SF Golden Gate Seafood Company
fresh From The Ocean to Your door
In recent years they have gain in popularity. They are great on the grill, smoked, poached, anyway you what to serve them.
Recommended serving is 5 oz per person.
Nutrientional information as per 5 oz serving:
Calories 335
Calories from fat 153
Total fat 16.95
Saturated fat 3.0
cholesterol 123
Sodium 93
Total carbohydrates 0.00
Protein 14.3
DUNGENESS CRAB
Dungeness crab are found from the Alaska coast to lower California, one of the coast's largest and most important commercial crabs. The male is 7-9 inches wide,and 4-5 inches long. Since males are the only one's harvested of all species of crabs, they are concidered a supstainable fishery. Dungeness crab, as most crabs, are high in protein, minerals and low in fat. About one quarter of body weight is meat, mostly in the eight legs and claws,making it one of the meatiest crabs available.The meat has a edlicate flavor that is slightly sweet and is a favorite of cooks world wide.
Crab can be purchased live or already cooked. If purchased live, cooking is simple. Start by boiling salt water ( 1 cup of sea salt to 1 gallon of water). When a boil is reached place crab in water,( be careful) and boil for 15 to 18 minutes. Some prefer to add some flavorings to the water, such as beer, crab boil spices,or any other flavoring can be added. Remove and let it cool down. The most common tools for removing the meat is nutcrackers, sprimp forks, and one of the crabs own pointy"toes". ENJOY!
MUSSELS
Mussels, cultured in the cool water surrounding PEI, (Prince Edward Island),are rapidly becoming one of North American's most popular seafoods.
Because these cultured Mussels are grown in ideal conditions, they grow rapidly, have sweet and tender meat, and are quite nutritious. Allow 20-25 mussels per person per serving, (1 pound).
Mussels may be stored in coolest part of your refrigerator for 5 to 8 days. Should not be stored in a air tight container. Shucked mussels may be frozen for up to 3-4 months. Place shucked mussels in brine solution of 1 teaspoon of salt to 1 cup of water. Allow space for expansion.
Nutrientional information
PACIFIC LITTLE NECK CLAM
The Pacific Little Neck Clam is abundant in pacific coast estuaries from Baja California to the Aleutian Islands in Alaska. An important part of the heritage of many coastal communities.
Though having a little longer shelve live that it's eastern counterpart, it is not as sweet or as tender. The preferred method of eating these clams is in
pasta's, cippino, clam chowder, and steaming them and dipping in melted butter. Excellent source of vitamin B-12, and Iron.
As always safe handling practices should be followed when handling raw seafood.
Nutrientional information per 3 oz as follows:
Calories 63
Calories from fat
Total fat 0.8g
Saturated fat
Cholesteral
Total carbohydrate 2.2g
Protein 10.9g
Geoducks
Geoducks are a very large Clam ranging in size from 1 lb to over 3 lbs. They have a very long natural life, living as long as one hundred years old. They have a range from Mexico to Alaska. The colder the water the better the Geoduck, so ducks from the north have a better grading. Geoducks are graded by color, and size. Grade 1 is a duck light in color, no longer than 14" to 18 " in length, and no blemishes. Grade 2 will have a little brown tint to the meat color, around 14" to 18" long, and maybe a blemish or two. Grade 3 is a duck that is dark in color,maybe over sized, and will have 2 or more blemishes. Wild Geoducks are know for having a better flavor that farm raised ducks. Most wild Geoducks are grade 2 or lower.
OYSTERS
Oyster may or may not cause people to fall in love, but are simply just good eats. The most common way to eat them is raw. But others
enjoy barbecuing or even fried Oysters. Oysters can be eaten 12 months a year contrary to the myth that only eat in months with "r's" in
them. Oyster can be found in the Pacific ocean and Atlantic. They are harvested year around. There are many verities of Oysters, but the
most common are the Pacific, Kumanoto,and Blue point. The Pacific ranges is size form jumbo, large,med, and small. The Blue point and
Kumanmoto range between small and med.
Oysters are not only delicious, but there also one of the most nutritionally well balanced of foods, containing protein, carbohydrates
and lipids. The National Heart and Lung Institute suggest oysters as an ideal food for inclusion in low-cholesterol diets. Oyster are an
excellent source of vitamins A, B1, B2, B3, C, and D. Four to five Oysters supply the recommended daily allowance of iron, iodine, magnesium,
calcium, zinc, manganese and phosphorus.
As always follow safe food handling practices.
Nutrientional information per 100 grams as follows:
Calories n/a
Calories from fat n/a
Total fat 2.30
Saturated fat 0.510
Cholesteral 50
Sodium 106
Total carbohydrates 4.95
Protein 9.45
LITTLENECK CLAMS
Littleneck clams are perhaps the most versatile seafood in the world. They are harvested from Florida and up the Alantic coast..
They are harvested year around after a 1 1/2 years after being planted as a seed clam.
The hard clam is a brown nearly oval-shaped bivalve mollusk with hard shells. It can grow to over 4 inches wide and can live
for over 30 years.
The meat of a little neck has a firm texture, rich meat with a sweet to slightly salty flavor.
Typically 6 whole clams per serving, shucked clams would be 1/2 pint per serving.
Handling and storage instructions as follows:
1. Keep clams cold at all times, includes trip home from the market
2. Live clams should always close when tapped. Discard any that don't close, this is an indication that the shellfish are dead.
3. They should have a mild odor, similar to the ocean, and they should be free of cracks in their shell.
4. They will remain alive for up to 7 days in the refrigerator when stored at a constant 41 degrees F in a container with the lid slightly open.
5. Clams should never be placed directly on ice, or immersed in water for storage purpose's.
6. Drain any excess liquid daily.
7. Always marinade any seafood in the refrigerator.
Nutritional information per 4 ounces of clams
Calories 50
Calories from fat 10
Total fat 1 g
Saturated fat 0 g
Cholesteral n/a
Sodium n/a
Total carbohydrates n/a
Protein n/a
