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ideas for success VoL. 5 _ seafood

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Lighter fare, fresher flavors and colorful presentations that delight consumers nationwide are becoming more common year-round in the restaurant business. From appetizers to entrees and salads to soups, whether you’re a Bar & Grill establishment, an ethnic operation or anywhere in between, seafood is a universal favorite across the nation’s restaurant landscape. And it can help you make more money!

In this issue of The Dish, we’re focused all around seafood so that we can help drive the success of your business. With its premium pricing capabilities (seafood is priced higher than protein entrees by an average of $1.19) endless possibilities on a menu, and high consumer demand especially during this time of year, fish and seafood are highly sought-after menu features. The numerous applications for and vast versatility of the products and recipes featured in this issue are sure to get you hooked!

Especially popular in local establishments, seafood is menued on 88% of menus. Flavorful and versatile, seafood can satisfy the taste buds of many American

consumers and it’s easy to see why. It’s healthy, fresh and pairs well with a diverse range of sauces – whether grilled, fried, boiled or mixed into a hearty salad, soup or even pasta.

This issue of The Dish features:• Coveted seafood products that are in

season year-round

• Time-saving innovations that provide back-of-house efficiencies

• Versatile ingredients with multiple menu applications

• Exclusive, affordable & delicious seafood options

Page through this issue of The Dish to find tasty tidbits on our pre-cooked mussels, clams, breaded shrimp and more. Try your hand at a cioppino, poke, ceviche or tried and true favorites like fried shrimp.

Make seafood the star of your menu, bring savings to your bottom line and hook your customers on fish with this issue of The Dish!

Chef Talk

readyto use

Look for these callouts:

Get inside our chefs’ brains and find out what inspired their dishes.

Find out how you can start utilizing our products right away - without too much preparation or time in the kitchen.

rfsdelivers.com

Check out our library of recipes and videos online

Get Hooked on Fish

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calamarisalad

citrusy, colorful

Premium Loglio squid

HIDDEN BAY® Fully Cleaned Calamari Rings & Tentacles Block Frozen 2-5” 5/8” Wide Loligo

18248

Chef TalkTry marinating the calamari in buttermilk or evaporated milk for a few hours. The natural enzymes in the milk will help tenderize the calamari.

Fried calamari is one of the most popular appetizers nationwide and continues to increase its menu penetration. Frying is no longer the only accessible option for an average operator – grilled, boiled or served as part of a salad, calamari is high on the list for healthy and exciting appetizers. Overall, consumers view seafood as a healthy alternative to other protein options, and calamari is a great source of beneficial Omega 3 fatty acids.

the versatility of Calamari

For a fried favorite with a home-style flare, dredge the calamari in fish mix, deep fry until brown and plate atop a mixture of sautéed arugula, roasted red peppers, garlic and pepperoncini peppers.

• Mild flavor, tender texture

• Consistent and accurate tube sizing

• Packaged using first grade raw material

• Consistent ratio of tubes to tentacles: 70% to 30%

• Packaged for easy operator use

calamari features:

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readyto use

Pre-breaded shrimp allows for time savings in the kitchen. Simply add shrimp to the fryer for approximately two minutes or until golden and crispy, pair with a delicious sauce and, voilà, you have your own signature item.

Kickin Up the

FlavorHIDDEN BAY®

Jalapeno Popcorn Shrimp Breaded Tail Off 60-80 Frozen

4/2.5 lb 10620

Ideal for saucing

NEW!

Find other delicious options for shrimp on rfsdelivers.com

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make shrimp the Star AppetizerOver 330 million pounds of the shrimp consumed in the last year was breaded. On a national scale, breaded shrimp is a leading component of seafood appetizer combination platters and table starters. In part due to its broad appeal to all ages, breaded shrimp has extensive menu versatility, from starters to entrées and even to kids’ menus.

With growing competition within markets, restaurateurs are constantly searching for signature items to set them apart. Using a product specifically designed to be tossed or dipped in sauce, operators can benefit from creating their own unique saucy side and pairing it with crunchy, crispy shrimp.

HIDDEN BAY® Imitation Crabmeat Salad Style Chunk No Added

Crabmeat Frozen 4/2.5 lb 57778

Fully cooked and ready to eat

Chef TalkWith health benefits and at a low cost per serving, surimi’s versatility lends itself to be used in both hot and cold applications including salads, wraps, sandwiches, dips, pastas, soup, sushi, pho and more.

think outside theSushi Roll

For the perfect spring soup, try this robust Mediterranean-style seafood Portofino broth simmered with tomatoes, vegetables, fresh basil and chunks of sweet, tender Wild Alaska Surimi Seafood.

Made in America

Low in fat and cholesterol*

Mild, natural flavor with a quick sweet burst

*Nutritional information provided by GS1 &/or the product’s manufacturer, who are solely responsible for its content.”

there’s nothing fake About SurimiSurimi has been a staple of the Japanese diet for centuries, and refers to a product created from seafood (typically Alaska Pollock or Pacific Whiting) that goes through a two-step process to create seafood products with a flavor, shape and texture that can be manipulated into a number of forms and flavors.

Most frequently included on Thai, Chinese, Japanese and other Asian menus, surimi is climbing in popularity among other establishments. Because surimi is often formed and colored to look like crab, the resulting product is often referred to as “imitation crab,” and therefore can have a negative connotation. But surimi is far from a chemical concoction – it’s real fish, tailored to suit operator needs and consumer demands.

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new craze

the nation’s

in a bowl!

readyto use

Pre-cut portions provide easier control, cut down on cost & waste and are ideal for family dining and fast-casual concepts.

Convenient pre-cut format

HIDDEN BAY® Red Ahi Tuna Steak 6 Ounce Vacuum

Pack Frozen 10/lb 16204

Chef TalkOpt for pre-cooked rice and pre-cut veggies, and you’ll cut your kitchen time and save on labor costs. Plus, poke add-ons have countless other menu applications and won’t waste storage space.

No bone or skin Center cut BAP certified

what is Poke, Anyway?Pronounced “POH-key,” poke hails from Hawaii and refers to fish sectioned into cubes, seasoned and served raw. Traditionally eaten on its own or atop a bowl of sushi rice, this dish has been reinvigorated as restaurateurs around the country have created spins of their own. Often incorporating vegetables and healthy grains like quinoa, the newer poke bowls have sparked intense fan bases across the U.S.

This reimagining has transformed raw fish into a much more palatable and accessible dish for Americans. While the Asian influences are typically notable, poke nowadays can inspire creativity and curiosity among diners.

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Surimi ceviche

ingredients3 c Sealegs Flake and Chunk Surimi¾ c red onion, diced½ c cilantro, chopped¼ c jalapeno, diced small2 c roma tomatoes

directionsCombine surimi with all ingredients except guacamole. Place in an air-tight container and store in the refrigerator for at least 4 hours. Serve surimi over guacamole with chips.

¼ c olive oil½ c lime juice1 tsp ground cumin1 tsp ground chipotle pepper2 c guacamole

chipsnot your average

&guac

readyto use

Ceviche is simple to prepare – simply cure the fish in citrus, peppers and spices for at least 4 hours and serve over guacamole with chips. For best results use a firm white fish, like cod, shrimp, or even scallops

HIDDEN BAY® Crab-Flavored Seafood Flake Chunk Salad Style With Real Crab 4/2.5 lb

Frozen 57776

Versatile form with great flavor and texture

Typically served as an appetizer and originating in Peru, ceviche has long been a favorite in the coastal regions of Latin America, South America and Mexico. With a citrusy base and a vast array of flavorful herbs and spices to boot, the dish works best with a semi-firm, mild-flavored fish; however, variations can include other varieties and even cooked shrimp.

Although ceviche is often prepared using raw fish, surimi is an apt alternative that makes the dish more approachable for the average establishment. Regardless of the product used, ceviche’s preparation is quite easy and similar to the process of pickling. Not surprisingly, the word ceviche is quite similar to the Spanish word for pickle, escabeche.

why ceviche is Gaining Popularity

*Nutritional information provided by GS1 &/or the product’s manufacturer, who are solely responsible for its content.”7

From an MSC Certified Supplier

Clean, fresh and mild aroma

Pasteurized for food safety*

Made with real fish

Farm-raised mussels are rated as one of the most sustainable seafoods by the Monterey Bay Aquarium Seafood watch.

any style

steamed Mussels

readyto use

Fully cooked & minimal prep time required – just reheat from frozen and serve.

HIDDEN BAY® Mussel In Shell 23-29 Count Cooked Vacuum Pack Frozen 10/1 lb

13910

Recently launched item!

NEW!

Chef TalkFor a traditional and easy variation, steam the mussels in a pot of butter, olive oil, garlic, chili flakes, and white wine. Garnish with some parsley and serve in a soup bowl with crusty bread.

100% yield, no wasted product

Sand-free and debearded

High meat-to-shell ratio

show off Your MusselsCompared to protein items, seafood items in entrée sections are priced higher by an average of $1.19, and mussels are no exception. With high perceived consumer value in relation to their low cost, operators reel in huge profits on mussels, regardless of the recipe they’re used in.

From Bar & Grill to Steak & Seafood operator segments, and from marinara sauce to bouillabaisse applications, mussels are a favorite add to any recipe calling for shellfish –and even for their own debuts as the stars of the show. Pair with goose fat fries, French bread or even croutons, and you can create an entire entrée for one or an app for the whole table to share.

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and cioppino

Seafood stews

HIDDEN BAY® Clam In Shell 17-22

Count Cooked Vacuum Pack Frozen 10/1

13916

Sand-free and debearded

HIDDEN BAY® Atlantic Cod Loin 4

Ounce Average Twice Frozen Individually Quick Frozen 10/lb

13332/50748

No bone or skin

HIDDEN BAY® Atlantic Cod Loin 3 Ounce Average Twice Frozen No Bone Or Skin Individually Quick

Frozen 10/lb 13330/ 50746

Bake, broil, fry, sauté or steam

HIDDEN BAY® Mussel In Shell 23-29 Count Cooked Vacuum Pack Frozen 10/1 lb

13910

Recently launched item!

NEW!

Chef TalkSkip the clams but keep the rest of the seafood and opt for an easy, heartier stew with potatoes and a thicker broth. Or, try your own entrée creation of baked cod paired with flavors like arugula, bacon, capers, celery, mustard, tomato and white wine.

Clams Product Features:

• 100% yield, no wasted product

• Sand-free and debearded

• High meat-to-shell ratio

Cod Product Features:

• Wild caught in Alaskan waters

• Sustainable

• Good source of low-fat protein, phosphorous, niacin and vitamin B12*

• Mild, sweet flavor

• Low fat content

• Medium-firm texture

American-made with an Italian Flair Contrary to the popular notion that this tomato-based seafood stew is Italian, Cioppino was actually developed and popularized near San Francisco, California by fisherman in need of a simple, one-pot meal. All Cioppinos have the same basic building blocks – tomato sauce with garlic, onions, wine, fish and seafood – but additional components may vary depending on the chef’s preferences.

Despite its simple preparation, Cioppino has an impressive presentation due to the varying chunks of fish and shellfish paired with a gorgeous red, aromatic tomato broth. This dish celebrates the diverse and sophisticated flavors of seafood and is accessible to fine dining and casual operators, alike. Think of it as the new clam chowder – only healthier and more universally pleasing.

*Nutritional information provided by GS1 &/or the product’s manufacturer, who are solely responsible for its content.”9

HIDDEN BAY® White Shrimp Raw

Peeled And Deveined 16-20 Tail On Individually

Quick Frozen 5/2 lb 10146

Harvested year-round

tacos

twist

tostadaswith a

Chef TalkThe crunch and subtle sweetness of a southwestern salad is the perfect base for spicy shrimp and creamy guacamole.

HIDDEN BAY® White Shrimp Raw

Peeled And Deveined 31-40 Tail On Individually Quick Frozen 5/2 lb

10178Harvested year-round

crispy & crunchy

Shrimp AppetizersOver the last five years, tacos have experienced a sprint to the top of restaurants charts. According to a recent Technomic survey, taco offerings on restaurant menus have risen 32 percent from 2010 to 2015. Not only has the simple taco been elevated from a fast food staple, they’re now more prevalent on fine dining menus and gaining speed on almost every segment in between.

Specifically, seafood tacos are coming on strong for many casual restaurants. Did you know that over 4.5 billion pounds of seafood was consumed in the U.S. last year? Much of that is driven by shrimp, which is the #1 selling seafood product in America. For that reason, shrimp tacos are becoming a popular choice for many independent restaurants. Or if you’re looking for another handheld option, try the easy-to-create tostada.

Farm-raised & consistent availability

Sourced from Thailand, Indonesia and Vietnam

Premium quality product

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to-goTake a Po Boy

readyto use

Our shrimp is great for tossing/dipping, and lends itself to tacos, wraps, po’ boys, salads, pasta and rice dishes. Did you know that

shrimp is the most popular seafood menued on restaurants?

Chef TalkShrimp and avocado serve as the stars of this crispy po’ boy. Top a toasted French roll with popcorn shrimp, tempura battered avocado bites, shredded romaine and drizzled avocado remoulade.

HIDDEN BAY® Kick’n Shrimp Kick’n

Breaded Tail Off 40-50 Frozen 4/2.5 lb

10612

Pre-fried for the perfect crunchsouthern

sandwiches yield Mass AppealA po’ boy (aka a po-boy, po boy, or poor boy) is a traditional sandwich hailing from down south Louisiana. It consists of meat or fried seafood and is served on baguette-style New Orleans French bread that is crispy on the outside and incredibly doughy on the inside. Most often, they are topped with shredded lettuce, sliced tomatoes and a creamy remoulade. The sub offers a ton of variety for any operator looking to add a trendy meal to the lunch menu.

Lightly breaded or popcorn style shrimp have broad appeal and work flawlessly on the po’ boy. Plus, breaded shrimp offers broad appeal to all ages and they continue to be one of the most popular appetizers on menus across the country. But if you’re looking for something different for your po’ boy, opt for other seafood staples like oysters, catfish or soft-shell crab.

Finest quality breaded shrimp

Guaranteed to please

Great for surf and turf combos

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Tuna Burger

with wasabi mayo

Chef TalkA firm, meaty fish like tuna is ideal for a grilled burger. This dish is simple-to-make and light for health-conscious diners. The wasabi spread gives it a special kick.

HIDDEN BAY® Red Ahi Tuna Steak

6 Ounce Vacuum Pack Frozen 10/lb

16204

AA+ Grade

Tuna burger with wasabi mayo

ingredients6 oz Red Ahi Tuna Steak1 tsp corn starch1 tsp ground ginger3 tbsp soy sauce1 tbsp mayonnaise

directionsJulienne the carrots and place in a bowl. Add the vinegar and refrigerate 1 hour. Dice the tuna very small and place in a cold bowl. Add the cornstarch and ground ginger. Form into a burger on a hot griddle and add soy sauce. Sear the burger to rare- medium-rare. Mix the mayo with the wasabi paste. Slather the paste on the bun. Place the lettuce on the bottom and top with the burger. Top with carrots.

¼ tsp wasabi powder¹/8 tsp green leaf lettuce1 tbsp white wine vinegar2 tbsp carrot1 hamburger bun

1 serving

wild caught Ahi Red Tuna SteaksDiners are looking for upscale menu options that are heart-healthy, a great value and easy to eat on the go. Tuna continues to be at the top for the list for favorite seafood items, and gone are the days that sushi restaurants dominated the space for raw fish dishes. It’s easy to add authentic tuna dishes, such as ahi poke, ceviche, and tuna tartare, to your menu. But if you’re looking for something a little more mainstream, tuna steaks can also be placed on burger bun as a trendy American twist!

Wild caught in Vietnam

Vacuum packed frozen

All long-line caught

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Chef TalkThis is a light, Italian-inspired chilled salad that complements the mild flavor of Mahi Mahi. White beans, tomatoes and red onions are tossed in a Tuscan Italian vinaigrette. Grilled Mahi is layered on the salad, decorated with a rim of balsamic glaze and finished with micro greens.

HIDDEN BAY® Distinctions Mahi

Portions - Wild Caught 2/5 lbs 2-4 oz

11474

Versatile, sturdy and mild-flavored

dish

fish up!this

HIDDEN BAY® Tilapia Filet 5-7 Ounce

Shallow Skinned Individually Vacuum Packed Frozen 10/lb

11242

Available year-round

take seafood Up a Notch for dinnerSeafood is universal across the U.S. restaurant landscape, appearing on most independent restaurant menus. The average price of a seafood entrée is $11.15, with entrées comprising three quarters of all mentions on menus. Understandably, fish is the go-to seafood money-maker for many restaurants and these entrées can be found on 83% of restaurant menus.

Tilapia is one of the five most consumed seafood products in the U.S. market and over the past ten years, consumption of tilapia has more than doubled, increasing its value on menus. It is a cost-effective, versatile white fish with applications across all segments of foodservice.

Mahi Mahi is one of the most sought-after fish in the American diet and as its popularity is due to its high-end quality, versatility and affordability. Mahi-Mahi is one fish that pairs well with many sauces and works perfect for filling a sandwich or over a chilled salad.

Easy to prepare Premium product with a sweet taste

Available all year long

Looking for more menu inspiration with Mahi Mahi? Check online for fish taco recipes.

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HIDDEN BAY® Beer Battered Cod Filet

Pacific Individually Quick Frozen 2-3 Ounce 10/lbs

52040

Simply deep fry and prepare

fish aloha

chips&

HIDDEN BAY® Beer Battered Cod Filet

Pacific Individually Quick Frozen 1-2 Ounce 10/lbs

56496

Simply deep fry and prepare

your catch of the dayTraditionally a British meal, fish and chips was said to be created in 1860 on the streets of London by a young boy who apparently came up with the innovative idea of combining fried fish with chips. Cod or haddock are the whitefish most commonly used for the fried, battered protein while the chips are usually thicker French fries. Since then, fish and chips has become a staple in British culture and they’re starting to see a surge on the other side of the pond.

Beer battered fish has a four-year growth rate of 35% on U.S. menus, according to Datassential. Almost two-thirds of beer battered fish dishes are served at American-style restaurants followed by 12.8% at Mexican. The majority of these operations utilized this ingredient in a fish main entrée.

• Try an Asian-inspired fish and chips dish – combine beer battered cod, breaded & fried kimchi, black sesame seeds and crispy waffle fries.

• Gain some big island flavor – combine beer battered cod, pineapple-cucumber salsa, serrano pepper, Hawaiian black salt and skinny sweet potato fries.

• Have a bloody good time – combine beer battered cod, spicy Bloody Mary sauce and crinkle-cut fries.

• Buffalo flavors galore – toss beer battered cod with buffalo sauce, add potato wedges and blue cheese or ranch on the side.

take fish & chips to the next level!

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HIDDEN BAY® White Shrimp Raw

Peeled And Deveined 31-40 Tail On Individually Quick Frozen 5/2 lb

10178

Farm-raised

shrimp

can’t fail

g r i t s&

HIDDEN BAY® White Shrimp Raw

Peeled And Deveined 16-20 Tail On Individually Quick Frozen 5/2 lb

10146

Chef TalkThe classic combo of shrimp and grits gets a decadent, flavor-packed recipe makeover. This recipe features juicy shrimp, smoked bacon, roasted red pepper, fresh shallot and scallion and rich cheese grits layered with thickness and flavor.

a new look at a ClassicIf you’re living in the South, chances are you’re familiar with the classic dish of Shrimp & Grits. But more than likely, your version may be a little different than that of your friend or neighbors, and our rendition is a winner through and through. Shrimp is a no-brainer for many operators as it is the #1 consumed seafood item in the U.S. so utilize it in multiple menu items to please your customers looking to avoid meat.

Shrimp Product Features:

• Farm-raised

• Sourced from Thailand, Indonesia and Vietnam

• Harvested year-round

• Consistent availability of premium quality products

Farm-raised

• Cornmeal Shrimp with Sweet Potatoes - Combine the flavors of the South with cornmeal-fried shrimp, sautéed greens, and mashed sweet potatoes.

• Pasta with Shrimp and Bell Peppers - Healthy whole-wheat linguine is tossed with sautéed shrimp, red and yellow bell peppers, and plenty of garlic for a robust pasta entrée.

looking for other shrimp entree ideas?

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Steamed Clams your way

HIDDEN BAY® Clam In Shell 17-22

Count Cooked Vacuum Pack Frozen 10/1 lb

13916

Year-round availability

Steamed Clams over Linguini

directionsCook 6 oz linguine pasta according to directions. In a saute pan, heat 3 tbsp extra virgin olive oil, then add 1 tbsp chopped garlic until translucent. Add 16 oz clams and 2 oz white wine. Simmer for 5 minutes, then whisk in 1 tbsp butter and ¼ tsp crushed red pepper flakes. Place pasta in a warmed soup plate and pour clams and sauce over pasta, garnish with parsley.

1 serving

never Out of SeasonShellfish continues to be one of the fastest growing menu items in the U.S., and clams offer a nutritious source of protein while also being one of the most sustainable seafood options for consumers. We encourage you to excite your diners with this versatile and healthy ingredient!

Clams work perfect in pasta dishes, paella and bouillabaisse. Steaming them is simple to do and doesn’t require very much time at all. Whether you choose to add wine, lemon, butter or other seasonings to your clams, a pot full of these delicious bites doesn’t need much more than crusty bread or some al dente linguini.

Find our Portuguese Steamed Clams recipe - pictured here - online.

readyto use

Minimal prep time and labor - from frozen to the table in under 10 minutes. Simply reheat the clams directly from the frozen state. Clams can be boiled or steamed inside the bag, or steamed or sautéed out of the bag. Reheat clams for approximately 8-10 minutes and they will open just as if they had been prepared from the fresh state.

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Serving great food is more than finding that special ingredient or creating that special dish. For us serving good starts with providing our customers with choices to make informed purchasing decisions. That is why, as part of our commitment to sourcing food responsibly, we offer wild-caught and aquaculture seafood options certified as sustainable.

By selecting products certified by the Marine Stewardship Council (MSC), the Global Aquaculture Alliance (GAA), or marketed as Alaska Seafood, you can rely on standards that hold our suppliers accountable for their sourcing practices and ensure seafood sustainability for generations to come.

Our Commitment to

Sustainable Seafood

Look for the ecolabel on cases from certified resources and suppliers.

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MSC – Marine Stewardship Council

The MSC is an independent non-profit organization that recognizes and certifies sustainable fishing practices in order to inform the choices people make when buying seafood. The organization’s mission is to use its ecolabel and fishery certification program to manage suppliers and resources alike. MSC certifies wild caught species around the globe. For more information on their efforts and certified resources visit their website, www.msc.org.

ASMI – The Alaskan Seafood Marketing Institute

ASMI is a public-private partnership between the State of Alaska and the Alaska seafood industry established to foster economic development of a renewable natural resource. As such, ASMI focuses on helping fisheries last long-term without compromising the survival of the species or the health of the surrounding ecosystem. After all, a focus on sustainable fishing practices is written into the Alaska State Constitution.

What does Alaska mean in seafood?

• Unaided customers cite Alaska as the #1 source of great seafood

• Alaska is the #2 most commonly specified brand on US menus

• Consumers are much more likely to order fish/seafood when “Alaska” is included in the description

When you include the Alaska seafood logo on your menu, you’re giving consumers the perception that your restaurant:

• Cares about the quality of food you serve

• Is a good place to get seafood

• Cares about the environment

For more on ASMI and resources to help you menu more

Alaska seafood, visit their website at

www.alaskaseafood.org

GAA – The Global Aquaculture Alliance

Focused on 4 pillars (Food Safety, Social Welfare, Animal Health and Welfare and Environmental), the GAA coordinates the development of Best Aquaculture Practices (BAP) certification standards for farms, feed mills, hatcheries and processing facilities. The BAP program sets high standards that drive continued improvements and deliver significant benefits across the industry.

From ensuring adherence to local worker safety and child labor laws, to complying with habitat conservation standards, to enforcing disease control efforts and developing animal husbandry standards, the GAA is the world’s leading standards-setting organization for aquaculture seafood.

know this term: BAP Certified

Look for “BAP-Certified” facilities as an indicator of high quality product

and environmentally-sound procedures.

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Sustainable Seafood, just one part of our

commitment to delivering a better tomorrow.

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THESE TABLE TENTS FEATURE DELICIOUS SEAFOOD RECIPES FEATURING SHRIMP, COD, MUSSELS, CLAMS AND MORE. FROM POKE TO CEVICHE TO FISH AND CHIPS - ALL YOU NEED TO PERFECT YOUR MENU IN 2017!

*Table tents may slightly differ from the images above. We reserve the right to correct printing errors. Limit 10 tents per customer. To order more contact your local Reinhart Sales Consultant. ©2017 Reinhart Foodservice, L.L.C.

SCAN THE QR CODE TO SIGN UP FOR 10 FREE TABLE TENTSor go to www.tinyurl.com/rht-thedish

GET 10 FREE TABLE TENTS* FEATURING RECIPES FROM

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rfsdelivers.com Check out our library of recipes and videos online

21

VoL. 5 _ seafood

Look for the next issue of The Dish from Reinhart, as we continue to dish out new ideas so that you can take them to your table and bring in more customers!

Item Description Page Code

HIDDEN BAY® Fully Cleaned Calamari Rings & Tentacles Block Frozen 2-5” 5/8” Wide Loligo 4 18248

HIDDEN BAY® Jalapeno Popcorn Shrimp Breaded Tail Off 60-80 Frozen 4/2.5 lb 6 10620

HIDDEN BAY® Imitation Crabmeat Salad Style Chunk No Added Crabmeat Frozen 4/2.5 lb 8 57778

HIDDEN BAY® Atlantic Salmon Filet 8 Ounce Norwegian Vacuum Pack Frozen 10/lb 10 17490

HIDDEN BAY® Red Ahi Tuna Steak 6 Ounce Vacuum Pack Frozen 10/lb 10 16204

HIDDEN BAY® Crab-Flavored Seafood Flake Chunk Salad Style With Real Crab 4/2.5 lb Frozen 12 57776

HIDDEN BAY® Mussel In Shell 23-29 Count Cooked Vacuum Pack Frozen 10/1 lb 14 13910

HIDDEN BAY® Atlantic Cod Loin 4 Ounce Average Twice Frozen Individually Quick Frozen 10/lb 16 13332/ 50748

HIDDEN BAY® Atlantic Cod Loin 3 Ounce Average Twice Frozen No Bone Or Skin Individually Quick Frozen 10/lb 16 13330/ 50746

HIDDEN BAY® Clam In Shell 17-22 Count Cooked Vacuum Pack Frozen 10/1 16 13916

HIDDEN BAY® Mussel In Shell 23-29 Count Cooked Vacuum Pack Frozen 10/1 lb 16 13910

HIDDEN BAY® White Shrimp Raw Peeled And Deveined 31-40 Tail On Individually Quick Frozen 5/2 lb 18 10178

HIDDEN BAY® White Shrimp Raw Peeled And Deveined 16-20 Tail On Individually Quick Frozen 5/2 lb 18 10146

HIDDEN BAY® Butterfly Shrimp Butterfly Lightly Breaded Homestyle 10-13 Frozen 4/3 lb 10594

HIDDEN BAY® Kick’n Shrimp Kick’n Breaded Tail Off 40-50 Frozen 4/2.5 lb 10612

HIDDEN BAY® Distinctions Mahi Portions - Wild Caught 2/5 lbs 2-4 oz 11474

HIDDEN BAY® Tilapia Filet 5-7 Ounce Shallow Skinned Individually Vacuum Packed Frozen 10/lb 24 11242

HIDDEN BAY® Beer Battered Cod Filet Pacific Individually Quick Frozen 2-3 Ounce 10/lb 26 52040