Tag Archives: scallops

Seared Scallops with Teriyaki Salad

Seared Scallops with Teriyaki Salad

You just got home and you want a healthier answer to lunch or dinner than prepared foods or take out, but what to make? These Seared Scallops with Teriyaki Salad are a quick, fresh and flavorful dish using healthy and delicious ingredients to add to your repertoire. Continue Reading →

Comments { 0 }

Seafood Freshness

20120514-111541.jpg

WHILE TOP CHEFS INSIST ON USING FISH THE SAME DAY IT’S PURCHASED, that standard is sometimes unrealistic for mere mortals without a daily fishing boat service.

A good rule of thumb for the rest of us: Keep offerings from the ocean for no more than three days refrigerated.

They key to keeping seafood fresh is to buy it at the end of your shopping trip, so you can get it home quickly. Then put it in the coolest part of your fridge. If you’re really zealous, store it in a pan of crushed ice (put waxed paper between the fish and the ice). Some experts even advise giving the fish a rinse in salty water if you’ll be storing it for more than a day.

The more intact the fish, the fresher it will stay, so if you can find whole fish and are up for the deboning challenge, you’re better off buying that than precut. Larger fish, such as tuna and salmon, keep better than small fish, even if they are cut into steaks. Shrimp, scallops and crab deteriorate the fastest of all. The chefs are right on the money, don’t plan on keeping these for more than a day.

Comments Off on Seafood Freshness

7 Reasons To Ask For Alaska Seafood

20120419-112258.jpg

WILD – Alaska seafood is wild caught! There is no finfish farming allowed in Alaska. The seafood is harvested in the wild, in the pristine waters off Alaska’s rugged 34,000 mile coastline.

NATURAL – Alaska Seafood is seafood at its natural best. Alaska boasts five species of salmon, shrimp, scallops, crab, and whitefish varieties that include pollock, halibut, Pacific cod, black cod, sole, and rockfish. They mature at a natural pace, swimming freely in the icy cold waters and eating a natural diet of marine organisms.

SUSTAINABLE – Alaska’s seafood is eco-friendly. Alaska’s abundant seafood species are part of healthy, intact ecosystems, and the fisheries are managed for sustainability. Ever since statehood in 1959, Alaska’s fisheries have been managed with the long term health of the stocks as top priority. This is mandated by the Constitution of the State of Alaska. Alaska’s healthy marine environment and sustainable fisheries management are a model for the world.

FLAVOR – The superior flavor and texture of Alaska seafood is prized around the world. They get their flavor and flesh color from their natural diet of marine organisms: in the case of salmon this includes krill and tiny crustaceans. Salmon migrate thousands of miles over the course of their lifetime, and all that exercise in cold water gives the fish a firm texture. Each of the five species – pink, keta, sockeye, coho, and king – has its own characteristics of color and flavor.

VERSATILE – Alaska seafood is easy to prepare. You can grill, poach, bake, sauté, and even take portions right from the freezer for cooking, putting a meal on the table in minutes.

HEALTHY – Alaska seafood is healthy and nutritious. It is high in protein, and low in saturated fat, and a natural source of the “good fats” – heart-healthy omega-3s.

U.S. JOBS for a HEALTHY ECONOMY – Over half the seafood harvested by American fishing families is harvested in the waters off Alaska. Although many of the families fish from small vessels, and the seafood is usually processed in small communities, the Alaska seafood industry is a major economic engine: it is Alaska’s largest private sector employer, providing work for 54,000 people, and worth an estimated $5.8 billion to Alaska in direct and induced economic output.

Please visit www.alaskaseafood.org for more interesting and important nutritional information, recipes and to learn more about Alaska seafood.

20120419-111151.jpg

Comments Off on 7 Reasons To Ask For Alaska Seafood