ingredient information
Menhaden Organic
AAA
Menhaden, also known as mossbunker, bunker and pogy, are forage fish of the genera Brevoortia and Ethmidium, two genera of marine fish in the family Clupeidae. Gulf menhaden and Atlantic menhaden are characterized by a series of smaller spots behind the main, Humeral spot and larger scales than Yellowfin menhaden and Finescale menhaden. In addition, Yellowfin menhaden tail rays are a bright yellow in contrast to those of the Atlantic menhaden, which are grayish. Menhaden range in weight up to one pound or more. Recent taxonomic work using DNA comparisons have organized the North American menhadens into large-scaled (Gulf and Atlantic menhaden) and small-scaled (Finescale and Yellowfin menhaden) designations. [1] The Atlantic menhaden (Brevoortia tyrannus) is a small, oily fleshed fish that plays a major role in the marine ecosystem on the east coast of the United States. They go by many different names, some of the most popular being bunker, pogies, mossbacks, bugmouths, alewifes, and fat-backs. The maximum size for the Atlantic menhaden is usually about 15 inches in length. The average size of menhaden is smaller in the southern portion of their range, and largest at the northern portion. They are bright silver in color, and have a number of black spots extending horizontally from the gill plate to the tail, with the largest spot found directly behind the gill plate. They are quite flat and soft fleshed, with a deeply forked tail. The edges of the menhaden’s fins and tail often have a yellowish hue. At sea, schools of Atlantic menhaden may contain millions of members. (offspring) Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.