Sunday, February 21, 2010

Smoked Salmon Dip

This is a simple and delicious recipe for smoked salmon dip or spread. This recipe works equally well when substituting fresh or frozen salmon for the smoked product.


4 oz smoked salmon
2 oz cream cheese
2 tablespoons mayo or sour cream
1 tablespoon fresh cilantro leaves, chopped
optional - diced fresh celery, onion or jalapeno pepper to taste


1. Grill or broil salmon just until it begins to brown, remove from heat.

2. Mix cream cheese and mayo, adding just enough mayo or sour cream to thin the cream cheese. Set aside.

3. Crumble the salmon into a mixing bowl and mash with fork. Mix well.

4. Add small amounts of the cream cheese mixture, using only enough to act as a binder. Add the cilantro and any optional ingredients.

5. Serve immediately on toast or crackers or cover and chill for later use.


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Friday, February 19, 2010

1st Annual South Carolina Seafood Summit Results

Commercial fishermen, freshwater and saltwater aquaculturists and other seafood businesses came together for the 1st Annual South Carolina Seafood Summit on 17 February, 2010 at the Clemson Coastal Research & Education Center/USDA Vegetable Laboratory in Charleston, SC. 

The purpose was to bring together the two sectors of the state’s seafood industry - wild caught fisheries and fresh/saltwater aquaculture – to discuss the mutual challenges and opportunities that exist in both industries in order to effectively develop solutions to sustain and enhance the future of fisheries and aquaculture in SC.

The Summit featured thirteen speakers covering topics from a global outlook on fisheries and aquaculture to the state of local wild caught and aquaculture sources and resources.  The global outlook is important because 84% of all seafood consumed in the U.S. is imported.  The SC Department of Agriculture presenter explained the merits of participation in their “Certified South Carolina” and “Fresh on the Menu” ongoing marketing campaigns.  Three presenters from North Carolina told of successes they have achieved and lessons learned in their efforts to compete in this arena of readily available products from every corner of the earth.

In the afternoon an interactive session, “Planning for the Future,” using information gleaned from the myriad of facts presented by the speakers melded with local knowledge, was successful in achieving unity of purpose on mutually beneficial solutions and projects.

Wednesday, February 17, 2010

Aquaculture Funding Creates Canadian Jobs

On February 5, 2010 Minister of Fisheries and Oceans Canada (DFO), reported on the success of the Aquaculture Innovation and Market Access Program (AIMAP).

The goal of the Aquaculture Innovation and Market Access Program (AIMAP) is to improve the competitiveness and market value of the Canadian aquaculture industry by encouraging an aquaculture sector that continuously develops and adopts innovative technologies and management techniques to enhance its global competitiveness and environmental performance.

This year, DFO funded 19 projects to a total of $2.3 million in Canada’s four Atlantic Provinces through AIMAP, part of the $9 million AIMAP has committed to the Canadian aquaculture industry over the last two years. For the next three years, AIMAP will be committing an additional $14.1 million in funding.

source: Fisheries and Oceans Canada press release

Tuesday, February 16, 2010

Nor-Fishing 2010

In August this year Nor-Fishing will celebrate its 50th anniversary. No other technology focused fisheries exhibition has been operated for this long. Managing Director Odd Berg and Project Manager Kari Steinsbø in the Nor-Fishing Foundation report a very good interest and booking from exhibitors and say that several interesting jubilee projects are under preparation.

Since the 1970s the exhibitions has been organized every other year, and since 1979 Nor-Fishing has alternated with the aquaculture exhibition Aqua Nor. Both exhibitions are today owned by the Nor-Fishing Foundation.

Project Manager Kari Steinsbø reports that some 250 exhibitors have signed up for this years event from Norway and a number of foreign countries, and that space is becoming scarce already. It appears that the much commented financial crisis has not hit the fisheries industry as hard as was expected. Odd Berg is optimistic: “We now look forward to a grand jubilee exhibition, and we wish you all welcome to Trondheim from the 17th to the 20th of August!”

Saturday, February 13, 2010

Atlantic Croaker

Atlantic Croaker, also known as croaker fish or hardhead are popular saltwater fish found along the mid-Atlantic Gulf Coasts of the USA. The fish get their names because of the "croaking" noise the make when removed from the water.

They are among the first fish to be caught in the spring and are adaptable to a wide range of habitats. Recreational anglers using cut bait catch croakers from piers, jetties, inlets, in bays and from the surf. They can also be caught in the shallows and grass beds using fly fishing gear.

Croaker are also caught commercially, especially in Virginia, North Carolina and other southern states. They are available fresh in season in many local fish markets along the Mid-Atlantic Coast. Croaker fish are often sold whole or scaled and filleted by the fishmonger to order.

Italian Baked Tilapia with Fresh Herbs

This is a simple and delicious recipe for tilapia fillets.


1 lb tilapia fillets
1 cup grated bread crumbs
3/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon fresh oregano
1/2 cup melted butter


1. Rinse fillets and allow to drain in a colander. If necessary, blot away excess water with a paper towel.

2. Mix the dry ingredients together in a bowl.

3. Dredge fillets in butter and roll in dry season mixture. Place fillets on a greased cookie sheet.

4. Bake at 375-degrees for approximately 15-20 minutes. The fish is cooked when it is white and flakes easily.

For more information on cooking tilapia, visit how to cook fish.

Monday, February 8, 2010

Friend of the Sea Certifiies Norwegian Farmed Cod Producer

As the Friend of the Sea project meets an increasing enthusiasm among the Norwegian seafood producers, Domstein,  a major company has obtained sustainability certification for its farmed cod production.

Environmental impact assessments have been run successfully before sites development and water parameters are being checked on a daily basis. Cages technical specification prevent escapes while action plans are in place in case any escape would occur. No GM feed is fed, following strict feed management procedure. Feed use optimization and more than 65 meters depth under the cages ensure limited a sustainable impact of the production on the environment.

“Domstein is not new to environmental certification, having achevied also ISO 14001 and KRAV certification” comments Tone Karstensen of Domstein Fish AS “Friend of the Sea is an international seafood certification and will surely represent an added value for some European markets”

Sunday, February 7, 2010

Choosing Freshwater Trout and Char for the Table

Seafood lovers and chefs around the world often choose trout and char as a main course. This special family of fish are found worldwide in freshwater and saltwater environments. Some trout and char are anadromous; they are spawned in rivers and streams, then migrate to the ocean, returning to freshwater only to spawn.

Arctic char are beautiful fish are found in both freshwater and saltwater in Arctic, sub-Arctic and alpine lakes and coastal waters. Char are found in the Canadian Arctic, the United Kingdom, Northern Europe, Scandinavia and Russia. Other names for this fish include, charr, goletst,  iqaluk or tariungmiutaq.

Brook trout are gray, with patterns of red, yellow and orange, topped off with cream spots and white tipped fins. They are typically smaller than other trout. Brook trout are typically 7-12 inches in length, but sometimes reach sizes of 18 inches or more.

Brown trout vary color from silvery with few spots and a white belly, to the typical brown fading to creamy white on the fish's belly, with medium-sized spots surrounded by lighter coloration. The silver forms of brown trout are sometimes mistaken for rainbow trout. Brown trout are native to Europe and Asia but has been stocked successfully in the North America and other regions. Sea trout (S. trutta morpha trutta) are fish of the same species that adopt an anadromous lifestyle. Brown trout art is very popular, both in its native countries as well as in North American culture.

Lake trout are another freshwater trout, belonging to the salmonine genus; distinct from the "true" trout and salmon. Lake trout have small, light, irregular shaped spots on a silvery-to-dark background although color can vary considerably depending on seasons and local conditions. Male and female lake trout are similar, with males having a slightly longer and more pointed snout. Lake trout can be distinguished from other char species by the absence of pink spots and their deeply forked tail. They average one to three pounds, but  occasionally exceed 25 pounds.

Rainbow trout are one of the most respected and sought after game fish of North America. These colorful trout are native to western North America from the Aleutian Islands to northern Mexico, but have been widely introduced to waters throughout North America and the rest of the world. A typical life cycle of this species begins with a stream for spawning followed by a larger body of water for maturation. The flesh of rainbow trout which has a distinctive flavor is often cooked with head and fins intact, which makes for an appealing presentation.

Monday, February 1, 2010

Maryland Winter Rockfish Celebration

Enjoy delicious Maryland rockfish and join the celebration of Maryland’s official state fish – the striped bass, commonly known as rockfish!  The Maryland Rockfish Celebration is taking place at over 50 restaurants and retail markets throughout the state.  Restaurants, grocery stores, and seafood markets will be offering specials on this delectable fish during the celebration, which last through the end of February.

“Winter is prime time for the delicious Chesapeake Bay rockfish,” said Agriculture Secretary Buddy Hance.  “Our commercial fishermen catch the Bay bounty for us to enjoy at home and in restaurants.  It is a tasty and healthy nutritional choice.”

Maryland rockfish fits perfectly into any diet plan.  A three ounce cooked portion contains only 105 calories, 2.5 grams of fat, zero carbohydrates and many good vitamins, minerals and 0.8 grams of omega-3 fatty acids.  Omega-3 fatty acids are important for good health.  They help in lowering cholesterol and have many other important benefits for eyes, skin and even mental health.

source: Maryland Department of Agriculture press release

Shrimp: The Endless Quest for Pink Gold

In Shrimp: The Endless Quest for Pink Gold (FT Press Science, ISBN-13: 9780137009725, $24.99, hardcover, 272 pages, January 2010), renowned nature writers Jack Rudloe and Anne Rudloe reveal a hidden history that has spanned millennia, the book uncovers the stories and the heritage behind centuries of shrimping all around the world. 

The all time high in demand is creating problems, however. Once an expensive dish, shrimp has become easily accessible to almost all consumers, but the result may be adversely impacting the sea. 

“Because of aquaculture, and modern shrimp trawlers people are eating more shrimp than ever,” state the Rudloes. “That is causing huge changes for the marine environment, endangered species, and the ocean’s water quality, potentially changing the lives of thousands of people around the world who make their living on shrimp.”

Check out excerpts from Shrimp

Portuguese purse seine sardine fishery awarded Marine Stewardship Council (MSC) certification

The Portuguese purse seine sardine fishery has been awarded Marine Stewardship Council (MSC) certification as a sustainable and well-managed fishery, becoming the first Portuguese fishery to be certified under the international programme.

The Portuguese Association of Purse Seine Producer Organisations (ANOPCERCO), is now eligible to sell its catch – which represents 95% of the country's sardine production (well over 50,000 metric tonnes annually) – with the internationally recognised blue MSC ecolabel. The certificate covers all of the association's larger coastal vessels (over 9 m long) whose main activity is purse seining.

source: MSC press release

Danish mussel Vilsund Muslinge Industri blue mussel fishery secures MSC certification

Mussels caught in Denmark’s Limfjord by Vilsund Muslinge Industri (VMI) will be the first mussels in the world to carry the MSC ecolabel, following VMI’s success in attaining MSC certification as a sustainable and well-managed fishery.

VMI currently catches approximately 30,000 metric tons of mussels annually. Twenty seven fishing vessels land their catch at the VMI A/S factories in Nykøbing Mors and Aggersund, which have also been assessed and certified for traceability.

The mussels are sold ready-shelled, cooked and frozen, or as whole live mussels to markets all over Europe.

souce: MSC press release

Big December Harvests of Oregon Dungeness Crab

Early predictions of a mediocre Oregon Dungeness crab season were thoroughly defied in December, 2009.  The season started strong, with favorable weather and solid average weights, and so far it has not let up.  The historical average total Oregon annual catch over the course of the entire season (usually December-mid August) is 10.3 million pounds.  This year, in the first four weeks of the season Oregon crabbers landed 15.6 million pounds -- 2 million more pounds than were brought in during the entire 8.5 month season last year.

The good weather has afforded small boats a big advantage.  When the seas are stormy, only larger boats may safely venture out, but in calm weather the entire fleet can hit the water nearly every day.  Fortunately, this year there seems to be enough crab to go around.

source: Fishlink Sublegals