Arbutus Cove Enterprises, Inc.

Description

Salmon Primary Source: BC, Alaska, Washington, Oregon, California Product Form: Fresh: H&G, skin-on, PBI and PBO fillets; Frozen: H&G, skinless, blocks, boneless fillets & portions. Smoked. Broiling, baking and grilling are all great ways to cook salmon. Like other salmon, a good marinade before cooking usually works well. "¢ Chum "¢ Coho "¢ King (Chinook) "¢ Pink "¢ Sockeye Halibut Primary Source: BC, Alaska, Russia, Japan Scientific Name: Hippoglossus stenolepis Product Forms: Fresh: H&G, fletches, steaks; Frozen: H&G, fletches, steaks, breaded & battered portions. The ocean's largest flatfish (as well as one of the largest fish species in the sea), Pacific halibut are noted for their thick steaks and fillets, which boast a big flake, mild flavor and excellent versatility in the kitchen. Thanks to changes in the fishery's management, fresh halibut is now available eight months a year, while frozen product is available year round. Pollock Primary Source: Alaska, China, Russia Scientific Name: Theragra chalcogramma Product Forms: Fresh: Skinless, boneless fillets; Frozen: Skinless, boneless fillets, graded 1/2, 2/4, 4/6 6/8 oz. IQF, shatterpack and block. Surimi. A lean, versatile fish, Alaska pollock is well-suited for poaching, baking, steaming, sautéing, or deep-frying. As a result, it can be served simply at a fish and chips shop or with a delicate sauce in a white tablecloth restaurant. Cod Primary Source: Canada, Alaska, West Coast, New England, Iceland, Norway, China, Russia Scientific Name: Gadus macrocephalus (Pacific), Gadus morhua (Atlantic) Product Forms: Fresh: Skinless, PBI & boneless (v-cut and j-cut); Frozen: Skinless, boneless fillets, graded 4/8, 8/16, 16/32 32/up in 3X15-lb. shatterpacks; skinless, boneless, IQF loins & fillets; various breaded & battered portions. A mild-tasting fish used in a huge variety of preparations; suitable for anything from "fish "˜n' chips" stands to white tablecloth restaurants. With its delicate flavor, cod can be served with flavorful sauces. Try baking, frying, poaching or broiling "” but don't barbeque cod. Its flaky texture will fall apart easily. Crab Primary Source: BC, Alaska, Washington, Oregon, California, Russia, Chile Product Form: Fresh: Legs & claws, whole cooks, combo meat (both fresh & frozen) packed in cans; fry legs (upper leg meat); Frozen: Whole cooks, clusters, snap "˜n' eats, split legs, split legs, cocktail claws, "combo" packs (body & legs) Live. Appealing, impressive plate coverage with reputation as a "high-ticket" menu item.

Products & services

Similar companies nearby