Serving delicious and sustainable seafood | food

Whether or not seafood evening at your home means stir-fried shrimp, grilled fish, or something in between, it is an thrilling excuse to deliver the household collectively for favourite meals. Scrumptious recipes abound when seafood is on the menu.

Nonetheless, that is now not the seafood of your grandparents. At present, greater than half of the seafood consumed in the US is raised on farms – a follow referred to as aquaculture. Whereas the trade has made nice strides over the previous few many years, from more and more sustainable agricultural practices to technological advances that may assist feed a rising inhabitants, not all farmed seafood is created equal and neither are the certifications you see on their packaging. .

For greater than a decade, the worldwide non-profit Aquaculture Stewardship Council (ASC) has created and enforced the world’s most stringent requirements for farmed seafood. Its marine inexperienced ASC certification label is simply present in farmed seafood that meets these excessive requirements – serving to seafood buyers make knowledgeable buying selections.

It is a motion that among the nation’s prime seafood grocers and cooks are lagging behind.

“About two-thirds of our seafood providing is farm-raised, reflecting rising provide and demand,” mentioned Abe Ng, CEO of Sushi Maki Restaurant and Market Stations. “There’s a a lot broader buyer understanding and appreciation for aquaculture than there was, say, 10 years in the past. Nonetheless, not all farmed seafood is equal when it comes to high quality, environmental sustainability and social duty.

A singular set of requirements helps make sure the integrity of the farm-to-store provide chain whereas defending the atmosphere, employees and communities. The ASC Marine Inexperienced label solely seems on seafood from farms which were independently evaluated and authorized as environmentally and socially accountable.

“Whether or not your seafood is caught or farmed, what issues to at present’s buyers is that it is top quality, scrumptious and responsibly caught or farmed in a method that advantages you and the planet,” mentioned Roger O’Brien, president and CEO. CEO of Santa Monica Seafood Market & Café. “Farm-raised seafood that’s responsibly licensed by ASC supplies assurance that the seafood you’re buying is what it claims to be, which is a basic dedication we make to our prospects.”

With a trusted certification like ASC, you may confidently get pleasure from at-home recipes like Honey Mustard Crispy Salmon, Blackened Shrimp Tacos with Creole Remoulade Salad, and Almond-Stuffed Rainbow Trout with out sacrificing style or sustainability.

To search out extra certification data and uncover family-friendly seafood recipes, go to SeaGreenBeGreen. org.

Crispy salmon with honey mustard

Serving delicious and sustainable seafood

Recipe supplied by North Coast Seafood Firm

  • 1 bag (1 pound, three 6-ounce servings) North Coast Seafoods ASC Licensed Bare Norwegian Salmon
  • Salt to style
  • Pepper to style

Honey mustard glaze:

  • 1/3 cup honey
  • 1/4 cup entire grain mustard
  • 2 tablespoons nice Dijon mustard
  • 2 tablespoons mayonnaise
  • 2 teaspoon radish
  • 1 teaspoon smoked paprika


  • 3/4 cup panko bread crumbs
  • 2 tablespoons dried parsley
  • 2 tablespoons olive oil

Thaw salmon and pat dry. Prepare in an oiled baking tray. Add salt and pepper to style.

To arrange the glaze: In a small bowl, mix the honey, mustard, Dijon mustard, mayonnaise, horseradish, and paprika. Combine till properly mixed. Chill glaze till prepared to make use of.

To arrange the crunch: In a bowl, combine the bread crumbs, parsley and oil; Combine properly. Spare.

Preheat the oven to 400 levels Fahrenheit.

Beautify every portion of salmon with a tablespoon of the glaze and unfold it evenly over the fish. Press the crunch evenly onto the glaze.

Bake for 15-17 minutes till the fish is cooked.

Serve with a drizzle of the remaining glaze.

Black Shrimp Tacos with Creole Remoulade Slaw

Serving delicious and sustainable seafood

Recipe supplied by Coastal Seafoods and Fortune Fish & Gourmand

Preparation time: half-hour

Cooking time: 10 minutes


  • 1/3 cup mayonnaise
  • 1 tablespoon capers, chopped
  • 1 teaspoon floor mustard
  • 1/3 cup parsley, chopped
  • 1/2 teaspoon of radish
  • 1/3 cup pink onion, reduce into cubes
  • 1 tablespoon Cajun spices
  • 1/2 bag coleslaw combine


  • 6 small corn tortillas
  • 1 tablespoon Cajun spices
  • 1/2 kilo, peeled and cleaned
  • ASC licensed shrimp, thawed
  • 3 inexperienced onions, chopped
  • Recent salsa or pico de gallo (non-compulsory)
  • 1 lemon, reduce into slices (non-compulsory)

To arrange coleslaw: In a bowl, mix mayonnaise, capers, mustard, parsley, radishes, pink onion, and Cajun seasoning. Combine coleslaw and about 3/4 of the sauce. Stir to coat and add extra sauce if desired. Refrigerate the coleslaw till able to serve.

To arrange tacos: Warmth the grill over medium warmth. When sizzling, toast the tortilla on both sides till browned on the edges. Place the toasted tortilla on a plate and canopy with a towel till able to serve.

Pour the Cajun seasoning over the shrimp and toss till the shrimp are coated.

Cook dinner shrimp for 3-5 minutes per aspect, or till shrimp are agency and Cajun seasoning is blackened. Take away shrimp from grill to forestall overcooking.

To serve, place about 1/4 cup of the coleslaw into every tortilla and prime with 3-5 shrimp and inexperienced onions. Prime with salsa or pico de gallo, if desired. Squeeze a wedge of recent lemon over prime, if desired.

Trout full of almonds

Serving delicious and sustainable seafood

Recipe courtesy of Riverence Provisions

  • 2 ASC-certified Riverence Steelhead trout fillets (8 ounces every)
  • Non-stick cooking spray
  • 1/2 cup toasted and coarsely chopped almond slices
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 1/4 cup chives, chopped
  • 1 1/2 cup bread crumbs
  • 1 / 4 cup of Italian parsley
  • Salt to style
  • Pepper to style
  • 1 crushed egg
  • Kitchen twine (6-inch lengths)
  • 1 tablespoon olive oil

Preheat the oven to 350 levels Fahrenheit.

Rinse steelhead trout fillets and pat dry with paper towels. Line a baking sheet with parchment paper and spray with nonstick cooking spray.

Combine the almonds, lemon peel, lemon juice, chives, bread crumbs and parsley. Add salt and pepper to style.

Add the crushed eggs to the breadcrumb combination and stir properly to mix.

Place the primary trout fillets, pores and skin aspect down, on the baking sheet. Place items of twine underneath the fish, spacing them 1 1/2 inches aside; Go away unrestricted.

Place bread combination over trout fillets and remaining salmon fillets over breadcrumb combination, pores and skin aspect up.

Safe the trout fillets collectively utilizing kitchen twine. Brush olive oil over the trout and sprinkle with salt and pepper to style.

Bake for 15-20 minutes, or till the fish is completed. Slice into parts to serve.

    (Tags for translation)gastronomy

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