mcroberts species directory 2014

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/TreasurerRyan N. Garis, Sales & Logistics Manager

AnchovyA N A LY S I S G U I D E

Ash: 3.20%

Carbohydrates: <dl

Fat: 4.89%

Moisture: 75.59%

Protein: 16.59%

Calories: 110.37 cal/100g

Scientific Name: Engraluis mordax

Caught off the coast of California, they are typically 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

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

MACKEREL (ATLANTIC) 22

MACKEREL (PACIFIC) 23

MULLET 24

SALMON (PINK) 25

SARDINES (CALIFORNIA) 26

SARDINES (SPANISH) 27

SHRIMP (ATLANTIC WHITE) 28

SILVERSIDES 29

SMELT (LAKE) 30

SMELT (NIGHT) 31

SMELT (PERUVIAN) 32

SMELT (SILVER) 33

SQUID (EAST COAST ILLEX) 34

SQUID (WEST COAST LOLIGO) 35

TILAPIA 36

TROUT (RAINBOW) 37

WHITE BAIT (GULF) 38

OTHER SPECIES 39

BluefishA N A LY S I S G U I D E

Ash: 3.08%

Carbohydrates: <dl

Fat: 7.32%

Moisture: 69.29%

Protein: 19.40%


Scientific Name: Pomatomus saltatrix

Produced in the Atlantic and the Gulf of Mexico, these fish range in size from 3/4 pounds up to 4 pounds each fish.

Produced: March through May September through November

Packaged: 1/25 and 1/50 pound cases

5

Blue RunnerA N A LY S I S G U I D E

Ash: 3.25%

Carbohydrates: <dl

Fat: 2.27%

Moisture: 75.45%

Protein: 19.45%


Scientific Name: Caranx crysos

Also known as Hard-Tailed Jack, produced off the Gulf Coast of Florida, they range in weight from 1/4 to 2 pounds per fish.

Produced: February through October

Packaged: 1/25 pound cases

4

ButterfishA N A LY S I S G U I D E

Ash: 2.37%

Carbohydrates: <dl

Fat: 4.56%

Moisture: 76.91%

Protein: 17.12%


Scientific Name: Peprilus triacanthus

Produced in the Atlantic, these fish average 4 inches in length, with approximately 5 to 8 fish per pound.

Produced: Year-round


7

BonitoA N A LY S I S G U I D E

Ash: 3.61%

Carbohydrates: 1.85%

Fat: 3.54%

Moisture: 69.54%

Protein: 21.46%


Scientific Name: Euthynnus alletteratus

Produced from the Gulf of Mexico, they are also known as Little Tunny. These fish can grow to a weight of 20 pounds.

Produced: April through June September through November


6

CatfishA N A LY S I S G U I D E

Ash: 2.41%

Carbohydrates: 2.55 %

Fat: 11.07%

Moisture: 69.20%

Protein: 14.77%


Scientific Name: Ictalurus punctatus

Farm raised in the United States, these fish are graded 1 pound and under.


Packaged: IQF in 1/15 pound cases

9

Capelin(Canadian)A N A LY S I S G U I D E

Ash: 2.31%

Carbohydrates: <dl

Fat: 4.25%

Moisture: 80.14%

Protein: 14.26%


Scientific Name: Mallotus villosus

Produced off the Coast of Newfoundland, they average 6 to 8 inches in length with approximately 10 to 15 fish per pound.

Produced: Late June through July

Packaged: Assorted case sizes

8

Clams(Atlantic Surf)A N A LY S I S G U I D E

Ash: 2.41%

Carbohydrates: 3.94 %

Fat: 0.57%

Moisture: 79.05%

Protein: 14.03%


Scientific Name: Spisula solidissima

Produced off the New England Coast of the United States. Production is dependent on weather conditions.


Packaged: Whole Clam Meat 2/25 pound case Clam Strips 6/5 pound case IQF Clam Tongues 1/40 pound case Chopped Clams 10/5 pound case

10

Clams(Little Neck)A N A LY S I S G U I D E

Ash: 2.00%


Fat: 0.57%

Moisture: 88.10%

Protein: 6.53%


Scientific Name: Mercenaria mercenaria

Farm raised on the West Coast of Florida, they rangefrom 11/2 to 21/2 inches wide.


Packaged: In the shell graded 200 count and 400 count per case

11

CrawfishA N A LY S I S G U I D E

Ash: 7.96%


Fat: 2.65%

Moisture: 76.55%

Protein: 11.14%


Scientific Name: Procambarus clarkii

Produced off the Gulf Coast and Mississippi River basin. They are commercially farm raised and average 4 to 6 inches in length.

Produced: January through May


13

Crab(Blue)A N A LY S I S G U I D E

Ash: 15.22%


Fat: 0.54%

Moisture: 70.28%

Protein: 10.79%


Scientific Name: Callinectes sapidus

Produced on the East Coast of the United States and the coastline of the Gulf of Mexico, they average 5 inches in width.

Produced: April through June

Packaged: IQF in 30 pound cases

12

CroakerA N A LY S I S G U I D E

Ash: 3.92%

Carbohydrates: <dl

Fat: 6.04%

Moisture: 72.49%

Protein: 18.08%


Scientific Name: Micropogon undulatus

Produced in the Gulf of Mexico and the North Atlantic, they average 1/2 pound to 1 pound each fish.

Produced: March through November


14

Glass MinnowA N A LY S I S G U I D E

Ash: 3.22%

Carbohydrates: <dl

Fat: 1.09%

Moisture: 80.15%

Protein: 16.19%


Scientific Name: Anchoa hepsetus

Also known as the Gulf Anchovy, they are produced in the Gulf of Mexico.

Produced: October through February

Packaged: 10/5 pound and 1/25 pound cases

15

17

Herring(Atlantic USA)A N A LY S I S G U I D E

9”/un 9-12”

Ash: 2.59% 2.98%

Carbohydrates: <dl <dl

Fat: 4.52% 6.74%

Moisture: 75.51% 74.83%

Protein: 17.05% 16.08%

Calories: 108.88 cal/100g 124.98 cal/100g

Scientific Name: Clupea harengus

Produced off the Northeast Coast of the United States, 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 January through April

Packaged: Assorted case sizes 16

Herring 9-12”(Atlantic Canada)A N A LY S I S G U I D E

Ash: 2.64%

Carbohydrates: <dl

Fat: 12.90%

Moisture: 68.70%

Protein: 16.69%


Scientific Name: Clupea harengus

Produced off the Newfoundland, Canada Coastline, they are graded 9 to 12 inches in length. Commonly referred to as “high fat” Herring.

Produced: September through December March through May


19

Herring(Thread)A N A LY S I S G U I D E

Ash: 4.91%

Carbohydrates: <dl

Fat: 2.51%

Moisture: 72.81%

Protein: 20.38%


Scientific Name: Opisthonema oglinum

Produced in the Gulf of Mexico, averaging 5 to 7 fish per pound.

Produced: April through November


18

Herring(Pacific)A N A LY S I S G U I D E

Ash: 2.26%

Carbohydrates: <dl

Fat: 14.86%

Moisture: 67.16%

Protein: 15.54%


Scientific Name: Clupea pallasii

Product of Canada, they are produced in the Pacific off the coast of British Columbia, they average 5 to 8 inches in length.

Produced: November through December Late January

Packaged: IQF in 1/16 kilo cases & block frozen in 1/10 kilo cases

21

Krill(Superba)A N A LY S I S G U I D E

Ash: 3.51%

Carbohydrates: <dl

Fat: 5.12%

Moisture: 78.19%

Protein: 12.88%


Scientific Name: Euphausia superba

Produced in the Antarctic, they are a crustacean measuring 2 to 5 cm in length with 300 to 400 krill per pound.

Produced: February through September


20

Krill(Pacifica)A N A LY S I S G U I D E

Ash: 2.36%

Carbohydrates: <dl

Fat: 1.53%

Moisture: 82.70%

Protein: 13.39%


Scientific Name: Euphausia pacifica

Produced off the Canadian West Coast of North America and the Coast of Japan, they are a crustacean measuring 5 to 6 mm in length with 400 to 700 krill per pound.

Produced: February through May in Japan November through December in Canada


23

Mackerel(Pacific)A N A LY S I S G U I D E

Ash: 2.74%

Carbohydrates: <dl

Fat: 6.18%

Moisture: 71.55%

Protein: 19.62%


Scientific Name: Scomber japonicus

Produced off the coast of California, these fish are graded by count rather than by inches. Typical grades are 75/100, 100/150, and 150/200 count, which is the number of fish to the 50 pound master carton.

Produced: Year-round Controlled by state quotas

Packaged: IQF in 1/50 pound cases and block frozen in 1/10 kilo cases22

Mackerel(Atlantic)A N A LY S I S G U I D E

Ash: 2.59%

Carbohydrates: <dl

Fat: 18.23%

Moisture: 61.93%

Protein: 16.35%


Scientific Name: Scomber scrombrus

Also known as Boston Mackerel, they are produced in the north Atlantic. These fish are graded by grams per fish. Typical counts are 100/200, 300/500 & 400/600 grams.

Produced: USA – January through April Canada – September through November


25

Salmon(Pink)A N A LY S I S G U I D E

Ash: 2.50%

Carbohydrates: <dl

Fat: 9.95%

Moisture: 70.36%

Protein: 16.44%


Scientific Name: Oncorhynchus gorbuscha

Produced off the coast of Alaska, these fish are graded 2 to 6 pounds each fish.

Produced: July through August


24

MulletA N A LY S I S G U I D E

Ash: 4.39%

Carbohydrates: <dl

Fat: 3.22%

Moisture: 77.01%

Protein: 16.75%


Scientific Name: Mugil cephalus

Produced off the Gulf Coast of Florida, these fish are graded 3/4 to 1 pound and 1 to 2 pound.

Produced: October through January


27

Sardines(Spanish)A N A LY S I S G U I D E

Ash: 4.07%

Carbohydrates: <dl

Fat: 3.84%

Moisture: 72.31%

Protein: 20.76%


Scientific Name: Sardinella aurita

Produced off the Gulf Coast of Florida, these fish range 5 to 7 inches in length.

Produced: May through August


26

Sardines(California)A N A LY S I S G U I D E

Ash: 4.18%

Carbohydrates: <dl

Fat: 3.71%

Moisture: 72.79%

Protein: 18.88%


Scientific Name: Sardinops sagax

Also known as Pacific Sardines, these fish are produced off the coast of California. They average 4 to 6 inches in length counting approximately 7 to 9 fish per pound.

Produced: Year-round Controlled by state quotas

Packaged: IQF in 1/50 pound cases and block frozen in 1/10 kilo cases

29

SilversidesA N A LY S I S G U I D E

Ash: 3.64%

Carbohydrates: <dl

Fat: 7.97%

Moisture: 72.41%

Protein: 15.82%


Scientific Name: Menidia menidia

Also known as Spearing, these fish are produced off the coast of Prince Edward Island. The average size is 21/2 inches in length with approximately 85 to 95 fish per pound.

Produced: November through December


28

Shrimp(Atlantic White)A N A LY S I S G U I D E

Ash: 2.05%

Carbohydrates: <dl

Fat: 0.74%

Moisture: 81.04%

Protein: 16.08%


Scientific Name: Penaeus schmitti

Produced off the coast of Georgia, graded by the count per pound. They typically range from a 16/20 count to a 50/60 count.

Produced: April through June August through December

Packaged: IQF and block frozen in assorted case sizes.

Other Shrimp species, colors, sizes and packs are available

31

Smelt(Night)A N A LY S I S G U I D E

Ash: 2.41%

Carbohydrates: <dl

Fat: 2.84%

Moisture: 79.60%

Protein: 15.36%

Calories: 87 cal/100g

Scientific Name: Spirinchus starksi

Also known as White Bait, they are produced in the North Pacific coastal area of the United States. They range 4 to 5 inches in length with approximately 20 to 25 fish per pound.

Produced: April through August


30

Smelt(Lake)A N A LY S I S G U I D E

Ash: 1.54%

Carbohydrates: <dl

Fat: 3.50%

Moisture: 83.26%

Protein: 12.12%


Scientific Name: Osmerus mordax

Produced along the Canadian border of Lake Erie, they range 3 to 5 inches in length with approximately 23 fish per pound.

Produced: June through September with occasional catches in January/February

Packaged: IQF they are packed in 1/11 pound cases

33

Smelt(Silver)A N A LY S I S G U I D E

Ash: 2.60%

Carbohydrates: <dl

Fat: 4.25%

Moisture: 76.17%

Protein: 17.89%


Scientific Name: Hypomesus pretiosus

Also known as Surf Smelt or Day Smelt, they are produced in the North Pacific coastal area of the United States. They range between 5 to 9 inches in length with approximately 12 to 16 fish per pound.

Produced: April through August


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Smelt(Peruvian)A N A LY S I S G U I D E

Ash: 3.04%

Carbohydrates: <dl

Fat: 3.63%

Moisture: 76.71%

Protein: 16.86%


Scientific Name: Odontesthes regia

Produced in the Pacific coastal area of Peru, they range between 5 to 7 inches in length with approximately 12 to 16 fish per pound. Also produced off the coast of Chile, they are called a Chilean Silverside.

Produced: April through May

Packaged: IQF in 1/11 pound cases and block frozen in 8/5 pound cases

35

Squid(West Coast Loligo)A N A LY S I S G U I D E

Ash: 1.50%

Carbohydrates: <dl

Fat: 1.96%

Moisture: 83.78%

Protein: 12.82%


Scientific Name: Loligo opalescens

Produced in the Pacific Ocean off the southern coast of California, they are uncleaned and have an average count of 12 to 14 squid per pound.

Produced: April until quota is met and September through February until quota is met.

Packaged: 12/5 & 6/5 pound cases and 1/10 kg cases

34

Squid(East Coast Illex)A N A LY S I S G U I D E

Ash: 1.96%

Carbohydrates: <dl

Fat: 2.50%

Moisture: 78.29%

Protein: 16.65%


Scientific Name: Illex illecebrosus

Produced off the North Eastern coast of the United States, they are uncleaned and are graded in various degrees. Typical grades are 80/100 gram and 500/800 gram.

Produced: May through September


37

Trout(Rainbow)A N A LY S I S G U I D E

Ash: 2.55%

Carbohydrates: <dl

Fat: 10.74%

Moisture: 71.34%

Protein: 16.30%


Scientific Name: Oncorhynchus mykiss

Farm raised; they are graded 6 inch & under, 10 inch & under and 9 to 14 inch.



36

TilapiaA N A LY S I S G U I D E

Ash: 3.71%

Carbohydrates: <dl

Fat: 17.98%

Moisture: 61.44%

Protein: 16.28%


Scientific Name: Tilapia aurea

Wild caught in Florida freshwater lakes. They are graded 1 pound and under.



39

Other Species

Clams, Atlantic Quahog Artica islandica

Crab, Jonah Cancer borealis

Goggle Eye Selar crumenophthalmus

Mahi Fillets Coryphaena hippurus

Mullet, Finger Mugil cephalus

Mussels, Blue Mytilus edulis

Pollock Fillets Pollachius pollachius

Sea Urchins Strongylocentrotus droebachiensis

Skate Wings Leucoraja ocellata

Snails, Periwinkle Littorina littorea

Visit our website at www.mcrobertssales.comfor additional product information and photos 38

White Bait(Gulf)A N A LY S I S G U I D E

Ash: 6.42%

Carbohydrates: <dl

Fat: 1.82%

Moisture: 71.97%

Protein: 20.44%


Scientific Name: Harengula jaguana

Also known as Scaled Sardine, these fish are produced in the Gulf of Mexico; averaging 3 to 4 inches in length.

Produced: March through November


Contact Information

McRoberts Sales Co., Inc. PO Box 489Ruskin, FL 33575Telephone: 813.645.2561Fax: 813.645.2565www.mcrobertssales.com

Please call our staff regarding your seafood needsMonday through Friday, 8 a.m. to 5 p.m. EST

Kathi L. Davis, President [email protected]

Michelle Davis Garis, Secretary/Treasurer [email protected]

Ryan N. Garis, Sales & Logistics [email protected]

N U T R I T I O N A L D ATA P R O V I D E D B Y

ABC Research Corporation3437 S.W. 24th AvenueGainesville, FL 32607

D E S I G N & S P E C I E S P H O T O G R A P H Y B Y

Nufolio, Inc.236 West 27th Street, Floor 10New York, NY 10001 www.nufolio.com

© McRoberts Sales Co., Inc. 2014 All Rights Reserved

PO Box 489Ruskin, FL 33575813.645.2561www.mcrobertssales.com

mcroberts species directory 2014

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