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Stoller Fisheries processes products from the types of fish listed below.
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FRESHWATER DRUM
Colloquial Names: White Perch, Sheepshead, Gaspergou, Goo, Croaker, Thunderpumper, Crocus, Silver Bass, Gray Perch, Lake Drum, Jewel-head, Grunt, Bubbler, Grinder and River Drum.
Scientific Name: Aplodinotus Grunniens
Status: The Freshwater Drum is the only widespread species of this family in the fresh water of the United States. The Freshwater Drum has the distinction of having the greatest distribution in river, natural lakes and reservoirs, where it feeds along the bottom upon immature insects, crayfish and minnows.
Nutritional Values: The Freshwater Drum is low in sodium, cholesterol and calories, high in protein, vitamins and minerals. The Freshwater Drum is a good source of vitamins A, D and B-complex as well as the minerals iron, calcium, phosphorous, manganese and zinc.
Features and Benefits: Because of their diet and with proper care, Freshwater Drum is an excellent eating fish, as good as, if not better than Walleye. The meat is moderately firm, mild and sweet tasting. The meat turns snow white when cooked and may be used as a substitute for Snapper, Grouper, Tilapia, Pike or Halibut.
Product Forms: Freshwater Drum can be headed-gutted (scaled or skinned), fillets (skin-on or skinless), minced or deboned.
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FRESHWATER ASIAN CARP / BIGHEAD CARP
Colloquial Names: Bighead, Big Head Carp, Noble Fish, Speckled Armur, Lake Fish, Tongsan, Chinese Fish
Scientific Name: Hypophthalmichtys Nobilis
Size: Weight up to 60 pounds or more.
Status: Bighead Carp are a deep bodied fish with tiny scales and gray to black blotches on the body which gives them a speckled appearance. Bighead Carp have been reported from within or along the borders of at least 18 states in the United States. Harvest from commercial fishermen has been somewhat erratic, but future efforts could change this dramatically.
Nutritional Value: Bighead Carp is an excellent food for human consumption. Tasty and healthy they contain less than 2% fat, no carbohydrates, are high in calcium and protein, as well as Omega 3's.
Features and Benefites: The many bones have kept the Bighead Carp out of the United States fresh fish markets except those frequented by Asian shoppers. Worldwide, this Chinese delicacy is the most eaten fish, and it is considered the Cadillac of fish in Asian countries. Product flesh is firm, clean and slightly translucent with metallic sheen like that of whitefish and trout. The flesh when processed is bland and light in color making them very versatile. Product taste is similar to Pollock, not fishy. The flesh will readily absorb spices and marinades. The large head is desirable prepared in soup.
Product Forms: Ultimately, price stability and expansion of the market for Bighead Carp depend on the development of new processed products. We process Bighead Carp frozen, head on and gutted, frozen skin-on or skinless fillets (I.Q.F. or block), and mechanically deboned (minced). Product form of minced may be used in fish sticks, patties, fish cakes, fish paste, soups, surimi, fish jelly (kamaboko) or dehydrated fish powder.
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FRESHWATER CARP
Colloquial Names: German Carp, European Carp, Scaled Carp, Leather Carp, Mirror Carp, Bulge mouth Bass, King Carp and Israeli Carp.
Scientific Name: Cyprinus Carpio
Size: Varies - 9 inches to 3 feet long and weights of 2 to 30 pounds (1 to 14 kgs).
Status: Carp is a very hardy fish capable of surviving temperatures from near freezing to 96 degrees Fahrenheit (36 degrees Celsius). Adding to the carp's durability is its ability to absorb atmospheric oxygen, allowing it to live longer than most fish in a deoxygenated aquatic environment. Carp originated in Asia but has flourished almost everywhere it has been introduced. On a world wide scale, carp provide more protein for consumption than cattle. Status of carp in the United States and Canada is very different from that in other countries. Throughout Europe and Asia, the carp is an important and widely cultured food fish. The consumption of carp as table food has been confined to local areas where they are harvested commercially, or to large cities where ethnic groups have accepted carp as a good food fish.
Nutritional Value: Carp flesh is an excellent food for humans. It is high in protein (16%), low in fat (6%), and contains no carbohydrates. Carp is also a good source for Omega 3's.
Features and Benefits: Don't ask if the carp is good enough for you to eat .....instead, ask if you are good enough to eat the carp.
Carp has a heritage in native Europe and Asia as a menu item for royalty as a delicacy food. As the cost of protein based food escalates, utilization of over-abundant and inexpensive fish as substitutes will be found. Carp when processed can taste a good deal better than some game species. Carp can be baked, pickled, smoked, steamed, fried, prepared as gefilte fish, put into chowders and soups. Carp can also be ground and stuffed into sausages, appetizing fish spreads, patties or pies.
Product Forms: Carp can be processed as whole frozen, head on and gutted frozen fillets and mechanically deboned (minced).
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FRESHWATER SUCKER
Colloquial Names: Bay Fish, Brook Sucker, Common Sucker and Mullet.
Scientific Name: Catostomus Commersonii
Size: Weight ranges between 2 and 6 pounds. Length is usually between 12 and 20 inches.
Status: The White Sucker is a freshwater fish inhabiting North America from Labrador in the north to New Mexico and Georgia in the south. It is dark green, gray, copper, brown or black on it's back with a light colored underbelly. It is a bottom-feeder commonly eating plant matter and small invertebrates.
Nutritional Value: The White Sucker is low in cholesterol, calories and fat, and high in protein (18.9%)
Features and Benefits: A very common fish, it is considered a good to eat fish for human consumption. When processed it is usually sold under the name of Mullet.
Product Forms: Freshwater White Suckers are minced or deboned.
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FRESHWATER BUFFALO
Bigmouth Buffalo
Colloquial Names: Common Buffalo, Gourd Head Buffalo, Red Mouth Buffalo, Stubnose Buffalo, Mud Buffalo, Lake Buffalo, Slough Buffalo, Bernard Buffalo and Roundhead.
Scientific Name: Ictiobus Cyprinellus
Size: Weight is usually 8 pounds but can be up to 35 pounds. Length is commonly 25 inches.
Status: The Bigmouth Buffalo is the largest of the buffalo family, and is a large species of the Catostomidae or "Sucker family".
SmallMouth Buffalo
Colloquial Names: Blue Pancake, Brown Buffalo, Sucker Mouth Buffalo, Rooter, Razorback, Humped Back Buffalo, Liner and Roach Back.
Scientific Name: Ictiobus Bubalus
Size: Weight is between 3 to 15 pounds but can weigh as much as 25 pounds. Length ranges between 10 to 28 inches but can grow as long as 36 inches.
Status: The Smallmouth Buffalo are more laterally compressed and have more of a humpback than the bigmouth. The Smallmouth Buffalo is one of the largest species of the Catostomidae or "Sucker family". The Smallmouth are more of a river fish, navigating depths and currents that bigmouth tend to shy away from. These Buffalo are more abundantly caught by commercial fishermen.
Quillback BuffaloColloquial Names: Carpsucker, American Carp, Silver Carp, Eastern Carpsucker, Plains Carpsucker.
Scientific Name: Carpiodes Cyprinus
Size: Weight average is 3 pounds. Length ranges between 12 to 15 inches.
Status: The Quillback Buffalo are abundant in clearer streams and lakes.
Nutritional Value: The Buffalo fish which is very similar to carp are high in protein (17%), low in fat (7.5%), and contain no carbohydrates.
Features and Benefits: Freshwater Buffalo resemble carp, but have firm whiter meat and fewer bones which makes the flesh high quality and a great value for the money. Many consumers compare buffalo to catfish. The flesh can be cooked or baked but are usually deep fried.
Product Forms: Buffalo fish can be processed as whole frozen, head-on or head-off gutted frozen, fillets (skin-on or skinless) frozen and mechanically deboned (minced).
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LAKE HERRINGColloquial Names: Cisco, Tullibee, Freshwater Herring and Blueback
Scientific Name: Coregonus Artedii
Size: 11 - 15 inches (28 - 38 cm), and weights of 6 to 24 ounces (170 to 680 grams).
Status: Lake Herring, relative to the whitefish family, has a small slender body. Herring population thrives in the western Lake Superior of the Great Lakes and in the state of Minnesota where stocking has occurred. Herring is also in Northern Lake Huron and limited numbers have reappeared in Lake Michigan's lower Green Bay.
Nutritional Value: a 3 ounce portion of raw product has 96 calories, 2.3% fat and 17.7% protein. Also a good source of Omega 3's.
Features and Benefits: Like the whitefish, lake Herring has a delicate flesh of excellent flavor. The diet of herring consists of plankton which is the plant and animal life that floats freely in rivers and lakes. Herring also eat insects and minnows.
Product Forms: Lake Herring is marketed in the form of head-on, dressed whole fish and very often smoked. Salt Herring is also another product form. A minor quantity is minced and further processed.
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