Participants List - NOAA Seafood Inspection Program

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RAW SHUCKED .................................................................................................................................................................... 38 BREADED RAW MEATS ...................................................................................................................................................... 38 BREADED PRECOOKED MEATS ....................................................................................................................................... 38 CRAB FROZEN ............................................................................................................................................................................ 38 BREADED RAW STUFFED .................................................................................................................................................. 38 SQUID FROZEN .......................................................................................................................................................................... 38 BREADED RAW RINGS ....................................................................................................................................................... 38 SURIMI FRESH/REFRIGERATED .......................................................................................................................................... 38 COOKED ANALOG ............................................................................................................................................................... 38 SURIMI FROZEN ........................................................................................................................................................................ 38 COOKED ANALOG ............................................................................................................................................................... 38 SEAFOOD INSPECTION PROGRAM OFFICES ................................................................................................................... 39 HEADQUARTERS ................................................................................................................................................................. 39 TRAINING SERVICES .......................................................................................................................................................... 39 DOCUMENT APPROVAL AND SUPPLY SERVICES ........................................................................................................ 39 NATIONAL SEAFOOD INSPECTION LABORATORY ..................................................................................................... 39 NORTHEAST REGION INSPECTION OFFICES ................................................................................................................. 39 SOUTHEAST REGION INSPECTION OFFICES ................................................................................................................. 43 NORTHWEST REGION INSPECTION OFFICES ................................................................................................................ 44 SOUTHWEST REGION INSPECTION OFFICES ................................................................................................................ 45
MINIMUM FLESH CONTENT REQUIREMENTS FOR USDC INSPECTED PRODUCTS This list of minimum flesh requirements for standardized and non-standardized breaded and battered products is provided to assure all users of USDC inspected fishery products are aware of the minimum flesh requirements. These requirements apply to all species of battered and breaded fish and shellfish. NOTE: USDC will certify coated, non-graded products without a standard of identity, etc., such as breaded fish sticks, breaded portions, and similar breaded fish products that contain less than 50% fish flesh if a statement immediately follows as part of the statement of identity declaring the amount of fish flesh actually present; e.g., “Breaded Fish Sticks Containing 45% Fish”. 1 USDC GRADE PUFI MARK MARK FISH Raw Breaded Fillets --- 50% 1 Precooked Breaded Fillets --- 50% Precooked Crispy/Crunchy Fillets --- 50% Precooked Battered Fillets --- 40% Raw Breaded Portions 75% 50% Precooked Breaded Portions 65% 50% Precooked Battered Portions --- 40% Raw Breaded Sticks 72% 50% Precooked Breaded Sticks 60% 50% Precooked Battered Sticks --- 40% SCALLOPS Raw Breaded Scallops 50% 50% Precooked Breaded Scallops 50% 50% Precooked Crispy/Crunchy Scallops --- 50% Precooked Battered Scallops --- 40% SHRIMP Lightly Breaded Shrimp 65% 65% 2 Raw Breaded Shrimp 50% 50% 2 Precooked Crispy/Crunchy Shrimp --- 50% Precooked Battered Shrimp --- 40% Imitation Breaded Shrimp --- NO MINIMUM. Encouraged to put percent on lbl. 3 OYSTERS Raw Breaded Oysters --- 50% 4 Precooked Breaded Oysters --- 50% 4 Precooked Crispy/Crunchy Oysters --- 50% 4 Precooked Battered Oysters --- 40% 4 MISCELLANEOUS Fish and <strong>Seafood</strong> Cakes --- 35% Extruded and Breaded Products --- 35% 1 No USDC grading standard exists for products without Grade A percentages. 2 FDA Standard of Identity requires product have 50% shrimp flesh by weight. If a product is labeled “lightly” breaded it must contain 65% shrimp flesh. 3 Any product with a Standard of Identity which contains less flesh than the standard requires must be labeled imitation. 4 Flesh content on oyster products can only be determined on an input weight basis during production.
Page 1 and 2: USDC PARTICIPANTS LIST FOR FIRMS, F
Page 3: CONTENTS MINIMUM FLESH CONTENT REQU
Page 7 and 8: U.S. ESTABLISHMENTS APPROVED FOR SA
Page 9 and 10: Barclay Seafoods 1311 19115 84 th A
Page 11 and 12: Coastal Villages Pollock, LLC 1294
Page 13 and 14: U.S. ESTABLISHMENTS APPROVED FOR SA
Page 15 and 16: Indian Ridge Shrimp Company 1072 (D
Page 17 and 18: Mar-Lees Seafood, LLC 1235 10 North
Page 19 and 20: Orca Bay Seafoods, Inc. 0622 900 Po
Page 21 and 22: Sea Snack Foods, Inc. 0299 914 E 11
Page 23 and 24: Sterling Caviar, LLC 25752740 9149
Page 25 and 26: Unimak Vessel, LLC (seasonal) 1117
Page 27 and 28: ESTABLISHMENTS APPROVED FOR PRODUCI
Page 29 and 30: Icicle Seafoods, Inc. 0309 4032 21s
Page 31 and 32: South Florida Foods, International
Page 33 and 34: APPROVED INTERNATIONAL FACILITIES T
Page 35 and 36: PT. Balinusa Windumas Jalan Ikan Tu
Page 37 and 38: 1132 Talbot Company 1134 Colorado b
Page 39 and 40: ESTABLISHMENT USDC NUMBER MARK CN*
Page 41 and 42: ESTABLISHMENT USDC NUMBER MARK CN*
Page 43 and 44: SEAFOOD INSPECTION PROGRAM OFFICES
Page 45 and 46: South Texas Lot Inspection Office N

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