Cooking Methods For Frozen Fish

Frozen fish can be prepared with various methods, each offering a unique taste and texture to the dish. 

Baking is a classic approach, where the fish is cooked evenly, retaining moisture and flavor, especially when wrapped in foil with herbs and spices.

Broiling gives a delightful char and crispness to the edges, perfect for those who enjoy a slightly smoky flavor.

Pan-searing is ideal for creating a crispy exterior while keeping the inside succulent, often used with a coating of seasoned flour or breadcrumbs for extra crunch.

Cooking fish on a grill is a popular preparation method. Grilling fish usually enhances flavor without the need for expensive or hard to find ingredients.

Steaming is another healthy option that preserves the delicate flavor of the fish, often enhanced with aromatic herbs and citrus.

Air frying has gained popularity for its ability to cook the fish quickly while achieving a crispy texture without the need for excessive oil.

Each method has its own set of nuances; for instance, baking might require a longer cooking time but less attention during the process, whereas pan-searing requires a watchful eye to prevent burning.

The key to success with frozen fish is ensuring it reaches a sufficient internal temperature so that the fish is cooked through.

Experimenting with different seasonings, such as lemon pepper, dill, or paprika, can also elevate the flavor profile of the fish, regardless of the cooking method chosen.

Ultimately, the best method depends on personal preference and the specific type of fish being prepared. For example, thicker fillets like salmon or cod might fare better with baking or broiling, while thinner fillets could be ideal for quick pan-searing or air frying.

It's also worth noting that some methods, like steaming, are more forgiving and less likely to result in overcooked fish, which can be a concern when starting with a frozen product.

In conclusion, the most popular methods for preparing frozen fish offer a range of possibilities for both novice cooks and seasoned chefs, allowing for creativity and personalization in the kitchen. Whether seeking convenience, health, or gourmet flavors, there's a method to suit every taste and occasion.

Atlantic Salmon Tank Aquaculture Research

Atlantic Salmon

Maryland Sea Grant and University of Maryland, Baltimore County, are lead partners in a multi-state consortium to receive a $1.2 million grant to study how to optimally grow Atlantic salmon (Salmo salar) in land-based aquaculture systems.

The competitive grant comes from the National Sea Grant Office, part of the National Oceanic and Atmospheric Administration. It is part of a major agency effort to increase domestic aquaculture production and reduce the trade deficit associated with salmon imports.

According to the agency, about 90 percent of all seafood consumed in the United States is imported. Only about half of that comes from aquaculture, which puts pressure on wild stocks. Those imports add to a growing seafood trade deficit, already at $16 billion in 2017.

The funding will establish a coordinated network of recirculating aquaculture systems raising Atlantic salmon in land-based systems that re-use the water to grow fish.

Closed-system aquaculture allows for fish production in more affordable areas closer to population centers, which will lower the cost of production as well as the carbon footprint for transport. These systems recycle water and treat the waste with beneficial microbes, increasing sustainability.

Americans consume 500,000 tons of Atlantic salmon annually, 95 percent of which is imported, and valued at $3.4 billion, according to Yonathan Zohar, the chair of the UMBC Department of Marine Biotechnology and the grant’s lead principal investigator.

Zohar, based at Baltimore’s Institute of Marine and Environmental Technology, oversees one of the nation’s most sophisticated aquaculture research operations. The new grant, he said, “offers an opportunity for domestic production of Atlantic salmon to replace all of these imports. The only way to really scale that up is with land-based systems that are environmentally sustainable. This allows us to identify the bottlenecks, address the issues and develop a strategic plan to make sure this emerging Atlantic salmon aquaculture industry can be successful.”

Maryland Sea Grant Director Fredrika Moser said she saw tremendous value in a multi-disciplinary approach to growing domestic aquaculture through this grant. “Sea Grant is excited to work with our partners in research and industry to develop a roadmap that will help policymakers and federal agencies promote an economically feasible and environmentally sustainable land-based domestic aquaculture industry,” she said.

This effort to build these systems’ capacity and research their economic feasibility includes Sea Grant partners in Maine and Wisconsin as well as the University of Maryland Center for Environmental Science, University of Maryland Extension, Morgan State University, the USDA National Cold Water Marine Aquaculture Center, the University of Wisconsin-Stevens Point Northern Aquaculture Demonstration Facility, and the Conservation Fund’s Freshwater Institute in West Virginia.

Industry partners and collaborators include Superior Fresh in Wisconsin, Whole Oceans, LLC and Nordic Aquafarms in Maine, and American Salmon in Maryland, among others.

source: Maryland Sea Grant

Status of Stocks 2018 Report (NOAA)

Winter Flounder

In August, the National Oceanic and Atmospheric Administration (NOAA) released the 2018 Status of U.S. Fisheries Annual Report to Congress, that details the status of 479 managed stocks or stock complexes in the U.S. to identify which stocks are subject to overfishing, are overfished, or are rebuilt to sustainable levels.

The report notes that the vast majority of U.S. fish stocks were at sustainable population levels in 2018, and the number of U.S. fish stocks subject to overfishing remains at a near all-time low..

The report also documents a newly-rebuilt stock, smooth skate in the Gulf of Maine. This brings the total number of rebuilt U.S. marine fish stocks to 45 since the year 2000

A stock is on the overfishing list when the harvest rate of that species is too high. Of 321 stocks with known status, 293 (91%) are not subject to overfishing. The remaining 28 stocks (9%) are subject to overfishing..

Seven stocks were removed from the overfishing list, and five were added in 2018. As required under the Magnuson-Stevens Act (the U.S. ocean fisheries law), NOAA Fisheries works with regional fishery management councils and other partners to implement measures to immediately end overfishing.

A stock is on the overfished list when the population size of a stock is too low, whether because of fishing or other causes, such as environmental changes..

Of 244 stocks with known status, 201 (or 82%) are not overfished, leaving 43 stocks (18%) listed as overfished. No stocks were removed from the overfished list in 2018, but eight were added.

For more information, visit: https://www.fisheries.noaa.gov/media-release/number-us-fish-stocks-sustainable-levels-remains-near-record-high

source: NOAA Fisheries

International Year of the Salmon 2019

A coalition of organizations have declared 2019 as the International Year of the Salmon (IYS).

The International Year of the Salmon is an initiative to inform and stimulate outreach and research that aspires to establish the conditions necessary to ensure the resilience of salmon and people throughout the Northern Hemisphere.

IYS seeks to protect salmon by bringing countries together to share knowledge, raise public awareness and take action.

The extraordinary life histories of salmon in the Northern Hemisphere exposes them to many environmental and human-caused factors influencing their health and abundance.

IYS events are intended to raise awareness of what humans can do to ensure salmon and their habitats are conserved and restored.

There was an opening ceremony for the International Year of the Salmon at the Global Fishery Forum & Seafood Expo 2018.

The IYS North Pacific Opening Event was held at Jack Poole Plaza in downtown Vancouver, British Columbia, Canada.

Hosted by the North Pacific Anadromous Fish Commission (NPAFC) and the Pacific Salmon Foundation, the event drew an audience of media and over 100 leaders in salmon conservation from government, Indigenous groups, NGOs, academia, and industry from around the Pacific Rim.

Seafood Expo North America/Seafood Processing North America

Seafood Expo North America/Seafood Processing North America
Boston Convention Center
March 11-13, 2018

Seafood Expo North America/Seafood Processing North America is North America’s largest seafood trade exposition. The exposition features over 1,340 exhibiting companies from more than 50 countries.

Seafood Expo North America/Seafood Processing North America features fresh and frozen fish and seafood, value added products, processed and packaged fish and seafood, processing and packaging equipment, freight forwarders, logistical services, seafood-industry service providers, and more.

A New Product Showcase will feature the latest seafood products available in North America. Seafood Excellence Awards will recognize the best new products.

Conferences will discuss industry issues, new regulations, innovations, and trends. Attendees include owners, proprietors, executive purchasing managers, category managers, private label program buyers and equipment and packaging buyers from retail, foodservice, and other business categories.

For more infornation, visit" www.seafoodexpo.com/north-america/

World Tuna Day

In a 2016 resolution of the United Nations (U.N.) General Assembly, May 2nd was designated World Tuna Day.

The organization "Invites all Member States, organizations of the United Nations system, other international and regional organizations and civil society, including non-governmental organizations, to observe World Tuna Day in an appropriate manner and in accordance with national priorities, in order to raise awareness of the value of tuna, the threats facing tuna populations and the economic and social benefits of sustainably managed tuna stocks, and to share best practices in this regard;"

Tips for Cooking Fish On a Grill

Grilled Salmon Steak

Cooking fish on a grill can be easy with the proper equipment. Grilling fresh fish usually enhances flavor without the need for expensive or hard to find ingredients.

Whole fish, steaks, or fillets can be brushed with butter or oil before grilling to keep them from sticking to the grill.

Freshly caught fish are often grilled with the skin on, which helps keep the meat from breaking apart and drying out.

Previously frozen fish portions may have the skin removed. Skin-off portions usually have little or no dark meat, which can have a strong fishy taste.

A popular method of grilling fish is to place portions on a grill sheet, pan, or basket. Either of these accessories yield good results by exposing fish to smoke and heat while providing a stable grilling surface.

Grilling containers are also useful for cooking vegetables or other dishes. Their slotted designs allow excess moisture to escape.

When grilling fish, some cooks top fish with herbs, fruit slices, sauces, or other toppings. Toppings are used to add moisture, flavoring, color, and other elements.

For peak flavor, fish and other seafood is usually served as quickly as possible after grilling.

2013 North Carolina Seafood Statistics

In 2013, North Carolina Commercial fishermen brought in 50 million pounds of fish and shellfish with a dockside value of $79 million, according to the N.C. Division of Marine Fisheries’ Trip Ticket Program.

Commercial fishermen in the state landed 21 million pounds of hard blue crabs worth $26.4 million in 2013.

Shrimp was the second most valuable product with landings of 4.9 million pounds and a dockside value of $13 million.

Rounding out the top 5 most valuable species were spiny dogfish (3 million pounds and $302,248), southern flounder (2.2 million pounds and $5.6 million) and Atlantic croaker (1.9 million pounds and $1.7 million).

Commercial finfish landings totaled 22 million pounds in 2013.

Shellfish landings totaled 28 million pounds.

Oyster harvests increased by 33 percent, including a notable increase in landings from the Pamlico Sound.

source: N.C. Division of Marine Fisheries

Types of Smoked Salmon

Salmon is usually smoked by either hot-smoking or cold-smoking.

Hot-smoking is a process by which the fish is smoked from 6 to 12 hours at 120° - 180°F. The type and size of fish, desired flavor, local tradition, and other factors affect the hot smoking process.

Cold-smoking is done using temperatures of 100°F or less. Cold smoking times range from roughly 24 hours to as much as 3 weeks.

Types of smoked salmon:

American style kippered salmon is chunked, steaked or filleted Pacific salmon that has been brined and hot-smoked.

European kippered salmon consists of whole salmon that has been split, brined and cold-smoked.

Lox is a type of brined, cold-smoked salmon that tends to be saltier than other smoked salmon.

Several geographical designations for cold smoked salmon include Nova or Nova Scotia, Scotch-smoked, Danish-smoked and Irish-smoked. In some cases, these names refer more to a process than an actual area.

Cold-smoked Pacific salmon (usually coho or chinook) is often labeled as smoked salmon without reference to the type of smoking process.

Indian-cure salmon is brined fish that has been cold-smoked for up to 2 weeks until it becomes jerky.

Squaw candy is another type of smoked Pacific salmon consisting of thin strips of salmon that has been cured in a salt-sugar brine before being hot-smoked.

Both hot and cold smoked salmon is popular for making smoked salmon dip, fish chowders, and other recipes.

Angler's Cookbook To Be Published

The New Jersey chapter of Recreational Fishing Alliance (RFA-NJ) will be publishing an Anglers' Cookbook. The book will include a variety of recipes submitted by RFA members and staff.

While the creation of the cookbook is being managed by the RFA-NJ chapter, funds raised from the sale of the book will go toward the national organization's efforts to continue to fight for the rights of anglers nationwide.

Even though RFA members most likely have treasured seafood recipes, contributors can submit recipes in the categories of Appetizers and Beverages, Soups and Salads, Vegetables and Side Dishes, Main Dishes, Breads and Rolls, Desserts, Cookies and Candy, and This and That.

The deadline for the submission of recipes is July 10, 2011. Members may also submit high quality digital photos for consideration for the cover of the cookbook.

The cookbook will be published by Morris Press Cookbooks, which has published millions of cookbooks for organizations since 1933.

source: RFA - NJ

Great Lakes Whitefish

Historically, whitefish were an important food fish to Great Lakes communities. Their popularity as table fare continues today. Whitefish is also high in omega-3 fish oils.

In blind taste tests performed at Michigan State University, tasters chose Great Lakes whitefish 2 to 1 over comparable whitefish harvested from inland lakes in Canada.

Many restaurants throughout the region have chosen to use Great Lakes whitefish exclusively for everything from basic fish sandwiches to high-end cuisine.

Great Lakes Whitefish Sandwich Recipe

(2) 8 oz. fillets Great Lakes Whitefish, thawed
White or whole-wheat bakery buns
3 Tbsp. mayonnaise or salad dressing, regular or fat-free
Herbs to taste: Try basil, thyme, tarragon, dill or a blend
Iceberg or leaf lettuce
Tomato slices (optional)

Grill, broil, bake, or fry the fillets (see Preparation Tips). Split buns and warm in a toaster oven or microwave.

Mix your choice of herbs with the mayo. When fish is done, cut to fit buns. Arrange fish pieces on buns and top with herbed mayo, lettuce and tomato.

recipe source: www.greatlakeswhitefish.com