Nautical Foods Spec Files 2014

Transcription

1 Nautical Foods Spec Files 2014

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12 LOBSTER SALAD General Information Combination of Maine Lobster meat mixed with mayo and spices. This is sure to please. Serving Suggestions Ingredients Maine Lobster, Diced Celery, Mayonnaise, Lemon Juice, Celery Seed, and White Pepper. Allergens: contains shellfish (lobster); produced in a facility that processes tree nuts and soy Handling Instructions Market Segment As a salad, appetizer, entrée, grab and go, and great for retail fish stores. Ordering Information Keep refrigerated below day shelf life. Food distributors, supermarkets, diners, corporate dining, hospitals, assisted living, hotels, country clubs, gourmet grocery, retail seafood counters, military, nursing homes, cruise lines, universities/colleges, catering, deli cases, pubs, cafeterias. Via fax or call order line

13 PANKO CRUSTED PORTIONS Available in Atlantic Cod, Basa, Catfish, Tilapia and Sole. General Information Our Panko Crusted Fish Portions are seasoned with fine herbs and crusted with Panko giving you a nice crispy texture and great flavor. Serving Suggestions Center of plate entrée Ordering Information Via fax or call order line Ingredients Choice of Cod, Basa, Catfish or Tilapia All purpose batter crispy fry mix, panko, salt, pepper and parsley. Allergens: contains fish (cod, basa, catfish or tilapia), and wheat; produced in a facility that processes tree nuts and soy Preparation and Cooking Instructions BEST IF COOKED FROM FROZEN Sauté and Oven: layer pan with 1/4 inch cooking oil on medium heat; sauté on each side until golden brown, approximately 2 minutes on each side; finish in 350 oven, approximately 10 minutes; cook to internal temperature of 165. Fry: place in deep fryer for 6 to 10 minutes until golden brown, or cook to internal temperature of 165. Handling Instructions Keep refrigerated after opening package, serve within 3 days or freeze up to 4 months Market Segment Food distributors, supermarkets, diners, corporate dining, hospitals, assisted living, hotels, country clubs, gourmet grocery, retail seafood counters, military, nursing homes, cruise lines, universities/colleges, catering, deli cases, pubs, cafeterias.

14 POTATO CRUSTED PORTIONS Available in Atlantic Cod, Catfish, Salmon, Basa and Tilapia General Information Our potato crusted line offers a delicate fillet combined with a crunchy texture of potato and seasoned with just the right amount of spices. Serving Suggestions Center of plate entrée Ordering Information Via fax or call order line Ingredients Choice of Cod, Catfish, Salmon, Basa or Tilapia Potato, eggs, flour, parsley, garlic, oregano, salt, white pepper, and black pepper. Allergens: contains fish (cod, catfish, salmon, basa or tilapia), eggs and wheat; produced in a facility that processes tree nuts and soy Preparation and Cooking Instructions BEST IF COOKED FROM FROZEN Oven: preheat oven to 375 ; place fish on parchment paper or nonstick baking pan. Cook minutes in conventional oven to internal temperature of 165. Handling Instructions Keep refrigerated after opening package, serve within 3 days or freeze up to 4 months Market Segment Food distributors, supermarkets, diners, corporate dining, hospitals, assisted living, hotels, country clubs, gourmet grocery, retail seafood counters, military, nursing homes, cruise lines, universities/colleges, catering, deli cases, pubs, cafeterias.

15 SHRIMP & TOMATO SALAD General Information Combination of shrimp, and tomatoes mixed with a flavorful vinaigrette. This is sure to please. Serving Suggestions Ingredients Shrimp, Tomatoes, Vinaigrette(Olive Oil, White Vinegar, Lemon Juice, Salt, Oregano, Granulated Garlic, Basil, and Italian Seasoning), and Parsley. Allergens: contains shellfish (shrimp); produced in a facility that processes tree nuts and soy Handling Instructions Market Segment As a salad, appetizer, entrée, grabs and go containers, and great for retail fish stores. Ordering Information Keep refrigerated below day shelf life. Food distributors, supermarkets, diners, corporate dining, hospitals, assisted living, hotels, country clubs, gourmet grocery, retail seafood counters, military, nursing homes, cruise lines, universities/colleges, catering, deli cases, pubs, cafeterias. Via fax or call order line

16 THAI CURRY SHRIMP SALAD General Information Combination of Shrimp, Cashew, and Raisins mixed with Thai Curry Dressing. Ingredients Shrimp, Diced Celery, Sliced Scallions, Mayo, Greek Yogurt, Cashew, Chutney, Raisins, Curry Powder, Black Pepper. Allergens: contains shellfish (lobster), nuts (cashews), and eggs ; produced in a facility that processes tree nuts and soy Serving Suggestions As a salad, appetizer, entrée, grabs and go containers, and great for retail fish stores. Ordering Information Handling Instructions Keep refrigerated below day shelf life. Market Segment Food distributors, supermarkets, diners, corporate dining, hospitals, assisted living, hotels, country clubs, gourmet grocery, retail seafood counters, military, nursing homes, cruise lines, universities/colleges, catering, deli cases, pubs, cafeterias. Via fax or call order line

17 New Retail Salad

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