WE DELIVER FRESH SEAFOOD from our kitchen to yours Performance Foodservice - Hickory now offers fresh seafood! CANADIAN ATLANTIC SALMON Salmon, Filet 3-4 lb D/Trim Skin On 1/10 lb - catch wt 277083 Salmon, WHL 12-14 lb 2 pack - catch wt 249663 MAHI-MAHI Mahi, Filet Skin On 4-6 lb 1/10 lb - catch wt 97565 GROUPER Grouper, Filet Red Skin On 1-3 lb 1/10 lb - catch wt 97557 Grouper, Filet BLK Skin On 2-4 lb 1/10 lb - catch wt 97558 SNAPPER Snapper, Gulf American Red Skin On 1/10 lb - catch wt 97559 Snapper, Lane Skin On 1/10 lb - catch wt 97561 SWORDFISH Swordfish, Loin CC 1/10 lb - catch wt 97556 TUNA Tuna, Loin 2+ Skin On 1/10 lb - catch wt 97555 SHELLFISH Oyster, Standard SHKD 1/5 lb gal 63050 Oyster, Select SHKD 1/5 lb gal 86462 Clam, Little Neck 1/100 ct 949013 Scallop U10 Ct Dry 1/8 lb gal 816022 Scallop 10-20 Ct Dry 1/8 lb gal 446795 Mussels PEI Canada 1/10 lb 898633 CHILEAN SEA BASS ea Bass, Fillet SK/ON Refresh 1/10 lb - catch wt 97566
CANADIAN ATLANTIC SALMON The flavor of Atlantic salmon is milder than that of the wild salmon species. The meat is moderately firm and oily. The flesh color varies, depending on the amount of pigment in the feed, but generally Atlantic salmon s meat is a rich orange or pinkish-orange color. The fatty meat appears almost marbled when raw. Atlantic salmon retains its color when cooked and has a large moist flake. poach or smoke MAHI-MAHI Mahi Mahi has a sweet, mildly pronounced flavor similar to swordfish. The lean meat is fairly firm in texture, though not steak like, and it has large, moist flakes. Darker portions of meat can be trimmed away for milder flavor. The raw flesh is pinkish to grayish-white, though dark along the lateral line. Cooked, the meat becomes off-white. Mahi performs well on the grill. Though it is not an oily fish, the meat remains nicely moist and can hold up even to blackening. Mahi has a thick skin that should be removed before cooking. Cooking methods: bake, broil, grill and sauteé
GROUPER Groupers have a mild but distinct flavor, somewhere between bass and halibut. The taste of most groupers is similar, with slight differences in flavor and texture. Red grouper is sweeter and milder than black grouper. Once the skin is removed from the fish, it s hard to tell red and black grouper apart, but black grouper does have a firmer meat in the fresh state. The raw meat is white and lean with a notable lack of bones. Cooked the white meat has a very firm texture and heavy flake and remains moist. Cooking methods: bake, broil, fry, grill, or steam SNAPPER Gulf American red (GAR) snapper has a mild flavor with a medium flake. This is the premium snapper in the market. Lane snapper also has a mild flavor and is more delicate with medium flake. Snapper is usually sold skin on scaled to confirm the specie. GAR and Lane have a soft, delicate flesh. GAR has a whiter flesh while Lanes are a bit darker. Cooking methods: bake, broil, grill and steam
SWORDFISH Swordfish is moist and flavorful with a slightly sweet taste. Steak have a moderately high oil content, lending to a firm meaty texture. The flesh color can very from white and ivory to pink and orange. Color variation does not indicate quality, and all swordfish turns beige after cooking Swordfish flesh should be firm, and cut surfaces should be free of ragged edges. Discolored, dull skin is a sign of mishandling or dehydration. Generally speaking, long lined fish are considered the best. or smoke TUNA Tuna has a mild, meaty flavor similar, some say to swordfish. The meat is bright red in its raw state but, when cooked, turns brown to grayish-tan, firm and moist, with large flakes Look for tuna meat with a glistening, wet look. The ideal is bright translucent red. Fat is desirable, as more fat means more flavor. The flesh has the firmness and appearance of beef steaks. sauteé, smoke, sashimi and sushi
CHILEAN SEA BASS Chilean sea bass has a rich, melt-in-your-mouth flavor. The moderately oily meat is tender and moist with large, thick flakes. Meat from raw Chilean sea bass is snow white. When cooked, the meat remains white, comparable in appearance to cod. Refreshed fillets should be shiny and resilient. The fish is marketed in frozen form; fresh sea bass is nearly always refreshed product (frozen fish that has been thawed). However, since Chilean sea bass is generally frozen at sea, it s a superior product even when sold as previously frozen. Cooking methods: broil, grill, poach, sauté and smoke