The meatiest, firmest texture of all the five species, Chums fit all foodservice segments combining price point, good meat color and delicate flavor.
Absence of large black spots from body and fins, slender caudal peduncle, metallic to blue above, silvery below; white tips on fins of mature fish. Maturing fish have a series of dark bars across the sides.
Average 8 lbs., range 2-12 lbs.
Fresh and frozen dressed/headed fish in 50, 80 and 100 lb. boxes; either wet lock or poly lined.
IQF and vacuum packed frozen fillets and steaks in various weights depending on processor and customer needs (i.e. 1-10 lb. box, 6-4 lb. boxes, 6-5 lb. boxes).
Fresh: dressed; dressed/headed; fillets, skin-on or skinless, pin-bone in or boneless; steaks.
Frozen: dressed/headed; fillets, skin-on or skinless, pin-bone in or boneless; steaks.
Dressed headed fish graded: 2-4 lbs., 4-6 lbs., 6-9 lbs. and 9-12 lbs.
Steaks and fillets typically graded: 4-, 6-, 8-, 10- and 12 oz. portions.
Canned:
Quarters (3.75 oz. net wt.)
Halves (7.5 oz. net wt.)
Talls (14.75 oz. net wt.)
4 lb. (64 oz. net wt.)
Retort Pouched: 4 lb.
H&G: 72%-75% from whole fish
Fillets: 62%-65% from H&G
Steaks: 72%-75% from H&G (6-9 lb. fish)
Tail roasts: 10% from whole fish
| Serving Size | 3.5 ozs. (baked, broiled) | |
| Amount Per Serving | ||
| Calories | 153 | |
| Calories from Fat | 43 | |
| % Daily Value** | ||
| Total Fat | 5 g | 7% |
| Saturated Fat | l g | 5% |
| Cholesterol | 94 mg | 31% |
| Sodium | 64 mg | 3% |
| Protein | 26 g | - |
| Vitamin A | - | 2% |
| Vitamin C | - | * |
| Calcium | - | * |
| Iron | - | 4% |
* Contains less than 2% of the daily value of this nutrient.
* *Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Source: Release 10 USDA #15211, 1992.