Thank you to all who attended the event!
Touted as a healthy source of lean protein, shrimp have gained tremendous popularity in recent years, becoming the most consumed seafood in the United States. Our voracious appetite for these delicious crustaceans has created a huge demand for more harvests wherever possible.
Previously, in alignment with our seafood sustainability guidelines, LifeSource was only able to offer Rockfish that complied with Seafood Watch’s “Good Alternative” recommendations. This narrowed our choices to hook and line Rockfish and restricted us to only certain species. The Monterrey Bay Aquarium now recognizes the Marine Stewardship Council sustainability certification as equivalent to their own “Good Alternative” categorization. Recently, the MSC evaluated the Washington, Oregon, and California fisheries for several species of Rockfish and found them meeting or exceeding MSC standards for sustainability. Because the industry has taken the steps to ensure sustainability, LifeSource can now offer these species for sale in our fresh fish department. The cooperation among fishing vessels, government regulators, and the Marine Stewardship Council, indicates the growing interest among consumers, fishing industry and retailers for a scientifically managed, sustainable supply of seafood for the future. It is clear that our choices as consumers significantly encourage sustainability in this industry.
White Chinook Salmon: the prime rib of the sea. One of the most rare and sought after wild salmon. Delicate and buttery in both taste and texture. And now available here at LifeSource.
Only 1% of the salmon population has this white flesh variation. Caught in the cold Pacific waters that produce their beautiful, firm flesh. These pale salmon are higher in Omega-3s than their red-fleshed counterparts and when cooked right, they just melt in your mouth. Stop by LifeSource and pick some up before it’s gone! Grill some of this mouthwatering delicacy and top it with your own homemade white peach marmalade from juicy, in-season, organic white peaches available in our produce department!
Grilled Chinook Salmon with White Peach Marmalade
This is a foil barbecue method, but the salmon is also great baked or pan seared.
4 6-oz filets of salmon, or one side
1/2 cup white wine
Salt and pepper to taste
1 cup White Peach Marmalade
White Peach Marmalade
2 tbsp ginger, minced
1 cup sugar
1 lemon zested and juiced
3 each white peaches, pitted and chopped
1 tbsp cornstarch
2 tbsp cold water
1/2 bunch mint, chopped
Place ginger, sugar, lemon zest and juice in a medium sauce pot.
Cook on medium heat for 6 minutes or until sugar starts to bubble slightly.
Add the peaches and cook for an additional 3 minutes.
Mix the cold water with the cornstarch and add to the mixture.
Let cook on low for 3 minutes.
Place in a dish and stir in the mint. Place in refrigerator to cool.
Heat your barbecue to high.
Make a big enough piece of foil to hold the salmon and wrap it over one more time.
Create pocket or gully in foil and place white wine in it.
Season salmon on both sides with salt and pepper, then place in the foil.
Place on barbecue and then turn it down to medium heat.
Close the lid and cook for 11 minutes.
Depending on the thickness of the salmon, check the middle to make sure desired temperature is achieved.
Open up salmon and cover with White Peach Marmalade.
Make the Sauce:
Prepare the Fish:
Alaskan fishing boat captains and crew battle blizzards and sub-zero temperatures to catch the freshest True Cod available. Now is the best time to enjoy this premium mild-flavored white-flesh fish. LifeSource will have a steady supply of True Cod for the next few months, so here is an easy way to enjoy this fish.
Combine flour, cornmeal and seasonings. Melt butter in shallow bakng dish. Dredge cod in flour mixture, place in dish. Turn cod to coat with butter; sprinkle with parmesan cheese. Bake at 450 F 8 to 10 minutes or until cod flakes easily with a fork. Garnish with parsley and a wedge of lemon.
Makes 4 servings
The Pomfret is a Hawaiian deepwater fish with a white to pinkish flesh. Known as Mong Chong in Hawaii, it is usually only found in restaurants, but we have a special delivery of a few pounds for LifeSource customers. Pomfret is an excellent source of lean protein, and is rich in niacin, vitamin B6, vitamin B12, phosphorus, and selenium. Pomfret has about 350 mg. of Omega 3’s per four ounce serving. Its high oil content makes it ideal for grilling, broiling, baking or in tempura. Try a little Hawaiian treat, fresh Mong Chong!
To guide our selections, we rely on the Seafood Watch program of the Monterey Bay Aquarium. From their website:
“Seafood Watch defines ‘sustainable seafood’ as seafood from sources, whether fished or farmed, that can maintain or increase production without jeopardizing the structure and function of affected ecosystems.”
LifeSource chooses to carry only wild species native to the Pacific Ocean. When seasonally available, we carry mostly Oregon native species like Halibut, Chinook Salmon, Sole, and Albacore Tuna, and occasionally including wild Hawaiian, Californian, and Alaskan species for variety.
As part of our buying practices, we ask our seafood suppliers questions regarding fishing methods, where the fish were caught and their perceptions of the health of the local stocks. Our efforts help assure we are able to enjoy plenty of wild fish in the future.