Easy Guide to Food And Drinks

March 11, 2010

Discover How To Catch Dungeness Crab

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Oregon 97123

1 Catching Dungeness on the Oregon Coast is a year-round sport in the estuaries, coastal rivers and tidal bays. In the ocean, crab season is closed from August 15th through November 30th. The best weather to go in is mild to sunny weather. Sustained rains bring fresh water. They are salt-water creatures and heavy rains force them out to sea because of the sudden lack of salt water.

2 To stay on the right side of the law, you need to get yourself a license if you are fourteen and over. The licenses are not that expensive you can call the local chamber of commerce for prices, and they’re available for three day or for a whole year. This is for both in state and out of state residents, alike.

3 Legally, you really can only keep the males. The females you must let go. You can determine a male from a female by checking their underside. Males have thin tail like piece, while the females have a round, wide piece. It is pretty easy to tell them apart once you see them both. The measurement of the crab will also determine a keeper. As long as the male crab measures five and three forth inches across the back of the shell, not including the points, consider him ready for dinner!

4 And now the adventure begins! Crabs are usually caught by using crab rings or crab pots. You can have up to three of these devices per person. Lower the baited ‘use chicken, fish, turkey, etc.’ Put your rings or pots into the water, wait about 5 to 7 minutes, pull them up and see what you have. If you come up empty handed, move them to a different spot and try again. The ideal spots are ones with very little current. You can leave the crab pots in the water for a bit longer than the rings. The local bait shops in town will be able to hook you up with the gear you need. Once caught, they need to be cooked as soon as possible, preferably within the hour. The catch limit is 12 per day.

5 Once you taste a juicy, Dungeness crab, you will think you have died and went to heaven! They are a unique treat full of flavor and zest with a hint of Oregon Saltwater flavor. Oregon Seafood keeps Live Dungeness Crab in their live saltwater sea tanks. The kids just love to come in and see the Dungeness Crab and Maine Lobsters that swim around in the saltwater tanks.

March 9, 2010

Try Salmon a Healthy Choice

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Oregon Seafood in Hillsboro Oregon

1 Wild Salmon is an organically pure and natural source of essential omega 3 fatty acids and powerful biological antioxidants. Each 3 1/2 ounce serving of our Wild Salmon contains a minimum of 1.2 grams of (EPA) and (DHA) both vital nutrients proven in clinical studies to promote optimal health and to prevent or improve numerous adverse health conditions.

2 Eating Wild Salmon is good for you. Almost all U.S.A. and Canadian nutritional experts recommend that people include at least 2 servings of fish a week in their diets. For Instance the Canadian Heart and Stroke Foundation’s spokesperson and nutritionist Rosie Schwartz says. “Every meal you eat that features fish rather than meat, is one more meal with less saturated fat”. Although many people may be tempted to supplement their diets with fish oils experts advise that if you want to increase the amount of omega 3 fatty acids in your diet, the best way is to eat more fish such as wild salmon, trout and mackerel. Eating broiled, baked or steamed fish two to three times a week is a good way of increasing the omega 3 fatty acids in your diet.

3 Salmon and your Mental Health

4 Why fish is called “brain food?” The human brain is more than 60% fat! The majority of fat in the brain is the type that cannot be made by the body, but must be supplied by the diet. The fats essential for optimal brain activity are the omega-3 fatty acids: eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and, to a lesser extent, alpha linolenic acid (ALA). The omega-3 fatty acids have beneficial properties that have been studied in the treatment of a number of mental conditions ranging from Depression and Bipolar Disorder to Schizophrenia, Alzheimer’s, Chronic Fatigue Syndrome and Stress.

5 Today’s society is relatively deficient in these powerful brain building omega-3 fatty acids. Gone are the days of eating simple diets full of fish, seeds and nuts; our diets are now full of processed foods that are lacking in the good, essential fats. To ensure you are receiving sufficient quantities of omega-3 fatty acids, fatty, cold water fish, such as wild salmon, mackerel, tuna, sardines and anchovies should fill your plate, as well as other valuable omega-3 sources derived from oil-bearing nuts and seeds, such as walnuts, flaxseed and flax oil.

6 The brain requires more omega 3 fatty acids than any other system in the body. Eat Salmon to get sufficient quantities of (EPA) and (DHA) in the diet, the membranes of the brain perform at their peak level, which is essential for regulating mood, emotions, and staving off depression. In the absence of (EPA) and (DHA) the brain will choose an alternate source of lipids such as an omega 6 or monounsaturated fat which has very different properties from omega 3 and could therefore negatively affect your mental health. To build a healthy brain, eat Salmon.

March 6, 2010

Why is Seafood so Healthy?

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Oregon Seafood Hillsboro Oregon

1 Seafood contains many oils that are an important part of your diet. Oils provide the source of energy we need and they are also great flavor enhancers. Most importantly they are a source of significant fatty acids.

2 Seafood oils are unique and have many nutritional benefits to our body. These oils contains the omega-3 polyunsaturated fatty acids, specifically the eicosapentaenoic acid “EPA” and docosahexaenoic acid “DHA”.

3 Our body only produces small amounts of these important fatty acids; therefore we need to rely on other sources for this essential nourishment. Seafood is one of the best sources of these nutrients. Oils are the second biggest components in most seafood.

4 Eating seafood once or twice a week can provide excellent health benefits. Eating fresh seafood is a great way to obtain your required dose of all these essential omega 3 oils. Oils extracted from seafood are also available as nutritional supplements.

5 The oils derived from seafood help prevent some of the most deadly diseases today. Like Alzheimer’s disease, asthma, arteriosclerosis, bipolar disorder, bronchitis, cancer, heart diseases just to name a few.

6 The omega 3 oils decrease the risk of heart diseases, high blood pressure and rheumatoid arthritis. They’re also beneficial to an infants brain and eye development.

7 The oils in seafood can also prevent osteoporosis. This is because the oils improve calcium absorption in our bones and can prevent the bones from becoming brittle.

8 According to recent findings, Omega-3 also helps improve people’s immune functions, thereby reducing infections.

9 Seafood oils are known to have properties that lower blood pressure, benefiting especially those suffering from hypertension.

10 Another kind of oil found in seafood is the omega 6 fatty acid. This is important for growth and plays an important role in a persons health and well being.

11 Eating a seafood diet can also help you reduce weight. For years, seafood has been part of many weight loss programs. This is because, unlike diet pills, seafood is natural and has beneficial properties to people.

12 However, fish can rot quickly. Therefore, you should cook it the day you buy it. Here are some tips for preparing seafood.

A. If you do not plan to cook the fresh seafood the day you buy it, you should store it for no longer than two days at very cold temperatures.

B. If you’re going to thaw the fish, keep it in the refrigerator or thaw it under cold water. Don’t leave it out to thaw on your kitchen counter. This is because the nutritional value of the seafood may diminish.

C. You can also prepare many delicious seafood dishes from great seafood recipes. You can fry or grill seafood. You can combine it with fruits and vegetables to make it even more delicious. You can marinate it and further enhance its flavor and get rid of its unique fishy smells.

D. Many people don’t want to eat seafood for fear of choking on the tiny bones. In this case you can request the fish store to help you remove these fish bones. Oregon Seafood Cuts your Fish for Free. Keep in mind that seafood is not only delicious. It also provides wonderful benefits to your health.

January 30, 2010

Black Tiger Shrimp Now at Oregon Seafood

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Oregon Seafood Hillsboro Oregon

1 Black Tiger Shrimps are commonly found in Southeast Asia. These shrimp are shipped raw shell-on, EZ Peel, PTO, cooked and other value added presentations.

2 Black Tiger Shrimp are highly adaptable seafood for the kitchen, suitable for all cooking methods.

3 Most Black Tiger Shrimp available in the United States are raw, shell-on, EZ Peel and CPTO. Most Asian consumers prefer raw Head On.

4 Black Tiger Shrimp have a brown, blue, gray and black striped color shell which cook to a pink, orange and red color.

5 When it comes to shrimp, black tiger shrimp happens to be one of the most popular forms available on the market today. Characterized by dark stripes encircling the shell, the black tiger shrimp grows to be one of the largest shrimps available commercially. You may have even seen them on some menus as black tiger prawns, that’s how big they are.

6 When cooked, the stripes on a black tiger shrimps actually turn a striking red color. The rich white meat holds the stripes, even when peeled. Due to the bold color the tiger shrimp makes a great presentation, especially when served with the tail intact. Since most tiger shrimps are quite large, the size adds extra flair to any dish.

7 Create a Stunning Dish with Black Tiger Shrimp

8 Besides offering a great look, the flavor and nutrition secure the tiger shrimp’s popularity. The delectable meat from a tiger shrimp has a flavor that lends itself well to sauces. Generally, black shrimp tends to be more succulent than white shrimp, but like all tiger shrimp, it is a great high-protein addition to any diet.

9 Here at Oregon Seafood, we wouldn’t be satisfied with just providing regular black tiger shrimps, so we now offer colossal black tiger shrimp U-12. Even larger than ordinary, these are among the largest shrimp in the world. Their size makes them an alluring base for a shrimp cocktail or on the grill. Of course, all of our shrimp come Fresh from the Ocean to our store and then to your table.

January 29, 2010

Seafood Saffron Risotto

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Seafood at Oregon Seafood in Hillsboro Oregon

1 With its beautiful, snow-white fillet and perfect flake, wild Alaska black cod is a premium whitefish choice for roasting, poaching or frying.

2 Alaska has the largest black cod population in the world. With tight regulations that are enforced to ensure the continued sustainability of the species. Alaska’s long term dedication to sustainability began fifty years ago in the State constitution and has ensured continuous wild and healthy harvests, and guaranteed that stocks of superior seafood are preserved for future generations.

3 Swimming free deep in the ice cold waters of the Bering Sea and the Gulf of Alaska, this premium whitefish develops the rich oil content that gives it its distinctive flavor and texture. The Alaska Black Cod is rich in Omega 3, and an excellent source of high quality protein.

4 Alaska black cod’s beautiful white flake and velvety texture and its sweet, delicate flavor make it an excellent white fish in a wide variety of dishes from the simple to the spectacular.

5 Try this delicious recipe – the perfect dish for impressing your friends. Simply sauté risotto rice, spring onions and garlic for a couple of minutes, then add white wine and saffron infused stock. Meanwhile place the black cod fillets in a shallow pan with milk, water and bay leaves and leave to simmer. Add Parmesan and peas to the risotto and serve with the black cod.

6 WILD ALASKA BLACK COD WITH SAFFRON RISOTTO Serves 4

7 Ingredients • Generous pinch of saffron strands • 900ml (1½ pts) hot vegetable stock • 2 tbsp olive oil • 225g (8oz) risotto rice • 4 spring onions, trimmed and chopped • 1 garlic clove, crushed • 150ml (¼ pt) dry white wine • 4 x 150g (6oz) fillets wild Alaska black cod • 150ml (¼ pt) milk • 1 bay leaf • 4 tbsp Parmesan cheese, finely grated • 75g (3oz) frozen petit pois or garden peas, thawed • Salt and freshly ground black pepper • Basil leaves, to garnish

8 Directions. Add the saffron stands to the hot vegetable stock and leave to infuse while starting to cook the risotto. Heat the oil in a large sauté pan or non stick frying pan for a few moments, and add the rice. Cook over a low heat for about 2 minutes, stirring, until the rice looks shiny, but not brown. Add the spring onions and garlic, then pour in the white wine and let it bubble up for a few moments. Add a couple of ladlefuls of stock. Stir, then cook over a medium heat for 20 to 25 minutes gradually adding the remaining stock, until the rice is tender and creamy.

9 About 10 minutes before the risotto is ready, start to cook the fish. Put the fillets into a shallow pan with a lid and add the milk, bay leaf and 150ml (¼ pint) boiling water. Season lightly. Cover and simmer gently for 6 to 8 minutes, or until the fish flakes easily when tested with a fork. Add the Parmesan and peas to the risotto, stirring them through gently. Season with salt and pepper to taste. Serve the risotto with the fish, garnished with basil leaves.

10 Cook’s tip: For a deliciously creamy risotto choose Italian arborio or carnaroli rice. If you can’t find black cod try substituting with wild Alaska or Pacific Cod from Oregon Seafood in Hillsboro. They have everything you will need.

January 1, 2010

Seafood Perfectly Grilled Tilapia

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Seafood at Oregon Seafood in Hillsboro Oregon

1 Grilling fish does not have to be intimidating if you master two basic skills. Preventing the fish from sticking and knowing when it is cooked through.

2 Follow these easy techniques compliments of chefs from Regal Springs Tilapia to make your grilled fish perfect each time and keep reading for a delectable recipe for Grilled Tilapia with Fresh Tomato Relish!

3 FISH GRILLING TIPS

4 The Right Cut: Select the thickest cut you can to avoid breakage when you turn the fish. If one part of the fish is much thicker than the other, consider cutting uneven filets into two to avoid drying out the thinner portion. Cook the thicker half first, and when it’s halfway cooked, put the thinner half on.

5 Prevent Sticking - Achieving a non stick cooking surface is critical and is a two part process. First oil the grill and then oil the fish.

6 Oil before you light the grill. Spray a light coat of non stick cooking spray on the grate or wipe a light coat of vegetable or olive oil directly on the grate with a paper towel. Never spray non stick spray on a grate if the fire is lit.

7 Oil after the grill is lit. This technique is preferred over oiling the grill before it is lit since heating and then oiling is key to getting those spiffy grill marks seared into the fish. Start with a very hot grill. Brush briskly with a wire brush. Oil the grate by tightly folding a paper towel and dipping it in vegetable oil. Protect your hands from the heat by using tongs to grip the oiled paper towel as you rub it across the grate.

8 Oil the fish as well. Lightly brush both sides of the fish with olive, vegetable or sesame oil. Take caution to not over oil though, which leads to flare ups and sooty residue, and that’s not good.

9 It is All In The Presentation. For professional grade crosshatches just turn the fish a quarter turn after 2 minutes on the grill.

10 Prevent Breakage. Don’t flip the fish repeatedly and do use a wide headed spatula. You can tell when filets are ready to flip when edges are flaky and opaque.

11 Check to see if the fish is done. The meat is done when the meat is opaque all the way through and the juices run clear. If any part of the meat is still glossy and partially translucent, it is not done. Remember, also that fish continues to cook a little after it’s removed from the grill.

12 GRILLED TILAPIA WITH TOMATO BASIL RELISH

13 Ingredients: 4 (6 oz.) Regal Springs tilapia filets 3 medium red onions 4 cups cherry tomatoes 2 lemons 2 cups of fresh basil 1 cup of pine nuts 1/3 cup extra virgin olive oil 4 tbsp. sweet balsamic vinegar Salt and pepper

14 Directions. Preheat grill to medium high heat. Prepare the tomato relish by slicing tomatoes in half. Wash and pat dry the basil leaves and slice into 1 inch thin strips removing tough center vein. Toss the tomatoes, 3 tbsp. of the olive oil and basil. Add salt and pepper to taste. Toss again and set aside.

15 Toast the pine nuts by placing in a frying pan over medium high heat and tossing until golden brown–this happens quickly so tend to them carefully. When toasted, set aside to cool. Prepare the onions for grilling by slicing into 1 inch slices and brushing each side with olive oil, salt and pepper. Prepare the tilapia in the same way with the addition of a squeeze of lemon juice.

16 Place onions on the grill first and cook the slices until golden charred and soft depending on the heat of the grill, about 8 minutes. Turn carefully so onion does not fall apart. Onions can be cooked in tin foil as well.Wrap tilapia filets in tin foil and seal tightly. Place on hot grill and cook 3 to 4 minutes each side until tender.

17 Arrange the grilled onions and tilapia filets on a platter tilapia in the center and grilled onions around the edge of the platter. Pour the tomato relish over the fish. Squeeze fresh lemon and balsamic vinegar over the entire mixture and top with a bunch of toasted pine nuts. Sprinkle with salt and pepper and serve this excellent tilapia dish.

King Crab Recipe - Cooking Healthy

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Oregon Seafood Video

1-King crab being the king of all crabs is probably the most popular after crab known to man. Due to this, prices have gone up making these creatures more of a delicacy than a traditional meal. For this reason they demand respect when cooking and so should be done with care pride and patience.

2-For this reason a bit of research is necessary for cooking King Crab due to the fact it is so large, any person should make the best out each individual crab by using all the meat as well as the shells and leftovers for a stock production or a bisque.

3-The king crab didn’t only get its reputation for its size, but also due to having its very own unique texture and taste in comparison to all the other crabs available on the market. This crab can be prepared, presented and eaten in many different ways and be great as a main, or a starter which will satisfy any appreciating stomach.

4-The most popular way of cooking the King Crab is by boiling, broiling as well as grilling and luckily enough, is very tasty when either hot or chilled. Traditionally, like most other crabs they are served with melted butter or a squeeze of fresh lemon juice, which is recommended for first time eaters. This recommendation is simply to taste the original and natural flavors of the crab before trying other experimentations. When you reach this level, there are several ways to Spice up your king crab dishes but you have to be careful not to ruin the recipe as after all, the king crab is a delicacy.

5-A simple but delicious recipe, is the well known (Alaska King Crab) Royale. This consists of 2.5 to 3 inched chopped sections of crab legs which are brushed with a special sauce. This sauce consists of the usual butter, lemon juice, tarragon, parsley and a splash of Tabasco sauce and finally some very finely chopped and diced red onion. The most popular ways of cooking this recipe is the traditional broiling method while reoccurring brushes with the sauce are carried out. Alternatively you can complete this method using a barbeque for grilling it but simultaneously giving it that smoky flavor.

6-Another recipe for the King Crab, which is very similar, but at the same time very different is the infamous Nuevo Latino style recipe which consists of grilling the crab meat in a lime butter sauce. Together with this butter, you mix in chili oil and maybe even some chili flakes, cayenne pepper (amount depending on how hot you like your food) and another half a lime (juice). Again, brush the crab occasionally using this method until cooked through. Serve this with avocado salad which works well with all crab and maybe a little cocktail or fruit juice, depending on what you fancy.

7-Though Alaskan King Crab is generally thought of as a rich, decadent food, it is actually low in calories and fat. One 3.5-ounce serving of king crab provides 96 calories, 19 grams of protein, 2 grams of fat, 1064 milligrams of sodium and 53 milligrams of cholesterol.

8-Live Long and Healthy – Oregon Seafood a provider of Fresh Seafood Live Crab and Lobster, with a store in Hillsboro Oregon and a Online store for the world of Seafood lovers. Well knonw locally as great Seafood Suppliers Oregon Seafood’s Website allows provisions of unique product for Seafood Fans all over the world.

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