Shred lettuce of your choice. Make a mound of lettuce on each plate. Place Crab Meat (Shrimpmeat) on the top of the bed of lettuce. Top with Louie Dressing. Arrange the tomato wedges, slices of hard boiled egg, and black olives around the outer portion of the plate. Sometimes I cut the eggs into wedges and other times as circles.
TheSunday mornings are my weekly shopping days. I like to go early before the crowds get up even though it is my day off. Since my cart is fuller than most I usually let others go first with smaller carts. Today, there was only one checker working. My cart was full and three others waiting behind me had less than 10 items. Of course, I suggested they go before me. One older man told me he wife would be very grateful for the courtesy. We got talking while we waited. I told him the longer checking out time allowed me the opportunity not to rush home to the mounds of laundry, the gardening, and my three sons! He was surprised that I was already out and about. I mentioned that my husband was with the garbage company and I was in the fish business. We were both used to early mornings. It was then that he asked me a question pertaining to the fish business. He wanted to know why he would only see Atlantic Salmon in stores. Why wasn’t there any Pacific Salmon sold in stores? What was the difference between Atlantic Salmon vs wild Salmon?
There is one very important difference between the Atlantic Salmon vs wild salmon found in markets. The Atlantic Salmon found in markets is farmed salmon. Anytime you see the word Atlantic before the word salmon in a market remember that it is farm raised. There also is a Pacific Salmon that is farmed. What you really need to be on the lookout for are the words wild caught salmon. Those two words will tell you that the fish has not been farmed. Wild King Salmon is sold in California during the specific season the Federal Government determines yearly. In Alaska, you can find wild caught King Salmon (Chinook), Sockeye, Pinks, Chum Salmon. There are a few Atlantic Salmon found in rivers in Maine; however, commercial fishing is prohibited.
We only sell wild Salmon – whole, filleted, or steaked. Customers buy whole fish that we portion out for them and freeze. Once King Salmon season is over we start the local Dungeness Crab season. Wild caught fish we believe is the best!
Crab Rolls have become the rage. Out West we have simply referred to these sandwiches as Crab Meat sandwiches which has been on the menu forever. The East Coast has always had the Lobster Rolls. Now, with a little marketing strategy, the new name our on the West Coast has become Crab Rolls. I surfed the web looking at different recipes for the Crab Rolls. I actually settled on 4 different recipes. None of them used the exact amount of Crab Meat that we carry in a container which is 6 ounce or 1 pound. What’s a girl to do? Make up my own as I go! In my household everyone knows for one reason or the other I can’t just follow a recipe word for word. Didn’t have my glasses on or didn’t have that specific ingredient. It’s become the joke of my household. It always tastes good.
The first night I made Crab Rolls for my husband and I. The second night I added the Crab Meat Salad to a green salad. The third day I had a Crab Meat Salad for lunch. Yes, 1 pound of Crab Meat went a long way. The juices of Crab Meat and lemon juice were amazing. In fact, I would like to go out on a limb and say that marinade for a day enhanced the flavors even more. Perfect for those hot summer days when you want something light and yummy!
Combine all the ingredients above to make the Crab Meat filling except the Hoagie Rolls, melted butter, and lettuce.
Brush the melted butter on the Hoagie Rolls and toast until golden on inside of the bread.
Place 1 lettuce leaf on each bun and then divide the Crab Meat filling.
Any Crab Meat filling left over will be great the next day!
The lemon juice and zest make this filling very light. Not even the mayonnaise was over bearing.
Celebrate the 4th of July with delicious Firecracker Salmon Steaks. These firecrackers are legal. Don’t worry about the setting the house on fire just enjoy the taste that is sure to light up your taste buds. Lots of people prefer fish steaks. I think that this is because once cut the meat is uniform which makes cooking easier. I guess it would be a lot easier if all I did was steak wild caught King Salmon. We were raised on wild caught King Salmon fillets instead of steaks. I don’t really know why. Maybe because with the skin stays on the wild caught King Salmon which you remove while eating. The skin on the fillet remains on the grill. Who knows?
Imagine Balsamic Vinegar, Chili Sauce, and Brown Sugar mixed together as a marinade for the Firecracker Salmon Steak. Bang, bang, bang is what comes to my mind. Cooking this recipe as a steak allowed me to marinade both sides of the Salmon steak whereas I wouldn’t have been able to do so with a fillet. I actually grilled the Firecracker King Salmon steak on the stovetop in a grill pan. It worked fabulously and tasted even better. You notice I was able to get the grill lines by not moving the salmon steak for awhile during the cooking process. Outdoor grill or indoor grill you will still achieve the best tasting Firecracker Salmon Steaks ever!
Rinse the wild caught King Salmon and pat dry.
Whisk together all the ingredients for the sauce.
Heat your grill or broiler.
Brush the marinade on the salmon steaks.
Broil 5 minutes per side.
Continue to brush the marinade on the steaks during the 5 minutes.
Check to see if the salmon flakes and is evenly colored.
The salmon will continue to cook after it's been removed.
Take the Seafood Challenge with SF’s Alioto-Lazio Fish Company.
Take the Seafood Challenge which is actually easier than you think. All you have to do is Eat Seafood 2 times per week.
Recently, US government’s studies have shown that wild caught Salmon decreases inflammation in the body. Seafood that is high in Omega 3’s is the best for you. Why do we have any inflammation you might ask if we don’t have any injuries? Processed foods! One of my sons says that if something tastes good we shouldn’t eat it. I tell him that seafood, fruits, and vegies taste good! They are also full of good nutrients for our bodies!
Recently, my oldest son and I took the White Flour Challenge. No white flour, potatoes, pastas, white rice for 7 days. We did it! I felt different but my son didn’t see any difference other than dropping 10 lbs. I felt a light bulb go on in my body. There was a sense of happiness and seeing things clearer. It’s hard to change eating habits but is worth it when you feel a difference. I’m continuing to lay off the white flour and processed carbs but not as strict. My grandmother used to say “everything in moderation!” Looking at the different diets out there – fish seems to be one of the staple ingredients. Eat Seafood 2 times a week.
I remember growing up having to eat fish on Fridays during Lent. I can’t remember if we ate fish every Friday during the year whether it was Lent or not. My own children don’t ask for me to cook it. My husband will eat fish for dinner because as you know “a happy wife is a happy life!” Forget the whole idea that it’s good for you. Bringing fish home for dinner after working with it all day long is tough. I’d be okay if someone else was cooking but that’s not the case in my household.
Looking at the different diets out there – fish seems to be one of the staple ingredients. Eat seafood 2 times a week.
Now, I’m making a conscious effort to have fish 2 times per week. Tonight, I’m going to try the Firecracker King Salmon Steak recipe. Usually, I only cook King Salmon fillets but I thought I’d try something a little different – shake things up.
In this day and age when the health field is saying eat more vegetables and fruits, protein but not from red meat it makes sense to add more fish to your diet. I think so! Your body will tell you if it’s the right thing. Eat Seafood 2 times a week.
Prawn vs Shrimps. You say tomatoe and I say tomato. You come to San Francisco for a visit from your hometown of Syracuse, New York or Tampa, Florida. You sit down for a seafood meal at Fisherman’s Wharf and see the word – Prawns on the menu. You see Shrimp Meat but you don’t see the word Shrimps and that’s what you were dead set on ordering. Daily tourists from across the world stop in to ask us what in the world are Prawns? I only know Shrimps, they say!
Simply put – Prawns vs Shrimps is East Coast vs West Coast terminology. Out here on the West Coast, the fishing industry, had to differentiate between the small salad size Shrimp Meat and the Prawns. We chose to refer to any larger size Shrimps as Prawns. Are you confused yet? Don’t be. On the East Coast everything is called Shrimps since the salad size is not produced out there. Our grandfather, Tom Lazio, was the one of the first in the fishing industry on the West Coast to introduce single drag nets to harvest bay Shrimp Meat from the cold waters of the Pacific Northwest.
Shrimp Meat sizes are 350/500, 250/350, 150/250. Prawns sizes ranges from 41/50 to 6/8 pieces to the pound. We tend to use the Shrimp Meat for cocktails, salads, and sauces. The prawns are used in main entrees.
Technically, another way to understand prawns vs shrimps is to find out where they were harvested. Do they come from the deep ocean or off the coast of Oregon and Washington? Often the Shrimp Meat is described as sweet tasting, delicate, and firm texture. Bay Shrimp come fully cleaned and cooked. Although, some Prawns are cooked most need to be cooked. We carry headless frozen Prawns in different sizes harvested in the USA and out of the country. The Shrimp Meat is solely harvested in the USA. When you come in or call us we will ask if you are looking for the Bay Shrimp, the pink Shrimp Meat from the Pacific Northwest Coast or the larger size Prawns.
I love to add a Shrimp Meat salad to our Sunday family dinners. There will always be leftovers of the salad for a week day lunch. The Prawns I usually marinate in our Uncle Sal’s Marinade of Apple Cider Vinegar, Olive Oil, chopped Red Onion, Italian Herbs, chopped Garlic, Salt and Pepper. Or one of my sons love Prawns in a Marinara Sauce, Lately, since being on Pinterest I’m trying different recipes for the Prawns vs Shrimps. I pin the ones I like to make for my family and friends. Now that I’ve just finished thinking about Prawns vs Shrimps it’s time for me to get to the kitchen and whip up some . . .Prawns vs Shrimps!
Share with you family and friends a special treat – Smoked Salmon Cheesecake. I love Cheesecake – original, lemon, chocolate. Yummy! Who would have thought that Smoked Salmon could be an ingredient in a cheesecake. This Smoked Salmon cheesecake is rich, creamy, savory, and delicious. This a taste bud busting recipe.
During wild caught King Salmon season we see lots of sports fishermen with their catch. The bag limit for the catch is only 2 fish daily in possession. If you go out more than once a week some of these fishermen stock up their freezer for the winter. Or give some King Salmon away to their friends. Some fishermen even send their catch out to be smoked.
Smoked Salmon can be eaten straight or as an ingredient in a recipe. Why not try a Smoked Salmon recipe that is a little different. Smoked Salmon Cheesecake will be an ideal treat for a buffet as an appetizer for your family or friends. Serve the Smoked Salmon Cheesecake with baguette slices or crackers. Make ahead and freeze for the perfect meal. You can make up one large size cake or smaller sizes to give away as gifts. Thaw in the refrigerator before serving.
Baked Calamari tubes saved Bubble’s life. The doctor warned one of our Italian fisherman, Bubbles, that he had to cut out the fried foods after having a heart attack. Bubbles loved to cook, loved to eat, and loved his fried Calamari. Who doesn’t?
Calamari is a comfort food. The little fish that swims tail first pumping water through the valves near the head. Usually Calamari is packed with tubes and tentacles. There is no change to the flesh frozen which is most likely how it comes. We like to try Fried Calamari at different restaurants. When we are eating it at home of course I love to make the baked calamari tubes. I don’t like the word “FRY”. Remember we live in California and its not the thing to do. Every where I read, fried foods are not good for any one’s health. I figure an occasional fried calamari won’t kill us. Its better to try it out instead of at home.
Bubbles followed his Doctor’s orders and came up with this baked recipe which we all are thankful to him. He lived for many more years after that heart attack. Bubbles didn’t have to give up his favorite fish just the way it was prepared. He would bread the Calamari tubes and bake instead of frying. Baked Calamari tubes was so much better for his heart health and ours.
It tastes so good either way. Tartar sauce or Aioli sauce or Cocktail sauce are delicious added to the baked Calamari.
Grilled whole King Salmon is perfect for a party and definitely a crowd pleaser. Can you imagine the responses you will get when the finished Grilled whole King Salmon is presented on a buffet table. It will always one-up anything else! It doesn’t get any easier once you close the grill’s lid. Amazing aromas will fill the air as you mingle with your guests. Everyone will start salivating for the first taste of the grilled whole King Salmon. I like to cut the head off when grilling the whole King Salmon. Also, scale the skin of the King Salmon. I have a habit of wearing lots of scales at work. Funny, sometimes my sister wants to know where that scale on the office counter came from. Oops! Guess what we’re serving for our 4th of July party? Yes, Grilled Whole King Salmon is on the menu.
Local wild caught King Salmon season is determined by our Federal Government. It used to be that May 1st was the opening day. Due to the limited supply in the last few years, a Salmon Council was formed to help the Federal Government with their decision of starting time and length of the fishing season. This year is a good year for the timing and length of fishing King Salmon. However, there are other variables that play havoc with the season – wind, water temperature, and location of the King Salmon. The King Salmon caught are bled immediately on board to ensure the freshness of the fish. The local fishermen only use the troll caught method for fishing. This method ensures that your Grilled whole King Salmon will be in the best condition.
Heat the grill to 300 degrees.
Cut across the outside of the salmon every 3-4 inches without going completely through.
Layers inside of the fish with lemon slices, onion slices, and herbs.
Brush the skin side of the King Salmon with olive oil.
Place lemon slices and herbs in the slits on the King Salmon.
Wrap in foil and lay on grill. Check in 25 minutes. If need longer time check every 5 minutes. Look at the meat through the outer slits.
If looking to baste the whole King Salmon while grilling add a little apple cider vinegar. I'd use a small bunch of parsley as my dipping tool into a small bowl of apple cider vinegar and dab into the slits. You can also add butter into the salmon's cavity if you are looking for a richer flavor.
Do you like baked wild caught King Salmon? Remember we only buy, sell, and eat wild caught King Salmon. Our grandfather said it was the best! Best flavor, best texture, and if handled correctly – the best quality of all wild caught Salmon. I came across a Baked wild caught King Salmon Meatballs recipe online. Using my job skills I changed up the recipe slightly and it became the Baked Wild Caught King Salmon Balls. Since the wild caught King Salmon season opened on May 1st, I’ve been filleting up a storm. We hate to leave any salmon on the bone so I’ll scrap the spine running down the center of the King Salmon. The wild caught King Salmon scrapings are great for stir fries, meatballs, salmon patties, and salmon cakes. The Baked Wild Caught King Salmon balls were a hit with my family on Friday night. Friday nights are for winding down together after a busy week and enjoying food while catching up. It was the perfect way to start the weekend. Serve with a green salad and asparagus.
Recently, our Federal Government is telling us to eat wild caught Salmon for its health benefits. There is a correlation between wild caught Salmon and reduction of inflammation in our bodies. Must be the Omega 3’s that are so important to our health and yet we don’t get enough of it.
Preheat oven to 350 degrees.
Coat large baking sheet with cooking spray.
Use a food processor to finely chop salmon.
Transfer the salmon to a larger bowl and add the rest of the ingredients to make the balls.
Use a small size cookie dough scooper to make 2 tbsp. balls. If you don't have the scooper then form the meatballs by hand.
Bake until the King Salmon balls are firm - check after 10 minutes.
Remember fish cooks even after removed from the heat.
While the salmon balls are baking use the food processor to combine the ingredients for the avocado sauce until smooth. You may need to add more water or yogurt depending on your taste.
1. Paprika and Oregano may be substituted for your favorite seasoning combination.
2. Specialty chili powders can be expensive so price check several stores before purchasing.