Following the Fish

Earth Day is today and this Earth Day marks our years of commitment to sustainability. Preserving the fish in our oceans in order to provide fresh, sustainable and safe seafood has been a Pacific Seafood mission since the company was founded.

One example of this is a Team at our company developed the Automated Production Control (APC). APC tracks seafood from vessel to delivery with a labeling and fish ticket function. As a result we are able to track a fish every step of the way with great detail. We are able to determine how much of a fish is actually utilized as we are develop processes to utilize more of each fish.

We can tell you when a fish was caught, by whom, how much of the fish was recovered, how it got to your plate and every step in between in a matter of seconds! Check out this video on America’s Heartland that shows how it is done.

APC allows us to keep food safety standards at the highest level in the industry. Knowing where your seafood came from and where it has been before it reaches your table is very important to Our Team. In fact, I just read about a grocery store where you can scan an item and see what farm it came from! This type of tracking is excellent for ensuring the highest use of quality and food safety. I’m happy to see that our vision is catching on.

Shrimp Season Kicks Off

Oregon pink shrimp season is here again! Starting this month the trawl boats will be out catching Oregon pink shrimp – and will be at it through the end of October. We expect to bring in nearly 6,000 tons of shrimp this season.

It’s no wonder to me why shrimp is one of America’s most popular seafood, and there’s nothing like the sweet flavor and firm texture of Oregon pink shrimp. My wife and I love to toss them in salads, pasta, and omelets.

Another reason I think Oregon pink shrimp are becoming more popular – besides being so delicious – is because they are certified as “sustainably harvested” by the Marine Stewardship Council. Oregon coldwater shrimp were actually awarded the world’s first sustainable shrimp certification, which really set the bar – today there are 35 other fisheries that have been certified.

If you’re looking for a fun shrimp dish to serve at Easter (or anytime), here is a recipe from Pacific Seafood chef Gary Puetz that I love…
Cold-Water Pink Shrimp Cocktail

Ingredients:
• 4 cups (approximately 1 1/4 pounds) cold-water pink shrimp, well drained
• 1 lime, zest and juice
• 1 mango, firm, but ripe, peeled, seeded, cut into thin strips about 1-inch long
• ½ cup jicama, cut into thin strips about 1-inch long
• ½ cup finely minced red onion
• ½ cup finely chopped cilantro or parsley
• ½ cup to 1 cup chili sauce
• Red pepper flakes
• Salt and pepper
Directions: Gently combine all the ingredients and chill before serving. Serve with a wedge of lime.

Let me know if you have other shrimp recipes you enjoy. I would love to test them out!

Ash Wednesday, the beginning of Lent

This Wednesday is Ash Wednesday, the beginning of Lent. My family has always observed Lent as a special time to reconcile with Our Lord. Some people do so by choosing to give up things, during the Lenten season, others choose to add additional elements to their day-to-day life. Personally, I give up sugar, bread and alcohol and all three I enjoy.

One of the add on elements of Lent that I enjoy is the traditional “Fish Friday” and enjoying a meal with my family. Below is a recipe I recommend and know my family will be enjoying…

Grilled Halibut with Arugula Raspberry Butter

INGREDIENTS
4 halibut steaks or fillet pieces (1 1/2-2 lb. total)
Vegetable oil (for fish and grill)
Arugula Raspberry Butter:
1/4 cup unsalted butter, softened
3 Tbsp. lightly crushed raspberries
2 Tbsp. chopped arugula
Salt and white or black pepper

INSTRUCTIONS
To prepare the flavored butter, cream the softened butter in a medium bowl with a fork, then add the crushed raspberries, arugula, salt and pepper. Continue mixing with the fork until thoroughly blended.

Spoon the butter onto a sheet of waxed paper or foil and form into a tight cylinder, twisting the ends snugly.

Refrigerate until needed; the butter can also be frozen.
Preheat the grill to high, or heat coals until they glow red, with white ash around the edges. Lightly brush the halibut with oil and sprinkle with salt and pepper. Rub a lightly oiled towel or cloth over the grill, add the halibut and cook until lightly browned, 3 to 4 minutes.

Turn the halibut and continue cooking until opaque through (cut to test), 3 to 4 minutes longer.

Unwrap the chilled butter and cut across into 1/3-inch slices. Top each halibut piece with a slice of arugula raspberry butter and serve. Remaining butter can be frozen and saved for another use.

Servings per Recipe: 4

I hope you enjoy this recipe and others during Lent and feel free to share your family’s favorite dish and traditions!

Oysters for Valentine’s Day

There’s nothing like a freshly shucked oyster! In fact, oysters have been intertwined throughout history as the Romans first cultivated these delectable delights over 2,000 years ago. Today, with the growing number of oyster bars across America, the popularity still continues. With their aphrodisiac reputation and the lore of the pearl, Valentine’s seems like an appropriate time to talk oysters…

Anyone looking for an opportunity to eat oysters straight from the source should visit Bay City, Oregon, where the public is welcome to take a boardwalk over to Pacific Oyster’s full production facility and witness the shuckers in action. Our operating procedures have not changed during the last 200 years and we still open each oyster by hand. It’s an amazing process to see, and a fun Oregon adventure. People can have lunch or dinner right there at the oyster bar and sample our award-winning homemade clam chowder.

For those not adventurous enough for oyster shooters, Pacific Seafood chef Gary Puetz’s recipe for oven barbecued pacific oysters is a must-try and one of my favorites:
• 2 dozen medium-sized oysters, shucked and returned to the concaved-shaped side of their shell
• Rock salt, spread evenly on a sheet pan
• 2 ½ cups Seafood Steward Barbecue Sauce or other barbecue sauce

Preheat oven to 450

Nestle the oysters in the rock salt and top each oyster with a generous dollop of barbecue sauce. Place the sheet pan on a center rack of the oven and bake for 15 to 18 minutes, or until the sauce starts to bubble.

Whether indulging in oysters or not, I hope you and your loved ones enjoy a happy Valentine’s Day!

Also, share your oyster stories and recipes… would love to hear them!