SYSCO DETROIT LENTEN RECIPE BOOK

Created By Our Culinary Team: Chef Joe Donovan & Chef Jeff Stefani 41600 Van Born Road - Canton, MI 48188 - 877.711.6371 Demand Status DS CALL IN Seafood Department Contacts BY3PM Skip Day SD CALL IN BY 3PM Luigi Belfiore - 734-397-7477 Liam Ayers-734-397-7533 Toll Free 1-800-366-3577

Item Pk Size Brand WILD CAUGHT SEAFOODPrice Item Pk Size Brand LAKE Price 3481819 1 10# AVG PACKER ESCOLAR LOIN 6514392 1 10# AVG PACKER , MI BFLY 1400811 1 10# AVG PACKER COD FILLET, MARKET FRESH 4974481 1 10# AVG PACKER PERCH FILLET, OH BFLY 8315434 1 10# AVG PACKER COD FILLET, REFRESHED 5166459 1 10# AVG PACKER PERCH FILLET, MI SKNLS 5273759 1 10# AVG PACKER FILLET 5166475 1 10# AVG PACKER PERCH FILLET, OH SKNLS 9117284 1 10# AVG PACKER FILLET FARMED "BABY" 2110583 1 10# AVG PACKER LAKE FILLET 1705615 1 10# AVG PACKER MAHI MAHI FILLET 6907745 1 10# AVG PACKER WALLEYE 10-12 OZ FILLET 1719624 1 5# AVG PACKER MONKFISH FILLET 5815451 1 10# AVG PACKER WALLEYE 8-10 OZ FILLET 9815179 1 15# AVG PACKER CHILEAN SEABASS REFRESHED 2109098 1 10# AVG PACKER WHITEFISH FILLET 8-10 OZ 1 10# AVG PACKER SHARK MAKO LOIN DS 3860012 1 10# AVG PACKER WHITEFISH FILLET 10-12 OZ 9288218 1 10#AVG PACKER SNAPPER FILLET 3009263 1 10# AVG PACKER WHITEFISH FILLET 14-16 OZ 7456973 1 10# AVG PACKER SOLE FILLET FRESH 6-8OZ. 5273073 1 10# AVG PACKER WHITEFISH FILLET 16 OZ/UP 5685096 1 5# AVG PACKER SOLE FILLET REFRESHED 5-7OZ. 2153252 1 10# AVG PACKER HALIBUT FILLET REFRESHED 1 10# AVG PACKER WAHOO LOIN DS 1476530 1 10# AVG PACKER LOIN LIVE MAINE HARD SHELL 6443964 1 10# AVG PACKER LOIN #1 6987871 1 10#AVG PACKER LOBSTER WHL RAW FRZ RDM 5313517 1 10# AVG PACKER TUNA LOIN 2+ 8733327 6CT 1.25# IMP SFD LOBSTER LIVE 1.25# AVG 6590103 1 10#AVG PACKER SQUID CLND TUBE & TENT FRESH 8733348 15CT 1.25# IMP SFD LOBSTER LIVE 1.25# AVG 8710667 1 30#AVG PACKER SEAWEED FRESH 8733476 6CT 1.5#AV IMP SFD LOBSTER LIVE 1.50# AVG 6502884 1 10# AVG PACER HADDOCK FRESH FILLETS 8733487 15CT 1.5#AV IMP SFD LOBSTER LIVE 1.50# AVG 3875838 1 10# AVG PACKER FISH BONES 8733424 6CT 1# AVG IMP SFD LOBSTER LIVE CHIX 1 10# AVG PACKER REFRESHED BLACK COD SD 8733434 15CT 1# AVG IMP SFD LOBSTER LIVE CHIX 1 10#AVG PACKER REFRESHED KING SALMON FILLET SD 1 10# AVG PACKER SKATE FILLET DS Item Pk Size Brand FARMED SALMON Price FARM RAISED FISH 2132520 1 10# AVG PACKER SALMON FIL, CAN 2-3# 1279033 1 10# AVG PACKER 5-7OZ. DOMESTIC 2134567 1 10# AVG PACKER SALMON FIL, CAN 3-4# 1279017 1 10# AVG PACKER CATFISH 7-9OZ. DOMESTIC 7561418 2 6/8# AV PACKER SALMON, WHL, HDON CAN 8045742 1 10# AVG PACKER ARCTIC CHAR FILLET ,0916528 1 10# AVG PACKER SALMON FIL, NORW. 2-3# 7134931 1 12CT. PACKER BRONZINI WHL CLEANED 1-1.25# AVG ,0925891 1 10# AVG PACKER SALMON FIL, NORW. 3-4# 5685280 1 5# AVG PACKER 5-7OZ. REFRESHED 5486255 1 10# AVG PACKER SALMON FIL, NORW. 4-5# 7277122 1 10# AVG PACKER TILAPIA 7-9OZ. FRESH - RAINFOREST 6855219 1 10# AVG PACKER SALMON FIL, 2-3# CHILE 1846484 1 5#AVG PACKER TROUT RAINBOW BNLS 8OZ. 6855237 1 10# AVG PACKER SALMON FIL, 3-4# CHILE 5312794 1 10# AVG PACKER TROUT RAINBOW BNLS BTRFLY 10OZ. 9131616 1 10# AVG PACKER SALMON FIL, 4-5# SCOTTISH 1 10# AVG PACKER TROUT RUBY RED FILLETS SD 8350629 1 16-18# PACKER SALMON WHL SCOTTISH HDON ,0226049 1 10#AVG PACKER SALMON FIL, 3-4# BAY OF FUNDY

SCALLOP FRESH WET PACK 5151081 1 1 GAL. PACKER FRESH WET U/10CT. 3943040 1 1 GAL. PACKER SCALLOP FRESH WET 10/20 CT. Item Pk Size Brand Price SCALLOP FRESH DRY PACK 2151025 1 100CT. PACKER CLAM CHERRYSTONE 6230452 1 1 GAL. PACKER SCALLOP SEA U/10 CT. 6435457 1 100CT. PACKER CLAM LITTLENECK 1649623 1 1 GAL. PACKER SCALLOP SEA 10/20 CT. 2574853 1 10# PACKER PEI, ROPE CULTURED 2581387 1 1 GAL. PACKER SCALLOP SEA 20/30 CT. 6501548 1 10# PACKER MUSSEL WHITEWATER WILD 1 1 GAL. PACKER SCALLOP BAY 60-80CT. SD 9028507 1 10# PACKER MUSSEL WHITEWATER BIG ONE WILD 6467179 1 100CT. PACKER IN SHELL CHESAPEAKE, MED. Item Pk Size Brand Price 4248811 1 80CT. PACKER OYSTER IN SHELL CHESAPEAKE, LG. 1226513 1 5# PACKER SMOKED WHITEFISH CHUNK 9233347 1 1/2 GAL PACKER OYSTER SHUCK COUNT 8096895 1 2/5# PACKER SMOKED WHITEFISH MEAT 6383871 1 1/2 GAL PACKER OYSTER SHUCK SELECT 6504633 1 10#AVG PACKER SMOKED WHITEFISH WHL 2-3# AVG 7366933 2 2-3# DUCKTRP SALMON SIDE CLD SMK, SLICED Item Pk Size Brand FRESH 4302121 2 2-3# DUCKTRPSALMON SIDE CLD SMK, SLICED PSTRMI 5 1# PACKER CRAB MEAT JONAH FRESH SD 5363726 2 2-3# DUCKTRP SALMON SIDE CLD SMK, SLICED 7664436 12 1# JACKCTH CRAB MEAT CLAW 2169845 1 10#AVG PACKER SALMON SMOKED WHOLE 6304455 3 1# JACKCTH CRAB MEAT CLAW 8869166 2 2-3# DUCKTRP SALMON HOT SMK, PEPPERED SIDE 6212815 12 1# PACKER CRAB MEAT BACKFIN 1317866 4 3-4# HNY SMK SALMON HOT SMK, SIDE 7636103 12 1# JACKCTH CRAB MEAT SPECIAL 8014219 3 1# DUCKTRP SALMON CLD SMK, TRIM 6306377 3 1# JACKCTH CRAB MEAT SPECIAL 6814818 1 5# DUCKTRP TROUT FILLET HOT SMK 7304310 12 1# JACKCTH CRAB MEAT SUPER LUMP 4937300 12 1# PACKER CRAB MEAT LUMP CHINESE SEAWINGS BRAND CRAB MEAT 7664477 12 1# JACKCTH CRAB MEAT JUMBO LUMP 8305541 6 1# SEAWNGS CRAB MEAT BACKFIN ,0281279 12 1# PACKER CRAB MEAT JUMBO LUMP CHINESE 8305520 6 1# SEAWNGS CRAB MEAT CLAW 6775555 12 1# PHILLIPS CRAB MEAT JUMBO LUMP 8305561 6 1# SEAWNGS CRAB MEAT JUMBO LUMP 6312813 3 1# JACKCTH CRAB MEAT JUMBO LUMP 8305536 6 1# SEAWNGS CRAB MEAT SPECIAL

© Copyright 2010 SYSCO Food Services of Detroit, All Rights Reserved This Document and the contents hereof are confidential trade secrets and may not be copied, disclosed, or used without the written permission of SYSCO Food Services of Detroit Sysco Chicago, Inc. What you should know about seafood

About Nutrition . . . well as creating a strong “fishy” aroma of these toxins can cause illness. and taste. Make it a general practice to Fish and shellfish are an important part *The spoilers of seafood quality: bacteria, lift fresh fish gently with two hands. of a healthful diet. They contain high enzymes, dehydration, oxidation, contamination and physical damage, quality protein and other essential Sanitation is particularly important with will strike whenever they are given nutrients . . . can be low in saturated fresh seafood. Bacteria and enzymes are an opportunity. These spoilers can fat . . . and may contain omega-3 fatty present in all seafood; cooling a fish to be beaten if everyone in the seafood acids. In fact, a well-balanced diet that 32 only slows down the activities of the delivery chain from fishermen to chef includes a variety of fish and shellfish can invisible spoilers. When the seafood is makes quality their business. contribute to heart health and children’s taken out of cold storage for preparation, growth and development. the bacteria and enzymes will go back to Fundamental to seafood quality is the understanding that seafood must be . . . and Safety work breaking down the flesh, turning firm resilient tissue soft and mushy. treated differently than beef, pork, But, as with any type of food, it’s Don’t allow fresh seafood to sit around lamb and other meat products. Fish important to handle seafood safely in waiting to be used—take it out of the and shellfish lack the tough muscular order to reduce the risk of foodborne cold store as needed. fiber of land animals and their natural illness. Follow these basic food safety tips environment and body temperatures for buying, preparing, and storing fish Fresh Fish: are much cooler. Consequently, seafood and shellfish - and you and your family must be handled with care while being can safely enjoy the fine taste and good How To Choose It kept cool and moist. nutrition of seafood. To be sure the safety of seafood is being properly preserved, only buy fish that is Selecting Shellfish: refrigerated or properly iced. Fish should smell fresh and mild, not fishy, sour, or Some Special Guidelines ammonia-like. The Food and Drug Administration requires shellfish harvesters and A fish’s eyes should be clear and bulge a processors of , clams, and little (except for a few naturally cloudy- to put a tag on sacks or containers of eyed fish types, such as walleye pike). live shellfish (in the shell), and a label Whole fish and filets should have firm, on containers or packages of shucked shiny flesh and bright red gills free from shellfish. slime. Dull flesh could mean the fish Tags and labels contain specific Storing Seafood is old. Note: Fish fillets that have been information about the product, including *Whole fish and fillets should be previously frozen may have lost some of a certification number for the processor, stored in the coldest part of the walk-in their shine, but they are fine to eat. which means that the shellfish were refrigerator (ideally at 30 -32 F.) and harvested and processed in accordance packed in flaked ice. As a point of The flesh should spring back when with national shellfish safety controls. reference; fish held between 45 and 50 pressed. In addition, follow these general F. will spoil 5 times faster than a fish held guidelines: at 32 F. Fresh whole fish stored in ice Fish fillets should display no darkening should be protected against meltwater or drying around the edges. They should 1. Discard Cracked/Broken Ones: by using storage containers with drain have no green or yellowish discoloration, Throw away clams, oysters, holes. Fillets should also be covered in and should not appear dry or mushy in and mussels if their shells are ice although with a barrier, so the ice any areas. cracked or broken. never touches the flesh and also should be kept in storage containers with drain Why Freshness Counts 2. Do a “Tap Test”: Live clams, holes. Seafood held in water or product Healthwise, it is important to look for oysters, and mussels will close fluids deteriorates very quickly. Fresh freshness when choosing seafood. In up when the shell is tapped. seafood should be handled with care. some species, if the catch has been The delicate flavor, aroma, and texture left out in the sun too long - or the 3. Check for Leg Movement: Live that make good seafood so special all are fish haven’t been transported under crabs and should show directly related to product quality. Blood proper refrigeration - toxins known as some leg movement. They spoil seepage into the flesh from bruising scombrotoxin, or histamine, can develop. rapidly after death, so only live damages the appearance of seafood as Eating spoiled fish that have high levels crabs and lobsters should be selected and prepared. 4 09/10/2010 Seafood Guide What you should know about seafood

Preparing Seafood internal temperature of 145 °F. But if you your seafood is cooked and ready to be don’t have a food thermometer, there enjoyed. Thaw It Safely are other ways to determine whether Never leave seafood or other perishable seafood is done. Thaw frozen seafood gradually by food out of the refrigerator for more placing it in the refrigerator overnight. If Fish: Slip the point of a sharp knife into than 2 hours - or, for more than 1 you have to thaw seafood quickly, either the flesh and pull it aside. The flesh hour when temperatures are above seal it in a plastic bag and immerse it in should be opaque and separate easily. 90 °F. Bacteria that can cause illness cold water. If you cooked the fish in the microwave, grow quickly at warm temperatures *Never re-freeze seafood. When using check it in more than one spot to help (temperatures between 40 °F and 140 °F). only part of a shatter-pack or package ensure doneness. of frozen seafood, remove the desired When it’s serving time, keep hot seafood portion quickly and immediately re- Shrimp and Lobster: The flesh becomes hot and cold seafood cold: package the remaining product and pearly-opaque. Divide hot party dishes containing return to cold storage. : The flesh turns milky white or seafood into smaller serving platters. Prevent Cross-Contamination opaque and firm. Keep platters refrigerated until time to When you’re preparing fresh or thawed reheat them for serving. Clams, Mussels, and Oysters: Watch for seafood, it’s important to prevent the point at which their shells open, Keep cold seafood on ice or serve it bacteria from the raw seafood from which means they’re done. Throw out throughout the gathering from platters spreading to ready-to-eat food. Take the ones that don’t open. kept in the refrigerator. these steps to avoid cross-contamination between raw and cooked foods: Eating Raw Seafood Wash hands thoroughly with soap and warm water before and after handling What You Need To Know any raw food. It’s always best to cook seafood Wash the cutting board with soap and thoroughly to minimize the risk of hot water to remove food particles and foodborne illness. However, if you juices after using it for raw foods such choose to eat raw fish anyway, one rule as seafood, and before using the board of thumb is to eat fish that has been for cooked or ready-to-eat foods or previously frozen. preparing another food item. Some species of fish can contain parasites, and freezing will kill any As an added precaution, sanitize cutting parasites that may be present. boards by rinsing them in a solution Serving Seafood made of one teaspoon of chlorine bleach However, be aware that freezing doesn’t in one quart of water - or run the plastic Don’t Cross-Contaminate kill all harmful microorganisms. That’s board through the wash cycle in your Cross-contamination can happen once why the safest route is to cook your automatic dishwasher. Or, consider using your seafood is cooked, too. Here are seafood. one cutting board only for raw foods and simple ways to keep your seafood safe An Important Note About Oysters: another only for ready-to-eat foods such when serving: Some oysters are treated for safety after as bread, fresh fruit and vegetables, and Place cooked seafood on a clean plate they are harvested. That information cooked fish. for serving. If cooked foods are placed on may or may not be on the label. As a rule of thumb, avoid using cutting an unwashed plate that previously held However, these oysters should still boards that are made of soft, porous raw seafood, bacteria from the raw food not be eaten raw by people at risk for materials. Instead, choose those made could contaminate the cooked seafood. foodborne illness. The post-harvest of hard maple or plastic, and make sure Use clean utensils to serve food - not treatment eliminates some naturally they are free of cracks and crevices. those used in preparation of the raw occurring pathogens, but it does not Smooth surfaces can be cleaned more food. remove all pathogens that can cause easily and thoroughly. illness. Temperature Counts Cook It Properly Follow these serving guidelines once Most seafood should be cooked to an *Reference - Alaska Seafood Marketing Institute Sysco Chicago, Inc. 250 Wieboldt Drive, Des Plaines, IL 60016 847.699.5400 5 Sysco Chicago, Inc. SALMON TRIM GUIDE

Sysco Salmon

A TRIM is All Cut 1. Backbone off 2. Bellybone off in “D” Trim

B TRIM 1. Backbone off 2. Bellybone off 3. Backfin off, fin tissue on 4. Collarbone off 5. Backbone off 6. Tailpiece off

C TRIM 1. Backbone off 2. Bellybone off 3. Backfin off, fin tissue on 4. Collarbone off 5. Backbone off 6. Tailpiece off 7. Pinbone out

D TRIM 1. Backbone off 6. Tailpiece off 2. Bellybone off 7. Pinbone out 3. Backfin off, fin tissue on 8. Fully trimmed 4. Collarbone off 9. Belly membrane off 5. Backbone off

E TRIM 1. Backbone off 6. Tailpiece off 2. Bellybone off 7. Pinbone out 3. Backfin off, fin tissue on 8. Fully trimmed 4. Collarbone off 9. Belly membrane off 5. Backbone off 10. Skin off (normal/deep skinning)

6 09/10/2010 Seafood Guide FISH DEFINITIONS

Bled Out - Cutting an artery behind the gills while Dry Pack - A process which can apply to almost fish is still alive. This improves quality and shelf life any seafood meaning that no chemicals have been of product. used in its processing

Boned - All major bones removed but some pin FAS - Frozen at Sea Fillet - A portion of flesh taken bones may remain from either side of the fish cut away clean from the central bones. Large bones, fins and belly flap are Boneless - All bones removed including pin bones removed.

Brine Frozen - Product is immersed in a salt and Fillet – A portion of flesh taken from either side of water brine during the freezing process protecting a fish, cut parallel to the central bones. The main it from dehydration. bones, fins and belly flap are usually removed from finished fillet. Butterflied -A fish fillet that has been split. A butterfly fillet is cut along both sides with the Finger or Soldier Pack - A term used for layer two pieces remaining joined by a piece of skin pack shrimp meaning they are all hand packed side and flesh. by side like little soldiers in a row.

Cello Pack - Fish Fillets which have been wrapped Fletch - A fillet cut from a large like Halibut together in cellophane. Often referred to as by the and then further divided into boneless portions. count. A 1-3 count cello wrap cod means there are between 1 to 3 pieces per wrap. This would Glazed - Indicates product has been Dipped in equate to an 8 oz average per piece. The higher the water after freezing. This ensures product will resist count, the smaller the average fillet weighs. freezer burn but also adds weight to the finished product. Center Cut – The center third of a fillet. Green Headless - Raw, Headless Shell On Shrimp. Clipper - Typically referring to Mahi, Sword or Tuna Does not indicate the color of the shrimp. and means frozen at sea. HACCP - Hazard Analysis Critical Control Point. CN Label - Child Nutrition Label, meaning that the A food safety program requiring all parties ingredient label has all the necessary information involved in the manufacturing process of an item to satisfy dietary requirements for a school lunch or to document all control points where a possible child feeding program hazard might exist to the wholesomeness of the product. Counts - Number of pieces per lb. i.e., 16/20 count meant that there are an average of 18 pieces per H&G - Headed & Gutted lb. The higher the count the smaller the individual pieces. IQF - Individually Quick Frozen

Deep Skinned - Removing the skin and the fat J-Cut - A fillet which has been cut to remove both layer underneath on oily species of fish in order to the pin bones and the nape. produce a milder flavor and better shelf life. Layer pack or Shatter pack - Frozen Fish Fillets Deveined - Remove the sand vein (intestine) from are separated by sheets of plastic inside a master the tail section of a shrimp or lobster tail. box. They may overlap and sometimes have to be dropped to break loose or shattered apart. Dressed - Whole Fish that are gutted scaled and which the gills have been removed.

Sysco Chicago, Inc. 250 Wieboldt Drive, Des Plaines, IL 60016 847.699.5400 7 Sysco Chicago, Inc. FISH DEFINITIONS

Loins - Central Thick Part of a large fish fillet. These PUFI - Packed Under Federal Inspection loins are typically cut into and are typically from Tuna, Shark and Swordfish. Refreshed - Also called “previously frozen”. Seafood that has been frozen and then slacked out. Merus - The whole leg meat taken from a crab leg. Round - Whole Ungutted fish or shrimp that has Minced - Pieces of fish left over from filleting or been peeled but not split or deveined. trimming that are sieved to remove any bones. They are then further processed to make blocks, Sashimi - #1 Japanese style raw fish cut into squares or sticks. various forms

Molting - The process where a shellfish will shed - Size designation for Cod or Haddock its shell to continue to grow. meaning small. There is a misconception that this is actually a species of fish sometimes spelled Schrod. Nape - The front and thinnest part of a fillet around the belly. Snap N Eat - Crab Legs that have been scored through the shell so they can be easily cracked by Net Weight - Weight of the product without hand. packing material or glaze. - A cross section cut of a fish loin containing Ocean Run - A term which can refer to random a section of the center bone. Typically refers to weights and sizes. i.e., an Ocean Run crab cluster Shark, Swordfish and Tuna. can vary in size. Usually packed aboard a processor vessel. STP - Sodium Tripoly Phosphate. Used on fish and shrimp to retain moisture. One Cut - refers to a natural fish fillet which has been cut (usually diagonally) to reduce its size. A 24 - Imitation Seafood products typically in oz natural fillet may be cut down once to produce the form of Logs, Flakes and Salad Style. Usually two 12 oz fillets which are a more desirable or made from fillets using sugar and egg usable size. whites as a binder.

Pasteurized - To heat product sufficiently to kill - Japanese style raw Seafood- comes in most bacteria but not enough to cook the product. several different forms including rolls and thinly sliced fillets. P&D - Peeled & Deveined V-Cut - Similar to a J Cut which removes the pin Pin bones - A strip of small bones found along the bones but leaves most of the nape. midline of many fillets, can be removed by either J or V cutting the fillet or removing by hand or Vein - Intestinal tract on the shrimp. Usually machine. removed (Deveining) to improve appearance and texture. Prawn - In the U.S. a term sometimes used to describe a large shrimp but is really the correct Yield - The usable percent of total weight from a term for freshwater shrimp. fish or shellfish

PTO - Peeled, Tail On Shrimp

PUD - Peeled Undeveined

8 09/10/2010 Seafood Guide FIN FISH PRODUCT FORMS

Whole Fish

Headed and Gutted (H&G) Fillet

J - Cut V- Cut

Fillet Tail Loin

Pinbone Nape

Steak

Cresent Cut Square Cut

Prime Loin Half Moon Cut

Sysco Chicago, Inc. 250 Wieboldt Drive, Des Plaines, IL 60016 847.699.5400 9 What is Ozone is enriched oxygen and is nature’s own powerful purifier. It is an oxidant which occurs naturally in the upper atmosphere and is simply 3 oxygen molecules. The Ozone layer is essential for life on earth and protects us against dangerous ultra violet rays. Ozone is also formed during lightning storms, at ocean beaches and waterfalls as evident by Ozone? the clean, fresh smell. It has been widely used in medical applications for almost 100 years. In recent times technological advances have made it a cost effective form of air purification.

How and why we use Ozone for surface sanitation and cleaning:

Our seafood processing room uses Amfil’s M-5 mPact Ozone Machine. The mPact System is a cold water-based technology that combines the use of ozonated low pressure and high pressure cold water to meet and exceed the microbial reductions commonly attained with hot water and expansive chemical applications. Ozone is a proven and effective antimicrobial agent. It oxidizes and destroys microbial membranes and denatures metabolic enzymes. Ozone-enriched water can be applied directly on floors, drains, walls, wettable equipment, tanks (externally or internally) and clean rooms via mobile or centralized systems with hand-held, drop- down or low pressure sprayers. Our ozone surface sanitation systems, manufactured by Amfil Technologies, have been validated by the National Sanitation Foundation (NSF) Toxicology Group and are registered with NSF International, ensuring OSHA’s safety compliance, and compliance to anti-microbial efficacy claims - AOAC Methods under the USEPA Office of Pesticide Programs (OPP) Disinfectant Technical Science Section (DIS/ TSS). They are listed in the NSF International White Book™ (former USDA White Book) under non-food compounds for no-rinse surface sanitation. Furthermore, as of March 2005, the USDA FSIS permits the use of ozone for sanitation of food-contact and non-food-contact surfaces in all federally inspected meat, poultry, and egg products establishments. Ozone Surface Sanitation Benefits: • Up to 100% Reduction in Sanitizer Chemical • Reduced Water Volume • Can be used in-process

Why we use the PHI Cell Technology for Air Purification and Odor Abatement:

The cells that we have in our Processing Room, Fish Storage Room, and Ice Machine create a very aggressive advanced oxidation atmosphere that has the ability to reduce airborne bacteria, mold and viruses up to 99% also odors and VOC’s(Volatile organic compound) by up to 97%.

See the Ozone in action during a tour of Sysco Detroit’s seafood processing room. Ask your Marketing Associate for available times. Almond Panko Butterflied Shrimp

1. Toast Almonds until light brown and hand crush. Add to panko bread crumbs. 2. Julienne Napa cabbage and chop cilantro. Mix with a splash of lime juice and let sit. 3. Butterfly 21/25 shrimp. Take 6 pieces and dredge thru wet batter and then roll in panko/almond breading. Drop in fryer. 4. Arrange Napa slaw in center of plate and place 6 cooked shrimp around cabbage. 5. Garnish with mixed peppers. Put 1oz Cusabi & 1oz Toasted Sesame in the same cup. (Ying/Yang Sauce). Serve. Chili Lime Shrimp Cocktail

Preparation 1. Thaw shrimp in refrigerator over night. 2. Zest lime with zester or channel knife for garnish. 3. Juice the limes and mix with dice onions, minced jalapenos, chili sauce and cilantro. 4. Adjust salt, citrus and heat to taste. Hold till service. 5. Served chilled in a martini glass with lime zest garnish and chopped cilantro. Crispy Noodle Shrimp w/ Sweet Chili

Preparation

1. Mix one bottle of Sweet Chili sauce with: - 1 cup soy sauce (start with 1/4 cup and add to taste) - 1/4 cup sliced green onion - 2 Tablespoons of each sesame seed - 1 Tablespoon of Sriracha 2. Fry shrimp and lay on a bed of shredded lettuce or kale. 3. Finish with Sweet Asian sauce. Steamed Whitewater Mussels

Preparation

1. Place all ingredients in a 10” sauté pan. Place another pan on top upside-down. 2. Place on heat and steam for five minutes shaking the pan occasionally. 3. Place mussels in a large pasta bowl. Place another bowl on top upside-down. 4. Serve with crusty bread. 5. You may substitute white wine or beer for the clam juice. Lobster Omelette

1. Drop bread into toaster 2. Crack and whip 3 whole eggs. Place touch of butter in sauté pan over medium heat. Place peppers and lobster sensation in pan and sauté about 2 minutes. 3. The peppers and lobster should be partially cooked. Add egg to mixture and continue to cook. You may need to stir gently to cook egg evenly. 4. When toast is done spread with butter and slice in half. 5. Once eggs are cooked add 2 slices of cheese to one side of omelette pan. Now fold omelelle over and put on plate at the same time. 6. Place Toast on plate with 3 slices of tomato and serve. Garnish with fresh basil. Spicy Shrimp Capellini

1. Boil pasta in lightly salted water until al’dente. Shock in ice water and hold. 2. In a sauté pan add an ounce of Butter-it and place over high heat. 3. Add shrimp, garlic, oregano, crushed pepper, black pepper and sauté until cooked. 4. Add a teaspoon of lemon juice and a touch of cream. Adjust seasoning with salt. 5. Drop pasta in warm water. Strain and add to pan. 6. Add parmesan cheese and toss over medium heat. 7. Substitution of fresh herbs is optional. Serve with toasted bread. Grilled Calamari Salad

1. Marinate Calamari steak in 1oz of Italian dressing over night. 2. Pull Calamari from marinate and char-grill 2 minutes per side. Julienne and hold. 3. Mix tartar sauce with a splash of Sriracha for spicy Tartar as seen in picture. 4. Place mixed greens in salad bowl. Garnish side of bowl with mixed peppers and sliced tomato. 5. Place calamari in a bowl and toss with 2oz Italian dressing. Place in center of lettuce mix. 6. In empty area of salad bowl put 1 tsp 4 times (as seen in picture) of Spicy Tartar. Blackened Mahi Sandwich

Preparation 1. Mix Sriracha hot sauce with mayonnaise to desired heat. 2. Sprinkle Cajun seasoning on Mahi filets. 3. Grill or pan sear till cooked. 4. Grill bun and assemble ingredients. 5. (Optional) Mix Cajun with tartar sauce for an alternative sauce. 6. (Optional) Add avocado slices for a richer taste. Mini Lobster Salad Sandwiches

Preparation 1. Cook Lobster in shell by broiling or boiling approximately 6 minutes. Let cool then pull meat from shell. 2. In a bowl add diced Lobster meat, fine diced celery, diced green onion, hot sauce, mayonnaise and lime juice. Combine all ingredients. 3. Place 1.5 oz of Lobster mixture on each roll of choice. Add lettuce and tomato for garnish. 4. Add a cup of soup and bundle these delightful lobster sandwiches. 5. Many ways to modify this recipe: Add Lobster Sensations if needed or change the roll to an Artisan style with a little crunch. Key West Seared Salmon w/ Edamame

Preparation 1. Sprinkle Key West Big & Bold Spice on meat side of Salmon and place on flat grill. Cook for 3 minutes on each side. 2. Blanch Edamame for about 8 minutes and shock in cold water. Strain then place back in sauté pan for a couple of minutes and reheat. 3. Place Hot Edamame in center of plate. Put Key West Salmon on top of soy beans. 4. Drizzle Cusabi or any desired sauce around or on top of seafood dish. 5. Garnish with diced or julienne peppers and serve. Almond Crusted Salmon Skewer

1. Cut salmon into four one ounce strips. 2. Weave salmon strips onto skewer. 3. Prepare the batter mix according to directions on bag. 4. Slightly crush almonds and mix them with the panko bread crumbs. 5. Dip the salmon into the batter and roll in the bread crumb mixture. 6. Fry for three to four minutes. 7. Arrange salmon skewers on a bed of mixed greens and finish with toasted sesame dressing. 8. These skewers can be breaded ahead of time and frozen as well. Baja Fish Tacos

1. Thaw Mahi and cut into 5” sticks. Each piece should be about 1.5 ounces. 2. Shred Napa cabbage and place in a large bowl. 3. Chop cilantro and fold into cabbage. Add fresh squeezed lime juice, season with salt and pepper. Hold. 4. Grill Mahi on flat grill. (you can cook Mahi from frozen and split it on the grill. 5. Grill three fresh tortillas for 30 seconds on each side. Place on plate. 6. Lay one piece of mahi on each tortilla. Top with Pico de Gallo and marinated cabbage. 7. Serve open faced with hot sauce on side. Fish can be grilled a well as fried. Blackened Lake Trout w/ Roasted Corn Salsa

1. Take 2 tsp. of blackening spice and sprinkle on meat side of Rainbow trout. Oil flat grill and place meat side down. 2. Cook about 3.5 minutes, turn over and continue cooking for one to two minutes. 3. Place corn and peppers in sauté pan over med heat and cook for 2 minutes. Add diced avocado and sauté for 30 more seconds. Hold. 4. Place trout on center of plate and top with roasted corn/avocado salsa. 5. Garnish plate with a splash of “Apricot Chipotle” Mustard sauce and serve. Cajun Sword Fish with Lemon Basil Butter

1. Dust fresh Swordfish with blackened seasoning and place on seasoned grill. 2. Warm butter sauce and add quarter tsp of lemon juice, a touch of garlic and pinch of fresh basil. Hold. 3. Cut pineapple, strawberry and banana into small pieces. Add quarter tps. of lemon juice and pinch of fresh basil. Hold cold. 4. Place asparagus is sauté pan and heat up in butter and season with S&P. 5. Cook rice per instructions on box. When finished put four cooked ounces on plate. Place asparagus next to rice. 6. Put warm butter sauce on open area of plate. Place your cooked swordfish on top of sauce. Top with fresh fruit mixture. Cajun Seared Norwegian Salmon

Preparation 1. Boil or steam a bag of mashed potatoes and pour into steam table pan. Hold. 2. Thaw one bag of “Chef Cut” vegetables. Portion salmon. 3. Heat a sauté pan with two tablespoons of oil until very hot. 4. Lightly coat the salmon (skin side down) with Cajun seasoning. 5. Carefully place the salmon (seasoning side down) in the sauté pan. 6. After two minutes turn heat down to medium and continue to cook. 7. After five minutes (or so) flip salmon and cook for an addition three to five minutes. 8. Serve over sautéed “Chef Cut” vegetables and mashed potatoes. 9. Garnish with fine diced peppers and an ounce of melted butter (over salmon). Cedar Planked Whitefish

Preparation (with cedar plank)

1. Soak cedar plank in water and hold. 2. Skin whitefish carefully and hold for service. 3. Prepare wild rice blend. One case makes 104 one cup portions. 4. Rub whole butter on center of plank. 5. Place whitefish on buttered plank and sprinkle with grill seasoning. 6. Bake at a high heat until whitefish is cooked through. (plank should start smoking) 7. Serve with rice and sautéed “Chef Cut” vegetable blend.

(without cedar plank) 1. Place skin-on whitefish on a metal (sizzle) plate. 2. Brush top with melted butter or oil and sprinkle grill seasoning. 3. Bake or broil until cooked through. 4. Slide spatula under whitefish leaving the skin stuck to the metal plate. 5. Serve as above. Coconut Salmon Skewers

1. Cut salmon into four one ounce strips and weave onto skewers. 2. Prepare the batter mix according to directions on bag. 3. Mix coconut and panko bread crumbs evenly and hold. 4. Dip the salmon into the batter and roll in the bread crumb mixture. 5. Fry for three to four minutes. 6. Arrange salmon skewers on a bed of mixed greens and finish with Sweet Chili Sauce. 7. These skewers can be breaded ahead of time and frozen as well. Greek Style Bronzini

1. Slice half of a lemon into 4 slices and place inside raw whole cleaned fish. Add 1oz of fresh herbs (parsley). Rosemary or Oregano can also be used as well. 2. Coat the whole fish with oil blend and sprinkle with kosher salt. 3. Place into a 450 degree oven for 15 to 20 minutes. 4. On a large platter put cooked rice and a bed of greens. Take cooked fish and place on top of lettuce. 5. This can be topped with a squeeze of lemon or a drizzle of EVO olive oil. Grilled Shrimp Skewers

Preparation Ingredients

1. Mix soy sauce, honey and ginger in a bowl and hold 2 ea Shrimp Skewer P&D 31/35 (7141803) 2. Place 2 shrimp skewers on char broiler or flat grill 3oz Upsides Cous Cous (6568399) and cook until done 3oz Pacific Chef Cut Veg (4742559) 3. Heat cous cous in sauté pan or heat in micro- 2oz Soy Sauce (3252400) wave 1oz Honey (9854142) 4. Heat vegetable to order 1/4 tsp Ginger (5228877) 5. Place cous cous in center of plate, place shrimp skewer across from each other 6. 6. Place veg in open area on plate, drizzle sauce on top of both shrimp skewers 7. Garnish with green onion flower or fine diced

Cost and Profit

Shrimp and Garnish $4.09 Plate Cost: $5.09 Side Salad & Bread $1.00 Sell Price: $12.99

Total: $5.09 Profit: $7.90 Honey Mustard & Sesame Salmon

Preparation 1. Skin and slice salmon into 1.5 to 2 ounce pieces. 2. Skewer the salmon and hold until service. 3. Prepare the batter mix as directed. Mix sesame and bread crumbs in equal amounts. 4. Dip salmon skewer in batter and then roll in sesame/panko mixture. 5. Fry until golden brown. 6. Build salad on a large plate. Place skewers on top and top with dressing. Key West Shrimp Salad

Preparation 1. Pull 2 skewers from freezer. Sprinkle a half teaspoon of Key West spice on shrimp and grill for approximately 2.5 minutes on each side. 2. Put 3oz of spring mix lettuce in salad bowl. Slice quartered tomatoes and place on the salad bowl edges. 3. Place both cooked shrimp skewers on top of salad mix and drizzle with 2.5 oz of dressing choice. 4. Garnish with julienne mixed peppers on top of entire bowl. 5. Serve with a piece of bread and butter or bread sticks. Lobster Cavatappi - Mac & Cheese

Preparation 1. Cook pasta according to directions and hold for service. 2. Boil, broil or bake lobster, cool and hold. Pull lobster meat from shell and dice. 3. Drop Cavatappi pasta in pasta water to reheat. 4. In a sauté pan over med heat add Alfredo and Lobster base. Add lobster meat. 5. When everything is hot, add pasta into pan. You can add 2oz of pasta water to thin your sauce out. 6. Add your pizza cheese and cook until smooth, place everything in pasta bowl garnish with Parmesan cheese and mixed peppers. Marinated Calamari Salad

1. Marinate calamari in about 2oz of Fat Free Sundried Tomato Vinaigrette overnight. 2. The next day, pull calamari from marinate. Wipe off excess dressing and char grill about one and a half minutes on each side. 3. In large salad bowl place 3oz of spring mix. Sprinkle oven roasted tomatoes around lettuce. 4. Once Calamari is grilled cut into quarter inch strips and place on top of mixed greens. 5. Garnish with red onion and mixed peppers. Put additional dressing in soufflé cup for salad. 6. Any type of bread or roll would be perfect for this entree salad. Enjoy! Grilled Atlantic Salmon with Roasted Red Pepper Sauce

Ingredients Sauce 2 cans Roasted Red Pepper (5818455) 1 Lg Onion rough cut (1094721) 2 Cloves Fresh Garlic (1821537) 2-3 cups Chicken Broth (5568241) 3 oz Butter (5926910) 4oz Heavy Cream (6273427) 1 oz Balsamic Glaze (0651828)

Salmon 8oz Atlantic Salmon Filet (5798566)

Preparation Sauce: 1. In a heavy sauce pot sweat onion and garlic. 2. Add roasted pepper and broth just to cover the pepper mixture. 3. Simmer for 45 minutes. 4. Puree sauce in a blender or food processor. 5. Stain mixture through a cone strainer and push through with a small ladle. 6. Adjust consistency with broth. 7. Bring back to a simmer and finish with butter, cream and balsamic glaze. 8. Salt and Pepper to taste. 9. Hold in steam table.

Cost and Profit 8 oz Salmon $3.25 2 oz Red Pepper Sauce $0.24 Plate Cost: $4.99 Starch/Vegetable/Garnish $1.50 Sell Price: $14.95

Total: $4.99 Profit: $9.96 Seared Scallops with Sweet Corn Sauce

1. To create sauce: Sauté one large diced onion and three cloves of garlic. Add corn. Add enough chicken broth just to cover corn. Simmer for 30 minutes. Add a tsp of turmeric. Puree corn sauce with blender or food processor. Press sauce through cone strainer with a ladle. Bring back to a simmer. Add a few ounces of cream and butter. Season to taste. 2. Roast red skins with oil and Pepper Supreme. Hold till service. 3. Pan sear scallops to medium. 4. Flood plate with sweet corn sauce and assemble. Top with steamed broccoli. McCormick Spice Rubs

Tilapia filet with Garlic Sweet Basil rub. Finished with herbed Aioli. (8528172 Lawry’s Rub)

Atlantic Salmon with Cedar Grill-mate. Served with Chef Cut Vegetables. (7528339 Salmon Grill-Mate) Sweet & Tangy BBQ Scottish Salmon

1. This salmon is very high in fat and can bee cooked using any method. We find pan searing to be the best. It works great on a flat top as well. 2. Heat mashed potatoes in steamer. (Boil in a bag, or microwave works also). 3. Season and grill salmon (spine side down). If you are grilling skin-on then start with skin side down first. 4. Sauté thawed “Chef Cut” vegetables in oil or butter. Season. 5. Glaze Scottish salmon with Sweet & Tangy BBQ sauce. 6. Lean the finished salmon over the mashed potatoes and add vegetables to the plate. Cajun Seared Walleye with Avocado Corn Salsa

Ingredients Preparation

7-8 oz portion of Walleye or Sword. 1. Mix the Pico, Corn and avocado and hold. 1 oz Fresh Pico de Gallo 2. Coat one side of filet with Cajun seasoning 1 oz Whole kernel corn 3. Pan sear over high heat or on flat top. 1 oz Diced Avocado 4. Serve over rice topped with corn salsa. 1 Tsp Cajun Seasoning 4 oz Rice