Alaska’s Finest Seafoods

You are at the dining room table with your spouse; the dim lighting, combined with some soft big band on the radio, create an atmosphere that is alluring and sensual.  The appetizers were quite delicious, and you feel yourself enjoying a glass of Chardonnay a little more than you should.

Your spouse gets up and enters the kitchen, returning with a tray of some of the finest King Crab legs you have ever seen.  They place a butter dish down in front of you, a candle lit underneath them to keep the butter warm and melted.  You crack open the first leg and a greeted to crab meat that has been cooked to perfection.  Soaking a piece in the butter, you let it overwhelm your taste buds as the King Crab melts in your mouth and slides ever so easily to your stomach.

This experience is one that you are looking forward to repeating.

Making a Meal of Crab

Many people consider lobster and crab to be a delicacy, and though their price certainly elevates them about the price range of macaroni and cheese or pan fried steaks, their availability and abundance makes them something that can be enjoyed at any time.  King Crab legs can be added to just about any meal in an economical (and tasty!) way.

However, if you are looking to make a meal of the crab itself you may want to start saving now as King Crab is quite expensive, though the flavor and texture of King Crab makes it well worth the premium.  Crab legs can add a touch of sophistication and pizazz to just about any meal, and their pricing keeps them well within the range of most people’s budgets.

Add crab legs to your grilled steak dinner – While the steaks are cooking, place butter dishes in the dining area.  Don’t forget to leave a tea-light lit underneath them to keep the butter warm. If the butter is already soft, place it into the dish and enjoy.  If the butter is hard, place it into the microwave for 10 seconds.

Cook a full King Crab to enjoy – Preparing a King Crab for dinner is surprisingly easy, and the resulting barrage of flavors and aromas are sure to be the highlight of any meal.  Always keep moist towels and clean napkins around to deal with any eventual mess.

Add crab to your existing diet – Try adding chunks of crab meat to your sandwich, soup, and salads.  Not only is crab high in protein, it’s also a source of Omega-3 Fatty Acids, making it quite good for you (so long as you don’t drown it in butter).

When you are looking for crab, pay careful consideration to King Crab- their size and temperament make them easy to catch and consume.  Never overcook the crab as it will become immensely tender.

Get around this by finishing your preparations when the crab turns a rich white.  After that, you know that it’s yours to enjoy.

If you’re familiar with the various varieties of steak, you know that there’s nothing quite like a prime cut of Angus Beef- the deep, succulent flavor and unmistakable aroma make Angus beef highly sought after by aficionado’s. When it comes to seafood, good varieties of Salmon are highly sought after, and nothing quite tops a rich fillet that’s been done right.

There are many different varieties of Salmon, and it can get quite confusing to stay aware of where your fish came from. Along with the species, there is also the location that the Salmon came from. Fresh Alaskan Salmon, for example, is recognized as some of the best Salmon in the world. If you have ever tried Alaskan Salmon, you probably agree.

Here’s a breakdown of some of the major Salmon varieties:

Sockeye Salmon – Found all over the world, Sockeye Salmon are unlike most types of Salmon as they do not feed on small fish. Instead, Sockeye salmon feed on plankton that they filter through their gills. Sockeye Salmon is widely distributed and easy to find. It has a deep, full flavor and is suitable for all forms of preparation.

Chinook Salmon – Frequently weighing in at more than 30 pounds, Chinook Salmon is quite popular due to its size and availability. Chinook Salmon can be found across the globe, and it carries a trademark musty flavor that makes it especially succulent when simmering in a wine sauce.

Coho Salmon – Also known as Silver Salmon, it is found along the British Columbian and Alaskan coastlines. It has a rich flavor that is quite distinctive and highly sought after.

Atlantic Salmon – Known for its flavorful features, Atlantic Salmon is recognized as some of the best tasting salmon in the world.

Like a good steak, a good cut of Salmon is rare and highly regarding thing. The next time that you are at the grocery store, stop and think about the type of Salmon that you are buying and the particular cut that you are about to enjoy. Are you purchasing Chinook Salmon, or do you have your hands on a robus Sockeye fillet?

The subtle differences between the varieties are what makes quality Salmon, be it freshwater or farmed, as desired and valuable as it is.

Quick Tip

Want a unique and exciting way to enjoy your Salmon fillet? Try poaching it in a Sake/Brown sugar combination. It’s quick, simple, and customizable to your taste: pour some Sake into a pan slightly larger than the fillet until it is about a quarter of an inch past the skin line. Turn the heat to medium, and dissolve brown sugar into the mixture until it is medium-sweet (or until it suits your taste). Cook until the Salmon is about medium rare… thank us later.

Fish has undergone a sort of renaissance during the last ten years or so, where the trend has shifted from traditional, somewhat overplayed recipes, to exciting and innovative new methods of preparation and presentation. Halibut is a flat bodied fish with little overpowering flavors, allowing it to take on new and interesting combinations easily. Because of this, experts and novices alike can enjoy the succulence of a well-prepared Halibut dish without having to spend a few terms as a sous chef.

Presentation is, of course, just as important as the taste of the meal itself. Fortunately, Halibut is easy to display in a way that will accent its intricate flavors.

Cooking Methods

Halibut can be prepared in a variety of different ways. You can fry, sear, grill, stew, boil, and even steam Halibut, though the flavor of the fish will vary based on the method that you use to prepare it. Frying the fish will yield a crisper flavor, and the fish will take on a strong amount of the flavor of whatever sauce you fried it in. Searing Halibut will yield similar results.

Grilling/broiling Halibut results in a consistent flavor throughout, and if done right, you will be able to flake the fish with a fork. This is probably the most common method of preparation as it also takes the least amount of time (around 10 minutes or so). Stewing/boiling/steaming Halibut can be done with mixed results. This type of preparation almost always drowns out the flavor, though it throughly cooks the fish. As previously mentioned, the flavor becomes weaker, though that can be counteracted with a rich stew or flavorful sauce.

Halibut Presentation and Meal Arrangements

Because of the open ended nature of Halibut, meal creation and design is quite literally whatever comes to your mind. Depending on the sauce that you choose to accompany the fish, you can compliment it with just about any vegetable or starch you’d like. Whole grain rice, broccoli, green beans, and cooked asparagus accompany Halibut quite well – add a little lemon butter and it quickly becomes a gourmet side dish.

Halibut comes in two forms: as a steak or as a fillet. Both cuts of Halibut can be quite lean and easy to present: placing the Halibut cleanly on top of some rice, or by itself, offers a wealth of opportunity- try playing around with various glazes, garnishes, and decorative vegetable placements. A bit of mint or thyme adds a touch of green to the dish while offering a subtle flavor that may leave your guests guessing.

Like most seafood, Halibut responds well to citrus flavors. Try squirting some lemon juice on your Halibut, or searing it in a lemon and garlic butter sauce. Or, mix it up a bit and try a lime wedge instead.

Either way, Halibut is an excellent base for a myriad of flavor combinations to come out and tantalize your taste buds. Like a blank canvas, Halibut can be transformed into a sensational work of art that will surprise even the most experienced of chefs.

A New Old Super Food?

The modern North American diet is one rich in saturated fates, deep fried foods, and high sugar drinks. Cola, alcohol, and fast food have all taken their toll on the overall health and fitness of the North American population, and now a full two thirds of the population is considered overweight or obese, with nearly ten percent of the population being morbidly obese.

The mere mention of a change in diet immediately instills fears of ultra-strict calorie pinching and meal planning, yet it doesn’t have to be so. The right combination of foods, combined with moderate physical activity, is all that one needs to get back into shape and back on track with their health.

It Hails From the Sea

Salmon is one food that carries the weight of the world on its shoulders, or should I say, off of yours. High in lean protein, amino acids, creatine, and essential fatty acids, Salmon is the perfect food for someone looking to gain lean muscle mass and ditch some stored fat.

A four ounce fillet of Salmon contains almost half your daily supply of most essential nutrients, such as vitamins B12 and B3, and over eighty percent of your daily intake of omega-3 fatty acids. It also contains a full days supply of vitamin D and trytophan.

What’s best is that it does all of this while only packing 261 lean, worry free calories.

How Does Salmon Help You?

The sheer number of advantages and good benefits which come from a steady intake of Salmon is quite remarkable, and experiencing them only involves a few minor changes to your diet. There is no calorie counting, food blocking, or madness-inducing starvation sessions involved with this diet modification, only the subtraction of three high-fat meals a week and the addition of three high-value meals which feature Salmon as the entree.

The consumption of Salmon supplies your body with a steady and easily digested serving of lean protein, allowing your muscles the opportunity and resources to develop without adding the layers of fat to go with it. The eventual result, over a decent period of time, is the creation of lean muscle mass and a reduction in fat stores across the body. Though the consumption of Salmon alone won’t decrease your body fat index, if it replaces other, high-calorie and high-fat meals, the consumption of Salmon will certainly get you off to a great start.

The omega-3 acids and high vitamin content of Salmon also gives your body an edge cardiovascularly. Your heart will pump healthier and more efficiently, and your risk for various heart diseases will be significantly reduced. Again, this is the result of all of the good things that Salmon gives you and the removal of some of the bad meals that Salmon is replacing. Keep in mind that if you are consuming nothing but fast food and fried snacks there is nothing that anyone or anything can do to help.

Incorporating Salmon Into Your Diet

There are many sources of Salmon, such as fresh Salmon fillets or canned Salmon (similar to canned Tuna). As a general rule, you want to focus on fresh wild Salmon as opposed to farmed Salmon. There are many varieties of wild Salmon, though we have become particularly fond of the deep, rich taste from Alaskan Wild Salmon. See here for more information.

Replacing two or three high-fat meals with a Salmon based one every week is all it takes to enjoy the numerous benefits associated with Salmon. Like most things, there are thousands of different and creative ways to prepare Salmon, so search around for a recipe that tickles your taste buds.

Our particular favorite method of preparation is either grilling or poaching a six ounce fillet- try a few different methods and see which ones you love. If you are unsure of how to prepare Salmon, make an evening of it and go out to dinner to a restaurant which features it. Be sure to call ahead to confirm that the restaurant you have in mind has a Salmon based entree.

When everything is said and done, Salmon is a versatile, hard-working part of a healthy lifestyle. It can be prepared a million and one different ways, and it always tastes great. The best part, however, is knowing that you can enjoy Salmon without having to feel guilty.

Bon appetit!

Farmed Salmon vs. Wild Salmon – What are the Differences?

For as long as I can remember, Farmed Salmon has always been under the microscope. Many organizations, health groups, and medical communities have ruthlessly attacked Farm Salmon, claiming that it contains a much higher level of PCB’s (Polychlorinated biphenyls) than any other seafood on the market. These PCB’s can increase your risk of various forms of cancer.

From a consumer’s point of view, the exact cause of the controversy can be confusing. After all, Farmed Salmon looks like Wild Salmon, smells like Wild Salmon, and even tastes like Wild Salmon (though some may argue that the flavor is not as rich or rewarding). With two products that are nearly identical to the consumer, what are the differences which separate the two?

Nutritional Quality

Both Farmed and Wild Salmon contain all of the same amino acids, proteins, vitamins, and minerals. If one were to examine only that aspect of nutrition, it would almost appear that the two were identical. Many experts recommend that you consume seafood, with Salmon being the main variety identified, between six and eight times a week- this is almost certainly a product of the high nutritional value of seafood.

That figure changes, however, as soon as the topic shifts from Wild to Farmed Salmon. The new figure is dramatically lower: it is recommended that you consume an eight ounce portion of farmed Salmon once a month. Once a month, versus six to eight times per week- quite a change.

This is due to the PCB content of Farmed Salmon, which is 16 times than Wild Salmon. Farmed Salmon is also considerably fatter, meaning that you are consuming fewer proteins and more fats. Ironically, PCB’s are stored in fat cells.

Choosing Correctly

The benefits of Wild Salmon are quite apparent: Wild Salmon has less PCB’s, less fat, and more proteins and amino acids. Though Wild Salmon carries a small premium over Farmed Salmon, it is a small percentage when compared the premiums between regular and Angus Beef. In many cases, the premium in price is less than 15%.

The David Suzuki Foundation released a report in 2001 which identified the major source of the PCB’s within Farmed Salmon came from the feed used by the fish farms. Unfortunately, no replacement feed has surfaced as of yet. The Environmental Working Group released a report in 2003 which contained similar information, as well as disturbing figures and warnings of increase cancer risks as a result the consumption of PCB’s

Though it is highly recommended that you choose Wild Salmon over Farmed Salmon, there are ways to reduce the amount of PCB’s that you consume when eating Fresh Salmon.

· Trim the fat and skin from the Salmon, as PCB’s are stored in fat cells.

· Grill or broil the Salmon. This type of preparation reduces the amount of fat present within the fish.

Looking for a great tasting alternative to Farmed Salmon? Try Alaskan Sockeye or Chinook Salmon, both are excellent varieties of Wild Salmon.

Want Seafood? Go Alaskan!

A few miles north of mainland America is Alaska, the lone state, and the proud producer of some of the world’s finest seafood. The pristine waters of Alaska are home to five different varieties of Salmon, four different varieties of Whitefish, and a myriad of jumbo-sized shellfish.

Alaska offers clean, untainted waters where its seafood can grow and develop in the wild. There is no fish farming here, only the generous bounty of the ocean. Alaska is the only state which prides itself on its fishing industry, and you can feel a bit better knowing that Alaskan fisheries only produce what is sustainable by the ecosystem- the state works hard to ensure that no over fishing takes place and that the fish populations remain at healthy and sustainable levels.

There are few regions in the world which offer a comparable variety to Alaska. This is hardly surprising, as Alaska is home to over three million lakes, three thousand rivers, and over thirty-four thousand miles of coastline. Along with being a popular tourist destination, Alaskan habitat is largely unspoiled, ensuring that the stock of fish is constantly healthy and mature.

Taste, Texture, and Health

Alaskan Salmon is of the same significance as Alberta Beef- seafood lovers everywhere know the difference between farmed Salmon and a fresh, Alaskan Salmon. The difference comes as more than just taste (though the difference is quite significant), but also in color and texture. Alaskan Salmon has a much deeper color, and is quite tender. Just as a steak lover will notice the difference between AAA, prime-cut beef and poor quality beef, a Salmon lover will immediately see, feel, and taste the difference.

But Alaskan seafood is about much more than simply tasking great. Your body needs certain essential acids, proteins, and fats in order to stay healthy- all of these are joyously provided by Alaskan seafood, which is low in saturated and trans fats, high in lean proteins and amino acids, and full of vitamins and nutrients.

In fact, many experts cite seafood as one of the most important sources of protein and amino acids, and recommend between six and ten servings of seafood per week.

Variety

Having trouble thinking of ways to incorporate seafood into your diet? Try some extra-large Alaskan Scallops, or perhaps some Alaskan Spot Prawns. Both are delicious, easy to prepare, and are high in iron and lean protein. Reducing the amount of red meat that you eat and replacing it with fresh Alaskan Seafood is a great way to increase your consumption of amino acids and essential fatty acids while reducing your cholesterol at the same time.

Alaskan Seafood – Good for the body, Great for the soul.