Saturday, July 12, 2008

Recipe of the Week - Shibi Tuna Salad on Romaine Wraps

In This Issue:
[Recipe Videos] [Shibi Tuna Salad on Romaine Wraps] [Coupon Codes] [Partner Offers]
[A Tongue in Cheek Look at Salmon Marketing]

A Tongue in Cheek Look at Salmon Marketing Terms
As we travel around the country or surf the web, the amusement level can get very high when reading Salmon product descriptions! We thought it would be fun to take an “insiders peek” at certain commonly used descriptive terms and then let you know what they really mean…if in fact they actually mean anything!

Some of our favorite marketing terms:
Term #1. “Boneless & Skinless” - Usually a poorly handled, net caught fish that has been badly bruised, grade 3 or 4. The fish is split, and “deep skinned” to remove the skin and bruising marks. These fillets are significantly thinner than a grade 1 or grade 2 fish. Unfortunately, most of the Omega 3 oils concentrate between the skin and the meat! So, less fish & less oil! It sounds pretty good though! (I think the phrase was borrowed from poultry marketing)

Term #2. “Organic Salmon” – Salmon is either Wild or it is Farm Raised. There is no classification for “Organic Salmon”. In past investigative articles in the New York Times and Consumer Reports, several retailers referred to their Salmon as “Organic”. In each and every case, it was a farm raised fish but sold at the Wild Salmon price!

Term #3. “Salmon” – There has been no Federal requirement to identify salmon by species, thus “Salmon” or “Wild Salmon” could mean any salmon species. This is great for the grocery store, but bad for you! King (Chinook), Sockeye, and Steelhead are the premium Wild Salmon Species. Coho (Silver), Chum (Dog, Keta etc.) and Pink Salmon are “Wild Salmon”, but are significantly softer fish with much lower oil content. Since 2005, there is a Federal Requirement to identify Salmon as Wild or Farm Raised and the Country of Origin…. For some reason, this only applies to grocery stores, not fish markets…hmmmm.

Term #4. “Boneless” This is a favorite! Wild Salmon have two types of “bones”. First, there are the standard backbone and rib bones descending downward from the backbone towards the belly. These are easily removed in the filleting process. Next there are the “pin bones” which extend upwards from the backbone at roughly a 45 degree angle. In Wild Salmon, this cartilage bone is firmly held in the meat and difficult to remove. Thus, with many suppliers, the “pin bones” are now “cartilage” not “bones”. Pin Bones in farm raised fish are much easier to remove as they are not strongly attached to the fish due to its sedentary existence. This is actually a great way to tell the difference between Wild and Farm Raised Salmon in the grocery or fish market. If the pin bones remove easily, it is either real old fish or farm raised! At Wild Ocean Seafoods, all of our Salmon Fillets are Boneless with Pin Bones Removed!

Term#5. " (Insert River) River Salmon" This became popular over the recent years with the success of the Copper River Salmon Marketing Program. Now we have Salmon marketed by "river". To put this in perspective, there is a difference between the average fat content of certain salmon runs based on the "degree of difficulty" in the return up the river. Fast flowing, fast dropping river systems with class 3 rapids do provide a significantly greater challenge to the Salmon moving upstream. Thus, there is a tendency for fish from rivers like the Copper River in Alaska, the Rouge River in Oregon and The Columbia (Dams)/Snake River System (Rapids) in Washington to have higher fat content to sustain them on their journey. It's great marketing, but actually amounts to only a 3% to 5% difference in fat content! When the catch is graded after capture, the difference in fat content drops to 1% to 2%. [TOP]

Ahi/Shibi Tuna Salad on Romaine Wraps
Recipe of the Week - July 11th 2008

Note: As this recipe contains either wasabi paste or horseradish, you might want to adjust to taste. We toned it down from our normal preparation. But, do use it.

2 Wild Ocean Seafoods Shibi Steaks, about 12 ounces
2 tablespoon olive oil
2 Tablespoons mayo
1/2 Tsp Wasabi paste or 1Tbsp of grated horseradish (or to your taste)
1½ heaping Tbsps of fresh chopped dill
½ cup grated sharp Asiago cheese (Stella® Brand Recommended – Don’t use Bellegosio®)
4 scallions
Salt and Pepper to taste
Romaine heart lettuce leaves
1/4 Cup toasted sesame seeds for garnish

Prep (mis en place):
Prepare Wasabi Paste by adding water to the powder
Slice white and light green part of the scallions very thin
Peel leave off Romaine, reserving the inner leaves, wash & dry
Chop Dill

Toast Sesame Seeds in a Dry Skillet until brown over med high heat and remove
Heat a skillet on high and wipe with the oil. When the skillet is hot, place the fillets, which have been salted and coated with pepper, in it and cook for about 2-3 minutes on both sides, until the fillet is still rare in the middle. Do not overcook!
Remove the fillet to a plate and let it cool down (it will continue to cook as it cools). Then using a sharp knife cut the tuna into chunks or slice thinly.
Place Tina in a mixing bowl
Add the rest of the ingredients, gently fold in and taste for seasoning. If you want to add more mayo, dill, or wasabi/horseradish, now id the time.
Sprinkle with the toasted sesame seeds, and serve on the romaine leaves.[TOP]

Recipe Videos
We are expanding the number of Recipe Videos on our Web Site and have divided them into three subcategories: Wild Salmon Videos, Hawaiian Seafood Videos and Shrimp & Scallop Videos. Just click on the image or title to go to the video! This venture has proved more difficult than we anticipated. There are literally hundreds of videos on these subjects to choose from. Unfortunately, 90% of them either recommend incinerating the seafood or are simply unappetizing. We have a weekly "video review get together" to take a look at interesting recipes and preparation techniques. Now that summer has finally arrived in Ferndale, we are configuring our "set" to produce some shorts videos covering "cooking tips n tricks" and some of our favorite recipes.[TOP]

Coupon Codes for July
Save 20% on Tom Douglas Sauces & Marinades - Use Coupon Code TOM20
Save an additional 10% on King Crab Snap n Eat Leges & Claws - Use Coupon Code SNAP10
Save an additional 10% on Hawaiian Ono (Wahoo) - Use Coupon Code ONO10

Partner Offers
Wine & Beverage - My Wines Direct is featuring 6 Bottles for $79 with Free Shipping! Ironwood Market is also offering Free Shipping on orders over $79!
Gourmet Meats & Cheese - Hickory Farms Summer Sale Save 10% Off entire purchase!
Kitchenware - The Sur La Table Summer Sale is on now! also has a Summer Sale with up to 75% off and half off shipping!
Coffees & Teas - Adiago Teas is offering free shipping on orders over $50, Boca Java Coffee has a special with 4 bags of coffee including Kona Coffee for $26.95, Illy Coffee od Italy is offering 2 cans of coffee, two mugs and a measuring spoon for $26
Cookbooks - We have updated our selection of 18 cookbooks that represent the best in Hawaiian, Pacific Rim, and Northwest - Alaskan seafood preparation. These volumes are great companions to Wild Ocean Seafoods Alaskan and Hawaiian fish.
Enjoy these recipes with your family and friends!



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