tuna guide

> the Sysco TunaProduct Catalog

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we travel the worldfor the best tuna.Sysco International is your global source for fresh, safe, quality tuna harvested from temperate marinewaters around the world.As the largest seafood purveyor in North America, Sysco is dedicated to delivering only the best.

sustainability istop priority.We carefully monitorour tuna suppliers for quality assurance, aligning ourselves with only sources that share our focus on sustainability.

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4 Get to Know Your Tuna Primary Fishing Methods

6 Albacore TunaThe White Tuna

7 Tongol Tuna The Light Tuna

8 Yellowfi n Tuna “Ahi” Tuna

9 Skipjack Tuna“Mr. Popularity”

10 SustainabilityToday’s Catch, Tomorrow’s Supply

12 From Sea to ShelfTuna Processing

16 Packaging PerfectedCanned and Pouch Pack Tuna

18 Featured Tuna RecipesCheddar Tuna Melt & Southwest Tuna-Vegetable Salad

what’s inside!

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With the seafood category steadily on the rise, a profi table item to add to your menu is tuna! It’s one of the most widely consumed fi sh products in the U.S., and it’s convenient, tasty and inexpensive. Tuna is also a great source of protein and omega-3’s, satisfying another patron demand… healthier menu off erings.

Let this catalog be your guide to all things tuna. We will show you the benefi ts of our brands and why you won’t fi nd anything better than our canned and pouch pack tuna. Our Sysco International line of quality imported tuna products are naturally rich in fl avor with tender textures and are a prime example of the superior and sustainable seafood off ered at Sysco. In addition, all of our tuna meets or exceeds government standards and regulations, and is packed following dolphin safe practices. Look inside and it will be easy to see that we are committed to making the necessary investments to ensure only high quality, competitively priced, safe tuna is being provided to our customers.

welcome.

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Get to Know Your TunaTuna tastes great, makes for quick and easy meals, and is versatile in the kitchen, but how much more do you know about the second most popular imported seafood product in the U.S.?

To start from the beginning, tuna is a fast-moving marine fi sh. They have sleek, muscled bodies with fi ns shaped like hydroplanes, lending them agility and speed. They are considered among the fastest fi sh in the ocean. Tuna can be found in all parts of the world, but generally stay in tropical and temperate waters about 45 degrees north and south of the equator.

Canned tuna was fi rst produced in 1903, and quickly became popular in the seafood market. Its high demand may be attributed to usage in

popular dishes such as tuna salad or tuna melt sandwiches. Canned and pouch tuna is also considered a good source of omega-3 fatty acids, which are believed to have many health benefi ts for the heart. Canned and pouch pack tunas also make up approximately 75% of the total U.S. shelf stable seafood category.

U.S. Canned Seafood Rankings:

42% light meat tuna

32% white albacore tuna

10% canned salmon

5% sardines

11% other cannedspecialty seafoods

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Primary Fishing Methods With such a high demand for tuna, our fi shing boats keep busy throughout the year. Sysco seeks out only the fi nest tuna from all over the world using three primary tuna harvesting methods: pole and line fi shing, purse seine nets and long line fi shing.

Pole and Line – Sysco supports tuna harvest by pole and line or hand line fi shing which many environmentalists consider to be one of the most sustainable fi shing methods available today. This is due to the fact that it is a highly selective way of catching the target species while allowing for the quick release of any accidental bycatch.

Purse Seine Nets – Used to catch the majority of skipjack and yellowfi n that make up light canned tuna meat, purse seine nets are made up of long nets attached to a 125- to 250-foot fi shing boat. The net makes a large circle around the tuna, which swims in schools and can be observed by the crew often spotting the fi sh from helicopters. The net encircles the tuna and is then closed off by drawstrings. It can be safely “back-downed” or lowered to allow any unwanted fi sh to escape.

Long Line – This method is most often used for albacore fi shing as this specie of tuna does not swim in schools. Long lines can be anywhere from a few miles in length up to 25 miles long (in some cases up to 40 miles), fi shing at depths ranging between 100 and 300 meters below the surface where the water temperature is cooler and the largest, highest quality fi sh can be found. A typical long line “set” consists of 200 or more units which are connected together with a buoy, and a total of around 3,000 baited hooks.

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Albacore, the White TunaConsidered the aristocrat of the tuna family in the United States, albacore is the only species that can be legally labeled as white tuna. This premium tuna species is generally light and creamy white in color. Rich in omega-3 fatty acids, it is fi rm in texture with a very mild fl avor. Because it also has somewhat of a dry texture, the taste compares to that of chicken meat.

Fish Facts

> Average size harvested is between 20 and 45 pounds

> Average life cycles of about 5 years> Annual reported catch is about 7%

of the global tuna harvest > Caught through long line fi shing, pole

and line, and surface trolling

Primary Catching Areas

> 40% Northern Pacifi c> 27% Southern Pacifi c> 25% Atlantic Ocean

& Mediterranean > 8% Indian Ocean

Health Benefi ts

> High in omega-3 fatty acids > High in protein > Good source of selenium

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Tongol, the Light Tuna Known as the premium pack of the light meat tunas, tongol is popular for its creamy white color and mild fl avor. Tongol must be labeled as light tuna, but its color can be similar to that of albacore. Its color is white to light pink, though not as white as albacore. It is often considered a lower cost alternative. Tongol meat is tender and not quite as dry as albacore. A highly seasonal fi sh and a localized catch accounts for tongol’s varying costs.

Fish Facts

> Average size harvested is between 4 and 12 pounds

> Annual reported catch is about 4% of the global tuna harvest

> Caught through long line fi shing, pole and line fi shing and purse seining


> 65% Western Pacifi c> 35% Indian Ocean

Health Benefi ts

> High in protein > Low in fat

Tongol is caught in the waters of Thailand, Indonesia, and Vietnam. Because tongol is primarily caught by small cottage industry boats, it is nearly impossible to monitor its current supply status. However, the general feeling is that tongol catches could increase slightly and still maintain a sustainable level.

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Yellowfi n, or “ahi,” is a light tuna somewhat similar to skipjack, but the yellowfi n tuna has a characteristic long yellow-colored lateral fi n. It is lighter in color than skipjack with a fi rmer texture and milder fl avor. The color ranges from pale tan to pink. Yellowfi n is a highly sought after species in the global market, with key consumption areas in Japan, Western Europe, and the United States. Its quality lends itself to be used by the Japanese for sushi and sashimi. It is also in high demandin the industrial salad manufacturing business, which prefers the yellowfi n’s light, milder fl avor.

Fish Facts

> Average size harvested is between5 and 20 kilograms

> Annual life cycle is 4 to 7 years> Annual reported catch is about 35% of

the global tuna harvest > Caught mostly through purse seining,

long line and pole and line fi shing


> 35% Western Pacifi c> 25% Eastern Pacifi c> 25% Indian Ocean> 15% Atlantic Ocean

Yellowfi n, “Ahi” Tuna

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Health Benefi ts

> Rich in phosphorous > Good source of potassium > High in niacin

Yellowfi n is the second largest tuna species in terms of volume and popularity. It is a large fi sh that can swim at very high speeds, and covers enormous distances around the world.

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Skipjack is the most abundant species of the commercially canned tunas. Its fl esh is darker than other tunas. Due to its high oil content, it has a pronounced fl avor and aroma, and a relatively tender texture. Its small size accounts for the smaller loins and chunks. This is the lowest cost tuna and the largest selling Sysco tuna.

Fish Facts

> Average size harvested is around 3 kilograms> Annual life cycle about 3 years maximum> Annual reported catch is about 50 to 55%

of the global tuna harvest > Caught mostly through purse seining


> 55% Western Pacifi c Ocean> 20% Indian Ocean > 12% Eastern Pacifi c

Health Benefi ts

> Good source of potassium > High in selenium

Skipjack is a very cosmopolitan fi sh, widely dispersed throughout the world’s oceans. It accounts for nearly 55% of all tuna species caught.

Skipjack [ Katsuwonus pelamis ]

Skipjack, “Mr. Popularity”

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Sustainability: Today’s Catch, Tomorrow’s SupplyProcessed tuna accounts for more than $1.75 billion dollars in annual U.S. sales. Because of this large demand, Sysco works to help carefully monitor our tuna suppliers on issues including species control, weight limits, harvesting and handling products.

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Together with the World Wildlife Fund (WWF), the world’s leading global conservation organization, Sysco is tackling the complex issues related to seafood sustainability. It is our hope to steadfastly remain at the forefront of developing strategies for the responsible sourcing of wild seafood products, like tuna, through sustainable buying practices and standards.

As part of this collaboration, Sysco has made a multiple-stage commitment to ensure wild seafood supply sustainability. By 2015, 100% of the top ten Sysco brand wild-caught seafood species will be sourced from fi sheries that comply with at least one of the following standards:

> Certifi ed by the Marine Stewardship Council (MSC)

> In the MSC Full Assessment process

> Involved in Fishery Improvement Projects (FIPs) with WWF

Sysco is actively involved in various FIPs to move our supplier fi sheries towards a stepwise approach to MSC certifi cation.

This involves partnering with local stakeholders to develop and implement practices for performance levels consistent with MSC standards.

Additionally, in a tuna-specifi c commitment, Sysco will encourage suppliers to engagein the International Seafood Sustainability Foundation (ISSF) in order to move towards exclusive sourcing from sustainable, MSC-certifi ed tuna suppliers. ISSF utilizes science-based initiatives for the long-term conservation and sustainable use of tuna stocks, reducing bycatch and promoting overall ecosystem health.

Sysco strongly believes in supporting domestic sources that share our focus on sustainability and quality. We are proud members of the National Fisheries Institute (NFI) as wellas the Better Seafood Board. We will continue to work with reputable organizations and initiatives that will help drive the success of the seafood industry while preserving natural resources and ecosystems for future generations.

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From Sea to Shelf: Tuna Processing Transportation and Storage

Beginning with the transfer of tuna from our boats to the trucks and all the way to handling and labeling of the packages, the Sysco tuna processing procedure is quite extensive. That’s because we understand the importance of processing seafood safely. We follow rigorous quality-assurance guidelines, allowing us to be confi dent that all of our tuna is clean, safe and delicious when it reaches the customer’s plate.

TransferCarefully transferring the fi sh allows us to keep our fi sh fresh. Once the fi sh are captured they

are rapidly cooled and placed into holds fi lled with refrigerated seawater or chilled brine. A Quality Control Inspector oversees all

fi sh deliveries, ensuring that proper parameters are met. The inspector does physical and BackBone Temperature (BBT) testing onsite, and samples are sent to the plant laboratory for histamine and salt testing.

Receiving With the truck packed full of frozen fi sh, it can now safely travel towards its destination. A typical carrier requires

about four trucks for delivery. We make sure to choose the safest plants for processing in order to provide quality assurance at every step of the process.

StorageAll fi sh must be carefully tested again and stored properly to ensure food safety. When the fi sh are received, they are tested for the same BBT temperatures and salt and histamine levels. Once the fi sh are properly determined to meet the required parameters, they can be stored according to size and species. Testing at diff erent steps of the process helps us provide safe and fresh fi sh for packaging.


Yellowfin Tuna[ Thunnus albacares ]

Prep and Pre-cookingBefore the fi sh can be packaged and sold, we must properly prepare the fi sh and pre-cook at safe temperatures. Target temperatures are measured throughout these steps to ensure proper thawing and pre-cooking levels are met. Quality Control Inspectors monitor all temperatures closely. Again, we emphasize maintaining the proper temperature in order to ensure food quality and safety.

Thawing In order for the fi sh to properly thaw, they must be placed into stainless thawing bins. Each bin is fl ooded with potable water. The fi sh are tested to make sure they reach the target backbone temperature of -2 to 0°C. Then, the fi sh can be unloaded and brought to the preparation area where the fi sh viscera can be removed.

RackingThis step helps keep the fi sh safely prepped for the pre-cooking stage. All fi sh are carefully placed and arranged into stainless steel racks. Each species and size is segregated onto properly cleaned trays to facilitate the cooking phase.

Pre-Cooking Pre-cooking is an important stage of the process that is closely monitored. The racks of thawed fi sh are brought into the double door pressurized pre-cooker. While cooking time varies depending on the size and species of

fi sh, a target backbone temperature is closely measured in order to make sure all fi sh reach 60-65°C. Once the fi sh are pre-cooked, we are ready to begin the packaging phase.

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Cool, Clean Quality Tuna Ready for the cooling and cleaning stages, we prepare the tuna by inspecting for any defects or foreign objects. Sysco has a zero tolerance policy for hard bones in tuna, honeycombing and poor cleaning. All of the fi sh must meet our quality assurance guidelines. Every fi sh is carefully checked for proper cooling temperatures, any metals or possible foreign objects, and any improper odor or discoloration.

CoolingAfter pre-cooking is complete, the fi sh are sent to a misting area to cool off . Misting helps the fi sh reach a temperature that is comfortable enough for handling and cleaning. The target temperature of fi sh during the cooling stage is measured to reach 32-38 degrees C. Once the proper temperature is reached, the fi sh can be prepared for cleaning.

CleaningCleaning the fi sh is a very important stage of our process. We carefully clean all of our fi sh in order to help meet our quality-assurance standards. After fi sh is cooled, it is carefully arranged onto tables. The fi sh is then thoroughly cleaned, removing all bones, red meat, bruises, and any other noted defects found. We carefully inspect every fi sh for defects such as bad odor, discoloration, and honeycombing during this process.

Metal Detection Sysco takes an extra step to properly check for any metal that may be found within the cleaned fi sh. This process is done to eliminate the presence of any foreign objects before packaging. We take care to follow this extra step in order to ensure food safety and quality before we head into the fi nal packaging stages.

“ We have been buying Sysco

white albacore tuna for about

seven months now. When

our Sysco Marketing

Associate compared their

product to the competition,

they won hands down. From

that point on we have been

buying at least twenty to

twenty five cases per week for

both of our restaurants.”

Eddie’s of Roland and Eddie’s of Charles Street Roland, MD

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Packaged for Delivery After our processing procedure only safe, high quality tuna is canned and delivered to your kitchen. Sysco tuna is continually inspected for quality, giving it a uniform color, taste and texture, and a lower percentage of fl ake, producing a better yield. During our canning stages we measure all of our tuna to make sure they are properly labeled and canned and any defects are removed before delivery.

Can Filling Cleaned, inspected, and carefully prepared, only tuna that has met our Sysco quality standard is approved for canning. Each can is weighed using a pre-calibrated scale to ensure proper weight is achieved.

Seaming Carousel type seamers are used for our seaming process. The typical seam per minute for retail is 140 to 180 cans per minute, and for food service 24 to 50 cans per minute. After seaming and inspection, the cans are placed in baskets in preparation for retorting.

Thermal Processing A busse type of basket is used for retorting. Cans are placed in layers and separated using divider plates. After retorting, the cans are cooled and cleaned through a tilling machine to help drain excess water on top of the cans. Mechanical fans are used to ensure that cans will dry properly. After cooling, all the cans are cleaned and inspected. Any defective cans are removed. We check each can in order to help guarantee proper packaging before delivery.

Point Source Inspection Program [PSIP]One practice that really diff erentiates the Sysco Quality Assurance process from competitors is the implementation of our Point Source Inspection Program (PSIP). This process creates an additional “check” along with our standard QA procedures by randomly sampling product AFTER it is labeled and ready to be shipped, prior

to leaving the factory. Since our suppliers never know if they will be chosen for this inspection, they need to make sure every shipment follows our guidelines. The cost of removing labels and cartons for failing an inspection guarantees that all of our shipments will meet or exceed Sysco specifi cations.

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While canned and pouch pack tuna may not have the same glamour as frozen salmon, shrimp and lobster, our processed tunas are an extremely important seafood category. In fact, canned and pouch pack tuna is the second most popular seafood product in the U.S., after shrimp. This is why we off er our customers the convenience of multiple package sizes such as:

> 6 oz. canned> 12 oz. canned> 43 oz. pouch> 66.5 oz. canned

Whether you are making a tuna sandwich, salad, or adding it to an appetizer, our size variance allows operators to choose an option thatwill work for any application. The best benefi t of pouch pack or canned tuna though, is the shelf life. Our pouch tuna can be stored for up to two years, and our canned tuna can be safely stored for up to three years.

Advantages of Pouch Pack Tuna> No more cut fi ngers, reducing liability cost> Labor saving in prep-time> Easy tear-open pouch> Reduction in disposal cost> No refrigeration needed for storage> No draining, use straight from the pouch

Pack StylesWe off er a couple of diff erent pack options solid and chunk. These two styles are off ered in each size of our canned and pouched tuna. The pack style is based on what part of the tuna is used during processing. Sysco follows strict quality assurance guidelines for both type of packaging, which are divided under the Sysco International, Classic and Imperial lines.

Solid Pack – The solid pack is our highest quality tuna pack, made by using intact tuna loins, without initially adding tuna fl akes. After packing, some fl akes may be added, but only to assure a proper fi ll weight and this is carefully monitored. Flakes cannot exceed 15% of the weight for the Sysco Classic brand, and cannot exceed 5% of the weight for the Sysco Imperial brand.

Packaging Perfected

cost

ch

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Chunk Pack – Our chunk pack is made from both intact tuna loins and tuna fl akes. The pieces vary in size depending on the species and the size of the fi sh. The U.S. Standards of Identity requires that less than 50% of chunk tuna by weight can pass through a ½-inch mesh screen. By comparison, Sysco International permits that no more than 30% tuna by weight can pass through the mesh screen for chunk albacore, tongol, and yellowfi n, and 35% for skipjack.

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Open-Faced Cheddar Tuna Melt

Yield: 24 servings

2 cups mayonnaise1 cup plus 2 tablespoons

sour cream¾ cup fresh lemon juice1 tablespoon salt1½ teaspoons white pepper1 can (66.5 ounces) SYS INTL

solid white albacore tuna in water, drained

6 cups fi nely chopped celery2 cups dried cherries1½ cups fi nely chopped red onion¾ cup slivered almonds12 everything fl avored bagels or

English muffi ns, cut lengthwise in half

24 slices Cheddar cheese

1. In medium bowl, whisk together mayonnaise, sour cream, lemon juice, salt and white pepper. In large bowl, fl ake tuna with fork. Fold in celery, cherries, onion, almonds, and mayonnaise mixture.

2. To serve, place bagel half, cut side up, on sheet tray; top with ½ cup tuna mixture. Broil 3 minutes. Top sandwich with 1 cheese slice; broil 1 minute or until cheese melts.

Tuna Menu InspirationOur canned and pouch pack tuna makes a wonderfully versatile addition to any menu. As you’ll read in Chef Mark’s testimonial, our tuna is gourmet quality, and will help inspire creativity in the kitchen. Chef Mark suggests adding a dish to your menu called “Tuna Surprise,” and to use it as an opportunity to continuously innovate your tuna options. For instance, he puts one or two scoops of albacore tuna salad over shredded iceberg lettuce, tops it with fresh salsa pico de gallo and serves it with saltine crackers. You can build onto this by adding avocado, sweet pickle chips, or more. As Chef Mark did, take advantage of this classic favorite and add value to your business!

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Southwest Tuna-Vegetable Salad

Yield: 24 servings

1 cup extra virgin olive oil½ cup fresh lime juice2 tablespoons plus 2 teaspoons

fresh lime zest1 tablespoon ground cumin1 tablespoon salt1 pouch (43 ounces) SYS INTL

solid white albacore tuna in water, drained

56 ounces red kidney beans, rinsed and drained

4 red bell peppers, sliced ¼-inch-thick

2 English cucumbers, halved lengthwise and sliced ¼-inch-thick

4 cups fresh corn kernels ½ cup chopped fresh basil leaves½ cup chopped fresh

cilantro leaves

In medium bowl, whisk together oil, lime juice and zest, cumin and salt. In large bowl, fl ake tuna with fork. Fold in remaining ingredients and oil mixture.

“ I have been using Sysco

International Solid White

Albacore for 14 years. I wish

I had found it sooner. To call

it just tuna would be an insult.

On my menus, it is listed

as Solid White Albacore.

Working as an Executive

Chef in a private country club,

I need to frequently research

and taste-test many of the food

items we use to find the best.

With Sysco International

Brand, all the information is

in. It’s the best in flavor, texture

and yield. It is our number one

sandwich seller, hands down.

It keeps our members happy

and satisfied, which is the most

important thing.”

San Diego Country Club Mark Bruning C.E.C., Executive ChefSan Diego, CA

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Tuna-mazing.

Sysco is the global leader in selling, marketing and distributing food products to restaurants, healthcare and educational facilities, lodging establishments and other customers who prepare meals away from home. Our family of products and services also includes equipment and supplies for the food service and hospitality industries.

When the goodness of nature meets the quality of Sysco, the wonders never cease. We’re committed to being your most valued and trusted business partner and providing excellent service is standard practice – not an extra. From albacore and skipjack to tongol and yellowfi n, Sysco has all the tuna you’ll need to continue the tradition of quality.

> High quality.

> Superb consistency.

> Fresh, natural fl avor.

> Safe and sustainable.

hhee t ntnd’ll

Copyright © 2012 Sysco Corporation and ViMax Media.


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