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!
Tartar Sauce is one of my favorite sauces I sometimes serve to enhance the flavor of fish. It’s hard to find a good Tartar Sauce in a jar so we like to make our own. Some restaurants make their own to ensure freshness. No additives or preservatives for our homemade Tartar Sauce. We like to enhance our fresh seafood with a creamy sauce. Easy and delicious tasting. Try it next time you are preparing that Petrale Sole fillets or Pacific Rockfish Sandwich or Baked Calamari Tubes.
The other night my oldest asked me to bring home and make Petrale Sole for dinner. I jumped for joy when I heard one of my children ask for fish for dinner. You know there’s that old adage about if you work in an ice cream store you don’t eat ice cream. Cobblers children don’t wear shoes. A contractor’s house is still waiting to be finished. Well rarely do any of my children ask for fish for dinner.
I figured it was the perfect time to make homemade Tartar Sauce. First I was being lazy and used Dill Pickle Relish instead of chopping Dill Pickles. Second off, my lemon was extra large so I needed to add more mayo so the Tartar Sauce wasn’t so runny. Both the fish and the Tartar Sauce turned out great. What are you waiting for? The fish is begging for this topping!
If short on time or lack of ingredients we also sell Vince’s Tartar Sauce. Its as close as we’ve come to finding a homemade Tartar Sauce.
Shrimp Cream Sauce over fish sounds decadent. It just might be but it is so yummy. Choose a white fish like Halibut or Petrale Sole to pour the Shrimp Cream Sauce over the fish. We always think that the small size Shrimp Meat is just for Shrimp Cocktails or Shrimp Louie’s or Caesar Salads with Shrimp. The clean, sweet flavor, and firm texture works in casseroles, omelettes, pizza, and quiches as well. Once the Shrimp Cream Sauce was made I began envisioning the sauce not just over fish but on top of pasta or risotto. The Shrimp Cream Sauce are no shrimps! The little shrimp meat in the recipe pack a big punch. You will start thinking about the little size Shrimp Meat in a bigger way once you make the Shrimp Cream Sauce over fish.
The Coldwater Shrimp season is April through October. Usually the small shrimp meat is sold in the frozen state already cooked and peeled. Least amount of work for the cook! Most stores will thaw the shrimp out but we prefer to sell in the frozen state. The 1 pound bag is individually quick frozen so you can use the whole bag or half the bag or any amount you decide.
The use of 2 cheeses enhances the flavor of the Shrimp Cream Sauce to make it incredibly decadent. What are you waiting for? Your family and friends will thank you for pouring this delicious Shrimp Cream Sauce over the fish.
Melt the butter until frothy.
Sprinkle with flour then stir while cooking for 3 minutes.
Gradually add the cream, stock, and vermouth.
Stir and cook until well blended and thickened.
Stir in Gruyere Cheese and 1/4 cup Romano Cheese.
Cook until cheeses are melted.
Add Salt and Pepper to taste.
Add Shrimp Meat and keep warm.
After cooking fish - sautéing or baking pour sauce over fish.
Top with remaining Romano cheese.
Broil until bubbly - a couple of minutes.
CalamariMarinara Sauce is a delicious sauce for spaghetti. Three of our favorite foods – Calamari, Tomatoes, and Spaghetti. Comfort food for us. Calamari or Squid as its also referred to is harvested from Monterey down South off the California Coastline. If you visit Monterey you may be lucky enough to see the Italian fishermen mending their fishing nets across from Monterey’s Fisherman’s Wharf. Stores sell it fresh or refreshed or frozen. We sell it frozen and let you thaw it out when you are ready to cook. Calamari or Squid is cleaned and packed as tubes and tentacles. This packaging saves you time in removing the skin which can be very tedious. The ink sacs have already been removed. Our Dad, Serge was a fantastic cook as I’ve mentioned before. You’ll see Serge’s secret ingredient again – brandy or bourbon added to the sautéed onions to ensure the Calamari Marinara Sauce is finger licking good. The only thing we all hated when we saw him cooking was the amount of pots we’d be cleaning after dinner! Next time you are planning to make a Marinara Sauce make this Calamari Marinara Sauce which is sure to please your family and friends.
Saute chopped onions, garlic, and herbs until golden brown. Add mushrooms to saucepan and cook 2 additional minutes. Optional but suggested - for more flavor add the brandy or bourbon to the sauce pan. Add Calamari or Squid to the saucepan and cook for 5 minutes. Puree can of whole tomatores, add to saucepan and stir. Cover and simmer for about 10 minutes until squid is tender. If the Calamari Marinara Sauce is too thick add wine to the sauce. Serve over spaghetti. Or try adding it to Risotto.
I love this Scampi Butter Sauce Recipe. Its easy to make after a long day at work. I first made it for a sauce to go on the Calamari Steaks. The Calamari Steaks didn’t need it but I was looking for something to add special for my husband the night of our wedding anniversary. Wow – what flavor! I made some the other night and am going to use the leftover for another seafood recipe tonight. I’m going to try a Baked Shrimp recipe in parchment tonight. Although the Baked Shrimp in Parchment paper just uses lemon juice I thought I would take it up a notch by adding the Scampi Butter Sauce Recipe. The sauce has lemon juice in it! I sautéed the largest Petrale Sole I’ve seen lately adding the Scampi Butter Sauce at the end along with a few capers. Delicious!
I have three lemon trees in my backyard. Two of the lemons are Meyers lemons. I was amazed the other day at the sight of all the green small lemons growing on the trees. One of the trees looks like its on steroids! I don’t know what I’ve done right since we are in a drought. I’m looking forward to all the recipes I can use those lemons with. I’ve even begun adding slices to my water daily because the aroma from Meyers lemons is so incredible. Its time to make another batch of the Scampi Butter Sauce Recipe and this time I’m adding it to the largest Shrimp I’ve ever seen!.
Our grandmother( Annetta Alioto Lazio) had 7 brothers. Her brother, Sal Alioto, was an incredible cook. By day Uncle Sal would the sell the local catch working along side my grandfather. By night he’d would spend hours in the kitchen working with his seafood recipes. Dungeness Crab was one of his favorite ingredients in his recipes. He liked to serve the crabs at room temperature. Uncle Sal whipped up one night the Dungeness Crab Marinade. He just poured it over is a platter of cracked Dungeness Crab. The juices of the crab mixed with the Crab Marinade. “Oh, my gosh!” is what everyone says when everyone tastes it. Many family and friends enjoyed his meals.
To this day the only way we serve cracked crabs is by making a batch of the Dungeness Crab Marinade Uncle Sal created. There are two ways to crack Dungeness Crabs. The first way is to detach the legs and claws from the bodies; we call the Old-Fashion Way. The second way is to quarter the crabs; Our Way. Our Dad and one niece love the Old-Fashion way which but they would hog all the bodies and leave the rest of us with the legs and claws. Our Way gives part body with a group of legs sharing the wealth of Crab Meat. Either way of cracking the Dungeness Crabs makes no difference as long as Uncle Sal’s Marinade is mixing with the crab juicing.