Zoo and Aquarium Species Directory

23 Pages·2016·2.48 MB·English

Zoo and
Aquarium
Species
Directory
McRoberts Sales Co., Inc.
is proud to
provide the 3rd Edition of our Seafood Directory for your use as
a reference guide. The seafood shown in this brochure represents
typical items that we inventory for zoos, parks and aquariums.
While these species make up our primary inventory, we can supply
all types of seafood to meet your individual needs.
The analysis guides shown on each page are the results found in
a random sampling by ABC Research Corporation, a laboratory
contracted by McRoberts Sales Co., Inc. It is not to be construed
that all fish of that particular species will consistently contain the
same ratios. It is highly recommended that you seek a laboratory
to perform tests that meet your specifications.
It has been our pleasure to create this brochure for your use and
convenience. We welcome all inquiries for your seafood needs.
Please call our staff Monday through Friday, 8 a.m. to 5 p.m. EST
813.645.2561
Kathi L. Davis, President
Michelle Davis Garis, Secretary/Treasurer
Ryan N. Garis, Sales & Logistics Manager
ANCHOVY 3
BLUE RUNNER 4
BLUEFISH 5
BONITO 6
BUTTERFISH 7
CAPELIN (CANADIAN) 8
CATFISH 9
CLAMS (ATLANTIC SURF) 10
CLAMS (LITTLE NECK) 11
CRAB (BLUE) 12
CRAWFISH 13
CROAKER 14
GLASS MINNOW 15
HERRING 9-12”(ATLANTIC CANADA) 16
HERRING (ATLANTIC USA) 17
HERRING (PACIFIC) 18
HERRING (THREAD) 19
KRILL (PACIFICA) 20
KRILL (SUPERBA) 21
Anchovy
MACKEREL (ATLANTIC) 22
MACKEREL (PACIFIC) 23
MULLET 24 ANALYSIS GUIDE
SALMON (PINK) 25
Ash: 3.20%
SARDINES (CALIFORNIA) 26
SARDINES (SPANISH) 27 Carbohydrates: <dl
SHRIMP (ATLANTIC WHITE) 28
Fat: 4.89%
SILVERSIDES 29
SMELT (LAKE) 30 Moisture: 75.59%
SMELT (NIGHT) 31
Protein: 16.59%
SMELT (PERUVIAN) 32
SMELT (SILVER) 33 Calories: 110.37 cal/100g
SQUID (EAST COAST ILLEX) 34
SQUID (WEST COAST LOLIGO) 35
TILAPIA 36 Scientific Name: Engraluis mordax
TROUT (RAINBOW) 37
WHITE BAIT (GULF) 38 Caught off the coast of California, they are typically
OTHER SPECIES 39 4 to 5 inches in length.
Produced: February through April
September through December
Packaged: IQF (Individually Quick Frozen) in
1/25 & 1/50 pound cases and block frozen
in 1/25 pound cases
3
Blue Runner Bluefish
ANALYSIS GUIDE ANALYSIS GUIDE
Ash: 3.25% Ash: 3.08%
Carbohydrates: <dl Carbohydrates: <dl
Fat: 2.27% Fat: 7.32%
Moisture: 75.45% Moisture: 69.29%
Protein: 19.45% Protein: 19.40%
Calories: 98.23 cal/100g Calories: 147.12 cal/100g
Scientific Name: Caranx crysos Scientific Name: Pomatomus saltatrix
Also known as Hard-Tailed Jack, produced off the Gulf Coast Produced in the Atlantic and the Gulf of Mexico, these fish
of Florida, they range in weight from 1/4 to 2 pounds per fish. range in size from 3/4 pounds up to 4 pounds each fish.
Produced: February through October Produced: March through May
September through November
Packaged: 1/25 pound cases
Packaged: 1/25 and 1/50 pound cases
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Bonito Butterfish
ANALYSIS GUIDE ANALYSIS GUIDE
Ash: 3.61% Ash: 2.37%
Carbohydrates: 1.85% Carbohydrates: <dl
Fat: 3.54% Fat: 4.56%
Moisture: 69.54% Moisture: 76.91%
Protein: 21.46% Protein: 17.12%
Calories: 125.1 cal/100g Calories: 109.52 cal/100g
Scientific Name: Euthynnus alletteratus Scientific Name: Peprilus triacanthus
Produced from the Gulf of Mexico, they are also known as Produced in the Atlantic, these fish average 4 inches in length,
Little Tunny. These fish can grow to a weight of 20 pounds. with approximately 5 to 8 fish per pound.
Produced: April through June Produced: Year-round
September through November
Packaged: 10/5 and 1/25 pound cases
Packaged: 1/25 and 1/50 pound cases
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Capelin(Canadian) Catfish
ANALYSIS GUIDE ANALYSIS GUIDE
Ash: 2.31% Ash: 2.41%
Carbohydrates: <dl Carbohydrates: 2.55 %
Fat: 4.25% Fat: 11.07%
Moisture: 80.14% Moisture: 69.20%
Protein: 14.26% Protein: 14.77%
Calories: 95.29 cal/100g Calories: 168.91 cal/100g
Scientific Name: Mallotus villosus Scientific Name: Ictalurus punctatus
Produced off the Coast of Newfoundland, they average 6 to 8 Farm raised in the United States, these fish are graded
inches in length with approximately 10 to 15 fish per pound. 1 pound and under.
Produced: Late June through July Produced: Year-round
Packaged: Assorted case sizes Packaged: IQF in 1/15 pound cases
8 9
Clams(Atlantic Surf) Clams(Little Neck)
ANALYSIS GUIDE ANALYSIS GUIDE
Ash: 2.41% Ash: 2.00%
Carbohydrates: 3.94% Carbohydrates: 2.80%
Fat: 0.57% Fat: 0.57%
Moisture: 79.05% Moisture: 88.10%
Protein: 14.03% Protein: 6.53%
Calories: 77.01 cal/100g Calories: 42.45 cal/100g
Scientific Name: Spisula solidissima Scientific Name: Mercenaria mercenaria
Produced off the New England Coast of the United States. Farm raised on the West Coast of Florida, they range
Production is dependent on weather conditions. from 11/2 to 21/2 inches wide.
Produced: Year-round Produced: Year-round
Packaged: Whole Clam Meat 2/25 pound case Packaged: In the shell graded 200 count
Clam Strips 6/5 pound case and 400 count per case
IQF Clam Tongues 1/40 pound case
Chopped Clams 10/5 pound case
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Crab(Blue) Crawfish
ANALYSIS GUIDE ANALYSIS GUIDE
Ash: 15.22% Ash: 7.96%
Carbohydrates: 3.17% Carbohydrates: 1.70%
Fat: 0.54% Fat: 2.65%
Moisture: 70.28% Moisture: 76.55%
Protein: 10.79% Protein: 11.14%
Calories: 60.70 cal/100g Calories: 75.21 cal/100g
Scientific Name: Callinectes sapidus Scientific Name: Procambarus clarkii
Produced on the East Coast of the United States and the Produced off the Gulf Coast and Mississippi River basin.
coastline of the Gulf of Mexico, they average 5 inches in width. They are commercially farm raised and average 4 to 6 inches
in length.
Produced: April through June
Produced: January through May
Packaged: IQF in 30 pound cases
Packaged: Assorted case sizes
12 13
Croaker Glass Minnow
ANALYSIS GUIDE ANALYSIS GUIDE
Ash: 3.92% Ash: 3.22%
Carbohydrates: <dl Carbohydrates: <dl
Fat: 6.04% Fat: 1.09%
Moisture: 72.49% Moisture: 80.15%
Protein: 18.08% Protein: 16.19%
Calories: 126.68 cal/100g Calories: 74.57 cal/100g
Scientific Name: Micropogon undulatus Scientific Name: Anchoa hepsetus
Produced in the Gulf of Mexico and the North Atlantic, Also known as the Gulf Anchovy, they are produced
they average 1/2 pound to 1 pound each fish. in the Gulf of Mexico.
Produced: March through November Produced: October through February
Packaged: 1/25 pound cases Packaged: 10/5 pound and 1/25 pound cases
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Herring 9-12”(Atlantic Canada) Herring(Atlantic USA)
ANALYSIS GUIDE ANALYSIS GUIDE
Ash: 2.64% 9”/un 9-12”
Carbohydrates: <dl Ash: 2.59% 2.98%
Fat: 12.90% Carbohydrates: <dl <dl
Moisture: 68.70% Fat: 4.52% 6.74%
Protein: 16.69% Moisture: 75.51% 74.83%
Calories: 182.86 cal/100g Protein: 17.05% 16.08%
Calories: 108.88 cal/100g 124.98 cal/100g
Scientific Name: Clupea harengus
Scientific Name: Clupea harengus
Produced off the Newfoundland, Canada Coastline,
they are graded 9 to 12 inches in length. Commonly
Produced off the Northeast Coast of the United States,
referred to as “high fat” Herring.
they are graded 5 to 8 inches and 9 to 12 inches in length.
Commonly referred to as “low fat” Herring.
Produced: September through December
March through May
Produced: September through December
January through April
Packaged: Assorted case sizes
Packaged: Assorted case sizes
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