delivered
[ Seafood Season ]
issue 8 | Lent 2016
Cod Slider
with Citrus Slaw
Recipe on page 15
Chimi Churri Sauce
Parsley
Olive Oil
Red Wine Vinegar
Oregano
Cumin, ground
Salt
Chopped Garlic
West Creek Hot Sauce
1 cup
¾ cup
3 tablespoons
2 tablespoons
2 teaspoons
1 teaspoon
½ teaspoon
½ tablespoon
248354
247735
273741
264694
264680
463112
370251
312039
1. Blend all ingredients in a blender until smooth
2. Serve with caramelized scallops | 466396
3. Garnish with microgreens | 314009
delivered
[ seafood season ]
Seafood Appetizers & Recipe................................... 4 - 5
Bay Winds Premium Seafood Story .......................... 6 - 7
Shrimp Selections & Recipe...................................... 8 - 9
Scallops with
Chimi Churri Sauce
Premium Seafood Selections & Recipe................... 10 - 11
Classic White Fish & Recipe....................................12 - 13
Seafood Novelties & Recipes ................................ 14 - 15
Just like you would make them — on
>> ON-TREND FLAVORS
CATFISH, NUGGET 2 OZ AV BRD DOM
CATFISH, STRIPS 1-3 OZ BRD DOM
EMPIRE’S TREASURE
EMPIRE’S TREASURE
1 / 15 LB
1 / 15 LB
078867
078866
CLAM STRIPS, FRIED FZ
SILVER SOURCE
24 / 5 OZ
903628
CLAM STRIPS, FRIED FZ
SILVER SOURCE
24 / 4 OZ
903629
COD BITE, .5 OZ SRIRACHA BREADED FZ
TRIDENT
1 / 10 LB
452290
CRAB CAKE, OVEN RDY 3 OZ TFF FZ
CRAB, RED KING, 9-12 LB FZ AK
CRABMEAT, IMIT FLAKE DOM FZ
MUSSELS, WHOLE BLK POLISHED FC VP
SCALLOP, 10-20 FZ AT SEA BLOCK
SILVER SOURCE
BAY WINDS
EMPIRE’S TREASURE
EMPIRE’S TREASURE
BAYWINDS
1 / 10 LB
1 / 20 LB
4 / 2.5 LB
10 / 1 LB
2 / 5 LB
331850
419371
860319
859737
466396
SCALLOP, 10-20 DRY IQF
EMPIRE’S TREASURE
2 / 5 LB
888874
SCALLOP, 20-30 CT BRD NAT FZ TF
EMPIRE’S TREASURE
4 / 3 LB
244673
SCALLOP, 20-30 DRY IQF
EMPIRE’S TREASURE
2 / 5 LB
888879
SCALLOP, 60-80 DRY IQF
EMPIRE’S TREASURE
2 / 5 LB
252107
SCALLOP, U-10 DRY IQF
EMPIRE’S TREASURE
2 / 5 LB
888875
tease the tastebuds
SCALLOP, 10-20 IQF
SILVER SOURCE
2 / 5 LB
252132
SCALLOP, 20-30 IQF
SILVER SOURCE
2 / 5 LB
252173
SCALLOP, 30-40 IQF
SHRIMP, WHI 16-20 EZ PEEL
SHRIMP, WHI 21-25 EZ PEEL
SHRIMP, WHI 13-15 RPDT/ON
SHRIMP, WHI 16-20 RPDT/ON
SHRIMP, WHI 21-25 RPDT/ON
SILVER SOURCE
BAYWINDS
BAYWINDS
BAYWINDS
BAYWINDS
BAYWINDS
2 / 5 LB
5 / 2 LB
5 / 2 LB
5 / 2 LB
5 / 2 LB
5 / 2 LB
252175
431657
431658
421083
421091
421092
SHRIMP, BREADED 16-20 B/F HAND CHN
SILVER SOURCE
4 / 3 LB
931817
SHRIMP, BREADED 21-25 B/F HAND CHN
SILVER SOURCE
4 / 3 LB
931815
SHRIMP, BREADED 40-50 MINI IMIT FZ
SILVER SOURCE
4 / 2.5 LB
211508
SHRIMP, TENDER 40-60 T/OFF BRD TF
TUNA, LOIN 3-5 C/C C-O B/S VP F
EMPIRE’S TREASURE
EMPIRE’S TREASURE
4 / 2.5 LB
1 / 30 LB
244655
875241
page 4 | Lent 2016
Focused on popular regional Americ
Sriracha Cod Quesadilla
Cod Bites
3 oz
Tortilla
1 each
Bacio Cheese
3 oz
Black Bean and Corn Salsa
3 oz
Green Onions
1 oz
Guacamole1½ oz
Sour Cream
1½ oz
Salsa1½ oz
452290
078758
302584
077776
854420
422258
201096
412707
1.
2.
3.
4.
5.
6.
7.
8.
>> WORKS ACROSS ALL MENU C
Deep fry cod bites
Try SeaFusions™ for snacks, appetize
Butter tortilla and place on flat-toplunch
or grilland dinner
Sprinkle cheese over entire tortilla
ETHNIC APPLICATIO
Spread corn salsa and onions >>
overINSPIRES
tortilla
Easily adaptable to the hottest globa
Chop cod and spread over tortilla
Fold in half and place on cutting board
Cut into 4 wedges and shingle on plate
INSTRUC
Garnish with guacamole, sour COOKING
cream & salsa&inHANDLING
2 oz cups
KEEP FROZEN UNTIL READY TO COOK
recommended – cook from frozen. Cookin
may vary substantially. Internal temperatu
165°F. We strive to produce a fully “bonel
fish, however, occasional bones may sti
CONVECTION OVEN: Preheat to 400° F. Pl
lightly greased baking sheet, cook for 13 to
halfway through bake time for best results.
PAN FRY: In lightly oiled pan, cook over med
4 to 6 minutes each side.
DEEP FRY: Heat oil to 350°F. Fry frozen pro
until product is golden brown.
Microwave cooking is not recommended.
PACK INFORMATION
ITEM #
DESCRIPTION
422023 SeaFusions Santa Fe Salmon Cake
PORTION PACK
SIZE
SIZE
3 oz.
1/10 lb.
SeaFusions Cape Cod Cakes
3 oz.
1/10 lb.
with Roasted Vegetables
SeaFusions New Orleans
422025
3 oz.
1/10 lb.
Shrimp & Grits Cakes
DIMENSION: (L x W x D) 15" L x 10
GROSS WEIGHT: 11.2 lb.
CUBE: .5
422024
5303
(800)
FAX:
EXCEPTIONAL QUALITY
exceptional story
The Bay Winds™ brand is reserved for Performance Foodservice’s top tier seafood portfolio.
Featuring all-natural, premium seafood sourced from prime, sustainable areas of the globe.
Primarily wild-caught, each species that is selected for the Bay Winds™ brand must meet our
strict standards, tight specifications, and be processed with the utmost craftsmanship.
Every pound of Bay Winds™ seafood has a story. Whether it is sourced from remote
locations like the northern ice shores of Antarctica; or from the unique marine environment
that feeds off the Kuroshio and Oyashio currents, north of Hokkaido Japan. Fishing
masters like Captain Andres Montemuiño or Captain John Jordan guide boats named
“On The Hook” or “Globalpesca III”, with crews of waterman whose lineage to the
seas often go back generations.
Inside each elegantly designed black box of Bay Winds™ brand presents
seafood with exceptional quality, pride, workmanship and taste.
page 6 | Lent 2016
Lent 2016 | page 7
Shrimp and spud
Guacamole Bites
Shrimp 51-60, cooked
10 pieces421148
Smoked Paprika
1 teaspoon242855
Fingerling Potatoes
5 each
259348
Guacamole
4 oz
422258
Sour Cream
2 oz
201096
Salt
2 dashes463312 Pepper
2 dashes 463313
Asparagus
2 each023086
Lemon Zest
1 lemon
858438
1. Toss shrimp in a bowl with paprika, salt and pepper
2. Boil fingerling potatoes and chill, cut in half lengthwise
3. Brush asparagus with oil and place on grill to heat
4. Zest one lemon and set aside
5. Arrange asparagus spears on plate parallel to each other
6. Spoon half the guacamole in between asparagus spears
7. Spread remaining guacamole on potatoes in a thin layer
8. Place potatoes in between asparagus on dabs of guacamole
9. Place 2 pieces of shrimp on each piece of potato
10.Drizzle sour cream over shrimp and serve
SHRIMP, BRD 30 UP T/OFF FZ
EMPIRE’S TREASURE
12 / 8 OZ
392949
SHRIMP, 31-35 CT BB TFF T/OFF F
EMPIRE’S TREASURE
4 / 2.5 LB
331816
SHRIMP, BREADED 16-20 B/F COCONUT F
EMPIRE’S TREASURE
4 / 3 LB
244635
SHRIMP, BREADED 16-20 B/F HAND FZ
EMPIRE’S TREASURE
4 / 3 LB
244624
SHRIMP, BREADED 21 UP T/ON ORIENTAL
EMPIRE’S TREASURE
12 / 8 OZ
244646
SHRIMP, BREADED 21-25 HAND B/F FZ
EMPIRE’S TREASURE
4 / 3 LB
244625
SHRIMP, BREADED 26-30 B/F HAND FZ
EMPIRE’S TREASURE
4 / 3 LB
244629
SHRIMP, BREADED 60-80 T/OFF ORIENTAL
EMPIRE’S TREASURE
4 / 2.5 LB
244659
SHRIMP, BROKEN MED RAW
EMPIRE’S TREASURE
5 / 2 LB
243145
SHRIMP, SKEWER 10 CT 40-50 TFF
EMPIRE’S TREASURE
4 / 3 LB
331846
SHRIMP, TIGER 13-15 RPDT/ON
EMPIRE’S TREASURE
5 / 2 LB
157203
SHRIMP, TIGER 16-20 RPDT/ON
EMPIRE’S TREASURE
5 / 2 LB
157204
SHRIMP, TIGER 21-25 RPDT/OFF
EMPIRE’S TREASURE
5 / 2 LB
157225
SHRIMP, TIGER 21-25 RPDT/ON
EMPIRE’S TREASURE
5 / 2 LB
157205
SHRIMP, TIGER 8-12 RPDT/ON
EMPIRE’S TREASURE
5 / 2 LB
157202
SHRIMP, TENDER 40-60 T/OFF BRD TF
EMPIRE’S TREASURE
4 / 2.5 LB
244655
SHRIMP, WHI 13-15 RPDT/ON
SHRIMP, WHI 16-20 RPDT/ON
SHRIMP, WHI 21-25 RPDT/ON
SHRIMP, WHI 26-30 RPDT/ON
SHRIMP, WHI 21-25 RPDT/OFF
SHRIMP, WHI 41-50 RPDT/ON
SHRIMP, WHI 16-20 RPDT/OFF
SHRIMP, WHI 26-30 RPDT/OFF
SHRIMP, WHI 16-20 CPDT/ON
SHRIMP, WHI 21-25 CPDT/ON
SHRIMP, WHI 26-30 CPDT/ON
SHRIMP, WHI 16-20 EZ PEEL
SHRIMP, WHI 21-25 EZ PEEL
BAYWINDS
BAYWINDS
BAYWINDS
BAYWINDS
BAYWINDS
BAYWINDS
BAYWINDS
BAYWINDS
BAYWINDS
BAYWINDS
BAYWINDS
BAYWINDS
BAYWINDS
5 / 2 LB
421083
5 / 2 LB
421091
5 / 2 LB
421092
5 / 2 LB
421095
5 / 2 LB
421098
5 / 2 LB
421101
5 / 2 LB
421117
5 / 2 LB
421121
5 / 2 LB421161
5 / 2 LB
421162
5 / 2 LB
421165
5 / 2 LB
431657
5 / 2 LB
431658
shrimp selections
Lent 2016 | page 9
COD, PACIFIC FILET 8-16 OZ FZ AK
COD, PACIFIC FILET 4-8 OZ FZ AK
BAY WINDS
BAY WINDS
1 / 15 LB
1 / 15 LB
419344
419362
LOBSTER TAIL, 5-6 OZ RAW CW CA
EMPIRE’S TREASURE
1 / 10 LB
850486
LOBSTER TAIL, 8-10 OZ RAW CW CA
EMPIRE’S TREASURE
1 / 10 LB
850476
SALMON, ATLANTIC FILET 2-3LB CHIL
EMPIRE’S TREASURE
2 / 2-2.5 LB
425111
SALMON, ATLANTIC PORTN 8OZ CHIL
EMPIRE’S TREASURE
1 / 10 LB
425116
SALMON, CLD-SMKD SLCD PASTRAMI
EMPIRE’S TREASURE
2 / 2-2.5 LB
259189
SALMON, CLD-SMKD SLCD SKNLS FILET
EMPIRE’S TREASURE
2 / 2-2.5 LB
258735
SALMON, PORTN 6 OZ B/S CI FZ TF
EMPIRE’S TREASURE
1 / 10 LB
228933
SALMON, PORTN 8 OZ B/S CI FZ TF
SALMON, SOCKEYE 6 OZ FZ USA
SEA BASS, CHILEAN PORTN, 6 OZ
SEA BASS, CHILEAN PORTN, 8 OZ
TUNA, LOIN 3-5 C/C C-O B/S VP F
TUNA, STEAK 6 OZ C-O B/S VP FZ
EMPIRE’S TREASURE
BAY WINDS
BAY WINDS
BAY WINDS
EMPIRE’S TREASURE
EMPIRE’S TREASURE
1 / 10 LB
1 / 10 LB
1 / 10 LB
1 / 10 LB
1 / 30 LB
1 / 10 LB
228934
419380
416840
416842
875241
875268
our premium catch
Herb & Parmesan CoD With Grilled apple Salad
Cod Filet
Truffle Parmesan Seasoning
Black Pepper
Shaved Parmesan
Butter
Apple, sliced
Red Onion, diced
Olive Oil
Arugula
Candied Pecans
Cranberry Dressing
Sweet Potatoes, diced
page 10 | Lent 2016
7 oz
419362
special order
ship program
1 teaspoon drop
2 dashes463313
1 oz
267652
1 teaspoon 157187
6 slices
854422
½ teaspoon 354007
½ oz
247735
1 oz
242470
1 oz
499582
½ oz
158909
4 oz
272661
1. Melt butter
2. Mix with seasoning, pepper and Parmesan
3. Spread mixture over cod and bake
4. In a bowl mix together onion, arugula and pecans
5. Rub the apple slices with oil and grill
6. Grill both sides, then toss with cranberry dressing
7. Sauté sweet potatoes to warm
8. Plate sweet potatoes and salad
9. Place the cod atop sweet potatoes
10.Garnish with grilled lemon
Herb & Parmesan Cod
with GRilled Apple Salad
Red Snapper Tacos
with Pineapple salsa
Red Snapper
Taco Shells, 6 Inch
Pineapple Salsa
Broccoli Slaw
Chorizo Seasoning
1 each
3 each
3 oz
2 oz
1 teaspoon
388146
989930
434601
859276
special order
drop ship program
1.
2.
3.
4.
5.
6.
7.
8.
Place oil in sauté pan and heat
Season snapper on both sides and sauté in heated pan
Grill taco shells on one side
Combine salsa and slaw in a bowl
Dice fully cooked snapper and divide into 3 tacos
Spoon salsa in the bottom of the tacos
Fill tacos with snapper and salsa
Garnish with lemon and cilantro
COD, PACIFIC FILET 8-16 OZ FZ AK
COD, PACIFIC FILET 4-8 OZ FZ AK
BAY WINDS
BAY WINDS
1 / 15 LB
1 / 15 LB
419344
419362
COD, 3 OZ BB NAT SHAPE PAR USA
EMPIRE’S TREASURE
1 / 10 LB
463795
COD, FILET 2 OZ NAT BB FZ PRCKD
EMPIRE’S TREASURE
1 / 10 LB
238321
COD, PORTN 3 OZ BTTRD FZ
EMPIRE’S TREASURE
1 / 10 LB
238317
PANGASIUS, FILET 3-5 OZ B/S NM IQF
EMPIRE’S TREASURE
1 / 15 LB
859757
PANGASIUS, FILET 5-7 OZ B/S NM IQF
EMPIRE’S TREASURE
1 / 15 LB
859756
PANGASIUS, FILET 7-9 OZ B/S NM IQF
PANGASIUS, HUSH PUPPY COATED, 2-3 OZ
POLLOCK, NUGGET HUSH PUPPY COATED
EMPIRE’S TREASURE
EMPIRE’S TREASURE
EMPIRE’S TREASURE
1 / 15 LB
1 / 10 LB
1 / 10 LB
859755
479486
479485
POLLOCK, 3 OZ BB NAT SHAPE FZ US
EMPIRE’S TREASURE
1 / 10 LB 463802
COD, LOIN 3 OZ
SILVER SOURCE
1 / 10 LB
405197
classic white fish
page 12 | Lent 2016
COD, LOIN 4 OZ
SILVER SOURCE
1 / 10 LB
405215
COD, LOIN 5 OZ
SILVER SOURCE
1 / 10 LB
405216
COD, LOIN 8 OZ
SILVER SOURCE
1 / 10 LB
405206
POLLOCK, AK 2-4 OZ
SILVER SOURCE
1 / 10 LB
405233
POLLOCK, AK 4-6 OZ
SILVER SOURCE
1 / 10 LB
405234
POLLOCK, AK 6-8 OZ
SILVER SOURCE
1 / 10 LB
405235
TILAPIA, FILET 3-5 OZ C-O B/S VP
SILVER SOURCE
1 / 10 LB
858050
TILAPIA, FILET 5-7 OZ C-O B/S VP
SILVER SOURCE
1 / 10 LB
858049
TILAPIA, FILET 7-9 OZ C-O B/S VP
CATFISH, FILET 4 OZ BRD IQF DOM
CATFISH, FILET 5-7 OZ IQF DOM
CATFISH, SHANK FILET 3-5 OZ DOM
CATFISH, SHANK FILET 7-9 OZ DOM
CATFISH, WHOLE 5-8 OZ HDLS DOM
CATFISH, WHOLE 7-9 OZ HDLS DOM
CATFISH, WHOLE 9-11 OZ HDLS DOM
SILVER SOURCE
EMPIRE’S TREASURE
EMPIRE’S TREASURE
EMPIRE’S TREASURE
EMPIRE’S TREASURE
EMPIRE’S TREASURE
EMPIRE’S TREASURE
EMPIRE’S TREASURE
1 / 10 LB
1 / 15 LB
1 / 15 LB
1 / 15 LB
1 / 15 LB
1 / 15 LB
1 / 15 LB
1 / 15 LB
858047
078865
078892
078894
078890
078868
078876
078873
Southwest Salmon Cake
With Citrus Slaw
Santa Fe Salmon Cake
Bun
Lemon, squeezed
Fresh Dill, chopped
Mayonnaise
Citrus Coleslaw
Creole Seasoning
1.
2.
3.
4.
5.
6.
7.
1 each
470223
1 each
463524
1 each858438
1 leaf
855545
2 oz
201346
see below
2 oz
special order
4 dashes
drop ship program
Butter bun and place on grill
Place patty on grill or flat-top to heat
Season both sides with creole seasoning
Place coleslaw on bottom of toasted bun
Mix mayonnaise, dill & lemon juice
Spread aoli on top bun
Place patty on coleslaw, top with bun and serve
Citrus Coleslaw
Mayonnaise
Orange Zest
Celery Seed, ground
Lawry's® Salt-Free 17 Seasoning
White Wine Vinegar
Lemon Juice
Salt Broccoli Slaw
Carrot, shredded
Red Onion, julienned
Red Cabbage, shredded
6 cups
201346
6 tablespoons 858317
1 tablespoon 986578
6 tablespoons055542
2 oz
273739
2 tablespoons 265945
to taste
463313
15 cups
859276
3 cups877823
3 cups
354007
3 cups
867195
1. Mix first 8 ingredients together and let sit for ½ hour
2. Mix the remaining ingredients
3. Mix dressing with veggies and let sit for an hour
seafood specialties
EMPANADA SHRIMP W/CHIPOTLE
EMPANADA SHRIMP MANGO SALSA FZ
SALMON CAKE SANTA FE FZ TFF
COD CAKE CAPE 3 OZ W/RSTD VEG
CAKE SHRIMP & GRITS 3 OZ FZ
WHITEFISH PATTY 4 OZ FZ AK
CRAB CAKE 2 OZ MARYLAND FZ
CRAB CAKE MARYLAND FZ TFF
SHRIMP 26-30 BTTRD GUINNESS FZ
COD TNDR 1-2 OZ BTTRD GUINNESS
HUSHPUPPY REG FZ
SALMON PULLED BBQ FC FZ TFF SALMON PULLED BBQ SRIRACHA APPETIZER SHRIMP 2 OZ STUFFED CRAB
APPETIZER CRAB CAKE MINI FZ
POLLOCK NUGGET HUSH PUPPY COATED
PANGASIUS HUSH PUPPY COATED, 2-3 OZ
SHRIMP T/OFF 31-35 HUSH PUPPY COATED
HIGH LINER
HIGH LINER
SEAFUSIONS New!
SEAFUSIONS New!
!
SEAFUSIONS New
TRIDENT
ICELANDIC
ICELANDIC
ICELANDIC
ICELANDIC
HEARTLAND CATFISH
HIGH LINER
HIGH LINER
MRS FRIDAYS
VAN LANG
EMPIRE’S TREASURE New!
EMPIRE’S TREASURE New!
!
EMPIRE’S TREASURE New
4 / 2.5 LB
455830
4 / 2.5 LB
457015
3 / 3 OZ
470223
1 / 10 LB 470266
1 / 10 LB 470267
1 / 10 LB
452249
1 / 9 LB 890430
48 / 3 OZ 973628
1 / 10 LB 419959
1 / 10 LB 420648
2 / 5 LB 955722
4 / 2.5 LB
456002
4 / 2.5 LB
457044
4 / 3 LB 242786
120 / .75 OZ 439666
1 / 10 LB
479485
1 / 10 LB
479486
1 / 10 LB
479486
Beer battered Cod Slider
with Citrus slaw
Beer Battered Cod
Slider Buns
Lettuce
Citrus Coleslaw
3 each
3 each
1 oz
3 oz
pictured on the front cover
238321
868887
314438
see left
1.
2.
3.
4.
5.
6.
Place cod in fryer until golden brown
Butter buns and place on grill to toast
Using a small long plate, line the buns in a row
Arrange lettuce evenly on bottom bun
Place one piece of cod and one portion of slaw on each bun
Garnish with lemon wedges and serve
Lent 2016 | page 15
Shrimp Tenders
EMPIRE'S TREASURE • 4 / 2.5 LB • 244655
ipes
ec
ore r
FOr m as!
de
and I
8001 51st Street West • Rock Island, IL 61201
(309) 787-1234 • 1-800-747-1234
www.performancefoodservice.com