This blushing, ocean-dwelling cousin of the trout is available in a huge array of varieties. You can choose from wild or farm-raised, and Pacific or Atlantic salmon. True salmon connoisseurs prefer wild salmon to farm-raised because of its firmer flesh and superior flavor. There will always be fierce debates over whether Pacific or Atlantic salmon is better, but the primary difference between the Pacific and Atlantic varieties is really a matter of lifestyle and biology rather than a matter of flavor: Pacific salmon die soon after spawning, whereas Atlantic salmon can spawn several times in their lives. In most parts of the world, if you see fresh or frozen salmon in the grocery store, it will be Atlantic farm-raised salmon. Farmed salmon accounts for about 70 percent of the worldwide supply of this marvelous orangey-red fish.
The flesh of salmon ranges in color from pale pink to brilliant orangey-red,depending on its species and living environment. It gains its unique color from a pigment called taxanthin, found in the crustaceans and insects that salmon prefer to eat. Within the salmon family, here are several different species, which range in size from three pounds to over 100, and each has a slightly different flavor and texture.
Broiling or grilling - remove any charred particles from grill. Wipe grate with lightly oiled towel. Cut fish into pieces of even thickness. Cook until desired doneness. For salmon and halibut approximately 8 min on the front side and 5 minutes on the back.
Baking or roasting - portion the fish and arrange in a well-oiled or buttered pan. Place pan in preheated oven. Bake at 400* for approximately 15 minutes, basting half way through.
Sautéing - cut or portion fish. Heat a sauté pan over med heat. Add enough oil or butter to cover the bottom of the pan. Sauté the fish for 7 min on each side or until flaky.
Steaming - portion fish to appropriate size. Prepare the cooking liquid and bring to a boil. Place fish on steaming rack and cover tightly. Steam the fish for approximately 5 min or until desired doneness.
Poaching - heat fish stock or seasoned water to 180*-190* degrees and place fish in liquid. Be sure to cover the fish entirely. Poach fish until desired doneness. Do not boil.
Basic spices for salmon and halibut: rosemary, lemon, dill, garlic fresh or powder, onion, basil, pesto, salt, pepper, you can use any combination of these spices. Try one of our own world famous seafood spices.
Crabs - all of our Dungeness and king crab are all ready cooked and ready to eat. You can steam them for approximately 3 to 5 minutes. Do not overcook; the meat will become tough and rubbery.
Lobster 20 oz to 24 oz - boil lobster for 7 minutes. Then remove from water and butterfly it. Place in oven and broil it for 11 minutes or until it starts to brown.
Shrimp and prawns - peel and de-vein the shrimp and prawns. Add seasonings and skewer if placing on a barbeque. Cook 3 to 4 minutes on each side or until desired doneness.
Boiling or steaming - before boiling or steaming shellfish, discard ones that have an open shell that won't close. Add to boiling water or steamer. Cook until shells open, about 3-5 minutes.Discard shellfish that shells do not open after cooking.
Barbecuing - place live shellfish on grill, and cook until they open. Discard any shellfish that do not open after cooking.
Why don't you try some fresh shellfish?