Did you know the world produces 155 million tons of seafood each year?
Much of that is now from farmed sources, which are often lower quality than their wild-caught counterparts. When you do get some delicious natural products, do you know how to make them shine?
There are a number of ways, from complex dishes to simple touches. Read on as we discuss our top recipe ideas for wild seafood.
Satisfy Your Taste Buds With This Seafood Subscription Box From Wild Alaskan Salmon and Seafood Company
Have you been looking for a new way to upgrade your dinner menu at home?
If you want to maintain your healthy diet and upgrade the flavor at the same time, check out the seafood subscription box options at Wild Alaska Salmon & Seafood.
As we become more conscious of our effect on the earth, sustainable practices such as seafood harvesting and fishing become more important. Overfishing, illegal fishing, and unsustainable practices are polluting our waters, killing unnecessary amounts of marine life, and ruining our ecosystems
Are you curious about living a more sustainable life including eating sustainably? Let’s check out the details on what sustainable seafood is and where you can find it.
What’s Wild Salmon?
Wild salmon are caught in environments right in nature and feed on a diet of plankton and other small fish. This includes rivers, lakes, and oceans. Wild salmon only eat organisms that are found in their natural environment!
Around half of the salmon that’s sold around the globe comes from a fish farm. They use a process that’s called aquaculture that breeds salmon for human consumption. These types of salmon are given high-fat and processed feed to produce bigger fish.
We recently stumbled upon this blast from the past to the time Captain Tony appeared on a local PBS station with his friend chef Lasse Sorensen of Tom’s Place in Carbondale. Tony shows us how to prepare and cut a Sockeye Salmon Fillet, and then prepares a quick recipe with asparagus and cherry tomatoes. This was filmed for the PBS TV show, In-Focus on March 29, 2009 by WSIU.