Sea of Flavors. Gordon Food Service

Transcription

1 1 ocean fish & seafood guide Sea of Flavors Gordon Food Service

2 Ocean Fish & Seafood It s time to celebrate all things sea, serving diners the flavors, variety, and even the surprise of our abundant oceans. Take a voyage through these pages and discover wave after wave of edible ocean favorites. This guide brings the wharf to your doorstep. Whether your specialty is fried cod, flaky whitefish, hearty salmon, succulent sea bass, or any variety of seafood from calamari, clams, mussels, and shrimp, to crab and lobster we have what it takes to satisfy customers whose cravings run deep. Recipes Roasted Stu ed Sole 3, Mahi-Mahi with Blue Cheese Crust 4, San Francisco Cioppino 5, Skillet Smoked Oysters 6, Thai Coconut Mussel Bowl 7, Calamari with Fingerling Potatoes 8 Products Ocean Fish 9, Shell sh 13, Squid & Octopus 15 2

3 Roasted Stuffed Sole Yield: 1 8-oz. serving Imported Rock Sole Fillet, 4 oz., thawed 2 ct. Recipe Ham and Vegetable Filling 2 oz. Recipe Parmesan Breadcrumbs 1½ oz Primo Gusto Frozen Alfredo Sauce, warmed 1½ oz Markon Roma Tomatoes, diced ½ oz Markon Fresh Chives, sliced on bias 1 6 oz. Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Place just cooked through. CCP: Final internal cooking temperature must reach a minimum of 165 F, held for a minimum of 15 seconds. Place the sole on a warmed serving plate. Drizzle the sauce on the plate around the sole. Sprinkle the diced tomatoes and sliced chives over the top of the sole. Ham and Vegetable Filling Yield: Approx. 3 lb GFS Clear Vegetable Salad Oil 1 oz Markon Ready-Set-Serve Diced Onion 8 oz Markon Sliced Mushrooms 8 oz GFS Diced Sweet Red Peppers 4 oz GFS Water-Added Smoked Round Ham 1 lb Primo Gusto Frozen Alfredo Sauce, thawed 12 oz Shredded Swiss Cheese 8 oz. Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Heat the oil in a large rondeau or brazier pan. Add the onions and mushrooms and sauté until lightly browned, and any liquid has evaporated. Add the red peppers and sauté until tender. Add ham and Alfredo sauce. Bring to a simmer. CCP: Final internal temperature must reach a minimum of 165 F, held for a minimum of 15 seconds. Remove from heat and cool. Fold in the Swiss cheese. Place in a covered storage container, label, date, and refrigerate until needed. CCP: Refrigerate at 41ºF, or below. Parmesan Breadcrumbs Yield: 4 lb GFS Panko Breadcrumbs 3 lb Primo Gusto Fancy Shredded Parmesan Cheese 1 lb GFS Liquid Butter Alternative 6 oz Trade East Grilling Dust Seasoning 1 oz. Wash hands. Combine all ingredients in a stainless-steel mixing bowl and mix thoroughly. Place in a covered storage container, label, date, and refrigerate until needed. CCP: Refrigerate at 41ºF, or below. Costs: Selling Price $10.00; Cost per Portion $2.53; Profit $7.47; Food Cost 25% 3

4 Mahi-Mahi with Blue Cheese Crust Yield: 1 8-oz. serving GFS Boneless Skinless Mahi-Mahi Fillet, 8 oz., thawed 1 ct GFS Iodized Salt to taste Trade East Ground Black Pepper to taste Bistro Sauce 1 oz. Recipe Blue Cheese and Dijon Crust oz GFS Pan & Grill Oil 1 Tbsp GFS Linguine Pasta, prepared per package instructions 8 oz Brickman s Roasted Red Peppers, drained and diced 1 oz Markon Roma Tomatoes, diced 1 oz Markon Chives, sliced on the bias 1 Tbsp Primo Gusto Frozen Alfredo Sauce, warmed 4 oz Markon Cello-Wrapped Parsley, chopped 1 tsp. Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Season the mahi-mahi with salt and pepper. Spread the bistro sauce on top of the CCP: Final internal cooking temperature must reach a minimum of 145 F, held for a minimum of 15 seconds. The breadcrumbs should be golden-brown. Add the pan and grill oil to a heated sauté pan. Add the linguini, red peppers, tomatoes, and chives. Sauté until heated through. Place the linguini mixture in a warmed serving bowl. Top with the mahi-mahi. Ladle the warmed Alfredo sauce over the linguini and garnish with chopped parsley. BLUE CHEESE AND DIJON CRUST Yield: Approx. 42 oz GFS Panko Breadcrumbs 2 lb GFS Liquid Butter Alternative 8 oz Dijon Mustard 2 oz Trade East Canadian Steak Seasoning 2 Tbsp Markon Lemons, zested 1 2 oz. zest Blue Cheese Crumbles 8 oz. Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Combine the breadcrumbs, liquid butter alternative, Dijon mustard, steak seasoning, and lemon zest in a mixing bowl. Fold the blue cheese crumbles into the breadcrumb mixture. Place in a covered storage container, label, date, and refrigerate. CCP: Cold food held for later service must maintain a maximum internal temperature of 41 F. Costs: Selling Price $15.00 Cost per Portion $5.19; Profit $9.81; Food Cost 35% 4

5 5 San Francisco Cioppino Yield: 12 servings Primo Gusto Extra Virgin Olive Oil 1 oz GFS Boneless Skinless Mahi-Mahi Portions, 4-6 oz., Thawed, sliced into 1" pieces 5 oz Cooked Littleneck Clams, thawed 6 ct Cooked Blue Chilean Mussels 6 ct. Recipe Cioppino Sauce 8 oz Sienna Bakery French Batard Bread, prepared and sliced into 1" slices 3 ct. Recipe Fresh Herb Oil 1 Tbsp. To prepare à la carte: Wash hands. Place oil in a heated 1-quart sauce pan. Add diced mahi-mahi and shrimp. Sauté until browned and just cooked through. Add clams and mussels. Add cioppino sauce. Bring to a simmer. Cover pan and cook until just heated through. CCP: Final internal cooking temperature must reach a minimum of 145 F, held for 15 seconds. Brush bread slices with herb oil. Place bread oiled-side down on a heated char-grill or broiler. Cook until golden-brown. Spoon the seafood mixture into a heated serving bowl. Fan the grilled bread in the bowl next to the seafood. Cioppino Sauce Yield: 6 lb Primo Gusto Extra Virgin Olive Oil 2 oz Markon Ready-Set-Serve Diced Onions 1 lb Markon Ready-Set-Serve Diced Green Peppers 12 oz Chopped Garlic in Water, drained 1 oz. ** Red Wine 2 c Primo Gusto Diced Pear Tomatoes #10 can Trade East Leaf Oregano 1 Tbsp Trade East Rosemary Leaves, chopped 1 Tbsp Trade East Whole Fennel Seeds 1 Tbsp Trade East Restaurant-Grind Black Pepper 1 Tbsp Trade East Whole Celery Seeds 1 tsp Trade East Whole Bay Leaves 4-5 leaves No-MSG Clam Base 1 oz. Water, warmed 2 c. Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Add the oil to a heated rondeau. Add the onions, peppers, and garlic. Cook until vegetables are browned and tender. Add the red wine. Simmer and reduce by half. Add the tomatoes, oregano, rosemary, fennel seeds, pepper, celery, and bay leaves. Dissolve the clam base in the water and add to the sauce mixture. Mix thoroughly. Bring to a boil. Simmer for 30 minutes. Allow to cool. Transfer to a covered storage container, label, date, and refrigerate until needed. CCP: Refrigerate at 41 F, or below. Fresh Herb Oil Yield: 70 oz Primo Gusto Extra Virgin Olive Oil 48 oz Markon Fresh Basil, trimmed 2 oz Markon Fresh Chives, trimmed 2 oz Markon Cello-Wrapped Parsley, trimmed 2 oz Markon Fresh Dill, trimmed 2 oz. Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. In two batches, add all of the ingredients to a 2-quart blender. Blend until smooth. Transfer to a covered storage container and refrigerate until needed. CCP: Refrigerate at 41 F, or below. Mix well before use. Costs: Selling Price $10.00; Cost per Portion $2.83; Profit $7.17; Food Cost 28% **Available through the retail market.

6 Yield: 1 5-oyster serving ** Apple or Cherry Fine Wood Chips 2 oz Half-Shell Oysters 5 ct. Recipe Lemon-Garlic Butter oz. To prepare à la carte: Wash hands. Heat a 5" or 6" skillet over high heat. Place 1 oz. of wood chips in the pan, allowing chips to smoke. Place 5 oysters on top of smoking chips. Keep shells as level as possible when placing them in chips. Add lemon-garlic butter on top of oysters. Cover oysters and cook until warmed through or to desired doneness. CCP: Final internal cooking temperature must reach a minimum of 145 F, held for 15 seconds. Uncover oysters and place on a liner; serve smoking hot. Skillet Smoked Oysters Lemon-Garlic Butter Yield: 36 oz GFS Unsalted Butter, softened 2 lb Roasted Garlic, chopped 4 oz Markon California Parsley, chopped 1 oz. Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Place butter, garlic, parsley, and lemon juice in the bowl of an electric thoroughly. Place 1-pound portions of butter on sheets of parchment paper and roll into 2" cylinders. Wrap rolls in plastic and transfer to a covered storage container, label, date, and refrigerate until needed, up to 1 week, or freeze up to 6 months. CCP: Refrigerate at 41 F, or below. Costs: Selling Price $11.00; Cost per Portion $3.53; Profit $7.47; Food Cost 32% **Available through the retail market. 6

7 Thai Coconut Mussel Bowl Kimchee Yield: 4 1 / 2 lb California Nappa Cabbage, trimmed 4 lb Markon Jumbo Spanish Onions, trimmed, thinly sliced on a Japanese Mandoline 8 oz Kosher Salt 12 oz Unseasoned Rice Wine Vinegar 1 c Sriracha 1½ Tbsp GFS Granulated Sugar 1 oz. ** Fish Sauce 2 tsp Markon Fresh Peel Garlic, minced 2 Tbsp. Yield: 24 1-lb. servings Chilean Blue Mussels, thawed 24 lb GFS Heavy Whipping Cream 3 qt Coconut Milk qt Jumbo Carrots, julienned on a mandoline lb. Recipe Kimchee lb Kosher Salt 1 Tbsp Trade East Ground White Pepper 1 Tbsp Markon Green Onions, sliced on long bias 2 Tbsp Markon Fresh Basil, chopped c GFS Unsalted Butter lb GFS Shredded Coconut, toasted 12 oz. Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Pour the mussel liquid from the bag into a heated sauté pan, leaving mussels in bag. Add heavy cream, coconut milk, carrots, and kimchee to the pan. Bring to a simmer. Season to taste with salt and pepper. Add green onions, basil, and butter. Then add the drained mussels from the bag and swirl in pan. Cook until just warmed through. CCP: Final internal cooking temperature must reach a minimum of 145 F, held for 15 seconds. Spoon the mussels into a warmed serving bowl. Spoon vegetables from the pan over the mussels. Pour any excess sauce over the mussels. Sprinkle toasted coconut over the mussels. Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. lengthwise into quarters. Remove the tough inner core. Slice the cabbage ribs widthwise 1½" to 2" pieces. You will need to yield 4 lb. of trimmed cabbage. Place the cabbage and onions on a 2" perforated stainlesssteel hotel pan. Place the 2-inch pan inside a 4-inch full stainless-steel hotel pan to catch liquid that is extracted from the cabbage and onions. Sprinkle a ½ cup of salt over top of the cabbage and onions. Toss to coat room temperature for two hours. Combine rice vinegar, sriracha, sugar, together thoroughly. Rinse the salt from the cabbage under cold tap water. Pat dry with paper towel. Add the cabbage to the rice vinegar mixture. Mix thoroughly until evenly coated. Place in a nonreactive storage container. Cover, label, date, and refrigerate for at least 4 hours. CCP: Refrigerate at 41ºF, or below. This is an Asian form of pickling. May allow to cure for 1-4 weeks. CCP: Refrigerate at 41ºF, or below. Mix well before each use. Costs: Selling Price $12.00; Cost per Portion $3.12; Profit $8.88; Food Cost 26% **Available through the retail market. 7

8 Calamari with Fingerling Potatoes Yield: 24 4-oz. servings REORDER NO. DESCRIPTION AMOUNT Fingerling Potatoes, washed & drained 9 lb Kosher Salt 1 Tbsp Trade East Ground Black Pepper 2 tsp. Recipe Fresh Herb Oil 48 oz GFS Quartered Artichoke Hearts, drained 2¼ lb Pitted Jumbo Kalamata Olives, drained 192 ct GFS Pan-and-Grill Oil 12 oz Calamari Fillets, 4 to 6 oz., thawed 6 lb. and sliced into ¼" strips Feta Cheese Crumbles 12 oz Pepper Mill Creamy Caesar Dressing, in squeeze bottle 24 oz Markon Fresh Italian Parsley, trimmed 24 sprigs Wash hands. Wash all fresh produce under cool, running water. Drain well. Place the potatoes in a stainless-steel bowl and season with salt and pepper. Ladle the herb oil over the potatoes and mix thoroughly. Place the potatoes on a parchment-lined sheet date, and refrigerate until needed. CCP: Product s internal temperature must drop from 135 F to 70 F within 2 hours, and from 70 F to 40 F within an additional 4 hours. CCP: Refrigerate at 41 F, or below. To prepare à la carte: until heated through. CCP: Final internal cooking temperature must reach a minimum of 165 F, held for a minimum of 15 seconds. Place the pan-and-grill oil in a heated sauté pan and add the calamari strips. Sauté until browned and cooked through. CCP: Final internal cooking temperature must reach a minimum of 145 F, held for a minimum of 15 seconds. Mix the calamari with the potato mixture and place in the center of a warm serving bowl. Sprinkle with feta cheese and drizzle with creamy Caesar dressing. Garnish with a sprig of parsley. FRESH HERB OIL Yield: 48 oz. REORDER NO. DESCRIPTION AMOUNT Kitchen Essentials Pomace Olive Oil 48 oz Markon Fresh Basil 2 oz Markon Fresh Chives 2 oz Markon Cello-Wrapped Parsley 2 oz Markon Fresh Dill 2 oz. Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. In 2 batches, add the oil, basil, chives, parsley, and dill to a 2-qt. blender. Blend until smooth. Transfer to a covered container, label, date, and refrigerate until needed. CCP: Product must be cooled to a maximum internal temperature of 41 F, or less within 4 hours. CCP: Refrigerate at 41 F, or below. Mix well before each use. Costs: Selling Price $9.00 Cost per Portion $2.70; Profit $6.30; Food Cost 30% 8

9 Ocean Fish COD CELLOS REORDER NO. DESCRIPTION A Cod Fillets, Boneless, Skinless, Raw, Once-Frozen, 1 2 ct./wrap 10/5 lb Icelandic Cod Fillets, Raw, Once-Frozen, 2 lb., Supercello 15/2 lb North Atlantic Cod Fillets, Wild-Caught, Boneless, Skinless, Raw, Twice-Frozen, 1 3 ct./wrap 10/5 lb. CASE PACK A COD FILLETS - 1x FROZEN Alaskan Cod Fillets, Wild-Caught, Boneless, Skinless, Raw, Shatter-Pack, Chemical-Free, oz. 3/15 lb North Atlantic Cod Fillets, Wild-Caught, Boneless, Skinless, Raw, Shatter-Pack, Chemical-Free, 8-16 oz. 20 lb North Atlantic Cod Fillets, Boneless, Skinless, Raw, Shatter-Pack, Chemical-Free, oz. 20 lb. B * Seafood Alaskan Cod Fillets, Wild-Caught, Boneless, Skinless, Raw, Shatter-Pack, oz. 3/15 lb. COD LOINS AND NATURAL PORTIONS 1x FROZEN North Atlantic Cod Loins, Wild-Caught, Boneless, Skinless, Raw, IQF, Chemical-Free, 5 oz. 10 lb Atlantic Cod Loins, Wild-Caught, Boneless, Skinless, Raw, IQF, Chemical-Free, 4 oz. 10 lb North Atlantic Cod Loins, Boneless, Skinless, Raw, IQF, Chemical-Free, 6 oz. 10 lb. B COD LOINS AND NATURAL PORTIONS 2x FROZEN GFS North Atlantic Cod Loins, Boneless, Skinless, Raw, IQF, 2 oz. 10 lb * GFS North Atlantic Cod Loins, Boneless, Skinless, Raw, IQF, 3 oz. 10 lb. C GFS North Atlantic Cod Loins, Boneless, Skinless, Raw, IQF, 4 oz. 10 lb GFS North Atlantic Cod Loins, Boneless, Skinless, Raw, IQF, 5 oz 10 lb GFS North Atlantic Cod Loins, Boneless, Skinless, Raw, IQF, 6 oz. 10 lb Kitchen Essentials North Atlantic Cod Tail Portions, Boneless, Skinless, Raw, IQF, 5 oz. 10 lb Samband Atlantic Cod Tails, Natural-Cut, Boneless, Skinless, Raw, 5 oz. 10 lb. FISH STEAKS Wild-Caught Halibut Gordon Signature Alaskan Halibut Fillets, Boneless, Skinless, Raw, Frozen, IVP, Chemical-Free, 6 oz. 27 ct Gordon Signature Alaskan Halibut Fillets, Boneless, Skinless, Raw, Frozen, IVP, Chemical-Free, 8 oz. 20 ct. C 9

10 Ocean Fish A B Wild-Caught Mahi-Mahi REORDER NO. DESCRIPTION GFS Mahi-Mahi Portions, Boneless, Deep-Skinned, Raw, Once-Frozen, IVP, Chemical-Free, 4 oz. 10 lb GFS Mahi-Mahi Portions, Boneless, Deep-Skinned, Raw, Once-Frozen, IVP, Chemical-Free, 6 oz. 10 lb. A GFS Mahi-Mahi Portions, Boneless, Deep-Skinned, Raw, IQF, IVP, Chemical-Free, 8 oz. 10 lb Mahi-Mahi Fillets, Boneless, Skinless, Raw, Once-Frozen, IQF, Chemical-Free, 2-4 oz. 10 lb. Red Tuna Passport Red Tuna Steak, Raw, IVP, 4 oz. 10 lb Passport Red Tuna Steak, Raw, IVP, 6 oz. 10 lb Passport Red Tuna Steak, Raw, IVP, 8 oz. 10 lb. B, 5 oz. 10 lb. CASE PACK C WILD-CAUGHT OCEAN FILLETS Ocean Perch * GFS Atlantic Ocean Perch Fillets, Skin-On, Boneless, Raw, IQF, 1 2 oz. 6/3 lb Canadian Perch Fillets, Boneless, Skin-On, Pinbone In, Raw, Frozen, Chemical-Free, 8 12 ct./lb. 4/10 lb * North Atlantic Ocean Perch Fillets, Skin-On, Raw Frozen, 4 6 ct./lb. 4/10 lb North Atlantic Ocean Perch Fillets, Skin-On, Pinbone Out, Raw, Frozen, 6 8 ct./lb. 4/10 lb Ocean Perch Fillets, Boneless, Skin-On, Raw, IQF, Chemical-Free, 8 16 ct./lb. 4/10 lb * Ocean Perch Fillets, Boneless, Skinless, Raw, IQF, Once-Frozen, 2 3 oz. 10 lb. Pollock GFS English-Cut Unbreaded Pollock, Raw, Boneless, Skinless, Frozen, 4 oz. 10 lb Alaskan Pollock Fillets, Wild-Caught, Boneless, Skinless, Raw, IQF, Once-Frozen, Chemical-Free, 2 4 oz. 25 lb * Alaskan Pollock Fillets, Wild-Caught, Boneless, Skinless, Raw, Once-Frozen, Shatter-Pack, Chemical-Free, 2 4 oz. 3/15 lb Alaskan Pollock Fillets, Wild-Caught, Boneless Skinless, Raw, IQF, Once-Frozen, Chemical-Free, 4-6 oz. 25 lb Alaskan Pollock Fillets, Wild-Caught, Boneless, Skinless, Raw, Once-Frozen, Shatter-Pack, Chemical-Free, 4 6 oz. 3/15 lb. C Alaskan Pollock Fillets, Wild-Caught, Boneless, Skinless, Raw, Once-Frozen, Shatter-Pack, Chemical-Free, 6 8 oz. 3/15 lb. 10 *Not available in all areas. Check with your Gordon Food Service Customer Development Specialist for availability.

11 Pollock (cont.) REORDER NO. DESCRIPTION IPM Pollock Fillets, Boneless, Skinless, Raw, IQF, 2 4 oz. 4/10 lb IPM Scrod Pollock Fillets, Boneless, Skinless, Raw, IQF, 4 6 oz. 4/10 lb Pollock Loins, Wild-Caught, Boneless, Skinless, Raw, IQF, 2 oz. 10 lb * Pollock Loins, Wild-Caught, Boneless, Skinless, Raw, IQF, 3 oz. 10 lb Pollock Loins, Wild-Caught, Boneless, Skinless, Raw, IQF, 4 oz. 10 lb. Cape Haddie Haddie Cape Capensis Fillets, Boneless, Skinless, Raw, IQF, 3 4 oz. 11 lb Haddie Cape Capensis Fillets, Boneless, Skinless, Raw, IQF, 5 7 oz. 11 lb Haddie Cape Capensis Fillets, Boneless, Skinless, Raw, IQF, 7 9 oz. 11 lb. Chilean Sea Bass Chilean Sea Bass, Boneless, Skinless, Raw, Frozen, IVP, 6 oz. 10 lb Chilean Sea Bass, Boneless, Skinless, Raw, Frozen, IVP, 8 oz. 10 lb. CASE PACK Flounder D GFS Flounder Fillets, Boneless, Skinless, Raw, IQF, 3 5 oz. 6/3 lb. Grouper Grouper Fillets, Boneless, Skinless, Raw, Individually-Wrapped, Chemical-Free, 6 8 oz. 10 lb Grouper Fillets, Boneless, Skinless, Raw, Once-Frozen, IQF, Individually-Wrapped, Chemical-Free, oz. 10 lb Grouper Fillets, Boneless, Skinless, Raw, Once-Frozen, Chemical-Free, 4 6 oz. 10 lb Grouper Fillets, Boneless, Skinless, Raw, Once-Frozen, Chemical-Free, 8 10 oz. 10 lb. Haddock Atlantic Haddock Fillets, Boneless, Skinless, Raw, IQF, 6 8 oz. 10 lb Frostmark North Atlantic Haddock Loins, Wild-Caught, Boneless, Skinless, Raw, IQF, 4 oz. 10 lb. E Samband Haddock Fillets, Boneless, Skinless, Raw Once-Frozen, 1 3 ct./wrap 10/5 lb. Orange Roughy Orange Roughy Fillets, Boneless, Skinless, Raw, Once-Frozen, Shatter-Pack, 4 6 oz lb Orange Roughy Fillets, Boneless, Skinless, Raw, Once-Frozen, Shatter-Pack, 6 8 oz lb. Snapper Snapper Fillets, Boneless, Skin-On, Raw, Frozen, Individually Wrapped, 6 8 oz. 10 lb. Sole F Sole Fillets, Boneless, Skinless, Raw, IQF, 4 5 oz. 10 lb Sole Fillets, Boneless, Skinless, Raw, IQF, 6 7 oz. 10 lb. E D *Not available in all areas. Check with your Gordon Food Service Customer Development Specialist for availability. F 11

12 Ocean Fish A B C SALMON PRODUCTS Coho Salmon REORDER NO. DESCRIPTION CASE PACK GFS Alaskan Coho Salmon Fillets, Boneless, Skin-On, Raw, Once-Frozen, IVP, 6 oz. 27 ct GFS Alaskan Coho Salmon Fillets, Boneless, Skin-On, Raw, Once-Frozen, IVP, 8 oz. 20 ct. Farmed Salmon GFS Atlantic Salmon Portions, Farm-Raised, Boneless, Skinless, Raw, Once-Frozen, IVP, Chemical-Free, 5 oz. 6/3 lb. A GFS Chilean Atlantic Salmon Portions, Farm-Raised, Boneless, Deep-Skinned, Raw, Once-Frozen, IVP, Chemical-Free, 6 oz. 27 ct GFS Chilean Atlantic Salmon Portions, Farm-Raised, Boneless, Deep-Skinned, Raw, Once-Frozen, IVP, Chemical-Free, 8 oz. 20 ct GFS Norwegian Atlantic Salmon Fillets, Farm-Raised, Boneless, Deep-Skinned, Raw, Once-Frozen, IVP, Chemical-Free, 4 oz. 40 ct GFS Norwegian Atlantic Salmon Portions, Farm-Raised, Boneless, Deep-Skinned, Raw, Once-Frozen, IVP, Chemical-Free, 6 oz. 27 ct GFS Norwegian Atlantic Salmon Portions, Farm-Raised, Boneless, Deep-Skinned, Raw, Once-Frozen, IVP, Chemical-Free, 8 oz. 20 ct Norwegian Atlantic Salmon Sides, Farm-Raised, Boneless, Skinless, E-Trim, Raw, Once-Frozen, IVP, Chemical-Free, 2 4 lb. 22 lb Trident Seafood Buttermilk Battered Alaskan Salmon Croquettes, Fillet-Shaped, Oven-Ready, Cooked, IQF, 3 oz. 10 lb. Keta Salmon GFS Alaskan Keta Salmon Fillets, Wild-Caught, Boneless, Skin-On, Raw, Frozen, IVP, 4 oz. 40 ct GFS Alaskan Keta Salmon Fillets, Wild-Caught, Boneless, Skin-On, Raw, Frozen, IQF, 6 oz. 2/5 lb. B GFS Alaskan Keta Salmon Fillets, Wild-Caught, Boneless, Skin-On, Raw, Frozen, IVP, 8 oz. 20 ct Trident Seafood Alaskan Keta Salmon Portions, Wild-Caught, Boneless, Skinless, Raw, Frozen, IVP, 4 oz. 40 ct Trident Seafood Keta Salmon Sides, Pin-Bone Out, Skin-On, Frozen, IVP, 1 3 lb. 20 lb. Smoked Salmon Santa Barbara Hot-Smoked Salmon Sides, Farm-Raised, Skin-On, Sectioned, Cooked, Frozen, lb. 2/2.5 lb Santa Barbara Norwegian-Style Cold-Smoked Atlantic Salmon, Sliced, Cooked, Frozen, lb. 2/2.5 lb. C Santa Barbara Scottish-Style Cold-Smoked Atlantic Salmon, Sliced, Cooked, Frozen, lb. 2/2.5 lb. Sockeye Salmon GFS Alaskan Sockeye Salmon Fillets, Wild-Caught, Boneless, Skin-On, Raw, Frozen, IVP, 6 oz. 27 ct GFS Alaskan Sockeye Salmon Fillets, Wild-Caught, Skinless, Raw, Frozen, IVP, 8 oz. 20 ct. 12

13 Shellfish LOBSTER Cold-Water Lobster REORDER NO. DESCRIPTION CASE PACK Clearwater Canadian Lobster Meat, Split, Shell-On, Raw, Frozen, 7 9 oz. 5.5 lb North Atlantic Lobster Tails, Shell-On, Raw, Frozen, 3 4 oz. 10 lb North Atlantic Lobster Tails, Shell-On, Raw, Frozen, 4 5 oz. 10 lb North Atlantic Lobster Tails, Shell-On, Raw, Frozen, 5 6 oz. 10 lb North Atlantic Lobster Tails, Shell-On, Raw, Frozen, 6 7 oz. 10 lb * North Atlantic Lobster Tails, Shell-On, Raw, Frozen, 8 10 oz. 10 lb South African Lobster Tails, Shell-On, Size F, Raw, Frozen, oz. 10 lb South African Rock Lobster Tails, Shell-On, Size D, Raw, Frozen, 8 10 oz. 10 lb. Warm-Water Lobster Caribbean Lobster Tails, Shell-On, Raw, Frozen, 6 oz. 10 lb. D Caribbean Lobster Tails, Shell-On, Raw, Frozen, 8 oz. 10 lb Caribbean Lobster Tails, Shell-On, Raw, Frozen, Individually Wrapped, oz. 10 lb. D CRAB LEGS AND CLAWS Dungeness Dungeness Crab Clusters, Cooked, Frozen, Soldier-Packed, 9 11 oz. 25 lb. King Brown King Crab Legs, Cooked, Frozen, ct./10 lb. 20 lb Brown King Crab Legs, Cooked, Frozen, 20 & Up per 10 lb. 20 lb Red King Crab Legs & Claws, Cooked, Frozen, ct./10 lb. 20 lb Red King Crab Legs & Claws, Window-Cut, Cooked, Frozen, ct./10 lb. 10 lb Red King Crab Legs, Cooked, Frozen, ct./10 lb. 20 lb Red King Crab Legs, Split, Cooked, Frozen, ct./10 lb. 20 lb Red King Crab Legs, Cooked, Frozen, 9 12 ct./10 lb. 20 lb. Snow * Alaskan Snow Crab Legs, Claw-On, Scored, Snap & Pull, Frozen, ct./lb. 10 lb Canadian Snow Crab Clusters, Claw-On, Cooked, Frozen, Soldier-Packed, 5 8 oz. 30 lb Canadian Snow Crab Clusters, Claw-On, Cooked, Frozen, 8 10 oz. 30 lb Canadian Snow Crab Clusters, Claw-On, Cooked, Frozen, 10 oz. & Up 30 lb. E SHRIMP Cooked, Peeled, and Deveined Shrimp GFS Pink Salad Shrimp, Peeled & Deveined, Cooked, Frozen, ct./lb. 4/2.5 lb. E GFS Tiger Shrimp, Peeled & Deveined, Tail-On, Cooked, IQF, ct./lb. 6/1.5 lb GFS Tiger Shrimp, Peeled & Deveined, Tail-On, Cooked, IQF, ct./lb. 6/1.5 lb GFS Tiger Shrimp, Peeled & Deveined, Tail-On, Cooked, IQF, ct./lb. 6/1.5 lb GFS Tiger Shrimp, Peeled & Deveined, Tail-On, Cooked, IQF, ct./lb. 6/1.5 lb. F GFS Tiger Shrimp, Peeled & Deveined, Tail-On, Cooked, IQF, ct./lb. 6/1.5 lb GFS Tiger Shrimp, Peeled & Deveined, Tail-On, Cooked, IQF, ct./lb. 6/1.5 lb GFS Tiger Shrimp Rings with Cocktail Sauce, Cooked, IQF, ct./lb. 6/2.25 lb CenSea White Shrimp, Peeled & Deveined, Tail-On, Headless, Cooked, Frozen, ct./lb. 5/2 lb. F *Not available in all areas. Check with your Gordon Food Service Customer Development Specialist for availability. 13

14 Shellfish C B A PEELED AND DEVEINED SHRIMP REORDER NO. DESCRIPTION CASE PACK A Tail-On GFS Tiger Shrimp, Peeled & Deveined, Tail-On, Raw, IQF, ct./lb. 6/1.5 lb. B GFS Tiger Shrimp, Peeled & Deveined, Tail-On, Raw, IQF, ct./lb. 6/1.5 lb GFS Tiger Shrimp, Peeled & Deveined, Tail-On, Raw, IQF, ct./lb. 6/1.5 lb GFS Tiger Shrimp, Peeled & Deveined, Tail-On, Raw, IQF, ct./lb. 6/1.5 lb Campeche Gold Pink & Brown Shrimp, Peeled & Deveined, Tail-On, Raw, IQF, ct./lb. 8/2 lb Florida Pink Shrimp, Peeled & Deveined, Raw, Block, Frozen, ct./lb. 4/5 lb FPI Shrimp Pieces, Peeled & Deveined, Raw, Frozen 6/3 lb Tiger Shrimp, Peeled & Deveined, Tail-On, Headless, Raw, IQF, 8 12 ct./lb. 5/2 lb White Shrimp, Peeled & Deveined, Tail-On, Headless, Raw, IQF, ct./lb. 5/2 lb White Shrimp, Peeled & Deveined, Tail-On, Headless, Raw, IQF, ct./lb. 5/2 lb White Shrimp, Peeled & Deveined, Tail-On, Headless, Raw, IQF, ct./lb. 5/2 lb White Shrimp, Peeled & Deveined, Tail-On, Raw, Frozen, ct./lb. 5/2 lb White Shrimp, Peeled & Deveined, Tail-On, Headless, Raw, IQF, ct./lb. 5/2 lb White Shrimp, Peeled & Deveined, Tail-On, Raw, Frozen, ct./lb. 5/2 lb. EZ-PEEL SHRIMP GFS Tiger Shrimp, EZ Peel, Shell-On, Deveined, Raw, IQF, ct./lb. 6/1.5 lb. C GFS Tiger Shrimp, EZ Peel, Shell-On, Deveined, Raw, IQF, ct./lb. 6/1.5 lb GFS Tiger Shrimp, EZ Peel, Shell-On, Deveined, Raw, IQF, ct./lb. 6/1.5 lb GFS Tiger Shrimp, EZ Peel, Shell-On, Deveined, Raw, IQF, ct./lb. 6/1.5 lb White Shrimp, EZ Peel, Shell-On, Deveined, Headless, Raw, IQF, ct./lb. 10/2 lb CenSea White Shrimp, EZ Peel, Shell-On, Deveined, Headless, Raw, IQF, ct./lb. 10/2 lb. SHELL-ON GULF SHRIMP A-Pac White Shrimp, Shell-On, Headless, Raw, Block Frozen, ct./lb. 6/4 lb White Shrimp, Shell-On, Raw, Frozen, ct./lb. 10/5 lb White Shrimp, Shell-On, Raw, Frozen, ct./lb. 10/5 lb White Shrimp, Shell-On, Raw, Frozen, ct./lb. 10/5 lb White Shrimp, Shell-On, Raw, Frozen, ct./lb. 10/5 lb White Shrimp, Shell-On, Raw, Block Frozen, ct./lb. 10/5 lb White Shrimp, Shell-On, Raw, Frozen, ct./lb. 10/5 lb White Shrimp, Shell-On, Raw, Frozen, ct./lb. 10/5 lb White Shrimp, Shell-On, Raw, Frozen, ct./lb. 10/5 lb White Shrimp, Shell-On, Raw, Frozen, ct./lb. 10/5 lb White Shrimp, Shell-On, Headless, Raw, Block Frozen, ct./lb. 6/4 lb. 14

15 SHELL-ON TIGER SHRIMP REORDER NO. DESCRIPTION CASE PACK GFS Tiger Shrimp, Shell-On, Headless, Raw, Block Frozen, ct./lb. 6/4 lb. D GFS Tiger Shrimp, Shell-On, Headless, Raw, IQF, ct./lb. 4/5 lb GFS Tiger Shrimp, Shell-On, Headless, Raw, Block Frozen, ct./lb. 6/4 lb GFS Tiger Shrimp, Shell-On, Headless, Raw, IQF, ct./lb. 4/5 lb GFS Tiger Shrimp, Shell-On, Headless, Raw, Block Frozen, ct./lb. 6/4 lb GFS Tiger Shrimp, Shell-On, Headless, Raw, IQF, ct./lb. 4/5 lb GFS Tiger Shrimp, Shell-On, Headless, Raw, Block Frozen, ct./lb. 6/4 lb. D CLAMS GFS Sea Clam Meat, Chopped,.5 Inch Pieces, Cooked, IQF 2/5 lb. E Oyster Bay Littleneck Brown Clams, Whole, Farm-Raised, Cooked, Frozen, ct./lb. 10 lb. MUSSELS Canadian Mussels, Farm-Raised, Cooked, IQF, 25 ct./lb. 5/2 lb. F Chilean Blue Mussels, Farm-Raised, Cooked, IQF 10 lb New Zealand Green Mussels on the Half Shell, Cooked, IQF, ct./lb. 12/2 lb. E OYSTERS G Oysters on the Half-Shell, Raw, IQF 144 ct * Tampa Maid Dipt n Dusted Breaded Oysters, Premium, Raw, IQF, ct./lb. 7/1 lb. SCALLOPS Gordon Signature North Atlantic Dry Sea Scallops, Wild-Caught, Raw, IQF ct./lb. 2/5 lb Gordon Signature North Atlantic Dry Sea Scallops, Wild-Caught, Raw, IQF, ct./lb. 2/5 lb Gordon Signature North Atlantic Dry Sea Scallops, Wild-Caught, Raw, IQF, ct./lb. 2/5 lb GFS Domestic Dry Sea Scallops, Wild-Caught, Raw, IQF, ct./lb. 2/5 lb GFS Domestic Dry Sea Scallops, Wild-Caught, Raw, IQF, ct./lb. 2/5 lb GFS Domestic Dry Sea Scallops, Wild-Caught, Raw, IQF, ct./lb. 2/5 lb Bay Scallops, Farm-Raised, Raw, IQF, ct./lb. 6/5 lb Bay Scallops, Raw, IQF, ct./lb. 5/2 lb Domestic Dry Sea Scallops, Raw, Frozen, ct./lb. 2/5 lb Domestic Dry Sea Scallops, Raw, Frozen, ct./lb. 2/5 lb Domestic Sea Scallops, Raw, Frozen, ct./lb. 2/5 lb Domestic Sea Scallops, Raw, Frozen, ct./lb. 2/5 lb Dry Bay Scallops, Farm-Raised, Raw, IQF, ct./lb. 2/5 lb. F SQUID AND CALAMARI Calamari Fillet Steaks, Tenderized, Raw, IQF, 4-6 oz. 6/5 lb The Town Dock Squid-Loligo Pealei Calamari Tubes, Traditionally Cleaned, Raw, Block Frozen 4/2.5 lb The Town Dock Squid-Loligo Calamari Rings & Tentacles, Fully Cleaned, Raw, Quick Frozen 4/2.5 lb The Town Dock Squid-Loligo Pealei Calamari Tubes & Tentacles, Fully Cleaned, 5 8", Raw, Block Frozen 4/2.5 lb * The Town Dock Calamari Tubes & Tentacles, Fully Cleaned, 5 8", Raw, Frozen 10/2.5 lb. OCTOPUS Octopus, African Whole, Wild-Caught, Raw, Frozen, Ships Fresh, 4 6 lb. (Preorder Required) 30 lb Octopus, Whole, Cleaned, Each Raw IQF, Individually Wrapped, 2 4 lb. 30 lb. G *Not available in all areas. Check with your Gordon Food Service Customer Development Specialist for availability. 15

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