Seafood is always a popular choice for Valentine's Day dinners. Among the most commonly served seafood products are oysters, shrimp, scallops, lobster, crab and salmon. The following list includes several ideas for Valentines Day dinner appetizers and main courses:
Oysters
- raw oysters on the half shell
- steamed or roasted oysters
- oyster stew
Shrimp
- shrimp cocktail
- stuffed shrimp
- grilled shrimp
- scampi
Lobster
- whole boiled lobster
- grilled rock lobster tails
- lobster rolls
- lobster bisque
Crab
- Alaskan king crab or snow crab legs
- crab leg assortments; king, snow, Dungeness
- fresh whole Dungeness crabs
- Maryland blue crab crabcakes
- traditional crab soup
- stone crab claws
Scallops
- bacon wrapped sea scallops
- sautéed scallops
Salmon
- smoked salmon dip (appetizer)
- planked salmon
- grilled salmon steaks
- salmon chowder
Visit this extensive collection of seafood recipes to find the perfect meal for your next holiday dinner. After choosing a favorite recipe, shoppers can visit this seafood directory to find a wide range of fish and shellfish available for online purchase.
Saturday, January 29, 2011
Friday, January 28, 2011
Fos Certifies Toralla Farm Raised Mussels
Friend of the Sea has certified Toralla, a South American mussels producer. Toralla, S.A. is a family company set up in 2000 based in Chonchi, on the isle of Chiloé, Chile.
Through its subsidiary, Cultivos Toralla, Toralla manages farming of over 250 hectares of sea. Mussels are gathered using long-line farming methods. By applying latest technologies to each stage of the process, Toralla harvests 12 thousand tonnes of mussels per year which are then sold globally.
Toralla is HACCP and PAC certified in strict compliance with the regulations on critical point control and quality assurance. It has also achieved the BRC Global Standards certification for safety and quality.
source: FoS
Through its subsidiary, Cultivos Toralla, Toralla manages farming of over 250 hectares of sea. Mussels are gathered using long-line farming methods. By applying latest technologies to each stage of the process, Toralla harvests 12 thousand tonnes of mussels per year which are then sold globally.
Toralla is HACCP and PAC certified in strict compliance with the regulations on critical point control and quality assurance. It has also achieved the BRC Global Standards certification for safety and quality.
source: FoS
Faroese Mackerel Fishery to Lose MSC Certification
The Independent Adjudicator, Melanie Carter has upheld an Objection by Marine Scotland in the assessment of the Faroese Pelagic Organization (FPO) North East Atlantic mackerel fishery.
Following the successful objection, the certifier, Det Norske Veritas, will have to amend its Determination taking account of Ms Carter’s decision that the fishery has not met the MSC Standard.
At the time of the objection, the Faroe Islands had not committed to a Coastal States Agreement to manage the combined catch of all nations fishing for mackerel and Ms Carter concluded that it was unreasonable of DNV to describe the fishery as meeting the minimum level required in relation to Performance Indicator 3.1.1. This requires a fishery’s management to be ‘consistent with international laws or standards aimed at achieving sustainable fisheries’.
The decision follows an oral hearing and further submissions by the certifier, fishery client and the objectors, Marine Scotland.
source: MSC
Following the successful objection, the certifier, Det Norske Veritas, will have to amend its Determination taking account of Ms Carter’s decision that the fishery has not met the MSC Standard.
At the time of the objection, the Faroe Islands had not committed to a Coastal States Agreement to manage the combined catch of all nations fishing for mackerel and Ms Carter concluded that it was unreasonable of DNV to describe the fishery as meeting the minimum level required in relation to Performance Indicator 3.1.1. This requires a fishery’s management to be ‘consistent with international laws or standards aimed at achieving sustainable fisheries’.
The decision follows an oral hearing and further submissions by the certifier, fishery client and the objectors, Marine Scotland.
source: MSC
Thursday, January 27, 2011
U.S. Consumer Seafood Prices Predicted to Increase for 2011
The U.S. Department of Agriculture's Economic Research Service has released its 2011 Consumer Price Index analysis for projections on food prices.
According to the index, U.S. consumer seafood prices are likely to rise from 3.5 to 4.5 percent in 2011 while
overall food prices are expected to increase 2% to 3% during the period.
Food purchased from grocery stores as well as food-away-from-home (restaurant) prices are forecasted to increase 2 to 3 percent.
According to the index, U.S. consumer seafood prices are likely to rise from 3.5 to 4.5 percent in 2011 while
overall food prices are expected to increase 2% to 3% during the period.
Food purchased from grocery stores as well as food-away-from-home (restaurant) prices are forecasted to increase 2 to 3 percent.
Fishy State of the Union Address
Even American seafood received scrutiny during the 2011 State of Union Address. President Barack Obama joked about American fisheries management complexities, saying, "The Interior Department is in charge of salmon while they’re in fresh water, but the Commerce Department handles them when they’re in saltwater. I hear it gets even more complicated once they’re smoked."
Monday, January 24, 2011
Ireland Seeks To Expand Aquaculture Production
The Minister for Agriculture, Fisheries and Food, Brendan Smith TD and Minister of State, Sean Connick TD, met recently with the CEO of Marine Harvest, one of the world's biggest seafood companies to discuss the potential for significant expansion of the industry in Ireland.
The company's Irish fish farms, in Donegal, Mayo, Cork and Kerry, have been expanding production and hope to produce between 10 and 12,000 tonnes of salmon for export from Ireland this year.
The company has been increasingly moving to the production of premium organic salmon and this year expect that 70% of their Irish production will be sold in prime European markets as organically produced fish.
The company, which currently employs 250 people in Ireland and 5,000 worldwide sees significant potential to double production and employment in Ireland over the next ten years.
source: Ireland Department of Agriculture Fisheries and Food
The company's Irish fish farms, in Donegal, Mayo, Cork and Kerry, have been expanding production and hope to produce between 10 and 12,000 tonnes of salmon for export from Ireland this year.
The company has been increasingly moving to the production of premium organic salmon and this year expect that 70% of their Irish production will be sold in prime European markets as organically produced fish.
The company, which currently employs 250 people in Ireland and 5,000 worldwide sees significant potential to double production and employment in Ireland over the next ten years.
source: Ireland Department of Agriculture Fisheries and Food
Sunday, January 23, 2011
Tanner Crab Community Supported Fishery in Anchorage Alaska
The Alaska Marine Conservation Council is piloting a Community Supported Fishery (CSF) in the Anchorage area that will offer Kodiak tanner crab harvested by small-boat fishermen to consumers. The program is called “Catch of the Season” and its goal is to empower traditional fishing communities.
The tanner crab CSF is offering 10- or 25-pound boxes of tanner crab to consumers in the Anchorage area. Seafood deliveries will include the story of the catch that tells the who, what, when, where and how of the catch. Also included is a recipe from the fishermen.
The Council hopes to offer a regular schedule of seafood products throughout the year including salmon, halibut and cod, as well as a greater variety of pickup locations if initial shipments are a success. Local restaurants are also being encouraged to participate in the program and are provided a cost discount for larger volumes. The 10-pound boxes are $125, and the 25-pound boxes are $300.
For more information, visit http://akmarine.org. To subscribe to the CSF, contact Julia Beaty at (907)277-5357 or Julia@akmarine.org
source: Fishlink Sublegals
The tanner crab CSF is offering 10- or 25-pound boxes of tanner crab to consumers in the Anchorage area. Seafood deliveries will include the story of the catch that tells the who, what, when, where and how of the catch. Also included is a recipe from the fishermen.
The Council hopes to offer a regular schedule of seafood products throughout the year including salmon, halibut and cod, as well as a greater variety of pickup locations if initial shipments are a success. Local restaurants are also being encouraged to participate in the program and are provided a cost discount for larger volumes. The 10-pound boxes are $125, and the 25-pound boxes are $300.
For more information, visit http://akmarine.org. To subscribe to the CSF, contact Julia Beaty at (907)277-5357 or Julia@akmarine.org
source: Fishlink Sublegals
2011Seafood Summit in Canada
The 9th Annual Seafood Summit is taking place on 31 January - 2 February, 2011 in Vancouver, Canada, with Keynote Speaker Yvon Chouinard. The Seafood Summit brings together global representatives from the seafood industry and conservation community for in-depth discussions, presentations and networking with the goal of making the seafood marketplace environmentally, socially and economically sustainable. The Seafood Summit will take place at the Westin, Bayshore in Vancouver, Canada.
For more information, visit the Seafood Summit website:
www.seafoodchoices.com/seafoodsummit.php.
source: Fishlink Sublegals
For more information, visit the Seafood Summit website:
www.seafoodchoices.com/seafoodsummit.php.
source: Fishlink Sublegals
Friday, January 21, 2011
2nd Annual Palm Beach Marine Flea Market and Seafood Festival
The 2nd Annual Palm Beach Marine Flea Market and Seafood Festival, Friday, Saturday and Sunday, February 11-13, 2011, from 9 a.m. to 6 p.m. at the centrally located South Florida Fairgrounds, West Palm Beach Fl. The event will be held outside in the parking lot facing Southern Blvd, a West Palm Beach main thoroughfare.
Admission $7.00 a day
Senior Citizens $5.00
Children 12 and under FREE
Special three day pass $12.00
for more information, visit: http://www.flnauticalfleamarket.com/
Admission $7.00 a day
Senior Citizens $5.00
Children 12 and under FREE
Special three day pass $12.00
for more information, visit: http://www.flnauticalfleamarket.com/
Wednesday, January 19, 2011
Study Suggests That Fried Fish Consumption May Be a Factor in Strokes
Researchers at Emory University’s School of Medicine are pointing a finger at fried fish as a key contributor in the cause of strokes in Americans living in the Southeastern part of the United States.
A study published in the Dec. 22 online issue of the journal Neurology finds people living in states commonly called the stroke belt eat more fried fish than people living in the rest of the country.
The stroke belt includes Alabama, Arkansas, Georgia, Louisiana, Mississippi, North Carolina, South Carolina and Tennessee, as previous studies have shown people living in this region are more likely to die from a stroke than people living in other parts of the United States. Blacks are more affected than whites.
The study’s author, an Emory neurologist, says the type of fish is just as important as the preference to eating the fish when cooked fried.
“While all fish contain healthy omega-3 acids, the amount of these essential nutrients varies depending on the type of fish and the cooking methods,” says Fadi Nahab, MD, an assistant professor of neurology in Emory University School of Medicine and medical director of the stroke program at Emory University Hospital.
Previous studies have shown that the omega-3 fatty acids in fish, especially fatty fish such as salmon, herring and mackerel, may reduce the risk of stroke, and the American Heart Association recommends that people eat fish at least two times per week with an emphasis on fatty fish.
Nahab and his fellow researchers used existing data obtained from more than 21,000 people participating in the Reasons for Geographic and Racial Differences in Stroke (REGARDS) project sponsored by the National Institutes of Health. http://regardsstudy.org
Study Details:
* Researchers assessed data from 21,675 people across the United States participating in the REGARDS study between Jan. 2003 and Oct. 2007. Participants were age 45 or older, with an average age of 65.
* Twenty-one percent of participants were from the “stroke buckle” – the coastal plain region of North Carolina, South Carolina and Georgia where stroke mortality rates are even higher than in the rest of the stroke belt. Thirty-four percent were from the rest of the stroke belt and 44 percent were from the other 40 contiguous states.
* Participants were interviewed by phone and then given an in-home physical examination. They answered questions about how often they ate oysters, shellfish, tuna, fried fish and other fish not fried.
* Fewer than one in four study participants consumed two or more servings of non-fried fish per week. Those in the stroke buckle were 11 percent less likely to meet the recommendations than those in the rest of the country. Those in the rest of the stroke belt were 17 percent less likely than those in the rest of the country.
* Blacks were more than three-and-a-half times more likely to eat two or more servings of fried fish per week than whites, with an overall average of 0.96 servings per week of fried fish for blacks compared to 0.47 servings for whites. Those in the stroke belt were 32 percent more likely to eat two or more servings of fried fish than those in the rest of the country. People in the stroke buckle were 17 percent more likely to eat two or more servings of fried fish.
* Overall, those in the stroke belt ate an average of 0.68 servings of fried fish per week, compared to 0.64 in the stroke buckle and 0.62 in the rest of the country. For non-fried fish, those in the stroke belt ate an average of 1.45 servings per week, compared to 1.52 servings in the stroke buckle and 1.63 servings in the rest of the country.
source: Emory University press release
A study published in the Dec. 22 online issue of the journal Neurology finds people living in states commonly called the stroke belt eat more fried fish than people living in the rest of the country.
The stroke belt includes Alabama, Arkansas, Georgia, Louisiana, Mississippi, North Carolina, South Carolina and Tennessee, as previous studies have shown people living in this region are more likely to die from a stroke than people living in other parts of the United States. Blacks are more affected than whites.
The study’s author, an Emory neurologist, says the type of fish is just as important as the preference to eating the fish when cooked fried.
“While all fish contain healthy omega-3 acids, the amount of these essential nutrients varies depending on the type of fish and the cooking methods,” says Fadi Nahab, MD, an assistant professor of neurology in Emory University School of Medicine and medical director of the stroke program at Emory University Hospital.
Previous studies have shown that the omega-3 fatty acids in fish, especially fatty fish such as salmon, herring and mackerel, may reduce the risk of stroke, and the American Heart Association recommends that people eat fish at least two times per week with an emphasis on fatty fish.
Nahab and his fellow researchers used existing data obtained from more than 21,000 people participating in the Reasons for Geographic and Racial Differences in Stroke (REGARDS) project sponsored by the National Institutes of Health. http://regardsstudy.org
Study Details:
* Researchers assessed data from 21,675 people across the United States participating in the REGARDS study between Jan. 2003 and Oct. 2007. Participants were age 45 or older, with an average age of 65.
* Twenty-one percent of participants were from the “stroke buckle” – the coastal plain region of North Carolina, South Carolina and Georgia where stroke mortality rates are even higher than in the rest of the stroke belt. Thirty-four percent were from the rest of the stroke belt and 44 percent were from the other 40 contiguous states.
* Participants were interviewed by phone and then given an in-home physical examination. They answered questions about how often they ate oysters, shellfish, tuna, fried fish and other fish not fried.
* Fewer than one in four study participants consumed two or more servings of non-fried fish per week. Those in the stroke buckle were 11 percent less likely to meet the recommendations than those in the rest of the country. Those in the rest of the stroke belt were 17 percent less likely than those in the rest of the country.
* Blacks were more than three-and-a-half times more likely to eat two or more servings of fried fish per week than whites, with an overall average of 0.96 servings per week of fried fish for blacks compared to 0.47 servings for whites. Those in the stroke belt were 32 percent more likely to eat two or more servings of fried fish than those in the rest of the country. People in the stroke buckle were 17 percent more likely to eat two or more servings of fried fish.
* Overall, those in the stroke belt ate an average of 0.68 servings of fried fish per week, compared to 0.64 in the stroke buckle and 0.62 in the rest of the country. For non-fried fish, those in the stroke belt ate an average of 1.45 servings per week, compared to 1.52 servings in the stroke buckle and 1.63 servings in the rest of the country.
source: Emory University press release
Thursday, January 13, 2011
FoS Certifies As do Mar Tuna
As do Mar brand of tuna and mackerel has been one of the first in Italy to be certified Friend of the Sea since 2006. Generale Conserve produces AS do MAR and it is the second largest tuna company in Italy.
Generale Conserve has recently moved all of its AS do MAR tuna production site to Olbia, in Italy. The factory has been recognized for its green energy practices. Their production site in Italy uses only energy from renewable sources. Both the production and sales units of General Conserve are certified SA8000 for their high labor and social accountability standards.
General Conserve creates employment for over 500 people in its tuna factory in Italy and mackerel factory in Portugal. It’s one of the few companies in Italy where the tuna arrives whole which places full control of the tuna species and size on Generale Conserve has before they process it.
source: FoS
Generale Conserve has recently moved all of its AS do MAR tuna production site to Olbia, in Italy. The factory has been recognized for its green energy practices. Their production site in Italy uses only energy from renewable sources. Both the production and sales units of General Conserve are certified SA8000 for their high labor and social accountability standards.
General Conserve creates employment for over 500 people in its tuna factory in Italy and mackerel factory in Portugal. It’s one of the few companies in Italy where the tuna arrives whole which places full control of the tuna species and size on Generale Conserve has before they process it.
source: FoS
Thursday, January 6, 2011
Bluefin Tuna Sold for Nearly $400,000 at Tokyo Auction
According to numerous media reports, a single bluefin tuna sold for 32.49 million yen (nearly $400,000 US) at Tsukiji market in Tokyo, the highest price paid for a single fish since records began.
The fish's growing popularity across Asia has raised fears it will soon be fished into commercial extinction and several headlines referred to the fish as "endangered", although the species is currently not classified as such by scientists.
"It was an exceptionally large fish," said a Tsukiji spokesman, Yutaka Hasegawa. "But we were all surprised by the price."
The fish was reported to weight 342 kg (roughly 750 pounds).
The fish's growing popularity across Asia has raised fears it will soon be fished into commercial extinction and several headlines referred to the fish as "endangered", although the species is currently not classified as such by scientists.
"It was an exceptionally large fish," said a Tsukiji spokesman, Yutaka Hasegawa. "But we were all surprised by the price."
The fish was reported to weight 342 kg (roughly 750 pounds).
How To Cook Fish On a Gas Grill
Grilling is a fast and simple way to cook fish. Most types of fish can be grilled whole, as fillets or steaks. Grilling helps retain natural flavors, fish oil and moisture, without adding excess calories. Fish can be cooked on the grill un-seasoned or enhanced with marinades or spices.
According to the Hearth, Patio and Barbecue Association nearly 80% of households own an outdoor barbecue grill or smoker. During peak months (May - September), nearly 50% of grill owners grill foods weekly. Grilled fish and seafood is popular due in its flavor, simplicity and appearance.
For cooking fish on the grill, a must-have tools is a grilling sheet, pan or grid. No matter which term is used, these special grill accessories are essential for grilling fish and seafood. These sheets are also useful for grilling vegetables or other foods.
Most sheets or grids come in stainless steel or feature a porcelain coating. Some sheets come with a non-stick surface which helps prevent fish or other foods from breaking apart when transferred to serving dishes. After grilling, sheets, pans and grids can be cleaned up by hand or in the dishwasher.
According to the Hearth, Patio and Barbecue Association nearly 80% of households own an outdoor barbecue grill or smoker. During peak months (May - September), nearly 50% of grill owners grill foods weekly. Grilled fish and seafood is popular due in its flavor, simplicity and appearance.
For cooking fish on the grill, a must-have tools is a grilling sheet, pan or grid. No matter which term is used, these special grill accessories are essential for grilling fish and seafood. These sheets are also useful for grilling vegetables or other foods.
Most sheets or grids come in stainless steel or feature a porcelain coating. Some sheets come with a non-stick surface which helps prevent fish or other foods from breaking apart when transferred to serving dishes. After grilling, sheets, pans and grids can be cleaned up by hand or in the dishwasher.
Monday, January 3, 2011
2009 Maine Red Tide Caused Commercial Fishery Disaster
On December 22, 2010, U.S. Commerce Secretary Gary Locke determined that the economic effects of closing shellfish fisheries in Maine in 2009 due to a harmful algal bloom, commonly referred to as red tide, caused a commercial fishery failure.
"The natural disaster, which forced the closing of shellfish beds to protect human health, hurt Maine's commercial shell fishermen and their families," said Locke. "Should Congress appropriate funds for disaster assistance, the Department of Commerce and NOAA will work with Maine to develop an effective program to provide assistance to the fishery."
In October 2009, Maine Governor John Baldacci requested the disaster determination in a letter to the Department of Commerce and provided information detailing how the disaster affected the softshell clam, blue mussel and mahogany quahog fisheries.
The closures due to the harmful algal bloom began in April of 2009 and resulted in closures of 97 percent of the fisheries at the peak. Some areas of the Maine coast were closed to shellfishing until late September. After reviewing this information, the Department of Commerce determined the natural resource disaster met the requirements of a commercial fishery failure under the Magnuson-Stevens Fishery Conservation and Management Act.
source: NOAA press release
"The natural disaster, which forced the closing of shellfish beds to protect human health, hurt Maine's commercial shell fishermen and their families," said Locke. "Should Congress appropriate funds for disaster assistance, the Department of Commerce and NOAA will work with Maine to develop an effective program to provide assistance to the fishery."
In October 2009, Maine Governor John Baldacci requested the disaster determination in a letter to the Department of Commerce and provided information detailing how the disaster affected the softshell clam, blue mussel and mahogany quahog fisheries.
The closures due to the harmful algal bloom began in April of 2009 and resulted in closures of 97 percent of the fisheries at the peak. Some areas of the Maine coast were closed to shellfishing until late September. After reviewing this information, the Department of Commerce determined the natural resource disaster met the requirements of a commercial fishery failure under the Magnuson-Stevens Fishery Conservation and Management Act.
source: NOAA press release
Seafood From New England
New England is one of the top seafood producing regions of the USA. Home to several of the nation's oldest fishing ports, New England has a long tradition of harvesting and serving seafood. Connecticut, Rhode Island, Massachusetts, New Hampshire and Maine all have coastal access and support active commercial fisheries.
New England is world famous for its landings of groundfish, coastal species and pelagic saltwater fish. Among the most sought after species are Atlantic cod, Atlantic haddock, Atlantic pollock, hake, whiting, yellowtail flounder, winter flounder, fluke, monkfish, redfish, spiny dogfish, scup, weakfish, black sea bass, bluefish, giant tuna, swordfish, and others.
New England is also an important producer of shellfish, including lobsters, coldwater shrimp, sea scallops, quahog clams, soft-shelled clams, sea clams, oysters, blue mussels, and other delicacies.
A wide range of fish and seafood is available locally (in season), while others are processed and shipped across the USA and worldwide.
In addition to wild caught fish and shellfish, New England is an important state for aquaculture.
The region is known for dishes such as clam chowder, baked cod or haddock, fried soft shelled clams. lobster rolls, clam bakes, and other seafood recipes.
New England is world famous for its landings of groundfish, coastal species and pelagic saltwater fish. Among the most sought after species are Atlantic cod, Atlantic haddock, Atlantic pollock, hake, whiting, yellowtail flounder, winter flounder, fluke, monkfish, redfish, spiny dogfish, scup, weakfish, black sea bass, bluefish, giant tuna, swordfish, and others.
New England is also an important producer of shellfish, including lobsters, coldwater shrimp, sea scallops, quahog clams, soft-shelled clams, sea clams, oysters, blue mussels, and other delicacies.
A wide range of fish and seafood is available locally (in season), while others are processed and shipped across the USA and worldwide.
In addition to wild caught fish and shellfish, New England is an important state for aquaculture.
The region is known for dishes such as clam chowder, baked cod or haddock, fried soft shelled clams. lobster rolls, clam bakes, and other seafood recipes.
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