Shellfish Distributors and Wholesalers
Tips & Advice to help you make your decision on Shellfish Distributors and Wholesalers
If you own a restaurant or grocery store that sells shellfish products, then you might want to find a wholesale distributor that can give you access to the freshest ingredients possible at an affordable price. Shellfish distributors and wholesalers might offer a variety of services and products that appeal to you. Before you choose which one you will do business with, you should explore your options to help ensure that you have made an informed decision.
Some shellfish distributors and wholesalers can offer you fresh shellfish that will appeal to your customers. Your chefs can use the fresh shellfish to make dishes that taste incredible. A grocery will also benefit from fresh shellfish since discerning customers will want to buy it even if they have to pay a higher price.
Other distributors have a wider range of frozen shellfish. This option might suit your needs just fine. Consider whether it is important for you to have fresh or frozen products to help you decide which wholesale distributor you will use.
You can start learning more about these companies by visiting the websites on the left. Business.com provides these links because they can help you make an informed choice that will benefit your business.
Shellfish Distributors and Wholesalers Key Terms
Find out what you need to know to keep up with shellfish jargonBy Nikki Davis Shellfish distributors and wholesalers use a wide variety of terms in regards to harvesting, shellfish farming, preservation and more. Learn about the different types of shellfish, how they are obtained to go to market and how they are preserved as they make their way to you. Find out about measurement standards, freezing of product, shellfish brought ashore to be sold and more before you have your next professional conversation with someone in the industry.
Aquaculture
Aquaculture involves regulating and cultivating fish and shellfish for high-quality, maximum production and cost-competitive products for human consumption. Shrimp is a popular farmed commercial product in the United States.
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Learn more about aquaculture from the National Oceanic and Atmospheric Administration.
Bushel
A bushel is a unit of measure used to determine quantity of clams, oysters and crab. One bushel equals 8 gallons or 32 quarts.
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Learn about harvest limits in bushels from the Georgia Department of Natural Resources.
Brine freezing
King crab and snow crab are often brine frozen, a process in which they are soaked in liquid brine.
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Learn about brine freezing from Island Brand Seafood Imports.
Cryogenic freezing
Cryogenic freezing of shellfish involves using liquid nitrogen or carbon dioxide to freeze high-value items such as soft-shell crabs or shrimp.
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The Center Of The Plate Protein Company takes advantage of cryogenic freezing for its shellfish products.
Landings
Landings refer to the quantity of fish or shellfish brought ashore and sold. Landings may be based on live weight, heads-on or heads-off weight, or meat only depending on the seafood you are measuring.
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Use the National Oceanic and Atmospheric Administration National Marine Fisheries Service to run a search by state and year of the pounds, dollar value and/or price per pound of commercial fishery landings for shellfish.
Quahog
Quahog are hard-shell clams native to the eastern shores of North America. The order of clams sizes starts with smallest called countnecks, then littlenecks, then topnecks, followed by cherrystones and lastly quahogs, or chowder clams.
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Learn about the quahog from Rhode Island Sea Grant.
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