shrimp 2. Cook bacon on parchment-lined “ Sysco’s wide reaching with Honey-Mustard Glaze sheet trays at 450° until bacon is ¾ of the way cooked through; cool. distribution network Yield: 24 servings Wrap 1 piece of bacon around 3 cups honey center of each shrimp and place on provides an entirely new ½ cup coarse ground mustard sheet tray; cover and refrigerate. ½ cup Dijon mustard 3. To serve, on half sheet tray world of possibilities 1 tablespoon grated sprayed with nonstick cooking for people around the fresh spray, cook 4 shrimp at 450° until ½ teaspoon shrimp turn opaque throughout country looking to enjoy 2½ pounds smoked bacon slices, and internal temperature reaches each cut crosswise in half 145°, brushing shrimp with honey- wild caught Louisiana Nonstick cooking spray mustard mixture during last 2 shrimp, a great 5½ pounds raw 16-20 count minutes of cooking. Serve with tail-on, peeled and deveined honey-mustard mixture. American product.” Portico shrimp, thawed Chef Tenney Flynn 1. Heat honey, mustards, ginger and Executive Chef, cayenne to simmering; simmer GW Fins, 2 minutes. Remove from heat; hold.

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Sysco_Seafood_Cat.indd 10 2/14/12 11:05 AM Superior Shrimp Shrimp has long been the most popular seafood on mainstream menus, and for good reason. Sustainable, stable and value-oriented, shrimp continues to increase in demand, particularly when commodity prices continue to escalate. When compared side-by-side, it’s easy to see why Portico stands above our competition.

Shrimp’s versatility makes it a favorite for any menu, > Black spots (melanosis) are a sign of age before whether as an appetizer, entrée, ingredient or freezing and will indicate a corresponding loss of topping. Portico brands have an extensive off ering moisture and fl avor. over a range of prices to cover any and all of your > A -green cast is caused by an excessive shrimp applications. We carry both domestic and dose of sodium bisulfi te, used to keep black spots international white and brown shrimp, as well as the from developing. popular Black Tiger shrimp from Southeast . Our > Shrimp that have been allowed to soak in melted products include: ice too long, or suff er temperature abuse, will > green headless have a sour and unpleasant odor. > peeled and deveined > Shrimp that have been oversoaked in sodium tri- > cooked, peeled and deveined polyphosphate (STP) will appear translucent and feel slimy with a metallic taste. Portico brand shrimp come in a range of counts as well, from under 10 to over 300 per pound. We also Portico brands consistently deliver high-quality off er multi-sized packs… a great option for those shrimp with a pleasant, salty odor similar to clean looking for value. water with minimal tail breakage. Whatever your choice – Tigers, whites, browns, domestic, , Quality measures for Portico brand shrimp include: , , , Ecuador, cooked, > Shrimp should not appear dry or dehydrated and breaded, raw, peeled – Portico has you covered! should be uniform in size and color appearance.

> chef tip! Use leftover shrimp shells to create a fl avorful by boiling them with other ingredients of your choice.

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Sysco_Seafood_Cat.indd 11 2/14/12 11:29 AM “ As a waterfront seafood establishment in Florida, it is of the utmost importance to have top quality fresh and frozen seafood. Portico Seafood enables our to provide the quality our guests demand, balanced with the profitability necessary for our business to succeed through the use of consistent product weights. Our use of multiple Portico Seafood items has contributed to our increased sales and profits despite an uncertain and fragile economy.” Byron Bates Sea Critters Café

Broiled Garlic Shrimp with 2½ tablespoons chopped fresh > chef tips! Wasabi Cocktail Sauce leaves 12 ounces spring mix salad greens Additional wasabi can be added Yield: 24 servings wedges for a spicier cocktail sauce. Wasabi Cocktail Sauce 1. Prepare Wasabi Cocktail Sauce: Shrimp may be marinated 3 cups ketchup In medium bowl, combine all 2½ tablespoons grated wasabi with the olive oil, lemon ingredients. Cover and refrigerate. 5 teaspoons fresh lemon juice and garlic up to 30 minutes 2. To serve Broiled Garlic Shrimp: Toss before broiling. Broiled Garlic Shrimp 6 shrimp with oil, lemon juice and 4 pounds raw 36-40 count garlic; broil until shrimp turn opaque peeled and deveined Portico throughout and internal temperature shrimp, thawed reaches 145°; sprinkle shrimp with ½ cup olive oil parsley. Line martini glass or salad 2½ tablespoons fresh lemon juice plate with greens; place shrimp over 2 tablespoons minced greens. Serve with Wasabi Cocktail garlic Sauce and lemon wedges.

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Sysco_Seafood_Cat.indd 12 2/10/12 3:54 PM Calamari Perfected has become increasingly popular within the past decade, in large part due to its fried form, calamari. Any form of this seafood rising star is now referred to by its “fried” name, rather than by species.

Fresh and natural, Portico Simply calamari comes in the following varieties to meet every operator’s needs:

> Tube (trimmed and untrimmed) > Tube and tentacle (trimmed and untrimmed) > Ring > Ring and tentacle

We also off er Portico Bounty breaded strips that are fully cleaned and trimmed, ready to go from tray to fryer.

Through Portico’s strict PSIP evaluations, our product won’t have the lower quality defects that most other suppliers allow, including split tubes, viscera, beaks, discoloration and higher tentacle ratio with rings or tubes. And with our product evaluations, we’re continually refi ning our current squid specifi cations to ensure that we deliver what you’ve come to expect from Sysco – high quality, fresh products.

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Sysco_Seafood_Cat.indd 13 2/10/12 3:55 PM The Scoop on Scallops Portico brand sea scallops are harvested from the North Atlantic , which is rich in nutrients, and has strong, cold currents that produce fi rm, desirable . Our state-of-the-art processing equipment tightly controls moisture for premium taste and quality in the fi nished product. From searing and crusting to broiling and , our sea scallops can take any plate from good… to great!

Portico Simply and Portico Bounty sea scallops are all-natural and are subject to Portico’s strict quality processes, including: > On-site inspections, audits and quality reporting from receipt of raw material to fi nished product processing > Uniformity to specifi cations for consistent sizing and portion control > Tamper-proof shipping containers

Here is a side-by-side look at Portico sea scallops compared to our competition:

Sysco Portico Sea Scallops Competition Portico packs 5.25 to 5.35 lbs gross weight per Competition packs to the industry standard Full Weight bag, allowing 5 to 7% glaze, and a net deglazed of 5.00 to 5.05 lbs gross weight. weight of 5 lbs.

Portico pack is under 2% of pieces, with the Competition packs to the industry standard Pieces majority being 0% pieces. of 5% pieces.

Portico sea scallops are 100% wild-caught from Competition packs various countries of Country of Origin the North Atlantic. origin and does not label them accordingly.

Portico Bounty sea scallops are processed until Competition process upwards to 40% water Over-Processing they maintain a maximum of 25% water added. added, to bring their costs down.

Sysco_Seafood_Cat.indd 14 2/10/12 3:55 PM Seared Scallops with Black 6 medium avocados, peeled, vinegar, oil and lime juice. Pour Bean pitted and diced vinegar mixture over bean mixture Kosher salt and ground black and toss to combine; fold in Yield: 24 servings pepper to taste avocado, salt and pepper. Cover and Black Bean Relish Seared Scallops refrigerate. 5½ pounds canned black beans, 1¼ cups extra virgin olive oil 2. Prepare Seared Scallops: In large rinsed and drained 6 tablespoons fresh lime juice bowl, combine ¾ cup oil, lime 1 large , diced 2 tablespoons minced juice and garlic. Place scallops in 1½ quarts thawed frozen corn garlic cloves 2-inch, half hotel pan; pour lime 1½ cups drained and chopped 72 fresh dry or frozen (thawed) juice mixture over scallops; cover roasted red peppers large Portico sea scallops and refrigerate 10 minutes. Transfer ½ cup chopped fresh (u/10), patted dry scallops to separate hotel pan, cover cilantro leaves Kosher salt and ground black and refrigerate; discard marinade. ¼ cup fi nely chopped pepper to taste 3. To serve, sprinkle 3 scallops with jalapeño peppers Fresh chives salt and pepper. Sauté scallops in 2 tablespoons minced some remaining oil 4 to 6 minutes garlic cloves 1. Prepare Black Bean Relish: In large or until golden brown, turning once. ¾ cup distilled white vinegar bowl, combine beans, onion, corn, Serve over bean mixture garnished ¾ cup extra virgin olive oil red peppers, cilantro, jalapeños and with chives. ¾ cup fresh lime juice garlic. In medium bowl, combine 15

Sysco_Seafood_Cat.indd 15 2/10/12 3:55 PM A Lot of Lobster

Freshness of lobster tails is all about time and temperature. Due to the proximity of our fi shing grounds to our processing plants, Portico lobster tails are by far the freshest in the marketplace. Portico suppliers are strategically located along coastlines to ensure that management is properly maintained. Tests have revealed that our lobster tails have lower bacteria counts than 16 other brands. In many cases our competitor’s brands have counts TEN times higher!

Sysco_Seafood_Cat.indd 16 2/10/12 3:55 PM Lobster Newburg Our customers can be confi dent > in compliance with Federal that Portico lobster tails are: Yield: 24 servings regulations regarding minimum tail size 24 frozen Portico lobster tails > harvested in areas close to the (4 ounces each), thawed processing plants where they > packed 100% net weight 6 pounds white mushrooms, are immediately processed with no glaze added and sliced > produced in plants inspected accurately graded 12 large shallots, fi nely chopped and approved by Sysco QA. 12 ounces unsalted butter Portico lobster inventories are 1 quart dry sherry All shipments from these maintained in four regional 2¼ quarts heavy cream facilities are reported to Sysco locations: , 2 quarts frozen green peas QA prior to vessel departure , New Jersey and 2 tablespoons salt for periodic sampling Florida. We off er multiple sizes ¾ teaspoon cayenne pepper with no minimum quantities 1. Boil, broil or bake lobster; cool. required giving you fl exibility Pull lobster meat from shells and cucutt foforr a ddiverseiverse menmenu.u. crosswise into ¼-inch-thick slices, reserving shells. Sauté mushroomss and shallots in butter until mushrooms are browned; hold. 2. To serve, boil sherry 1 minute. Add cream, peas, salt and cayenne;e; boil until sauce thickens. Stir in mushroom mixture and lobster meateat and cook until heated through. Filll reserved shell with lobster mixture.e. 1717

Sysco_Seafood_Cat.indd 17 2/10/12 3:55 PM Crab is a Classic!

As one of America’s favorite shellfi sh, crab All of these items are soaked in brine instead has long been among the top ten of being blast-frozen, allowing the fl aky, tender consumed. Crab maintains worldwide appeal meat to release easily from the shell. and is considered a premium entrée option, Sysco also off ers a full range of in our with many varieties and forms. From lump crab SeaWings product line – jumbo lump, backfi n, meat for crab cakes to steamed Alaskan snow special and – as well as (imitation crab legs, Sysco has you covered. crabmeat). We also off er several delicious crab Our fresh crab varieties include king, snow cake products that areconveniently packaged and . Each of these comes in ready to cook and serve. various forms. A few examples include: See more about our SeaWings product line on sourced from , page 30. and . Available in boiler claw, window cut split legs, portions and whole cooks

Snow crab sourced from Canada, Russia and Alaska. Available in cocktail , snap & eat, sections and meat

Dungeness crab sourced from Canada, Alaska and the Pacifi c Northwest (Washington, Oregon and California). Available in snap & eat, sections, whole cooks and meat

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Sysco_Seafood_Cat.indd 18 2/10/12 4:59 PM Hot Crab, Spinach and 2 tablespoons fresh lemon juice 2. To serve, bake at 375° until top is Artichoke Dip 1½ teaspoons salt lightly browned and internal ½ teaspoon ground temperature reaches 165°. Serve with Yield: 24 servings 2¼ pounds Portico surimi crabmeat assorted crackers, toasted baguette 18 ounces , softened Assorted crackers, toasted slices, tortilla chips and/or vegetables. 1½ cups heavy cream baguette slices, tortilla chips 1 tablespoon minced and/or vegetables garlic cloves 1. In large saucepot, cook cream 42 ounces quartered artichoke cheese, cream and garlic over , drained and coarsely medium heat until mixture is chopped smooth, whisking constantly. 30 ounces frozen chopped Remove from heat; stir in artichoke spinach, thawed and hearts, spinach, red peppers, grated squeezed dry cheese, lemon juice, salt and black 3 roasted red peppers, chopped pepper; fold in crabmeat. Transfer ¾ cup grated Parmesan & dip to small baking dishes; cover Romano cheese blend and refrigerate. 19

Sysco_Seafood_Cat.indd 19 2/14/12 12:02 PM Tuna 101 . The only species that may be labeled white or tuna by U. S. law. Albacore is a premium tuna species. The fl esh generally is a light, creamy white. Rich in omega-3 fatty acids, it is fi rm in texture with a very mild fl avor. . Skipjack is the most abundant species of the commercially canned . Its fl esh is darker than other tunas, with a strong taste. Due to its high oil content, it has a pronounced fl avor and aroma, and a relatively tender texture. Its small size accounts for the smaller loins and chunks. This is the lowest cost tuna and the largest selling Sysco tuna. Yellowfi n. Yellowfi n, or “ahi,” is somewhat similar to skipjack, but the yellowfi n tuna has a characteristic long yellow-colored lateral fi n. It is lighter in color than skipjack with a fi rmer texture and milder fl avor. The color ranges from pale tan to , and is often used by the Japanese for and sashimi. Tongol. Tongol must be labeled as light tuna, but its color can be similar to that of albacore, and is often considered as a lower cost alternative. Its color is white to light-pink, with meat that is tender but not quite as dry as albacore. A highly seasonal fi sh and a localized catch accounts for Tongol’s varying costs.

> sustainability: pole and line fi shing Sysco supports tuna harvest by Pole and Line, which involves the use of a hook and line attached to the end of a pole, catching only one fi sh at a time. Recently, this method has increased in popularity because it is “eco- friendly,” reducing negative impacts on baitfi sh. Other commercial fi shing methods are destroying tuna populations and other fi sh species in the process but Pole and Line fi shing focuses on ocean sustainability instead of the bottom line.

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Sysco_Seafood_Cat.indd 20 2/10/12 3:55 PM “We choose Portico seafood because it is always consistent in size and quality. In a business like ours, consistency is something that is a must. We also appreciate that all of the Portico brand seafood is sustainable because our customers look for that.” Brian Johnston/Eric Paul The Rusty Rudder Cornelius, NC Better than the Rest Sysco tuna is continually inspected, has uniform color, taste and texture, and has a lower percentage of fl ake, giving you a better yield. In fact, Sysco standards for tuna are set higher than that of the U.S. government! We have a ZERO tolerance policy for:

> Hard in tuna > Scorching (surface defect from exposure to metal cans) > Honeycombing (evidence of ) > Poor cleaning > Bruising (dark red or brown blotches) 21

Sysco_Seafood_Cat.indd 21 2/14/12 5:41 PM Not All Tilapia are Created Equal

Inexpensive and versatile, tilapia has wide appeal, causing its global popularity to grow faster than any other fi sh. With this increased demand comes a need for an increase in supply. Unlike many of our competitors, Portico makes no compromise in quality or safety in order to keep up with the demand.

Portico Simply tilapia products are “All Natural,” containing “ …We use a lot of Portico tilapia. no additives, preservatives or antibiotics. Our tilapia is caged It is by far the most popular fish raised in controlled environments in clean, freshwater dish on our menu.” and to ensure consistent fl avor. Our Portico Simply supplier owns the farms, hatcheries, and the fi sh, allowing Leo Pereira for 100% traceability. We stamp a production date code on General Manager, each individually packed fi llet and also on the outside of our La Fiesta cartons. Many other processors treat tilapia fi llets with carbon monoxide after they have been fi lleted. Portico Bounty tilapia is only treated while the fi sh is still alive and fresh, before being fi lleted, frozen or packaged, guaranteeing quality. Lastly, all Portico tilapia are 100% grain fed while others use , giving an off fl avor to the fi sh.

Sysco_Seafood_Cat.indd 22 2/10/12 5:24 PM Cilantro-Lime Fish Tacos Extra virgin olive oil 2. Sauté 1 piece of tilapia in olive 48 (6-inch) flour tortillas oil 3 to 4 minutes or until lightly Yield: 24 servings 3 small red , thinly sliced browned, turning once; transfer to 6 medium jalapeño peppers, 1 head red or green cabbage, oven and bake until tilapia turns finely chopped thinly sliced opaque throughout and internal Juice and zest of 12 limes 1½ quarts pico de gallo salsa temperature reaches 145°. Break ¾ cup sesame oil 3 cups sour cream tilapia into large chunks. ¼ cup chopped fresh cilantro ½ cup sliced green onions 3. To serve, warm 2 tortillas and leaves plus additional whole 1. In large bowl, combine jalapeños, divide tilapia between tortillas; top leaves lime juice, lime zest, sesame oil, with red onions, cabbage, pico de ¼ cup minced garlic cloves chopped cilantro, garlic, salt and gallo, sour cream, green onions and 2 tablespoons kosher salt pepper. Place tilapia in 2-inch hotel cilantro leaves. 1 tablespoon ground black pan; pour lime juice mixture over pepper tilapia; cover and refrigerate 1 hour. 6 pounds Portico boneless, Transfer tilapia to separate hotel skinless tilapia fillets (8 ounces pan, cover and refrigerate; discard each), cut in half marinade. 23

Sysco_Seafood_Cat.indd 23 2/10/12 3:56 PM Pangasius added to the product. Competitive products are Striped pangasius is an increasingly popular fi nfi sh, often pumped with up to 15% more water than the farmed in the Delta in Vietnam. It 9% moisture limit Portico specifi cations allow. can be featured in any recipe calling for cod, Net Weight. Through our Point Source Inspection or tilapia but at a reduced plate cost. However, program, every shipment is checked and verifi ed to Sysco makes sure that reduced cost doesn’t mean be 100% net weight. Selling short weight products reduced quality. Portico Bounty pangasius has a is illegal and not tolerated in the Portico program. fully integrated production process, beginning in the nursery and ending in our Sysco approved processing facilities.

Choosing Portico Bounty pangasius ensures that your fi sh is protected. Our “less costly” competitors bypass our high quality checks, like:

Water testing. All water is tested for chemicals, cleanliness and impurities.

Oversoaking. Portico Bounty Pangasius has written specifi cations as to how much moisture can be

CatfiCatfi sh Baked,Baked, broibroiled, stewed or fried, catfi sh is a versatile fi sh thatthat ooffff ers a wholesome meal at a great value. All PorticoPortico ccatfi sh is farm-raised making it highly sustainablesustainable and 100% replenishable. Our catfi sh is also grain-fed,grain-f allowing it to maintain a mild, slightly sweet fl avavor.o Add Portico catfi sh to your menu as a “-healthy”“heart-heal option. It’s high in and low in cholesterolcholeste and .

Portico vs. Competitor > Portico Brand catfi sh and pangasius are processed in Sysco approved facilities and Consistent color Fillets are yellow packed to Sysco’s rigid quality standards. Consistent sizing Inconsistent sizing

> Portico Bounty and Portico Simply meet or No over-soaking Product over-treated exceed USDC Grade A Specifi cations, and guarantee uniformity and net weight. No product misleading Muddy fl avor

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Sysco_Seafood_Cat.indd 24 2/10/12 3:56 PM Cod Cod is considered the premium species in the whitefi sh category and has long been on the Top 10 Seafood list in the United States. Harvested by wild catch only, our Portico Bounty cod is subject to stringent specifi cations for size, uniformity, color and more.

Adding cod to your menu is easy and very profi table. Portico Bounty cod includes a variety of traditional cuts from loins and tails to cellos. Loins make a great main dish entrée and tails are perfect for sandwiches or as salad-toppers. Cello is the ideal cut for fi sh and chips… always a menu favorite. Since the Sysco Portico cod program is locked in at prices that provide signifi cant advantage compared to the competition, you’re always getting the best value around.

Pollock Mild, tender and fi rm, is a popular choice for its versatility and adaptability, accounting for 30% of all U.S. seafood landings by weight. Annual harvests average 1.1 million metric tons, all on a sustainable basis at MSC-certifi ed fi sheries.

With its snow-white fi llet that fl akes beautifully, Alaska pollock is a go-to choice for many applications. It is best used in value-added breaded options such as fi sh sticks, sandwich fi llets and fi sh and chips. “ As you can imagine, is king at Aunt Catfish’s.The Portico Catfish is the best ever. It has the cleanest taste and the most consistent quality. Our customers absolutely love it and can’t stop raving about it.”

Jamie Orellana Executive Chef, Aunt Catfi sh’s 25

Sysco_Seafood_Cat.indd 25 2/14/12 10:41 AM Seafood’s Superstar: Salmon

All fi sh are not created equal, and salmon is a shining example of seafood superiority. With an array of varieties that cover a range of textures and fl avors, and packed with heart-healthy omega-3s, it’s no wonder that salmon is consistently a top performer. In fact, consumer surveys have shown salmon to be the third most-consumed seafood.

From fresh, wild-caught Alaskan King fi llets to individual quick-frozen -on Norwegian portions, Portico has your salmon solution. Portico Simply off ers both Norwegian and Alaskan salmon in a wide variety of skinless and skin-on portions. Some of our Alaskan off erings include:

> King > Coho > Sockeye > Keta > Pink

Our wild Alaskan salmon is supplied through Marine Stewardship Council (MSC) certifi ed fi sheries, guaranteeing that our products come from responsible and sustainable sources.

Portico Prime Norwegian and Chilean varieties, as with all Portico products, are also completely traceable, from table back to hatchery. The salmon is farmed along rugged coastlines and packed in its most natural state with no added sodium, water or tri-polyphosphates.

We proudly hold ourselves to the toughest quality standards in the industry, including:

> Dimensional consistency in portions > Strict processing practices, includingg bonebone,, skin and bloodline removal

> Testing for color defects, dehydrationon viscera, cut/trim and other specifi cations

Firm texture, fresh fl avor, superior salmon.mon. No matter which pproductroduct you choose, you’re getting the best withith Portico brand salmon. 26

Sysco_Seafood_Cat.indd 26 2/10/12 3:56 PM Farm-Raised vs. Wild- Caught Salmon

The debate between farm- raised or wild-caught seafood continues to rage on, and fi nding the right information to make the decision can be confusing or even misleading. Here are a few of the diff erences to help you make the right choice for your menu:

> Farm-raised salmon has a higher fat content, lending to a rich, milder taste than that of meatier wild-caught salmon. Skillet Salmon with 1. Sauté asparagus and onions Mixed Vegetables in oil, covered, until asparagus is > Wild-caught salmon has tender-crisp, stirring occasionally. Yield: 24 servings a higher concentration of Add tomatoes and salt; cover and the heart-healthy omega-3 cook until tomatoes release their 6 pounds asparagus, trimmed fatty acids than farm-raised. and cut into 2-inch pieces juice; hold. 3 medium onions, chopped > Wild or farmed, Portico 2. Heat oil in large skillet. Sprinkle 2 tablespoons olive oil employs responsible, 4 pounds red and/or yellow 1 piece of salmon with salt and sustainable methods to grape tomatoes, each cut pepper; add to skillet, skin side up, in half and cook 5 minutes. Turn salmon, provide consistent quality 1 tablespoon salt cover and cook until salmon turns and customer value. 24 Portico boneless salmon almost opaque throughout and The bottom line is that both fillets (about 6 ounces) internal temperature reaches 145°, ¾ teaspoon ground black pepper adding vegetables to skillet during choices have their benefi ts, Lemon wedges last 2 minutes of cooking. the choice is yours! 3. To serve, transfer salmon to plate; top with vegetables and serve with lemon wedges. 27

Sysco_Seafood_Cat.indd 27 2/10/12 3:57 PM Fresh Catch! Emerging trends, including sustainability, healthy profi les and assertive fl avors, have been converging in recent years, making seafood an ideal protein. In fact, restaurant analytics show a 29% likelihood that patrons at a sit-down restaurant will order a seafood entrée, making it the most likely ordered protein. The next closest choice, chicken, is signifi cantly behind at 20%. Here are a few reasons that help explain the continuing growth of the seafood category.

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Sysco_Seafood_Cat.indd 28 2/10/12 3:57 PM Fresh is best. With an increased focus on food Fusion is fashionable, and this popular trend is sources and sustainability, customers are looking fi nding its way onto sushi menus. Think Latin with for food sources that are responsible and eco- hot peppers and cilantro, or Mediterranean with friendly. Knowing where their food is coming from olives and sun-dried tomatoes. is an important factor for many customers. has long been a mainstay on upscale Health matters. Recent studies have heralded the menus, but the dynamic duo is getting a facelift many health benefi ts of even modest consumption to fi t a range of menus. Roasted lamb with seared of seafood, making seafood a healthier choice scallops, sirloin with shrimp scampi… the for many. This healthy reputation is helping the possibilities are endless. category grow signifi cantly – particularly with fi sh Classic southern seafood has enjoyed resurgence high in omega-3 fatty acids, like salmon. in recent years, including venerable favorites like Value is still important. While consumer shrimp and grits gracing a range of menus from and operator menus are evolving to include high- diners to upscale establishments. Spicy Cajun and end off erings, the constant and stable value of Creole fare from the Gulf area are also gaining shrimp, the category leader, is still unmatched. in popularity. Shrimp has long been the most popular seafood Pairing fruit and seafood helps highlight the item on mainstream menus, and is being used fresh taste of high-quality seafood with bright in more unconventional dishes. From tacos to and vibrant fruit fl avors. A few examples include sandwiches to salads, shrimp is here to stay. citrus glazes on grilled fi sh or fresh fruit salsas aside > Food Service Trends lightly- or calamari. Seafood options are already so plentiful and varied, but when coupled with a bounty of preparations and applications, the opportunities for menu are infi nite. The following trends are based on restaurant consumer surveys, and are great ways to stay on the forefront of changing tastes for seafood:

Grilled seafood has been a hot menu item due to the healthful and upscale perception. Try using infused oils and butters brushed onto the seafood prior to for added fl avor.

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Sysco_Seafood_Cat.indd 29 2/10/12 3:57 PM SeaWings is pushing boundaries to better serve our crab populations, environmentally-sound fi shing customers, our communities and our planet. We methods, and a fair living for our fi shermen. For off er a wide range of quality seafood products from every pound of crabmeat in SeaWings products, pasteurized blue swimming crabmeat to value- 1.5 cents is donated to fund these programs. added seafood products to IVP frozen fi sh. Learn more about the NFI Crab Council by visiting www.PhillipsSustainableCrab.com. SeaWings Crabmeat is produced from the blue swimming crab in . Handpicked, then We also provide funds to the Sustainable Fisheries pasteurized using precise cooking times, SeaWings Partnership (SFP) to support improvements at local ensures fresh tasting, premium quality crabmeat. fi sheries, which includes concern for the fi shing communities that are dependent on these natural SeaWings Value-Added Seafood products can resources. For each pound of SeaWings fi sh purchased, help your seafood sales soar to the next 3 cents will be donated to SFP for these initiatives. level. Our Premium and our Value Crab Cakes Learn more about SFP at www.SustainableFish.org. allow you to provide quality crab cakes at the price you need. Look for other new off erings including SeaWings Salt & Pepper Calamari.

SeaWings Fish is a new SeaWings platform with numerous IQF/IVP frozen fi sh portion varieties, including mahi, tuna, snapper and . Standing for Sustainability SeaWings stands for seafood sustainability. We are committed to providing our customers with products they can trust are having a positive impact on our world today.

The crabmeat in all SeaWings crab products comes from fi sheries that are continuously being improved through the support of the NFI Crab Council. The council-funded programs work to ensure healthy

30 SeaWings is a Sysco-exclusive brand for foodservice distribution proudly produced by Phillips , a fourth generation family-owned global seafood processor and leader in seafood sustainability.

Sysco_Seafood_Cat.indd 30 2/14/12 3:16 PM Go Fish! Our vast selection of seafood is farm-raised or wild caught and delivered to us from all over the world. Below is a sampling of Portico shellfi sh and fi nfi sh off erings. Ask your Marketing Associate for a list of seafood available in your region.

> Shellfi sh

Scallop, Sea Shrimp, Black Tiger Shrimp, Pacifi c White Shrimp, Gulf

Squid Lobster, , , Coral Crab, Dungeness

Crab, King Crab, Snow Crab, Blue , Green Mussel, Blue

> Finfi sh

Scallop, Bay , Hardshell Mahimahi

Salmon, Sockeye Rockfi sh Salmon, , Atlantic Salmon, Keta

Domestic Catfi sh Swordfi sh Cod, Pacifi c Cod, Atlantic , Rainbow

Flounder Yellow Victoria Perch Camoufl age Grouper Yellowfi n Tuna

Zander Striped Pangasius

Areolate Grouper Tilapia Pollock

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Sysco_Seafood_Cat.indd 31 2/14/12 12:19 PM The Portico Pledge

> No compromise in quality. > Superb consistency. > Fresh, natural fl avor. > Sustainability is key.

Sysco is the global leader in selling, marketing and distributing food products to restaurants, healthcare and educational facilities, lodging establishments and other customers who prepare meals away from home. Our family of products and services also include equipment and supplies for the food service and hospitality industries. When the goodness of nature meets the quality of Sysco, the wonders never cease. From fresh fi nfi sh to superior shrimp and gourmet lobster, Sysco has all you’ll need to continue the tradition of quality for all of your seafood needs.

Sysco_Seafood_Cat.indd 32 2/14/12 10:19 AM

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