Scientifically known as Micropogonias undulatus, the croaker is also known by the names: corcus, hardhead, king billy, and la corbina, depending on where it's caught. Obviously, the name croaker is derived from the predominate croaking sound that it produces by vibrating its inflated swim bladder, much like that of a person rubbing an air-filled rubber balloon. It is a small fish between 8 and 35 ounces. The species extends down most of South American Coast. Brazil, Uruguay and Argentina catch the major imported quantities.

Like the flounder, the Dover sole is a pancake-flat fish with both eyes on one side of its head, making it well adapted to living on the ocean bottom. Dover sole produces a protective slime that may spread to other fish when it’s caught in a net. It can grow to a maximum of 2.5 feet, or 76 cm. This fish is considered by it’s fans as the most elegant of all the world’s flat fish species. Main Commercial Sources True Dover soles are found in the eastern North Atlantic (North Sea). A similar-looking, but totally different Dover Sole is found from the Bering Sea to Baja California in Mexico, but the inherent quality of this fish is no match for the North Sea animal! Capture Methods Dover sole come from marine fisheries, not fish farms. They are primarily caught with trawls. Additional types of fishing gear include handlines and traps.

The Green shell mussel is unique to the cool, clean waters of New Zealand's sheltered coastline. These highly productive waters provide the ideal environment for growing healthy, succulent mussels. Green shell mussels are a renewable resource and are grown and harvested year-round. A sophisticated suspension-culture system ensures the mussels are mature and of the best quality. The flesh of Green shell mussels varies according to sex; the female is apricot, the male is cream. Both colours have the same delicate flavour. The distinctive green shell also allows for creative food presentations. Green shell mussels are in global demand owing to their renowned flavour. In addition, customers can rely on the combination of the crystal clear waters of New Zealand plus stringent quality assurance and hazard control procedures, which guarantee the highest quality and safety standards. Green shell mussels are appreciated by chefs and consumers worldwide owing to the high meat-to-shell ratio, which is noticeably higher than in other species; the productivity of New Zealand's waters also boosts this. Sanford has an inspection team that test the mussels prior to harvest to ensure only the best quality mussels are harvested and processed. Quality Control systems are in place throughout the processing plants to ensure only the finest mussels are shipped to customers.

Also known as goosefish, anglerfish, lotte, and allmouth, monkfish differ from most finfish in that they have an enormous head which narrows into a fleshy tail, and their scaleless skin is smooth and slippery. Monkfish belong to the anglerfish family. Members of this family "fish" for their food by using an irregular- shaped flap of skin at the top of their head to lure small fish within seizing distance. Monkfish is landed as an incidental catch of the bottom trawl fishery. Fishermen cut off the huge head and belly section at sea and bring in only the meaty tails, which are skinned and cut into two cylindrical-shaped fillets. Monkfish can reach 4 feet long and 50 pounds, but the average commercial catch measures about 2 feet and weights between 7 and 15 pounds. The only edible portions of the monkfish are its muscular tail and its liver. The tail meat of the monkfish is delicious: dense, sweet, and very similar to lobster tail meat in both flavor and texture. Like many fish, monkfish is an excellent low-fat, low-cholesterol source of protein and B vitamins. Monkfish liver is quite popular in Japanese cuisine, usually served as sashimi (Ankimo).

Southern Hemisphere Scampi, caught between 200 and 600 meters in the deep pure cold waters of New Zealand are very similar to small species of the clawed lobster family (Nephropsidae) caught around Europe and the Mediterranean. They are well known as Norway Lobster, Scampi or Langoustine. New Zealand Scampi are pinkish white, banded with reddish orange. They are slender and have sharply spined ridges on the head and thorax and each side of the tail. The flesh is white and more delicately flavored than that of rock lobster. New Zealand Scampi (Metanephrops challengeri) is a true cold water species, with its habitat extending to the deep Sub Antarctic South. The fishery is divided into 9 separate management areas and is strictly monitored by the New Zealand Government. Preparation Scampi can be served with many kinds of dishes, and can be used in a wide variety of menus. Scampi is also ideal for party menus and hors d'oevres as only a short cooking time ensures the sweet and rich taste is retained.

Octopus, a cephalopod mollusk having no shell, eight muscular arms or tentacles, a pouch-shaped body, and two large, highly developed eyes. Their prey (crabs, lobsters, and other shellfish) is seized by the sucker-bearing arms and pulled into the web of tissue at the base of the arms, paralyzed and partially digested by a poisonous salivary secretion, and chewed by the horny, beaklike jaws and the radula, or tooth ribbon. Octopi move by pulling themselves along with their arms or by forcibly expelling water through their funnel (or siphon) in the manner of their near relative, the squid. Sometimes they construct barricades of large stones; most hide in rocky crevices at the approach of danger or cloud the water by ejecting dark “ink” from the ink sac. They also change color (from pinkish to brown) according to mood and environment, sometimes exhibiting rapid waves of color changes that sweep over the body. The 3-ft (91-cm) American devilfish is found off Florida and in the West Indies; a smaller species that reaches only 2 in. (5 cm) is found N of Cape Cod. The common octopus of the Mediterranean and the Atlantic occasionally reaches 10 ft (3 m) in length; the giant octopus of the Pacific may have a diameter of over 30 ft (9 m). Octopuses reproduce sexually. One of the arms of the male is modified into a sexual organ that deposits spermatophores in the mantle cavity of the female. The eggs are encased in capsules and attached to a rock, where the female guards them. The young hatch directly, without a larval stage. Octopus is eaten in many parts of the world. Octopi are classified in the phylum Mollusca, class Cephalopoda, order Octopoda, family Octopodidae, genus Octopus

Orange Roughy is a deep-water species harvested at depths of up to 1,000 meters in the clean cold sub-antarctic waters of New Zealand and Australia in the South Pacific Ocean. Orange Roughy is one of New Zealand's larger fisheries and is harvested year-round on a sustainable yield basis. This premium product is either rapidly iced or frozen-at-sea to retain its delicate fresh-caught flavor. The white Orange Roughy fillet is individually layer-packed and then quick frozen in 10kg plastic interleaved shatter packs that allow each fillet to be used without unpacking the whole carton. Orange Roughy has gained wide consumer acceptance, notably in the United States market, as a white fish fillet of exceptional and consistent flavor. The white skinless and de-boned fillets are of medium-firm texture and mild flavor. Orange Roughy is suitable for most cooking methods. The fillets remain moist on cooking, hold shape and flake nicely on preparation.

Swai is a tasty fish, with a delicate texture and nice white flesh. The fast-flowing water of the Mekong River gives the fish a clean, fresh flavor. Swai is a versatile fish whose flesh is mild enough to take on other flavors but flavorful enough to hold its own in simple preparations. It remains moist during cooking.

Whiting is packed headless and dressed IQF. Fillets may be skinless or skin on, pinbone in or pinless. Many whiting fillets are deep skinned, since some species have a layer of fatty tissue which is better removed. Eating Qualities: Whiting's texture varies according to it's origin, it ranges from soft to moderately firm with a light sweet flavor.

We offer whiting in H&G or Fillet form. Our H&G fish is typically vessel-frozen in blocks, but can also be land-frozen in retail boxes or IQF configurations. Fillets are generally block-frozen pin-bone-in shatterpacks from Argentina, but can also be IQF boneless from various origins. Fillets may be Skin-on or Skinless. Whiting’s texture varies according to its origin and ranges from soft to moderately firm with a light, sweet flavor.