Want Seafood? Go Alaskan!
A few miles north of mainland America is Alaska, the lone state, and the proud producer of some of the world’s finest seafood. The pristine waters of Alaska are home to five different varieties of Salmon, four different varieties of Whitefish, and a myriad of jumbo-sized shellfish.Alaska offers clean, untainted waters where its seafood can grow and develop in the wild. There is no fish farming here, only the generous bounty of the ocean. Alaska is the only state which prides itself on its fishing industry, and you can feel a bit better knowing that Alaskan fisheries only produce what is sustainable by the ecosystem- the state works hard to ensure that no over fishing takes place and that the fish populations remain at healthy and sustainable levels.

Alaskan Salmon is of the same significance as Alberta Beef- seafood lovers everywhere know the difference between farmed Salmon and a fresh, Alaskan Salmon. The difference comes as more than just taste (though the difference is quite significant), but also in color and texture. Alaskan Salmon has a much deeper color, and is quite tender. Just as a steak lover will notice the difference between AAA, prime-cut beef and poor quality beef, a Salmon lover will immediately see, feel, and taste the difference.

Having trouble thinking of ways to incorporate seafood into your diet? Try some extra-large Alaskan Scallops, or perhaps some Alaskan Spot Prawns. Both are delicious, easy to prepare, and are high in iron and lean protein. Reducing the amount of red meat that you eat and replacing it with fresh Alaskan Seafood is a great way to increase your consumption of amino acids and essential fatty acids while reducing your cholesterol at the same time. Alaskan Seafood ?Good for the body, Great for the soul.

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Enjoying seafood is an excellent way to eat healthy and enjoy delicious meals. The following is a primer to help consumers select and enjoy seafood items.
Blacken – to sear fish or seafood in a cast iron frying pan or grill with high heat. The item is usually heavily coated with a blackening seasoning and typically cooked rare in the center.
Broil – to cook an item in the lower section of the oven where heat contacts the item from above~Broil – to cook an item in the lower section of the oven where heat contacts the item from above~Broil – to cook an item in the lower section of the oven where heat contacts the item from above}~Broil – to cook an item in the lower section of the oven where heat contacts the item from above~Broil – to cook an item in the lower section of the oven where heat contacts the item from above~Broil – to cook an item in the lower section of the oven where heat contacts the item from above}}. This method is good for browning the topside of a fillet or other seafood.
Ceviche – also spelled cebiche or seviche. A form of citrus marinated seafood salad. Ceviche originated in Peru.
Chowder – a rich soup using seafood, vegetables and either a tomato based or dairy based broth.
Bisque – a rich spicy soup containing lobster, shrimp or other seafood.
Fillet – a cut of fish which consists of one boneless side of the fish, either skin on or skin off.
Farm raised – seafood which has been grown in containment and fed a controlled diet.
Omega 3 – fish oil is an important source of Omega 3 fatty acids; eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Omega 3 fatty acids found in fish oil have numerous clinically proven health benefits.
Sustainable – the ability of a population to be harvested and still reproduce enough for population levels to remain constant.
Wild caught – seafood that have existed naturally and harvested from the environment.
Catfish – this fish has white meat and a delicate flavor. Catfish are easily farm raised.
Calamari – squid, prepared a variety of ways. Calamari is popular in several cuisines.
Clams – a large group of shellfish. The most popular are hard clams which are eaten raw, steamed or in dishes such as chowders~The most popular are hard clams which are eaten raw, steamed or in dishes such as chowders}.
Conch – this term is often applied to species of whelk, caught along the USA eastern seaboard. Whelk are large mollusks, similar to snails. The meat is tough but has a distinctive flavor. Whelk or “Conch” meat is popular in Oriental cuisine for dishes such as sushi. It is also popular in Caribbean cuisine and is used in chowders and other recipes.
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