How to prepare Wild Sea Seafood's Signature Sockeye Salmon Thawing Instructions: Preparation and Cooking Instructions:
We recommend to thaw before cooking. However you can cook our signature sockeye frozen. Our supporters can show you fine recipies to cook from the frozen state at www.cookitfrozen.com
For the best thaw: Open package, refrigerate 8-15 hours
For a quick thaw: Place packaged fillet in cool water, it should be ready in 20 minutes.
Allow 8 minutes of cooking time per inch of thickness, measuring fish at its thickest part, or until Salmon starts to flake when tested with a fork. Fish taste and texture will be so much better if not overcooked. Salmon will continue to cook slightly once removed from the heat. This 8 minutes per inch rule applies to all of the easy cooking techniques listed below.
GRILL: Place fillet face down on hot grill for 2 minutes to serve. Turn over for 6 minutes, baste meat with oil or basting sauce.
BAKE: Place Alaska Salmon in greased or foil lined baking pan. Brush with oil or melted butter. Bake at 400 F for 15-20 minutes. It is not necessary to turn fish during baking.
BROIL: Place salmon on foil 5 inches from the heat for 9 minutes or until done.
SAUTE: Heat 1 tbs butter or oil in a hot skillet. Saute Salmon face down until golden brown (4 minutes), flip and cook for another 8 minutes.
POACH: Fill large skillet with tight-filling lid with water. Season with 2 slices lemon, 1 sprig of parsley and a few peppercorns and bring to boil. Add Alaska Salmon, cover, reduce heat and simmer until done.
Visit the link any time for many Foodservice or Consumer recipes to see some the many ways to cook
Wild Sea Seafood's 'Signature sockeye': Visit our supporter at http://www.alaskaseafood.org/recipes/search/results.cfm
Preparation and Cooking Instructions:
Wild vs. Farmed:
Unlike genetically modified farmed salmon, you not find antibiotics, high levels of PCBs, added pigment, or growth hormones in our Sockeye fillets. They are wild, all natural and pure. This makes the Wild Alaskan Sockeye Salmon the clear choice for consumers and food service operators throughout the world.
Farmed salmon are doused with antibiotics and pesticides to fend off disease and control bacterial outbreaks and parasites a.k.a. sea lice in their crammed pens. Antibiotics from the same classes that doctors use to treat humans. On top of these drugs, the fish are given a salmon-colored dye in their feed (canthaxanthin and astaxanthin), without which their flesh would be an unappetizing grey color.
Wild vs. Farmed:
All these synthetic chemicals, pesticides, vaccinestoxins and antibiotic-laced waste contaminates the waters around the farm and is exposed to ocean currents. Same reason we can not contain a peeing section in a swimming pool. This creates a deadly environment for wild stocks that inhabit the areas.
What we should know about 'organic' farmed salmon:
In October 2002, the Department of Agriculture created the organic seal. This symbol lets consumers know that the product is in compliance with the standards of the National Organics Program of the USDA. However, the program does not currently have standards that pertain to seafood. In fact, there is no regulatory agency in the United States that sets organic standards for salmon. Therefore the use of the term organic in conjunction with salmon is not in violation of USDA policy because there are no standards for salmon. USDA regulates the use of the organic seal, not the word ‘organic’. This allows fish farmers the freedom to use the term loosely by feeding their fish wild feed. Though they may have better practices with their feed than conventional salmon farming, it is not by any means organic. Whole Foods, the largest natural foods store in the country, buys from the few “organic” farms but refuses to mark their product organic. There is no evidence to date that indicates the contaminant level of organic farmed salmon is less than that of conventional farmed salmon.
Tests have shown that farmed salmon contains 16 times more cancer-linked PCBs than wild salmon. Environmental Working Group (applying EPA health standards) suggests eating no more than one serving of farmed salmon per month.
Health of Omega-3:
Omega-3 fatty acids promote healthy vision and brain development in infants, helps fend off heart disease, rheumatoid arthritis, psoriasis, migraines and reduce the risks of cardiovascular disease in the general population. Omega-3 fats can also reduce the risks of certain cancers (particularly of the breast, prostate and colon). The American Heart Association recommends two servings of fatty fish per week.
Health of Omega-3: