Easy Guide to Food And Drinks

February 11, 2010

Seafood and Fresh Catfish

Filed under: Main Course — Tags: , , , , , , — CakeAuthor @ 11:28 pm

Seafood at Oregon Seafood in Hillsboro Oregon

1 Channel catfish, (Ictalurus punctatus) are produced from 177,360 acres of catfish ponds in Florida, Mississippi, Alabama, Arkansas and Louisiana with an annual yield of 470 million pounds. The channel catfish is the only spotted North American catfish with a deeply forked tail and bluish, to olive-green back shading to a white belly. They are raised in a quality-controlled environment of clay-based ponds filled with pure fresh water pumped from underground wells. The average pond, constructed by building above-ground levees to serves as natural barriers, is 10 to 20 land acres in area and 4 to 6 feet deep.

2 Farm-raised catfish are fed a puffed, high-protein floating food pellet (a mixture of soybeans, corn, wheat, vitamins and minerals). This specially formulated feed is one of the reasons for the catfish’s subtle taste and lack of “fishy” odor. At 18 months old (averaging 1 to 11 1/2 pounds), farm-raised catfish are harvested with seines (large, weighted nets) and loading baskets and shipped in aerated tank trucks to the processing plant. Catfish are kept alive until processed, making them among the freshest freshwater fish available.

3 Genuine U.S. farm raised catfish is ranked the fifth most popular fish consumed in the United States after shrimp then tuna, and cod.

4 Cooking: The general rule is 10 minutes per inch of thickness, at the thickest part of the fillet or steak, at 400-450 degrees F. If fish is cooked in parchment, foil or a sauce, add 5 minutes to the total cooking time. Fillets less than 1/2 inch thick do not need to be turned during cooking. Fish cooks quickly. Do not overcook. Fish is done when the flesh becomes opaque and flakes easily when tested with a fork. Poaching, steaming, baking, broiling, sautéing, microwaving are excellent low-fat cooking methods, if you do not add high fat ingredients. Marinate in your favorite salad dressing prior to cooking. Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad. Broil or grill with lime-butter and seasoned salt. Oil the grill to prevent fish from sticking. Bake whole fish with a crab or shrimp stuffing. Add leftover fish in broken pieces to salads, soups or sauces.

5 Oregon Seafood keeps a healthy stock of fresh catfish every day. Specially cut to the customer’s needs. It’s hard to find a Fish Market that is as clean and service orientated as Oregon Seafood in Hillsboro Oregon. Catfish is one of the main sellers and is always very fresh. It’s hard to beat the quality at Oregon Seafood.

January 30, 2010

Black Tiger Shrimp Now at Oregon Seafood

Filed under: Main Course — Tags: , , , , , — CakeAuthor @ 11:51 am

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

Filed under: Low Calorie — Tags: , , , , , , — CakeAuthor @ 4:01 pm

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

Filed under: Main Course — Tags: , , , , , , — CakeAuthor @ 11:38 pm

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

Filed under: Recipes — Tags: , , , , , , , , , , , — CakeAuthor @ 11:38 pm

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.

April 1, 2009

Tips For Preparing Seafood

Filed under: Cooking Tips — Tags: , , , , , , , , — CakeAuthor @ 8:39 pm

Preparing seafood is very easy and fun to do. The main thing to remember when preparing and cooking seafood is the seasoning.

The most important task of preparation of seafood is to season it. The main seasoning that I use when I prepare dishes like grilled shrimp is called Tony’s. Even local stores including Wal-Mart or Albertson’s contains Tony’s. Ordinarily I put a dash of seasoning on meat before, during and after preparation of a recipe.

For example, when I am preparing grilled shrimp for a special dinner with friends or family, I will thaw out the shrimp and then sprinkle some seasoning on them. As I am grilling the shrimp I will put more seasoning on and I will also squeeze lemons over the shrimp to give them extra flavor. For a tangier flavor, substitute limes in place of lemons. Once the shrimp are completed, I arrange them on a tray and put another dash of spices on them for a bolder flavor.

Some people only season them once or twice, but if you season them three times the flavor stays with the food the whole time you are preparing it and it never leaves the food before you serve it. One exception to this rule is clam chowder which should only be flavored with salt and a pinch of Tony’s. Since it is a soup, clam chowder holds more flavor. As long as you put the seasoning in the water or liquid of the soup or gumbo you are preparing then the flavor will stay more than if you have to remove a food from the water like you do with grilled shrimp.

Crab soup is thinner in consistency than clam chowder and should be made with smaller pieces of crab, not big chunks. Once again, seasoning is important. In order to keep your guests asking for more when seafood is prepared in your house, or place of dining, simply add a little Tony’s, some salt and pepper, and throw in a little lemon.

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