SYSCO DETROITLENTEN SEAFOOD RECIPE BOOK

Created By Our Culinary Team:Chef Joe Donovan & Chef Jeff Stefani

41600 Van Born Road - Canton, MI 48188 - 877.711.6371

Demand Status DS CALL IN BY3PM

Skip Day SD CALL IN BY 3PM

Item Pk Size Brand WILD CAUGHT SEAFOOD Item Pk Size Brand LAKE FISH

3481819 1 10# AVG PACKER ESCOLAR LOIN 6514392 1 10# AVG PACKER PERCH FILLET, MI BFLY

1400811 1 10# AVG PACKER COD FILLET, MARKET FRESH 4974481 1 10# AVG PACKER PERCH FILLET, OH BFLY

8315434 1 10# AVG PACKER COD FILLET, REFRESHED 5166459 1 10# AVG PACKER PERCH FILLET, MI SKNLS

5273759 1 10# AVG PACKER GROUPER FILLET 5166475 1 10# AVG PACKER PERCH FILLET, OH SKNLS

9117284 1 10# AVG PACKER HALIBUT FILLET FARMED "BABY" 2110583 1 10# AVG PACKER LAKE TROUT FILLET

1705615 1 10# AVG PACKER MAHI MAHI FILLET 6907745 1 10# AVG PACKER WALLEYE 10-12 OZ FILLET

1719624 1 5# AVG PACKER MONKFISH FILLET 5815451 1 10# AVG PACKER WALLEYE 8-10 OZ FILLET

9815179 1 15# AVG PACKER CHILEAN SEABASS REFRESHED 2109098 1 10# AVG PACKER WHITEFISH FILLET 8-10 OZ

1 10# AVG PACKER SHARK MAKO LOIN DS 3860012 1 10# AVG PACKER WHITEFISH FILLET 10-12 OZ

9288218 1 10#AVG PACKER SNAPPER FILLET 3009263 1 10# AVG PACKER WHITEFISH FILLET 14-16 OZ

7456973 1 10# AVG PACKER SOLE FILLET FRESH 6-8OZ. 5273073 1 10# AVG PACKER WHITEFISH FILLET 16 OZ/UP

5685096 1 5# AVG PACKER SOLE FILLET REFRESHED 5-7OZ.

2153252 1 10# AVG PACKER HALIBUT FILLET REFRESHED

1 10# AVG PACKER WAHOO LOIN DS

1476530 1 10# AVG PACKER SWORDFISH LOIN LIVE MAINE LOBSTER HARD SHELL

6443964 1 10# AVG PACKER TUNA LOIN #1 6987871 1 10#AVG PACKER LOBSTER WHL RAW FRZ RDM

5313517 1 10# AVG PACKER TUNA LOIN 2+ 8733327 6CT 1.25# IMP SFD LOBSTER LIVE 1.25# AVG

6590103 1 10#AVG PACKER SQUID CLND TUBE & TENT FRESH 8733348 15CT 1.25# IMP SFD LOBSTER LIVE 1.25# AVG

8710667 1 30#AVG PACKER SEAWEED FRESH 8733476 6CT 1.5#AV IMP SFD LOBSTER LIVE 1.50# AVG

6502884 1 10# AVG PACER HADDOCK FRESH FILLETS 8733487 15CT 1.5#AV IMP SFD LOBSTER LIVE 1.50# AVG

3875838 1 10# AVG PACKER FISH BONES 8733424 6CT 1# AVG IMP SFD LOBSTER LIVE CHIX

1 10# AVG PACKER REFRESHED BLACK COD SD 8733434 15CT 1# AVG IMP SFD LOBSTER LIVE CHIX

1 10#AVG PACKER REFRESHED KING SALMON FILLET SD

1 10# AVG PACKER SKATE FILLET DS Item Pk Size Brand FARMED SALMON

FARM RAISED FISH 2132520 1 10# AVG PACKER SALMON FIL, CAN 2-3#

1279033 1 10# AVG PACKER CATFISH 5-7OZ. DOMESTIC 2134567 1 10# AVG PACKER SALMON FIL, CAN 3-4#

Price Price

Luigi Belfiore - 734-397-7477

Liam Ayers-734-397-7533

Seafood Department Contacts

Price

Toll Free 1-800-366-3577

1279017 1 10# AVG PACKER CATFISH 7-9OZ. DOMESTIC 7561418 2 6/8# AV PACKER SALMON, WHL, HDON CAN

8045742 1 10# AVG PACKER ARCTIC CHAR FILLET ,0916528 1 10# AVG PACKER SALMON FIL, NORW. 2-3#

7134931 1 12CT. PACKER BRONZINI WHL CLEANED 1-1.25# AVG ,0925891 1 10# AVG PACKER SALMON FIL, NORW. 3-4#

5685280 1 5# AVG PACKER TILAPIA 5-7OZ. REFRESHED 5486255 1 10# AVG PACKER SALMON FIL, NORW. 4-5#

7277122 1 10# AVG PACKER TILAPIA 7-9OZ. FRESH - RAINFOREST 6855219 1 10# AVG PACKER SALMON FIL, 2-3# CHILE

1846484 1 5#AVG PACKER TROUT RAINBOW BNLS 8OZ. 6855237 1 10# AVG PACKER SALMON FIL, 3-4# CHILE

5312794 1 10# AVG PACKER TROUT RAINBOW BNLS BTRFLY 10OZ. 9131616 1 10# AVG PACKER SALMON FIL, 4-5# SCOTTISH

1 10# AVG PACKER TROUT RUBY RED FILLETS SD 8350629 1 16-18# PACKER SALMON WHL SCOTTISH HDON

,0226049 1 10#AVG PACKER SALMON FIL, 3-4# BAY OF FUNDY

SCALLOP FRESH WET PACK

5151081 1 1 GAL. PACKER SCALLOP FRESH WET U/10CT.

3943040 1 1 GAL. PACKER SCALLOP FRESH WET 10/20 CT. Item Pk Size Brand SHELLFISH

SCALLOP FRESH DRY PACK 2151025 1 100CT. PACKER CLAM CHERRYSTONE

6230452 1 1 GAL. PACKER SCALLOP SEA U/10 CT. 6435457 1 100CT. PACKER CLAM LITTLENECK

1649623 1 1 GAL. PACKER SCALLOP SEA 10/20 CT. 2574853 1 10# PACKER MUSSEL PEI, ROPE CULTURED

2581387 1 1 GAL. PACKER SCALLOP SEA 20/30 CT. 6501548 1 10# PACKER MUSSEL WHITEWATER WILD

1 1 GAL. PACKER SCALLOP BAY 60-80CT. SD 9028507 1 10# PACKER MUSSEL WHITEWATER BIG ONE WILD

6467179 1 100CT. PACKER OYSTER IN SHELL CHESAPEAKE, MED.

Item Pk Size Brand SMOKED FISH 4248811 1 80CT. PACKER OYSTER IN SHELL CHESAPEAKE, LG.

1226513 1 5# PACKER SMOKED WHITEFISH CHUNK 9233347 1 1/2 GAL PACKER OYSTER SHUCK COUNT

8096895 1 2/5# PACKER SMOKED WHITEFISH MEAT 6383871 1 1/2 GAL PACKER OYSTER SHUCK SELECT

6504633 1 10#AVG PACKER SMOKED WHITEFISH WHL 2-3# AVG

7366933 2 2-3# DUCKTRP SALMON SIDE CLD SMK, SLICED Item Pk Size Brand FRESH CRAB MEAT

4302121 2 2-3# DUCKTRPSALMON SIDE CLD SMK, SLICED PSTRMI 5 1# PACKER CRAB MEAT JONAH FRESH SD

5363726 2 2-3# DUCKTRP SALMON SIDE CLD SMK, SLICED 7664436 12 1# JACKCTH CRAB MEAT CLAW

2169845 1 10#AVG PACKER SALMON SMOKED WHOLE 6304455 3 1# JACKCTH CRAB MEAT CLAW

8869166 2 2-3# DUCKTRP SALMON HOT SMK, PEPPERED SIDE 6212815 12 1# PACKER CRAB MEAT BACKFIN

1317866 4 3-4# HNY SMK SALMON HOT SMK, SIDE 7636103 12 1# JACKCTH CRAB MEAT SPECIAL

8014219 3 1# DUCKTRP SALMON CLD SMK, TRIM 6306377 3 1# JACKCTH CRAB MEAT SPECIAL

6814818 1 5# DUCKTRP TROUT FILLET HOT SMK 7304310 12 1# JACKCTH CRAB MEAT SUPER LUMP

4937300 12 1# PACKER CRAB MEAT LUMP CHINESE

SEAWINGS BRAND CRAB MEAT 7664477 12 1# JACKCTH CRAB MEAT JUMBO LUMP

8305541 6 1# SEAWNGS CRAB MEAT BACKFIN ,0281279 12 1# PACKER CRAB MEAT JUMBO LUMP CHINESE

8305520 6 1# SEAWNGS CRAB MEAT CLAW 6775555 12 1# PHILLIPS CRAB MEAT JUMBO LUMP

8305561 6 1# SEAWNGS CRAB MEAT JUMBO LUMP 6312813 3 1# JACKCTH CRAB MEAT JUMBO LUMP

8305536 6 1# SEAWNGS CRAB MEAT SPECIAL

Price

Price

© Copyright 2010 SYSCO Food Services of Detroit, All Rights ReservedThis Document and the contents hereof are confidential trade secrets and may not be copied, disclosed, or used without the written permission of SYSCO Food Services of Detroit

4

Sysco Chicago, Inc.

09/10/2010

About Nutrition . . .Fish and shellfish are an important part of a healthful diet. They contain high quality protein and other essential nutrients . . . can be low in saturated fat . . . and may contain omega-3 fatty acids. In fact, a well-balanced diet that includes a variety of fish and shellfish can contribute to heart health and children’s growth and development.

. . . and Safety

But, as with any type of food, it’s important to handle seafood safely in order to reduce the risk of foodborne illness. Follow these basic food safety tips for buying, preparing, and storing fish and shellfish - and you and your family can safely enjoy the fine taste and good nutrition of seafood.

Storing Seafood*Whole fish and fillets should be stored in the coldest part of the walk-in refrigerator (ideally at 30 -32 F.) and packed in flaked ice. As a point of reference; fish held between 45 and 50 F. will spoil 5 times faster than a fish held at 32 F. Fresh whole fish stored in ice should be protected against meltwater by using storage containers with drain holes. Fillets should also be covered in ice although with a barrier, so the ice never touches the flesh and also should be kept in storage containers with drain holes. Seafood held in water or product fluids deteriorates very quickly. Fresh seafood should be handled with care. The delicate flavor, aroma, and texture that make good seafood so special all are directly related to product quality. Blood seepage into the flesh from bruising damages the appearance of seafood as

well as creating a strong “fishy” aroma and taste. Make it a general practice to lift fresh fish gently with two hands.

Sanitation is particularly important with fresh seafood. Bacteria and enzymes are present in all seafood; cooling a fish to 32 only slows down the activities of the invisible spoilers. When the seafood is taken out of cold storage for preparation, the bacteria and enzymes will go back to work breaking down the flesh, turning firm resilient tissue soft and mushy. Don’t allow fresh seafood to sit around waiting to be used—take it out of the cold store as needed.

Fresh Fish:How To Choose ItTo be sure the safety of seafood is being properly preserved, only buy fish that is refrigerated or properly iced. Fish should smell fresh and mild, not fishy, sour, or ammonia-like.

A fish’s eyes should be clear and bulge a little (except for a few naturally cloudy-eyed fish types, such as walleye pike).

Whole fish and filets should have firm, shiny flesh and bright red gills free from slime. Dull flesh could mean the fish is old. Note: Fish fillets that have been previously frozen may have lost some of their shine, but they are fine to eat.

The flesh should spring back when pressed.

Fish fillets should display no darkening or drying around the edges. They should have no green or yellowish discoloration, and should not appear dry or mushy in any areas.

Why Freshness CountsHealthwise, it is important to look for freshness when choosing seafood. In some species, if the catch has been left out in the sun too long - or the fish haven’t been transported under proper refrigeration - toxins known as scombrotoxin, or histamine, can develop. Eating spoiled fish that have high levels

of these toxins can cause illness. *The spoilers of seafood quality: bacteria, enzymes, dehydration, oxidation, contamination and physical damage, will strike whenever they are given an opportunity. These spoilers can be beaten if everyone in the seafood delivery chain from fishermen to chef makes quality their business.Fundamental to seafood quality is the understanding that seafood must be treated differently than beef, pork, lamb and other meat products. Fish and shellfish lack the tough muscular fiber of land animals and their natural environment and body temperatures are much cooler. Consequently, seafood must be handled with care while being kept cool and moist.

Selecting Shellfish: Some Special GuidelinesThe Food and Drug Administration requires shellfish harvesters and processors of oysters, clams, and mussels to put a tag on sacks or containers of live shellfish (in the shell), and a label on containers or packages of shucked shellfish.

Tags and labels contain specific information about the product, including a certification number for the processor, which means that the shellfish were harvested and processed in accordance with national shellfish safety controls.

In addition, follow these general guidelines:

1. Discard Cracked/Broken Ones: Throw away clams, oysters, and mussels if their shells are cracked or broken.

2. Do a “Tap Test”: Live clams, oysters, and mussels will close up when the shell is tapped.

3. Check for Leg Movement: Live crabs and lobsters should show some leg movement. They spoil rapidly after death, so only live crabs and lobsters should be selected and prepared.

What you should know about seafood

5

Seafood Guide

Sysco Chicago, Inc. 250 Wieboldt Drive, Des Plaines, IL 60016 847.699.5400

Preparing SeafoodThaw It Safely

Thaw frozen seafood gradually by placing it in the refrigerator overnight. If you have to thaw seafood quickly, either seal it in a plastic bag and immerse it in cold water.

*Never re-freeze seafood. When using only part of a shatter-pack or package of frozen seafood, remove the desired portion quickly and immediately re-package the remaining product and return to cold storage.

Prevent Cross-Contamination

When you’re preparing fresh or thawed seafood, it’s important to prevent bacteria from the raw seafood from spreading to ready-to-eat food. Take these steps to avoid cross-contamination between raw and cooked foods:Wash hands thoroughly with soap and warm water before and after handling any raw food.

Wash the cutting board with soap and hot water to remove food particles and juices after using it for raw foods such as seafood, and before using the board for cooked or ready-to-eat foods or preparing another food item.

As an added precaution, sanitize cutting boards by rinsing them in a solution made of one teaspoon of chlorine bleach in one quart of water - or run the plastic board through the wash cycle in your automatic dishwasher. Or, consider using one cutting board only for raw foods and another only for ready-to-eat foods such as bread, fresh fruit and vegetables, and cooked fish.

As a rule of thumb, avoid using cutting boards that are made of soft, porous materials. Instead, choose those made of hard maple or plastic, and make sure they are free of cracks and crevices. Smooth surfaces can be cleaned more easily and thoroughly.

Cook It Properly

Most seafood should be cooked to an

internal temperature of 145 °F. But if you don’t have a food thermometer, there are other ways to determine whether seafood is done.

Fish: Slip the point of a sharp knife into the flesh and pull it aside. The flesh should be opaque and separate easily. If you cooked the fish in the microwave, check it in more than one spot to help ensure doneness.

Shrimp and Lobster: The flesh becomes pearly-opaque.

Scallops: The flesh turns milky white or opaque and firm.

Clams, Mussels, and Oysters: Watch for the point at which their shells open, which means they’re done. Throw out the ones that don’t open.

Serving SeafoodDon’t Cross-Contaminate

Cross-contamination can happen once your seafood is cooked, too. Here are simple ways to keep your seafood safe when serving:Place cooked seafood on a clean plate for serving. If cooked foods are placed on an unwashed plate that previously held raw seafood, bacteria from the raw food could contaminate the cooked seafood.

Use clean utensils to serve food - not those used in preparation of the raw food.

Temperature Counts

Follow these serving guidelines once

your seafood is cooked and ready to be enjoyed.

Never leave seafood or other perishable food out of the refrigerator for more than 2 hours - or, for more than 1 hour when temperatures are above 90 °F. Bacteria that can cause illness grow quickly at warm temperatures (temperatures between 40 °F and 140 °F).

When it’s serving time, keep hot seafood hot and cold seafood cold:

Divide hot party dishes containing seafood into smaller serving platters. Keep platters refrigerated until time to reheat them for serving.

Keep cold seafood on ice or serve it throughout the gathering from platters kept in the refrigerator.

Eating Raw SeafoodWhat You Need To Know

It’s always best to cook seafood thoroughly to minimize the risk of foodborne illness. However, if you choose to eat raw fish anyway, one rule of thumb is to eat fish that has been previously frozen.

Some species of fish can contain parasites, and freezing will kill any parasites that may be present.

However, be aware that freezing doesn’t kill all harmful microorganisms. That’s why the safest route is to cook your seafood.

An Important Note About Oysters: Some oysters are treated for safety after they are harvested. That information may or may not be on the label. However, these oysters should still not be eaten raw by people at risk for foodborne illness. The post-harvest treatment eliminates some naturally occurring pathogens, but it does not remove all pathogens that can cause illness.

What you should know about seafood

*Reference - Alaska Seafood Marketing Institute

6

Sysco Chicago, Inc.

09/10/2010

SALMON TRIM GUIDE

A TRIM 1. Backbone off2. Bellybone off

B TRIM 1. Backbone off2. Bellybone off3. Backfin off, fin tissue on4. Collarbone off5. Backbone off6. Tailpiece off

C TRIM 1. Backbone off2. Bellybone off3. Backfin off, fin tissue on4. Collarbone off5. Backbone off6. Tailpiece off7. Pinbone out

D TRIM 1. Backbone off2. Bellybone off3. Backfin off, fin tissue on4. Collarbone off5. Backbone off

6. Tailpiece off7. Pinbone out8. Fully trimmed9. Belly membrane off

E TRIM 1. Backbone off2. Bellybone off3. Backfin off, fin tissue on4. Collarbone off5. Backbone off

6. Tailpiece off7. Pinbone out8. Fully trimmed9. Belly membrane off10. Skin off (normal/deep skinning)

Sysco Salmonis All Cut

in “D” Trim

7

Seafood Guide

Sysco Chicago, Inc. 250 Wieboldt Drive, Des Plaines, IL 60016 847.699.5400

FISH DEFINITIONSBled Out - Cutting an artery behind the gills while fish is still alive. This improves quality and shelf life of product.

Boned - All major bones removed but some pin bones may remain

Boneless - All bones removed including pin bones

Brine Frozen - Product is immersed in a salt and water brine during the freezing process protecting it from dehydration.

Butterflied - A fish fillet that has been split. A butterfly fillet is cut along both sides with the two pieces remaining joined by a piece of skin and flesh.

Cello Pack - Fish Fillets which have been wrapped together in cellophane. Often referred to as by the count. A 1-3 count cello wrap cod means there are between 1 to 3 pieces per wrap. This would equate to an 8 oz average per piece. The higher the count, the smaller the average fillet weighs.

Center Cut – The center third of a fillet.

Clipper - Typically referring to Mahi, Sword or Tuna and means frozen at sea.

CN Label - Child Nutrition Label, meaning that the ingredient label has all the necessary information to satisfy dietary requirements for a school lunch or child feeding program

Counts - Number of pieces per lb. i.e., 16/20 count meant that there are an average of 18 pieces per lb. The higher the count the smaller the individual pieces.

Deep Skinned - Removing the skin and the fat layer underneath on oily species of fish in order to produce a milder flavor and better shelf life.

Deveined - Remove the sand vein (intestine) from the tail section of a shrimp or lobster tail.

Dressed - Whole Fish that are gutted scaled and which the gills have been removed.

Dry Pack - A process which can apply to almost any seafood meaning that no chemicals have been used in its processing

FAS - Frozen at Sea Fillet - A portion of flesh taken from either side of the fish cut away clean from the central bones. Large bones, fins and belly flap are removed.

Fillet – A portion of flesh taken from either side of a fish, cut parallel to the central bones. The main bones, fins and belly flap are usually removed from finished fillet.

Finger or Soldier Pack - A term used for layer pack shrimp meaning they are all hand packed side by side like little soldiers in a row.

Fletch - A fillet cut from a large flatfish like Halibut and then further divided into boneless portions.

Glazed - Indicates product has been Dipped in water after freezing. This ensures product will resist freezer burn but also adds weight to the finished product.

Green Headless - Raw, Headless Shell On Shrimp. Does not indicate the color of the shrimp.

HACCP - Hazard Analysis Critical Control Point. A food safety program requiring all parties involved in the manufacturing process of an item to document all control points where a possible hazard might exist to the wholesomeness of the product.

H&G - Headed & Gutted

IQF - Individually Quick Frozen

J-Cut - A fillet which has been cut to remove both the pin bones and the nape.

Layer pack or Shatter pack - Frozen Fish Fillets are separated by sheets of plastic inside a master box. They may overlap and sometimes have to be dropped to break loose or shattered apart.

8

Sysco Chicago, Inc.

09/10/2010

FISH DEFINITIONSLoins - Central Thick Part of a large fish fillet. These loins are typically cut into steaks and are typically from Tuna, Shark and Swordfish.

Merus - The whole leg meat taken from a crab leg.

Minced - Pieces of fish left over from filleting or trimming that are sieved to remove any bones. They are then further processed to make blocks, squares or sticks.

Molting - The process where a shellfish will shed its shell to continue to grow.

Nape - The front and thinnest part of a fillet around the belly.

Net Weight - Weight of the product without packing material or glaze.

Ocean Run - A term which can refer to random weights and sizes. i.e., an Ocean Run crab cluster can vary in size. Usually packed aboard a processor vessel.

One Cut - refers to a natural fish fillet which has been cut (usually diagonally) to reduce its size. A 24 oz natural fillet may be cut down once to produce two 12 oz fillets which are a more desirable or usable size.

Pasteurized - To heat product sufficiently to kill most bacteria but not enough to cook the product.

P&D - Peeled & Deveined

Pin bones - A strip of small bones found along the midline of many fillets, can be removed by either J or V cutting the fillet or removing by hand or machine.

Prawn - In the U.S. a term sometimes used to describe a large shrimp but is really the correct term for freshwater shrimp.

PTO - Peeled, Tail On Shrimp

PUD - Peeled Undeveined

PUFI - Packed Under Federal Inspection

Refreshed - Also called “previously frozen”. Seafood that has been frozen and then slacked out.

Round - Whole Ungutted fish or shrimp that has been peeled but not split or deveined.

Sashimi - #1 Japanese style raw fish cut into various forms

Scrod - Size designation for Cod or Haddock meaning small. There is a misconception that this is actually a species of fish sometimes spelled Schrod.

Snap N Eat - Crab Legs that have been scored through the shell so they can be easily cracked by hand.

Steak - A cross section cut of a fish loin containing a section of the center bone. Typically refers to Shark, Swordfish and Tuna.

STP - Sodium Tripoly Phosphate. Used on fish and shrimp to retain moisture.

Surimi - Imitation Seafood products typically in the form of Logs, Flakes and Salad Style. Usually made from Pollock fillets using sugar and egg whites as a binder.

Sushi - Japanese style raw Seafood- comes in several different forms including rolls and thinly sliced fillets.

V-Cut - Similar to a J Cut which removes the pin bones but leaves most of the nape.

Vein - Intestinal tract on the shrimp. Usually removed (Deveining) to improve appearance and texture.

Yield - The usable percent of total weight from a fish or shellfish

9

Seafood Guide

Sysco Chicago, Inc. 250 Wieboldt Drive, Des Plaines, IL 60016 847.699.5400

FIN FISH PRODUCT FORMS

Whole Fish

Headed and Gutted (H&G)

Fillet

Nape

Tail

Pinbone

Fillet

V- CutJ - Cut

Loin

Steak

Cresent Cut Square Cut

Prime Loin Half Moon Cut

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1. Toast Almonds until light brown and hand crush. Add to panko bread crumbs. 2. Julienne Napa cabbage and chop cilantro. Mix with a splash of lime juice and let sit. 3. Butterfly 21/25 shrimp. Take 6 pieces and dredge thru wet batter and then roll in

panko/almond breading. Drop in fryer. 4. Arrange Napa slaw in center of plate and place 6 cooked shrimp around cabbage. 5. Garnish with mixed peppers. Put 1oz Cusabi & 1oz Toasted Sesame in the same cup.

(Ying/Yang Sauce). Serve.

Almond Panko Butterflied Shrimp

Preparation

1. Thaw shrimp in refrigerator over night. 2. Zest lime with zester or channel knife for garnish. 3. Juice the limes and mix with dice onions, minced jalapenos, chili sauce and cilantro. 4. Adjust salt, citrus and heat to taste. Hold till service. 5. Served chilled in a martini glass with lime zest garnish and chopped cilantro.

Chili Lime Shrimp Cocktail

Preparation

1. Mix one bottle of Sweet Chili sauce with: - 1 cup soy sauce (start with 1/4 cup and add to taste) - 1/4 cup sliced green onion - 2 Tablespoons of each sesame seed - 1 Tablespoon of Sriracha 2. Fry shrimp and lay on a bed of shredded lettuce or kale. 3. Finish with Sweet Asian sauce.

Crispy Noodle Shrimp w/ Sweet Chili

Preparation

1. Place all ingredients in a 10” sauté pan. Place another pan on top upside-down. 2. Place on heat and steam for five minutes shaking the pan occasionally. 3. Place mussels in a large pasta bowl. Place another bowl on top upside-down. 4. Serve with crusty bread. 5. You may substitute white wine or beer for the clam juice.

Steamed Whitewater Mussels

1. Drop bread into toaster 2. Crack and whip 3 whole eggs. Place touch of butter in sauté pan over medium heat. Place

peppers and lobster sensation in pan and sauté about 2 minutes. 3. The peppers and lobster should be partially cooked. Add egg to mixture and continue to cook.

You may need to stir gently to cook egg evenly. 4. When toast is done spread with butter and slice in half. 5. Once eggs are cooked add 2 slices of cheese to one side of omelette pan. Now fold omelelle

over and put on plate at the same time. 6. Place Toast on plate with 3 slices of tomato and serve. Garnish with fresh basil.

Lobster Omelette

1. Boil pasta in lightly salted water until al’dente. Shock in ice water and hold. 2. In a sauté pan add an ounce of Butter-it and place over high heat. 3. Add shrimp, garlic, oregano, crushed pepper, black pepper and sauté until cooked. 4. Add a teaspoon of lemon juice and a touch of cream. Adjust seasoning with salt. 5. Drop pasta in warm water. Strain and add to pan. 6. Add parmesan cheese and toss over medium heat. 7. Substitution of fresh herbs is optional. Serve with toasted bread.

Spicy Shrimp Capellini

1. Marinate Calamari steak in 1oz of Italian dressing over night. 2. Pull Calamari from marinate and char-grill 2 minutes per side. Julienne and hold. 3. Mix tartar sauce with a splash of Sriracha for spicy Tartar as seen in picture. 4. Place mixed greens in salad bowl. Garnish side of bowl with mixed peppers and

sliced tomato. 5. Place calamari in a bowl and toss with 2oz Italian dressing. Place in center of lettuce

mix. 6. In empty area of salad bowl put 1 tsp 4 times (as seen in picture) of Spicy Tartar.

Grilled Calamari Salad

Preparation

1. Mix Sriracha hot sauce with mayonnaise to desired heat. 2. Sprinkle Cajun seasoning on Mahi filets. 3. Grill or pan sear till cooked. 4. Grill bun and assemble ingredients. 5. (Optional) Mix Cajun with tartar sauce for an alternative sauce. 6. (Optional) Add avocado slices for a richer taste.

Blackened Mahi Sandwich

Mini Lobster Salad Sandwiches

Preparation 1. Cook Lobster in shell by broiling or boiling approximately 6 minutes. Let cool then pull

meat from shell. 2. In a bowl add diced Lobster meat, fine diced celery, diced green onion, hot sauce,

mayonnaise and lime juice. Combine all ingredients. 3. Place 1.5 oz of Lobster mixture on each roll of choice. Add lettuce and tomato for garnish. 4. Add a cup of soup and bundle these delightful lobster sandwiches. 5. Many ways to modify this recipe: Add Lobster Sensations if needed or change the roll to

an Artisan style with a little crunch.

Preparation

1. Sprinkle Key West Big & Bold Spice on meat side of Salmon and place on flat grill. Cook for 3 minutes on each side.

2. Blanch Edamame for about 8 minutes and shock in cold water. Strain then place back in sauté pan for a couple of minutes and reheat.

3. Place Hot Edamame in center of plate. Put Key West Salmon on top of soy beans. 4. Drizzle Cusabi or any desired sauce around or on top of seafood dish. 5. Garnish with diced or julienne peppers and serve.

Key West Seared Salmon w/ Edamame

1. Cut salmon into four one ounce strips.

2. Weave salmon strips onto skewer.

3. Prepare the batter mix according to directions on bag.

4. Slightly crush almonds and mix them with the panko bread crumbs.

5. Dip the salmon into the batter and roll in the bread crumb mixture.

6. Fry for three to four minutes.

7. Arrange salmon skewers on a bed of mixed greens and finish with toasted sesame dressing.

8. These skewers can be breaded ahead of time and frozen as well.

Almond Crusted Salmon Skewer

1. Thaw Mahi and cut into 5” sticks. Each piece should be about 1.5 ounces. 2. Shred Napa cabbage and place in a large bowl. 3. Chop cilantro and fold into cabbage. Add fresh squeezed lime juice, season with salt

and pepper. Hold. 4. Grill Mahi on flat grill. (you can cook Mahi from frozen and split it on the grill. 5. Grill three fresh tortillas for 30 seconds on each side. Place on plate. 6. Lay one piece of mahi on each tortilla. Top with Pico de Gallo and marinated cabbage. 7. Serve open faced with hot sauce on side. Fish can be grilled a well as fried.

Baja Fish Tacos

1. Take 2 tsp. of blackening spice and sprinkle on meat side of Rainbow trout. Oil flat grill and place meat side down.

2. Cook about 3.5 minutes, turn over and continue cooking for one to two minutes. 3. Place corn and peppers in sauté pan over med heat and cook for 2 minutes. Add

diced avocado and sauté for 30 more seconds. Hold. 4. Place trout on center of plate and top with roasted corn/avocado salsa. 5. Garnish plate with a splash of “Apricot Chipotle” Mustard sauce and serve.

Blackened Lake Trout w/ Roasted Corn Salsa

1. Dust fresh Swordfish with blackened seasoning and place on seasoned grill. 2. Warm butter sauce and add quarter tsp of lemon juice, a touch of garlic and pinch of fresh

basil. Hold. 3. Cut pineapple, strawberry and banana into small pieces. Add quarter tps. of lemon juice and

pinch of fresh basil. Hold cold. 4. Place asparagus is sauté pan and heat up in butter and season with S&P. 5. Cook rice per instructions on box. When finished put four cooked ounces on plate. Place

asparagus next to rice. 6. Put warm butter sauce on open area of plate. Place your cooked swordfish on top of sauce.

Top with fresh fruit mixture.

Cajun Sword Fish with Lemon Basil Butter

Preparation

1. Boil or steam a bag of mashed potatoes and pour into steam table pan. Hold. 2. Thaw one bag of “Chef Cut” vegetables. Portion salmon. 3. Heat a sauté pan with two tablespoons of oil until very hot. 4. Lightly coat the salmon (skin side down) with Cajun seasoning. 5. Carefully place the salmon (seasoning side down) in the sauté pan. 6. After two minutes turn heat down to medium and continue to cook. 7. After five minutes (or so) flip salmon and cook for an addition three to five minutes. 8. Serve over sautéed “Chef Cut” vegetables and mashed potatoes. 9. Garnish with fine diced peppers and an ounce of melted butter (over salmon).

Cajun Seared Norwegian Salmon

Preparation (with cedar plank)

1. Soak cedar plank in water and hold. 2. Skin whitefish carefully and hold for service. 3. Prepare wild rice blend. One case makes 104 one cup portions. 4. Rub whole butter on center of plank. 5. Place whitefish on buttered plank and sprinkle with grill seasoning. 6. Bake at a high heat until whitefish is cooked through. (plank should start smoking) 7. Serve with rice and sautéed “Chef Cut” vegetable blend.

(without cedar plank) 1. Place skin-on whitefish on a metal (sizzle) plate. 2. Brush top with melted butter or oil and sprinkle grill seasoning. 3. Bake or broil until cooked through. 4. Slide spatula under whitefish leaving the skin stuck to the metal plate. 5. Serve as above.

Cedar Planked Whitefish

1. Cut salmon into four one ounce strips and weave onto skewers. 2. Prepare the batter mix according to directions on bag. 3. Mix coconut and panko bread crumbs evenly and hold. 4. Dip the salmon into the batter and roll in the bread crumb mixture. 5. Fry for three to four minutes. 6. Arrange salmon skewers on a bed of mixed greens and finish with Sweet Chili Sauce. 7. These skewers can be breaded ahead of time and frozen as well.

Coconut Salmon Skewers

1. Slice half of a lemon into 4 slices and place inside raw whole cleaned fish. Add 1oz of fresh herbs (parsley). Rosemary or Oregano can also be used as well.

2. Coat the whole fish with oil blend and sprinkle with kosher salt. 3. Place into a 450 degree oven for 15 to 20 minutes. 4. On a large platter put cooked rice and a bed of greens. Take cooked fish and place

on top of lettuce. 5. This can be topped with a squeeze of lemon or a drizzle of EVO olive oil.

Greek Style Bronzini

Ingredients

2 ea Shrimp Skewer P&D 31/35 (7141803) 3oz Upsides Cous Cous (6568399) 3oz Pacific Chef Cut Veg (4742559) 2oz Soy Sauce (3252400) 1oz Honey (9854142) 1/4 tsp Ginger (5228877)

Grilled Shrimp Skewers

Preparation

1. Mix soy sauce, honey and ginger in a bowl and hold

2. Place 2 shrimp skewers on char broiler or flat grill and cook until done

3. Heat cous cous in sauté pan or heat in micro-wave

4. Heat vegetable to order 5. Place cous cous in center of plate, place shrimp

skewer across from each other 6. 6. Place veg in open area on plate, drizzle sauce

on top of both shrimp skewers 7. Garnish with green onion flower or fine diced

Cost and Profit Shrimp and Garnish $4.09 Side Salad & Bread $1.00 Total: $5.09

Plate Cost: $5.09 Sell Price: $12.99

Profit: $7.90

Preparation

1. Skin and slice salmon into 1.5 to 2 ounce pieces. 2. Skewer the salmon and hold until service. 3. Prepare the batter mix as directed. Mix sesame and bread crumbs in equal amounts. 4. Dip salmon skewer in batter and then roll in sesame/panko mixture. 5. Fry until golden brown. 6. Build salad on a large plate. Place skewers on top and top with dressing.

Honey Mustard & Sesame Salmon

Preparation

1. Pull 2 skewers from freezer. Sprinkle a half teaspoon of Key West spice on shrimp and grill for approximately 2.5 minutes on each side.

2. Put 3oz of spring mix lettuce in salad bowl. Slice quartered tomatoes and place on the salad bowl edges.

3. Place both cooked shrimp skewers on top of salad mix and drizzle with 2.5 oz of dressing choice.

4. Garnish with julienne mixed peppers on top of entire bowl. 5. Serve with a piece of bread and butter or bread sticks.

Key West Shrimp Salad

Preparation 1. Cook pasta according to directions and hold for service. 2. Boil, broil or bake lobster, cool and hold. Pull lobster meat from shell and dice. 3. Drop Cavatappi pasta in pasta water to reheat. 4. In a sauté pan over med heat add Alfredo and Lobster base. Add lobster meat. 5. When everything is hot, add pasta into pan. You can add 2oz of pasta water to thin

your sauce out. 6. Add your pizza cheese and cook until smooth, place everything in pasta bowl garnish

with Parmesan cheese and mixed peppers.

Lobster Cavatappi - Mac & Cheese

1. Marinate calamari in about 2oz of Fat Free Sundried Tomato Vinaigrette overnight. 2. The next day, pull calamari from marinate. Wipe off excess dressing and char grill about one and a half minutes on each side.

3. In large salad bowl place 3oz of spring mix. Sprinkle oven roasted tomatoes around lettuce. 4. Once Calamari is grilled cut into quarter inch strips and place on top of mixed greens. 5. Garnish with red onion and mixed peppers. Put additional dressing in soufflé cup for salad. 6. Any type of bread or roll would be perfect for this entree salad. Enjoy!

Marinated Calamari Salad

Ingredients Sauce 2 cans Roasted Red Pepper (5818455) 1 Lg Onion rough cut (1094721) 2 Cloves Fresh Garlic (1821537) 2-3 cups Chicken Broth (5568241) 3 oz Butter (5926910) 4oz Heavy Cream (6273427) 1 oz Balsamic Glaze (0651828) Salmon 8oz Atlantic Salmon Filet (5798566)

Grilled Atlantic Salmon with Roasted Red Pepper Sauce

Preparation Sauce: 1. In a heavy sauce pot sweat onion and garlic. 2. Add roasted pepper and broth just to cover the pepper mixture. 3. Simmer for 45 minutes. 4. Puree sauce in a blender or food processor. 5. Stain mixture through a cone strainer and push through with a small ladle. 6. Adjust consistency with broth. 7. Bring back to a simmer and finish with butter, cream and balsamic glaze. 8. Salt and Pepper to taste. 9. Hold in steam table.

Cost and Profit

8 oz Salmon $3.25 2 oz Red Pepper Sauce $0.24 Starch/Vegetable/Garnish $1.50 Total: $4.99

Plate Cost: $4.99 Sell Price: $14.95

Profit: $9.96

1. To create sauce: Sauté one large diced onion and three cloves of garlic. Add corn. Add enough chicken broth just to cover corn. Simmer for 30 minutes. Add a tsp of turmeric. Puree corn sauce with blender or food processor. Press sauce through cone strainer with a ladle. Bring back to a simmer. Add a few ounces of cream and butter. Season to taste.

2. Roast red skins with oil and Pepper Supreme. Hold till service. 3. Pan sear scallops to medium. 4. Flood plate with sweet corn sauce and assemble. Top with steamed broccoli.

Seared Scallops with Sweet Corn Sauce

McCormick Spice Rubs

Tilapia filet with Garlic Sweet Basil rub. Finished with herbed Aioli. (8528172 Lawry’s Rub)

Atlantic Salmon with Cedar Grill-mate. Served with Chef Cut Vegetables. (7528339 Salmon Grill-Mate)

1. This salmon is very high in fat and can bee cooked using any method. We find pan searing to be the best. It works great on a flat top as well.

2. Heat mashed potatoes in steamer. (Boil in a bag, or microwave works also). 3. Season and grill salmon (spine side down). If you are grilling skin-on then start with

skin side down first. 4. Sauté thawed “Chef Cut” vegetables in oil or butter. Season. 5. Glaze Scottish salmon with Sweet & Tangy BBQ sauce. 6. Lean the finished salmon over the mashed potatoes and add vegetables to the plate.

Sweet & Tangy BBQ Scottish Salmon

Cajun Seared Walleye with Avocado Corn Salsa

Preparation

1. Mix the Pico, Corn and avocado and hold. 2. Coat one side of filet with Cajun seasoning 3. Pan sear over high heat or on flat top. 4. Serve over rice topped with corn salsa.

Ingredients

7-8 oz portion of Walleye or Sword. 1 oz Fresh Pico de Gallo 1 oz Whole kernel corn 1 oz Diced Avocado 1 Tsp Cajun Seasoning 4 oz Rice