Page 10 - Sysco Seafood

Superior Shrimp Shrimp has long been the most popular seafood on mainstream menus, and for good reason. Sustainable, stable and value-oriented, shrimp continues to increase in demand, particularly when commodity prices continue to escalate. When compared side-by-side, it’s easy to see why Portico stands above our competition. Shrimp’s versatility makes it a favorite for any menu, > Black spots (melanosis) are a sign of age before whether as an appetizer, entrée, ingredient or freezing and will indicate a corresponding loss of topping. Portico brands have an extensive off ering moisture and fl avor. over a range of prices to cover any and all of your > A yellow-green cast is caused by an excessive shrimp applications. We carry both domestic and dose of sodium bisulfi te, used to keep black spots international white and brown shrimp, as well as the from developing. popular Black Tiger shrimp from Southeast Asia. Our > Shrimp that have been allowed to soak in melted products include: ice too long, or suff er temperature abuse, will > green headless have a sour taste and unpleasant odor. > peeled and deveined > Shrimp that have been oversoaked in sodium tri- > cooked, peeled and deveined polyphosphate (STP) will appear translucent and feel slimy with a metallic taste. Portico brand shrimp come in a range of counts as well, from under 10 to over 300 per pound. We also Portico brands consistently deliver high-quality off er multi-sized packs… a great option for those shrimp with a pleasant, salty odor similar to clean looking for value. salt water with minimal tail breakage. Whatever your choice – Tigers, whites, browns, domestic, China, Quality measures for Portico brand shrimp include: Vietnam, Indonesia, Thailand, Ecuador, cooked, > Shrimp should not appear dry or dehydrated and breaded, raw, peeled – Portico has you covered! should be uniform in size and color appearance. > chef tip! Use leftover shrimp shells to create a fl avorful broth by boiling them with other ingredients of your choice. 11 Sysco_Seafood_Cat.indd 11 2/14/12 11:29 AM