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Mcr Dir 41714 for Web.Indd 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.
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