Locovores rejoice! We have fresh Red Rockfish from Oregon coastal waters. These fillets are sustainably caught with hook and line, fresh and ready for your grill. If exotic species sound exciting, check out the Pomfret from Hawaii. Also known as Mon Chong, this mild flavored fish is perfect for grilling, baking or fish tacos. Of course, we also have lots of Sockeye and Chinook Salmon, and True Cod from Alaska.
Enjoy sweet tender halibut in its most delicious form – cheeks. I like to broil them after a quick dip in egg and rolled in panko. You may also be interested in fresh Rockfish, direct from the coast. Mahi Mahi, Dover Sole, Chinook and Sockeye Salmon round out our fresh fish selection this weekend. Pick some up for your dinner plate today!
A recent program on National Public Radio called into question claims made by the Marine Stewardship Council regarding their sustainability certification of certain fisheries. I think this topic deserves some analysis so we can gain an understanding of how to preserve our ocean resources. I will look at the challenges of defining sustainability, pressures from economic factors that encourage wasteful fishing practices, and examples of managed fisheries that point the way to cooperative sustainability. Continue reading
Fresh news in LifeSource Seafood, a delicious variety for your enjoyment!
Fresh Mahi Mahi available now! Enjoy some Chinook Salmon, just available.
Dover and Petrale Sole are fresh and try some Sablefish (Black Cod,) a buttery
fish high in omega fatty-acids, flavor and nutrition. Fill your table with healthy wild fish!
- 1 to 1 1/2 lb Ling Cod or True Cod steaks
- Sea salt
- Gluten-free flour for dusting
- 16 oz can of crushed tomatoes
- 1 chopped medium onion
- 3 T. olive oil
- 1 finely chopped garlic clove
- 1 T. ground cumin
- 2 T. fresh chopped dill, or basil
- 3 T. olive oil, for sauteing the fish
Make the Sauce:
- Add three tablespoons of olive oil to a pan and heat it over high heat for a minute or two. Add the chopped onion and saute over medium-high heat until translucent, about 3 minutes.
- Add the garlic clove and saute for another minute or two. Add the tomatoes and cumin and stir to combine. Test for salt, and add some if needed.
- Bring the sauce to a simmer and let it boil down for 10-15 minutes; you want a thick sauce and you’ll need to evaporate a lot of water.
- Once the sauce is done, turn off the heat and set aside.
- In another pan, heat 3 more tablespoons of olive oil over high heat.
Prepare the Fish:
- Dust your Ling Cod steaks in flour and tap off excess.
- Turn the heat down to medium and saute your fish, skin side down if there is skin on them. Cook this way for 5-10 minutes, or until you see the cooked portion of the fish reach about halfway up the sides. Don’t let it cook too fast or you will burn the surface. Take your time.
- Flip the fish and cook the other side until lightly browned, about 4-5 minutes.
- To serve, spread some tomato sauce on the plate and top with the fish. Sprinkle fresh dill on top as a garnish.
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.
- 3 tbsp Gluten-Free flour
- 3 tbsp cornmeal
- 1/4 tsp sea sal
- t1/8 tsp pepper
- 2 tbsp butter or margarine
- 1 lb fresh Alaskan Cod fillets
- 1/4 cup grated parmesan cheese
- 1 lemon and a sprig of parsley for garnish
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
We have a generous helping of fresh Coho Salmon for your holiday feasting! Fresh from Alaska, these tender Coho fillets are wild, and never frozen.
Sushi-lovers, be sure to check our seafood case this week! We have several sashimi-grade exotic species for your enjoyment including Ahi tuna, Mahi mahi and Ono loin. All our sashimi-grade fish is sustainably harvested and held frozen to kill pathogens. These species are all delicious raw or lightly seared. We also have fresh Ling cod and fresh Petrale Sole to round out our assortment.
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.