Foodservice & fresh · Product Catalog

Seafood Product Catalog Template

Use this seafood product catalog template to present the full range: it opens with 10 products from Tidewater Seafood, a fictional brand, arranged in 4 sections (fish, shellfish, smoked and prepared), with Atlantic Salmon Fillet, Skin-On and Pacific Halibut Fillet among the featured pieces. Products sit in a clean grid with a photo, name, short description and price that works in print and on a phone. Add your own photos and products, then download a PDF or publish an online catalog with search and categories.

Use this template Product catalog maker

Free to use. No signup needed. Opens with these sample products so you can edit them.

Tidewater Seafood

Responsibly sourced seafood for restaurants and markets

2027 Product Catalog

Bestseller

Atlantic Salmon Fillet, Skin-On

TW-FS101

Farmed, Norway. Fresh. 10 lb case.

$12.50

Seasonal

Pacific Halibut Fillet

TW-FS205

Wild, Alaska, longline. Fresh.

$24.00

Cod Loins, IQF

TW-FS310

Wild, Iceland. Frozen. 10 lb case.

$9.80

Live Mussels

TW-SH010

Rope-grown, Prince Edward Island.

$32.00

Local Oysters

TW-SH100

Farmed, harvested twice weekly.

$95.00

Shrimp 16/20, Raw, Peeled and Deveined

TW-SH620

Frozen IQF. 2 lb bags.

$11.00

tidewaterseafood.com · hello@tidewaterseafood.com · +1 (555) 014-2290

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Live preview · Tidewater Seafood (fictional)

Sample data

What's in this seafood product catalog

10 products across 4 sections (fish, shellfish, smoked and prepared), with 2 flagged as bestseller and seasonal to guide a first order. Add your own photos and descriptions, or import products from a spreadsheet.

Sample products included in this template
SKU	Product	Category	Price
TW-FS101	Atlantic Salmon Fillet, Skin-On	Fish	$12.50
TW-FS205	Pacific Halibut Fillet	Fish	$24.00
TW-FS310	Cod Loins, IQF	Fish	$9.80
TW-SH010	Live Mussels	Shellfish	$32.00
TW-SH100	Local Oysters	Shellfish	$95.00
TW-SH620	Shrimp 16/20, Raw, Peeled and Deveined	Shellfish	$11.00
TW-SH710	Dry Sea Scallops, U10	Shellfish	$29.00
TW-LB125	Live Lobster, 1.25 lb	Shellfish	$16.50
TW-SM101	Cold-Smoked Salmon, Sliced	Smoked	$21.00
TW-PR024	Crab Cakes, 4 oz	Prepared	$64.00

Tips

How to make a great seafood product catalog

Sections and layout for a seafood catalog

A seafood catalog should help chefs plan menus: give each species its flavor, texture, best cooking methods and seasonality, with photos of the fish whole and portioned. Organize by category and include sustainability information and handling guidelines.

Photographing seafood products

Photograph fresh product on ice or dark slate in daylight so color is true. Keep shots tight and clean. On a weekly price list photos are optional; in a specialty catalog they sell.

What seafood buyers look for

Chefs and seafood counters buy on freshness, size grade, origin and catch method. Show size grades (16/20 shrimp, U10 scallops), fresh or frozen (and how: IQF or block), origin, wild or farmed, and only the sustainability certifications you actually hold. Daily or weekly pricing should be dated.

FAQ

Seafood product catalog questions

Should a seafood catalog show seasonality?

Yes. A seasonality chart helps chefs plan menus around availability and price, and it shows that you know your supply.

What does 16/20 mean for shrimp?

The number of shrimp per pound: 16 to 20. Lower numbers mean bigger shrimp, and U10 means fewer than 10 per pound.

Should I send my catalog as a PDF or a link?

Both. A PDF is best for email attachments, printing and trade shows; an online catalog link is better on phones and WhatsApp because it always shows your latest products and prices, and buyers can send an order from it. CatalogKite gives you both from the same document.

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Make your seafood product catalog now

Open this catalog with the sample products, add your photos, then download a PDF or publish an online catalog.

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