product line seafood - quirch foods...distinctive flavor and a firm texture. they come in a variety...
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Product Line
Seafood
Shrimp When selecting shrimp you are not necessarily choosing by the size, but rather by the count. Shrimp is classifi ed by the count and the number of pieces it takes to equal a pound. The smaller the numbers, the larger the shrimp. (16/20, 21/25 shrimp per lb or U/10 under 10 shrimp per lb)
Black TigerPenaeus monodon
Form Available SizesRawWhole 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
Butterfl ied 16/20, 21/25, 26/30, 60/80
CookedCPTO 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
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
Whole 2/4, 4/6, 6/8, 8/12, 13/15, 16/20, 21/25, 26/30,
Headless 6/8, 8/12, 13/15, 16/20, 21/25, 26/30, 31/40, 41/50
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
PDTOff 8/12, 13/15, 16/20, 21/25, 26/30, 31/40, 41/50, 51/60
Butterfl ied 16/20, 21/25, 26/30, 60/80Butterfl ied 16/20, 21/25, 26/30, 60/80
= IQF / = BLOCK
= IQF / = BLOCK
WhitePenaeus vannameiLitopenaeus vannamei
Form Available SizesRawWhole 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
Butterfl ied 16/20, 21/25, 26/30, 60/80
CookedCPTO 16/20, 21/25, 26/30, 31/40, 41/50, 51/60, 61/70, 71/90
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
Whole 13/15, 16/20, 21/25, 26/30, 31/40, 41/50, 51/60,
Headless U8, 8/12, 13/15, 16/20, 26/30, 31/40, 41/50, 51/60,
CPTO 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
Butterfl ied 16/20, 21/25, 26/30, 60/80
FreshwaterMacrobrachiumrosenbergii
Form Available SizesRawWhole 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 EZPeel 2/4, 4/6, 6/8, 8/12, 13/15, 16/20, 21/25
Whole 2/4, 4/6, 6/8, 8/12
Headless 2/4, 4/6, 6/8, 8/12, 13/15, 16/20, 21/25
PinkPenaeus duorarumPenaeus brasiliensis
Form Available SizesRawHeadless 13/15, 16/20, 21/25, 26/30, 31/40, 41/50, 51/60Headless 13/15, 16/20, 21/25, 26/30, 31/40, 41/50, 51/60
Crustaceans Lobster, the tastiest “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 LobsterPanulirus argus
Form Whole
Tail
Head & Body Meat
Slipper LobsterScylandes latus
Crawfi shProcambarus clarkii
Form Whole
Tail
Body Meat
Form Whole
Tail Meat
Maine LobsterHomarus americanus
Form Whole
Tail
Body Meat
Snow CrabChionoecetes opilio
Dungeness CrabMetacarcinus magister
Red King CrabParalithodes camtschaticus
Form Clusters
Claws
Meat Combo
Form Whole
Clusters
Form Legs
Claws
Broilers
Blue CrabCallinectes sapidus
Jonah CrabCancer borealis
Soft Shell CrabCallinectes sapidus
FormWhole
Cleaned
FormClaws
Form Whole
Molluscs Sweet, succulent scallops; 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!
ClamsMeretrix lyrata
FormWhole
Cooked
ScallopsPlacopecten magellanicus
FormMeat
. Dry
. Processed
Black MusselsMytilus chilensis
Greenshell MusselsPerna canaliculus
OystersCrassostrea spp.
FormWhole
Cooked
FormHalf Shell
Cooked
Form Whole
Half Shell
Whelk MeatThais chocolata
Form Meat
ConchStrombus gigas
FormMeat
Mussel MeatMytilus chilensis
Black MusselsMytilus chilensis
FormCooked
FormHalf Shell
Cooked
Squid Tubes & TentaclesLoligo spp., Todarodes
OctopusOctopus vulgaris
Squid RingsIllex argentinus, Todarodes, Loligo spp., Dosidicus gigas
FormTubes
Tentacles
FormWhole
Clean
Cooked
Ball Type
Flower Type
FormWhole
Round
FormPieces
Cooked
FormWhole
Clean
FormRings
Baby OctopusOctopus dollfusiOctopus ocellatus
CuttlefishSepia oficinalis
Cut OctopusOctopus vulgaris
Whole SquidLoligo spp., Illex argentinus, Todarodes
FormWhole
Round
FormTubes
Squid TubesLoligo spp., Illex argentinus, Todarodes
Fish When selecting fi sh you are choosing species, fl avor, texture, and available packing. From mild, moderate or full fl avor to delicate, medium and fi rm texture. Whether you prefer it whole for the grill, or fi llets or portions for the oven, we offer it all! A wide variety from around the globe.
Catfi shPhreatobius cisternarum
Arrowtooth FlounderAtheresthes stomias
TurbotPsetta maxima
CutsFillets
Nuggets
H&G
CutsFillets
CutsFillets
HalibutHippoglossus hippoglossus
CutsPortions
H&G
SwaiPangasius hypophtalmus
CutsFillets
Nuggets
HGT
Yellowfi n SoleLimanda aspera
WahooAcanthocybium solandri
SnapperLutjanus sanguineus
CutsFillets
Whole
CutsFillets
Steaks
Loins
WG
CutsFillets
Portions
WGGS
Yellowtail SnapperOcyurus chrysurus
CutsFillets
WGGS
SnapperLutjanus campechanus
CutsFillets
Portions
WGGS
SnapperLutjanus malabaricus
CutsFillets
Portions
WGGS
Lane SnapperLutjanus synagris
CutsFillets
WGGS
TilapiaOreochromis niloticus
CutsFillets
WGS
B-Liner SnapperRhomboplites aurorubens
CutsFillets
WGGS
Sockeye SalmonOncorhynchus nerka
Sea TroutSalmo trutta
GrouperEpinephelus malabaricus
Steelhead TroutOncorhynchus mykiss
CutsFillets
Portions
WG
H&G
CutsFillets
H&G
HGT
CutsFillets/Portions
H&G
Whole Round
WGGS
Heads
CutsFillets
Portions
WG
H&G
Chum SalmonOncorhynchus keta
Atlantic SalmonSalmo salar
CutsFillets
Portions
WG
H&G
CutsFillets
Portions
WG
H&G
Pink SalmonOncorhynchus gorbuscha
CutsFillets
Portions
WG
H&G
Spanish MackerelScomberomorus maculatus
CutsSteaks
WG
MahiCoryphaena hippurus
CutsFillets
Portions
Steaks
WG
Yellowfi n TunaThunnus albacares
CutsLoins
Portions/Steaks
Saku
Poki Cubes
HerringClupea harengus
Chilean Sea BassDissostichus eleginoides
Alaska PollockTheragra chalcogramma
Atlantic CodGadus morhua
Pacifi c CodGadus macrocephalus
SaithePollachius virens
HaddockMelanogrammus aeglefi nus
Golden CorvinaCilus gilberti
WhitingMerluccius hubbsiMerluccius gayi
MackerelScomber scombrus
FormFillets
Whole
CutsFillets
Portions
H&G
CutsFillets
H&G
CutsFillets
Loins
H&G
CutsFillets
Portions
Loins
H&G
CutsH&G
CutsFillets
CutsFillets
Portions
Steaks
H&G
CutsFillets
Steaks
H&G
HGT
FormWhole
WG
Blue RunnerCaranx crysos
Ribbonfi shLargehead HairtailTrichiurus lepturus
FormWG
FormWhole
CroakerGenyonemus lineatus
FormH&G
HGT
Butterfi shPeprilus triacanthus
FormWhole
Round
MulletMugil cephalus
Parrot FishScarus frenatus
FormWhole
WG
FormWGGS
Red TilapiaTilapia rendalli
FormWGS
Milkfi shChanos chanos
Spanish MackerelScomberomorus spp.
FormWhole
Round
FormWG
Ocean PerchSebastes marinus
CutsFillets
H&G
HGT
Connecting peoplethrough the magic of taste.
Natural Cut 1- Cut A- Cut
Fish Fillets, Portions and Steaks
SnapperLutjanus spp.
GrouperEpinephelus spp.
TilapiaOreochromis niloticus
Catfi shPhreatobius cisternarum
SwaiPangasius hypophtalmus
Arrowtooth FlounderAtheresthes stomias
TurbotPsetta maxima
HalibutHippoglossus hippogossus
Yellowfi n SoleLimanda aspera
WhitingMerluccius gayi
Alaska PollockTheragra chalcogramma
HaddockMelanogrammus aeglefi nus
Atlantic Cod/Pacifi c CodGadus morhua/Gadus macrocephalus
Chilean Sea BassDissostichus eleginoides
Ocean PerchSebastes marinus
Golden CorvinaCilus gilberti
Swordfi shXiphias gladius
WahooAcanthocybium solandri
Spanish MackerelScomberomorus spp.
MahiCoryphaena hippurus
SalmonOncorhynchus spp.
Backbone, bellybone offTrim A
Trim A & B - Pin bone offTrim C
Trim A, B & C - All belly off, tail piece off, fully trimmed
Trim D
Trim A, back fi ns off, collar bones off, belly fat and fi ns off
Trim BTrim A, B, C & D Skin offTrim E
Skinless, boneless loins made from an E-trim
Loins
A Guide to Salmon Cuts
Steelhead TroutOncorhynchus myskiss
Pink SalmonOncorhynchus gorbuscha
Chum SalmonOncorhynchus keta
Atlantic SalmonSalmo salar
Sockeye SalmonOncorhynchus nerka
Yellowfi n TunaThunnus albacares
A Guide to Tuna Cuts
Full Loins
Steaks
Saku Block Poki Cubes
Center Cut Loins
Salted FishMackerel (Split)Scomber scombrus
HaddockMelanogrammus aeglefi nus
Hake (bone-in)Urophycis tenuis
PollockTheragra chalcogramma
Atlantic Cod (bone-in)Gadus morhua
Genuine Gaspe Cod (bone-in)Gadus morhua
Smoked Fish
Seafood Mix
Fish Products
Smoked Salmon Slices
Smoked Herring Fillets
Salmon Burgers
Mix of Cooked Squid, Whelk Meat, Shrimp and Scallop
Surimi
Surimi Sticks
Surimi Chunks
Breaded Surimi Crab Claws
Embracethe powerof food
Crab MeatPasteurized
Colossal Jumbo Super Lump
Regular Lump Special
Claw Meat
Specialties
Seaweed Salad Edamame Salad
Calamari Salad
IkuraFish Roe
MasagoCapelin Roe
TobikoFlying Fish Roe - Orange
Shime SabaMarinated Mackerel with Kelp
Osushiya NishinHerring with Capelin Roe
Anago KabayakiBBQ Eel
Frog Legs
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