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18531 South Broadwick Street, Rancho Dominguez, CA 90220
1‐800‐969‐8862
www.santamonicaseafood.com
SEAFOOD AWARENESS
SUSTAINABILITY COLOR CHART
BLUE Santa Monica Approved
GREEN Best Choices
YELLOW Good Alternatives
RED Avoid
GREY Undetermi...
Baccala
ORIGIN: Canada
WILD/FARMED: Wild
METHOD OF CATCH: Dragged
FORM/SIZE SPEC. 50 lb case 2-4 lb sides
SEASON: Year rou...
Barramundi
ORIGIN: Farmed –Indonesia, Wild – Aust.
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 1-1.5 ...
Bass, Baquetta
ORIGIN: Sea of Cortez Mexico
WILD/FARMED: Wild
METHOD OF CATCH: Long line
FORM/SIZE SPEC. Gutted, Fillet / ...
Bass, Black
ORIGIN: Atlantic Coast
WILD/FARMED: Wild
METHOD OF CATCH: Hook and line
FORM/SIZE SPEC. Whole 1-2 lbs, fillet
...
Bass, Bluenose
ORIGIN: New Zealand
WILD/FARMED: Wild
METHOD OF CATCH: Long Line
FORM/SIZE SPEC. Head off, gutted, bx5 3-5 ...
Bass, Chilean
ORIGIN: Chile
WILD/FARMED: Wild
METHOD OF CATCH:
FORM/SIZE SPEC. H&G 30-40 lb up, bx5 1 fillets bx 1/2
fille...
Bass, Local
ORIGIN: Mexico, South America, California
WILD/FARMED: Wild
METHOD OF CATCH: Long Line
FORM/SIZE SPEC. Whole 8...
Bass, Striped, Farm Raised
ORIGIN: S. Carolina, Colorado, Texas
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE...
Bass, Striped, Wild
ORIGIN: Virginia
WILD/FARMED: Wild
METHOD OF CATCH: Long Line
FORM/SIZE SPEC. Whole, fillet skin on, s...
Bass, Suzuki (Mulloway)
ORIGIN: Australia
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. H&G, fillet ski...
Catfish Fillet
ORIGIN: Mississippi
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Fillet skin off 7/9 oz...
Caviar
ORIGIN:
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 1 oz jars
SEASON: Year round
INVENTORY/SPE...
Caviar, White Sturgeon
ORIGIN: U.S.A.
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Petrovich 1 oz,
SEA...
Caviar, Osetra
ORIGIN: Siberian
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Petrovich 1 oz,
SEASON: Y...
Caviar, Osetra
ORIGIN: Russia
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Petrovich 1 oz,
SEASON: Yea...
Caviar, Ossetra, Black River
ORIGIN: Uruguay
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Large grain ...
Caviar, Paddlefish
ORIGIN: Mississippi River
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Siberian 1 o...
Charr
ORIGIN: Iceland
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Whole 2-6 lb, fillets skin on, skin o...
Clams
ORIGIN:
Florida, New Zealand, NY, WA, CA,
Mexico
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 5 lb...
Clams, Cockles
ORIGIN: New Zealand
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 18 ct per lb/5 lb bag
SE...
Clams, Littleneck
ORIGIN: Florida,NY
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 6-7 ct per lb/5 lb bag...
Clams, Littleneck
ORIGIN: Florida, NY
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 12 ct per lb/5 lb bag...
Clams, Manila
ORIGIN: WA, Canada, CA, Mexico
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 18-24 ct per l...
Clams, Pasta Littleneck
ORIGIN: Florida
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 20-25 ct per lb/5 l...
Cod, Black, Sablefish, Butterfish
ORIGIN: Alaska
WILD/FARMED: Wild
METHOD OF CATCH: Long line, trawl
FORM/SIZE SPEC. Head ...
Cod, Salted
ORIGIN: Canada
WILD/FARMED: Wild
METHOD OF CATCH: Dragged
FORM/SIZE SPEC. Case 12/1 lb boxes
SEASON: Year roun...
Crab Meat, Dungeness
ORIGIN: Oregon
WILD/FARMED: Wild
METHOD OF CATCH: Pots
FORM/SIZE SPEC. 60 % body 40% leg, 5 lb can
SE...
Crab Meat, Dungeness
ORIGIN: Oregon
WILD/FARMED: Wild
METHOD OF CATCH: Pots
FORM/SIZE SPEC. 60 % body 40% leg, 1 lb can
SE...
Crab Meat, Pasteurized,
Nantucket Light
ORIGIN: Indonesia
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SIZE SPEC. ...
Crab Meat, Pasteurized,
Pacific Cove
ORIGIN: Thailand
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SIZE SPEC. Claw...
Crab Meat, Pasteurized,
Pacific Cove
ORIGIN: Thailand
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SIZE SPEC. Spec...
Crab Meat, Pasteurized,
Pacific Cove
ORIGIN: Thailand
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SIZE SPEC. Back...
Crab Meat, Pasteurized,
Pacific Cove
ORIGIN: Thailand
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SIZE SPEC. Prem...
Crab Meat, Pasteurized,
Pacific Cove
ORIGIN: Thailand
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SIZE SPEC. Jumb...
Crab Meat, Pasteurized,
Pacific Cove
ORIGIN: Thailand
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SIZE SPEC. Peti...
Crab Meat, Pasteurized,
Pacific Cove Cooked on Board
ORIGIN: China
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SI...
Crab Meat, Pasteurized,
Pacific Cove Cooked on Board
ORIGIN: China
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SI...
Crab Meat, Pasteurized,
Pacific Cove Cooked on Board
ORIGIN: China
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SI...
Crab Meat, Pasteurized,
Phillips
ORIGIN: Phillipines
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SIZE SPEC. Colos...
Crab Meat, Pasteurized,
Phillips
ORIGIN: Phillipines
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SIZE SPEC. Backf...
Crab Meat, Pasteurized,
Phillips
ORIGIN: Phillipines
WILD/FARMED: Wild
METHOD OF CATCH: Pots, netted
FORM/SIZE SPEC. Jumbo...
Escolar
ORIGIN: Fiji, Hawaii
WILD/FARMED: Wild
METHOD OF CATCH: Gill net
FORM/SIZE SPEC. Head off gutted/ 8 lb up
SEASON: ...
Halibut, Eastern
ORIGIN:
New York, Mass. Maine, Delaware,
Virginia
WILD/FARMED: Wild
METHOD OF CATCH: Long Line
FORM/SIZE ...
Halibut, Local
ORIGIN: California, Mexico
WILD/FARMED: Wild
METHOD OF CATCH: Long Line
FORM/SIZE SPEC. Whole, 5 lb up, bx5...
Halibut, Northern
ORIGIN: Alaska, CA, WA
WILD/FARMED: Wild
METHOD OF CATCH: Long Line
FORM/SIZE SPEC. Head off, gutted 40,...
Hamachi
ORIGIN: Japan
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. H&G, fillet skin on, skin off
SEASO...
Hamachi, pre-fillet
ORIGIN: Japan
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Fillet skin on
SEASON: ...
Herring, Sour Cream
ORIGIN: Canada
WILD/FARMED: Wild
METHOD OF CATCH: Purse Seine
FORM/SIZE SPEC. Cs 2/10 lb tub
SEASON: Y...
Herring, Wine Cut
ORIGIN: Canada
WILD/FARMED: Wild
METHOD OF CATCH: Purse Seine
FORM/SIZE SPEC. Cs 2/10 lb tub 5 gallon ca...
Hiramasa
ORIGIN: Australia
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. H&G, fillet skin on, skin off
...
John Dory
ORIGIN: New Zealand
WILD/FARMED: Wild
METHOD OF CATCH: Trawl
FORM/SIZE SPEC. Whole 2-4 lbs, fillet 4.5-14.5 oz
S...
Lingcod
ORIGIN: Alaska, BC, Oregon, WA, CA
WILD/FARMED: Wild
METHOD OF CATCH: Long line, trawl
FORM/SIZE SPEC. Head off, g...
Loup de Mer
ORIGIN: Greece
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Whole, 14/22, 22/28 oz, 28/36 ...
Lox
ORIGIN: Canada
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Cs 2/ 3 lb trays
SEASON: Year round
IN...
Mahi Mahi
ORIGIN:
Mexico, Fiji, Costa Rica, Ecuador,
Guatemala
WILD/FARMED: Wild
METHOD OF CATCH: Hook and Line
FORM/SIZE ...
Marinated Anchovies
ORIGIN: Turkey
WILD/FARMED: Wild
METHOD OF CATCH: Purse Seine
FORM/SIZE SPEC. 6 ea case /2.2 lb tub
SE...
Monkfish
ORIGIN: Virginia, Delaware, Mass, Maine
WILD/FARMED: Wild
METHOD OF CATCH: Trawlers and gill net
FORM/SIZE SPEC. ...
Mussels
ORIGIN: N.Z., MX, CA, WA, Canada
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. per lb/5 lb bag
SE...
Mussels, Greenlip
ORIGIN: New Zealand
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 12-14 ct per lb/5 lb ...
Mussels, Mediterranean
ORIGIN: Baja Mexico
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 14-18 ct per lb/...
Mussels, P.E.I.
ORIGIN: P.E.I.
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 28-32 ct per lb/5 lb bag
SEA...
Opah
ORIGIN: Fiji
WILD/FARMED: Wild
METHOD OF CATCH: Longline
FORM/SIZE SPEC. H&G, fillet skin on, skin off
SEASON: Year r...
Oysters, Beausoleil
ORIGIN: New Brunswick
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 100 ct bushel
SEA...
Oysters, Eastern
ORIGIN: New York
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 150 ct bushel
SEASON: Yea...
Oysters, Fanny Bay
ORIGIN: Canada
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 120 ct bushel
SEASON: Yea...
Oysters, Hama Hama
ORIGIN: Washington
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 120 ct bushel
SEASON:...
Oysters, Kumamoto
ORIGIN: Humboldt Bay, CA
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 120 ct bushel
SE...
Oysters, Kumiai
ORIGIN: Baja, CA
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 120 ct bushel
SEASON: Year...
Oysters, Kusshi
ORIGIN: British Columbia, WA
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 120 ct bushel
...
Oysters, Malpeque
ORIGIN: P.E.I., Canada
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 100 ct bushel
SEAS...
Oysters, Marin Miyagi
ORIGIN: Tomales Bay, CA
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 120 ct bushel...
Oysters, Pacific Shucked
ORIGIN: Willipa Bay, Oregon
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 72-120...
Oysters, Paradise
ORIGIN: Canada
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 120 ct bushel
SEASON: Year...
Redfish
ORIGIN: Palacios, Texas
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Whole 2-4 lb, fillet skin o...
Rockfish Fillet,
Pacific Red Snapper
ORIGIN:
Oregon, Washington, Canada,
Alaska
WILD/FARMED: Wild
METHOD OF CATCH: Trollin...
Salmon, Gravalox,
Cambridge House
ORIGIN: Canada, Chile
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. P...
Salmon, Irish Organic
ORIGIN: Ireland
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Whole 12-14 lb Fill...
Salmon, King
ORIGIN:
British Columbia, WA, Canada,
Alaksa
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC....
Salmon, North Atlantic
ORIGIN:
British Columbia, Canada, Chile,
Scotland, Ireland
WILD/FARMED: Farmed
METHOD OF CATCH: Aqu...
Salmon, North Atlantic
ORIGIN:
British Columbia, Canada, Chile,
Scotland, Ireland
WILD/FARMED: Farmed
METHOD OF CATCH: Aqu...
Salmon, North Atlantic
ORIGIN:
British Columbia, Canada, Chile,
Scotland, Ireland
WILD/FARMED: Farmed
METHOD OF CATCH: Aqu...
Salmon, North Atlantic
ORIGIN:
British Columbia, Canada, Chile,
Scotland, Ireland
WILD/FARMED: Farmed
METHOD OF CATCH: Aqu...
Salmon, North Atlantic
ORIGIN:
British Columbia, Canada, Chile,
Scotland, Ireland
WILD/FARMED: Farmed
METHOD OF CATCH: Aqu...
Salmon, North Atlantic
ORIGIN:
British Columbia, Canada, Chile,
Scotland, Ireland
WILD/FARMED: Farmed
METHOD OF CATCH: Aqu...
Salmon, Norwegian,
Coastal Harbor
ORIGIN: Norway
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. P/S 2.75...
Salmon, Norwegian, Lemon &
Dill, Coastal Harbor
ORIGIN: Norway
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE ...
Salmon, Oak Roasted,
Coastal Harbor
ORIGIN: Chile, Canada
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC....
Salmon, Irish
ORIGIN: Ireland
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Whole 11-15 lb Fillet 4-6 l...
Salmon, Scottish Loch Duart
ORIGIN: Scotland
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Whole 8-12 l...
Salmon, Smoked, Atlantic,
Coastal Harbor
ORIGIN: Chile, Canada
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE ...
Salmon, Smoked Balmoral
ORIGIN: Scotland
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 4 oz retail pack...
Salmon, Smoked Hot
ORIGIN: Chile, Canada
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Pre-packaged
SEA...
Salmon, Smoked, Mild,
Cambridge House
ORIGIN: Scotland
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. P/...
Salmon, Smoked, Norwegian
Style, Harbor Point
ORIGIN: Chile, Canada
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/...
Salmon, Smoked, Royal,
Cambridge House
ORIGIN: Scotland
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. P...
SalmonTrout, Steelhead
ORIGIN: Washington
WILD/FARMED: Farmed
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. Gutted 5-7 lb, ...
Scallops, Bay, Dry
ORIGIN: Mexico
WILD/FARMED: Wild
METHOD OF CATCH: Dredged
FORM/SIZE SPEC. 60/80 ct ct, 8 lb gallon
SEAS...
Scallops, Mano de Leon, Dry
ORIGIN: Mexico
WILD/FARMED: Wild
METHOD OF CATCH: Dredged
FORM/SIZE SPEC. U/8 ct ct, 8 lb gall...
Scallops, Sea, Dry
ORIGIN: Mass., Maine, Canada
WILD/FARMED: Wild
METHOD OF CATCH: Dredged
FORM/SIZE SPEC. 8 lb gallon
SEA...
Scallops, Sea, Dry U/10 ct
ORIGIN: Maine, Mass, Canada
WILD/FARMED: Wild
METHOD OF CATCH: Dredged
FORM/SIZE SPEC. Live Mai...
Scallops, Sea, Dry 10/20 ct
ORIGIN: Canada, Mass, Maine
WILD/FARMED: Wild
METHOD OF CATCH: Dredged
FORM/SIZE SPEC. Norther...
Scallops, Sea, Dry U/8 ct,
Nantucket Light
ORIGIN: Maine, Mass. Canada
WILD/FARMED: Wild
METHOD OF CATCH: Dredged
FORM/SIZ...
Scallops, Sea, Dry U/10 ct, Nantucket Light
ORIGIN: Maine, Mass, Canada
WILD/FARMED: Wild
METHOD OF CATCH: Dredged
FORM/SI...
Scallops, Sea, Dry, Nantucket Light
ORIGIN: Maine, Mass, Canada
WILD/FARMED: Wild
METHOD OF CATCH: Dredged
FORM/SIZE SPEC....
Scallops, Sea, Dry 10/20 ct,
Nantucket Light
ORIGIN: Maine, Mass, Canada
WILD/FARMED: Wild
METHOD OF CATCH: Dredging
FORM/...
Scallops, Sea, Sushi U/12 ct
ORIGIN: Viking Village
WILD/FARMED: Wild
METHOD OF CATCH: Dredging
FORM/SIZE SPEC. U/12 ct, 8...
Shad Roe
ORIGIN: Massachusettes
WILD/FARMED: Wild
METHOD OF CATCH: Trapped, line caught
FORM/SIZE SPEC. Pairs 5-7 oz
SEASO...
Shrimp, Laughing Bird
ORIGIN: Belize
WILD/FARMED: Farm
METHOD OF CATCH: Aquaculture
FORM/SIZE SPEC. 51-60 ct peeled, raw g...
Shrimp, Rock
ORIGIN: Florida, Mexico
WILD/FARMED: Wild
METHOD OF CATCH: Dip Netting
FORM/SIZE SPEC. 60/70 ct ct, 8 lb gall...
Skate wings
ORIGIN: Virginia, Delaware, Mass. Maine
WILD/FARMED: Wild
METHOD OF CATCH: Dragged, Gillnet
FORM/SIZE SPEC. Wi...
Snapper, Pink
ORIGIN: New Zealand
WILD/FARMED: Wild
METHOD OF CATCH: Long line, Seine
FORM/SIZE SPEC. 1-2 lb whole, fillet...
Snapper, Opaka
ORIGIN: Indonesia, Hawaii, Fiji
WILD/FARMED: Wild
METHOD OF CATCH: Longline
FORM/SIZE SPEC. Whole 5-6 lb, f...
Sole, Dover
ORIGIN: Oregon, Washington, Canada
WILD/FARMED: Farmed
METHOD OF CATCH: Trawl
FORM/SIZE SPEC. Fillet skin off ...
Sole, Petrale Fillet
ORIGIN: Oregon, Washington, Canada
WILD/FARMED: Wild
METHOD OF CATCH: Trawl
FORM/SIZE SPEC. Fillet sk...
Sole, Rex
ORIGIN: Oregon, Washington, Canada
WILD/FARMED: Farmed
METHOD OF CATCH: Trawling
FORM/SIZE SPEC. Fillet skin off...
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
Seafood  Product  Awareness  Aug2010
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Seafood Product Awareness Aug2010

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Seafood Product Awareness Aug2010

  1. 1. 18531 South Broadwick Street, Rancho Dominguez, CA 90220 1‐800‐969‐8862 www.santamonicaseafood.com SEAFOOD AWARENESS
  2. 2. SUSTAINABILITY COLOR CHART BLUE Santa Monica Approved GREEN Best Choices YELLOW Good Alternatives RED Avoid GREY Undetermined
  3. 3. Baccala ORIGIN: Canada WILD/FARMED: Wild METHOD OF CATCH: Dragged FORM/SIZE SPEC. 50 lb case 2-4 lb sides SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Baccala is Italian for dried cod, know in English as Clipfish. Most dishes require the fish to be soaked numerous times to remove excess salt. PRODUCT SOLD AS BAC100 2-4 lb Fillet, cs50 1-800-969-8862 www.santamonicaseafood.com
  4. 4. Barramundi ORIGIN: Farmed –Indonesia, Wild – Aust. WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. 1-1.5 lb filelts SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES Special order Wild SUSTAINABLE CHARACTERISTICS The word barramundice was first used by the aborigines of Queensland for river fish with large scales. The pinky-white flesh has a light to firm texture medium oil content and a mild , sweet flavor. When cooked flesh is white with large flakes. Wild Barramundi has often been compared to Chilean seabass due to the oil content and buttery taste of the fillets. Skin is good served crispy, holds up to most cooking methods, including sashimi. Alternatives could include other basses or perch. PRODUCT SOLD AS BAR123 Fillets skin on 1-800-969-8862 www.santamonicaseafood.com
  5. 5. Bass, Baquetta ORIGIN: Sea of Cortez Mexico WILD/FARMED: Wild METHOD OF CATCH: Long line FORM/SIZE SPEC. Gutted, Fillet / 8-25 lb SEASON: Year round, weather permitting INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SUSTAINABLE CHARACTERISTICS Baquetta bass is available year round and can run tight early October when boats are fishing for spiny lobsters. Early Spring can also run tight when boats are fishing for mahi. Baquetta has a mild, sweeter but distinct flavor. The raw meat is white and lean. Cooked the white meat has a very firm texture and heavy flake and remains moist. Baquetta is very versatile and forgiving if over cooked. Good alternatives are bluenose, white sea bass , NZ grouper or barramundi. PRODUCT SOLD AS BAS110 Whole 8 lb up BAS113 Fillet skin off 2.5-5 lb BAS113A Fillet Skin on 2.5-5 lb 1-800-969-8862 www.santamonicaseafood.com
  6. 6. Bass, Black ORIGIN: Atlantic Coast WILD/FARMED: Wild METHOD OF CATCH: Hook and line FORM/SIZE SPEC. Whole 1-2 lbs, fillet SEASON: Peak Season May-September INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SUSTAINABLE CHARACTERISTICS A highly prized fish found along the Atlantic coast of the United States. The black bass has an unusual life cycle; most individuals are hermaphroditic, reproducing both as female and a male at some time in their lives. Once in great abundance the fishery is now being controlled through a coast-wide management plan using a quota system. Fillets are iridescent white and cook up snow white. The meat is tender yet firm and mild flavored. One of the best small fish to grill, bake or broil. Often used in Asian cooking. Alternatives to black bass could be loup de mer , farm striped bass or pink snappers. PRODUCT SOLD AS BAS190 Whole 1-2 lbs BAS192 Fillet skin, 7-10 oz BAS193 Fillet skin off, 6-9 oz 1-800-969-8862 www.santamonicaseafood.com
  7. 7. Bass, Bluenose ORIGIN: New Zealand WILD/FARMED: Wild METHOD OF CATCH: Long Line FORM/SIZE SPEC. Head off, gutted, bx5 3-5 fillets bx 5- 8 fillets SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SUSTAINABLE CHARACTERISTICS Available year round. Bluenose has a succulent, moist flavor, similar to grouper. Its flavor is more pronounced than other sea bass and can have a hint of sweetness. The meat is lean. Fillets are shiny white in the raw state and turns opaque when cooked. Compare to barramundi, local bass, baquetta. PRODUCT SOLD AS BLU110 Head off , gutted 3 lb up BLU112 Fillet skin off 1.5-2 lb BLU118 Fillet skin on 1.5-2 lb BLU114 Fillet skin off PBO1-800-969-8862 www.santamonicaseafood.com
  8. 8. Bass, Chilean ORIGIN: Chile WILD/FARMED: Wild METHOD OF CATCH: FORM/SIZE SPEC. H&G 30-40 lb up, bx5 1 fillets bx 1/2 fillets SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Patagonian Toothfish or more commonly known as Chilean Sea Bass a large, vaguely cod-shaped fish found in cold, deep waters of the Southern Hemisphere. The reasons for its popularity are clear, the fish is rich, moist due to its high fat content, with a buttery flavor that just melts in your mouth. The fillets are shiny and white and cook up white and flaky with a firm texture. The high fat content makes it very hard to over cook. Alternatives would be Black Cod or Escolar . PRODUCT SOLD AS BAS122 H&G 30-40 lbs BAS123 Fillet skin off BAS123P Fillet skin off PBO BAS123S Fillet skin on 1-800-969-8862 www.santamonicaseafood.com
  9. 9. Bass, Local ORIGIN: Mexico, South America, California WILD/FARMED: Wild METHOD OF CATCH: Long Line FORM/SIZE SPEC. Whole 8 lb up, bx5 1-2 fillets bx 2-4 fillets SEASON: Year round / CA May-Sept INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS White Sea Bass is mild and slightly sweet. It has a firm texture, flaky and moist. Season is year round but more affordable in the summer months when caught off the coast of CA. Other times of the year product comes from Mexico or South America. Summer season brings more economical pricing. A good suggestion for summer menus and specials. Alternatives would be bluenose, barramundi or baquetta. PRODUCT SOLD AS BAS165 Whole 8 lb up BAS167 Fillet skin off BAS167S Fillet skin on 1-800-969-8862 www.santamonicaseafood.com
  10. 10. Bass, Striped, Farm Raised ORIGIN: S. Carolina, Colorado, Texas WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. Whole, fillet, pocket cut, butterfly SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Farm striped bass is a cross of the anadromous wild striper and the white bass. Wild striped bass stocks nearly collapsed resulting in the birth of this species. The farm (hybrid) striped bass offers a greater yield than its wild parents. It is a mild fish with a delicate, slightly sweet flavor . Raw meat is translucent white with a pinkish cast, it turns opaque white when cooked. Moderately firm but flaky and the oil content keeps it moist during cooking. The unique broken-line pattern of dark stripes along either side distinguishes the farm from wild striped bass. Alternative suggestions: pink snappers, loup de mer or wild striped bass. PRODUCT SOLD AS BAS174, BAS102, BAS107 Whole 1.5-2, 2-2.5, 2.5-3 lb BAS176P, BAS102P, BAS108P Skin On 4.8-6.4, 7-7.4,9.4-11.2, oz BAS178P, BAS104P, BAS109P Skin Off 4.2-5.8, 5.9-7.4, 7.4-8.8 oz BAS174B, BAS174F, BAS174C Butterfly, SMS cut, pocket cut1-800-969-8862 www.santamonicaseafood.com
  11. 11. Bass, Striped, Wild ORIGIN: Virginia WILD/FARMED: Wild METHOD OF CATCH: Long Line FORM/SIZE SPEC. Whole, fillet skin on, skin off SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Wild striped bass is a managed fishery . Coastal states from Massachusetts to North Carolina -- with the exception of Connecticut, New Jersey and Pennsylvania, which prohibit commercial fishing for stripers -- are allocated quotas for the number of bass that can be harvested. Wild strippers are larger than their farmed counterparts you can taste its story in its succulent flesh: it takes on the sweetness of the fresh river waters, salinity from the ocean and meatiness from muscling its way down the Eastern coastline. The fillets are firm but velvety and flakes in large slabs. Alternatives could be baquetta bass, farm striped bass, or grouper. PRODUCT SOLD AS BAS184 Whole 8 lb up BAS186 Fillet skin on BAS185 Fillet skin off1-800-969-8862 www.santamonicaseafood.com
  12. 12. Bass, Suzuki (Mulloway) ORIGIN: Australia WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. H&G, fillet skin on, skin off SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Suzuki has a rich, sweet clean flavor with a firm, flaky texture. It is highly prized by Japanese Sashimi chefs. Fat content is 17-20 % during the summer and 15-18% during the winter. Feed is comprised of all natural, biodynamic ingredients, is GMO free and has no land animal products. Alternatives could be hirmasa, hamachi, kanpachi, or other bass types. PRODUCT SOLD AS SUZ101 H&G 4-6 lb SUZ103 Fillet skin on SUZ104 Fillet skin off 1-800-969-8862 www.santamonicaseafood.com
  13. 13. Catfish Fillet ORIGIN: Mississippi WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. Fillet skin off 7/9 oz 10 lb bag SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS The channel cat fish is possibly the fastest growing catfish species in the world. Because it is a grain-fed, farmed fish, catfish has a consistently sweet, mild flavor. The moist, dense meat is firm and has less flake than the typical whitefish. Fresh catfish meat is white to off-white, sometimes pinkish with noticeable translucency and iridescence. Cooked meat is opaque and white. Don’t expect catfish to have the oceany scent of marine fish; uncooked catfish smells almost like raw chicken. With a fairly mild flavor and unusual texture, catfish is as versatile as chicken. Alternatives to catfish could be bass, rockfish or tilapia. PRODUCT SOLD AS CAT105 Fillet skin off 7/9 oz 1-800-969-8862 www.santamonicaseafood.com
  14. 14. Caviar ORIGIN: WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. 1 oz jars SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS PRODUCT SOLD AS CAV155 1 oz CAV154 1 oz CAV101 1 oz 1-800-969-8862 www.santamonicaseafood.com
  15. 15. Caviar, White Sturgeon ORIGIN: U.S.A. WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. Petrovich 1 oz, SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS A farm raised white sturgeon (Asispenser Transmontanous). This sturgeon is endemic to the West coast of Northern California. Roe is very similar to the Russian Osetra, color varies from light gold to dark grey. It has a nutty flavor. PRODUCT SOLD AS CAV101 1oz 1-800-969-8862 www.santamonicaseafood.com
  16. 16. Caviar, Osetra ORIGIN: Siberian WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. Petrovich 1 oz, SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS This famous sturgeon (Acipenser Gueldenstedti) is from the Caspian Sea, now farmed in several countries. The roe is large and has an exquisite taste of the most desired imported caviar roe. PRODUCT SOLD AS CAV173 1oz 1-800-969-8862 www.santamonicaseafood.com
  17. 17. Caviar, Osetra ORIGIN: Russia WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. Petrovich 1 oz, SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS The general Russian name for Sturgeon, and in particular for the mid- size variety native to the Caspian region. Osetra caviar is medium in size, golden to nearly black in color and full of flavor. Generally speaking, it offers the highest quality for the price. PRODUCT SOLD AS CAV154 1oz 1-800-969-8862 www.santamonicaseafood.com
  18. 18. Caviar, Ossetra, Black River ORIGIN: Uruguay WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. Large grain Malossol, 100 grams SEASON: Year round INVENTORY/SPECIAL ORDER Special Order FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES 2-3 day lead time SUSTAINABLE CHARACTERISTICS The first and only sturgeon farm in the southern hemisphere. Black river ossetra Malossol caviar is among the finest caviar in the world. It is produced from farm raised Siberian sturgeon, originally imported from Russia in 1995. The fish are fed an all-natural, organic feed. The malossol, or “little salt” method is used to enhance the suberb flavor. The caviar is large grain and has a fresh, clean, nutty taste and creamy texture. The color ranges from light brown to jet black. PRODUCT SOLD AS CAV182 100 grams 1-800-969-8862 www.santamonicaseafood.com
  19. 19. Caviar, Paddlefish ORIGIN: Mississippi River WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. Siberian 1 oz SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS American caviar or Paddlefish are cousins to sturgeons and yield a roe ranging in color from pale through dark steel-grey and golden brown. It is similar to Russian Sevruga in egg size and taste. It starts off with a mild flavor ending with a smooth, silky, rich finish. Paddlefish caviar is fished with the greatest of care in the cold northern waters of the Missouri and Yellowstone rivers. Because of the quick period in which this American sturgeon matures, it is a great alternative for environmentally concerned consumers to enjoy a truly great caviar. PRODUCT SOLD AS CAV155 1oz CAV156 4 oz 1-800-969-8862 www.santamonicaseafood.com
  20. 20. Charr ORIGIN: Iceland WILD/FARMED: Farm METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. Whole 2-6 lb, fillets skin on, skin off SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS A member of the trout and salmon family, physically resembles the salmon. Char is also anadromous like salmon, but instead of dying they can live for 25 years. The Inuit of Canada have enjoyed char for hundreds of years; they freeze the fish and eat like popsicles. Char has a distinctive flavor, somewhere between salmon and trout, milder than salmon and lighter in color. Fillets range from deep red to pale pink. A high fat content keeps it moist. The skin becomes thick and leathery after cooking, so it’s best to remove it before serving. The high oil content makes it a good fish for smoking. Offer salmon or trout as alternatives if char is not available. PRODUCT SOLD AS CHA115 Whole 3-5 lbs CHA116 Fillet, skin off PBO CHA117 Fillet, skin on PBO1-800-969-8862 www.santamonicaseafood.com
  21. 21. Clams ORIGIN: Florida, New Zealand, NY, WA, CA, Mexico WILD/FARMED: Farm METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. 5 lb bag SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS PRODUCT SOLD AS CLA110 6/7 ct Little Neck CLA165 12 ct Little Neck CLA131 18 ct NZ Cockle CLA140 18-24 ct Manila CLA157 20-25 ct Pasta Neck 1-800-969-8862 www.santamonicaseafood.com
  22. 22. Clams, Cockles ORIGIN: New Zealand WILD/FARMED: Farm METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. 18 ct per lb/5 lb bag SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS New Zealand cockles are member of the Veneridae family. Native to New Zealand, small ones come from the North Islands and the larger ones from the South Islands (commonly refered to as Westhaven) They are harvested by hand. While it is not done in New Zealand, they benefit from an opportunity to purge themselves of sand before being eaten. Set them in clear water for this purpose. They have plump, round shells with fine ridges that run in two directions. The shells are usually purple on the inside. The meat has a delicate cream flesh with a low oil content. The meat is small in proportion to the shell weight. Cockle are at their best quality between March and November. Cockles make a good summer replacement for our manila clams, which tend to get very weak in the warmer months. PRODUCT SOLD AS CLA131 Lb/5 lb bag 1-800-969-8862 www.santamonicaseafood.com
  23. 23. Clams, Littleneck ORIGIN: Florida,NY WILD/FARMED: Farm METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. 6-7 ct per lb/5 lb bag SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Hard-shell clams, native to North America. Often used for steamed clams or clams on the half shell. Hard-shell clams are at their peak quality September – June. The meat is creamy in color and has a sweet flavor. Clams are sold live and prefer colder temperatures. Clam shelf life is more temper mental in summer months due to warmer temperatures. Suggest frozen clams or cockles. PRODUCT SOLD AS CLA110 Lb/5 lb bag 1-800-969-8862 www.santamonicaseafood.com
  24. 24. Clams, Littleneck ORIGIN: Florida, NY WILD/FARMED: Farm METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. 12 ct per lb/5 lb bag SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Hard-shell clams, native to North America. Often used for steamed clams or clams on the half shell. Hard-shell clams are at their peak quality September – June. The meat is creamy in color and has a sweet flavor. 12 ct Littleneck clams have a slightly better meat to shell ratio than their larger counterparts. Clams are sold live. Suggest frozen clams or cockles when littleneck clams become weak in the summer months. PRODUCT SOLD AS CLA165 Lb/5 lb bag 1-800-969-8862 www.santamonicaseafood.com
  25. 25. Clams, Manila ORIGIN: WA, Canada, CA, Mexico WILD/FARMED: Farm METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. 18-24 ct per lb/5 lb bag SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Introduced to the US from Japan in the early 1099’s. Most manila clams are farmed on cultured beds in WA state and BC. Appeared first on the west coast by accident traveling over unnoticed in a box of oyster seed. Also known as the Japanese Littleneck. The manila clam is very sweet and tender meat, orange in color. The shell is elliptical with varied coloration. Used often for pasta dishes, softer shells allow for easier opening of clams giving higher yield and better plate coverage. Clams are sold live , prime season is September - June. Suggest frozen clams or cockles when Manila clams become weak in the summer months. PRODUCT SOLD AS CLA140 Lb/5 lb bag 1-800-969-8862 www.santamonicaseafood.com
  26. 26. Clams, Pasta Littleneck ORIGIN: Florida WILD/FARMED: Farm METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. 20-25 ct per lb/5 lb bag SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Pasta Neck clams are a good alternative to manila clams. A better valued clam offering a better meat to shell ratio and more clams per pound. Often used in pasta dishes and cioppinos. Suggest frozen clams or cockles during the summer months when clams are weaker due to higher temperatures. PRODUCT SOLD AS CLA157 Lb/5 lb bag 1-800-969-8862 www.santamonicaseafood.com
  27. 27. Cod, Black, Sablefish, Butterfish ORIGIN: Alaska WILD/FARMED: Wild METHOD OF CATCH: Long line, trawl FORM/SIZE SPEC. Head off, gutted, fillet / 3-4 lb SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh/Frozen – sold as refreshed SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Sablefish, known because of its black almost furry skin is commonly called black cod. It also is known as butterfish for its melt-in-your-mouth oil-rich meat. The high oil content makes it an excellent choice for smoking. The larger fish are highly prized in the Asian market often sold frozen h&G and considered higher quality than small fish due to higher fat contents. The flavor is rich though fairly mild. Texture is soft and velvety. The flesh has large flakes and is an excellent source of omega- 3 fatty acids. Fillets can be pin boned using a V cut, yield is considerably lower as PBO Comparable fish would be escolar (firmer meat) or Chilean Seabass. PRODUCT SOLD AS COD150 Head off, gutted 3-4 lbs COD153 Fillet skin off COD154 Fillet skin on COD153P Fillet skin off PBO COD154P Fillet skin on PBO 1-800-969-8862 www.santamonicaseafood.com
  28. 28. Cod, Salted ORIGIN: Canada WILD/FARMED: Wild METHOD OF CATCH: Dragged FORM/SIZE SPEC. Case 12/1 lb boxes SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Salt cod has been produced for over 500 years. It is cod preserved by salting, drying or both. It forms a traditional ingredient of the cuisine of many countries around the Atlantic. Traditionally it was dried outdoors by the wind and sun, but today it is usually dried indoors with the aid of electric heaters. The drying of food is the world’s oldest know preservation method and dried fish has a storage life of several years. Drying preserves many nutrients and is said to make the codfish tastier. PRODUCT SOLD AS COD170 1 lb boxes 1-800-969-8862 www.santamonicaseafood.com
  29. 29. Crab Meat, Dungeness ORIGIN: Oregon WILD/FARMED: Wild METHOD OF CATCH: Pots FORM/SIZE SPEC. 60 % body 40% leg, 5 lb can SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Dungeness crab meat is a 60% blend of body meat and a 40% blend of leg meat. The flavor of Dungeness crab meat is rich, sweet, flavorful and semi-nutty. Some compared the crab’s meat to that of a Maine lobster, but more tender. Leg meat is slightly firmer than body meat. The cooked meat is opaque white. Excellent for crab cakes, salads , cocktails and stuffing. Alternatives to Dungeness could be king crab meat, snow crab meat, or blue crab meat or lobster. PRODUCT SOLD AS CRA117 5 lb can 30 lb case 1-800-969-8862 www.santamonicaseafood.com
  30. 30. Crab Meat, Dungeness ORIGIN: Oregon WILD/FARMED: Wild METHOD OF CATCH: Pots FORM/SIZE SPEC. 60 % body 40% leg, 1 lb can SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Dungeness crab meat is a 60% blend of body meat and a 40% blend of leg meat. The flavor of Dungeness crab meat is rich, sweet, flavorful and semi-nutty. Some compared the crab’s meat to that of a Maine lobster, but more tender. Leg meat is slightly firmer than body meat. The cooked meat is opaque white. Excellent for crab cakes, salads , cocktails and stuffing. Alternatives to Dungeness could be king crab meat, snow crab meat, or blue crab meat or lobster. PRODUCT SOLD AS CRA110 1 lb can 1-800-969-8862 www.santamonicaseafood.com
  31. 31. Crab Meat, Pasteurized, Nantucket Light ORIGIN: Indonesia WILD/FARMED: Wild METHOD OF CATCH: Pots, netted FORM/SIZE SPEC. Jumbo, 1 lb can 12 lb case SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Hand Picked, the crab is steamed cooked, graded and then sealed for pasteurization. Flavor of the crab meat is sweet with a hint of salinity. Crab meat should be creamy white. Use other brand of pasteurized crab meat as a substitute or suggest a frozen crab meat such as snow or rock as an alternative. PRODUCT SOLD AS CRA169 1 lb can 12 lb case 1-800-969-8862 www.santamonicaseafood.com
  32. 32. Crab Meat, Pasteurized, Pacific Cove ORIGIN: Thailand WILD/FARMED: Wild METHOD OF CATCH: Pots, netted FORM/SIZE SPEC. Claw, 1 lb can 12 lb case SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Pasteurized “Blue Swimming Crab”. Delicious darker meat from the claws and legs layered with large whole pieces of leg meat on the top and the bottom. Flavor of the crab meat is sweet with a hint of salinity. Use other brand of claw meat as a substitution or special crab meat. PRODUCT SOLD AS CRA104 1 lb can 12 lb case 1-800-969-8862 www.santamonicaseafood.com
  33. 33. Crab Meat, Pasteurized, Pacific Cove ORIGIN: Thailand WILD/FARMED: Wild METHOD OF CATCH: Pots, netted FORM/SIZE SPEC. Special, 1 lb can 12 lb case SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Pasteurized “Blue Swimming Crab”. Large and small pieces of firm white body meat. Flavor of the crab meat is sweet with a hint of salinity. Crab meat should be creamy white. Use other brand of special as a substitute or suggest a frozen crab meat such as snow or rock as an alternative. PRODUCT SOLD AS CRA150 1 lb can 12 lb case 1-800-969-8862 www.santamonicaseafood.com
  34. 34. Crab Meat, Pasteurized, Pacific Cove ORIGIN: Thailand WILD/FARMED: Wild METHOD OF CATCH: Pots, netted FORM/SIZE SPEC. Backfin, 1 lb can 12 lb case SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Pasteurized “Blue Swimming Crab”. 80% special meat and 20% premium lump. Flavor of the crab meat is sweet with a hint of salinity. Crab meat should be creamy white. Use other brand of backfin as a substitute or suggest a frozen crab meat as alternative such as snow or rock or dungeness. PRODUCT SOLD AS CRA133 1 lb can 12 lb case 1-800-969-8862 www.santamonicaseafood.com
  35. 35. Crab Meat, Pasteurized, Pacific Cove ORIGIN: Thailand WILD/FARMED: Wild METHOD OF CATCH: Pots, netted FORM/SIZE SPEC. Premium, 1 lb can 12 lb case SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Pasteurized “Blue Swimming Crab”. A combination of broken jumbo lump and large pieces of meat from the rib section of the crab. Flavor of the crab meat is sweet with a hint of salinity. Crab meat should be creamy white. Use other brand of lump as a substitute or suggest a frozen crab meat as alternative such as snow or rock. PRODUCT SOLD AS CRA103 1 lb can 12 lb case 1-800-969-8862 www.santamonicaseafood.com
  36. 36. Crab Meat, Pasteurized, Pacific Cove ORIGIN: Thailand WILD/FARMED: Wild METHOD OF CATCH: Pots, netted FORM/SIZE SPEC. Jumbo, 1 lb can 12 lb case SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Pasteurized “Blue Swimming Crab”. 70/80 pieces per pound of large individual white crab meat from the back swimming muscle. Flavor of the crab meat is sweet with a hint of salinity. Crab meat should be creamy white. Use other brand of Jumbo as a substitute or suggest a frozen crab meat as alternative such as king merus or Dungeness. PRODUCT SOLD AS CRA105 1 lb can 12 lb case 1-800-969-8862 www.santamonicaseafood.com
  37. 37. Crab Meat, Pasteurized, Pacific Cove ORIGIN: Thailand WILD/FARMED: Wild METHOD OF CATCH: Pots, netted FORM/SIZE SPEC. Petite Jumbo, 1 lb can 12 lb case SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Pasteurized “Blue Swimming Crab”. 100/150 pieces per pound of smaller individual white crab meat from the back swimming muscle. Flavor of the crab meat is sweet with a hint of salinity. Crab meat should be creamy white. Use other brand of Jumbo as a substitute or suggest a frozen crab meat as alternative such as king merus or Dungeness. PRODUCT SOLD AS CRA106 1 lb can 12 lb case 1-800-969-8862 www.santamonicaseafood.com
  38. 38. Crab Meat, Pasteurized, Pacific Cove Cooked on Board ORIGIN: China WILD/FARMED: Wild METHOD OF CATCH: Pots, netted FORM/SIZE SPEC. Premium Lump, 1 lb can 12 lb case SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Pacific cove has taken the quality and value of red swimming crabmeat one step further to perfection. A new “Signature Series” takes the crab right from the water and into the steamers as they are being caught on the fishing vessels. This process not only locks in freshness, but also a delicious sweet taste and firm texture which ensures the value of the Red Swimming Crab. Premium lump is 1.5 grams of broken jumbo lump and large pieces of white meat from the rib section of the crab. Suggest other brand of pasteurized or type of crab meat such as snow, rock, dungeness. PRODUCT SOLD AS CRA143 1 lb can 12 lb case 1-800-969-8862 www.santamonicaseafood.com
  39. 39. Crab Meat, Pasteurized, Pacific Cove Cooked on Board ORIGIN: China WILD/FARMED: Wild METHOD OF CATCH: Pots, netted FORM/SIZE SPEC. Super Jumbo, 1 lb can 12 lb case SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Pacific cove has taken the quality and value of red swimming crabmeat one step further to perfection. A new “Signature Series” takes the crab right from the water and into the steamers as they are being caught on the fishing vessels. This process not only locks in freshness, but also a delicious sweet taste and firm texture which ensures the value of the Red Swimming Crab. Super Jumbo is 3.5-5 grams of very large, whole pieces of white meat from the swimmer fin section of the crab. Suggest other brand of pasteurized or type of crab meat such as Dungeness or king merus. PRODUCT SOLD AS CRA145 1 lb can 12 lb case 1-800-969-8862 www.santamonicaseafood.com
  40. 40. Crab Meat, Pasteurized, Pacific Cove Cooked on Board ORIGIN: China WILD/FARMED: Wild METHOD OF CATCH: Pots, netted FORM/SIZE SPEC. Colossal, 1 lb can 12 lb case SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Pacific cove has taken the quality and value of red swimming crabmeat one step further to perfection. A new “Signature Series” takes the crab right from the water and into the steamers as they are being caught on the fishing vessels. This process not only locks in freshness, but also a delicious sweet taste and firm texture which ensures the value of the Red Swimming Crab. Colossal is 5 grams of super large individual white meat from the back swimming muscles in extra large crab. Suggest other brand of pasteurized or type of crab meat such as Dungeness or King. PRODUCT SOLD AS CRA146 1 lb can 12 lb case 1-800-969-8862 www.santamonicaseafood.com
  41. 41. Crab Meat, Pasteurized, Phillips ORIGIN: Phillipines WILD/FARMED: Wild METHOD OF CATCH: Pots, netted FORM/SIZE SPEC. Colossal, 1 lb can 12 lb case SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Colossal Lump is prized for their impressive size, bright white color and exquisite sweet taste. Colossal lump consist of the two large muscles connected to the swimming fins of the crab; colossal simply comes from larger crabs than jumbo lump. Colossal lump should never be broken up for a recipe; they are best used in upscale cocktail presentations or in sautés, where the size of the lumps can really shine. Suggest other brand of pasteurized or type of crab meat such as Dungeness or King. PRODUCT SOLD AS CRA112 1 lb can 12 lb case 1-800-969-8862 www.santamonicaseafood.com
  42. 42. Crab Meat, Pasteurized, Phillips ORIGIN: Phillipines WILD/FARMED: Wild METHOD OF CATCH: Pots, netted FORM/SIZE SPEC. Backfin, 1 lb can 12 lb case SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Backfin is a blend of broken pieces of jumbo lump and special grade crab meat. It is perfect for use in crab cakes, dips, salads, and casseroles. Backfin makes a beautiful presentation when stuffing fish, chicken, vegetables, or seafood. Meat should be white and have a sweet flavor. Suggest other brand of pasteurized crab meat or snow or rock crab meat. PRODUCT SOLD AS CRA109 1 lb can 12 lb case 1-800-969-8862 www.santamonicaseafood.com
  43. 43. Crab Meat, Pasteurized, Phillips ORIGIN: Phillipines WILD/FARMED: Wild METHOD OF CATCH: Pots, netted FORM/SIZE SPEC. Jumbo, 1 lb can 12 lb case SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Colossal and Jumbo Lump are prized for their impressive size, bright white color and exquisite taste. Colossal and jumbo lump consist of the two large muscles connected to the swimming fins of the crab; colossal simply comes from larger crabs than jumbo lump. Colossal and jumbo lump should never be broken up for a recipe; they are best used in upscale cocktail presentations or in sautés, where the size of the lumps can really shine. Suggest other brand of pasteurized or type of crab meat such as Dungeness or King. PRODUCT SOLD AS CRA122 1 lb can 12 lb case 1-800-969-8862 www.santamonicaseafood.com
  44. 44. Escolar ORIGIN: Fiji, Hawaii WILD/FARMED: Wild METHOD OF CATCH: Gill net FORM/SIZE SPEC. Head off gutted/ 8 lb up SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh/frozen SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS A by-catch fishery of tuna. More plentiful during the late phases of the moon. If tuna is tight most likely so will escolar. Avoided by some with gastro intestinal issues, should not be an issue when eaten in moderation. Highly prized in the Asian markets and often mistakenly called white tuna. The meat is oil-rich and flavor intensive. Raw flesh is a bright white to light cream color and cooks up snow white. Suitable substitutions could be frozen escolar, black cod or Chilean seabass. PRODUCT SOLD AS ESC101 Head off, gutted 8 lb up ESC103 Fillet skin off 1-800-969-8862 www.santamonicaseafood.com
  45. 45. Halibut, Eastern ORIGIN: New York, Mass. Maine, Delaware, Virginia WILD/FARMED: Wild METHOD OF CATCH: Long Line FORM/SIZE SPEC. Whole 4 lb up, fillet SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS The Atlantic halibut is a right-eyed flounder caught on the east coast. It’s fillets are firm and taste is mild. Fillets are lean and can stand most cooking methods with the exception of slow, dry heat which will cause the fish to dry out. Raw fillets should be shiny white and cook up opaque. Alternatives to suggest would be local halibut, Northern halibut. PRODUCT SOLD AS HAL110 Whole head on HAL113 Fillet skin off 1-800-969-8862 www.santamonicaseafood.com
  46. 46. Halibut, Local ORIGIN: California, Mexico WILD/FARMED: Wild METHOD OF CATCH: Long Line FORM/SIZE SPEC. Whole, 5 lb up, bx5 2-3 fillets bx 4-6 fillets SEASON: Year round, winter primary season INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS The California halibut or California flounder is a large tooth flounder native to the waters of the Pacific coast. This is an unusual fish in that one eye has to migrate around from one side to the other as it grows from an upright fry or baby fish into an adult fish that lies on its side. It’s fillets are firm and taste is mild. Fillets are lean and can stand most cooking methods with the exception of slow, dry heat which will cause the fish to dry out. Used as a fresh alternative to Alaskan halibut in the off season. Alternatives could be thawed Alaskan halibut , Eastern halibut or petrale sole. PRODUCT SOLD AS HAL120 Halibut, whole head on HAL123 Fillet skin off HAL124 Fillet skin on1-800-969-8862 www.santamonicaseafood.com
  47. 47. Halibut, Northern ORIGIN: Alaska, CA, WA WILD/FARMED: Wild METHOD OF CATCH: Long Line FORM/SIZE SPEC. Head off, gutted 40, 20/40 10/20 lb SEASON: November 15 – March 15th INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh (in Season) Refreshed SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Halibut is the largest of all flatfish and probably the most popular with consumers. Fishermen refer to these fish as “whales” or “barn doors” Market size is usually from 10 – 60 lbs. Fresh season is March 15th- November 15th, in the off season Halibut is sold as thawed out or frozen as fletch. The flesh is very mild, sweet tasting, lean fish with fine grained, dense meat that dries out if overcooked. Uncooked the white flesh should be translucent, when cooked the snow white meat is flaky and tender though still firm. Chalky is a condition that exists with halibut, fish are opaque in color, rather than translucent. Chalky flesh loses water more easily than normal (high "drip loss") Cooked flesh is dry and fibrous. Not harmful to consume less expensive option for fish and chips. Substitutions, local halibut, Eastern halibut, halibut fletch, cod, bass. PRODUCT SOLD AS HAL132 Head off, gutted 40-10 lb HAL148 Fillet skin off 11-18 lb HAL164 Fillet skin on 10-12 lb HAL138, 141,149, 150, 168 Defrosted H&G, fillet c/c skin on/off 1-800-969-8862 www.santamonicaseafood.com
  48. 48. Hamachi ORIGIN: Japan WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. H&G, fillet skin on, skin off SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Japanese hamachi, known for it’s creamy, mild, buttery flavor. The loins are firm and have a high fat content . Most commonly used for sushi. Fish can also be grilled, best served seared. Alternatives could be, hiramasa, king fish, ahi or frozen hamachi loins. PRODUCT SOLD AS HAM101 H&G 10-12 lb HAM102 Fillet skin on 3-5 lbs 1-800-969-8862 www.santamonicaseafood.com
  49. 49. Hamachi, pre-fillet ORIGIN: Japan WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. Fillet skin on SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Pre-filleted and vacuum packed, Japanese hamachi, known for it’s creamy, mild, buttery flavor. The loins are firm and have a high fat content . Most commonly used for sushi. Fish can also be grilled, best served seared. Alternatives could be, hiramasa, king fish, ahi or frozen hamachi loins. PRODUCT SOLD AS HAM103 Fillet skin on 3-5 lb 1-800-969-8862 www.santamonicaseafood.com
  50. 50. Herring, Sour Cream ORIGIN: Canada WILD/FARMED: Wild METHOD OF CATCH: Purse Seine FORM/SIZE SPEC. Cs 2/10 lb tub SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES 3-4 days advance notice SUSTAINABLE CHARACTERISTICS Bite size, skin off Canadian herring pieces temporarily placed in a wine vinegar cure and added to a sour cream base along with other preservatives noted on the container. It has a sweet taste (in comparison with the wine snack herring, which has the tart taste of vinegar and wine). There is also a 50 lb. tub or 6/12 oz jars available for special order. PRODUCT SOLD AS HER150 10 lb tub *HER152 6/12 oz jars 1-800-969-8862 www.santamonicaseafood.com
  51. 51. Herring, Wine Cut ORIGIN: Canada WILD/FARMED: Wild METHOD OF CATCH: Purse Seine FORM/SIZE SPEC. Cs 2/10 lb tub 5 gallon can SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Bite size, skin off Canadian herring pieces cured in wine vinegar brine with onions. The Throw Pack is loosely packed into 5 lb. containers to allow more space for brine and onions along with other preservatives noted on the container. Tart taste of vinegar and wine. PRODUCT SOLD AS HER131 10 lb tub HER177 5 gal can = 40 lbs 1-800-969-8862 www.santamonicaseafood.com
  52. 52. Hiramasa ORIGIN: Australia WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. H&G, fillet skin on, skin off SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS A prized sashimi fish, very similar to hamachi being farm raised in Australia. Hiramasa has a creamy smooth texture with a buttery, silky fresh taste. The fat content is 18-25%. This fish is very versatile, serve as sashimi or bake for a moist firm fillet. Use in recipes calling for swordfish, hamachi, kampachi. PRODUCT SOLD AS HIR101 H&G 5-6 lb HIR103 Fillet skin on HIR104 Fillet skin off 1-800-969-8862 www.santamonicaseafood.com
  53. 53. John Dory ORIGIN: New Zealand WILD/FARMED: Wild METHOD OF CATCH: Trawl FORM/SIZE SPEC. Whole 2-4 lbs, fillet 4.5-14.5 oz SEASON: Year round, Main season Oct-Mar INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Legend says that the dark spot on the fish's flank is St. Peter's thumbprint. The prize species has a mild sweet flavor. The texture is medium with a low oil content. The flesh is translucent and cooks up white. Suggested methods of cooking are sautee and poaching. Substitute with turbot, fluke or sole, Season is year round but shortages can occur during the holidays. PRODUCT SOLD AS JOH110 Whole 1-2 lb JOH113 Fillet skin on JOH114 Fillet skin off 1-800-969-8862 www.santamonicaseafood.com
  54. 54. Lingcod ORIGIN: Alaska, BC, Oregon, WA, CA WILD/FARMED: Wild METHOD OF CATCH: Long line, trawl FORM/SIZE SPEC. Head off, gutted, fillet / 1-3 lb SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh/Frozen – sold as refreshed SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Contrary to its name, the Lingcod is not a cod, but rather a member of the greenling family, native only to North Pacific waters off the coast of North America. The lingcod is nicknamed “buckethead” because of its enormous head that looks too big for its body. The meat is lean, a good source of low fat protein. The flavor is sweet and mild . Raw fillets can have a blue or green tint but turn white when cooked. Tender, firm and flakey. Can be baked, deep fried, sauteed, steamed or poached. Cuts of lingcod are fairly dense and take a little longer to cook than most fish. Alternatives to ling cod could be East Coast market cod, Alaskan true cod, pollock or halibut. PRODUCT SOLD AS COD111 Head off, gutted 7/up lb COD113 Fillet skin off COD120 Fillet skin on COD119 Fillet skin off PBO 1-800-969-8862 www.santamonicaseafood.com
  55. 55. Loup de Mer ORIGIN: Greece WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. Whole, 14/22, 22/28 oz, 28/36 oz Fillets, skin on, skin off SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS The Loup de Mer, or "Wolf of the Sea" (not to be confused with North Atlantic Wolf fish), is a highly prized member of the sea bass family. Also known as Branzino in Italian. It is a fish with a most exquisite sweet flavor. The flesh is pure white with a flaky firm texture. This European Sea Bass is native to the Mediterranean up to the North Sea. Similar in looks to the striped bass, Loup de Mer lacks the black lateral stripes and has a darker blue-gray back. These prized fish are aqua cultured on the Southern Coast of Greece. Alternative could be farm striped bass, black bass or N.Z. snapper. PRODUCT SOLD AS LOU105, whole 14/22 oz LOU1016C, pocket cut LOU108, fillet skin on LOU117, G,G & S LOU109, fillet skin off LOU112, whole 28/36 oz LOU105F, SMS cut LOU112F, pocket cut LOU107, G,G &S LOU106, Whole 22/28 oz LOU113, fillet skin on LOU116 ,fillet skin off 1-800-969-8862 www.santamonicaseafood.com
  56. 56. Lox ORIGIN: Canada WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. Cs 2/ 3 lb trays SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Atlantic salmon that is cured in salt brine and cold smoked. Also called Nova smoked salmon. It is packed in corn or walnut oil along with other preservatives not ed on package. It is bacon sliced or a hand sliced similar to the ones used in delis. The meat is sliced across the width of the fillet at an angle perpendicular to the skin. The shape and size resembles bacon. The slices are rectangular in shape and measure 2" by 5" in length. The term lox derives from Lachs in German and laks in Yiddish meaning salmon. PRODUCT SOLD AS LOX110 3 lb trays 1-800-969-8862 www.santamonicaseafood.com
  57. 57. Mahi Mahi ORIGIN: Mexico, Fiji, Costa Rica, Ecuador, Guatemala WILD/FARMED: Wild METHOD OF CATCH: Hook and Line FORM/SIZE SPEC. Head off, gutted, fillet SEASON: Year round, Oct-Apr more plentiful INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Mahi mahi is the Hawaiian name for dolphin fish., although not related to the mammal. They are one of the most beautiful fish in the ocean because of its rich, iridescent colors. Mahi has a sweet, mildly pronounced flavor similar to swordfish. The lean meat is fairly firm in texture, though not steak-like and has large moist flakes. The flesh is pinkish to grayish-white, though dark along the lateral line. Customers might ask for blood line out to eliminate the stronger flavor on the fillet. Cooked meat becomes off white. Substitutions could be frozen mahi fillets or portions, grouper, wahoo or snapper. PRODUCT SOLD AS MAH100 Head off gutted 10 lb up MAH103 Fillet skin on 3.5-6.5 lb MAH104 Fillet skin off 3-6 lb MAH103P, MAH104P Skin on / skin off, PBO 2-4 lb 1-800-969-8862 www.santamonicaseafood.com
  58. 58. Marinated Anchovies ORIGIN: Turkey WILD/FARMED: Wild METHOD OF CATCH: Purse Seine FORM/SIZE SPEC. 6 ea case /2.2 lb tub SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS A tangy salty anchovie. Commonly used for pizza, salads and other Mediterranean dishes. PRODUCT SOLD AS WAJ002 2.2 lb tub 1-800-969-8862 www.santamonicaseafood.com
  59. 59. Monkfish ORIGIN: Virginia, Delaware, Mass, Maine WILD/FARMED: Wild METHOD OF CATCH: Trawlers and gill net FORM/SIZE SPEC. Tails, 2 lb up SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Also known as poor man’s lobster for it’s similarity to lobster meat. Monkfish has a mild, slightly sweet taste. The tail meat is the only part of the fish used other than the liver which is mostly exported to Japan for use in soup. The meat doesn’t flake readily and is firm like scallop or lobster meat. The raw flesh is off-white to pale grey, covered with a blue-gray membrane, cooked meat is white. The membrane should be removed, if left on it will shrink and make the meat tough and unpalatable. Substitutions could be lobster meat or scallops. PRODUCT SOLD AS LOT100 Whole tails 2/6 lbs LOT103 Fillet skin off membrane on LOT104 Fillet, membrane removed LOT102 Whole, skin off 1-800-969-8862 www.santamonicaseafood.com
  60. 60. Mussels ORIGIN: N.Z., MX, CA, WA, Canada WILD/FARMED: Farm METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. per lb/5 lb bag SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS PRODUCT SOLD AS MUS115 P.E.I. Mussel MUS111 Mediterranean Mussel MUS120 N.Z. Medium Cockle 1-800-969-8862 www.santamonicaseafood.com
  61. 61. Mussels, Greenlip ORIGIN: New Zealand WILD/FARMED: Farm METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. 12-14 ct per lb/5 lb bag SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Green mussels are sweet, tender, delicate, plump and juicy. Meat color varies from apricot (female) to cream (male). Because they are grown on ropes suspended above the seabed, they rarely contain grit or sand. Unlike blue mussel, the greenshell mussel’s shell is slightly open in its natural state, which New Zealanders refer to as “smiling”. The shell closes tightly when the mussel is subjected to stress, freshwater or rough handling. Excellent in cioppino, steamed, pasta, soups and chowders. Substitute with frozen greenshell mussels or black mussels. PRODUCT SOLD AS MUS120 Lb/5 lb bag 1-800-969-8862 www.santamonicaseafood.com
  62. 62. Mussels, Mediterranean ORIGIN: Baja Mexico WILD/FARMED: Farm METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. 14-18 ct per lb/5 lb bag SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Native to the Mediterranean Sea, these mussels are now cultivated on ropes in Baja. A very large mussel with the byssus attached. A more robust flavor than other mussels grown in North America. The mussel meat should be fresh and plump, color ranges from cream to peach. Alternatives would be the PEI mussel , frozen mussels or greenlips. PRODUCT SOLD AS MUS111 Lb/5 lb bag 1-800-969-8862 www.santamonicaseafood.com
  63. 63. Mussels, P.E.I. ORIGIN: P.E.I. WILD/FARMED: Farm METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. 28-32 ct per lb/5 lb bag SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Blue mussels have a distinctive rich, sweet taste, like a blend of oysters and clams. Mussels should look and smell fresh and have tightly closed shells. Mussel meats range in color from white to orange, are plump and tender, but less soft than clams. Mussels have beards, or byssus threads, which they used to anchor themselves to a growing medium. The beard should be removed just prior to cooking. Best steamed, in pastas, salads or as an appetizer. Substitute with frozen mussels or greenlip mussels or meditteranean mussels. Meat to shell ratio - ???? PRODUCT SOLD AS MUS115 Lb/5 lb bag 1-800-969-8862 www.santamonicaseafood.com
  64. 64. Opah ORIGIN: Fiji WILD/FARMED: Wild METHOD OF CATCH: Longline FORM/SIZE SPEC. H&G, fillet skin on, skin off SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Opah or Moonfish as it is sometimes called in tribute to its large, round profile. Opah has long been regarded as a good luck fish by old- time longliners and was never sold, only given away as a gesture of goodwill. Opah has four types of flesh, each a different color. Behind the head and along the backbone is an orangish flesh. Toward the belly, the flesh pales to pink color and is slightly stringy. The fish’s cheeks yield dark red flesh. These types of flesh all cook to a white color. Inside the breastplate of the Opah is a small section of bright, ruby red flesh that is somewhat stringy and difficult to fillet. This cooks to a brown color. The Opah’s large-grain, fatty flesh is popular among professional chefs who appreciate the ability of Opah steaks “to take a sauce,” as well as the desirability of the belly and breastplate sections in seafood stews. Alternatives could be, sturgeon, ono, or mahi. PRODUCT SOLD AS OPA102 H&G 30 lb up OPA109 Fillet skin off OPA104 Fillet skin on 1-800-969-8862 www.santamonicaseafood.com
  65. 65. Oysters, Beausoleil ORIGIN: New Brunswick WILD/FARMED: Farm METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. 100 ct bushel SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Beausoleils are farmed in three bays of northern New Brunswick: Shippagan, Néguac, and Richibuctou. Basically, they are suspended Caraquets, never touching the sea floor. In fact, Maison Beausoleil collects the seed from the wild waters, so some Beausoleil oysters are indeed Caraquets by birth. Half the year they grow in floating bags near the surface, enjoying as much warmth and food as the Canadian coast has to offer. When Canada’s dark winter sets in, they are suspended in deeper waters to ride out the ice. Because of their carefully controlled, uncrowded environment, Beausoleil shells are always perfect. Not big—it still takes them four years to reach a 2.5-inch cocktail size—but well groomed, and so uniform they almost look stamped out by machine. The white shells have a classy black crescent. The flavor is refined and light, like a caraquets but with a bit more brine, and something of the yeasty warm-bread aroma you get with good Champagne. This makes them the perfect starter oyster. Available June through November. PRODUCT SOLD AS OYS083 Ea / 100 ct bushel 1-800-969-8862 www.santamonicaseafood.com
  66. 66. Oysters, Eastern ORIGIN: New York WILD/FARMED: Farm METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. 150 ct bushel SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS The renowned eastern oyster, harvested from wild beds in Long Island Sound. Prized for its distinctive, salty flavor and meaty texture. Medium/large standard. Available September through June. Sub with alternative eastern oyster. PRODUCT SOLD AS OYS180 Ea / 150 ct bushel 1-800-969-8862 www.santamonicaseafood.com
  67. 67. Oysters, Fanny Bay ORIGIN: Canada WILD/FARMED: Farm METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. 120 ct bushel SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Fanny Bay Oysters are cultured on the beaches of Bayne Sound near the town of Fanny Bay, British Columbia. They are very similar to the Portuguese oyster, being raised from the same seed that is used in Portugal. From cold waters, they are very salty. The flavor is very sweet with a strong aftertaste, similar to cucumber. The flesh is very plump, firm and dark around the edges, or mantle. The shells are thick which makes t hem quite easy to open. These oysters are approximately 3-4” in length. Available mid-September through June. Use other pacific oyster as a substitute. PRODUCT SOLD AS OYS101 Ea / 120 ct bushel 1-800-969-8862 www.santamonicaseafood.com
  68. 68. Oysters, Hama Hama ORIGIN: Washington WILD/FARMED: Farm METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. 120 ct bushel SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS A beach grown oyster from Hood canal at the mouth of the Hama Hama River in Washington. It is grown from naturally collected spat which is then seeded on their beds. This is a very slow growing oyster, taking 3 to 4 years to reach market size. Because of this slow growth, the flavor is delicate with a mild, fruity aftertaste. They are fairly salty. A inter tidal oyster, they are very hardy as they are used to being exposed at low tide. They have a thick shell with few frail edges since it is used to being tossed about by waves. Available October through June. Offer other pacific oyster as an alternative such as Fanny bay. PRODUCT SOLD AS OYS142 Ea / 120 ct bushel 1-800-969-8862 www.santamonicaseafood.com
  69. 69. Oysters, Kumamoto ORIGIN: Humboldt Bay, CA WILD/FARMED: Farm METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. 120 ct bushel SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Originally from the Kumamoto area of Kyushu, Japan. A very slow growing oyster, small in size with a very deep cup. This oyster has been raised in California, Oregon, and Washington for over twenty years. However, Kumamotos were never marketed on a large scale until the mid 1980’s . The Kumamoto is rich in flavor, almost buttery, and slightly salty. The finish is sweet, mildly fruity with a light metallic flavor. This oyster is another oyster virgins favorite. Alternatives to the kumamoto could be gigamoto, kusshi or other small pacific oyster. PRODUCT SOLD AS OYS190 Ea / 120 ct bushel 1-800-969-8862 www.santamonicaseafood.com
  70. 70. Oysters, Kumiai ORIGIN: Baja, CA WILD/FARMED: Farm METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. 120 ct bushel SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Named after the Kumai people who inhabited the Baja CA peninsula and had the local shellfish as one of their main foods. These Pacific oysters are unique. Cultured using the rack and bag method in the pristine waters of the Guerrero Negro Lagoon, located next to the Vizcaino Bay which is still influenced by the local California current waters. These waters product constant upwelling that brings the nutrient rich bottom waters to the surface and provide a high phytoplankton production. This gives the oysters enough food to keep them with a good meat yield all year round. Grown form a single seed all the way to market size off the bottom, Kumiai oysters have a great shape and clean shell. Their unique flavor gives a crisp saltiness and sweet finish. PRODUCT SOLD AS OYS032 Ea / 120 ct bushel 1-800-969-8862 www.santamonicaseafood.com
  71. 71. Oysters, Kusshi ORIGIN: British Columbia, WA WILD/FARMED: Farm METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. 120 ct bushel SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Kusshi, from the Japanese translation for “Ultimate”. Farmed in suspended trays and aggressively tumbled to produce a small yet firm shell with a very deep cup. Plump, soft meats with a sweet finish. Available September through June. Sub with other small Pacific oyster. PRODUCT SOLD AS OYS149 Ea / 120 ct bushel 1-800-969-8862 www.santamonicaseafood.com
  72. 72. Oysters, Malpeque ORIGIN: P.E.I., Canada WILD/FARMED: Farm METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. 100 ct bushel SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Long recognized as one of the world’s finest oysters. Cultivated in select areas of Prince Edward Island, Canada. Fishermen still use traditional hand-held rakes for harvesting from growing beds. Malpeques have a very delicate texture, they almost dissolve in your mouth. Because the water is so cold in Malpeque Bay, this oyster is extremely salty. The meat is very crisp, lettuce like flavor with a clean aftertaste. 100ct’s large choice. Available mid-May through December. Substitute with alternative pacific oyster. PRODUCT SOLD AS OYS129 Ea / 100 ct bushel 1-800-969-8862 www.santamonicaseafood.com
  73. 73. Oysters, Marin Miyagi ORIGIN: Tomales Bay, CA WILD/FARMED: Farm METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. 120 ct bushel SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Grown on the north end of Tomales Bay, CA with the farm situated just one mile from the open Pacific, cold oceanic waters flood the growing area daily, nourishing the oysters as they mature in floating bags. The gently tumbling action of choppy water polishes the Marin Miyagis and induces the development of extraordinary deeply-cupped shells. Marin Miyagis are beautiful to look at and exquisite to eat. Available September through June. The meats are sweet and plump, firm (from non spawning triploid seed stock), sweet and complicated Melon and fruits as well as the fresh sea breeze can be tasted in these delightful miyagis. PRODUCT SOLD AS OYS158 Ea / 120 ct bushel 1-800-969-8862 www.santamonicaseafood.com
  74. 74. Oysters, Pacific Shucked ORIGIN: Willipa Bay, Oregon WILD/FARMED: Farm METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. 72-120 ct x-sm 1/2 gl = 4 lb SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Grown in Willipa Bay Oregon, these shucked oysters are mild with a count of 72-120 oysters in a 4 lb container. Perfect for oyster stuffing, breaded oysters, or using in stews and shooters. PRODUCT SOLD AS OYS170 ½ gallon = 4 lb 1-800-969-8862 www.santamonicaseafood.com
  75. 75. Oysters, Paradise ORIGIN: Canada WILD/FARMED: Farm METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. 120 ct bushel SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS A great Pacific oyster for the summer time. These oysters are farmed in the cold, pristine waters of Baynes Sound, Vancouver Island, Canada. They are suspended in deep water cages ensuring plump and sweet meats throughout the warm season. A triploid, 3-3.5 inches wide 120 ct per bushel. PRODUCT SOLD AS OYS147 Ea / 120 ct bushel 1-800-969-8862 www.santamonicaseafood.com
  76. 76. Redfish ORIGIN: Palacios, Texas WILD/FARMED: Farm METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. Whole 2-4 lb, fillet skin on, skin off SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Redfish are cultivated in fully contained ponds with saltwater sourced from the Bay of Carancahua. Raised with no hormones, antibiotics, pesticides or FMO’s. Stock is native Texas Redfish and are carefully selected for breeding in on-site hatchery. Redfish is sashimi grade and has a high fat content. Raw fillets are firm and creamy in color which cook up white and very moist. Very versatile can be served raw , seared, baked or broiled. Alternatives to red fish could be any of the bass family or snappers. PRODUCT SOLD AS RED100 Whole 2-4 lbs RED101 Scaled G&G RED103 Fillet, skin on 12-16 oz RED104 Fillet, skin off 12-16 oz 1-800-969-8862 www.santamonicaseafood.com
  77. 77. Rockfish Fillet, Pacific Red Snapper ORIGIN: Oregon, Washington, Canada, Alaska WILD/FARMED: Wild METHOD OF CATCH: Trolling, Longline, trap. Gill net FORM/SIZE SPEC. Fillet skin off, 4/6 oz 10 lb box SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh/Frozen SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Rockfish is a deep water fish, extremely slow growing. The flesh has a delicate, nutty, sweet flavor. The meat is lean and medium firm in texture with a fine flake. Deep skinned rockfish with the fat line removed has the most delicate flavor. Rockfish holds up well to baking and remains moist when cooked. The firm texture also makes it suitable for soups. Whole fish barbecue well fillets are not sturdy enough to grill. Alternatives to rockfish could be, tilapia, catfish or trout. PRODUCT SOLD AS SNA103 Fillet, skin off 4/6 oz SNA103P Fillet, skin off PBO 1-800-969-8862 www.santamonicaseafood.com
  78. 78. Salmon, Gravalox, Cambridge House ORIGIN: Canada, Chile WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. P/S 2.75 lb ea SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Cured with salt, sugar, a touch of fennel, then dried, not smoked and finally lightly coated with cracked pepper and covered with dill. Kosher PRODUCT SOLD AS SAL096 Pre-sliced 2.75 lb average side 1-800-969-8862 www.santamonicaseafood.com
  79. 79. Salmon, Irish Organic ORIGIN: Ireland WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. Whole 12-14 lb Fillet 4-5 lbs each ,bx5, bx10 SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS The salmon are farmed in accordance with organic farming standards. The high tidal exchange rates (minimum exchange rates are defined in the organic standards) characterize the area in which the farm is situated and ensure that new water continually flushes through the cages and prevents the accumulation of parasites and pollutants. Stocking densities are set at a maximum of ten kilos per cubic meter of water. This effectively means that every two fish share one cubic meter of water. The fish are fed an organic diet, which contains organic or natural ingredients only and is free from genetically modified organisms. The fishmeal in the diet is derived from the by products (offal/filet trimmings) of pelagic fish caught for human consumption. The pigment used in the feed is a yeast based pigment called phaffia. It is a natural source of astaxanthin. The organic salmon has a creamy mild flavor, large flakes and firm fillets. Alternatives to the organic salmon could be loch duart salmon, natural king salmon, Scottish salmon, wild salmon. PRODUCT SOLD AS SAL340 Whole 8-12 lb SAL343 Fillet skin off PBO box 5 box10 SAL344 Fillet skin on PBO box 5 box 5 1-800-969-8862 www.santamonicaseafood.com
  80. 80. Salmon, King ORIGIN: British Columbia, WA, Canada, Alaksa WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. Whole 8-10 lb Fillet 3-4 lbs each ,bx5, bx10 SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS The clear, unpolluted waters from the North Pacific Ocean provide the ideal medium for growth and development of premium Chinook salmon. Salmon are raised in pens through which flow thousands of cubic metres of water each day. Over the salmon’s lifetime they swim the equivalent of many thousand of miles, as they would in the wild. Our salmon are fed a diet of high quality fish meal and fish oils derived from wild caught small fish of the clupidae family, such as anchovies, herring and jack mackerel, similar to what they would eat in the wild. The feed contains carotenoid pigments, of which there are 600 naturally occurring, resulting in the red flesh colour. Salmon are stocked at very low densities; maximum stocking density is 1% fish to 99% water; however throughout most of the seawater growing phase, salmon are stocked at below these levels. This approach ensures that our salmon have sufficient space for happy, healthy growth. The flesh is firm, orange reddish shades that cook up lighter. Flavor is more pronounced than white fish like bass. Alternatives to farmed natural king would be wild king, Irish organic salmon, Loch duart salmon. PRODUCT SOLD AS SAL105 Whole 8-10 lb SAL108 Fillet skin off PBO box 5 box10 SAL109 Fillet skin on PBO box 5 box 5 1-800-969-8862 www.santamonicaseafood.com
  81. 81. Salmon, North Atlantic ORIGIN: British Columbia, Canada, Chile, Scotland, Ireland WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. Whole 4-6 lb up, fillet SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS The pink color of salmon flesh is caused by the presence of carotenoid pigments. The group of carotenoids found in fish are known as xanthophylls and include astaxanthin and canthaxanthin. The pigments may come from crustaceans, yeast culture or more usually from nature identical products. The stocking rates are 3% fish volume to 97% water space. Salmon have a delicately flavored red meat with large moist flakes. It is an oily fish, rich in omega-3 fatty acids. Skin on fillets are cut using D trim, backbone, belly bone off. Back fins off, collarbone off, belly fat and fins off, pin bone out. All belly off, tail off, fully trimmed. Skin off fillets are E trim. This trim offers the highest yield for portions and the most uniformity. Alternatives to farmed Atlantic salmon could include, wild salmon, char, red trout, Tasmanian ocean trout. PRODUCT SOLD AS SAL132 Whole 4-6 lb SAL137P Fillet skin off PBO SAL135P Fillet skin on PBO 1-800-969-8862 www.santamonicaseafood.com
  82. 82. Salmon, North Atlantic ORIGIN: British Columbia, Canada, Chile, Scotland, Ireland WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. Fillet 2-3 lbs each ,bx5, bx10 SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS The pink color of salmon flesh is caused by the presence of carotenoid pigments. The group of carotenoids found in fish are known as xanthophylls and include astaxanthin and canthaxanthin. The pigments may come from crustaceans, yeast culture or more usually from nature identical products. The stocking rates are 3% fish volume to 97% water space. Salmon have a delicately flavored red meat with large moist flakes. It is an oily fish, rich in omega-3 fatty acids. Skin on fillets are cut using D trim, backbone, belly bone off. Back fins off, collarbone off, belly fat and fins off, pin bone out. All belly off, tail off, fully trimmed. Skin off fillets are E trim. This trim offers the highest yield for portions and the most uniformity. Alternatives to farmed Atlantic salmon could include, wild salmon, char, red trout, Tasmanian ocean trout. PRODUCT SOLD AS SAL470 Fillet skin on PBO box 5 SAL470 Fillet skin on PBO box101-800-969-8862 www.santamonicaseafood.com
  83. 83. Salmon, North Atlantic ORIGIN: British Columbia, Canada, Chile, Scotland, Ireland WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. Fillet 2-3 lbs each ,bx5, bx10 SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS The pink color of salmon flesh is caused by the presence of carotenoid pigments. The group of carotenoids found in fish are known as xanthophylls and include astaxanthin and canthaxanthin. The pigments may come from crustaceans, yeast culture or more usually from nature identical products. The stocking rates are 3% fish volume to 97% water space. Salmon have a delicately flavored red meat with large moist flakes. It is an oily fish, rich in omega-3 fatty acids. Skin on fillets are cut using D trim, backbone, belly bone off. Back fins off, collarbone off, belly fat and fins off, pin bone out. All belly off, tail off, fully trimmed. Skin off fillets are E trim. This trim offers the highest yield for portions and the most uniformity. Alternatives to farmed Atlantic salmon could include, wild salmon, char, red trout, Tasmanian ocean trout. PRODUCT SOLD AS SAL471 Fillet skin off PBO box 5 SAL471 Fillet skin off PBO box10 1-800-969-8862 www.santamonicaseafood.com
  84. 84. Salmon, North Atlantic ORIGIN: British Columbia, Canada, Chile, Scotland, Ireland WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. Whole 14-16 lb up, fillet SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS The pink color of salmon flesh is caused by the presence of carotenoid pigments. The group of carotenoids found in fish are known as xanthophylls and include astaxanthin and canthaxanthin. The pigments may come from crustaceans, yeast culture or more usually from nature identical products. The stocking rates are 3% fish volume to 97% water space. Salmon have a delicately flavored red meat with large moist flakes. It is an oily fish, rich in omega-3 fatty acids. Skin on fillets are cut using D trim, backbone, belly bone off. Back fins off, collarbone off, belly fat and fins off, pin bone out. All belly off, tail off, fully trimmed. Skin off fillets are E trim. This trim offers the highest yield for portions and the most uniformity. Alternatives to farmed Atlantic salmon could include, wild salmon, char, red trout, Tasmanian ocean trout. PRODUCT SOLD AS SAL036 Whole 14-16 lb SAL039P Fillet skin off PBO SAL041P Fillet skin on PBO 1-800-969-8862 www.santamonicaseafood.com
  85. 85. Salmon, North Atlantic ORIGIN: British Columbia, Canada, Chile, Scotland, Ireland WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. Fillet 3-4 lbs each ,bx5, bx10 SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS The pink color of salmon flesh is caused by the presence of carotenoid pigments. The group of carotenoids found in fish are known as xanthophylls and include astaxanthin and canthaxanthin. The pigments may come from crustaceans, yeast culture or more usually from nature identical products. The stocking rates are 3% fish volume to 97% water space. Salmon have a delicately flavored red meat with large moist flakes. It is an oily fish, rich in omega-3 fatty acids. Skin on fillets are cut using D trim, backbone, belly bone off. Back fins off, collarbone off, belly fat and fins off, pin bone out. All belly off, tail off, fully trimmed. Skin off fillets are E trim. This trim offers the highest yield for portions and the most uniformity. Alternatives to farmed Atlantic salmon could include, wild salmon, char, red trout, Tasmanian ocean trout. PRODUCT SOLD AS SAL473 Fillet skin off PBO box 5 SAL473 Fillet skin off PBO box101-800-969-8862 www.santamonicaseafood.com
  86. 86. Salmon, North Atlantic ORIGIN: British Columbia, Canada, Chile, Scotland, Ireland WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. Fillet 3-4 lbs each ,bx5, bx10 SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS The pink color of salmon flesh is caused by the presence of carotenoid pigments. The group of carotenoids found in fish are known as xanthophylls and include astaxanthin and canthaxanthin. The pigments may come from crustaceans, yeast culture or more usually from nature identical products. The stocking rates are 3% fish volume to 97% water space. Salmon have a delicately flavored red meat with large moist flakes. It is an oily fish, rich in omega-3 fatty acids. Skin on fillets are cut using D trim, backbone, belly bone off. Back fins off, collarbone off, belly fat and fins off, pin bone out. All belly off, tail off, fully trimmed. Skin off fillets are E trim. This trim offers the highest yield for portions and the most uniformity. Alternatives to farmed Atlantic salmon could include, wild salmon, char, red trout, Tasmanian ocean trout. PRODUCT SOLD AS SAL472 Fillet skin on PBO box 5 SAL472 Fillet skin on PBO box101-800-969-8862 www.santamonicaseafood.com
  87. 87. Salmon, Norwegian, Coastal Harbor ORIGIN: Norway WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. P/S 2.75 lb ea SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Norwegian salmon has been hand cured with a blend of pure sea salt and brown sugar. The salmon is then smoked in small batches using a traditional Norwegian beech wood recipe. The unique smoking method produces a delicate and clean flavor. After smoking process salmon has been fully trimmed by hand, sliced and vacuum packed. Kosher. PRODUCT SOLD AS SMO137 Pre-sliced 2.75 lb average side 1-800-969-8862 www.santamonicaseafood.com
  88. 88. Salmon, Norwegian, Lemon & Dill, Coastal Harbor ORIGIN: Norway WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. P/S 2.75 lb ea SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Norwegian salmon has been hand cured with a blend of pure sea salt and brown sugar. The salmon is then smoked in small batches using a traditional Norwegian beech wood recipe. Lemon and dill are added. After smoking process salmon has been fully trimmed by hand, sliced and vacuum packed. Kosher. PRODUCT SOLD AS SAL136 Pre-sliced 2.75 lb average side 1-800-969-8862 www.santamonicaseafood.com
  89. 89. Salmon, Oak Roasted, Coastal Harbor ORIGIN: Chile, Canada WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. P/S 3 lb ea SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Fresh Atlantic salmon, hand cured with pure sea salt and brown sugar. The salmon is roasted at a high temperature in small batches using local oak logs from the Santa Ynez valley. This local area is home to some of the worlds finest vineyards and for that reason we also select and burn aged oak chardonnay barrels which completes this very unique recipe. The salmon is then fully trimmed by hand portion cut and vacuum packed fresh. Kosher certified. Alternatives suggestions could be hot smoked sal126 PRODUCT SOLD AS SMO168 Pre-sliced 3 lb average side 1-800-969-8862 www.santamonicaseafood.com
  90. 90. Salmon, Irish ORIGIN: Ireland WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. Whole 11-15 lb Fillet 4-6 lbs each ,bx5, bx10 SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS The pink color of salmon flesh is caused by the presence of carotenoid pigments. The group of carotenoids found in fish are known as xanthophylls and include astaxanthin and canthaxanthin. The pigments may come from crustaceans, yeast culture or more usually from nature identical products. The stocking rates are 3% fish volume to 97% water space. Salmon have a delicately flavored red meat with large moist flakes. It is an oily fish, rich in omega-3 fatty acids. Skin on fillets are cut using D trim, backbone, belly bone off. Back fins off, collarbone off, belly fat and fins off, pin bone out. All belly off, tail off, fully trimmed. Skin off fillets are E trim. This trim offers the highest yield for portions and the most uniformity. Alternatives could include, wild salmon, char, red trout, Tasmanian ocean trout. PRODUCT SOLD AS SAL362 Whole 11-15 lb SAL365P Fillet skin off PBO box 5 box10 SAL367P Fillet skin on PBO box 5 box 10 1-800-969-8862 www.santamonicaseafood.com
  91. 91. Salmon, Scottish Loch Duart ORIGIN: Scotland WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. Whole 8-12 lb Fillet 3-4 lbs each ,bx5, bx10 SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Farm raised in Scotland without any hormones, growth promoters, anti- foulants or antibiotics. Reared from the last remaining Scottish salmon brookstock. Sustainable feed, 98.5 water to 1.5 % fish. Loch Duart salmon has a rich, creamy flavor, large flakes. Skin on fillets are cut using D trim, backbone, belly bone off. Back fins off, collarbone off, belly fat and fins off, pin bone out. All belly off, tail off, fully trimmed. Skin off fillets are E trim. This trim offers the highest yield for portions and the most uniformity. Alternatives to loch duart salmon, Irish organic salmon, natural king salmon, Scottish salmon, wild salmon. PRODUCT SOLD AS SAL380 Whole 8-12 lb SAL483 Fillet skin off PBO box 5 box10 SAL384 Fillet skin on PBO box 5 box 51-800-969-8862 www.santamonicaseafood.com
  92. 92. Salmon, Smoked, Atlantic, Coastal Harbor ORIGIN: Chile, Canada WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. P/S 2.75 lb ea/ 15 ea sides case SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS A fresh skin on, pre filleted trim C or better Atlantic Chilean salmon. Fillets are rinsed and cured for 24 to 36 hrs. with a special blend of salt and brown sugar. Salmon is cold smoked with oak chips for 10 hrs. (Temperature between 72 and 79 F) to lock in a full smoke flavor. The fillets are skinned, belly fat removed and leaving the dark muscle, and then thinly sliced. The fillets are then put back on the skin to retain their moisture. Finished product is cry o vac and refrigerated. PRODUCT SOLD AS SAL138 Pre-sliced 2.75 lb average side 1-800-969-8862 www.santamonicaseafood.com
  93. 93. Salmon, Smoked Balmoral ORIGIN: Scotland WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. 4 oz retail pack, 3 lb sides unsliced SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES 3-4 days advance notice SUSTAINABLE CHARACTERISTICS Kosher, retail pack of smoked sliced salmon. Mild smoky flavor creamy texture. Unsliced sides are special order. PRODUCT SOLD AS SAL125 4 oz retail pack SMO148 balmoral sides, unsliced 1-800-969-8862 www.santamonicaseafood.com
  94. 94. Salmon, Smoked Hot ORIGIN: Chile, Canada WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. Pre-packaged SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS A chunk of hot smoked salmon, flaky, rich. Consistency of cooked salmon. Excellent for appetizers, salads. PRODUCT SOLD AS SAL126 4 oz vac pack 1-800-969-8862 www.santamonicaseafood.com
  95. 95. Salmon, Smoked, Mild, Cambridge House ORIGIN: Scotland WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. P/S 2.75 lb ea/ 15 ea sides case U/S 2.75 lb ea/12 ea sides case SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS A fresh skin on, pre filleted trim C or better Atlantic Scottish salmon. Fillets are rinsed and cured for 24 to 36 hrs. with a special blend of salt and brown sugar. It is cold smoked with oak chips for 7 to 9 hours (temperature between 72 and 79 F) to produce a mild buttery flavor. The fillets are skinned, belly fat and dark muscle completely removed and then sliced. The fillets are then put back in the skin to retain their moisture. Finished product is cry o vac and refrigerated. Kosher PRODUCT SOLD AS SMO143 Pre-sliced 2.75 lb average side SMO145 Un-sliced 2.75 lb average side 1-800-969-8862 www.santamonicaseafood.com
  96. 96. Salmon, Smoked, Norwegian Style, Harbor Point ORIGIN: Chile, Canada WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. P/S 2.75 lb ea/ 15 ea sides case SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Kosher, A good value, mild , sliced smoked salmon. Creamy smooth texture. PRODUCT SOLD AS SMO155 Pre-sliced 2.75 lb average side 1-800-969-8862 www.santamonicaseafood.com
  97. 97. Salmon, Smoked, Royal, Cambridge House ORIGIN: Scotland WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. P/S 2.75 lb ea/ 15 ea sides case SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS A fresh skin on, pre filleted trim C or better Atlantic Scottish salmon. Fillets are rinsed and cured for 24 to 36 hrs. with a special blend of salt and brown sugar. It is gently cold smoked with flaming oak logs and apple wood for 12 to 14 hours (temperature between 72 and 79 F) to produce a rich and robust flavor. The fillets are skinned, belly fat and dark muscle completely removed and then sliced. The fillets are then put back in the skin to retain their moisture. Finished product is cry o vac and refrigerated. Kosher PRODUCT SOLD AS SAL197 Pre-sliced 2.75 lb average side 1-800-969-8862 www.santamonicaseafood.com
  98. 98. SalmonTrout, Steelhead ORIGIN: Washington WILD/FARMED: Farmed METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. Gutted 5-7 lb, fillet 2.9-4.5 lb SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Steelhead Salmon Trout, (an anadromous member of the rainbow trout family). Farm raised along the beautiful Columbia River in Washington producing a low carbon footprint alternative to salmon. All Natural, no use of hormones, pesticides or herbicides. Natural pathogen free hatchery and strict bio-security. Raw meat is translucent orange cooking up to a pale orange. Taste is comparable to salmon with a milder, less pronounced flavor. Meat has medium flakes and a tender texture. Comparable to Tasmanian Ocean Trout, Arctic Char, red trout and other farm salmon. PRODUCT SOLD AS SAL100 Whole 5-7 lb SAL101 Head off SAL102 F&S SAL103 Skin Off, PBO 2.9-4.5 lb SAL103S Skin On PBO 3.2-4 lb 1-800-969-8862 www.santamonicaseafood.com
  99. 99. Scallops, Bay, Dry ORIGIN: Mexico WILD/FARMED: Wild METHOD OF CATCH: Dredged FORM/SIZE SPEC. 60/80 ct ct, 8 lb gallon SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS A small cousin to the sea scallop, bay scallops average 60-80 meats per lb. Mild and sweet, bay scallops are considered the best tasting scallop species. Raw, the lean, cork-shaped meat is translucent, with color ranging from creamy to peachy. The texture should be firm and moist, not slippery and spongy. Cooked meat is opaque white and firm. Fresh bay scallops smell sweet and similar to seaweed. Bay scallops are small and should be cooked quickly or can be eaten raw in ceviches. Scallops will toughen and lose flavor if over cooked. Bay scallops from Mexico are dry with a moisture content of under 80% PRODUCT SOLD AS SCA119 60/80 ct, 8 lb gallon 1-800-969-8862 www.santamonicaseafood.com
  100. 100. Scallops, Mano de Leon, Dry ORIGIN: Mexico WILD/FARMED: Wild METHOD OF CATCH: Dredged FORM/SIZE SPEC. U/8 ct ct, 8 lb gallon SEASON: Summer INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Mano de Leon “Hand of the Lion” harvested twice a year May 12 and June 4, season usually produces largest animals averaging U/5 – U/8 ct. These natural scallops are very firm and can range in color from off white to yellow orange. High sugar content gives it a sweet flavor. Excellent on the grill or seared in a saute pan, these meaty scallops are rich in flavor and can compliment any surf and turf plate or be the featured course. PRODUCT SOLD AS SCA131 U/8 ct, 8 lb gallon 1-800-969-8862 www.santamonicaseafood.com
  101. 101. Scallops, Sea, Dry ORIGIN: Mass., Maine, Canada WILD/FARMED: Wild METHOD OF CATCH: Dredged FORM/SIZE SPEC. 8 lb gallon SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Sea scallops have a sweet rich taste that ranges from mild to briny. Raw, the drum shaped meat is a shiny, creamy white, sometimes pink or orange. Top quality scallops should have an ivory translucence and elastic springiness that allows them to keep their shape. Cooked meat is opaque white and a firm lean texture. Scallops are considered dry when they have a moisture content of under 80%. PRODUCT SOLD AS SCA107 U/10 ct, 8 lb gallon SCA104 10/20 ct, 8 lb gallon 1-800-969-8862 www.santamonicaseafood.com
  102. 102. Scallops, Sea, Dry U/10 ct ORIGIN: Maine, Mass, Canada WILD/FARMED: Wild METHOD OF CATCH: Dredged FORM/SIZE SPEC. Live Maine 8 lb gallon SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Sea scallops have a sweet rich taste that ranges from mild to briny. Raw, the drum shaped meat is a shiny, creamy white, sometimes pink or orange. Top quality scallops should have an ivory translucence and elastic springiness that allows them to keep their shape. Cooked meat is opaque white and a firm lean texture. Scallops are dry when moisture content is under 80%. PRODUCT SOLD AS SCA107 8 lb gallon 1-800-969-8862 www.santamonicaseafood.com
  103. 103. Scallops, Sea, Dry 10/20 ct ORIGIN: Canada, Mass, Maine WILD/FARMED: Wild METHOD OF CATCH: Dredged FORM/SIZE SPEC. Northern Wind 8 lb gallon SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Sea scallops have a sweet rich taste that ranges from mild to briny. Raw, the drum shaped meat is a shiny, creamy white, sometimes pink or orange. Top quality scallops should have an ivory translucence and elastic springiness that allows them to keep their shape. Cooked meat is opaque white and a firm lean texture. Scallops are dry when moisture content is under 80%. PRODUCT SOLD AS SCA104 8 lb gallon 1-800-969-8862 www.santamonicaseafood.com
  104. 104. Scallops, Sea, Dry U/8 ct, Nantucket Light ORIGIN: Maine, Mass. Canada WILD/FARMED: Wild METHOD OF CATCH: Dredged FORM/SIZE SPEC. Nantucket Light u/8 ct 8 lb gallon SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Sea scallops have a sweet rich taste that ranges from mild to briny. Raw, the drum shaped meat is a shiny, creamy white, sometimes pink or orange. Top quality scallops should have an ivory translucence and elastic springiness that allows them to keep their shape. Cooked meat is opaque white and a firm lean texture. Scallops are dry when …………… PRODUCT SOLD AS SCA130 8 lb gallon 1-800-969-8862 www.santamonicaseafood.com
  105. 105. Scallops, Sea, Dry U/10 ct, Nantucket Light ORIGIN: Maine, Mass, Canada WILD/FARMED: Wild METHOD OF CATCH: Dredged FORM/SIZE SPEC. Nantucket Light U/10 ct 8 lb gallon SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Sea scallops have a sweet rich taste that ranges from mild to briny. Raw, the drum shaped meat is a shiny, creamy white, sometimes pink or orange. Top quality scallops should have an ivory translucence and elastic springiness that allows them to keep their shape. Cooked meat is opaque white and a firm lean texture. Scallops are dry when …………… PRODUCT SOLD AS SCA132 8 lb gallon 1-800-969-8862 www.santamonicaseafood.com
  106. 106. Scallops, Sea, Dry, Nantucket Light ORIGIN: Maine, Mass, Canada WILD/FARMED: Wild METHOD OF CATCH: Dredged FORM/SIZE SPEC. Nantucket Light 10/20 ct, 8 lb gallon SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Sea scallops have a sweet rich taste that ranges from mild to briny. Raw, the drum shaped meat is a shiny, creamy white, sometimes pink or orange. Top quality scallops should have an ivory translucence and elastic springiness that allows them to keep their shape. Cooked meat is opaque white and a firm lean texture. PRODUCT SOLD AS SCA132 U/8 ct, 8 lb gallon SCA130 U/10 ct, 8 lb gallon SCA126 10/20 ct, 8 lb gallon 1-800-969-8862 www.santamonicaseafood.com
  107. 107. Scallops, Sea, Dry 10/20 ct, Nantucket Light ORIGIN: Maine, Mass, Canada WILD/FARMED: Wild METHOD OF CATCH: Dredging FORM/SIZE SPEC. Nantucket Light 10/20 ct, 8 lb gallon SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Sea scallops have a sweet rich taste that ranges from mild to briny. Raw, the drum shaped meat is a shiny, creamy white, sometimes pink or orange. Top quality scallops should have an ivory translucence and elastic springiness that allows them to keep their shape. Cooked meat is opaque white and a firm lean texture. Scallops are dry when …………… PRODUCT SOLD AS SCA126 8 lb gallon 1-800-969-8862 www.santamonicaseafood.com
  108. 108. Scallops, Sea, Sushi U/12 ct ORIGIN: Viking Village WILD/FARMED: Wild METHOD OF CATCH: Dredging FORM/SIZE SPEC. U/12 ct, 8 lb gallon SEASON: Year Round, weather quotas permitting INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Viking Village sushi grade scallops rank among the finest landed anywhere in the world. Sushi grade scallops are inspected by qualified Viking Village personnel for count, texture, freshness and uniformity. These scallops are never processed or treated with chemicals and thus truly remain “dry” retaining their shucked size weight and consistency. PRODUCT SOLD AS SCA113 U/12 ct 8 lb gallon SCA128 10/20 ct 8 lb gl 1-800-969-8862 www.santamonicaseafood.com
  109. 109. Shad Roe ORIGIN: Massachusettes WILD/FARMED: Wild METHOD OF CATCH: Trapped, line caught FORM/SIZE SPEC. Pairs 5-7 oz SEASON: Year round INVENTORY/SPECIAL ORDER Special Order FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES 2-3 day lead time SUSTAINABLE CHARACTERISTICS Shad roe is the roe or egg sack of the fish called shad. Shad are in the herring family and have the same silvery sleek look. In the US shad are fished in rivers, mostly on the East Coast, but also on the West Coast, as they run up the river from their ocean home to spawn. This probably accounts for the popularity of the roe. Although it is an acquired taste for Midwesterners, shad roe is revered by the faithful as not only great- tasting, but symbolically a “harbinger of spring” the time when the shad spawn. Shad roe is also popular in Europe: the French prepare classic shad roe that is bacon-wrapped and broiled or sauteed with bacon, onion, olive, etc. The roe blends well with bacon in the same way a calf’s liver does. PRODUCT SOLD AS SHD100 Pairs 5-7 oz 1-800-969-8862 www.santamonicaseafood.com
  110. 110. Shrimp, Laughing Bird ORIGIN: Belize WILD/FARMED: Farm METHOD OF CATCH: Aquaculture FORM/SIZE SPEC. 51-60 ct peeled, raw gl = 8 lb SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Laughing Bird Key off the coast of Belize was named after the Laughing gull known to nest there. A fresh shrimp processed and chilled moments after harvest. All natural, no hormones, antibiotics or preservatives. Sashimi, Raw shrimp has a grey tone, when cooked shrimp turns a deep and vibrant red with firm texture. Shrimp are hand peeled to ensure quality. Inland, closed loop aquaculture system minimizes land and water use, leaving nearby coastlines and mangroves untouched. Feed contains a small percentage of fish meal: a 100% vegetarian feed is in development. Alternative could be rock shrimp or frozen white p&d tail off shrimp. The only fresh shrimp being offered in inventory on a consistent basis. PRODUCT SOLD AS SHR140 Gallon = 8 lb 1-800-969-8862 www.santamonicaseafood.com
  111. 111. Shrimp, Rock ORIGIN: Florida, Mexico WILD/FARMED: Wild METHOD OF CATCH: Dip Netting FORM/SIZE SPEC. 60/70 ct ct, 8 lb gallon SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Florida rock shrimp is best known for the shrimp that taste’s like lobster. Rock shrimp have a hard, spiny shell more like a lobster than its shrimp cousins. The shell is “hard as a rock”, hence the term rock shrimp. They are sold as thawed out, peeled, tail off. They have a firm texture, similar to spiny lobster with a sweet, distinct flavor, low in fat. Rock shrimp cook very quickly and should not be over cooked. You can boil or sautee or fry. Alternatives to rock shrimp would be spot prawns, lobster or laughing bird shrimp, depending on the application. PRODUCT SOLD AS SHR110 60/70 ct, 8 lb gallon 1-800-969-8862 www.santamonicaseafood.com
  112. 112. Skate wings ORIGIN: Virginia, Delaware, Mass. Maine WILD/FARMED: Wild METHOD OF CATCH: Dragged, Gillnet FORM/SIZE SPEC. Wing, fillet skin on SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Skates are members of the shark family. They have no bones only cartiledge. The wings are tender, sweet, similar flavor to a scallop with a slight y fiberous texture. Best sauteed or breaded. Don’t let the looks of the fish fool you it is very tasty. Fillets will produce an ammonia like smell as they age. Since skate is so unique alternatives depending on desired preparation could include sole, sandabs, or scallops. PRODUCT SOLD AS SKA101 Wing skin on 3-5 lb SKA103 Fillet skin off 1-800-969-8862 www.santamonicaseafood.com
  113. 113. Snapper, Pink ORIGIN: New Zealand WILD/FARMED: Wild METHOD OF CATCH: Long line, Seine FORM/SIZE SPEC. 1-2 lb whole, fillets SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Pink snapper is lean and moist, with a sweetly mild, distinctive flavor. The semi-firm meat is pinkish with yellow tones in a raw state, turning whiter when cooked. Snapper responds well to just about any cooking, commonly sold whole for baking or steaming. Alternatives, bass, barramundi, perch, onaga, opaka. If size is a concern suggest loup de mer, farm striped bass. PRODUCT SOLD AS SNA134, whole 1-2 lbs SNA171, whole 2-3 lb SNA142, Gilled, gutted, scaled SNA172, gilled, gutted, scaled SNA135, fillet skin on PBO SNA177, fillet skin on PBO SNA136, fillet skin off PBO SNA178, fillet skin off PBO SNA134C, pocket cut 1-2 lb SNA171C, pocket cut 2-3 lbs SNA134B, butterfly 1-2 lb 1-800-969-8862 www.santamonicaseafood.com
  114. 114. Snapper, Opaka ORIGIN: Indonesia, Hawaii, Fiji WILD/FARMED: Wild METHOD OF CATCH: Longline FORM/SIZE SPEC. Whole 5-6 lb, fillet skin on, skin off SEASON: Year round increased landing Oct- Feb INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Opakapaka is commonly known as pink snapper or Hawaiian pink snapper although the skin color is usually light brown. The flesh of the opaka is a clear, light pink. Fillets cook up white. Especially well suited for baking, poaching and sauteeing. During the winter season, fish have a higher fat content and are used in raw preparations. Alternatives could be NZ pink snappers, onaga, or other true snapper. PRODUCT SOLD AS OPK110 Whole 5-6 lb OPK111 Fillet skin on OPK112 Fillet skin off 1-800-969-8862 www.santamonicaseafood.com
  115. 115. Sole, Dover ORIGIN: Oregon, Washington, Canada WILD/FARMED: Farmed METHOD OF CATCH: Trawl FORM/SIZE SPEC. Fillet skin off 2-4 oz SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS The Pacific dover sole is actually a flounder. Fillets are white to pinkish with a mild flavor. The flesh is delicate. Preferred methods of cooking sautee simply in butter or fried. It can be stuffed but take care as fillets can break apart easily. Alternatives could be petrale sole, Eastern sole or frozen sole. PRODUCT SOLD AS SOL144 Fillet, skin off 2-4 oz 1-800-969-8862 www.santamonicaseafood.com
  116. 116. Sole, Petrale Fillet ORIGIN: Oregon, Washington, Canada WILD/FARMED: Wild METHOD OF CATCH: Trawl FORM/SIZE SPEC. Fillet skin off, 3/6 oz 10 lb box SEASON: Year round, most plentiful Jan-Mar INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh/Frozen SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Petrale sole are members of the flounder family. The flesh is fine textured and delicately nutty, with a hint of sweetness. This fish is most excellent sauteed with a little lemon and butter or you can opt to bread it either way it is delicious. Stuffing is also a good option since the fillets are so flexible. Alternatives to suggest would be dover sole, eastern sole, frozen petrale, rex sole or sanddabs. PRODUCT SOLD AS SOL121 Fillet, skin off 3/6 oz 1-800-969-8862 www.santamonicaseafood.com
  117. 117. Sole, Rex ORIGIN: Oregon, Washington, Canada WILD/FARMED: Farmed METHOD OF CATCH: Trawling FORM/SIZE SPEC. Fillet skin off 2-4 oz SEASON: Year round INVENTORY/SPECIAL ORDER Inventory FRESH/FROZEN Fresh SPECIAL ORDER GUIDELINES SUSTAINABLE CHARACTERISTICS Rex sole is a righteye flounder and caught in the North Pacific. It is an excellent substitute for the once common sanddab. The flesh is white, tender, fine grained and mild. Rex sole is sold “pan ready”(head, innards, tail and fins removed) Other alternatives to rex sole would be petrale , domestic dover sole or whole dover sole. PRODUCT SOLD AS SOL140 Fillet, skin off 2-4 oz 1-800-969-8862 www.santamonicaseafood.com

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