Crab Louie

Crab Louie is a Pacific Ocean treasure salad. You can also substitute or combine Shrimp Meat to this salad.
You will also find the spelling for Crab Louie as Crab Louis.

Crab Louis
Print Recipe
Servings Prep Time
2 people 5 minutes
Servings Prep Time
2 people 5 minutes
Crab Louis
Print Recipe
Servings Prep Time
2 people 5 minutes
Servings Prep Time
2 people 5 minutes
Ingredients
Servings: people
Recipe Notes

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.

Share this Recipe
Powered byWP Ultimate Recipe
4 whole wild King Salmon

Atlantic Salmon vs Wild Salmon

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!

4 whole wild King Salmon
Atlantic Salmon vs Wild Caught Salmon
Print Recipe
4 whole wild King Salmon
Atlantic Salmon vs Wild Caught Salmon
Print Recipe
Share this Recipe
Powered byWP Ultimate Recipe

Seafood Challenge

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.

Alioto-Lazio Fish Seafood Challenge
Print Recipe
Alioto-Lazio Fish Seafood Challenge
Print Recipe
Recipe Notes

[recipe]

Share this Recipe
Powered byWP Ultimate Recipe

Shrimp Avocado Salad

Shrimp Avocado Salad is the perfect heat buster.  There was a hurricane coming up from Baja Mexico over the weekend.  The weather heated up.  High humidity which we are not used to started heating things up early.  In fact, when I got up at 3 am it was already 62 degrees in San Francisco.  Under those circumstances I only wore a t-shirt and 1 sweatshirt; instead of wearing 5 layers like normal.

What to cook for dinner when everyone is hot and sticky?  I didn’t want to turn on the stove or the oven.  A salad would be the perfect solution.   I began mentally checking off the ingredients I had in the refrigerator at home.  No need to head to the grocery store.  Cooked prawns were in the freezer at home which I had been looking at for a week.  All I had to do was defrost them after work.

Needless to say I got home and forgot all about defrosting the prawns (large shrimp).  I fixed a sprinkler head, someone’s computer, unloaded the dishwasher, and played with the dog before I realized I forgot to take the prawns out of the freezer.  No worries I put them in the colander and rinsed them with cold water while I prepped the rest of the ingredients.  The Shrimp Avocado Salad was a big hit.  Delicious tasting and cool.  The weather today has cooled off at least 15 degrees.    My Mom used to make this salad all the time as I was growing up minus the Shrimp.  I love how all the vegies meld together after sitting in the Balsamic Vinegar.  Dip some sourdough into the bottom of the bowl!

Shrimp Avocado Salad
Print Recipe
Servings Prep Time
3-4 people 15 minutes
Servings Prep Time
3-4 people 15 minutes
Shrimp Avocado Salad
Print Recipe
Servings Prep Time
3-4 people 15 minutes
Servings Prep Time
3-4 people 15 minutes
Ingredients
Servings: people
Instructions
  1. Mix together the red onions, olive oil, balsamic vinegar, and lemon juice. Next chop up the rest of the ingredients and mix together with onion mix. Chill before serving.
Recipe Notes

Due to the size of the prawns, I only used half the bag for another night.  Since the tail was on the Shrimp, I cut the Shrimp into thirds.  Perfect size for my salad.

Share this Recipe
Powered byWP Ultimate Recipe

Prawns vs Shrimps

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!

Prawns vs Shrimps
Print Recipe
Prawns vs Shrimps
Print Recipe
Share this Recipe
Powered byWP Ultimate Recipe

Shrimp Meat Salad

This Shrimp Meat Salad recipe is a favorite of our family.  Ideal for family night dinner or potluck for a crowd. Coldwater Shrimp from Oregon or Washington. The shrimp are already cooked and peeled.  I like that since that just cut down my work load.  Sometimes people refer to these Shrimp as Bay Shrimp.  I think this might be because a bay is smaller than the ocean?  This explanation sounds good to me.  They come frozen and you just need to thaw them out for your recipe.  Use 1 pound or 5 pounds of Shrimp Meat depending on how many you are serving.  Most of the time I just eyeball the ingredients that I add to the Shrimp Meat Salad.  Its so good left over!

Sunday nights I’ll add it to the menu for our 3 generation family dinner.  I send my Mom home with the left overs Shrimp Meat Salad for her lunch.  She grins from ear to ear!   The Shrimp Meat Salad turns out to be the best present I can give my Mom when her birthday comes round.  It’s great when the summertime heat reaches into the 90 degrees and no one feels like eating.  Sweet tasting meat that’s firm and lends well to the Apple Cider Vinegar dressing I whip up. Who can resist the little shrimps? Enjoy!

Shrimp Meat Salad
Print Recipe
Servings Prep Time
4 people 10 minutes
Passive Time
1 hour
Servings Prep Time
4 people 10 minutes
Passive Time
1 hour
Shrimp Meat Salad
Print Recipe
Servings Prep Time
4 people 10 minutes
Passive Time
1 hour
Servings Prep Time
4 people 10 minutes
Passive Time
1 hour
Ingredients
Servings: people
Instructions
  1. Mix all the ingredients together. Add more or leave out ingredients according to your taste. Then add the Shrimp Meat and mix thoroughly. I make early in the morning and let the Shrimp Meat sit in the marinade for a few hours. Serve in a bowl or add lettuce leaves around it.
Recipe Notes

Some people do not like Mustard so I won't include it.  If I want more kick I will add more Apple Cider Vinegar.  I love Celery Seed so I tend to add more.

Share this Recipe
Powered byWP Ultimate Recipe