INFORMATION - Government of New Brunswick [PDF]

Live lobster: Packed in lined cardboard boxes divided with individual holding sleeves. ... New Brunswick snow crab is fr

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Idea Transcript


SEAFOOD PRODUCT

INFORMATION

LOBSTER

Homarus americanus

New Brunswick lobster is known and appreciated around the world for being high quality, with the best taste and yield. Stringent sustainability practices have ensured that landings have remained stable over time. Improved technologies, such as on-vessel and dry-land holding facilities (New Brunswick-pioneered), enhancement and habitat restoration, quality-controlled processing,

rigorous health and safety regulations, sophisticated grading, handling and packaging, and air and road transport ensure that New Brunswick lobster - live or frozen - maintain high quality for enjoyment worldwide. New Brunswick’s advances in conditioning of live lobster ensure supply for the live market year round. Processed lobster products from New Brunswick are made from high-quality, freshly caught live lobster, under stringent QMP standards. These products are packed to meet the regulatory import requirements of the international customer.

Live lobster: Packed in lined cardboard boxes divided with individual holding sleeves. Frozen raw lobster tails: Tails individually quick-frozen (IQF). Frozen whole-cooked lobster (in brine): Product cooked, graded, packed in laminated pouches with brine, sealed and blast-frozen. Frozen whole cooked lobster (baby boil): Lobster cooked, placed in a tray, frozen, glazed, placed in corrugated sleeve. Frozen whole-cooked lobster: Lobster cooked and vacuum-packed in light brine or wrapped in waxed paper. Blanched whole-frozen lobster: Lobster blanched, cooked or raw, individually packed in net. Frozen lobster meat (Vacuum packed): Lobster cooked meat manually removed from shells which include tails, claws, tails/claw combinations and/or knuckle meat, vacuum-packed, blast-frozen. Frozen lobster meat in cans (not retorted): Lobster cooked, shucked, meat packed in cans with brine, blast-frozen. Minced lobster meat: Minced lobster meat, packed in poly bags and frozen. Ultra high pressure process (UHP): UHP, the latest technology in processing, allows for lobster meat to be detached from the shell leaving the raw flesh whole (tails, knuckles and legs) resulting in a higher yield per lobster. The UHP process leaves the tender texture and delicate flavor of the lobster meat in tact, and maintains all of its natural nutrients.

Other specialty products cooked and raw in the shell include scored claws, and claws cap-off, pre-cut for convenience and available in foodservice and consumer packs. Please note: Pack sizes and products available vary by processor, and can be processed to buyer specifications.

SNOW CRAB

Chionoecetes opilio

Captured in cone-shaped traps by skilled fishers, and supporting an environmentally sustainable fishery, the New Brunswick snow crab fleet is equipped with modern holding systems ensuring optimum quality. Live snow crab is landed and immediately processed under stringent quality standards.

New Brunswick snow crab is frozen to meet customer requirements using blast, brine or gas freezing technology. Frozen and glazed to maintain top quality, New Brunswick snow crab is available in a wide selection of products and sizes.

Clusters/Sections: s hell-on complete shoulder with full shape – 5 legs including claw on first leg. Whole: shell-on crab in its natural round form. Meat Packs: 1. Combo – complete extracted claws (cap off) on top and bottom with salad meat in between: portions of salad to leg meat varies: 60/40, 70/30, 75/25, 80/20 2. Salad meat – crab shoulder meat and tips. 3. Claws (cap off) – complete extracted leg meat. Snap-and-Eat Clusters/Sections: shell-on legs are pre-scored for easy cracking and eating. Claws (Cap-off): upper cap (shell) of the claw is removed for easy eating. Split Clusters/Sections: leg shells are partially removed along the length to expose the meat. PRODUCTS

TRADITIONAL SIZE GRADES

PACK SIZES

Clusters/Sections 3-5 oz (M), 4 up 5-8 oz (L), 8 up (2L) 8-10 oz (3L), 10 up (4L)

2, 3, 5 or 13.5 kg 4.4, 6.6, 11 or 30 lbs

Whole Cooked 4-10 pieces per pack or Raw

3 or 5 kg 6.6 or 11 lb

Meat: ComboPack Salad Meat or Leg meat

2 kg 2.5 or 5 lbs

6 x 2 kg 6 x 2.5 or 5 lbs

Claws (cap off)

9/12, 12/16, 16/20, 21/25, 26/30, 30/34 count per 500 g

8 to 13.5 kg 18 to 30 lbs

Specialty packs: Snap-and-Eat Clusters/Sections, Split Clusters/Sections Please note: Pack sizes and products available vary by processor, and can be processed to buyer specifications.

ATLANTIC SALMON

ATLANTIC HERRING

Salmo salar

Clupea harengus harengus

New Brunswick is celebrating 30 years of farming fresh Atlantic salmon in the cold, clear waters of the Bay of Fundy. With close proximity to major U.S. markets and year-round production, New Brunswick salmon is harvested to order and can be delivered from ocean to plate within 48 hours. New Brunswick’s objective of sustainable aquaculture is practiced through improved innovation, technology, and responsible environmental management practices, which comply with strict Canadian and U.S. regulations.

New Brunswick has a rich history of being an important Atlantic herring supplier to world markets. Harvesting methods range from inshore mobile gear, to large modern herring seiners, to an important weir fishery located in the many coves along the shorelines of the Bay of Fundy.

Whole fish – head-on/gutted; Fillets – pin bone out, skinless or skin-on; Portions – cut from premium skinless fillet, various seasoning rubs available; Skewers – premium cuts on skewers Whole Fish – 4-6 lb; 6-8 lb; 8-10 lb; 10-12 lb; 12-14 lb; 14-16 lb; Pack sizes of 10 – 50 lb styro-box Fillets – 1-2 lb; 2-3 lb; 3-4 lb; Pack sizes of 10-30 lb styro box Portions – 4-10 oz range; Pack size – 10 lb styro-box Skewers – 5 oz skewers; Pack Size – 10 lb styro-box Specialty Packs: Hot-Smoked and Cold-Smoked salmon; Atlantic Salmon Burgers Please note: Pack sizes and products available vary by processor, and can be processed to buyer specifications.

Canned – Sardine Pack Frozen – Butterfly, Filet, Round Frozen – Milt, Roe Marinated – Filet, Round Salted – Round, Dressed, Filet Round – Fresh, Split Smoked – Salted Split, Hard Cured Filet, Jerky, Mild Cured Please note: Pack sizes and products available vary by processor, and can be processed to buyer specifications.

COLD WATER SHRIMP

Pandalus borealis

With over half a century of tradition, New Brunswick’s shrimp fishery is built on the experience and pride of our fishing fleet and processing sector. The entire harvesting and processing process of New Brunswick shrimp ensures top quality from ocean to plate. The processing industry has implemented numerous measures to assure quality-controlled processing, grading, handling and packing under stringent Quality Management Program (QMP) standards that meet the regulatory import requirements of the international customer. Some of the largest offshore vessels have the technology to cook and freeze their catches onboard enabling them to maximize product quality and value. The New Brunswick shrimp industry obtained MSC certification as a sustainable fishery in 2008 for shrimp harvested in Canadian waters from the Gulf of St-Lawrence.

PRODUCTS COMMERCIAL SIZE COUNT

PACK SIZES

IQF Cooked and peeled

300 to 500 lb 250 to 350 lb 150 to 250 lb 125 to 175 lb 100 to 150 lb

6 X 2.27 kg 6 X 5 lbs or 13.5 kg (30 lbs) bulk

70 - 90 kg 90 - 120 kg 120 + 120 - 150 kg 150 +

5 kg

Whole cooked (head on shell on)



Crassostrea virginica

New Brunswick has a long history of supplying high quality oysters to the domestic and international market place. This delicacy is now available year round whether the supply originates from a wild seasonal commercial fishery or from cultivated techniques consisting of either suspended, off-bottom or bottom cultures. Whatever the source, the clean cold waters surrounding New Brunswick, combined with the stringent requirements of the Canadian Shellfish Sanitation Program, provide you with a safe product. Processors operate under the guidelines of a HACCP based Quality Management Program which guarantees a unique and consistent product. Due to the different conditions associated with each grow-out region – nutrients in the water, salinity levels, temperature, etc. – oysters vary in taste from one area to the next and often bear the name of the region where they were grown as a means of distinguishing their individual flavor attributes. The dealers’ shipping tag which accompanies the product carries the dealer’s name, address and certification number, date and location of harvest, original shipper’s certificate number, type and quantity of oysters.

One of the industry’s top priorities is to produce and market high quality products. Oysters are cleaned, individually inspected and carefully hand packed. Live oysters (in shell) are packed in wooden or cardboard containers for shipping. Oysters (in shell) are offered in various sizes and categories to suit individual markets. It takes an oyster from 4 to 7 years to reach the market length of 76 mm (3 in) and 3 to 4 years to grow a cocktail size oyster which is usually around 65 mm (2 1/2 in). • Live – fresh “cocktail” oyster, 65 mm or larger • Live – fresh market size oysters, 76 mm (3 in) or larger Packed between 12 and 100 oysters per unit or can be processed to your specifications

Whole raw 1, 2 or 5 kg 1 kg 2 kg Whole raw (industrial)

OYSTERS

15 kg

Please note: Pack sizes and products available vary by processor, and can be processed to buyer specifications.

WE TAKE GREAT PRIDE IN OUR SEAFOOD INDUSTRY New Brunswick has over 50 fish and seafood species, harvested fresh daily and exported to more than 70 countries. With a reputation as a world leader, we are committed to sustainability, innovation, quality and food safety. Packages, sizes and products available vary by processor and can be processed to your specifications.

To access our Business Directory:

www.gnb.ca/fisheries

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