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Pangea Shellfish Signature Products

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Pangea Shellfish Company CRAFTING SUCCESSFUL SHELLFISH PROGRAMS SINCE 2001
Transcript
Page 1: Pangea Shellfish Signature Products

Pangea Shellfish CompanyCRAFTING SUCCESSFUL SHELLFISH PROGRAMS SINCE 2001

Page 2: Pangea Shellfish Signature Products

About Our CompanyOur mission is to source and distribute the best oysters and shellf ish in the world

while respecting our oceans, customers, vendors, and employees.

QUICK FACTS ABOUT PANGEA

2001

Year that Pangea firstopened its doors

1 OF 5

Massachusetts businesses permitted to have a wet storage system

OVER 12 MILLION

Number of oysters Pangea distributes in a year

BOSTON

We’re located near the Boston Logan Airport and major freight

transfers like Araho and Peninsula

Page 3: Pangea Shellfish Signature Products

Why choose us?

We know shellfish.

• One-stop shop for high quality shellfish products

• Over 70 oyster varieties throughout the year

• We grow our own oysters

• Later cut-off times

• Outstanding customer service

Page 4: Pangea Shellfish Signature Products

Our Signature Products

Page 5: Pangea Shellfish Signature Products

Click on each product for more details.

Standish Shore Oysters

Exclusive Oysters

Perfectly Purged Steamers

Hollander & De KoningMussels

Willapoint Shucked Oysters

Manila Clams

Page 6: Pangea Shellfish Signature Products

STANDISH SHORE OYSTERS® CRASSOSTREA VIRGINICA

ABOUT PRODUCT DETAILS

Beautiful Duxbury oysters grown on our farm

by Ben himself.

Our Standish Shore Oysters are grown on our farm in Duxbury Bay, MA. They’re the perfect Atlantic oyster because of their well-balanced flavor, hearty shells, and sweet-buttery meats. Our oysters are bottom-planted, a growout method that produces robust and strong oysters. We cull each oyster by hand for quality and shape, and only the finest Duxbury oysters make it into our bags. You can learn more about our growing process and our farm on our website at www.standishshoreoysters.com.

Farmed Product

Harvest LocationDuxbury, Massachusetts, USA

SizingStandish Shore Select: 3.5”Standish Shore Petite: 2.75”

Culture MethodBottom-cultured

Flavor ProfileSweet and buttery with a pleasant ocean flavor.

Flavor Influenced BySalinity: 2.9% (3.5% is full oceanic salinity)Tides: 10 ft. tidal range of nutrient-rich watersBottom Makeup: Sand and silted tidal flats

Average Shelf Life2+ weeks stored at 38-43° F

BEST SERVED

SEASONALITY

Raw on a half shell

Available year-round; limited availability in the summer

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Page 7: Pangea Shellfish Signature Products

PRODUCT DETAILS

SEASONALITY

MAYFLOWER POINT®

PRODUCT DETAILS

SEASONALITY

THATCH ISLAND®

PRODUCT DETAILS

SEASONALITY

SUMMERSIDE®

PRODUCT DETAILS

SEASONALITY

BRISTOL BAY®

EXCLUSIVE OYSTERS CRASSOSTREA VIRGINICA

Farmed ProductHarvest Location: East Dennis, MASize: 3.25”Culture Method: Tray-culturedFlavor Profile: Medium brine with a clean finish.

Available July through February

Farmed ProductHarvest Location: Barnstable, MASize: 3.5”Culture Method: Rack-and-bag cultureFlavor Profile: Moderate salt content with a clean, prolonged ocean finish.

Available year-round; limited in spring and summer

Farmed ProductHarvest Location: PEI, CanadaSize: 3.5”Culture Method: Bottom-culturedFlavor Profile: Briny and buttery with a sweet finish.

Available May through February

Farmed ProductHarvest Location: Portsmouth, RISize: 3.5”Culture Method: Tray-culturedFlavor Profile: Medium brine with a clean finish.

Available September to March; limited in spring and summer

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Page 8: Pangea Shellfish Signature Products

PERFECTLY PURGED STEAMERS® MYA ARENARIA

ABOUT PRODUCT DETAILS

BEST SERVED

You can expect a 99.9% yieldon our Perfectly Purged

steamers!SEASONALITY

We buy high quality steamers from Maine and occasionally Cape Cod, and we purge them in our wet storage system for at least 48 hours. We triple-wash them, pick out any large or broken, and hand pack them in styros with gel packs and bubble wrap. This process ensures restaurant-ready steamers without the usual hassle of preparing steamers.

Wild Product

Harvest LocationMaine & Cape Cod

Sizing16-22 clams/lb.Sold in 25 lb. units

Harvest MethodHand digging with rakes and forks

Average Shelf Life5 to 10 days stored at 38-43° F

Steamed with butter

Available year-round, but highly weather-dependent

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Page 9: Pangea Shellfish Signature Products

HOLLANDER & DE KONING MUSSELS MYTILUS EDULIS

ABOUT PRODUCT DETAILS

Every mussel is washed,graded for size, de-bearded,

and purged of any sand.Once you try them, you’ll

never forget them.

Hollander & de Koning mussels are the only Dutch-style mussel in North America. They are special because they are grown on the ocean bottom unlike other mussels, which are rope or pole-grown. This technique produces superior meats that are robust, hearty, and flavorful. The de Koning family has been growing mussels for six generations since 1776. With their expertise and the pristine waters of Bar Harbor, Maine, Hollander & de Koning mussels truly are the best premium blue mussels on the market today.

Farmed Product

Harvest LocationMount Desert Island, Maine

Sizing15 mussels/lb.Sold in 10 lb. units

Culture MethodBottom-cultured

Harvest MethodHarvesting vessel brings the mussels up from the bottom where they are graded, de-bearded, purged, and bagged all on-board

Average Shelf Life7 to 10 days buried in ice stored at 38-43° F

BEST SERVED

SEASONALITY

Steamed in a white wine sauce

Available year-round; limited during summer spawning months

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Page 10: Pangea Shellfish Signature Products

WILLAPOINT SHUCKED OYSTERS CRASSOSTREA GIGAS

ABOUT PRODUCT DETAILS

Never worry you’ll get moreliquid than juicy oyster

meats in every half gallon tub.

Of all the shucked oysters we’ve tried, these Willapoint oysters are the best. They are plump, sweet, and hold up well for numerous cooking uses. The advantage of having a West Coast shucked oyster is the guarantee that the liquor will not weigh more than 10% of the unit weight. You can always expect at least 3.5 lb. of oyster meat from every half gallon. These oysters are also great because they are triploid oysters, which means you can expect their meat quality to stay plump and consistent all year.

Farmed Product

Harvest LocationWillapa Bay, Washington

SizingApprox. 16 pcs/lb.Sold in 4 lb., ½ gallon units

Culture MethodBottom-cultured and suspended-culture

Harvest MethodJet-driven boats harvest the oysters then unload onto a conveyer system straight to the processing facility. Oysters are hand shucked then packaged.

Average Shelf Life21 days from shuck date buried in ice stored at 38-43° F

BEST SERVED

SEASONALITY

Deep fried, baked, broiled, stuffed, or stewed

Available year-round

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Page 11: Pangea Shellfish Signature Products

MANILA CLAMS VENERUPIS PHILIPPINARUM

ABOUT PRODUCT DETAILS

Beautiful shells and sweet,tender meats. A great addition

to brighten any dish!

These native Asian clams were accidentally introduced to the US when cargo ships pumped out their ballasts. Since then, they have become a Pacific Northwest staple and an interesting ingredient chefs like to feature in their seafood specials. Our manila clams are flown from Washington and then wet-stored in our HACCP-certified seawater system to rejuvenate them and increase their shelf life. They are available in two sizes, small and medium.

Farmed Product

Harvest LocationWashington and British Columbia

SizingSmall: 30-35 pcs/lb.Medium: 20-25 pcs/lb.Available in 10 lb. units

Culture MethodBottom-cultured

Harvest MethodHand digging with forks and rakes

Average Shelf Life5 to 7 days buried in ice stored at 38-43° F

BEST SERVED

SEASONALITY

Steamed, sautéed, or on the half shell

Available year-round; best in winter, and limited in July and August

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