DOCSLIB.ORG

Seafood Shrimp Shrimp Is Classified by the Count and the Number of Pieces It Takes to Equal a Pound Or a Kilo Depending on the Presentation

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Seafood Shrimp Shrimp Is Classified by the Count and the Number of Pieces It Takes to Equal a Pound Or a Kilo Depending on the Presentation Product Line Seafood Shrimp Shrimp is classified by the count and the number of pieces it takes to equal a pound or a kilo depending on the presentation. The smaller the numbers, the larger the shrimp. Black Tiger Penaeus monodon FORM AVAILABLE SIZES Raw Whole 2/4, 4/6, 6/8, 8/12, 13/15, 16/20, 21/25, 26/30, 31/40, 41/50 Headless 6/8, 8/12, 13/15, 16/20, 21/25, 26/30, 31/40, 41/50 EZPeel 13/15, 16/20, 21/25, 26/30, 31/40, 41/50, 51/60 PDTO 8/12, 13/15, 16/20, 21/25, 26/30, 31/40, 41/50, 51/60 PDTOff 8/12, 13/15, 16/20, 21/25, 26/30, 31/40, 41/50, 51/60 Butterflied 6/20, 21/25, 26/30, 60/80 Cooked CPTO 16/20, 21/25, 26/30, 31/40, 41/50, 51/60, 61/70, 71/90 CPTOff 16/20, 21/25, 26/30, 31/40, 41/50, 51/60, 61/70, 71/90 IQF BLOCK 2 3 White Penaeus vannamei / Litopenaeus vannamei FORM AVAILABLE SIZES Raw Whole 13/15, 16/20, 21/25, 26/30, 31/40, 41/50, 51/60, 61/70, 71/90 Headless U8, 8/12, 13/15, 16/20, 26/30, 31/40, 41/50, 51/60, 61/70, 71/90, 100/200 EZPeel 13/15, 16/20, 21/25, 26/30, 31/40, 41/50, 51/60 PDTO 16/20, 21/25, 26/30, 31/40, 41/50, 51/60, 61/70, 71/90 PDTOff 16/20, 21/25, 26/30, 31/40, 41/50, 51/60, 61/70, 71/90 Butterflied 16/20, 21/25, 26/30, 60/80 Cooked CPTO 16/20, 21/25, 26/30, 31/40, 41/50, 51/60, 61/70, 71/90 Freshwater Macrobrachium rosenbergii FORM AVAILABLE SIZES Raw Whole 2/4, 4/6, 6/8, 8/12 Headless 2/4, 4/6, 6/8, 8/12, 13/15, 16/20, 21/25 EZPeel 2/4, 4/6, 6/8, 8/12, 13/15, 16/20, 21/25 Pink Penaeus duorarum / Penaeus brasiliensis FORM AVAILABLE SIZES Raw Headless 13/15, 16/20, 21/25, 26/30, 31/40, 41/50, 51/60 Whole Headless EZPeel PDTO PDTOff Butterflied CPTO CPTOff 2 3 Lobster, the tastiest Crustaceans “fish” in the sea, has a mild but distinctive flavor and a firm texture. They come in a variety of sizes, colors and species and considered a delicacy to most seafood enthusiasts. Spiny Lobster Panulirus argus FORM Whole Tail Head & Body Meat 4 5 Slipper Lobster Scylandes latus FORM Whole Tail Body Meat Maine Lobster Homarus americanus FORM Whole Tail Body Meat Crawfish Procambarus clarkii FORM Whole Tail Meat 4 5 Snow Crab Chionoecetes opilio FORM Clusters Claws Meat Combo Dungeness Crab Metacarcinus magister FORM Whole Clusters Red King Crab Paralithodes camtschaticus FORM Legs Claws Broilers 6 7 Blue Crab Callinectes sapidus FORM Whole Cleaned Jonah Crab Cancer borealis FORM Claws Soft Shell Crab Callinectes sapidus FORM Whole 6 7 Sweet, succulent scallops; Molluscs high nutrient oysters; savory garlic butter mussels; steamed garlic, white wine clams; incredible conch ceviche; crunchy and spicy fried calamari are just some of the recipes you can create. A world of flavors awaits you! Black Mussels Mytilus chilensis FORM Cooked Whole Cooked Half Shell Cooked Meat Greenshell Mussels Perna canaliculus FORM Cooked Half Shell 8 9 Clams Meretrix lyrata FORM Whole Cooked Oysters Crassostrea spp. FORM Whole Half Shell Scallops Placopecten magellanicus FORM Dry Meat Processed Meat Whelk Meat Thais chocolata FORM Meat Conch Strombus gigas FORM Meat 8 9 Whole Squid Squid Tubes Loligo spp., Illex argentinus, Todarodes Loligo spp., Illex argentinus, Todarodes FORM FORM Whole Tubes Round Squid Tubes & Tentacles Squid Rings Loligo spp., Illex argentinus, Todarodes, Todarodes Loligo spp., Dosidicus gigas FORM FORM Tubes Rings Tentacles Octopus Baby Octopus Octopus vulgaris Octopus dollfusi, Octopus ocellatus FORM FORM Whole Whole Clean Clean Cooked Ball Type Flower Type Cuttlefish Cut Octopus Sepia oficinalis Octopus vulgaris FORM FORM Whole Pieces Round Cooked 10 11 Embrace the power of food 10 11 When selecting fish you Fish are choosing species, flavor, texture, and available packing. From mild, moderate or full flavor to delicate, medium and firm texture. We offer it all! A wide variety from around the globe. Arrowtooth Flounder Halibut Atheresthes stomias Hippoglossus hippoglossus CUTS CUTS Fillets Portions H&G Catfish Turbot Phreatobius cisternarum Psetta maxima CUTS CUTS Fillets Fillets Nuggets H&G 12 13 Tilapia Swai Oreochromis niloticus Pangasius hypophtalmus CUTS CUTS Fillets Fillets WGS Nuggets HGT Yellowfin Sole Wahoo Limanda aspera Acanthocybium solandri CUTS CUTS Fillets Fillets Whole Steaks Loins WG Snapper Snapper Lutjanus sanguineus Lutjanus malabaricus CUTS CUTS Fillets Fillets Portions Portions WGGS WGGS Snapper Lane Snapper Lutjanus campechanus Lutjanus synagris CUTS CUTS Fillets Fillets Portions WGGS WGGS Yellowtail Snapper B-Liner Snapper Ocyurus chrysurus Rhomboplites aurorubens CUTS CUTS Fillets Fillets WGGS WGGS 12 13 Mahi Spanish Mackerel Coryphaena hippurus Scomberomorus maculatus CUTS CUTS Fillets Steaks Portions WG Steaks WG Yellowfin Tuna Pink Salmon Thunnus albacares Oncorhynchus gorbuscha CUTS CUTS Loins Fillets Portions/Steaks Portions Saku WG Poki Cubes H&G Atlantic Salmon Chum Salmon Salmo salar Oncorhynchus keta CUTS CUTS Fillets Fillets Portions Portions WG WG H&G H&G Sockeye Salmon Steelhead Trout Oncorhynchus nerka Oncorhynchus mykiss CUTS CUTS Fillets Fillets Portions Portions WG WG H&G H&G Sea Trout Grouper Salmo trutta Epinephelus malabaricus CUTS CUTS Fillets Fillets/Portions H&G H&G HGT Whole Round WGGS Heads 14 15 Herring Mackerel Clupea harengus Scomber scombrus FORM FORM Fillets Whole Whole WG Chilean Sea Bass Whiting Dissostichus eleginoides Merluccius hubbsi, Merluccius gayi CUTS CUTS Fillets Fillets Portions Steaks H&G H&G HGT Alaska Pollock Atlantic Cod Theragra chalcogramma Gadus morhua CUTS CUTS Fillets Fillets H&G Loins H&G Pacific Cod Saithe Gadus macrocephalus Pollachius virens CUTS CUTS Fillets H&G Portions Loins H&G Haddock Golden Corvina Melanogrammus aeglefinus Cilus gilberti CUTS CUTS Fillets Fillets Portions Steaks H&G 14 15 Milkfish Spanish Mackerel Chanos chanos Scomberomorus spp. FORM FORM Whole WG Round Ocean Perch Red Tilapia Sebastes marinus Tilapia rendalli CUTS FORM Fillets WGS H&G HGT Parrot Fish Mullet Scarus frenatus Mugil cephalus FORM FORM WGGS Whole WG Croaker Butterfish Genyonemus lineatus Peprilus triacanthus FORM FORM H&G Whole HGT Round Blue Runner Ribbonfish Largehead Hairtail Caranx crysos Trichiurus lepturus FORM FORM WG Whole 16 17 Connecting people through the magic of taste. 16 17 Fish Fillets, Portions and Steaks Snapper Lutjanus spp. Natural Cut 1- Cut A- Cut Grouper Tilapia Epinephelus spp. Oreochromis niloticus 18 19 Catfish Turbot Phreatobius cisternarum Psetta maxima Swai Halibut Pangasius hypophtalmus Hippoglossus hippogossus Arrowtooth Flounder Yellowfin Sole Atheresthes stomias Limanda aspera 18 19 Whiting Merluccius gayi Alaska Pollock Theragra chalcogramma Haddock Melanogrammus aeglefinus Atlantic Cod/Pacific Cod Gadus morhua/Gadus macrocephalus Chilean Sea Bass Dissostichus eleginoides Ocean Perch Sebastes marinus 20 21 Golden Corvina Cilus gilberti Swordfish Xiphias gladius Wahoo Acanthocybium solandri Spanish Mackerel Scomberomorus spp. Mahi Coryphaena hippurus 20 21 Salmon A Guide to Salmon Cuts Oncorhynchus spp. Trim A Trim D Backbone, bellybone off Trim A, B & C - All belly off, tail piece off, fully trimmed Trim B Trim E Trim A, back fins off, collar bones off, Trim A, B, C & D Skin off belly fat and fins off Trim C Loins Trim A & B - Pin bone off Skinless, boneless loins made from an E-trim 22 23 Steelhead Trout Oncorhynchus myskiss Pink Salmon Oncorhynchus gorbuscha Chum Salmon Oncorhynchus keta Atlantic Salmon Salmo salar Sockeye Salmon Oncorhynchus nerka 22 23 Yellowfin Tuna A Guide to Tuna Cuts Thunnus albacares Full Loins Center Cut Loins Steaks Saku Block Poki Cubes 24 25 Salted Fish Mackerel (Split) Scomber scombrus Haddock Melanogrammus aeglefinus Hake (bone-in) Urophycis tenuis Pollock Theragra chalcogramma Atlantic Cod (bone-in) Gadus morhua Genuine Gaspe Cod (bone-in) Gadus morhua 24 25 Smoked Fish Smoked Salmon Slices Smoked Herring Fillets Seafood Mix Mix of Cooked Squid, Whelk Meat, Shrimp and Scallop Fish Products Salmon Burgers 26 27 Surimi Surimi Sticks Surimi Chunks Breaded Surimi Crab Claws 26 27 Flavors to engage and quality to impress 28 29 Crab Meat Pasteurized Colossal Jumbo Super Lump Regular Lump Special Claw Meat Panamei Brand Claw Meat 28 29 Specialties Seaweed Salad Edamame Salad Calamari Salad 30 31 Masago Tobiko Ikura Capelin Roe Flying Fish Roe - Orange Fish Roe Shime Saba Osushiya Nishin Marinated Mackerel with Kelp Herring with Capelin Roe Anago Kabayaki Frog Legs BBQ Eel 30 31 Science- based approach to quality 32 33 Food Safety Standards At Quirch Foods we are committed to providing Safe Quality products to our customers, by maintaining food safety and quality assurance programs. This is secured with a dedicated, trained, Food Safety and Quality Development team, committed to assuring all regulations and customer requirements are met. • HACCP based Food Safety Controls • In-bound and out-bound product inspection • Yearly third-party audit for safe food handling based on stringent international guidelines as recognized by GFSI (Global Food Safety Initiative) • SQF Certified Distribution Centers • On-site inspections by USDA • Robust Traceability Program • All imported products and domestic shipments are required to have calibrated electronic Time-Temperature monitoring devices Supplier Inspections Our QA & Procurement Personnel performs on-site inspections and food safety audits to our domestic and overseas suppliers. We inspect facilities worldwide and assist these suppliers in bringing their operations into compliance with HACCP and other recognized food safety and quality management programs to include compliance with all U.S. Federal and state requirements such as the Food Safety Modernization Act. 32 33 Export Markets • Mexico • Grenada • Guatemala • Saint Kitts and Nevis • Honduras • Saint Lucia • Panama • Saint Vincent and • Costa Rica the Grenadines • Nicaragua • Sint Maarten • Aruba • Suriname • Bahamas • Trinidad and Tobago • Barbados • Turks and Caicos • Belize • Colombia • Cayman Islands • Venezuela • Curaçao • Ecuador • Dominican Republic • Peru • Guyana • Chile • Jamaica • Uruguay • Antigua and Barbuda • Brazil • Dominica • France 34 35 US Distribution FLORIDA N.
Load more

Recommended publications
  • First Insight Into Nutrition Effect on Spawning and Larvae Rearing of the Clam Ruditapes Decussatus L
    First insight into nutrition effect on spawning and larvae rearing of the clam Ruditapes decussatus L. from Dakhla Bay 1Yassine Ouagajjou, 2Touryia El Aloua, 3Mohamed El Moussaoui, 1El Mustafa Ait Chattou, 4Adil Aghzar, 3Younes Saoud 1 National Institute of Fisheries Research, INRH, Casablanca, Morocco; 2 Faculty of Science, Chouaib Doukkali University, El Jadida 24000, Morocco; 3 Faculty of Science, Abdelmalek Essaadi University, Tétouan 93002, Morocco; 4 Higher School of Technology, Sultan Moulay Slimane University, Khénifra, Morocco. Corresponding author: Y. Ouagajjou, [email protected]; [email protected] Abstract. The local clam Ruditapes decussatus has been a widespread bivalve along the natural beds in Dakhla Bay (Morocco). But, nowadays its overexploitation during many years has prompted the depletion of its occurrence in many extents and also has limited the availability of natural spat. In this study, the influence of nutrition on spawning, fertilization and larvae rearing was assessed for the first time. The potential of oocytes accumulation and release was highly influenced by the quality of microalgae combination (F = 20.7, p < 0.001) rather than their availability (F = 4.092, p < 0.05). Nevertheless, the eggs fertilization was also significantly affected by diet and ration respectively (F = 7.347, p < 0.01 and F = 4.645, p < 0.05). For larvae rearing, as regards to physiological responses, small size strains Isochrysis galbana and Pavlova lutheri are the most suitable regimen during early larvae phase, while diatom Chaetoceros calcitrans and large size strain Tetraselmis chui are more appropriate during late larvae phase. Therefore, the mixture of the four microalgae was the only diet that led to metamorphosis and settlement throughout this experiment.
    [Show full text]
  • Lobsters-Identification, World Distribution, and U.S. Trade
    Lobsters-Identification, World Distribution, and U.S. Trade AUSTIN B. WILLIAMS Introduction tons to pounds to conform with US. tinents and islands, shoal platforms, and fishery statistics). This total includes certain seamounts (Fig. 1 and 2). More­ Lobsters are valued throughout the clawed lobsters, spiny and flat lobsters, over, the world distribution of these world as prime seafood items wherever and squat lobsters or langostinos (Tables animals can also be divided rougWy into they are caught, sold, or consumed. 1 and 2). temperate, subtropical, and tropical Basically, three kinds are marketed for Fisheries for these animals are de­ temperature zones. From such partition­ food, the clawed lobsters (superfamily cidedly concentrated in certain areas of ing, the following facts regarding lob­ Nephropoidea), the squat lobsters the world because of species distribu­ ster fisheries emerge. (family Galatheidae), and the spiny or tion, and this can be recognized by Clawed lobster fisheries (superfamily nonclawed lobsters (superfamily noting regional and species catches. The Nephropoidea) are concentrated in the Palinuroidea) . Food and Agriculture Organization of temperate North Atlantic region, al­ The US. market in clawed lobsters is the United Nations (FAO) has divided though there is minor fishing for them dominated by whole living American the world into 27 major fishing areas for in cooler waters at the edge of the con­ lobsters, Homarus americanus, caught the purpose of reporting fishery statis­ tinental platform in the Gul f of Mexico, off the northeastern United States and tics. Nineteen of these are marine fish­ Caribbean Sea (Roe, 1966), western southeastern Canada, but certain ing areas, but lobster distribution is South Atlantic along the coast of Brazil, smaller species of clawed lobsters from restricted to only 14 of them, i.e.
    [Show full text]
  • Dinner Sushi
    SALADS & APPETIZERS PRICE QTY Seaweed Salad $6.00 Ika Sansai (Thin sliced Squid Salad, $7.00 Spicy Marinated Sesame Oil, Rice Vinegar) Ebi or Tako Salad $7.00 Japanese Restaurant Crispy Red Snapper (Deep Fried w/ Eel Sauce) $10.00 3478 B Research Pkw • Colorado Springs CO 80920 • 719-282-8238 Baked Green Mussles $9.00 Crispy Rice Spicy Tuna $12.50 ROLLS PRICE QTY Spicy Tuna Spring Roll $12.50 California (Crab & Avocado) $6.00 (Chopped Tuna, Jalapeño, Masago, Spicy & Eel Sauce) Spicy California (Crab & Avocado) $6.00 SASHIMI APPETIZERS PRICE QTY (California w/ Eel Topping) Sashimi Choice of 1 Sashimi $16.00 C.U. $8.00 Tuna Tataki (with Ponzu) $17.00 California with Masago $7.00 Albacore Sashimi $16.00 Cherry Blossom $10.00 (Crab Meat ,Tuna, Salmon, and Avocado) Hamachi Sashimi (with Jalapeño Yuzu) $16.00 Shrimp Tempura (Shrimp & Cucumber Avacado) New Style Salmon Sashimi (with Yuzu Dressing) $16.00 $7.50 COMBINATION SUSHI PLATE PRICE QTY Salmon Roll (Salmon) $5.95 Chirashi Rice Bowl (Assorted Fish) $25.00 Tuna (Tekka Roll) $6.00 Unadon (Unagi Rice Bowl) $22.00 Hot Spicy Tuna & Avacado Roll $8.00 Tuna Don $22.00 Hot Spicy Tuna Roll $6.50 Shake Don $19.95 Hot Spicy Salmon $6.50 Poke Bowl (Tuna or Salmon with Shoyu or Yuzu Dressing) $15.00 Hot Spicy Yellow Tail $6.95 Spicy Mix Fish Bowl $18.00 Asparagus Roll (Deep Fried Asparagus) Sushi-A (5 pcs. Sushi & California Roll) $14.95 $6.50 Sushi-B (8 pcs. Sushi & California Roll or Hot Spicy Tuna Roll) $19.95 Salmon Skin $6.50 Kura Special (10 pcs.
    [Show full text]
  • Downloadable Sushi Guide
    Courtesy of www.alighaemi.com THE SUSHI GUIDE – A LIST OF TYPES OF SUSHI 寿司 At over 200 terms I have attempted to compile as comprehensive a list of sushi fish and a guide to sushi terms and sushi terminology as possible. Sushi and its related fish can become confusing and many diners and restaurants, and lesser chefs, casually mistake and confuse the terms and the fish. The guide goes beyond sushi staples like shrimp, salmon and tuna. Many of the items may not be available locally or only have Japanese te rms. Where possible I have tried to indicate seasonality and availability to the alphabetical list of sushi terms and added my own subjective experience tasting the item. Incidentally, in Japan sushi has its own unit of measurement called Kan カン, which acted as a unit of measurement in the Edo Period equal to 3.75 Kg for fish or the equivalent to either 1 or 2 nigirizushi. Some believe it is 1 sushi, while others believe it is for 2 given how they typically come in a set comprised of pairs. Where possible purchase or order male fish. Female fish give part of their nutrients, and associated taste, to their eggs or roe. Additionally, it has been said that if one can pick a specific cut or part of a fish the rear side nearer to the tail is likely better. It has been moving more and is hence less rough. I recommend treating sushi with respect and focusing on quality as opposed to surrendering to the temptation of low-grade or cheap fish at the hands of uninformed restaurant owners and their chefs.
    [Show full text]
  • Geographic Pattern of Sushi Product Misdescription in Italy—A Crosstalk Between Citizen Science and DNA Barcoding
    foods Article Geographic Pattern of Sushi Product Misdescription in Italy—A Crosstalk between Citizen Science and DNA Barcoding Anna Maria Pappalardo *, Alessandra Raffa, Giada Santa Calogero and Venera Ferrito Department of Biological, Geological and Environmental Sciences, Section of Animal Biology “M. La Greca”, University of Catania, Via Androne 81, 95124 Catania, Italy; [email protected] (A.R.); [email protected] (G.S.C.); [email protected] (V.F.) * Correspondence: [email protected]; Tel.: + 39-095-730-6051 Abstract: The food safety of sushi and the health of consumers are currently of high concern for food safety agencies across the world due to the globally widespread consumption of these products. The microbiological and toxicological risks derived from the consumption of raw fish and seafood have been highlighted worldwide, while the practice of species substitution in sushi products has attracted the interest of researchers more than food safety agencies. In this study, samples of sushi were processed for species authentication using the Cytochrome Oxidase I (COI) gene as a DNA barcode. The approach of Citizen Science was used to obtain the sushi samples by involving people from eighteen different Italian cities (Northern, Central and Southern Italy). The results indicate that a considerable rate of species substitution exists with a percentage of misdescription ranging from 31.8% in Northern Italy to 40% in Central Italy. The species most affected by replacement was Thunnus thynnus followed by the flying fish roe substituted by eggs of Mallotus villosus. These results Citation: Pappalardo, A.M.; indicate that a standardization of fish market names should be realized at the international level Raffa, A.; Calogero, G.S.; Ferrito, V.
    [Show full text]
  • The Biology and Fisheries of the Slipper Lobster
    The Biology and Fisheries of the Slipper Lobster Kari L. Lavalli College of General Studies Boston University Bo~ton, Massachusetts, U.S.A. Ehud Spanier The Leon Recanati Institute for Maritime Studies and Department of Maritime Civilizations University of Haifa Haifa, Israel 0 ~y~~F~~~~~oup Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business Cover image courtesy of Megan Elizabeth Stover of the College of General Studies, Boston University, Boston, Massachusetts. CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2007 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number-10: 0-8493-3398-9 (Hardcover) International Standard Book Number-13: 978-0-8493-3398-9 (Hardcover) This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. No part ofthis book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any informa­ tion storage or retrieval system, without written permission from the publishers.
    [Show full text]
  • TACHIBANA Lunch Menu
    TACHIBANA Lunch Menu Lunch Special Mon- Fri 11:30am-2pm, Sat & Sun 12:00-2:30pm Served with Soup (Miso Soup or Osuimono Soup) and Salad (Green Salad or Bean Sprout Salad) for dine-in only. Upgrade to Seaweed Salad for $2. Sushi A* 寿司盛り合わせ A 13.5 Bento Box 弁当 Tuna, Salmon, Shrimp, White Fish, Escolar, Assortment served in a box. Inari (Fried Bean Curd) and 6pc of Roll. A ・Shrimp Tempura ・Hijiki Sushi B* 寿司盛り合わせ B 19.5 ・Grilled Salmon ・Tamago (Egg Omellet) Tuna, Flounder, Yellowtail Shrimp, Salmon, Eel, Escolar and ・Yakitori (Chicken and Veggie on skewer) 17.5 Choice of Roll (Tuna Roll, Spicy Tuna Roll or Hamanegi Roll) Sashimi* 刺身盛り合わせ 19.5 B* ・Shrimp Tempura ・Hijiki Tuna, Salmon, White Fish, Seared Tuna, Special Cucumber Cup. ・Grilled Salmon ・Tamago (Egg Omellet) ・Dumplings ・California Roll Chirashi* ちらし 14.5 ・Yakitori (Chicken and Veggie on skewer) 22.5 Assortment of fresh fish on top of rice. Mushi Zushi 蒸し寿司 15 Rice Bowl 丼 Eel, Shrimp, Egg, Crab stick, Masago, Fish Flake Rice Bowl with Topping served on warm rice. Oyakodon Chicken, egg, onion & scallion 11 さば押し寿司 Saba Oshizushi* 14.5 simmered in a sauce. Pressed box sushi with marinated Mackerel. Tendon Shrimp and Vegetable Tempura 11 Unagi Oshizushi うなぎ押し寿司 20 Pressed box sushi with broiled Eel. Nikudon Thinly sliced rib-eye beef 16.5 cooked w/onion and Futomaki 太巻き 13.5 Shirataki noodle. Egg, Shiitake Mushroom, Gourd, Fish Flake, Spinach, rolled with rice and seaweed. Katsudon Pork cutlet simmered 14.5 w/ egg & onion in sauce Tempura 天ぷら Lightly battered and crispy deep fried.
    [Show full text]
  • Samoan Crab Regulations
    State of Hawaii DEPARTMENT OF LAND AND NATURAL RESOURCES Division of Aquatic Resources Honolulu, Hawaii 96813 October 11, 2019 Board of Land and Natural Resources State of Hawaii Honolulu, Hawaii REQUEST FOR APPROVAL TO HOLD PUBLIC MEETINGS AND HEARINGS TO REPEAL HAWAII ADMINISTRATIVE RULES (HAR) TITLE 13 CHAPTERS 84 AND 89 AND TO AMEND AND COMPILE HAR TITLE 13 CHAPTER 95, TO UPDATE AND CONSOLIDATE RULES AND STATUTORY PROVISIONS REGULATING THE TAKE, POSSESSION, AND SALE OF SAMOAN CRAB, KONA CRAB, AND LOBSTER Submitted for your consideration and approval is a request to hold public meetings and hearings to repeal Hawaii Administrative Rules (HAR) chapters 13-84 and 13-89 and to amend and compile HAR chapter 13-95 to update and consolidate rules and statutory provisions regulating the take, possession, and sale of Samoan crab, Kona crab, and lobster. BACKGROUND Regulations for the take, possession, and sale of Samoan crab, Kona crab, and certain species of lobster are found in various sections of the HAR and Hawaii Revised Statutes (HRS). These regulations are summarized below. Samoan crab regulations HAR chapter 13-84, “Samoan Crab”, was adopted in 1981 based substantially upon regulations of the Department’s former Division of Fish and Game. It prohibits the taking, killing, possession, or sale of any Samoan crab carrying eggs externally, or less than six inches in carapace width. HAR §13-95-52, adopted in 1998, also prohibits the take, killing, possession, or sale of any Samoan crab with eggs. In addition, it prohibits the take or killing of any Samoan crab with a spear, as well as sale of any speared Samoan crab.
    [Show full text]
  • Pathogens and Parasites of the Mussels Mytilus Galloprovincialis and Perna Canaliculus: Assessment of the Threats Faced by New Zealand Aquaculture
    Pathogens and Parasites of the Mussels Mytilus galloprovincialis and Perna canaliculus: Assessment of the Threats Faced by New Zealand Aquaculture Cawthron Report No. 1334 December 2007 EXECUTIVE SUMMARY The literature on pathogens and parasites of the mytilid genera Mytilus and Perna was surveyed with particular focus on M. galloprovincialis and P. canaliculus. Likely pathological threats posed to New Zealand mussel aquaculture were identified and recommendations were discussed under the following topics. Epidemiological differences between New Zealand Mytilus and Perna There is a paucity of data for this comparison. Comparability or otherwise would inform predictions as to the threat posed by overseas Mytilus parasites to New Zealand Perna and vice versa. Samples of P. canaliculus and M. galloprovincialis should be surveyed to establish any significant difference in parasite loads or pathology. Invasive dynamics and possible development of pathological threat The greatest potential threat to New Zealand Perna canaliculus aquaculture appears to be posed by parasites introduced by invading Mytilus species. These common ship-borne fouling organisms are a likely source of overseas pathogens, the most important of which are probably Marteilia spp. and disseminated haemic neoplasia. Hybridisation of invasive and local mussels presents a further potential pathology hazard by production of a more susceptible reservoir host thus giving the potential for production of more infected hosts and greater water load of transmission stages. Such an increase in transmission stages might be a cause of concern for Perna canaliculus whose susceptibility is currently unknown. Studies on Marteilia and haemic neoplasia are required to address the following questions: Is Perna canaliculus susceptible to either of these pathogens? What are the current prevalences of these pathogens in local mytilids? What species of mussels are entering New Zealand waters? Do they include Mytilus spp.
    [Show full text]
  • Proceedings of the American Lobster Transferable Trap Workshop
    Special Report No. 75 of the Atlantic States Marine Fisheries Commission Proceedings of the American Lobster Transferable Trap Workshop October 2002 Proceedings of the American Lobster Transferable Trap Workshop October 2002 Edited by Heather M. Stirratt Atlantic States Marine Fisheries Commission Convened by: Atlantic States Marine Fisheries Commission August 26, 2002 Washington, DC Proceedings of the American Lobster Transferable Trap Workshop ii Preface This document was prepared in cooperation with the Atlantic States Marine Fisheries Commission’s American Lobster Management Board, Technical Committee, Plan Development Team, Stock Assessment Subcommittee and the Advisory Panel. A report of the Atlantic States Marine Fisheries Commission pursuant to U.S. Department of Commerce, National Oceanic and Atmospheric Administration Award No. NA17FG2205. Proceedings of the American Lobster Transferable Trap Workshop iii Acknowledgments This report is the result of a Workshop on transferable trap programs for American lobster which was held on August 26, 2002, in Washington, DC. The workshop was convened and organized by a Workshop Steering Committee composed of: David Spencer (Advisory Panel, Chair), George Doll (New York Commercial Lobsterman, Advisory Panel Member), John Sorlien (Rhode Island Commercial Lobsterman, Advisory Panel Member), Todd Jesse (Massachusetts Commercial Lobsterman, Advisory Panel Member), Ernie Beckwith (Connecticut Department of Environmental Protection), Mark Gibson (Rhode Island Department of Environmental Management),
    [Show full text]
  • WO 2018/117868 Al 28 June 2018 (28.06.2018) W !P O PCT
    (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2018/117868 Al 28 June 2018 (28.06.2018) W !P O PCT (51) International Patent Classification: (81) Designated States (unless otherwise indicated, for every A23L 33/18 (2016.01) A61K 35/612 (2015.01) kind of national protection available): AE, AG, AL, AM, C12P 21/06 (2006.01) A61K 35/616 (2015.01) AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, C12P 7/64 (2006 .0 1) A 61K 35/618 (2015.01) CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, A61K 35/00 (2006.01) DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, (21) International Application Number: KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, PCT/NZ20 17/050 167 MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, (22) International Filing Date: OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, 20 December 2017 (20.12.2017) SC, SD, SE, SG, SK, SL, SM, ST, SV, SY,TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. (25) Filing Language: English (84) Designated States (unless otherwise indicated, for every (26) Publication Language: English kind of regional protection available): ARIPO (BW, GH, (30) Priority Data: GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, 727786 20 December 2016 (20.12.2016) NZ UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, RU, TJ, TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, DK, (71) Applicant: SANFORD LIMITED [NZ/NZ]; 22 Jellicoe EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, Street, Freemans Bay, Auckland, 1010 (NZ).
    [Show full text]
  • Impacts of the Invasive Ascidian Didemnum Vexillum on Green-Lipped Mussel Perna Canaliculus Aquaculture in New Zealand
    Vol. 4: 17–30, 2013 AQUACULTURE ENVIRONMENT INTERACTIONS Published online June 18 doi: 10.3354/aei00069 Aquacult Environ Interact OPENPEN ACCESSCCESS Impacts of the invasive ascidian Didemnum vexillum on green-lipped mussel Perna canaliculus aquaculture in New Zealand Lauren M. Fletcher1,2,*, Barrie M. Forrest1, James J. Bell2 1Cawthron Institute, Private Bag 2, Nelson 7010, New Zealand 2School of Biological Sciences, Victoria University of Wellington, PO Box 600, Wellington 6140, New Zealand ABSTRACT: Biofouling can pose a significant threat to shellfish aquaculture, as fouling organisms are often strong spatial competitors that are able to reach high densities or biomass in relatively short time frames. This study investigated the potential impacts of the colonial ascidian Didem- num vexillum on cultured New Zealand green-lipped mussels Perna canaliculus at one farm in the Marlborough Sounds region. Three size classes of mussels were examined: small (20 to 40 mm shell length at deployment), medium (40 to 60 mm), and large (60 to 70 mm). Replicate 4 m mussel lines were assigned to 1 of 3 treatments: (1) ambient fouling, (2) fouling enhanced by D. vexillum fragment inoculation (in addition to ambient fouling), or (3) control lines that were kept free of D. vexillum. After 15 mo, subsections of lines (0.5 m length) were processed to determine the effects of fouling cover on mussel density within lines, as well as on individual mussel size and condition. A highly significant negative relationship was shown between D. vexillum biomass and mussel density for small mussels, and to a lesser extent for medium mussels. Values of mussel condition indices were similar across size classes and across fouling treatments within each size class.
    [Show full text]