IFC is North America's largest distributor of scampi tails
The Icelandic and South African scampi have established industry standards for excellence and quality. These premium species are arguably the finest in the world and sold to the most demanding customers at both the foodservice and retail sectors. The sweet tasting meat and buttery texture place these deep sea lobsters in a league of their own.
The Brazilian and Chinese scampi have a taste profile more reminiscent of warm water lobster tails with a more subtle flavor profile and firmer texture.
These two species are more competitively priced and tend to be more abundant in the smaller size ranges, which allows for a wider acceptance in the traditional retail arena.
IFC was the first company to further process these species into the IQF butterfly cut style which has evolved as the most popular consumer format.
The Brazilian and Chinese scampi have a taste profile more reminiscent of warm water lobster tails with a more subtle flavor profile and firmer texture.
These two species are more competitively priced and tend to be more abundant in the smaller size ranges, which allows for a wider acceptance in the traditional retail arena.
IFC was the first company to further process these species into the IQF butterfly cut style which has evolved as the most popular consumer format.
Scampi Icelandic/South African
Scientific Name: Nephrops norvegicus, Metanephrops Adamanicus
Country of origin: Iceland, Mozambique
Production Styles: Whole Tails
Sizes Available: 7/9 up to 30/45
Current Packaging Styles: 5 lbs (2.25 kg) finger pack or IQF bag to your spec
Method of Catch: Wild Caught
Scampi Chinese/ Brazilian
Scientific Name: Metanephrops thomsoni, Metanephrops Rubellus
Country of origin: China, Brazil
Production Styles: Butterfly
Sizes Available: 16/20 up to 61/70
Current Packaging Styles: IQF 1 lb (454 g) bag, 340g bag
Production Styles: Whole Tails
Sizes Available: 6/8, 8/12, 12/15, 15/18, 18/24, 24/30
Current Packaging Styles: IQF 5 lbs (2.25 kg)
Method of Catch: Wild Caught
Tilapia: the fastest growing category of fish in North America
The consumption of Tilapia has more than doubled in the last 10 years now making it the 5th most consumed and fastest growing category of fish in North America. This trend shows no signs of slowing down and at IFC we have developed marketing and procurement strategies to capitalize on this continuing trend.
Tilapia is one of our leading product categories with supply partners from China, Malaysia and Ecuador.
Our product from China is positioned at an entry level price point for the price conscious customer.
Our Malaysian Tilapia is a premium Asian product and distinguishes itself with a fully traceable fish from egg to plate through the use of DNA markers.
Our premium Tilapia from Ecuador is also fully traceable and grown in "brackish" water, a mixture of fresh mountain stream and ocean water which produces an excellent tasting fish.
The choice is yours to make.
Scientific Name: Tilapia Mossambicus, Oreochromis Niloticus, Oreochromis niloticus, Oreochromis Aureus
Countries of origin: Ecuador /Malaysia / China
Production Styles: IQF/IVP Fillets/Fillets/Loins/Bellies
Sizes Available: 2.5 oz through 9 oz
Current Packaging Styles: Individual IVP sell units/ 5 fillets in an IVP sleeve/ IVP fillets in a bag/ Bulk Food Service Packs
Method of Catch: Farm raised
Countries of origin: Ecuador /Malaysia / China
Production Styles: IQF/IVP Fillets/Fillets/Loins/Bellies
Sizes Available: 2.5 oz through 9 oz
Current Packaging Styles: Individual IVP sell units/ 5 fillets in an IVP sleeve/ IVP fillets in a bag/ Bulk Food Service Packs
Method of Catch: Farm raised
Our firm represents Atlantic Capes Fisheries (ACF) in Canada and Europe
ACF is based in New Bedford, Massachusetts where the companies' vertically intergrated operations are supported with a fleet of 20 direct production vessels, allowing it to control the entire harvesting and production processes. ACF's harvesting capabilities are complimented by additional resource purchased from a growing number of independent boat owners. These relationships have allowed ACF it to attain the dominant position it now enjoys as one of the largest producers of North Atlantic Sea Scallops in the world.
The U.S Atlantic Sea Scallop fishery is one of the best examples of how managing a fishery for sustainability results in a healthy resource which inturn leads to increased landings and greater profitability. Through the careful and successful management of the resource, the U.S. Atlantic Sea Scallop resource now supports the largest volume of of landings in its' history and has become the largest and most valuable wild scallop fishery in the world.
Scientific Name: Placopecten Megallanicus - U.S.A., Platinopecten Yessoensis - China
Country of origin: USA/China
Product description: IQF sea scallops
Country of origin: USA/China
Current Packaging Styles: IQF bag/ IVP bag
Method of Catch: China- Farm raised ;
USA - Wild caught
Country of origin: USA/China
Product description: IQF sea scallops
Country of origin: USA/China
Current Packaging Styles: IQF bag/ IVP bag
Method of Catch: China- Farm raised ;
USA - Wild caught
Our Norwegian salmon is among the finest available in today’s market place
Norway is a pioneering nation in the development of modern aquaculture. There are fish farms located along the entire coast, and fish farming has become one of Norway’s largest industries. The Norwegians have become a world leading producer of farmed salmon with a growout in some of the most beautiful and pristine waters on earth.
In order to preserve this idyllic environment and sustain the resource, the government of Norway has put in place what has been described as the best managed Salmon resource program of all major producing countries.
We consider our Olivia brand Norwegian Salmon to be among the finest in the industry with full traceability from our farms to your plate.
In order to preserve this idyllic environment and sustain the resource, the government of Norway has put in place what has been described as the best managed Salmon resource program of all major producing countries.
We consider our Olivia brand Norwegian Salmon to be among the finest in the industry with full traceability from our farms to your plate.
Scientific Name: Salmo salar
Country of origin: Norway
Production Styles: Portions, fillets
Sizes Available: 6 oz. through 8 oz.
Current Packaging Styles: IVP Sleeve
Method of Catch: Farm raised
Country of origin: Norway
Production Styles: Portions, fillets
Sizes Available: 6 oz. through 8 oz.
Current Packaging Styles: IVP Sleeve
Method of Catch: Farm raised
Mahi-Mahi: a healthy and exotic alternative
Mahi-mahi can be found in tropical and subtropical waters world wide. It is a popular fish for culinary purposes because it has a firm texture and mild flavor. It is also low in calories and fat; a 4-oz. serving of mahi-mahi has 100 calories and only 1 gram of fat.
There is often some confusion over the spelling of this name which derives from the Hawaiian word, mahimahi, (meaning strong-strong) being adopted into the English language in a variety of forms. The two-words misspelling seems to have become more common.
The meat of mahi-mahi is firm and lean with large, moist flakes and has a sweet mild flavor. Portions can be prepared in virtually any cooking method, broiling, poaching, steaming, baking or frying.
There is often some confusion over the spelling of this name which derives from the Hawaiian word, mahimahi, (meaning strong-strong) being adopted into the English language in a variety of forms. The two-words misspelling seems to have become more common.
The meat of mahi-mahi is firm and lean with large, moist flakes and has a sweet mild flavor. Portions can be prepared in virtually any cooking method, broiling, poaching, steaming, baking or frying.
Scientific Name: Coryphaena Hippurus
Country of origin: Ecuador
Production Styles: Portion
Sizes Available: 4 oz - 6 oz
Current Packaging Styles: IVP, 2.2 lbs (1 kg) bag
Method of Catch: Wild Caught
Country of origin: Ecuador
Production Styles: Portion
Sizes Available: 4 oz - 6 oz
Current Packaging Styles: IVP, 2.2 lbs (1 kg) bag
Method of Catch: Wild Caught
Sole: a favorite of chefs and consumers around the world
In Alaska and the Bering Sea fisherman catch over a dozen different species of flatfish. Some of these species are considered sole, some are considered flounder and some are even considered both. Although many flatfish are marketed as sole almost all of the commercially fished species are really flounders. They all have one thing in common which is they belong to the order Pleuronectiformes which means they have both of their eyes on the same side of their head. Meat from a flatfish comes from both the bottom or white side of the fish and also the top or darker side of the fish.
The white meat from sole / flounder is extraordinarily mild, light, delicate and sweet which makes it a favorite of chefs and consumers around the world.
The white meat from sole / flounder is extraordinarily mild, light, delicate and sweet which makes it a favorite of chefs and consumers around the world.
Scientific Names: Hippoglossoides elassodon, Pleuronectes quadrituberculatus, Pleuronectes bilineatus
Countries of origin: USA/Canada/China
Production Styles: IVP Fillets
Sizes Available: 1½ oz through 8+ oz
Current Packaging Styles: IVP/IQF fillets in a bag , Bulk Food Service Packs
Method of Catch: Wild Caught
Countries of origin: USA/Canada/China
Production Styles: IVP Fillets
Sizes Available: 1½ oz through 8+ oz
Current Packaging Styles: IVP/IQF fillets in a bag , Bulk Food Service Packs
Method of Catch: Wild Caught
Haddock: a perennial favorite on both sides of the Atlantic
Haddock has historically been a very popular species in North America and Europe. This member of the cod family ranges in North American waters from the Strait of Belle Isle in Canada to Cape Cod in the United States. Haddock generally resemble cod, although smaller in size. It is harvested inshore, nearshore, and offshore by otter trawls, traps, longlines and gillnets.
The raw meat is white and cooks up even whiter with firm and resilient flesh. Haddock has a delicate flake, finer than cod, and a slightly sweet taste.
The raw meat is white and cooks up even whiter with firm and resilient flesh. Haddock has a delicate flake, finer than cod, and a slightly sweet taste.
Scientific Name: Melanogrammus aeglefinus
Country of origin: Atlantic Canada, U.S.A
Product description: IVP Loins
Sizes Available: 4oz. through 8 oz.
Current Packaging Styles: IVP in a 2lb(907g) bag, 28lb master
Method of Catch: Wild Caught
Country of origin: Atlantic Canada, U.S.A
Product description: IVP Loins
Sizes Available: 4oz. through 8 oz.
Current Packaging Styles: IVP in a 2lb(907g) bag, 28lb master
Method of Catch: Wild Caught
Our clam chowder is arguably the best product on the market
As a compliment to our current seafood offerings our kitchens have developed and packaged a ready to serve, frozen clam chowder that puts the "CLAM" back in the clam chowder. With no preservatives, 99.9% all-natural ingredients and clams in every spoonful this product is a winner any day of the week.
Scientific Name: Mercenaria mercenaria (Clams)
Country of origin: Canada
Production Styles: Frozen Soup
Sizes Available: 10.4 oz (295 g) Tub
Current Packaging Styles: 4 unit Sleeve
Method of Catch: Your leading retail outlets
Country of origin: Canada
Production Styles: Frozen Soup
Sizes Available: 10.4 oz (295 g) Tub
Current Packaging Styles: 4 unit Sleeve
Method of Catch: Your leading retail outlets
Bacon wrapped scallops: the classic appetizer
A perrenial favorite in the appetizer category, IFC bacon wrapped scallops are made from US grade A sea scallops wrapped with a precooked, hickory smoked bacon.
Bacon Wrapped
Product Styles: Roe less Abductor Muscle with precooked bacon from a USDA approved facility
Sizes Available: 20/30 count
Current Packaging: 30 pieces/box 23 oz (652 g)
Hot smoked salmon: moist and deliciously seasoned
Hot-smoking is a process very similar to cold-smoking. The salmon is marinated in a brine solution (sugar, salt, pepper, and spices) and then smoked at a high temperature, typically anywhere from 120 to 180 degrees Fahrenheit, for up to 12 hours.
The result is firmer and flakier than a cold-smoked fish, yet moister than grilled or "barbecued" fish.
This process successfully cooks the salmon providing a longer shelf and refrigerator life than traditional cold smoked salmon.
Just thaw and serve.
Cut hot-smoked fish into chunks or thick slices, or just flake it apart along the natural seams. This product is ready to use in salads and other cold dishes, or slightly warmed.
The result is firmer and flakier than a cold-smoked fish, yet moister than grilled or "barbecued" fish.
This process successfully cooks the salmon providing a longer shelf and refrigerator life than traditional cold smoked salmon.
Just thaw and serve.
Cut hot-smoked fish into chunks or thick slices, or just flake it apart along the natural seams. This product is ready to use in salads and other cold dishes, or slightly warmed.
Scientific Name: Salmo salar
Country of origin: Norway
Production Styles: Portions, fillets
Sizes Available: 500 gm
Current Packaging Styles:IVP on Board
Method of Catch: Farm raised
Ingredient List: Atlantic Salmon, Spices (Black pepper, Mustard seeds, Caraway, Cayenne, Paprika), Dehydrated Onions, Sugar, Salt, Canola oil, Garlic powder, Natural wood smoke. (May contain sulphites or sesame)
Country of origin: Norway
Production Styles: Portions, fillets
Sizes Available: 500 gm
Current Packaging Styles:IVP on Board
Method of Catch: Farm raised
Ingredient List: Atlantic Salmon, Spices (Black pepper, Mustard seeds, Caraway, Cayenne, Paprika), Dehydrated Onions, Sugar, Salt, Canola oil, Garlic powder, Natural wood smoke. (May contain sulphites or sesame)