Conch meat from Central America and the Caribbean is larger and lighter in color than the New England type. Conch is harvested by season, and availability is based on these seasons, as well as catch limits. Queen conch is a protected species in Florida, and we only offer conch which is harvested within legal limits. MultiMar Products, Inc. complies with all requirements for the re-export of conch, including CITES documentation, customs and U.S. Fish & Wildlife permit requirements. Most conch is sold as "100% clean", meaning the product has been trimmed to a skinless state. Conch is offered raw for those who use it in Caribbean-style salads. Conch trimmings are used to make conch fritters. Our conch fritter batter is made in Florida, with a Caribbean-style recipe!

Cooked Shrimp

Shrimp is easily overcooked, and can be difficult to monitor. So, for the perfect texture and taste every time, many prefer to buy cooked shrimp which only needs to be heated through or thawed to eat with a cocktail sauce. Cooked shrimp makes a nice presentation in a retail bag when packed IQF. Pack: (20x1), (8x3), (10x1).

Grouper (Epinephelus morio - red grouper) (Mycteroperca bonaci - black grouper)

Many species are marketed around the world. The most common are from the Caribbean and Indonesia. Groupers thrive in tropical waters, ranging in size from 5 to 20 pounds. Grouper fillets cook into a lean, white flaky serving. High in protein, low in fat, grouper remains popular for its distinctive taste, low price and endless preparation possibilities.

Imitation Crab

Imitation crab is also called surimi. Made from white-fleshed fish, usually pollock, whiting or hake. The meat is kneaded and braided into a desired texture or shape, either sticks, flakes or chunks. Snow crab is added to give the product its crab flavor. Imitation crab offers great nutrition at a very reasonable price.

Golden Kingclip (Genypterus blacodes)

Golden Kingclip are caught in the cold waters of the Pacific Ocean off the coast of Chile and Argentina. These pure, cold waters are ideal for creating the delicate flavor, color and texture of the very tasty Golden Kingclip. Low in salt, high in protein, this is another great choice for those seeking a balanced healthy diet.

Kingfish (Scomberomorus cavalla)

Kingfish are also known as King Mackerel, and are found from North Carolina all the way down to Brazil, including the Gulf of Mexico. Whole Kingfish are caught and sorted by size. Kingfish steaks are horizontal cuts, resembling a football shape, which includes the bone. Kingfish are a highly sought after gamefish, and remain popular throughout Caribbean restaurants as a value-priced seafood choice. The meat is somewhat oily, making it excellent for smoking, broiling, baking or charcoal grilling.

Lobster Tails - Florida lobster or Spiny lobster (Panulirus argus)

Florida lobster season spans from August through March, with limited catches reported, keeping market prices high. Florida lobster, also called Spiny lobster, does not have the characteristic claws of Maine lobster, but the tail meat is among the most sought-after seafood of all restaurant fare. We also offer Pacific Green Lobsters as well as imported lobster tails from Brazil and Oman. Lobster tails are frozen in their shell, and sorted by size. When raw, the shells are greenish brown, but turn bright red-orange when cooked. Lobster tails are easier to handle, and have less waste than when purchasing whole lobsters.

Whole Lobster (Panulirus argus)

Whole lobsters are called "Green" when they are raw; because the shells are not orange, as when they are cooked. Whole lobster is both the head (carapice) and tail (body). Whole lobsters are used in some plate presentations and also where chefs wish to make a lobster bisque from the lobster heads.

Mahi Mahi (Coryphaena hippurus)

Mahi-Mahi is the Hawaiian name for this fish. The Spanish name is "Dorado", and the English translation would be "Dolphinfish". It is listed on many menus as "Dolphin", but is not the mammal everyone associates with Flipper. Mahi has earned its reputation for its large-flaked, sweet, moist meat which can be prepared almost any way. Some recipes are prepared with the skin on in order to hold the delicate meat together during cooking. Mahi prices are often unstable, due to migration patterns, season, and market demand.

Mussel meat is creamy white if male, or an apricot to orange if female. Color does not affect quality. Mussels are popular when steamed, grilled, baked, stewed or sautéed. Mussel shells may be blue, black or brown. Pack: (12X2)

Mussels (New Zealand),and Green mussel (Perna canaliculus)

New Zealand mussels are also called Greenlip or Greenshell mussels, due to their brilliant green shell. They are gaining in popularity as the darlings of the restaurant trade. They are much larger than black mussels, and the flavor is more intense. New Zealand mussels are packed on the 1/2 shell, and frozen in 2 pound or 1 kilo packs. Pack: (12x2) or (12x1Kg)

Salmon farms, especially in Chile, have assured year-round availability of this popular fish. Other primary producers include Norway, Scotland, Canada and the Pacific Northwest. The quality of salmon is often determined by many factors - its origin, color, size, texture and flavor. Species which are high in fat content are usually smoked, and species which are low in fat content are the least expensive, while offering the longest shelf life.

Sea scallops are generally sold in frozen blocks or the more popular IQF (individually quick frozen) bags. Scallops are sorted by size: U/10 (under 10 count per pound), 10/20, 20/30, 30/40, 40/60, 60/80 count. Cooked scallops have a mild, briny taste, with a firm, lean texture.

Seafood mixes are a convenient way to prepare delicious seafood dishes which require a variety of items, such as soups, pasta and rice dishes. Different processors use different ingredients. Mixes which include fish or imitation crab are often not as desirable as those with only mollusks and shellfish. Our more popular brands feature ingredients such as squid, octopus, shrimp, cuttlefish, and clams or mussels.

We feature St. James premium quality Nordic Reserve smoked salmon, made with a traditional Norwegian recipe using only the finest, specially selected, fresh Atlantic salmon. Nordic Reserve is Orthodox Union Kosher Certified and contains absolutely no artificial colors, flavors or preservatives. 100% of all dark meat is removed. Two to four pound pre-sliced sides per case (40 pounds fixed weight).

MultiMar Products also offers smoked Marlin, smoked Mackerel, and smoked Rainbow Trout.

There are more than 250 species in the large Lutjanidae family of snappers found in tropical waters around the world. Snapper fillets are marketed usually with the skin on as a verification of the species as well as to hold the meat together when cooking. Smaller fish are processed as "natural" fillets, while larger fish are cut into fillet portions, called "one cut" or "cuts". Snappers offer a lean, white meat which is more delicate than other white meat fish.

Squid offers a delicate, mild flavor which has made it a premium choice for seafood meals. Since 80% of the squid is edible, it is ideal for processing into many forms: whole, cleaned, tubes and tentacles, tubes only, rings and tentacles, rings only, and breaded. Also called "calamari", it is lower in price than other seafood, and can be used for a wide variety of appetizers or entrée recipes. Illex squid is sometimes larger and more coarse in texture than Loligo, and is lower in price.

Swordfish are considered a single species worldwide. The meat can be orange, pink or white in color, depending on feeding habits. After cooking, all meat will have the same taste and off-white color. Steaks have a pronounced bloodline, usually shaped like a lazy "y". Whole fish can range up to 14 feet long and weigh up to 1200 pounds.

Tilapia (Oreochromis spp)
Tilapia is the second most cultivated fish in the world, exceeded only by carp. This fish is harvested naturally and are also ideal for being farm-raised in ponds. The meat is described as fine-textured, somewhat flaky, with a mild sweet flavor, similar to sole. Fillets hold together well during cooking, and accept sauces well, allowing a wide variety of presentations.

Tuna, Yellowfin tuna (Thunnus albacares), Albacore tuna (Thunnus alalunga), and Bluefin tuna (Thunnus thynnus)

Bluefins are the largest tuna, and highest in fat content. It is bright red in color, and almost all Bluefin is exported to Japan for sashimi. Albacore tuna is usually canned as "white meat", and Skipjack tuna is canned as "light meat". Yellowfin is the most popular tuna caught from the Florida coast, known for their characteristic yellow finlets. Florida harvests are caught by hook-line, preventing harm to dolphins. Ahi Tuna (left) is Hawaiian for "Bigeye or Yellowfin" Tuna species, and implies a fresh, bright red color. This color results from how much myogolbinis in the flesh, due to age, species, activity, and handling. Tuna may be enhanced by CO, tasteless smoke, or ultra cold freezing to maintain the desired color. Saku Tuna (right) is a Japanese term "to blossom". Saku is cut into blocks which are designed for further cutting into Sashimi for raw consumption, and therefore is selected for quality and texture.

Special Orders

As a service to our customers, we are able to obtain almost any frozen seafood item to include with our inventory items. We always appreciate an opportunity to quote any seafood item you are looking for.

Tel: (954) 742-5142
Fax: (954) 742-5174
E-mail: info@multimarproducts.com

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