DOCSLIB.ORG

Mcr Dir 41714 for Web.Indd

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Zoo and Aquarium Species Directory McRoberts Sales Co., Inc. is proud to provide the 3rd Edition of our Seafood Directory for your use as a reference guide. The seafood shown in this brochure represents typical items that we inventory for zoos and aquariums. While these species make up our primary inventory, we can supply all types of seafood to meet your individual needs. The analysis guides shown on each page are the results found in a random sampling by ABC Research Corporation, a laboratory contracted by McRoberts Sales Co., Inc. It is not to be construed that all fish of that particular species will consistently contain the same ratios. It is highly recommended that you seek a laboratory to perform tests that meet your specifications. It has been our pleasure to create this brochure for your use and convenience. We welcome all inquiries for your seafood needs. Please call our staff Monday through Friday, 8 a.m. to 5 p.m. EST 813.645.2561 Kathi L. Davis, President Michelle Garis, Sec./Tres. Ryan Garis, Sales & Logistics Manager ANCHOVY 3 BLUE RUNNER 4 BLUEFISH 5 BONITO 6 BUTTERFISH 7 CAPELIN (CANADIAN) 8 CATFISH 9 CLAMS (ATLANTIC SURF) 10 CLAMS (LITTLE NECK) 11 Anchovy CRAB (BLUE) 12 ANALYSIS GUIDE CRAWFISH 13 CROAKER 14 Ash: 3.20% GLASS MINNOW 15 HERRING 9-12”(ATLANTIC CANADA) 16 Carbohydrates: <dl HERRING (ATLANTIC USA) 17 HERRING (PACIFIC) 18 Fat: 4.89% HERRING (THREAD) 19 Moisture: 75.59% KRILL (PACIFICA) 20 KRILL (SUPERBA) 21 Protein: 16.59% MACKEREL (ATLANTIC) 22 MACKEREL (PACIFIC) 23 Calories: 110.37 cal/100g MULLET 24 SALMON (PINK) 25 SARDINES (CALIFORNIA) 26 Scientific Name: Engraluis mordax SARDINES (SPANISH) 27 SHRIMP (ATLANTIC WHITE) 28 Caught off the coast of California, they are typically SILVERSIDES 29 4 to 5 inches in length. SMELT (LAKE) 30 SMELT (NIGHT) 31 SMELT (PERUVIAN) 32 Produced: February through April SMELT (SILVER) 33 September through December SQUID (EAST COAST ILLEX) 34 SQUID (WEST COAST LOLIGO) 35 Packaged: IQF (Individually Quick Frozen) in TILAPIA 36 1/25 & 1/50 pound cases and block frozen TROUT (RAINBOW) 37 WHITE BAIT (GULF) 38 in 1/25 pound cases OTHER SPECIES 39 3 Blue Runner Bluefish ANALYSIS GUIDE ANALYSIS GUIDE Ash: 3.25% Ash: 3.08% Carbohydrates: <dl Carbohydrates: <dl Fat: 2.27% Fat: 7.32% Moisture: 75.45% Moisture: 69.29% Protein: 19.45% Protein: 19.40% Calories: 98.23 cal/100g Calories: 147.12 cal/100g Scientific Name: Caranx crysos Scientific Name: Pomatomus saltatrix Also known as Hard-Tailed Jack, produced off the Gulf Coast Produced in the Atlantic and the Gulf of Mexico, these fish of Florida, they range in weight from 1/4 to 2 pounds per fish. range in size from 3/4 pounds up to 4 pounds each fish. Produced: February through October Produced: March through May September through November Packaged: 1/25 pound case Packaged: 1/25 and 1/50 pound cases 4 5 Bonito Butterfish ANALYSIS GUIDE ANALYSIS GUIDE Ash: 3.61% Ash: 2.37% Carbohydrates: 1.85% Carbohydrates: <dl Fat: 3.54% Fat: 4.56% Moisture: 69.54% Moisture: 76.91% Protein: 21.46% Protein: 17.12% Calories: 125.1 cal/100g Calories: 109.52 cal/100g Scientific Name: Euthynnus alletteratus Scientific Name: Peprilus triacanthus Produced off the Gulf Coast of Florida, they are also known Produced in the Atlantic, these fish average 4 inches in length, as Little Tunny. These fish can grow to a weight of 20 pounds. with approximately 5 to 8 fish per pound. Produced: April through June Produced: Year-round September through November Packaged: 10/5 and 1/25 pound cases Packaged: 1/25 and 1/50 pound cases 6 7 Capelin(Canadian) Catfish ANALYSIS GUIDE ANALYSIS GUIDE Ash: 2.31% Ash: 2.41% Carbohydrates: <dl Carbohydrates: 2.55 % Fat: 4.25% Fat: 11.07% Moisture: 80.14% Moisture: 69.20% Protein: 14.26% Protein: 14.77% Calories: 95.29 cal/100g Calories: 168.91 cal/100g Scientific Name: Mallotus villosus Scientific Name: Ictalurus punctatus Produced off the Coast of Newfoundland, they average 6 to 8 Farm raised in the United States, these fish are graded inches in length with approximately 10 to 15 fish per pound. 1 pound and under. Produced: Late June through July Produced: Year-round Packaged: Assorted case sizes Packaged: IQF in 1/15 pound cases 8 9 Clams(Atlantic Surf) Clams(Little Neck) ANALYSIS GUIDE ANALYSIS GUIDE Ash: 2.41% Ash: 2.00% Carbohydrates: 3.94 % Carbohydrates: 2.80% Fat: 0.57% Fat: 0.57% Moisture: 79.05% Moisture: 88.10% Protein: 14.03% Protein: 6.53% Calories: 77.01 cal/100g Calories: 42.45 cal/100g Scientific Name: Spisula solidissima Scientific Name: Mercenaria mercenaria Produced off the New England Coast of the United States. Farm raised on the West Coast of Florida, they range Production is dependent on weather conditions. from 11/2 to 21/2 inches wide. Produced: Year-round Produced: Year-round Packaged: Whole Clam Meat 2/25 pound case Packaged: In the shell graded 200 count Clam Strips 6/5 pound case and 400 count per case IQF Clam Tongues 1/40 pound case Chopped Clams 10/5 pound case 10 11 Crab(Blue) Crawfish ANALYSIS GUIDE ANALYSIS GUIDE Ash: 15.22% Ash: 7.96% Carbohydrates: 3.17% Carbohydrates: 1.70% Fat: 0.54% Fat: 2.65% Moisture: 70.28% Moisture: 76.55% Protein: 10.79% Protein: 11.14% Calories: 60.70 cal/100g Calories: 75.21 cal/100g Scientific Name: Callinectes sapidus Scientific Name: Procambarus clarkii Produced on the East Coast of the United States and the Produced off the Gulf Coast and Mississippi River basin. coastline of the Gulf of Mexico, they average 5 inches in width. They are commercially farm raised and average 4 to 6 inches in length. Produced: April through June Produced: January through May Packaged: IQF in 30 pound cases Packaged: Assorted case sizes 12 13 Croaker Glass Minnow ANALYSIS GUIDE ANALYSIS GUIDE Ash: 3.92% Ash: 3.22% Carbohydrates: <dl Carbohydrates: <dl Fat: 6.04% Fat: 1.09% Moisture: 72.49% Moisture: 80.15% Protein: 18.08% Protein: 16.19% Calories: 126.68 cal/100g Calories: 74.57 cal/100g Scientific Name: Micropogon undulatus Scientific Name: Anchoa hepsetus Produced in the Gulf of Mexico and the North Atlantic, Also known as the Gulf Anchovy, they are produced they average 1/2 pound to 1 pound each fish. in the Gulf of Mexico. Produced: March through November Produced: October through February Packaged: 1/25 pound cases Packaged: 10/5 pound and 1/25 pound cases 14 15 Herring 9-12”(Atlantic Canada) Herring(Atlantic USA) ANALYSIS GUIDE ANALYSIS GUIDE Ash: 2.64% 9”/un 9-12” Carbohydrates: <dl Ash: 2.59% 2.98% Fat: 12.90% Carbohydrates: <dl <dl Moisture: 68.70% Fat: 4.52% 6.74% Protein: 16.69% Moisture: 75.51% 74.83% Calories: 182.86 cal/100g Protein: 17.05% 16.08% Calories: 108.88 cal/100g 124.98 cal/100g Scientific Name: Clupea harengus Scientific Name: Clupea harengus Produced off the Newfoundland, Canada Coastline, they are graded 9 to 12 inches in length. Commonly Produced off the Northeast Coast of the United States, referred to as “high fat” Herring. they are graded 5 to 8 inches and 9 to 12 inches in length. Commonly referred to as “low fat” Herring. Produced: September through December March through May Produced: September through December January through April Packaged: Assorted case sizes Packaged: Assorted case sizes 16 17 Herring(Pacific) Herring(Thread) ANALYSIS GUIDE ANALYSIS GUIDE Ash: 2.26% Ash: 4.91% Carbohydrates: <dl Carbohydrates: <dl Fat: 14.86% Fat: 2.51% Moisture: 67.16% Moisture: 72.81% Protein: 15.54% Protein: 20.38% Calories: 195.90 cal/100g Calories: 104.11 cal/100g Scientific Name: Clupea pallasii Scientific Name: Opisthonema oglinum Product of Canada, they are produced in the Pacific off the Produced in the Gulf of Mexico, averaging 5 to 7 fish coast of British Columbia, they average 5 to 8 inches in length. per pound. Produced: November through December Produced: April through November Late January Packaged: 1/25 and 10/5 pound cases Packaged: IQF in 1/16 kilo case & block frozen in 1/10 kilo case 18 19 Krill(Pacifica) Krill(Superba) ANALYSIS GUIDE ANALYSIS GUIDE Ash: 2.36% Ash: 3.51% Carbohydrates: <dl Carbohydrates: <dl Fat: 1.53% Fat: 5.12% Moisture: 82.70% Moisture: 78.19% Protein: 13.39% Protein: 12.88% Calories: 67.33 cal/100g Calories: 97.6 cal/100g Scientific Name: Euphausia pacifica Scientific Name: Euphausia superba Produced off the Canadian West Coast of North America and Produced in the Antarctic, they are a crustacean measuring the Coast of Japan, they are a crustacean measuring 5 to 6 mm 2 to 5 cm in length with 300 to 400 krill per pound. in length with 400 to 700 krill per pound. Produced: February through September Produced: February through May in Japan Packaged: Assorted case sizes November through December in Canada Packaged: Assorted case sizes 20 21 Mackerel(Atlantic) Mackerel(Pacific) ANALYSIS GUIDE ANALYSIS GUIDE Ash: 2.59% Ash: 2.74% Carbohydrates: <dl Carbohydrates: <dl Fat: 18.23% Fat: 6.18% Moisture: 61.93% Moisture: 71.55% Protein: 16.35% Protein: 19.62% Calories: 229.47 cal/100g Calories: 134.1 cal/100g Scientific Name: Scomber scrombrus Scientific Name: Scomber japonicus Also known as Boston Mackerel, they are produced in the Produced off the coast of California, these fish are graded by north Atlantic. These fish are graded by grams per fish. Typical count rather than by inches. Typical grades are 75/100, 100/150, counts are 100/200, 300/500 & 400/600 grams.
Recommended publications
  • 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.
  • Finfish Tilapia Meeting Your Nutritional Needs for Successful Aquaculture!

    Finfish Tilapia Meeting Your Nutritional Needs for Successful Aquaculture!

    Finfish Tilapia Meeting your nutritional needs for successful aquaculture! The Zeigler Finfish Tilapia program is designed to provide the optimal formulation for the intensity level of your culture system. Finfish Tilapia, once considered a low-quality inexpensive fish has climbed the ranks and now is surpassed only by Atlantic Tilapia salmon in grocery store sales. Tilapia is characterized by a Diets white, firm textured fillet with a delicate flavor that readily takes on a chef’s inspiration. Zeigler offers a complete selection of Tilapia feeds, from VpakFinfish Vitality Pak starterd to broodstock diets. The growout feeds are available Starter in three nutrient densities, Tilapia 40-10, Tilapia 36-6, and Tilapia 32-3, to best fit super intensive RAS systems to lower intensity pond environments. Hi-Performance Zeigler Starter & Fingerling feeds have been the industry standard for many years. Today, all our Starter feeds contain Vpak, an all-natural immunostimulant that supports juvenile Tilapia RAS development and promotes higher survivals in stressful culture conditions. Tilapia Pond Nutritional Immunology VpakFinfish Vitality Pak • Inclusion in starter feeds reported to improve survivals and yields in grow-out. • Proactive mechanism for fighting viruses and pathogens. Broodstock • All-natural alternative to antibiotics; Safe, biodegradable and residue-free. Zeigler Bros., Inc. • 400 Gardners Station Road • Gardners, PA 17324 • 717-677-6181 www.zeiglerfeed.com • [email protected] Finfish Tilapia Diets (Min %) (Max %) (Min %) GROW OUT FEEDS (Min %) (Max %) STAGE TILAPIA DIETS (Max %) SIZES (MM) PRODUCT SUMMARY Crude Protein Crude Fat Crude Fiber Moisture Ash Phosphorus Floating Slow-Sinking Sinking Starter Finfish Starter w/ Vpak 55 15 1 12 12 1.8 • • Meal, #1 & #2 Crumbles • Optimized formulation containing Vpak to provide a strong start to fry at first feeding.
  • 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.
  • Feeding Catfish in Commercial Ponds

    Feeding Catfish in Commercial Ponds

    SRAC Publication No. 181 February 2008 VI PR Revision Feeding Catfish in Commercial Ponds Menghe H. Li 1 and Edwin H. Robinson 1 Since feeding is the most impor - to meet the fishes’ total nutritional motes total consumption to avoid tant task in the intensive pond requirements for normal growth waste and higher production cost. production of catfish, the person and development. All catfish feeds Catfish feeds are available as meal responsible for feeding should be are manufactured commercially; (powder), crumbles, and floating an experienced fish culturist who none are prepared on the farm. or slow-sinking pellets. Sinking can tell whether or not the fish are Manufacturers usually produce feeds (prepared in a pellet mill) feeding normally by observing “least-cost” formulations rather are seldom used in catfish produc - them as they come to the surface than “fixed-formula” feeds. In tion. Some producers use sinking to feed. This is generally the only least-cost feed formulation, the medicated feed containing oxyte - time the fish can be seen during formulas vary as ingredient prices tracycline because the antibiotic is grow out. Feeding behavior can be change. However, there are several sensitive to the high heat used in an important clue to the general limitations in the manufacture of the manufacture of floating feeds. health of the fish and the pond catfish feed using least-cost formu - However, there are now floating environment. If the fish are not lations. oxytetracycline-medicated feeds feeding normally, the person who made with “cold-extrusion” tech - is feeding must inform the farm • There is a relatively small num - nology.

  • Clean &Unclean Meats

    Clean & Unclean Meats God expects all who desire to have a relationship with Him to live holy lives (Exodus 19:6; 1 Peter 1:15). The Bible says following God’s instructions regarding the meat we eat is one aspect of living a holy life (Leviticus 11:44-47). Modern research indicates that there are health benets to eating only the meat of animals approved by God and avoiding those He labels as unclean. Here is a summation of the clean (acceptable to eat) and unclean (not acceptable to eat) animals found in Leviticus 11 and Deuteronomy 14. For further explanation, see the LifeHopeandTruth.com article “Clean and Unclean Animals.” BIRDS CLEAN (Eggs of these birds are also clean) Chicken Prairie chicken Dove Ptarmigan Duck Quail Goose Sage grouse (sagehen) Grouse Sparrow (and all other Guinea fowl songbirds; but not those of Partridge the corvid family) Peafowl (peacock) Swan (the KJV translation of “swan” is a mistranslation) Pheasant Teal Pigeon Turkey BIRDS UNCLEAN Leviticus 11:13-19 (Eggs of these birds are also unclean) All birds of prey Cormorant (raptors) including: Crane Buzzard Crow (and all Condor other corvids) Eagle Cuckoo Ostrich Falcon Egret Parrot Kite Flamingo Pelican Hawk Glede Penguin Osprey Grosbeak Plover Owl Gull Raven Vulture Heron Roadrunner Lapwing Stork Other birds including: Loon Swallow Albatross Magpie Swi Bat Martin Water hen Bittern Ossifrage Woodpecker ANIMALS CLEAN Leviticus 11:3; Deuteronomy 14:4-6 (Milk from these animals is also clean) Addax Hart Antelope Hartebeest Beef (meat of domestic cattle) Hirola chews
  • Shrimp: Wildlife Notebook Series

    Shrimp: Wildlife Notebook Series

    Shrimp Five species of pandalid shrimp of various commercial and subsistence values are found in the cool waters off the coast of Alaska. Pink shrimp (Pandalus borealis) are the foundation of the commercial trawl shrimp fishery in Alaska. Pinks are circumpolar in distribution, though greatest concentrations occur in the Gulf of Alaska. Ranging from Puget Sound to the Arctic coast of Alaska, the humpy shrimp (P. goniurus) is usually harvested incidentally to pink shrimp. In some cases, however, the humpy constitutes the primary species caught. Both pink and humpy shrimp are usually marketed as cocktail or salad shrimp. Known for its sweet flavor, the sidestripe shrimp (Pandalopsis dispar) is also caught incidentally to pinks; however, there are small trawl fisheries in Prince William Sound and Southeast Alaska which target on this deeper water species. The coonstripe shrimp (Pandalus hypsinotis) is the prized target of various pot shrimp fisheries around the state. Coonstripe shrimp can be found from the Bering Sea to the Strait of Juan de Fuca while sidestripes range from the Bering Sea to Oregon. Spot shrimp (P. platyceros) is the largest shrimp in the North Pacific. Ranging from Unalaska Island to San Diego, this species is highly valued by commercial pot fishers and subsistence users alike. Most of the catch from the sidestripe, coonstripe, and spot fisheries is sold fresh in both local and foreign markets. General description: Pandalid shrimp can be characterized by a long, well-developed spiny rostrum and are medium to large in size. The body is generally slender and there are five pairs of "swimmerets" located on the underside of the abdomen.
  • APPETIZERS House Special Appetizers

    APPETIZERS House Special Appetizers

    APPETIZERS House Special Appetizers Beef Tataki (Grilled Rare *Beef with Ponzu Sauce) $9.95 Baked Mussels (Chopped Green Mussels baked in Special Sauce, Topped with Masago and Unagi Sauce) $8.95 Cajun Seared Tuna (Fresh *Tuna, Rolled in Ru San’s Blend of Cajun Spices, Flash Seared, Spicy Aioli) $9.95 Chicken Spring Rolls (Chicken, Toro, Carrots, Mushrooms) $4.95 Crabcake (With Batayaki Sauce) $5.95 Crispy Calamari (Dusted with Cajun Spiced Flour, Fried Crispy, Spicy Aioli Sauce) $7.95 Crispy Tuna or Crispy Salmon (*Tuna or *Salmon Wrapped in Nori, Katsu Fried, Topped with Mayo and Hot Chili) $8.95 Golden Eye (Cajun Seasoned Salmon & Tuna, Rice, Stuffed in Calamari) $9.95 Gyoza Pork (Dumpling with Ponzu Sauce) $4.95 Gyoza Shrimp (Dumpling with Ponzu Sauce) $5.95 Hamachi Kama (Grilled Yellowtail Collar, with Ponzu Sauce) $9.95 Hamachi Usu Ku (Hamachi sashimi covered with Ponzu and topped with cilantro, diced jalapenos and masago) $15.95 Hot Wok Tiger Shrimp (Wok Stir Fried with Hot Chili Lime Sauce, Ru San’s Salsa and Shrimp Crisp) $9.95 “O” Face Lobster (Flash Fried Then Baked, Covered with Masago and Tobiko) $14.50 Ru San’s Tiger Beef (Grilled Rare *Beef Marinated with Special Blend of Spices and Soy-Lemon and Lime Sauce) $9.95 Tuna Tartare (Blend of Fresh *Tuna, Garlic, Mint Leaf, Green Onion, and Seasoning, Topped with *Quail Egg) $9.95 Soft Shell Crab Tatsuta Age (Soy Marinated and Fried, Served with Mixed Vegetable Tempura, Ponzu Sauce) $7.95 Tuna Tataki (Fresh *Tuna, Slightly Seared with Hot Sesame Oil, Ru San’s Garlic Ponzu Sauce)
  • FAO's International Standard Statistical Classification of Fishery Commodities

    FAO's International Standard Statistical Classification of Fishery Commodities

    FAO's International Standard Statistical Classification of Fishery Commodities FAO ISSCFC ISSCAAP SITC HS FAO STAT Commodity Names 03 X 03 03 1540 Fish, crustaceans, molluscs and preparations 034 X 034 0302 1540 Fish fresh (live or dead), chilled or frozen 034.1 X 034.1 0302 1540 Fish, fresh (live or dead) or chilled (excluding fillets) 034.1.1 13 034.11 0301.99 1501 Fish live, not for human food 034.1.1.1 39 034.11 0301.99 1501 Ornamental fish, fish ova, fingerlings and fish for breeding 034.1.1.1.10 39 034.11 0301.10 1501 Fish for ornamental purposes 034.1.1.1.20 39 034.11 0301.99 1501 Fish ova, fingerlings and fish for breeding 034.1.2 X 034.110301.99 1501 Fish live, for human food 034.1.2.1 X 034.110301.99 1501 Fish live for human food 034.1.2.1.10 22 034.11 0301.92 1501 Eels and elvers live 034.1.2.1.20 23 034.11 0301.91 1501 Trouts and chars live 034.1.2.1.30 11 034.11 0301.93 1501 Carps live 034.1.2.1.90 39 034.11 0301.99 1501 Fish live, nei 034.1.2.2 X 034.110301.99 1501 Fish for culture 034.1.3 10 034.18 0302.69 1501 Freshwater fishes, fresh or chilled 034.1.3.1 11 034.18 0302.69 1501 Carps, barbels and other cyprinids, fresh or chilled 034.1.3.1.10 11 034.18 0302.69 1501 Carps, fresh or chilled 034.1.3.2 12 034.18 0302.69 1501 Tilapias and other cichlids, fresh or chilled 034.1.3.2.20 12 034.18 0302.69 1501 Tilapias, fresh or chilled 034.1.3.9 10 034.18 0302.69 1501 Miscellaneous freshwater fishes, fresh or chilled 034.1.3.9.20 13 034.18 0302.69 1501 Pike, fresh or chilled 034.1.3.9.30 13 034.18 0302.69 1501 Catfish, fresh or
  • Should I Eat the Fish I Catch?

    Should I Eat the Fish I Catch?

    EPA 823-F-14-002 For More Information October 2014 Introduction What can I do to reduce my health risks from eating fish containing chemical For more information about reducing your Fish are an important part of a healthy diet. pollutants? health risks from eating fish that contain chemi- Office of Science and Technology (4305T) They are a lean, low-calorie source of protein. cal pollutants, contact your local or state health Some sport fish caught in the nation’s lakes, Following these steps can reduce your health or environmental protection department. You rivers, oceans, and estuaries, however, may risks from eating fish containing chemical can find links to state fish advisory programs Should I Eat the contain chemicals that could pose health risks if pollutants. The rest of the brochure explains and your state’s fish advisory program contact these fish are eaten in large amounts. these recommendations in more detail. on the National Fish Advisory Program website Fish I Catch? at: http://water.epa.gov/scitech/swguidance/fish- The purpose of this brochure is not to 1. Look for warning signs or call your shellfish/fishadvisories/index.cfm. discourage you from eating fish. It is intended local or state environmental health as a guide to help you select and prepare fish department. Contact them before you You may also contact: that are low in chemical pollutants. By following fish to see if any advisories are posted in these recommendations, you and your family areas where you want to fish. U.S. Environmental Protection Agency can continue to enjoy the benefits of eating fish.
  • A Brief Diet Analysis of Common Carp and Channel Catfish by Brent Campos

    A Brief Diet Analysis of Common Carp and Channel Catfish by Brent Campos

    A Brief Diet Analysis of Common Carp and Channel Catfish By Brent Campos Four mainstem nonnative fish, two channel catfish (Ictalurus punctatus) and two common carp (Cyprinus carpio), were captured using hook-and-line during our research expedition down the Grand Canyon in March, 2005. The stomachs of the fish were removed and their contents analyzed. The two species of fish appeared to exhibit divergent methods of feeding, despite having very similar organisms in their stomachs. Catfish displayed a selective, possibly mid-water picking strategy, while carp appeared to be consuming benthic substrates with their prey. Figure 1. The 405 mm common carp with its abdominal cavity cut open. Note the large ovaries, which are yellow and grainy in appearance (photo: Chris Hammersmark). One common carp was caught near sunset in a small eddy near Bass Camp at river mile 108 on March 21. It was male, measured 370 mm standard length (SL) and exhibited spawning colors. Identifiable stomach contents included aquatic Coeloptra (beetles), one oligochete, many pebbles, and detritus, among other benthic inverts. The presence of numerous pebbles indicates this fish was probing substrates for food, as would be expected for this species. The second common carp was caught near the mouth of the backwater at river mile 137, which was at the separation point of the eddy that created the site’s sandbar. The carp was female, 405 mm in length (standard length), and displayed spawning colors. Her ovaries made up approximately 50% of her abdominal cavity by volume. Gut contents were comprised of 95% algae and 5% a mix of detritus and aquatic invertebrates.
  • Makisushi Rolls Blu Sushi Sushi & Sashimi Platters Blu

    Makisushi Rolls Blu Sushi Sushi & Sashimi Platters Blu

    BLU SUSHI SUSHI SUSHI (2 PCS) (2 PCS) (2 PCS) (3 PCS) SASHIMI SASHIMI • • CONCH • $6.50 • • BLUE CRAB C • $8.00 • • EEL C • $6.50 • • FLYING FISH ROE • $7.00 • • EGG C • $5.00 • • QUAIL EGG • $5.00 • • ESCOLAR • $6.00 • • SALMON ROE • $7.50 • • FRESH SALMON • $6.50 • • SCALLOPS • $7.50 • • INARI C • $5.50 • • SMELT ROE • $6.50 • • KRAB C • $5.50 • • SWEET SHRIMP (RAW) • $7.00 BLU BEGINNINGS • • MACKEREL C • $6.00 • • KING CRAB • $10.00 C SOUP • • SHRIMP • $6.00 • • SALMON SKIN • $6.00 • • OCTOPUS C • $6.50 MISO • $4.95 PRICES AND AVAILABILITY SUBJECT • • SMOKED SALMON C • $6.50 TO CHANGE SOYBEAN BASED SOUP WITH SEAWEED & PREMIUM DICED TOFU. • • SQUID • $6.50 Consuming Raw or Partially Cooked KING MISO • $12.95 Seafood such as KING CRAB MEAT AND SCALLIONS ARE ADDED TO OUR SOYBEAN BASED SOUP • • TUNA • $6.50 Sashimi and Sushi may be harmful WITH SEAWEED AND PREMIUM DICED TOFU. • • WAHOO • $6.00 or cause foodborne illness. • • YELLOWTAIL • $6.50 SALADS C = COOKED HOUSE SALAD • $4.95 HAND ROLLS ARE AVAILABLE MIXED GREENS AND CARROTS TOPPED WITH OUR HOME-MADE GINGER AND SESAME SEED DRESSING. SEAWEED SALAD • $5.95 SUSHI & SASHIMI PLATTERS CHEF’S CHOICE • PLATTERS SERVED KANISU • $8.95 KRAB WRAPPED IN PEELED CUCUMBER DRIZZLED WITH RICE VINEGAR AND WITH MISO SOUP OR HOUSE SALAD SPRINKLED WITH SESAME SEEDS. SUSHI SPECIAL • $31.95 GREEN GODESS • $8.95 10 PIECES OF SUSHI & 1 TUNA ROLL. CARROTS, AVOCADO, ASPARAGUS, JALAPEÑO, AND GREEN ONION WRAPPED IN A PEELED CUCUMBER, SERVED WITH OUR HOMEMADE SESAME GINGER DRESSING.
  • 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

    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.