SeaFood Business

JUL 2014

SeaFood Business is the global trusted authority for seafood buyers and sellers. We are the seafood industry's leading trade magazine with more than 30 years of experience. Our coverage is based on the "business" of buying and selling seafood.

Issue link:

Contents of this Issue


Page 5 of 25

4 PRODUCT GUIDE 2014 COMPANY Chicken of the Sea Frozen Foods LOCATIONS El Segundo, Calif. Lake Success, N.Y. SALES CONTACT Brenden Beck PHONE / FAX (310) 469-7030 (310) 469-7037 (fax) WEBSITE / EMAIL Good. All from Chicken of the Sea. Better. Best. Chicken of the Sea Frozen Foods: Good, Better or Best! Group, we are one of the largest vertically integrated seafood producers in the world, providing traceabil- ity, control and efficiency – right from the source to you. It's the most direct route to a consistent, dependable supply chain of high quality, competitively priced seafood every time. At Chicken of the Sea Frozen Foods….it's all Good, Better or Best! Everyone else is just OK. We are proud to intro- duce our new Good, Bet- ter, Best line of shrimp products. "Good" is our Asian Gold ® shrimp, which meets or exceeds all indus- try standard specifications. "Better" is our Chicken of the Sea ® shrimp, packed only in select, certified locations also meeting or exceeding all industry standard specifications. Our "B est", Xcellent ® shrimp are packed to our most stringent specifica- tions making it the finest shrimp we have to offer. When you buy from Chicken of the Sea ® Fro- zen Foods, you are buying directly from the source. As part of the Thai Union Q uality, value and trust are synonymous with the wide array of seafood products offered by Chicken of the Sea Frozen Foods. Our varied product line includes shrimp, pasteurized crab meat, shellfish, finfish and value-added products. Our focus on the principles of premium quality, responsible sourcing, aggressive pricing and excellent service are a few of the reasons why we are the largest single shrimp importer in the U.S.

Articles in this issue

Links on this page

Archives of this issue

view archives of SeaFood Business - JUL 2014