DOCSLIB.ORG

The Sysco Seafood Product Catalog

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

> the Sysco Seafood 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 Fish 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, North America. In fact, Tomorrow’s Supply if Portico brand were an 10 Superior Shrimp Bacon- independent company, Wrapped Shrimp with it would be the third Honey-Mustard Glaze & largest seafood Broiled Garlic Shrimp with purveyor globally! 12 16 Wasabi Cocktail Sauce 13 Calamari Perfected the portico pledge. Our Portico Pledge 14 The Scoop on Scallops Sea Scallops Comparison states there will be no compromise in quality 16 A Lot of Lobster and every seafood Lobster Newburg product will be 18 Crab is a Classic! packed under the 24 27 Hot Crab, Spinach and same superior quality Artichoke Dip specifi cations, 20 Tuna 101 no matter the plant 22 Not All Tilapia are or country they Created Equal are packed in. Cilantro-Lime Fish Tacos 24 Pangasius, Catfi sh, Cod 28 and Pollock 26 Seafood’s Superstar: Salmon Skillet Salmon with Mixed Vegetables 28 Fresh Catch! Seafood Trends 30 Portico Shellfi sh & Finfi sh Reference 31 SeaWings! 2 Sysco_Seafood_Cat.indd 2 2/10/12 3:53 PM welcome. Seafood has been a consistently growing category in recent years, 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 sustainable seafood 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 industry, 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 scale 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 proteins, 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 food 85% to 889%9% of the seafood safety without considering economic integrity. sold in the U.S. is imported, The global nature 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 > Species 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 7 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 food industry 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, restaurants and dinner tables in a manner that protects resources and maintains natural habitats. 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 alsoalso partnerpartner wwithith thethe WorldWorld ThisThis iinvolvesnvolves ppartneringartnering wwithith SyscoSysco 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 ecosystems in the International Seafood wild seafood products through for our future generations. Sustainability Foundation (ISSF) in sustainable buying practices order 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 ecosystem 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) Fisheries 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. 9 Sysco_Seafood_Cat.indd 9 2/10/12 3:54 PM Bacon-Wrapped Shrimp 2.
Recommended publications
  • Appetizer Kuzu Tofu, Crab Meat, Field Caviar and Chrysanthemum Petals

    Appetizer Kuzu Tofu, Crab Meat, Field Caviar and Chrysanthemum Petals

    RAN Appetizer Kuzu Tofu, Crab Meat, Field Caviar and Chrysanthemum Petals with Dashi Jelly Salmon Seasoned with Kelp, Cucumber, Salmon Roe Boiled and Seasoned Chinese Cabbage, Chrysanthemum Leaves and Mushroom Soup Soy Milk Skin Dumpling, Whale, Naruto Wakame Brown Seaweed Sashimi A Selection of Seasonal Sashimi (Change 3 kinds of sashimi to 5 kinds, additional charge of 1,500yen) Broiled Dish Broiled Splendid Alfonsino Seasoned with Shichimi Peppers Vinegared Vegetables Organic Beef Fillet with Vegetables Japanese Sauce and Whole-grain Mustard Fried Dish Assorted Tempura Braised Dish Simmered Turnip, Fried and Simmered Taro, Maitake Mushroom, Carrot Green with Yoshino Miso Rice Dish Nigiri Sushi and Rolled Sushi with Miso Soup (To be upgraded with additional charge of 1,500yen) Dessert Assorted Seasonal Dessert with Wine Jelly ¥11,000 The menu may change without prior notice. We use domestic rice. Please notify us in advance if you have any allergy to specific food items such as gluten or lactose. 13% service charge and consumption tax will be added to your bill. MIYABI Appetizer Grilled Anago Conger, Cucumber, Maitake Mushroom Radish with Ponzu Jelly Steamed Dish Mini Egg Custard: Crab Meat, Soy Milk Skin, Lily Bulb and Starchy Dashi Sauce Sashimi A Selection of Seasonal Sashimi (Change 3 kinds of sashimi to 5 kinds, additional charge of 1,500yen) Broiled Dish Broiled Black Cod Seasoned in Saikyo Miso Paste Roasted Chestnuts, Ginkgo Nuts, Boiled and Seasoned Vegetable with Bonito Flakes Turnip Fermented Sushi with Salmon Main Dish Fried White Fish, Taro, Wild Rice Stem, Leek and Ginger with Starchy Sauce or Assorted Tempura with Grated Radish, Ginger and Andes Salt Hot Dish Taro Dumpling Rice Dish Rice Cooked with White Maitake Mushroom or Steamed Rice Miso Soup and Japanese Pickles Dessert Assorted Seasonal Fruits with Jelly ¥8,000 The menu may change without prior notice.
  • Characterization of Effluent from an Inland, Low- Salinity Shrimp Farm

    Characterization of Effluent from an Inland, Low- Salinity Shrimp Farm

    Aquacultural Engineering 27 (2003) 147Á/156 www.elsevier.com/locate/aqua-online Characterization of effluent from an inland, low- salinity shrimp farm: what contribution could this water make if used for irrigation Dennis McIntosh ,Kevin Fitzsimmons Environmental Research Lab, University of Arizona, 2601 East Airport Drive, Tucson, AZ 85706, USA Received 7 July 2002; accepted 7 October 2002 Abstract Coastal aquaculture can contribute to eutrophication of receiving waters. New technologies and improved management practices allow the aquaculture industry to be more sustainable and economically viable. Current practices, however, do not provide an additional use for effluent water. Nitrogen, phosphorus and other effluent compounds could be valuable plant nutrients. Inflow and effluent water from an inland, low-salinity shrimp farm, were monitored. Bi-weekly analysis included total nitrogen, ammonia-nitrogen, nitrite-nitrogen, nitrate- nitrogen, total phosphorus, reactive phosphorus, alkalinity, chemical oxygen demand (COD), biochemical oxygen demand (BOD), total suspended solids (TSS) and volatile suspended solids (VSS), as well as temperature, salinity, dissolved oxygen and pH. Alkalinity and total nitrogen decreased during the in-pond residency. The other parameters increased while in the ponds. The potential benefit of having nutrient enriched wastewater to irrigate field crops was substantial, supplying between 20 and 31% of the necessary nitrogen fertilizer for wheat production. # 2002 Elsevier Science B.V. All rights reserved. Keywords: Inland aquaculture; Integration; Arizona; Marine shrimp Corresponding author. Tel.: /1-520-626-3318; fax: /1-520-573-0852 E-mail address: [email protected] (D. McIntosh). 0144-8609/02/$ - see front matter # 2002 Elsevier Science B.V. All rights reserved. PII: S 0 1 4 4 - 8 6 0 9 ( 0 2 ) 0 0 0 5 4 - 7 148 D.
  • Seafood Watch Seafood Report: Crabs Blue Crab

    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.
  • Do Some Atlantic Bluefin Tuna Skip Spawning?

    Do Some Atlantic Bluefin Tuna Skip Spawning?

    SCRS/2006/088 Col. Vol. Sci. Pap. ICCAT, 60(4): 1141-1153 (2007) DO SOME ATLANTIC BLUEFIN TUNA SKIP SPAWNING? David H. Secor1 SUMMARY During the spawning season for Atlantic bluefin tuna, some adults occur outside known spawning centers, suggesting either unknown spawning regions, or fundamental errors in our current understanding of bluefin tuna reproductive schedules. Based upon recent scientific perspectives, skipped spawning (delayed maturation and non-annual spawning) is possibly prevalent in moderately long-lived marine species like bluefin tuna. In principle, skipped spawning represents a trade-off between current and future reproduction. By foregoing reproduction, an individual can incur survival and growth benefits that accrue in deferred reproduction. Across a range of species, skipped reproduction was positively correlated with longevity, but for non-sturgeon species, adults spawned at intervals at least once every two years. A range of types of skipped spawning (constant, younger, older, event skipping; and delays in first maturation) was modeled for the western Atlantic bluefin tuna population to test for their effects on the egg-production-per-recruit biological reference point (stipulated at 20% and 40%). With the exception of extreme delays in maturation, skipped spawning had relatively small effect in depressing fishing mortality (F) threshold values. This was particularly true in comparison to scenarios of a juvenile fishery (ages 4-7), which substantially depressed threshold F values. Indeed, recent F estimates for 1990-2002 western Atlantic bluefin tuna stock assessments were in excess of threshold F values when juvenile size classes were exploited. If western bluefin tuna are currently maturing at an older age than is currently assessed (i.e., 10 v.
  • Climate Change and Fisheries: Policy, Trade and Sustainable Nal of Fisheries Management 22:852-862

    Climate Change and Fisheries: Policy, Trade and Sustainable Nal of Fisheries Management 22:852-862

    Climate Change and Alaska Fisheries TERRY JOHNSON Alaska Sea Grant University of Alaska Fairbanks 2016 ISBN 978-1-56612-187-3 http://doi.org/10.4027/ccaf.2016 MAB-67 $10.00 Credits Alaska Sea Grant is supported by the US Department of Commerce, NOAA National Sea Grant, grant NA14OAR4170079 (A/152-32) and by the University of Alaska Fairbanks with state funds. Sea Grant is a partnership with public and private sectors combining research, education, and extension. This national network of universities meets changing environmental and Alaska Sea Grant economic needs of people in coastal, ocean, and Great Lakes University of Alaska Fairbanks regions. Fairbanks, Alaska 99775-5040 Funding for this project was provided by the Alaska Center for Climate Assessment and Policy (ACCAP). Cover photo by (888) 789-0090 Deborah Mercy. alaskaseagrant.org TABLE OF CONTENTS Abstract .................................................................................................... 2 Take-home messages ...................................................................... 2 Introduction............................................................................................. 3 1. Ocean temperature and circulation ................................................ 4 2. Ocean acidification ............................................................................ 9 3. Invasive species, harmful algal blooms, and disease-causing pathogens .................................................... 12 4. Fisheries effects—groundfish and crab ......................................
  • Food Habits of the Southern Channel Catfish (Ictalurus Lacustris Punctatus)

    Food Habits of the Southern Channel Catfish (Ictalurus Lacustris Punctatus)

    FOOD IIABITS OF TIlE SOUTHERN CHANNEL CATFIStt (ICTALURUS LACUSTRIS PUNCTATUS) IN TItE DES MOINES R,IVER, 'IOWA t I•r:EVE M. BAILEY 2 Muse•,l, of Zoology, U•ffversity of Michigan,, Ann Arbor M•chigan AND H•u•¾ M. H•umso•, J•. Iowa State Co•servcttion(•ommissio,•, Des Moit•cs, Iowa .•BSTRACT The stmnaeh contents of 912 channel catfish (769 containing food) taken iu a short section of the Des Moines River from September, 1940, to October, 1911, are analyzed. The physical and biotic elmraeteristies of the study area are described; a partial list of the fishes present together xvith comments on their importance and relative abundance is included. The ehanuet eatfish is omnivorous, as is revealed by a review of the pertinent literature and by this study. A wide wtriety of organisms is eaten (some 50 families of insects alone are represented--these are listed). Insects and fish serve as staple foods, plant seeds are taken i• season, and various other items are eaten in limited numbers. The principal groups of foods (insects, fish, plants, and miscellaneous) are anMyzed volumetrically, by œrequeney of occurrence, and numerically. In the area studied, catfish grow at a rate of about 4 inches a year during the first 3 years of life (determined by length-frequency analysis). These natural size groups are utilized to establish the relationship between size and food habits. Young fish feed ahnost exclusively on aquatic insect larvae--chiefly midges, blackflies, mayflies, and enddis flies. In fish frmn 4 to 12 inches lo•g insects continue to make up the bulk of the food, but at progressively greater size larger insects (mayflies and caddis flies) are eaten with increasing frequency and dipterans are of less importonce than in the smaller size group; snmll fish and plant seeds become significant items of diet.
  • Invasive Catfish Management Strategy August 2020

    Invasive Catfish Management Strategy August 2020

    Invasive Catfish Management Strategy August 2020 A team from the Virginia Department of Game and Inland Fisheries uses electrofishing to monitor invasive blue catfish in the James River in 2011. (Photo by Matt Rath/Chesapeake Bay Program) I. Introduction This management strategy portrays the outcomes of an interactive workshop (2020 Invasive Catfish Workshop) held by the Invasive Catfish Workgroup at the Virginia Commonwealth University (VCU) Rice Rivers Center in Charles City, Virginia on January 29-30, 2020. The workshop convened a diverse group of stakeholders to share the current scientific understanding and priority issues associated with invasive catfishes in Chesapeake Bay. The perspectives shared and insights gained from the workshop were used to develop practical, synergistic recommendations that will improve management and mitigate impacts of these species across jurisdictions within the watershed. Blue catfish (Ictalurus furcatus) and flathead catfish (Pylodictis olivaris) are native to the Ohio, Missouri, Mississippi, and Rio Grande river basins, and were introduced into the Virginia tributaries of Chesapeake Bay in the 1960s and 1970s to establish a recreational fishery. These non-native species have since spread, inhabiting nearly all major tributaries of the Bay watershed. Rapid range expansion and population growth, particularly of blue catfish, have led to increasing concerns about impacts on the ecology of the Chesapeake Bay ecosystem. 1 Chesapeake Bay Management Strategy Invasive Catfish Blue and flathead catfishes are long-lived species that can negatively impact native species in Chesapeake Bay through predation and resource competition. Blue catfish are generalist feeders that prey on a wide variety of species that are locally abundant, including those of economic importance and conservation concern, such as blue crabs, alosines, Atlantic menhaden, American eels, and bay anchovy.
  • China in 50 Dishes

    China in 50 Dishes

    C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south.
  • Delivery Menu

    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.
  • Health Benefits of Eating Fish (Mercury in Fish)

    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

    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,
  • Skipjack Tuna, Yellowfin Tuna, Swordfish Western and Central

    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.