Discover How To Choose Low Mercury Seafood

Pregnant Women and Children Need To Be Careful

1. Choose low-mercury fish- those that are small and low on the food chain. Because mercury bio accumulates as it goes up the marine food chain, small fish, like tilapia and cod, and shellfish, like shrimp, crab and oysters, have low mercury levels. To help people remember this, the Washington State Department of Health has made a very handy pocket guide to mercury levels in fish.

2. Limit fish consumption to 12 oz. a week for kids and young women, especially those of us that might consider becoming pregnant. Because mercury is a neurotoxin that can affect children, babies and fetuses at lower doses than adults, it’s most important for kids and women who are pregnant, nursing or may become pregnant to avoid high-mercury fish and limit fish consumption. Keep in mind that your body can take a while to eliminate the mercury that you consumed before you got pregnant so if there’s any chance you may become pregnant soon, it’s best to be cautious about mercury in fish. Try and stick to the lower mercury suggestions that where first mentioned above.

Check out a very good Recipe for Grilling Tilapia Below ;o)

Grilled Tillapia with Mango Salsa

While I will be using Tillapia with this dish, you may use any fish, Salmon or Tuna are also great choices.

I like Tillapia for its mild flavor, and texture that make it a great fish for the grill, or to be seared off in a heavy pan. This is a fish that is primarily farm raised and very easy to find in almost any market while being very affordable it is a perfect choice for a money saving meal.

The  dish will get a huge punch of flavor from a “Tropical Mango & Avocado Salsa”. We will serve the fish over  a bed of mixed Spring Greens which will be dressed with an “Orange and Basil Almond Oil Vinaigrette.” I will be using an orange flavored vinegar that I love from Cuisine Perel cuisineperel.com, these fruit flavored vinegars are of exceptional quality!

Adding veggies is so easy to sneak in as a salad so I will add some Carrot sticks and Green Beans after being blanched and chilled, with some Artichoke Hearts, and Hearts of Palm to the Mixed Baby Greens. By doing this I add texture to the dish while adding nutrients and vitamins, boosting the depth of flavors. This recipe is for six.

1. For the Tillapia all we need is a bit of “Allegro, Hot and Spicy Marinade”, which we use to flavor the fish. It will absorb the flavor quickly so only allow it to marinade for 3 minutes! Then we will place it on a hot and well oiled grill pan, cooking for about 4 minutes and then turning only once and cooking for 5 minutes longer. Now you see how quickly the fish cooks, so I suggest  having everything else done and the salad on the plate before cooking the fish.
2. The Carrots and Green Beans  should be cleaned and blanched earlier as much as a day ahead if you like. Carrots should be cut into sticks so as they mimic the size of the beans, and chilled before adding to salad greens. The Artichoke Hearts and the Hearts of palm should be quartered and chilled as well. I use 1/2 lb of green beans and 2 carrots, 6 artichoke hearts and 6 hearts of palm.
3. For the Salad Dressing you will need 1 Green Onion, 1 clove garlic, 3 sprigs fresh Thyme leaves removed from stem, 3 large Basil leaves, 5 Tbs Orange Vinegar, 2 Tbs granulated sugar, pinch Cinnamon, 2 Tbs water, and 1/4 cup Almond Oil, 1 tsp ground Mustard. Put it all in the blender and blend till smooth. Reserve, toss salad greens, carrot sticks, green beans, artichoke, and hearts of palm in dressing before you plate.
4. For the Mango Salsa you will need:2 Mango peeled and deseeded diced into small bite-sized pieces, 1 small Purple Onion diced,  2 ripe Avocados cleaned and diced, 6 Basil leaves and 4 Mint leaves chopped, 12 Grape Tomatoes halved, salt and pepper to taste, and add 1 Tbs of the dressing. Toss in a bowland chill for 1 hour. Serve atop the grilled fish after placing over the dressed greens. I sometime add a garnish of Toasted Sliced Almonds  for added flavor and a nice crunch!

This is a simple and delicious meal for any time of the year, but I love it especially in the summer months. Try swapping the mango with Pineapple, Blood Orange segments, or even sweet Blackberries. My wine choice for the meal is a light and crisp “Waterbrook Pinot Gris” Eat Healthy, Eat Seafood. Enjoy!

Eating Seafood is One of the Best Things You can do for Your Health!

Discover the Health Benefits of eating Seafood from Oregon Seafood.

Eat healthy, eat fresh seafood Prepared to perfection, fresh seafood can make you want to be on a seafood diet for ever. Seafood is very healthy for you than eating red or white meats that contain lots of fats.

Fresh seafood does not always mean that it has not been frozen; it sometimes means that it was frozen fresh. After all, if you didn’t buy it frozen, you would be limited to only a few choices of seafood instead of being able to enjoy seafood from around the world. If you decide that really fresh, unfrozen seafood is what you prefer, there are a few things to look for to ensure you are really receiving fresh seafood.

The first thing you look at are the eyes, make sure they are clear, not bulging. Next the gills should be red, not even slightly pink. The flesh of the fish should feel firm.

Most importantly the fish should not have a fishy smell to it. To keep the seafood from going bad you should store it at 39 degrees and cook it as soon as possible. Remember, if there is any doubt as to whether seafood is fresh or not, don’t take a chance on eating it. Seafood that has spoiled can make you very sick. The best way to cook seafood is when it is still frozen.

A lot of people prefer the taste of it when it has been cooked on a barbecue grill. Wrapping it in foil helps give it the most favorable taste possible. Seafood can also be cooked in a frying pan, or baked in an oven. If you do thaw out the seafood before cooking it, then you have to make sure it is cooked immediately upon thawing and should never be refrozen. Seafood is good for you because it is low in fat and high in protein. Most fish contain oils that are called omega-3. These oils can help prevent some diseases and treat certain types of illness. The eel is one type of seafood that contains a high fat content, but only a very few types of seafood contain fat.

Being on a seafood diet can be considered a very smart and healthy thing to do. There is a long list of diseases that eating fresh fish can help prevent. In countries where the women eat less red meat and more seafood, they have reduced problems with breast cancer. Another disease that seafood seems to help prevent is Alzheimer’s.

You can also take fish oil instead of eating seafood if you prefer. Seafood is a great source for women to receive iron and iodine, which are two vitamins that help your thyroids. If you want to add iron and zinc to your diet try eating scallops and mussels. By eating seafood on a regular basic you can enjoy many healthy benefits.

Oregon Seafood is located: 1167 SE Tualatin Valley Hwy.  Hillsboro, Oregon   97123    503-693-7222
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Grilling doesn’t have to be Intimidating if you Master 2 Basic Skills

Preventing Fish from Sticking.

Follow these easy techniques compliments of chefs from Regal Springs Tilapia to make your grilled fish perfect each time. And keep reading for a delectable recipe for Grilled Tilapia with Fresh Tomato Relish!

FISH GRILLING TIPS

The Right Cut: Select the thickest cut you can to avoid breakage when you turn the fish. If one part of the fish is much thicker than the other, consider cutting uneven fillets into two to avoid drying out the thinner portion. Cook the thicker half first, and when it’s halfway cooked, put the thinner half on.

Prevent Sticking: Achieving a non-stick cooking surface is critical and is a two-part process: First oil the grill, then oil the fish.

• Oil before you light the grill: Spray a light coat of non-stick cooking spray on the grate or wipe a light coat of vegetable or olive oil directly on the grate with a paper towel. Never spray non-stick spray on a grate if the fire is lit.
• Oil after the grill is lit: This technique is preferred over oiling the grill before it’s lit since heating and then oiling is key to getting those spiffy grill marks seared into the fish. Start with a very hot grill. Brush briskly with a wire brush. Oil the grate by tightly folding a paper towel and dipping it in vegetable oil. Protect your hands from the heat by using tongs to grip the oiled paper towel as you rub it across the grate.
• Oil the fish, too: Lightly brush both sides of the fish with olive, vegetable or sesame oil. Take caution to not over-oil, though, which leads to flare-ups and sooty residue.

It’s All In The Presentation: For professional-grade crosshatches, turn the fish a quarter turn after 2 minutes on the grill.

Prevent Breakage: Do not flip the fish repeatedly, and do use a wide-headed spatula. You can tell when fillets are ready to flip when edges are flaky and opaque.

Check if it’s Done: The meat is done when the meat is opaque all the way through and the juices run clear. If any part of the meat is still glossy and partially translucent, it’s not done. Remember, too, that fish continues to cook a little after it’s removed from the grill.

RECIPE
GRILLED TILAPIA WITH TOMATO BASIL RELISH

Ingredients:
• 4 (6 oz.) Regal Springs tilapia fillets
• 3 medium red onions
• 4 cups cherry tomatoes
• 2 lemons
• 2 cups of fresh basil
• 1 cup of pine nuts
• 1/3 cup extra virgin olive oil
• 4 tbsp. sweet balsamic vinegar
• Salt and pepper

Directions:
• Preheat grill to medium high heat.

• Prepare the tomato relish by slicing tomatoes in half. Wash and pat dry the basil leaves and slice into 1-inch thin strips (removing tough center vein). Toss the tomatoes, 3 tbsp. of the olive oil and basil. Add salt and pepper to taste. Toss again and set aside.

• Toast the pine nuts by placing in a frying pan over medium high heat and tossing until golden brown–this happens quickly so tend to them carefully. When toasted, set aside to cool.

• Prepare the onions for grilling by slicing into 1 inch slices and brushing each side with olive oil, salt and pepper. Prepare the tilapia in the same way with the addition of a squeeze of lemon juice.

• Place onions on the grill first and cook the slices until golden charred and soft (depending on the heat of the grill, about 8 minutes). Turn carefully so onion does not fall apart. (Onions can be cooked in tin foil as well).

• Wrap tilapia fillets in tin foil and seal tightly. Place on hot grill and cook 3-4 minutes each side until tender.

• Arrange the grilled onions and tilapia fillets on a platter–tilapia in the center and grilled onions around the edge of the platter. Pour the tomato relish over the fish.

• Squeeze fresh lemon and balsamic vinegar over the entire mixture and top with toasted pine nuts. Sprinkle with salt and pepper and serve.

Oregon Seafood is located: 1167 SE Tualatin Valley Hwy.  Hillsboro, Oregon   97123    503-693-7222
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"Discover some King Crab Cooking Tips"
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King Crab is The King of All Crabs!

We’ve Got King Crab Legs!

King crab being the king of all crabs is probably the most sought after crab known to man. Due to this, prices have gone up thus making these creatures more of a delicacy than a traditional meal. For this reason they demand respect when cooking and so should be done with care, pride and patience.

For this reason a bit of research is necessary for cooking King Crab due to the fact it is so large, any person should make the best out each individual crab by using all the meat as well as the shells and leftovers for a stock production.

The king crab didn’t only get its reputation for its size, but also due to having its very own unique texture and taste in comparison to all the other crabs available on the market. This crab can be prepared, presented and eaten in many different ways and be great as a main, or a starter which will satisfy any appreciating stomach.

The most popular way of cooking the King Crab is by boiling, broiling as well as grilling and luckily enough, is very tasty when either hot or chilled. Traditionally, like most other crabs they are served with melted butter or a squeeze of fresh lemon juice, which is recommended for first time eaters. This recommendation is simply to taste the original and natural flavors of the crab before trying other experimentation. When you reach this level, there are several ways to Spice up your king crab dishes but you have to be careful not to ruin the recipe as after all, the king crab is a delicacy.

A simple but delicious recipe is the well known Alaska King Crab Roy-ale. This simply consists of 2.5 to 3 inched chopped sections of crab legs which are brushed with a special sauce. This sauce consists of the usual butter, lemon juice, tarragon, parsley and a splash of Tabasco sauce and finally some very finely chopped and diced red onion. The most popular ways of cooking this recipe is again the traditional broiling method whilst reoccurring brushes with the sauce are carried out. Alternatively you can complete this method using a barbecue for grilling it but simultaneously giving it that smoky flavor.

Another recipe for the King Crab, which is very similar, but at the same time very different is the infamous Nuevo Latino style recipe which consists of grilling the crab meat in a lime butter sauce. Together with this butter, you mix in chili oil and maybe even some chilli flakes, cayenne pepper (amount depending on how hot you like your food) and another half a lime (juice). Again, brush the crab occasionally using this method until cooked through. Serve this with avocado salad which works well with all crab and maybe a little cocktail or fruit juice, depending on what you fancy.

Though Alaskan King Crab is generally thought of as a rich, decadent food, it is actually low in calories and fat. One 3.5-ounce serving of king crab provides 96 calories, 19 grams of protein, 2 grams of fat, 1064 milligrams of sodium and 53 milligrams of cholesterol.

Oregon Seafood is located: 1167 SE Tualatin Valley Hwy.  Hillsboro, Oregon   97123    503-693-7222
.