Cod | Alaskan Harvest Seafood Blog

October is National Seafood Month!

Filed under: News — Tags: clams, Cod, cooking tips, diet, diet and nutrition, fish, Halibut, health benefits, health tips, National Seafood Month, Salmon, Scallops, Seafood, seafood health benefits, Shrimp, Tuna —

This is a great opportunity to take advantage of the tremendous health benefits that seafood has to offer. Nervous about cooking fish? Haven’t enjoyed seafood in the past? Now is a good time to try something different - if you always stick to canned tuna or frozen shrimp because they’re easy and quick, take a look through our recipes for halibut, scallops, or cod. There are hundreds of ways to prepare each of these foods, and they can be just as simple as your old standbys.

Health experts and dieticians recommend that you eat fish at least twice a week to get the full benefits of seafood’s protein, minerals, vitamins, and Omega-3 fatty acids. If you’re not familiar with the ways in which fish can boost your health, here are a few reminders. A diet rich in seafood can:

reduce depression
reduce the risk of Alzheimer’s disease
promote vision development
fight the effects of asthma and bronchitis
build muscles and tissues
help relieve symptoms of Crohn’s disease and ulcerative colitis
prevent skin damage due to sun and aging
combat symptoms of rheumatoid arthritis
prevent cardiovascular disease, strokes, and heart attacks
decrease blood pressure
improve circulation
lower blood triglycerides and increase HDL (good cholesterol)

Take advantage of National Seafood Month - increase your fish intake, and try at least one new recipe each week!

(Note: to be fair, October is also Celebrate Sun Dried Tomatoes Month, National Pretzel Month, and National Toilet Tank Repair Month.)

$A Sichuanese take on \$

Sources:

1. The National Fisheries Institute: http://www.aboutseafood.com, retrieved 10/13/08.

2. http://www.foodreference.com/html/html/octoberevents.html, retrieved 10/13/08.

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Brazilian Fish Stew

Filed under: Black Cod Recipes, Halibut Recipes, Rockfish Recipes, Salmon Recipes, Seafood Recipes — Tags: Brazilian food, Cod, cod recipe, fish recipe, fish stew, Halibut, Halibut Recipe, recipe, Seafood, stew —

This is a rich, earthy dish that originates in the Bahia region of Brazil. Any mild white fish can be used: cod is traditional, and has a more distinctive taste due to the natural oils in the fish; halibut is also excellent, as is grouper. The original recipe calls for leaving the skins on the fillets, which creates a fishier-tasting stew. This recipe recommends skinless, boneless fillets; they will break apart during the cooking process. Serves 6 accompanied by rice - a robust and warming meal for autumn or winter evenings.

You will need:

6 six-ounce fillets of halibut, cod or grouper
2 handfuls of fresh cilantro
2 limes, juiced
1 bulb of garlic, peeled (6 or 8 cloves)
3 medium onions, 2 chopped, 1 thinly sliced
1 thirteen-ounce can of coconut milk
olive oil
3 or 4 ripe plum tomatoes, coarsely chopped
salt and pepper
fresh chilies, minced or ground (optional)

1. Marinate the fish: chop up 1/3 of the cilantro and mix it with the lime juice, salt, and garlic in a medium-sized bowl. Rinse the fillets in cold water and add them to the marinade, making sure they are all well coated. Set the bowl aside at room temperature for 20-30 minutes while you prepare the stew.

2. Combine the chopped onion and the coconut milk in a blender or food processor, and pulse to a puree. Set this mixture aside.

3. Heat a healthy splash of olive oil in a heavy, deep pan. When the oil is hot, add the tomatoes and half of the remaining cilantro and cook until the tomatoes soften and begin to turn to sauce.

4. Add the coconut-onion puree to the tomatoes, along with salt and pepper to taste. For a spicier, more warming stew, add a few minced chilies. Bring the entire mixture to a boil, then reduce the heat and let it thicken.

5. When the stew has reached a nice consistency, take the fillets out of the marinade one by one and nestle them into the stew. Pour the remaining marinade over the top, along with the rest of the cilantro. Allow the stew to boil again, and then reduce the heat once more and let it thicken. Cook 15-20 minutes, or until the fish is fully cooked through; spoon the sauce over the fish throughout the cooking process.

6. Near the end of the process, add the sliced onion to the top. The stew can be garnished with more fresh cilantro or tomato slices; flavored oils also make a nice touch. Adjust the seasonings and serve.

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Greenpeace scoring ranks supermarkets failing

Filed under: News — Tags: Atlantic Salmon, Cod, Fishing, Global Warming, Greenpeace, Salmon, Tuna —

Recently, the Greenpeace organization has released a ranking of many nationwide grocery and supermarket outlets, commenting that the commonly sold farmed Atlantic salmon, as well as shrimp, pollock, cod and tuna are all considered to be “red listed.”

Red listing is the Greenpeace term for hazardous, or unacceptable scores on their ranking structure. While we in the industry have known for a long time that Atlantic salmon, especially the farmed variety has been widely sold to consumers through supermarkets regardless of the health issues it causes, the public is just beginning to become aware of the true dangers of this fish. High mercury content, as well as water pollution and poor maintenance of the facilities where these fish are raised can lead to serious side-effects if the product is consumed. We don’t even recommend this for a pet!

Recently we’ve even changed our supply of Alaskan Tuna so that our products remain completely acceptable on even the toughest standards.

Read the full article about Greenpeace and their thoughts on the changing status of the seafood industry here.

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