The smallest and most abundant species, Pinks have a light, rosy pink-colored flesh, tender texture and delicate flavor, making them an economical choice for a variety of menu applications.
Metallic blue on dorsal surfaces, silvery on sides. Small scales covering body. Large black, oval spot on upper sides and tail.
Average 3 lbs., range 2-6 lbs.
Fresh and frozen 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).
Skinless boneless fillets in 16.5 lb. blocks.
Fresh: dressed; dressed/headed; fillets, skin-on or skinless, pin-bone in or boneless.
Frozen: dressed/headed; fillets, skin-on or skinless, pin-bone in or boneless; skinless-boneless fillet and mince blocks; steaks.
Dressed headed fish graded: 2-4 lbs., and 4 lbs. and up.
Steaks and fillets typically graded: 4 and 6 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 | 66 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, 1.992.