Item

Trident Ref Captain JAC Real Simple Redi-Shred Crab Meat GF 6/5 lb (143994)

Fully cooked, ready to eat, gluten free SHRED STYLE seafood product made from surimi and other ingredients to resemble Crab flavor and texture. Product is heavily scored to produce Shred filaments 1-1.5” in length. Mild sweet flavor with light crab flavor notes. No off odors or flavors.
Ingredient Statement: Alaska Pollock, Water, Cane Sugar, Tapioca Starch, Potato Starch, Egg Whites, Sea Salt, Mirin Wine (sake, sugar, salt, water, yeast extract), Canola Oil, Natural Crab Flavors (Swimming Crab and/or Snow Crab), Citric Acid, Paprika Oleoresin, Lycopene. Contains: Fish (Alaska Pollock), Egg, Crustacean Shellfish (Swimming Crab and/or Snow Crab).
Ready-to-eat
Locations
Location name Address
Seattle, WA 5303 Shilshole Ave Nw Seattle, WA 98107
Documents
Type Location File name Effective Expiration
Label Sample Seattle, WA 143994 1-14-2025 (1).pdf 1/21/2025 1/21/2026
Product Specification Sheet Seattle, WA 143994 REF CJ Real Simple Flakes 01-09-2025.pdf 1/15/2025 1/15/2028
Allergens Seattle, WA Allergens.pdf 1/18/2025 1/18/2027
Country of Origin Seattle, WA Country of Origin.pdf 1/22/2025 1/22/2028
FSVP Assessment Form Seattle, WA FSVP Assessment Form.pdf 1/16/2025 1/16/2026
Item Questionnaire Seattle, WA Item Questionnaire.pdf 1/17/2025 1/17/2028
Lot Code Seattle, WA Lot Code - VA.pdf 1/15/2025 1/15/2028
Nutrition Seattle, WA Nutrition.pdf 1/18/2025 1/18/2028
CoA Sample Seattle, WA SSC-Q-04-0012-Micro COC-RTE Thermal Surimi Seafood Products.pdf 1/17/2025 1/17/2027
Letter of Guarantee Seattle, WA SSC-Q-06-0022-Regulatory Compliance USA.pdf 1/15/2025 1/15/2027
California Prop. 65 Seattle, WA SSC-Q-06-0079-California Proposition 65 Compliance.pdf 1/15/2025 1/15/2027
Suitability Requirements Seattle, WA Suitability Requirements.pdf 1/18/2025 1/18/2028
HACCP Seattle, WA Surimi Seafood - CCP Worksheet - Signed 11-15-2024.pdf 1/15/2025 1/15/2028
HACCP Process Flow Diagram Seattle, WA Surimi Seafood - FLOW CHART 2-7-2024 - Motley 'confidential'.pdf 1/15/2025 1/15/2027