Foodservice

Looking for fresh Gulf Coast Seafood from wholesalers or straight from the dock/fisherman? You came to the right place – contact us for more information on the best suppliers.

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Supplier Registration Form

If you would like to register as a supplier on this site, fill out and submit the form below.

Company Name:  
Contact Name:  
Contact Phone:  
Email:    
Type of Operation:
Address 1:  
Address 2:
City:  
State:
Zip:  
   
What species do you supply?
BLACK DRUM:
RED DRUM:
BLUE CRAB:
BLUE CRAB, SOFT SHELL
SHRIMP, BROWN:
SHRIMP, PINK:
SHRIMP, ROCK:
SHRIMP, WHITE:
CLAMS:
CRAYFISH:
DOLPHINFISH:
FLOUNDER:
GROUPER:
KING MACKEREL:
MULLET:
OYSTERS:
SNAPPER:
SNAPPER, YELLOWTAIL:
SPANISH MACKEREL:
SPINY LOBSTER:
SPOTTED SEA TROUT:
STONE CRABS:
SWORDFISH:
YELLOWFIN TUNA:
   
Comments:
   

How to Buy / Food Safety

Selecting Fresh Seafood

  • Look for firm and shiny flesh when purchasing whole fish or fish fillets.
  • There should be no darkening around the edges of the fish or brown or yellowish discoloration, especially if these areas appear dry or mushy.
  • Fresh fish should have no fishy or ammonia smell.
  • Live oysters may have slightly gaping shells and should close tightly when tapped. If not, the shellfish may be dead and should be discarded.
  • Live crabs should show leg movement. Leg activity will lessen if refrigerated, but should still move.

Selecting Frozen Seafood

  • Fillets or steaks should be solidly frozen in the package.
  • There should be no evidence of drying out, such as white spots, dark spots, discoloration or fading of red or pink flesh.
  • There should be no signs of frost or ice particles inside the package. If ice crystals are present, the fish has either been stored for a long period or thawed and refrozen. There should be no liquid, frozen or thawed, evident in the package.

Storing Seafood

  • Never store live (in the shell) oysters in air-tight containers. Place them in a container with a lid that is slightly ajar and refrigerate for no more than five days. Oysters will naturally open during storage.
  • If you will not be using the fish within a day or so, it’s best to freeze it immediately. Wrap the fish tightly in plastic wrap, squeezing all the air out, and then wrap tightly in aluminum foil and freeze.

Marketing Support

Please click below to download and print our Gulf Coast Seafood Resource Guide Materials:

To request additional Resource Guide Materials or customized POS materials please contact Laura Werner at laura.werner@thefoodgroup.com.

FAQ

Do you have a question? Please contact us to ask.