[From the U.S. Government Printing Office, www.gpo.gov]

                      7A4'31





  NORTHEASTERN UNITED STATES
       FISH & SEAFOOD








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       EXPORT GUIDE




















                   Prepared by the Northeastern United States Fish & Seafood
                   Industry in cooperation with:

                   The New York State Department of State,
                   Division of Coastal Resources & Waterfront Revitalization
                   and
                   The New Jersey Department of Agriculture,
                   Fish & Seafood Development Program




















                           project of the New York State Department of State, funded in part by a grant
                         from the National Oceanic and Atmospheric Administration Award No.
                         NA370ZO219

                MEM of











                      A WORD ABOUT NORTHE4STERN UNITED STATES FISHERIES...




                      The Northeastern United States is one of the most productive and
                      diverse seafood producing regions in the world. The local harvest rivals
                      that found anywhere for both quality and variety. Over 907 million
                      pounds of product, valued at over $795 million, was harvested in 1992.

                      One of the most striking features of the Northeastern United States
                      harvesting sector is its diversity. The unique mixture of habitats found
                      along the coast and the easy access to productive offshore fishing
                      grounds support a wide variety of finfish and shellfish species.
                      Commercial fishing vessels range from small clam boats that work the
                      bays and estuaries to large freezer/trawlers harvesting many thousands
                      of pounds of fish. Major species landed include Atlantic mackerel, tuna
                      (bluefin, bigeye, yellowfin and skipjack), dogfish, flounder, cod,
                      monkfish, skate, whiting and sea bass. Important shellfish are scallops,
                      mussels, clams, oysters, crabs, squid, and, of course, the most popular
                      of all, lobster.


                      The major ports in the region include: Portland, Maine; Gloucester,
                      Massachusetts; New Bedford, Massachusetts; Point Judith, Rhode
                      Island; Montauk, New York; Hampton Bays, New York; Point Pleasant,
                      New Jersey; and Atlantic City, New Jersey. In addition to the major
                      ports, the coastline is also dotted with a number of smaller ports
                      specializing in a few high value species.

                      Processors in the region are rapidly building a reputation for high quality
                      dependable products in markets around the world. These companies are
                      actively working to incorporate Hazard Analysis Critical Control Point
                      (HACCP) Inspection Programs into their daily operations. In addition to
                      shore-based processing, there are a number of processed-at-sea products
                      available from the region. Recognizing the importance of the global
                      market, companies are willing to pack to exact specifications to help you
    NL
                      satisfy your customers' needs.

                      Northeastern U.S. harvesters and processors are within a few hours of
                      major airports and ocean terminals. This helps to ensure that your
   VD,                product can be moved quickly and cost-effectively. Because of the large
                      concentration of shipping facilities, schedules provide for frequent transit
                      and product can reach its destination in a timely fashion.














                 If you would like more information about the Northeastern U.S. Fish and
                 Seafood Industry contact:




                 Linda J. O'Dierno                    Nancy A. Kunz

                 NJ Department of Agriculture         NYS -Department of State
                 CN - 330                             162 Washington Avenue
                 Trenton, New Jersey 08625            Albany, New York        12231

                 USA                                  USA


                 Phone:(609) 984-6757                 Phone:(518) 474-6000
                 FAX: (609) 633-2550                  FAX: (518) 473-2464










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                           Northeastern United States Fish and Seafood Availability Guide

                           This chart is a guide to the best months of the year for selected fish and seafood for the Northeastern Unfted States.

                                 Greatest availability                       Moderately available                            Lightly available

                           Finfish                                             ]AN         FEB        MAR        APR         MAY        JUNE        JULY       AUG        SEPT        Ocir       Nov         DIEC

                             American Shad


                             Black Sea Bass


                             Blue Fish


                             Butterfish


                             Cod


                             Eel


                             Flounder


                             Fluke


                             Hake-Red


                             Mackerel-Atlantic


                             Monkfish


                             Porgy

                             Searobin

                             Shark-Obgfish

                             Shark-Makc,


                             Swordfish


                             Tautog

                             Tilefish


                             Tuna-Bluefin


                             Weakfish

                             Whiting




                           Shellfish/ Crustaceans                               JAN         FEIII     MAR         AM         MAY        JUNE        JULY       AUG         SEVr       Ocr        Nov         DIEC

                             Clams-Hard                                                                                               Available Year Round

                             Clams-soft                                                                                               Available Year Round

                             Sud Clams                                                                                                Available Year Round


                             Conch


                             Crabs-Blue


                             Lobster-American


                             Mussels

                             Oysters                                                                                                  Available Year Round

                             Scallops-Sea

                             Scallops-Bay

                             Squid                                                                                                    Avail" Year Round

                           Environmental changes will after availability. Use this chart as a guide only.







                                                            ANTIC CffDk%,,

                                                                                                      P.O. BOX 555
                                                                                                 985 OCF-kN DRIVE
                       TE L. 609-884-3000 or 884-0115       H E R I E S. 114              CAPE MAY, NEW JERSEY
                       TELEFAX 609-884-3261                                                            08204, U.S.A.








                      MAILING ADDRESS:                P.O. Box 555
                                                      Cape May, New Jersey 08204
                                                      USA



                      LOCATION ADDRESS:               985 Ocean Drive
                                                      Cape May, New Jersey 08204
                                                      USA


                                                      301 Channel Drive
                                                      Pt. Pleasant, New Jersey 08742
                                                      USA


                      EXPORT CONTACTS:                Peter Hughes, Mindy Silver


                      TELEPHONE:                      (609) 864 3000
                      FAX:                            (609) 884 3261


                      KEY OFFICER:                    Daniel Cohen, President





                      Atlantic Capes Fisheries Inc. was founded in 1985 by one of Cape May's
                      leaders in commercial fishing and processing development. The company was
                      purposely designed to be vertically integrated so that customers would be
                      provided with the best quality fish and seafood found anywhere in the world.


                      To augment the Atlantic Capes Fisheries Inc. shoreside processing capabilities
                      and further demonstrate the company's commitment to producing quality













                 product, a freezer/trawler was acquired.      This combination of at sea and
                 shoreside processing assures clients of products that are only of the highest
                 quality, wholesomeness and freshness. The company produces two branded
                 products - Atlantic Capes and Seawolf.

                 Atlantic Capes Fisheries is only a few hours away from major hubs of
                 transportation. For the export client, this means product can be shipped world-
                 wide quickly and efficiently.

                 Atlantic Capes Fisheries Inc. employs about fifty individuals involved in every
                 aspect of harvesting fish and seafood to marketing the final product. The people
                 at Atlantic Capes Fisheries Inc. look forward to working with their overseas
                 friends in supplying choice fish and seafood products.





                 PRODUCT LINE

                 Sea frozen Illex squid (111ex illecebrosus) - 11.8 kilo box
                 Sea frozen Loligo squid (Loligo pealei) - 11.8 kilo box
                 Frozen Spiny dogfish (Squalus acanthias) - Backs, Fins, Tails - 11.8 kilo box
                 Frozen Atlantic mackerel (Scomber scombrus) - 11 kilo box
                 Frozen Monkfish (Lophius americanus) - Tails - 10 kilo box
                 Frozen Butterfish (Peprilus triacanthus) - Whole
                 Frozen Smooth dogfish (Mustelus canis) - Backs - 11.5 kilo box








                                           LOBSTER & SHRIMP CORP.
                             FULTON FISH MARKET 95 South Street, New York, NY 10038 212-732-3060
                     CORPORATE HEADQUARTERS: 2000 Tonnelle Avenue, North Bergen, NJ 070-47- 201-392-8600
                                 FAX: 201-392-0008 TELEX: 141485 LOBSHRIMP YA ID11 FREE: 1-800-221-7664







                   MAILING ADDRESS:            2000 Tonnelle Avenue
                                               North Bergen, New Jersey 07047
                                               USA



                   LOCATION ADDRESS:           Same as above



                   EXPORT CONTACT:             William F. Carroll
                                               Director of International Sales



                   TELEPHONE:                  (201) 392 8600
                   FAX:                        (201) 392 0068


                   KEY OFFICER:                Robert Grippa, Vice President




                   B-G Lobster and Shrimp Corp. was established in 1955. Today, it is a
                   multifaceted and vertically integrated seafood company based primarily in New
                   Jersey. The company recently expanded with the acquisition of a shoreside
                   processing facility in the State of Rhode Island.

                   The processing plant in Rhode Island is the culmination of the firm's current
                   corporate development plans. This plant, positioned in one of the largest fishing
                   ports on the U.S. East coast, is primarily dedicated to producing fresh and frozen
                   seafood products for domestic and export sales. The port (locally known as
                   Galilee and/or Port Judith, in the town of Narragansett, Rhode Island) is centrally
                   located to all the major pelagic and groundfish fisheries in the Northeast region
                   of the USA, and is the largest port (in terms of landings) for species such as
                   Squid, Butterfish, Mackerel and Whiting.















                  The plant's blast freezing capabilities has a daily capacity of 90 to 100 mt per day
                  or more with the installation of a third blast freezing unit. Product destined for
                  process i ng/freezi n g is unloaded from boats at the plant's docks, immediately
                  graded, weighed, packed and frozen at -70 degrees F in state-of-the-art freezers
                  in order to preserve and maintain high standards of quality. Ongoing plans call
                  for further plant modification and upgrading so that lQF portions, breading and
                  cooking operations can be accommodated in the same facility within the next 3
                  to 5 years.

                  Fresh fish is unloaded from day-boats and "trip" draggers at the facility's pier.
                  Depending upon the type of vessel being unloaded, fish is unloaded via pump
                  at the rate of up to 40 mt per hour, or via traditional basket and boom which
                  deposits the fish into a water flume for conveyance to a covered dock area where
                  fish are culled, graded, weighed, and packed for shipment.

                  One B.G. Lobster & Shrimp Corp.'s specialty is the production of products
                  produced from seafood caught by fishing vessels equipped with special
                  Refrigerated SeaWater (RSW) or Chilled SeaWater (CSW) systems onboard. For
                  species such as squid, butterfish, herring, whiting, and mackerel, such systems
                  maintain "near alive" quality conditions for the product while at sea. Core
                  temperatures of raw material unloaded on the dock from RSW and CSW boats
                  typically are at 0 degrees C. Frozen products produced from RSW boat raw
                  material can easily compete with the quality of frozen-at-sea product, and appear
                  to be "fresh - never frozen" if defrosted in the marketplace.

                  PRODUCT LINE


                  Squid (Loligo pealei and Nex illecebrosus) - Whole frozen/fresh, cleaned tubes and
                         tentacles, rings
                  Butterfish (Peprilus triacanthus) - Whole frozen/fresh
                  Atlantic Mackerel (Scomber scombrus) - Whole frozen/fresh, H & G (future),
                         Fillets (future)
                  Atlantic Herring (Clupea harengus harengus) - Whole frozen/fresh
                  Monkfish (Lophius americanus) - Frozen tails, fresh/chilled tails, fresh/chilled livers
                  Silver Hake (Merluccius bilinearis) - Whole frozen/fresh, H & G (future), fillets
                  Red Hake (Urophycis chuss) - Fresh/chilled whole, H & G, fillets
                  Bluefish (Pomatomus saltatfix) - Whole frozen/fresh, H & G, fillets
                  Fluke (Paralichthys dentatus) - Whole fresh/chilled
                  Scup (Stenotomus chrysops) - Whole frozen/fresh
                  Live Maine Lobsters (Homarus americanus)
                  Live Hard Clams (Mercenaria mercenaria)
                  Conch meat (Busycon canaliculatum) - Frozen raw/fully/partially cooked meats canned








                        JOHN T. HANDY COMPANY, INC.

                                                     - Port Norris, New Jersey
                                                     - Crisfield, Maryland





                  MAILING ADDRESS:            P.O. Box 309
                                              Crisfield, Maryland 21817



                  LOCATION ADDRESS:           101 N. 7th Street
                                              Crisfield, Maryland 21817



                  EXPORT CONTACT:             Carol A. Haltaman



                  TELEPHONE:                  (410) 968-1772
                  FAX:                        (410) 968-1771


                  KEY OFFICER:                Carol A. Haltaman






                  John T. Handy Company, Inc. was established in 1894, making it one of the
                  oldest and most prestigious seafood companies in the United States. In addition
                  to the company's long and distinguished history of providing top quality Blue
                  crab products, it continues to be an innovator in the processing and marketing
                  of those beautiful swimmers (Callinectes sapidus). Handy soft shell crabs are
                  found on the most discriminating menus in some of the most famous restaurants
                  from Tokyo to Paris.

                  Today, because John T. Handy Co., Inc took the leadership and made the
                  financial commitment to quality in soft shell Blue crab production it can boast that
                  it is the largest soft shell crab processor in the world. Further, the company's
                  commitment to quality assurance for their international customers has been














                 strengthened and is reflected in the Hazard Analysis Critical Control Point
                 (HACCP) certification that has been attained for their plant. This HACCP
                 certification allows Handy crabs access into markets that require stringent
                 inspection and safety guidelines.

                 John T. Handy Company, Inc. has two facilities - one in Crisfield, Maryland, the
                 other in Port Norris, New Jersey. These two locations provide the company with
                 excellent access to major international transportation outlets. During the blue
                 crab harvesting season (May - September), the company employs close to 200
                 individuals. Offseason, the knowledgeable sales staff remains to assure that you
                 will always have access to the company's products.

                 The company packs under the Handy label. Custom packing and private labelling
                 is available, and the staff at John T. Handy Co., Inc can work with clients who
                 desire this service.


                 The John T. Handy Company, Inc is your foremost and secure bet for the best
                 quality and HACCP inspected blue crab and crawfish products in the world.



                 PRODUCT LINE

                 Frozen Soft Shell Blue Crabs (Callinectes sapidus)

                 SIZES:
                 Whales        128 grams each (average); Pack - 6 x .75 Dozen (12)
                 Jumbos         93 grams each (average); Pack - 6 x 1       Dozen (12)
                 Primes         70 grams each (average); Pack - 6 x 1       Dozen (12)
                 Hotels         52 grams each (average); Pack - 6 x 1.5     Dozen (12)
                 Mediums        40 grams each (average); Pack - 6 x 2       Dozen (112)

                 Frozen Soft Shell Crawfish (Procambarus clarkh)

                 SIZE:
                 "Big Daddies"; Pack - 8 x 7.5 Dozen (12)

                 Frozen Crab Cakes (70% Blue crab (Callinectes sapidus)) meat

                 SIZE:
                 78 grams each; Pack - 6 x 18 crab cakes








                                   INLET SEAFOOD INC.

                                                      Montauk, New York






                  MAILING ADDRESS:            P.O. Box 2148
                                              Montauk, New York 11954
                                              USA



                  LOCATION ADDRESS:           East Lake Drive
                                              Montauk, New York 11954
                                              USA



                  EXPORT CONTACT:             Thomas Mahl, Manager


                  TELEPHONE:                  (516) 668-3419
                  FAX:                        (516) 668-1224





                  Inlet Seafood Inc. was established in 1987 by a group of innovative and
                  seasoned commercial harvesters dedicated to producing good quality fish and
                  seafood. In the short time since the company's inception, it has become one of
                  the premier wholesale fish and seafood producers on eastern Long Island.

                  Inlet Seafood Inc.'s principals are the owners/captains of ten commercial fishing
                  vessels. The company is committed to harvesting and packing quality fish and
                  seafood, primarily squid and whiting. Many of the vessels are equipped with
                  RSW systems (refrigerated seawater holding tanks), thus enabling quality fish to
                  be off-loaded efficiently with an on-site fish pump. Other vessels, fishing in close
                  proximity to Long Island, box their catch at sea to avoid mishandling and to
                  assure their clients of good quality product and prompt service.













                  Inlet Seafood can get product quickly to export markets. Fish can be caught, off-
                  loaded and transported to you in a day. This gives Inlet Seafood an edge in
                  exporting where freshness means quality. Inlet Seafood Inc. is anxious to work
                  with buyers to custom pack orders to the buyers specifications and is always
                  ready to serve the bu@ers needs.

                  Currently, the company employs seven individuals dockside, along with a
                  domestic and export sales manager.





                  PRODUCT LINE


                  Fresh Loligo squid (Loligo pealei) - Whole; packed to your specifications
                  Fresh Illex squid (111ex illecebrosus) - Whole; packed to your specifications
                  Fresh Whiting (Merluccius bifinearis) - Whole; packed to your specifications














                                               FL
                                                     Vol
                                                                FISHERIES INCORPO         .RATED
                            Phone. (609) 729 - 9050 Fac (609) 884 - 0664 Telex: 510 - 688 - 8908
                            997 Ooean Drive, Cape May, New Jersey 08204 U.S.A








                 MAILING ADDRESS:           997 Ocean Drive
                                            Cape May, New Jersey 08204
                                            USA



                 LOCATION ADDRESS:          Same as above



                 EXPORT CONTACT:            Jeffrey Reichle, President


                 TELEPHONE:                 (609) 729-9050
                 FAX:                       (609) 884-0664


                 KEY OFFICERS:              Jeffrey Reichle, President
                                            Michael Byrne, Vice President
                                            Dennis Dowe, Vice President





                 Lund's Fisheries was established in 1954 in Cape May, one of the oldest United
                 States fishing ports. Over the years, Lund's fisheries has established a reputation
                 as an innovator in commercial harvesting and processing technology. In close
                 proximity to some of the United States' most productive fishing grounds, the
                 company has had the foresight, the technology transfer and the financial
                 commitment to move into world class production of high quality fish and seafood.

                 Lund's commitment to excellence has led to the development of frozen at sea
                 LIU






































                 products to meet the needs of the most discerning customer. Product is graded
                 according to standard export specifications to gain the greatest market acceptability.












                 Today, Lund's Fisheries employs close to 100 trained individuals that harvest and
                 process high quality Northwest Atlantic cephalopods and pelagic species both
                 shoreside and at sea. The company is vertically integrated. This means that clients
                 are assured of product that has been carefully monitored for wholesomeness and
                 quality from harvest through processing to marketing. Lund's management team
                 has been certified in the Hazard Analysis Critical Control Point Program to help
                 assure the customer of the highest quality product.

                 Lund's Fisheries produces three branded products -- Lund's Fisheries, Ocean
                 Bounty and Sea Legend. Of course, Lund's can produce custom packs and private
                 labels to meet any clients needs.

                 Lund's Fisheries'fleet of trucks assure that you order is quickly shipped via the many
                 international transportation facilities that are only a few hours away.            The
                 professionals at Lund's Fisheries want to work with you to provide the best quality
                 fish and seafood for your money.




                 PRODUCT LINE

                 Land  & sea frozen Loligo squid (Loligo pealel)       Various packs including rings,
                        cleaned tubes
                 Land  & sea frozen Illex squid (111ex illecebrosus)   Various packs including rings,
                        cleaned tubes
                 Land  & sea frozen Atlantic Mackerel (Scomber scombrus) - Various packs
                 Land & sea frozen Atlantic Herring (Clupea harengus)
                 Land  & sea frozen Bluefish (Pomatomus saltatfix)
                 Land & sea frozen Red Shrimp (Pleoticus robustus)









                                             PIER 7 INC.

                                                            Montclair, New Jersey





                  MAILING ADDRESS-           18-20 Lackawanna Plaza
                                             Montclair, New Jersey 07042
                                             USA



                  LOCATION ADDRESS:          same as above



                  EXPORT CONTACT:            John Sullivan



                  TELEPHONE:                 (201) 744-3821
                  FAX:                       (201) 744-6147



                  KEY OFFICER:               John Sullivan






                  Pier 7 was established in 1984 in Montclair, New Jersey. Because of their
                  reputation for product quality and service, they have developed a broad domestic
                  market and are now beginning to look toward providing that same level of
                  excellence to the export market. In order to source the widest variety and best
                  quality of product, Pier 7 reaches out to,primary producers throughout
                  America to supplement the product available from their own facilities.

                  Because Pier 7 is an integrated company, standards can be maintained
                  throughout the production and distribution process so that the most demanding
                  customer needs can be satisfied. Product can be custom packed and private
                  labelling is available from the company's three locations. John Sullivan is willing
                  to work with individual buyers to meet their exact specifications.













                  Although Pier 7 is a full service distributor in the United States, they have focused
                  on only a few products for export including dogfish, sea urchin, frozen lobster
                  tails and scallops. By refining the product line, the company can better monitor
                  the quality of product and ensure that they can meet the needs of their buyers.





                  PRODUCT LINE


                  Dogfish
                  Sea Urchin
                  Frozen Spiny Lobster - Tails
                  Scallops




























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           SPECIES
                GUIDE





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                                                                             ALBACORE TUNA



                      SCIENTIFIC NAME: Thunnus alalunga

                      COMMON NAMES:

                           English                Albacore tuna,
                                                  longfin tuna
                           German                 Weisser Thun
                           Spanish                Albacora, atun blanco
                           Italian                Tonno bianco, alalonga
                           French                 Germon, Thon Blanc
                           Greek                  Tonnos macrypteros
                           Japanese               Binnamaguro, binnaga
                                                  bincho, tombo
                           Portuguese             Voador



                      Albacore tuna are recognized by their long pectoral fins, They have a metallic blue color
                      on the top and sides of the body, and a silvery color on the belly. Albacore is considered
                      the best tuna for the canning industry and only albacore can be sold as white meat tuna.
                      There is currently a growing market for fresh albacore. The meat is light red to pink and
                      turns white when cooked. A 100 gram serving of albacore provides approximately 100
                      Calories, is 18.8 percent protein and 3 percent fat, and contains 51 mg. of sodium.

                      DISTRIBUTION: Continental shelf, continental slope and open ocean waters

                      SIZE: Maximum weight 100 pounds (45 kg.) Usually about 30-50 pounds (13-23 kg).

                      EDIBILITY PROFILE:


                                                                  FLAVOR Intensity         MILD                           STRONG
                                                                  FAT content              LOW                            HIGH
                                                                  ODOR. raw-fresh          MILD                           STRONG
                                                                  COLOR after cooking      WHITE                          DARK
                                                                  FLAKINESS                FLAKY                          NOT FLAKY
                                                                  FIRMNESS                 FIRM                           NOT FIRM
                                                                  COARSENESS               SMOOTH      o      0   0   6   COARSE
                                                                  MOISTURE content         DRY         0      0   0   a   WET
                                                                  after cooking



                      PRODUCT FORMS: Fresh: gutted, headed and gutted, fillets. Frozen: gutted, headed
                      and gutted, fillets. Canned.






                                                                                     AMERICAN EEL



                           SCIENTIFIC NAME: Anguilla rostrata

                           COMMON NAMES:


                                 English                American eel, eel
                                 German                 Amerik Aal, Flussaal
                                 Spanish                Anguila
                                 Italian                Anguilla
                                 Japanese               Unagi
                                 Portuguese             Eiro
                                 French                 Anguille
                                 Greek                  Cheli




                           The American eel lives in fresh water and returns to the sea to spawn. The eel is
                           elongated and snakelike in appearance. Its dorsal fin originates far behind its pectorals
                           and it has a pointed snout with a large mouth. The eel's color varies from grey to olive
                           to black depending on its habitat and season.                                        The eel is very popular in Europe and
                           Japan where it is not only a daily staple but also an important holiday food. Eel meat
                           has a very firm texture, high fat content and full flavor. It is greyish in the uncooked state
                           but turns white with cooking. Eels are now being farmed at a number of locations
                           throughout the United States.

                           The reproductive history of the eel was a mystery since the time of Aristotle. We now
                           known that adult eels travel from estuaries, tidal marshes and rivers to spawn in the
                           Sargasso Sea which is south of Bermuda. Eels die after a single spawning. Elvers or
                           young eels return to coastal waters to live to adutlhood before returning to the Sargasso
                           Sea for spawning.

                           DISTRIBUTION: Freshwater lakes, ponds, streams and rivers; oligohaline to polyhaline
                           zones of estuaries and bays; nearshore coastal waters.

                           SIZE: Maximum length 4 ft. (122 cm), weight to 16 pounds (7.2 kg.)

                           EDIBILITY PROFILE:

                                                                       FLAVOR Intensity         MILD         0  0               STRONG
                                                                       FAT content              LOW          0  *               HIGH
                                                                       OOOR, raw-tresh          MILD         6                  STRONG
                                                                       COLOR after cooking      WHITE        0      0   0   0   DARK
                                                                       FLAKINESS                FLAKY        0  0   0       0   NOT FLAKY
                                                                       FIRMNESS                 FIRM         0      0   0   0   NOT FIRM
                                                                       COARSENESS               SMOOTH          0   0   0   &   COARSE
                                                                       MOISTURE content         DRY          0      &   0   0   WET
                                                                       after cooking


                           PRODUCT FORMS: Live. Fresh: whole, headed and gutted. Frozen: whole, headed
                           and gutted. Smoked.






                                           AMERICAN LOBSTER



            SCIENTIFIC NAME: Homarus americanus


            COMMON NAMES:


                English      American lobster,
                             Maine lobster
                German       Hummer
                Spanish      Bogavante, lubrigante                              7.
                Italian      Astice
                Japanese     Iseibi
                Portuguese   Lavagante
                Greek        Astakos





            American lobsters generally weigh between one and five pounds (.373 kg-1.865 kg.), but
            they can grow up to forty-five pounds (16.785 kg.). Lobsters prefer cold deep water and
            rocky areas. Although lobsters are available year round, eighty percent of the harvest
            takes place between July and November. The color of the American lobster varies from
            greenish-blue to reddish brown. When cooked, the shell turns red. American lobsters
            have two claws. The small, thin claw is used for seizing prey and the larger, heavier one
            is used for crushing. Lobsters are caught in traps known as pots and also by dragging
            the ocean floor. Considered a delicacy, lobster meat is sweet, white and exceptionally
            tender.


            DISTRIBUTION: Continental shelf, upper continental slope, nearshore coastal waters,
            bays and coves.

            SIZE: Average length 10 inches ( 25 cm.); weight 1 1/2 to 2 pounds (.7-.9 kg.)

            PRODUCT FORMS: Live. Frozen: whole, shucked cooked meat.






                                                                                         ATLANTIC BONITO



                             SCIENTIFIC NAME: Sarda sarda


                             COMMON NAMES:


                                    English                  Atlantic bonito, skipjack,
                                                             horse mackerel
                                    German                   Pelamiden, Bonito
                                    Spanish                  Bonito
                                    Italian                  Palamita
                                    Japanese                 Hagatsuo,
                                                             kitsungegatsuo
                                    French                   Bonite
                                    Portuguese               Bonito, serrajao
                                    Greek                    Palamida



                             The Atlantic bonito is a member of the mackerel and tuna family.                                                                       Bonito travel in
                             schools, and feed on small finfish and squid. They are caught by both commercial and
                             recreational fishermen. The meat is dark, flavorful and rich in oil.


                             DISTRIBUTION: Nearshore coastal water and the continental shelf.


                             SIZE: Maximum length 3 ft. (92 cm.), weight 12 pounds (5.4 kg.)

                             EDIBILITY PROFILE:


                                                                            FLAVOR intensity            MILD                             STRONG
                                                                            FAT content                 LOW                              HIGH
                                                                            ODOR, raw-fresh             MILD                             STRONG
                                                                            COLOR after cooking         WHITE                            DARK,
                                                                            FLAKINESS                   FLAKY                            NOT FLAKY
                                                                            FIRMNESS                    FIRM                             NOT FIRM
                                                                            COARSENESS                  SMOOTH                           COARSE
                                                                            MOISTURE content            DRY                              WET
                                                                            after cooking



                             PRODUCT FORMS: Fresh; gutted, fillets. Frozen; gutted, fillets. Canned.






                                                                      ATLANTIC MACKEREL



                    SCIENTIFIC NAME: Scomber scombrus


                    COMMON NAMES:


                          English               Atlantic mackerel,
                                                Boston mackerel
                          German                Makrele
                          Spanish               Caballa
                          Italian               Maccerello,
                                                sgombro
                          Japanese              Saba, hirasaba,
                                                marusaba
                          French                Maquereau bleu
                          Portuguese            Sarda
                          Greek                 Scoumbri



                    Atlantic mackerel migrate in the open sea, heading coastward toward the United States
                    in the warm weather and away to deep water in the winter, when they become inactive.
                    Mackerel are pelagic and swim in large schools of similar size fish. They feed on small
                    finfish, squid and pelagic crustaceans. In the United States, small mackerel are often
                    called tinkers. Mackerel are often considered best when they are the fattest, which is
                    generally in the fall. The meat is rich in oil, dark colored and soft textured. Mackerel are
                    fished by both commercial and recreational fishermen. Commercial gear includes gillnets,
                    pound nets, floating traps, purse seines and otter trawls.

                    DISTRIBUTION; Continental shelf.

                    SIZE: Maximum length 2 ft. (61 cm.); average length 14-18 inches (36-46 cm.); average
                    weight 1-2 1/2 pounds (.45-1.2 kg.)

                    EDIBILITY PROFILE:


                                                               FLAVOR Intensity         MILD       0    0  0       0   STRONG
                                                               FAT content              LOW        0    0  0       0   HIGH
                                                               ODOR, raw-tresh          MILD       0    0  0       a   STRONG
                                                               COLOR after cooking      WHITE                          DARK
                                                               FLAKINESS                FLAKY                          NOT FLAKY
                                                               FIRMNESS                 FIRM                           NOT FIRM
                                                               COARSENESS               SMOOTH                         COARSE
                                                               MOISTURE content         DRY                            WET
                                                               after cooking



                    PRODUCT FORMS: Fresh: whole, headed and gutted, fillets, butterfly fillets. Frozen:
                    whole, headed and gutted, fillets, butterfly fillets.                               Canned. Smoked.






                                                                         ATLANTIC POLLOCK



                        SCIENTIFIC NAME: Pollachius virens


                        COMMON NAMES:


                             E English             Boston Bluefish, pollock,
                                                   coalfish, green cod,
                                                   Coley, saithe
                             German                Seelachs, Kohler,
                                                   Blaufisch
                             Spanish               Palero, faneca plateada,
                                                   carbanero, bacoloa
                                                   perro
                             Italian               Merluzzo nero, merluzzo
                                                   carbonaro
                             Japanese              Porakku
                             French                Lieu noir
                             Greek                 Bakaliaros



                        Atlantic pollock are distinguished from theri cod cousins by their greenish hue. They are
                        olive green to greenish brown above and have silvery to grey shades on the belly. The
                        body is deep, tapering to a pointed nose and a slender tail section. Pollock average 4
                        to 10 pounds (1.5-3.73 kg.) but can reach 40 pounds (15 kg). They prey on pelagic
                        crustaceans and small finfish. Pollock are a common sport fish and are very important
                        commercially. They are harvested by trawls and gill nets. The highest landings occur
                        during the fall when these fish congregate prior to spawning. The meat of the pollock is
                        delicate and off-white in color but lightens as it cooks. Compared to cod or haddock, the
                        pollock is oilier and firmer. This makes the taste a bit stronger, yet the flesh holds
                        together better when cooked.

                        DISTRIBUTION: Continental shelf and nearshore coastal waters.

                        SIZE: Average length 2-3 feet (60-90 cm.). Average weight 5 to 10 pounds (1.86-3.73
                        kg)
                        EDIBILITY PROFILE:                         FLAVOR intensity      MILD        0      9   *  *   STRONG
                                                                   FAT content           LOW         0      0   *  9   HIGH
                                                                   ODOR, raw-tresh       MILD        9      9   *  9   STRONG
                                                                   COLOR after cooking   WHITE       0      *   *  e   DARK
                                                                   FLAKINESS             FLAKY       *  0       *  *   NOT FLAKY
                                                                   FIRMNESS              F1 RM       0  0       *  o   NOT FIRM
                                                                   COARSENESS            SMOOTH      e      *   *  *   COARSE
                                                                   MOISTURE content      DRY         0  0   9      e   WET
                                                                   after cooking


                        PRODUCT FORMS: Fresh: whole, headed and gutted, skinless and skin-on fillets.
                        Frozen: skinless, boneless fillets in blocks, shatterpack,                                 and IPW.







                                                                                BIGEYE TUNA



                    SCIENTIFIC NAME: Thunnus obesus


                    COMMON NAMES:


                          English                Bigeye tuna, false
                                                 albacore
                          German                 Grossaugen Thun,
                                                 GrossAugiger Thun                                                                                3
                          Spanish                Patudo
                          Italian                Tonno obeso
                          Japanese               Mebachi
                          French                 Thon obese
                          Portuguese             Patudo
                          Greek                  Tonnos



                    The bigeye tuna can weigh up to 500 pounds (227 kg.) but most commonly harvested
                    fish are between 20 and 100 pounds (9-45 kg.) A large portion of the product is
                    exported to Japan. Because of the high quaRy of the product, most of the bigeye tuna
                    shipped from the Northeastern United States is destined for the sashimi market. The
                    meat tends to be lighter than bluefin.

                    DISTRIBUTION: Open ocean waters, continental slope.

                    SIZE: Up to 400 pounds (180 kg.)

                    EDIBILITY PROFILE:


                                                                FLAVOR intensity         MILD                            STRONG
                                                                FAT content              LOW                             HIGH
                                                                ODOR, raw-fresh          MILD                            STRONG
                                                                COLOR after cooking      WHITE                           DARK
                                                                FLAKINESS                FLAKY                           NOT FLAKY
                                                                FIRMNESS                 FIRM           0    *  0   *    NOT FIRM
                                                                COARSENESS               SMOOTH      *   &          *    COARSE
                                                                MOISTURE content         DRY         0       0  0   0    WET
                                                                after cooking



                    PRODUCT FORMS: Fresh: gutted, fillets or steaks.                                                Frozen: gutted, fillets or steaks.
                    Canned.
                                                                                                             0



                                                                                                             0

                                                                                                             0
                                                                                                     00. @0-0_






                                                                                    BLACK SEA BASS



                           SCIENTIFIC NAME: Centropristes striata

                           COMMON NAMES:


                                 English                 Black sea bass,
                                                         sea bass
                                 German                  Schwarzer
                                                         Zackenbarsch
                                 Spanish                 Mero
                                 Italian                 Perchia striata
                                 Japanese                Suzuki





                           Black sea bass are members of the family Serraniclae and are true basses. Because they
                           are generally small, they are usually marketed in the round. Sea bass prefer rocky areas
                           and move inshore and offshore seasonally. They tend to spend the spring and summer
                           in coastal waters, while moving offshore in cooler months. Sea bass feed chiefly on crab,
                           lobster, shrimp and mollusks. Commercially they are harvested with modified lobster
                           traps as a targeted trap fishery. Some black sea bass are also harvested by ofter trawl.
                           Mature fish can be identified by the pattern of white diamonds along the side. The meat
                           is relatively firm textured, white in color and has a delicate flavor.

                           DISTRIBUTION: Inner continental shelf, nearshore coastal waters, and mesohaline and
                           polyhaline zones of estuaries.

                           SIZE: Maximum length 2 feet (61 cm.); maximum weight 8 pounds (3.6 kg.); average
                           weight 1.5 pounds (.7 kg.).

                           EDIBILITY PROFILE:

                                                                          FLAVOR intensity         MILD                           STRONG
                                                                          FAT content              LOW                            HIGH
                                                                          ODOR. raw-fresh          MILD                           STRONG
                                                                          COLOR after cooking      WHITE                          DARK
                                                                          FLAKINESS                FLAKY                          NOT FLAKY
                                                                          FIRMNESS                 FIRM                           NOT FIRM
                                                                          COARSENESS               SMOOTH                         COARSE
                                                                          MOISTURE content         DRY                            WET
                                                                          after cooking


                           PRODUCT FORMS: Fresh: whole,                                    headed and gutted, fillets. Frozen: whole. headed
                           and gutted, fillets.






                                               BLUE CRAB



           SCIENTIFIC NAME: Callinectes sapidus

           COMMON NAMES:


              English       Blue crab
              German        Blaukrabbe
              Spanish       Cangrejo azul
              Italian       Granchio nuotatore
              Japanese      Gazami
              French        Crabe bleu
              Portuguese    Navalheira azul
              Greek         Gal@zios kcivouras

                                                                                                                01



           The blue crab is well known by seafood fanciers worldwide. Blue crabs are swimming
           crabs and their scientific name, Callinectes, means "beautiful swimmer". They inhabit
           saltwater as well as freshwater, but are found predominantly in brackish bays and
           estuaries along most of the eastern United States. Blue crabs spend the cold winter
           months in deep water and move into warmer, shallower water in the spring and summer.
           Blue crabs are harvested in both the hard and soft-shell state. Some crabbers actually
           put crabs into shedding tanks where they molt and can be harvested at their peak
           quality. Much of the meat from the blue crab comes from the body and is rich and sweet
           tasting. Recreationally and commercially, the blue crab is a popular catch.

           DISTRIBUTION: Coastal bays and estuaries.

           SIZE: Average carapace width 4-7 inches (10-18 cm.).

           PRODUCT FORMS: Fresh: whole, shucked meat. Frozen: whole, shucked meat, soft
           shells.






                                                                                     BLUEFIN TUNA



                          SCIENTIFIC NAME: Thunnus thynnus

                          COMMON NAMES:


                               English                 Bluefin tuna, tunny,
                                                       horse mackerel
                               German                  Roter Thun
                               Spanish                 At6n (rojo)
                               Italian                 Tonno
                               Japanese                Honmaguro
                               French                  Thon rouge
                               Portuguese              Atun, rabilo
                               Greek                   T6nnos



                          The bluefin tuna              is the largest of the tunas.                       It is also the most common tuna in the
                          northeastern United States. Bluefin tuna migrate up the Atlantic Coast from South
                          America. They reach their highest fat content in mid to late summer when they reach
                          New England. Because some of the fish are so large, they are sometimes called the
                          horse mackerel in North America. Bluefin tuna can reach weights up to 1,500 pounds
                          (682 kg). The fish has a very high metabolic rate and can often reach body temperatures
                          warmer than the surrounding water. U.S. commercial harvesters carefully harvest tuna
                          to assure that the quality of the flesh is not impaired by the high body temperature. The
                          meat of the bluefin is stronger than most other tunas and is often sold to the Japanese
                          market for sushi and sashimi.


                          DISTRIBUTION: Continental shelf, continental slope and open ocean waters.

                          SIZE: Maximum length 14 ft. (427 cm.), weight 1600 pounds (720 kg); 1000 pounds
                          (450 kg) not rare.

                          EDIBILITY PROFILE:

                                                                      FLAVOR intensity         MILD                           STRONG
                                                                      FAT content              LOW                            HIGH
                                                                      DOOR, raw-tresh          MILD                           STRONG
                                                                      COLOR after cooking      WHITE       0   6  0           DARK
                                                                      FLAKINESS                FLAKY                       0  NOT FLAKY
                                                                      FIRMNESS                 FIRM            6           *  NOT FIRM
                                                                      COARSENESS               SM)OTH      *   9           0  COARSE
                                                                                                                           0  WET
                                                                      MOISTURE content         DRY         0
                                                                      after cooking


                          PRODUCT FORMS: Fresh: gutted, fillets or steaks.                                                 Frozen: gutted, fillets or steaks.
                          Canned.






                                                                                  BUTTERFISH



                     SCIENTIFIC NAME: Peprilus triacanthus

                     COMMON NAMES:


                          English                Butterfish, dollarfish,
                                                 shiner, skipjack
                          German                 Amerikanisher
                                                 butterfisch
                          Spanish                Pompano
                          Italian                Fieto
                          Japanese               lbodai, Shizu
                          French                 Stromat6e 6 fossettes
                          Portuguese             Peixe-manteiga, pampo




                     Butterfish travel in loose schools off the Eastern United States coast and are distributed
                     throughout the water column. They feed on small finfish, squid and crustaceans. The
                     most common harvest methods are trawl, trap, and purse seine. The meat is rich in oil
                     and soft textured. Although the meat is dark, it lightens on cooking. Butterfish are
                     greatly favored by the Japanese with a good portion of the harvest being exported. The
                     butterfish harvested in the Northeastern United States tend to be of superior quality and
                     are generally parasite free.

                     DISTRIBUTION: Continental shelf, nearshore and coastal waters and bays.

                     SIZE: Average length 6-9 inches (15-23 cm.); weight 2-5 ounces (56-140 gm.)

                     EDIBILITY PROFILE:



                                                                  FLAVOR Intensity        MILD                           STRONG
                                                                  FAT content             LOW                            HIGH
                                                                  ODOR, raw-fresh         MILD                           STRONG
                                                                  COLOR after cooking     WHITE                          DARK
                                                                  FLAKINESS               FLAKY                          NOT FLAKY
                                                                  FIRMNESS                FIRM                           NOT FIRM
                                                                  COARSENESS              SMOOTH                         COARSE
                                                                  MOISTURE content        DRY                            WET
                                                                  after cooking



                     PRODUCT FORMS: Fresh: whole, headed and gutted.                                                      Frozen: whole, headed and
                     gutted.







                                                                                                    COD



                           SCIENTIFIC NAME: Gadus morhua


                           COMMON NAMES:


                                 English                 cod, codfish
                                 German                  Kabeljau, dorsch
                                 Spanish
                                                         Bacalao                                                                       wr.
                                 Italian                 Merluzzo bianco
                                 Japanese                Tara, madara
                                 French                  Cabillaud
                                 Portuguese              Bacalhau
                                 Greek                   G6dos bakaliciros


                           Cod have been the backbone of the commercial fishery in America since the New'Wbrld
                           was discovered. Henry Hudson and John Cabot chronicled the abundance of cbd,in the
                           water as a main attraction to explorers and settlers alike. In some areas, cod migrate
                           extensively but are stationary in others. Movements are in response to spawning, pursuit
                           of food or seasonal temperature changes. Where seasonal migrations take place, they
                           are generally to the south or inshore during the fall and then offshore or north to avoid
                           warmer summer temperatures. Cod feed on small finfish, crustaceans and mollusks.

                           The meat is white and mild flavored with a medium texture. Small cod are sometimes
                           marketed as scrod. Cod is one of the United State's most popularly consumed fish.

                           DISTRIBUTION: Coastal waters, continental shelf, continental slope.

                           SIZE: The most common size is 2.5 to 10 pounds                                                 1-5 kg.)

                           EDIBILITY PROFILE:


                                                                          FLAVOR Intensity         MILD             *               STRONG
                                                                          FAT conterit             LOW                              HIGH
                                                                          ODOR, raw-fresh          MILD             *               STRONG
                                                                          COLOR after cooldrig     WHITE            9               DARK
                                                                          FLAKINESS                FLAKY            *               NOT FLAKY
                                                                          FIRMNESS                 FIRM             *               NOT FIRM
                                                                          COARSENESS               SMOOTH                           COARSE
                                                                          MOISTURE content         DRY                              WET
                                                                          after coolcing


                           PRODUCT FORMS:                           Fresh and frozen: whole,                        gutted,       fillets, steaks. Processed as
                           breaded fillets and fishcakes.






                                                                           GREY SEA TROUT



                    SCIENTIFIC NAME: Cynoscion regalis

                    COMMON NAMES:


                         English                 Grey sea trout, weakfish,
                                                 squeteague, sea trout
                         Spanish                 Corbina
                         French                  Sciaenid6
                         Portuguese              Peixe-fraco, corvina





                    Grey sea trout migrate in the spring and summer. At the time of the American Revolution,
                    they were so common that they were netted like her rings. In the early. 1 900's, they almost
                    disappeared only to reappear fifty years later indicating a possible cyclical abundance
                    pattern. Also known as weakfish because of their weak mouth muscles, grey sea trout
                    are good fighters, and, therefore, are a popular recreational fish as well. Sea trout are
                    members of the drum family and males can produce a drumming sound. They are
                    harvested mainly by trawl net. The meat is off-white, light textured and mild flavored.

                    DISTRIBUTION: Nearshore coastal waters, bays and estuaries.

                    SIZE: Usually 1-6 pounds (.5-2.7 kg)

                    EDIBILITY PROFILE:

                                                              FLAVOR intensity          MILD        0      0   a   0   STRONG
                                                              FAT content               LOW         0      0   0   0   HIGH
                                                              ODOR, raw-fresh           MILD        0      *   0   0   STRONG
                                                              COLOR after cooking       WHITE          0   0   0   0   DARK
                                                              FLAKINESS                 FLAKY       0  0       0   &   NOT FLAKY
                                                              FIRMNESS                  FIRM        0  0       0   0   NOT FIRM
                                                              COARSENESS                SMOOTH         &   0   0   0   COARSE
                                                              MOISTURE content          DRY         0  *   0       0   WET
                                                                                                    0
                                                                                                           0

                                                                                                           0

                                                                                                    0

                                                                                                       0





                                                              after cooking



                    PRODUCT FORMS: Fresh: whole, headed and gutted, fillets.                                                      Frozen: whole, headed
                    and gutted, fillets.






                                                 HARD CLAMS



               SCIENTIFIC NAME: Mercenaria mercenaria


               COMMON NAMES:


                  English      Hard clam, quahog
                  German       Sandklaffmuschel
                  Spanish      Almeja
                  Italian      Vongole
                  Japanese     Nimaigai
                  Portuguese   Faca
                  Greek        Achiv6da




               The hard clam has an off-white, oval shaped shell with a purple or violet border. Hard
               clams are marketed according to size in three size categories. Littlenecks are the
               smallest, tenderest and most expensive of the size categories. They are usually steamed
               or eaten raw on the half-shell. Cherrystones are next in size and are mostly used for
               baked clam appetizers, steamed or eaten raw. The largest, toughest and least expensive
               are the chowder clams. As their name implies, they are usually chopped and used in
               chowder, fritters and other processed products.

               Aquaculturists along the U.S. Atlantic Coast are now raising hard clams. There are also
               facilities available to depurate clams.

               DISTRIBUTION: Bays, coves and high salinity estuarine areas.

               SIZE: Average size 1.5-5 inches (3.8-13 cm).

               PRODUCT FORMS: Fresh: whole. Frozen: whole and shucked.







                                         JONAH OR ROCK CRABS



             SCIENTIFIC NAME: Cancer borealis, Cancer irroratus

             COMMON NAMES:


                English       Jonah crab, rock crab,
                              sand crab, white legger
                German        Kurzschwanz-krebs
                Spanish       Congrejo
                Italian       Granchio
                Japanese      Kani
                French        Crabe
                Portuguese    Caranguejo
                Greek         0vouras



             The Jonah crab   has an elliptical, rough shell which is convex, brick red above and
             yellowish below. Jonah crabs are closely related to the rock crab and the two are often
             not differentiated in the marketplace. Jonahs grow larger than rock crabs and have more
             pronounced claws, thicker legs, and a rougher shell. Fully grown crabs measure 6-7
             inches (15-17.5 cm) across and average about 1 pound (.45 kg) @ in weight. Jonah crabs
             extend into deeper waters from the coastline to the upper continental slope. Larger crabs
             tend to inhabit the deeper and colder waters. Jonah crabs are sold whole, either live or
             cooked and as cooked 'picked meat. The claws are also marketed and sold as'cocktail
             claws.


             DISTRIBUTION: Continental shelf and nearshore coastal waters.

             SIZE: Average carapace width 4-6 inches (10-15 cm). ,

             PRODUCT FORMS: Fresh: whole, detached claws. Frozen: whole, detached claws,
             picked meat.






                                                    LITTLE SKATE



                SCIENTIFIC NAME: Raja erinacea (rajidae)

                COMMON NAMES:


                   English       Little skate
                                 Rochen
                   German
                   Spanish       Raya
                   Italian       Razza
                   Japanese      Gangiei, ei, kasube
                   French        Raie
                   Portuguese    Raia
                   Greek         Selichi




                Popular in European, especially French, cuisine, but relatively unknown in the United
                States, the skate is a diamond-shaped, flat, scaleless fish with winglike pectoral fins and
                long tail, sometimes equipped with barbed spines. Skate is actually the common North
                American name given to all fish in the Rajidae family. Skate feed primarily on crustaceans
                which accounts for its flesh quality and delicate flavor. Skate can generally be found in
                coastal waters from the spring through the fall.

                In the U.S., skate is actually the common name given to all fish in the rajidae family.

                DISTRIBUTION: Continental shelf and nearshore coastal waters.


                SIZE: Average length 2 ft. (61 cm.); weight 2 pounds (.9 kg).

                PRODUCT FORMS: Fresh: whole, wings. Frozen; whole, wings.






                                           LONG FINNED SQUID



             SCIENTIFIC NAME: Loligo Pealei

             COMMON NAMES:


                English       Long finned squid,
                              white squid,
                              winter squid, Boston
                              squid
                German        Lanschwanzkalmar
                Spanish       Calamar
                Italian       Calamaro
                Japanese      Ika
                French        Calmar
                Portuguese    Lula
                Greek         Kal6mari



             Long finned squid are found from Massachusetts to North Carolina.             They are
             distinguished from other species by their broader pen (internal shell) and longer fins.
             Loligo is generally smaller and has a thinner mantle wall than some of the other squid
             species. Long finned squid have ten arms or tentacles and a cigar shaped body with fins
             that equal one half the body length. The squid is available to the inshore fishery from
             spring through fall and is caught offshore in the winter.

             Long finned squid are firm and have a delicate flavor making them a favorite of American
             and European connoisseurs.

             DISTRIBUTION: Continental shelf, continental slope and nearshore coastal waters.

             SIZE: Average mantle length 5 inches (12.7 cm.), total length 8 inches (20.3 cm.)

             PRODUCT FORMS: Fresh: whole, tubes and tentacles, rings. Frozen: whole, tubes and
             tentacles, rings, breaded rings, salads.






                                                                                          MONKFISH



                          SCIENTIFIC NAME: Lophius americanus

                          COMMON NAMES:


                                English                Monkfish, anglerfish
                                                       goosefish, allmouth
                                German                 Seeteufel, angler
                                Spanish                Rape
                                Italian                Rana pescatrice, rospo
                                Japanese               Anko
                                French                 Baudroie
                                Portuguese             Tamboril
                                Greek                  Vatroch6psaro


                          Monkfish is truly one of the most unique fish in the sea. It has a huge head that tapers
                          to a slender tail. Also known as poor man's lobster, anglerfish, bellyfish, goosefish and
                          lotte, the monkfish has an exceptionally fine flavor. Now monkfish are harvested year
                          round for both the American and European market. In the United States, usually only the
                          tail is available for sale. Monkfish livers are exported to Japan where they are considered
                          a delicacy.            Originally caught as a by-catch of the scallop fishery, the monkfish was
                          exported to Europe. The meat is white, lean and very firm. It is often compared to
                          lobster. The texture of monkfish makes it ideal for kebobs, chowders and stir fry dishes.

                          DISTRIBUTION: Continental shelf to nearshore coastal waters and bays.

                          SIZE: Tails average between 1-10 pounds (.5-4.5 kg)

                          EDIBILITY PROFILE:

                                                                      FLAVOR intensity          MILD        0                   STRONG
                                                                      FAT content               LOW         0                   HIGH
                                                                      ODOR, raw-fresh           MILD        0                   STRONG
                                                                      COLOR after cooking       WHITE                           DARK
                                                                      FLAKINESS                 FLAKY                           NOT FLAKY
                                                                      FIRMNESS                  FIRM                            NOT FIRM
                                                                      COARSENESS                SMOOTH                          COARSE
                                                                      MOISTURE content          DRY                             WET
                                                                      after cooking


                          PRODUCT FORMS: Fresh: headed and gutted, fillets.                                                     Frozen: headed and gutted,
                          fillets. Monkfish livers are also available.






                                              OCEAN QUAHOG



             SCIENTIFIC NAME: Arctica islandica


             COMMON NAMES:


                English       Ocean quahog,
                              mahogany clam
                German        Islandmuschel
                Spanish       Almaja
                Italian       Vongola
                Ja panese     Nimaigaii








             Ocean quahogs have extremely brittle shells, which have a brown or black skin-like outer
             covering called a pellicle.This gives rise to the popular common name of "mahogany
             clam." Adult ocean quahogs measure from 3-6 inches across (7.5-15 cm.). They are
             found in deep waters. The meat of the ocean quahog is darker, tougher and stronger
             in flavor compared to most other clams. They are usually minced or chopped and
             canned. They can be used in further processed products such a chowders and sauces.

             DISTRIBUTION: Continental shelf and nearshore coastal waters.

             SIZE: Average width 3-5 inces (8-13 cm.)

             PRODUCT FORMS: Fresh: whole, shucked. Frozen: shucked, minced, chopped.
             Canned.






                                                        OYSTER



                SCIENTIFIC NAME: Crassostrea virginica

                COMMON NAMES:


                    English       Oyster
                    German        Auster
                    Spanish       Ostra, ostion
                                                                                            151,
                    Italian       Ostrica
                    Japanese      Kaki
                    French        Huitre
                    Portuguese    Ostra
                    Greek         bstrea




                Found in brackish waters, oysters inhabit the shallow areas of bays and estuaries.
                Oysters are harvested in fall and winter, but can be bought and enjoyed anytime. They
                have rough irregular shells that open and close by one adductor muscle and average 3
                to 6 inches (7.5-15 cm) in length. The color of the oyster meat varies with the color of
                the algae that the oyster is feeding upon, but the typical color is tan or cream. Red and
                green meat colors are also found.

                DISTRIBUTION: Bays and estuaries.

                SIZE: Length 3-7 inches (8-18 cm).

                PRODUCT FORMS: Fresh: whole, shucked. Frozen: whole, shucked, breaded.






                                                                                   RED HAKE



                    SCIENTIFIC NAME: Urophycis chuss

                    COMMON NAMES:


                          English               Red hake, ling,
                                                squirrel hake
                          German                Gabeldorsch
                          Spanish               Locha
                          Italian               Musclea atlantica
                          French                Merluche-6cureuil
                          Portuguese            Lingui(;a




                    Red hake average 1-4 pounds (.5-2 kg). They are close relatives of the cod, but are
                    more slender, smaller and softer bodied. In the United States, red hake is also known
                    as ling. This species feeds on small crustaceans, squid and small finfish. They use their
                    ventral feelers to locate food. Red hake is most often harvested by trawling. Recent
                    research indicates that this species might be well suited for surimi production.

                    DISTRIBUTION: Continental shelf, continental slope and nearshore coastal waters.

                    SIZE: Maximum length 30 inches (76 cm.); maximum weight 7 pounds (3.2 kg)

                    EDIBILITY PROFILE:


                                                                FLAVOR intensity         MILD                            STRONG
                                                                FAT content              LOW                             HIGH
                                                                ODOR, raw-fresh          MILD                            STRONG
                                                                COLOR after cooking      WHITE                           DARK
                                                                FLAKINESS                FLAKY                           NOT FLAKY
                                                                FIRMNESS                 FIRM                            NOT FIRM
                                                                COARSENESS               SMOOTH                          COARSE
                                                                MOISTURE content         DRY                             WET
                                                                after cooking



                    PRODUCT FORMS: Fresh: whole,                                  headed and gutted, fillets. Frozen: whole, headed
                    and gutted, fillets. Potential for block frozen.






                                                                                        SCUP(PORGY)


                            SCIENTIFIC NAME: Stenotomus chrysops

                            COMMON NAMES:


                                  English                Scup, porgy, paugy
                                  German                 Skap
                                  Spanish                Esparido
                                  Italian                Pagro, pagello                                                                                            
                                  Japanese               Tai                                                                                          
                                  French                 Spare dore







                            Scup are small compact fish, that characteristically stay close to shore. They tend to
                            concentrate over rocky and smooth bottoms, and live close to the bottom. They feed on
                            small bottom dwelling invertebrates and young finfish. Travelling in schools, they migrate
                            offshore and southward in fall. They are harvested by otter trawl, pound nets, purse
                            seines and traps. The meat is light in color, fishy with a mild but distinct taste.

                            DISTRIBUTION:                     Continental shelf, nearshore coastal waters, polyhaline zone of
                            estuaries.


                            SIZE: Maximum length 18inches (46 cm.); weight 4 pounds (1.8 kg.); average length 12-
                            14 inches (30-35 cm); weight 1-2 pounds (.5-1 kg.)

                            EDIBILITY PROFILE:



                                                                        FLAVOR intensity         MILD                              STRONG
                                                                        FAT content              LOW                               HIGH
                                                                        ODOR, raw-fresh          MILD                              STRONG
                                                                        COLOR after cooking      WHITE                             DARK
                                                                        FLAKINESS                FLAKY                             NOT FLAKY
                                                                        FIRMNESS                 FIRM                              NOT FIRM
                                                                        COARSENESS               SMOOTH                            COARSE
                                                                        MOISTURE content         DRY                               WET
                                                                        after cooking



                            PRODUCT FORMS:                         Fresh: whole,            headed          and    gutted.         Frozen: whole, headed and
                            gutted.
                                                                                                             
                                                                                                                 

                                                                                                                 
                                                                                                                         






                                                                                                                             
                                                                                                                                     


                                                                                                                     

                                                                                                                         

                                                                                                             
                                                                                                             
                                                                                                                 
 





                                                SEA SCALLOP



             SCIENTIFIC NAME: Placopecten magellanicus

             COMMON NAMES:

                                                                                 7 IF
                English       Sea scallop
                German        Kamm-muschel,
                              pilger muscher
                Spanish       Vieira
                Italian       Ventaglio-pettine
                              maggiore
                Japanese      Hotategai
                French        Coquille St. Jacques
                Portuguese    Vieira
                Greek         Cteni




             Sea scallops are found in deep ocean waters off the coast of the Northeastern United
             States. Scallops, unlike clams, oysters and mussels can actually swim by means of jet
             propulsion. They take in water and rapidly jet it out to provide for their erratic swimming
             motion. Although the entire content of the scallop is edible, many American processors
             only market the firm meaty muscle. In response to the demands of the export market,
             some procesors are now handling scallops with roe. Fresh scallop meat is firm and lean
             with a delicate flavor and a sweet odor like that of lobster. Scallops are naturally a
             creamy white color, but variations such as pink and tan are perfectly acceptable. Several
             northeastern vessels are now producing high quality frozen at sea scallops. Sea scallops
             are available in both dry and wet packs.

             DISTRIBUTION: Continental shelf.

             SIZE: Average shell length 5-8 inches (13-20 cm.).

             PRODUCT FORMS: Fresh: shucked both dry and wet packs. Frozen: shucked,
             breaded.






                                              SHORT FINNED SQUID



                SCIENTIFIC NAME: filex illecebrosus


                COMMON NAMES:


                   English       Short finned squid,
                                 red squid,
                                 summer squid
                   German        Kurzschwanzkalmer
                   Spanish       Pota
                   Italian       Totano
                   Japanese      Matsuika





                Short finned squid is a more northern species harvested from the Maritime Provinces of
                Canada to New Jersey. This species has a slender pen and its fins are one third the
                length of the mantle. The short finned squid reaches a larger size and usually sells for
                less, than the long finned squid. These squid were once used exclusively for bait but its
                growing popularity with American consumers has created interest and activity in a direct
                market. This s' ecies is harvested in the summer and fall using a variety of fishing
                                 P
                techniques including jigging, trawling and trapping.

                DISTRIBUTION: Continental shelf, continental slope and edge of the Gulf Stream.

                SIZE: Up to 18 inches (46 cm.)

                PRODUCT FORMS: Fresh: whole, tubes and tentacles, rings. Frozen: whole, tubes and
                tentacles, rings, breaded rings, packed in sauce.






                                                                                SILVER HAKE



                     SCIENTIFIC NAME: Merluccius bilinearis


                     COMMON NAMES:

                          English                Silver hake, whiting
                          German                 Nordamerikanischer
                                                 seehecht
                          Spanish                Merluza atiintica
                          Italian                Nasello atlantico
                          French                 Merlu argentiï¿½
                          Portuguese             Pescada-branca-
                                                 americana




                     Silver hake or whiting are close relatives of the cod but are smaller and softer bodied.
                     Whiting are bottom dwellers during the day but move to the surface to feed at night.
                     Their diet consists primarily of small schooling fish such as herring, mackerel and
                     silversides. Whiting are sometimes called frostfish because often a quick freeze traps
                     them in shallow water and they wash up on the beach. Whiting are harvested primarily
                     by trawling. Locally harvested whiting is generally sold fresh. In response to demand
                     from the export market, some companies are now developing freezing capability.

                     DISTRIBUTION: Continental shelf, continental slope, nearshore coastal waters.

                     SIZE: Maxmimum length 2.5 feet (76 cm.), maximum weight 5 pounds (2.25 kg); usually
                     14 inches (36 cm.)'or less.

                     EDIBILITY PROFILE:



                                                                   FLAVOR intensity        MILD         0      0   0   0   STRONG
                                                                   FAT content             LOW          0      a   0   0   HIGH
                                                                   ODOR, raw-fresh         MILD         0      a   0   0   STRONG
                                                                   COLOR after cooking     WHITE            0  0   .   0   DARK
                                                                   FLAKINESS               FLAKY        0   0      *   0   NOT FLAKY
                                                                   FIRMNESS                FIRM         0   0      0   0   NOT FIRM
                                                                   COARSENESS              SMOOTH              *   *   o   COARSE
                                                                   MOISTURE content        DRY              a  0       0   WET
                                                                   after cooking


                     PRODUCT FORMS: Fresh: whole, headed and gutted, fillets. Frozen: whole, headed
                     and gutted, fillets.
                                                                                                                   0






                                                                                                 SKIPJACK'



                            SCIENTIFIC NAME: Katsuwonus pelamis

                            COMMON NAMES:


                                  English                  Skipjack, oceanic bonito,
                                                           striped bonito
                                  German                   Echter Bonito
                                                                                                                                                                          "t.4
                                  Spanish                  Listado, barrilete
                                  Italian                  Tonnetto striato
                                  Japanese                 Katsuo
                                  French                   Bonite 6 ventre              ray6,
                                                           Listao




                            Skipjack is a small tuna weighing between 4 and 25 pounds (1.8-11.4 kg). The meat is
                            stronger flavored than the albacore and yellowfin. It can be distinguished by its parallel
                            black to dusky stripes on the lower half of the body.

                            DISTRIBUTION: Continental shelf, ocassionally in nearshore coastal waters.

                            SIZE: Maximum length 30 inches (76 cm.).

                            EDIBILITY PROFILE:


                                                                            FLAVOR intensity           MILD         0   0               STRONG
                                                                            FAT content                LOW          .   *               HIGH
                                                                            ODOR, raw-fresh            MILD                             STRONG
                                                                            COLOR after cooking        WHITE        0   0               DARK
                                                                            FLAKINESS                  FLAKY            0               NOT FLAKY
                                                                            FIRMNESS                   FIRM             *               NOT FIRM
                                                                            COARSENESS                 SMOOTH       *   9               COARSE
                                                                            MOISTURE content           DRY          0                   WET
                                                                            after cooking



                            PRODUCT FORMS: Fresh: gutted, fillets. Frozen: gutted, fillets, canned.






                                                                          SMOOTH DOGFISH



                    SCIENTIFIC NAME: Mustelus canis


                    COMMON NAMES:


                         English                 Smooth dogfish,
                                                 smooth dog, greyfish,
                                                 cape shark
                         German                  Glatthai                                                                                               O'l
                         Spanish                 Musola
                         Italian                 Palombo
                         French                  tmissole
                         Portuguese              Caneja
                         Greek                   Gal6os



                    Smooth dogfish inhabit the coastal water areas of the middle and northern Atlantic states.
                    The smooth dogfish grows to three or four feet (.9-1.22 m.). It feeds on shellfish and
                    crustaceans. It is often mistakenly called a sand shark because it is found near beaches
                    or sandbars in the summer. The smooth dogfish can be distinguished by rows of small
                    white spots on its side and by the two sharp spines that protrude in front of its large
                    dorsal or back fins. Dogfish meat, which is firm is often used in England in the traditional
                    "fish and chips".

                    DISTRIBUTION: Continental shelf, nearshore coastal waters and bays.

                    SIZE: Maximum length 5 feet (152 cm.); average length 3-4 feet (82-122 cm.).

                    EDIBILITY PROFILE:



                                                                FLAVOR Intensity        MILD         0                  STRONG
                                                                FAT content             LOW          0                  HIGH
                                                                ODOR, raw-fresh         MILD         0                  STRONG
                                                                COLOR after cooking     WHITE        e     0       0    DARK
                                                                FLAKINESS               FLAKY        a  0  *            NOT FLAKY
                                                                FIRMNESS                FIRM         0  0          0    NOT FIRM
                                                                COARSENESS              SMOOTH          0  0       0    COARSE
                                                                MOISTURE content        DRY          0  0          0    WET
                                                                after cooking



                    PRODUCT FORMS: Fresh: whole, headed and gutted, fillets, belly flaps, backs. Frozen:
                    whole, headed and gutted, fillets, belly flaps, backs.






                                                  SOFT CLAMS



               SCIENTIFIC NAME: Mya arenaria

               COMMON NAMES:


                  English       Soft clam, steamer, long
                                necked clam, piss clam,
                                maninose clam
                  German        Sandklaffmuschel
                  Spanish       Almeja cle rio
                  Italian       Vongola molle
                  Japanese      Onogai
                  French        Mye
                  Portuguese    Clame
                  Greek         Arch iv6da-ostraka




               The softshell clam has an elongated shell that is very thin and brittle. It cannot close
               tightly because its long neck extends beyond the shell. Soft clams burrow into beds and
               can be found in almost any bay, cove, inlet or mud flat along the shore. These clams are
               marketed under a variety of regional names including softshells, longnecks, belly clams,
               steamers, Ipswich or maninose clams.

               DISTRIBUTION: Throughout bays and estuaries.

               SIZE: Average length 3-4 inches (7-10 cm.).

               PRODUCT FORMS: Fresh: whole. Frozen: whole, raw meats, steamed meats.






                                                                              SPINY DOGFISH



                     SCIENTIFIC NAME: Squalus acanthias

                     COMMON NAMES:

                           English                Spiny dogfish, greyfish
                                                  cape shark, picked
                                                  shark
                           German                 Dornhai, Dornfisch
                           Spanish                Mielga, galludo
                           Italian                Gattuccio
                           Japanese               Aburatsunozame,
                                                  tsunozame
                           French                 Aiguillat
                           Portuguese             Cac5o galhudo, meiga
                           Greek                  Skyl6psaro, kokAlas,
                                                  kedr6



                     The spiny dogfish is named for its weapon of defense. Along the front margin of each
                     dorsal fin is a long spine which stands upright when the shark curls its body into a bow.
                     Spiny dogfish are small, slender bodied fish and average 2-3.5 feet (.61-1.06 m.) and 5-10
                     pounds (2.27-4.54 kg). They are slate grey above with greyish/white sides and a white
                     belly. On each side, there is a row of small white spots which fade with age. They are
                     abundant off the Northeast coast in late spring, summer and fall. They spend their
                     winters offshore in deeper waters. The meat of the dogfish is white, firm and mild
                     flavored.


                     DISTRIBUTION: Continental shelf, nearshore coastal waters.

                     SIZE: Maximum length 4 feet ( 1.22 m), weight 20 pounds (9 kg.). Average length 2.5
                     feet (.76m), weight 8 pounds (3.6 kg.)

                     EDIBILITY PROFILE:


                                                                FLAVOR intensity         MILD        0                  STRONG
                                                                FAT content              LOW         0                  HIGH
                                                                ODOR, raw-fresh          MILD        0                  STPONG
                                                                COLOR after cooking      WHITE                          DARK
                                                                FLAKINESS                FLAKY                          NOT FLAKY
                                                                FIRMNESS                 FIRM                           NOT FIRM
                                                                COARSENESS               SMOOTH             a   0   0   COARSE
                                                                MOISTURE content         DRY                            WET
                                                                after cooking



                     PRODUCT FORMS: Fresh: whole, headed and gutted, fillets, belly flaps, backs, fins.
                     Frozen: whole, headed and gutted, fillets, belly flaps, backs, fins.






                                                                              SUMMER FLOUNDER



                          SCIENTIFIC NAME: Paralichthys dentatus

                          COMMON NAMES:


                                 English                Summer flounder, fluke
                                 German                 Flunder
                                 Spanish                Platija
                                 Italian                Rombo denuto
                                 French                 Cardeau det:6
                                 Japanese               Karei
                                 Portuguese             Petruga, solha de
                                                        pedras
                                 Greek                  Chematfda




                          The summer flounder or fluke is comparable to winter flounder in taste and texture
                          although it is usually larger when it reaches market. The largest fish are called doormats.
                          These fish are most available during the summer months when they frequent shallow
                          water. They are left-sided, large mouthed and have an arched lateral line. Large fish are
                          sold in quarter-cut fillets (fletches) or steaks. To meet overseas demand, some exporters
                          are custom catching and selling live fluke for the discerning buyer.



                          EDIBILITY PROFILE:


                                                                       FLAVOR intensity         MILD            0   0   0   9  STRONG
                                                                       FAT content              LOW             0   0   0   0  HIGH
                                                                       ODOR. raw-fresh          MILD            0   0   0   0  STRONG
                                                                       COLOR after cooking      WHITE           a   0   0   0  DARK
                                                                       FLAKINESS                FLAKY      *    0       0   0  NOT FLAKY
                                                                       FIRMNESS                 FIRM       0        0   *   0  NOT FIRM
                                                                       COARSENESS               SK400TH                 0      COARSE
                                                                       MOISTURE content         DRY                            WET
                                                                       after cooking



                          PRODUCT FORMS:                          Fresh: live, whole,               headed and gutted, fillets. Frozen: whole,
                          headed and gutted, fillets.







                                                 SURF CLAM




             SCIENTIFIC NAME: Spisula solidissima

             COMMON NAMES:


                English       Surf clam
                German        Sandklaffmschel
                Spanish       Almeja
                Italian       Vongole
                Japanese      Nimaigai
                French        Clam
                Portuguese    Faca
                Greek         Achiv6da





             Surf clams have oval shells and can grow to eight inches (20 cm.) across. They prefer
             gravel or coarser substrates. Surf clams are harvested by hydraulic dredge and shucked
             by either hand or machine. The tongue comprises almost one-half of the shucked meat
             and is usually prepared by breading and frying it. The remainder of this clam is used for
             minced clam meat or in clam chowder.



             DISTRIBUTION: Nearshore coastal waters.



             SIZE: Up to 8 inches (20 cm) in length; 6 inches (16 cm.) in width.


             PRODUCT FORMS: Fresh: shucked. Frozen: shucked, strips, breaded strips. Canned:
             minced or chopped.







                                                               SWORDFISH



                   SCIENTIFIC NAME: Xiphias gladius

                   COMMON NAMES:


                       English          Swordfish
                       German           Schwertfisch
                       Spanish          Pez espada
                       Italian          Pesce spada
                       Japanese         Mekajiki
                       French           Espadon
                       Portuguese       Espadarte
                       Greek            Xiphias


                   Swordfish are named for their long upper jaw. The average commercially harvested fish
                   is between 50-400 pounds (22-180 kg.). Swordfish eat smaller fish which they catch by
                   thrashing their sword around within a school. The fish has a large commercial and
                   recreational following. Mako shark because of its similar taste and texture is sometimes
                   illegally marketed as swordfish. Mako has a sandpapery skin and lacks the distinct V-
                   shaped dark meat in the cross-section. Swordfish is one of the world's most popular
                   consumed fish particularly in restaurants. Northeastern harvesters longline for swordfish
                   yearround.

                   DISTRIBUTION: Continental shelf and open ocean waters.

                   SIZE: Maximum length 16 feet (4.8 m), weight 1100 pounds (500 kg.). Average weight
                   200-300 pounds (90-136 kg)

                   EDIBILITY PROFILE:

                                     FLAVOR intensity        MILD   . . . . .  STRONG
                                     FAT content             LOW    . . . . .  HIGH
                                     ODOR raw-fresh          MILD   . . . . .  STRONG
                                     COLOR after cooking     WHITE  . . . . .  DARK
                                     FLAKINESS               FLAKY  . . . . .  NOT FLAKY
                                     FIRMNESS                FIRM   . . . . .  NOT FIRM
                                     COARSENESS              SMOOTH . . . . .  COARSE
                                     MOISTURE content        DRY    . . . . .  WET
                                     after cooking  



                   PRODUCT FORMS: Fresh: gutted, fillets, steaks.                  Frozen: gutted, fillets, steaks.
 






                                                                                       TAUTOG



                    SCIENTIFIC NAME: Tautoga onitis

                    COMMON NAMES:


                          English                Tautog, blackfish,
                                                 oyster fish
                          German                 Lipp fisch
                          Spanish                Pescado negruzco                                                Oa
                          Italian                Labrido
                          Japanese               Bera
                          French                 Tautogue noir




                    Tautog move inshore during the warmer months. November to April, they drop to deeper
                    waters and spend the winter in a semi-dormant state among rocks and crevices, moving
                    and feeding very little. Tautog feed on a variety of mollusks and crustaceans. Although
                    the commercial fishery for tautog has never been significant, recently it has become more
                    popular in the Asian live market in major metropolitan areas. Tautog is often caught as
                    a by-catch of the lobster pot fishery. The meat of the tautog is off-white and firm textured
                    with a mild-flavor.


                    DISTRIBUTION: Continental shelf, nearshore coastal waters and polyhaline zones of
                    estuaries.


                    SIZE: Maximum lenth 3 feet (.92 m), weight 22 pounds                                                10 kg). Rare over 11 pounds
                    (5 kg.)

                    EDIBILITY PROFILE:



                                                               FLAVOR Intensity          MILD        0                  STRONG
                                                               FAT content               LOW                            HIGH
                                                               ODOR, raw-fresh           MILD                           'STRONG
                                                               COLOR after cooking       WHITE       o                  DARK
                                                               FLAKINESS                 FLAKY       0                  NOT FILAKY
                                                               FIRMNESS                  FIRM        0   0              NOT FIRM
                                                               COARSENESS                SMOOTH          0              COARSE
                                                               MOISTURE content          DRY         *   0              WET
                                                               after cooking


                    PRODUCT FORMS: Fresh; whole, headed and gutted, fillets. Frozen; whole, headed
                    and gutted, fillets.






                                                                                      TILEFISH



                      SCIENTIFIC NAME: Lopholatilus chamaeleonticeps

                      COMMON NAMES:


                            English                Tilefish, golden bass,
                                                   white snapper
                           Japanese                Amadai
                            French                 Tile









                      Tilefish are a deep water fish that seem to mysteriously appear and disappear along the
                      Continental Slope. Because they are a deepwater fish, they are often fished with long
                      lines. Tilefish has a firm but tender white meat that is sometimes compared to scallops
                      and lobster. This is largely due to their diet which consists primarily of crabs and other
                      shellfish. Tilefish are prepared in a variety of ways including poaching, broiling and
                      baking. Generally sold fresh, either whole, filleted or steaked, the meat is well suited for
                      restaurant use.


                      DISTRIBUTION: Outer Continental shelf and upper part of continental slope, primarily
                      between 100-240 meters.


                      SIZE: Maximum weight 50 pounds (23 kg.); average weight 5-10 pounds (2.2-4.5 kg.)

                      EDIBILITY PROFILE:



                                                                  FLAVOR intensity         MILD                            STRONG
                                                                  FAT content              LOW                             HIGH
                                                                  ODOR, raw-fresh          MILD                            STRONG
                                                                  COLOR after cooking      WHITE                           DARK
                                                                  FLAKINESS                FLAKY                           NOT FLAKY
                                                                  FIRMNESS                 FIRM                            NOT FIRM
                                                                  COARSENESS               SMOOTH                          COARSE
                                                                  MOISTURE content         DRY                             WET
                                                                  after cooking


                      PRODUCT FORMS: Fresh: gutted, headed and gutted, fillets. Frozen' gutted, headed
                      and gutted, fillets.






                                                                               WINTER FLOUNDER



                          SCIENTIFIC NAME: Pseudopleuronectes americanus

                          COMMON NAMES:


                                English                 Winter flounder,
                                                        blackback, lemon sole
                                German                  Flunder
                                Spanish                 Mendo lim'on
                                Italian                 Sogliola limanda
                                French                  Plie rouge
                                Portuguese              Solh5o
                                Greek                   Chromatfda




                          The winter or blackback flounder is a right-eyed flatfish with a small mouth like the
                          yellowtail flounder, but the straight lateral line over its pectoral fin has no arch, and it has
                          a thicker body and more widely spaced eyes. Winter flounder are the most common
                          shallow water flatfish in North American. When the fish reached sizes over 3.5 pounds
                          (1.6 kg), they are often marketed under the name lemon sole. Winter flounder is one of
                          the thickest and meatiest of the East Coast flounders. The meat of the smaller fish
                          sometimes has a greyish tint which whitens with cooking. During the spawning season,
                          the roe is sometimes marketed.


                          DISTRIBUTION: Continental shelf, nearshore coastal waters, bays and mesohaline and
                          polyhaline zones of estuaries.

                          SIZE: Maximum length 2 feet (61 cm.), weight 8 pounds (3.6 kg); usually 12-15 inches
                          (30.5-38 cm.) and 1.5-2 pounds (.7-.9 kg)

                          EDIBILITY PROFILE:



                                                                     FLAVOR intensity          MILD       a                   STRONG
                                                                     FAT content               LOW                            HIGH
                                                                     ODOR, raw-fresh           MILD       0                   STRONG
                                                                     COLOR after cooking       WHITE                          DARK
                                                                     FLAKINESS                 FLAKY      0                   NOT FLAKY
                                                                     FIRMNESS                  FIRM       0                   NOT FIRM
                                                                     COARSENESS                SMOOTH                         COARSE
                                                                     MOISTURE content          DRY                            WET
                                                                     after cooking



                          PRODUCT FORMS: Fresh: whole, headed and gutted, fillets. Frozen: whole, headed
                          and gutted, fillets.





                                                                                  YELLOWFINITUNA


                          SCIENTIFIC NAME: Thunnus albacares


                          COMMON NAMES:


                                English                Yellowfin tuna
                                German                 Gelbflossenthun
                                Spanish                Rabil
                                Italian                Tonno albacora
                                Japanese               Kiwadamaguro,
                                                       kiwada
                                French                 Albacore
                                Portuguese             Albacora
                                Greek                  Tonnos macrypteros



                          Yellowfin tuna has long bright dorsal and anal fins and a yellow stripe down the side.
                          Usually yellowfin weigh in between 30 and 100 pounds (13.6 and 45 kg) but can reach
                          300 pounds (136 kg). The meat of the yellowfin is darker than the albacore but lighter
                          than bluefin. Yellowfin are harvested with purse seines and by long line.

                          DISTIRBUTION: Continental shelf, continental slope and open ocean waters.

                          SIZE: Up to 300 pounds (136 kg).

                          EDIBILITY PROFILE:



                                                                      FLAVOR intensity        MILD         a      0           STRONG
                                                                      FAT content             LOW          0      0           HIGH
                                                                      ODOR, raw-fresh         MILD                            STRONG
                                                                      COLOR after cooking     WHITE        0                  DARK
                                                                      FLAKINESS               FLAKY           0   0       0   NOT FLAKY
                                                                      FIRMNESS                FIRM         a      0       .   NOT FIRM
                                                                      COARSENESS              SMOOTH                      0   COARSE
                                                                      MOISTURE content        DRY                         0   WET
                                                                      after cooking



                          PRODUCT FORMS: Fresh: gutted, fillets or steaks.                                             Frozen: gutted, fillets or steaks.
                                                                                                                  0  0






                                                                      YELLOWTAIL FLOUNDER



                      SCIENTIFIC NAME: Limanda ferruginea

                      COMMON NAMES:


                             English                 Yellowtail flounder,
                                                     rusty flounder
                             German                  Kliesch, scharb
                             Spanish                 Limanda
                             Italian                 Limanda
                             French                  Limanda A queue jaune






                      The yellowtail flounder is characterized by its small mouth, pointed snout and thin body
                      which has a definite arch in the lateral line over the pectoral fin. The body shape is nearly
                      oval. Its color varies from greyish olive green to reddish brown, and the fish has large
                      rusty spots and a yellow tail fin on the belly side. Yellowtail has a very delicate flavor and
                      is popular on restaurant menus. Yellowtail usually inhabit deeper water and are harvested
                      by trawling.

                      DISTRIBUTION: Continental shelf, coastal waters; occasionally in polyhaline zone of
                      estuaries (young).

                      SIZE: Maximum length 2 ft. (61 cm.).

                      EDIBILITY PROFILE:


                                                                  FLAVOR intensity         MILD                           STRONG
                                                                  FAT content              LOW                            HIGH
                                                                  ODOR, raw-fresh          MILD                           STRONG
                                                                  COLOR after cooking      WHITE                          DARK
                                                                  FLAKINESS                FLAKY       0   0     0    0   NOT FLAKY
                                                                  FIRMNESS                 FIRM        0   0     0    0   NOT FIRM
                                                                  COARSENESS               SMOOTH          &  0  0    0   COARSE
                                                                  MOISTURE content         DRY         *   0  0       0   WET
                                                                  after cooking



                      PRODUCT FORMS: Fresh: whole, headed and gutted, fillets. Frozen: whole, headed
                      and gutted, fillets.






                                                                                                                                      NOAA COASTAL SERVICES CTR LIBRARY



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