During these winter months Alaskan school children are watching eagerly as the salmon eggs in specially designed tanks prepare to hatch. The little fry slowly develop in the cold water aquariums in 100 schools, they rest in redds or nests then in mid to late winter they hatch into alevins. The Alevin doesn’t swim all that well and it still has a yolk sac so hides in the rocks at the bottom.
The program is designed to mimic their natural environment so that in the spring they can be released.
During the winter children often go on field trips ice fishing and have the chance to dissect a salmon and learn about its anatomy. Salmon is an integral part of life in Alaska and a big part of the economy.
It is valuable to teach young children about salmon’s value and how to make sure it remains a sustainable resource for years to come.
During the darker months of winter there is often not enough sunlight to make vitamin D. This vital nutrient has been in the spotlight in recent months for its protection against heart disease, diabetes and overall good health. It was also been shown that low levels make it harder to lose weight and 9% of our children have low levels.
Wild Alaskan Salmon is one of the best dietary sources containing 360 IU (International units per 3.5oz).
Here are some other great sources:
cod liver oil - 360 IU per 3.5 oz
Salmon - 360 IU per 3.5oz
Mackerel - 345 IU per 3.5 oz
Tuna (canned) 250 IU per 1.75 oz
One cup of Milk - 98 IU
So yet another great reason to enjoy our fresh wild caught and delicious salmon.
The Monteray Bay Aquarium in California have downloadable guides recommending which seafood to buy or to avoid depending on sustainability. The idea is to help consumers and businesses alike to become advocates for ocean friendly seafood.
They are available online as a download, as a printable pocket guide and for the iPhone and iPod. You can select the area of the country that you like to get region specific guidance or a national version. The best choices are ones that are in abundant supply and the fishing is well managed and good for the environment, the good is OK, but the avoid is best to pass up on. Due to the fact that the seafood is farmed and caught in a way that is harmful to the environment.
In the national guide the choices are:
National Best Choices:
Arctic Char (farmed)
Barramundi (US farmed)
Catfish (US farmed)
Clams (farmed)
Cobia (US farmed)
Cod: Pacific (Alaska longline)+
Crab: Dungeness, Stone
Halibut: Pacific+
Lobster: Spiny (US)
Mussels (farmed)
Oysters (farmed)
Pollock (Alaska wild)+
Salmon (Alaska wild)+
Scallops: Bay (farmed)
Striped Bass (farmed or wild*)
Tilapia (US farmed)
Trout: Rainbow (farmed)
Tuna: Albacore (troll/pole, US+
or British Columbia)
Tuna: Skipjack (troll/pole)
So Alaskan seafood is a good choice, it tastes great and is well managed and not harmful to the environment.
Scallops swim with jet-propelled speed by clapping its shell open and shut.
A scallop has thirty-five eyes, all of which are blue.
One way to tell the age of a fish is by looking at its scales. They have growth rings just like trees. These are called circuli. Clusters of them are called annuli. Each annuli show one year.
Salmon can live in fresh water and salt water
Fish have gel-slime on their bodies that protects them from parasites.
Fish swimming at depths of 15,000 feet (almost 3 miles down!) can withstand a pressure of 7,000 pounds per square inch. They are able to live in these crushing depths by pumping gas into their swim bladder.
Fish have been on the earth for more than 450 million years.
Fish were well established long before dinosaurs roamed the earth.
There are more species of fish than all the species of amphibians, reptiles, birds and mammals combined.
Fish have a specialized sense organ called the lateral line which works much like radar and helps them navigate in dark or murky water.
The largest fish is the great whale shark which can reach fifty feet in length.
The most poisonous fish in the world is the Stone fish
Fish do not have eyelids and therefore cannot blink. This is because the purpose of blinking is to hydrate the eyes; tear ducts produce moisture, and blinking spreads that moisture over the surface of the eye. Since fish live in water they have no need for this.
All the sturgeon (the fish from which we get caviar) caught in British waters are property of the Queen
Clams start out as males. At some point, they decide to become female and switch. Oysters are also capable of changing sexes, sometimes doing so multiple times during its lifetime.
Fish and shellfish are amazing hence the reason at Alaskan Harvest Seafood we strive to get sustainable products to protect these precious organisms.
The American Institute for Cancer Research (AICR) states that fish is a great source of protein, B vitamins, and omega 3 fatty acids (well known for its anti-inflammatory properties). From a cancer standpoint it is advisable to limit fish that are high in PCB’s and Methylmercury. The Food and Drug Administration in fact made recommendations on tuna consumption for pregnant women and young children
The AICR recommends:
For Environmentaly sound and low contaminant choices, high in omega 3:
- Wild salmon (fresh, frozen or canned), Alaskan is a great choice, as low in contaminants and good environmental practices
- Arctic char
- Sablefish (black cod)
- Sardines
- Atlantic mackerel
- Farmed rainbow trout
- Farmed striped bass
- Barramundi
- Mussels
Low contaminants, eco-friendly and low saturated fat:
- Pacific halibut
- Alaskan pollock
- Catfish
- Tilapia or shrimp from U.S. farms
- Wild shrimp
- Clams
- Oysters
- Bay scallops
Special recommendations for women of childbearing age and children up to age 12:
- Avoid swordfish, shark, tile fish and king mackerel
- Consume up to 12 ounces per week (less for those under 6 years old) of a variety of other seafood.
- Before cooking, remove the skin and fat where PCBs concentrate.
This is a wonderfully quick and very nutritious meal. With the lovely protein and omega 3 rich salmon, the beta carotene in the carrots and folate and vitamin C in the broccoli.
Dill is a perennial herb originally from Eastern Europe. To the Ancient Greeks the presence of dill was regarded as a sign of prosperity.In the 8th century it was used to relieve hiccups and thus served at banquets. Dill has also been known to be used as a love portion in the middle ages, so maybe this valentines you might want it on the menu! It was also used to keep witches away!
The word dill stems from the old English “dile” meaning to lull or soothe. It has traditionally been used with fish and in soups. It is also best to use fresh or frozen as it loses its flavor quickly.
So here’s a lovely soothing recipe, sit back, relax and enjoy a great meal with family.
Ingredients:
Salmon steaks, as many as needed (Sockeye in this case)
olive oil
salt and pepper
fresh dill
Dijon mustard
Method:
Marinate the Alaskan Sockeye salmon in olive oil, salt and pepper and fresh dill for 30 min
Lightly fry on both sides for 3 min, then add mustard to one side, cover with a lid and cook for 3 more minutes
It goes wonderfully with with mashed red potatoes and steamed vegetables.
The fish from Alaskan Harvest Seafood is line caught and not farm raised, you can buy the best of the native pacific salmon namely King Salmon (also known as Chinook), Silver Salmon (also called Coho) and Sockeye Salmon.
It is very important to choose wild salmon over farmed raised for a number of reasons, here are just a few:
Farm raised salmon are more prone to having infections and lice due to the cramped conditions they are raised in. These diseases can often spread into the wild population. So by supporting wild salmon fishing this will help protect these precious fish.
Wild salmon are antibiotic and growth hormone free and all natural they generally have been shown to contain less PCBs(poly chlorinated biphenyls). In fact a study published in May 2005 reported that the levels of chlorinated pesticides, dioxins, PCBs and other contaminants are up to 10 times greater in farm-raised salmon than in wild Pacific salmon. This is largely due to the poor quality fish meal farm raised fish eat.
Wild Salmon has higher levels of the beneficial omega three fatty acids therefore having a higher health value.
In blind testing amongst food critics and chefs wild salmon has been shown to taste better
Wild salmon has a natural color ranging from pink to orange due to eating krill and scrimp. Whereas farmed salmon often has a grey flesh that needs to have artificial dye added to it. In fact when you buy it you will often read the words “color added” on the label.
The waters the wild Alaskan salmon run in are very clean and low in mercury, therefore wild salmon has been shown to have a lower mercury content. This is an important consideration for pregnant women and children.
One of my favorite ways to prepare salmon is to rub a zesty combination of spices into the fillet, let it sit to come to room temperature (and give the seasonings time to penetrate), pan fry the fish to create a crust, and then bake it until it’s cooked through - but only just.
This technique allows for a tremendous amount of leeway and creativity: I’ve done tenderloin seasonings - horseradish, mustard, thyme, and black pepper; I’ve used chili spice rubs with cumin and ground chipotles; crushed nuts or grated cheese can make a nice addition, as well.
This recipe uses a variety of Asian flavors to balance the richness of wild Alaskan salmon; it has just enough tang, and can be kicked up a few notches, for those who really like heat.
1. Preheat your oven to 375 degrees. Rinse the salmon fillet under cold running water, and dust it with salt.
2. Pour about a tablespoon and a half of Thai chili sauce over the surface of the fillet, and rub it in. This will create a sticky surface for your other seasonings to adhere to.
3. Sprinkle the fish with a healthy dose of 5 spice, along with a shake or two of cumin and a generous amount of freshly cracked black pepper. Drizzle with soy sauce, and set aside.
4. Heat a small amount of olive oil in an oven-proof skillet. Place the salmon skin-side-up into the skillet, searing the surface. When you can see the color of the fish changing on the cross-section of the fillet, flip the fish over. Shake soy sauce and a liberal squeeze of lime juice over the top and let cook for a couple of minutes.
5. Transfer the pan to the oven and bake until the fish is just cooked through. Baste periodically with lime juice to keep it moist.
Serve immediately with hot steamed rice and something fresh and green.
You might not know it from the weather, but spring is on its way, and along with the frenzied cleaning of apartments and homes, shaking out of rugs, and stowing of wool sweaters, soon we’ll be lightening up our meals, as well, and trading in the earthy, warm dishes that comfort us in the winter months for cool, fresh tastes from new gardens. This preparation, from Real Simple magazine, is full of clean and bright spring flavors, and is excellent both warm from the oven, or at room temperature as a satisfying lunch. This serves four.
1. Preheat the oven to 400 degrees. In a large roasting pan (I use a cast-iron skillet), toss the fennel, lemons, and garlic in a tablespoon of oil. Season liberally with salt and pepper, and then roast in the oven until the fennel begins to soften, around 8 - 10 minutes.
2. Rinse the fillets under cold running water, and pat dry with a paper towel. Dust them with salt and pepper and then nestle them into the fennel. Return the pan to the oven and roast the salmon until it is opaque all the way through but not dry, between 12-15 minutes.
3. Squeeze the garlic out of the skins into a small bowl and mash them to a paste. Squeeze out the lemon pulp, removing any seeds, and add the pulp and juice to the bowl with the garlic. Stir in the honey, rosemary, remaining oil, and a pinch of salt. Taste and adjust the seasonings accordingly.
4. Arrange the greens on serving plates, and place the salmon and fennel on the greens. Drizzle with the dressing and serve.
Recommended pairings: soft sourdough rolls or ciabatta, pomegranate spritzers, Sauvignon Blanc, black sesame crackers, sharp dry cheese.
Ivory King salmon is a delicacy of the Pacific Northwest – milder than the reddish varieties and rich in Omega-3s, it has the appearance of halibut and the flavor of wild Chinook (king) salmon.Once tossed aside as defective, this delicious fish has recently taken its rightful place at the head of the table, and is one of the most sought-after of fine seafoods.While no one knows for sure why the flesh is paler than common varieties, some speculate that the Ivory Kings produce an extra enzyme that allows their systems to metabolize carotenoids, the nutrients responsible for the ruddy color in most salmon.
Ivory king fillets
Chanterelles
This recipe was originally developed by Chef Kevin Davis of the Oceanaire Seafood Room.It uses chanterelle mushrooms, another hard-to-find, seasonal wonder of Northwest cuisine.It’s well worth the hunt to find them; however, if price or timing makes chanterelles out of the question, any combination of rich woodland mushrooms can work: porcini and shiitake are good options.
fresh Thyme, chopped – reserve some sprigs for garnish
2 small shallots, minced
4 cloves garlic, smashed and chopped
3 T butter
1 lemon, zested and juiced
salt and pepper
more lemons for garnish
1.Preheat grill to medium-low.Rinse steaks under cold water, pat dry, and then brush them with olive oil.Dust them liberally with kosher salt and freshly cracked pepper, and place them on the grill.Cook to desired doneness, flipping once.Do not overcook – timing will depend upon thickness of the steaks.Salmon should be cooked through but not dry.
2.While the fish is grilling, heat a generous splash of olive oil in a heavy skillet over high heat.Add the mushrooms, and season with salt and pepper.Allow the mushrooms to cook slowly, without much stirring – they should begin to caramelize.Turn the mushrooms and brown on both sides.Then, strain off the liquid, reserving it in a bowl, and set the mushrooms aside.
3.Return the pan to the heat and add 1 T of butter; once it melts, add the shallots and garlic and sautee.Add the thyme, then remove from heat and deglaze the pan with the white wine.
4.Return the pan to the heat and allow the wine to reduce by half.Add the stock and allow the liquids to reduce again, to sauce consistency.
5.Add the mushrooms to the pan, along with the mushroom juices and the remainder of the butter, and finish with lemon juice and zest.Swirl well and be sure the chanterelles are well coated with the sauce.Taste and adjust the seasonings.
6.Place the salmon on a large serving platter or plate them individually. Divide the mushroom ragout between the filets and cover the fish with the mixture.Garnish with lemons and thyme and serve.
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