Talapia

Tilapia

Your "Best Choice" is tilapia grown in the U.S. in environmentally friendly systems. "Avoid" farmed tilapia from China and Taiwan, where pollution and weak management are widespread problems.

Consumer Note

Most tilapia consumed in the U.S. comes from China/Taiwan (frozen) and Central America (fresh). Less than 10 percent of tilapia consumed in the U.S. is farmed domestically.

A mild, white fish, tilapia is available year-round. It's available whole, fresh, frozen, or even live in some Asian restaurants. It can also be found as fresh or frozen fillets. Tilapia is known as izumidai when prepared for sushi.

Summary

Tilapia is an important source of protein, especially in developing countries. Tilapia is a good candidate for farming, as it provides more protein than it takes to raise it. This is in contrast to some other fish raised in farms, such assalmon or tuna.

Native to North Africa, tilapia is a hardy, freshwater fish that tolerates a wide range of water conditions. This means it's easy to farm, but it also means it easily invades many habitats and threatens native fish populations.

In the U.S., most tilapia is farmed in closed inland systems that guard against escapes and pollution. However, in many other countries, tilapia is often farmed in open systems where escapes and pollution are bigger threats. However, tilapia farming methods vary widely within any given country.

U.S. farmed tilapia is the "Best Choice," with tilapia from Central and South America as a "Good Alternative" to other imported product. 

Recipes and helpful video about Talapia:

Baked Tilapia with White Wine & Herbs

2 fresh Tilapia fillets, approximately 8-10oz each 150ml (1/4pint) medium white wine 1-2 cloves garlic, finely chopped 4 tablespoons freshly chopped mixed herbs 6 salad onions, diagonally sliced salt and freshly ground black pepper 1/2oz butter 1 teaspoon cornflour, blended with a little cold water 2 tablespoons creme fraiche Arrange the Tilapia side by side in a lightly oiled roasting tin or ovenproof dish. Pour over the wine, then sprinkle over the chopped garlic, most of the herbs, the salad onions and seasoning to taste. Place half the butter on each fish. Cover with a sheet of lightly oiled foil, seal in the fish then bake in a preheated oven 350F, for 30-35 minutes. Transfer the Tilapia to a serving dish and keep warm. Pour the juices into a pan, stir in the blended cornflour and simmer for 2 minutes. Stir in the creme fraiche, pour over and serve immediately, sprinkled with the remaining herbs. Cooking Time: Approximately 35 minutes Serves: 2 Tilapia In Beer Batter 4-6 Tilapia fillets Juice of ½ lemon 2 Tbls. chopped parsley 2 Tbls. cooking oil salt and freshly ground pepper Oil for deep frying BEER BATTER 2 large egg yolks ½ cup beer ½ cup flour ½ tsp. salt ½ tsp baking powder Cut fillets into 2" pieces. Put in a bowl with lemon juice, parsley, 2 Tbls. cooking oil, and salt and pepper to taste. Heat oil for deep frying. Dip pieces of fish individually into batter, and then into hot oil. Cook, turning and submerging pieces in the oil until golden brown all over. Drain on paper towels. Makes 4 servings. Bon appetit!!!!

Stuffed Talapia

Talapia with lemon

Blue Ridge Aquaculture

Coho salmon

The Coho salmon, Oncorhynchus kisutch, (from the Russian кижуч kizhuch) is a species of anadromous fish in the salmon family. Coho salmon are also known as silver salmon or "silvers". It is the state animal of Chiba, Japan.

-During their ocean phase, Coho have silver sides and dark blue backs. During their spawning phase, the jaws and teeth of the coho become hooked. They develop bright red sides, bluish green heads and backs, dark bellies and dark spots on their backs after they go in to fresh water. Sexually maturing coho develop a light pink or rose shading along the belly and the males may show a slight arching of the back. Mature adults have a pronounced red skin color with darker backs and average 28 inches (71 cm) and 7 to 11 pounds (3.2 to 5.0 kg) occasionally reaching 36 pounds (16 kg). Mature females may be darker than males, with both showing a pronounced hook on the nose.
-The eggs hatch in the late winter or early spring after 6 to 7 weeks in the redd. Once hatched, they remain mostly immobile in the redd as the alevin life-stage, which lasts for 6-7 weeks. Alevin no longer have the protective egg shell, or chorion, and rely on their yolk sac for nourishment during growth. The alevin life stage is very sensitive to aquatic and sedimental contaminants. When the yolk sac is completely resorbed, the alevin leaves the redd. Young coho spend one to two years in their freshwater natal streams,often spending the first winter in off-channel sloughs, before transforming to the smolt life-stage. Smolts are generally 100–150 millimetres (3.9–5.9 in) and their parr marks are faded and the adult's characteristic silver scales start to dominate. Smolts migrate to the ocean from late March through July. Some fish leave fresh water in the spring, spend summer in brackish estuarine ponds and then return to fresh water in the fall. Coho salmon live in salt water for one to three years before returning to spawn. Some precocious males known as "jacks" return as two-year-old spawners. Spawning males develop a strongly hooked snout and large teeth.

-He traditional range of the coho salmon runs from both sides of the North Pacific ocean, from Hokkaidō, Japan and eastern Russian, around the Bering Sea to mainland Alaska, and south all the way to Monterey Bay, California. Coho salmon have also been introduced in all the Great Lakes, as well as many other landlocked reservoirs throughout the United States. 

-In their freshwater stages, coho feed on plankton and insects, and switch to a diet of small fishes as adults in the ocean. Spawning habitat is small streams with stable gravel substrates.

Salmonid species on the west coast of the United States have experienced dramatic declines in abundance during the past several decades as a result of human-induced and natural factors


Coho salmon recipes :

1.Simple Grilled Salmon  

2 Salmon filets about 2 lbs
2 tablespoons butter or margarineDill Sauce:
1 cup mayonnaise
2 teapoons dill weed
1 teapoon dijon mustard
1 tablespoon lemon juice
Remove skin from the Salmon filets and wash with cold water. Dry the filets with paper towels. Coat the bottom of baking pan with the butter or magarine. Mix the Dill Sauce ingredients in a small bowl. Place the filets skin side down in the baking dish. Coat the filets with the Dill Sauce mixture. Bake at 375 for 15 minute or until the filets flake. Serves four.

2.Italian Style Salmon with Pasta
 
2 Salmon filets about 2 lbs
4 tablespoons olive oil
1 large onion
1 16 ounce can diced tomatoes (not seasoned)
2 cloves garlic, crushed
1 teapoon basil
1 teapoon oregano
1 tablespoon sugar
1/2 cup white wine
Remove skin from the Salmon filets. In a large skillet, heat the olive oil and saute the onion till tender. Add the salmon filets, saute for 4 minutes. In a bowl combine the garlic, basil, oregano, diced tomatoes, sugar and wine, stir to mix. Add the mixture covering the salmon filets. Cover and simmer for 10 minutes stiring the sauce occasionally. Serve over pasta. Serves four.

3.Salmon Marsala

1 Salmon filets about 2 lbs, cut to serving size
1 medium onion, sliced
1/2 pound sliced mushrooms, baby portebellas
1 1/2 cups Sweet Marsala Wine
1 stick butter or margarine
1 cup flour
Remove skin from the filets and wash with cold water. Dry the filets with paper towels. Heat the butter or margarine in a large skillet. Add the onion slices and mushroooms and saute till tender in the skillet uncovered. Put the flour in a plastic bag, add the salmon filets and shake to coat the filets with flour. Move onions and mushrooms to the side of the pan and add the salmon filets, skin side down. Cook with medium heat for 5 minutes, turn the filets. Add 1 cup the Marsala wine, reserving 1/2 cup, do not pour directly on the filets. Cook the filets for 4 minutes uncovered on medium heat. Remove the filets. Add the remaining 1/2 cup of Marsala wine and deglaze the pan. Serve over wide Egg noodles. Serves four.

That's all for now, enjoy !!!
 
 

 

 

Bluefish


Rating: Good Alternative
The U.S. Atlantic bluefish population has been caught faster than it can reproduce, resulting in an overfished status.


Market Names:
Blue, Hatteras Blue, Chopper


Consumer Notes:
Bluefish is known by a number of different names: blue, chopper, elf, fatback, greenfish, Hatteras blue, horse mackerel, skipjack, slammer, snap mackerel, taylor and snapper (a small bluefish).


Health Alert:
Environmental Defense Fund has issued a health advisory for bluefish due to high levels of PCBs and mercury.


Summary:
Bluefish is a migratory, open-ocean fish found worldwide. Until the 1990s, bluefish was primarily recreational fish; in recent years, the recreational catch has declined, but the commercial catch has remained relatively constant.


Most bluefish are caught commercially with gillnets and there is a concern about the bycatch of marine mammals. However, gillnets used to catch bluefish are generally small-mesh nets, which have the lowest marine mammal bycatch rates of all gillnet mesh sizes.

Bluefish Recepis:

1.Blue Fish On Barbecue

2 blue fish, at least 2 lb. each after cleaned
6 oz. white wine
2 tbsp. fresh lemon juice, or more if desired
2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. marjoram spice
1 1/2 lb. fresh plump or regular tomatoes, chopped
4 tbsp. olive oil

Use double layer aluminum foil and shape into an oblong pan with 2 inch sides. Place fish into it. Place all ingredients over both fish evenly and cover with foil. Use low heat on barbecue grill. Cook 30 minutes, on gas grill. When fork goes easily through fish it is done. Remove and serve. Makes 6-8 servings.

NOTE: If using charcoal grill, make sure the coals are white before placing the fish on the grill. Cook for 25-30 minutes. NOTE: To remove skin from tomatoes drop tomatoes in boiling water for 30 seconds to 1 minute. Then place them in cold water for couple minutes, then skin can be removed.

2.Baked Bluefish

3 lb Bluefish fillets
1/4 c White wine vinegar
1 Bermuda onion -- sliced
1/4 ts Peppercorns
1/4 ts Allspice
1/2 c Sour cream

Place bluefish fillets in a shallow ceramic or enameled baking dish. Combine vinegar, onions, peppercorns, and allspice. Pour over fillet, turning to coat. Marinate, skin side up, at room temperature, for 1 hour. Pour off vinegar, but not onions or spices. Turn skin side down and spread top with sour cream. Bake at 350 degrees for 20-25 minutes, until fish flakes easily with a fork.

3.Bluefish with Mayonnaise
Bluefish fillet (as much as you need)
Onions
Green (bell) peppers
Mayonnaise

Finely mince onions and green peppers.

Score the top of the bluefish. Rub onions and peppers into fish. Rub mayonnaise on top.

Bake for 15-20 min. at 350 degrees F.
 
 That's all for now, enjoy!!!