It's funny how your perspective changes when you become a parent. Take for example, salmon. My husband and I would eat salmon for dinner often as it was easy to prepare, delicious, and healthy. Salmon is an excellent source of omega-3 fatty acids. But then we became aware of the whole wild versus farmed salmon controversy and decided we would feed farmed salmon to our children less often.
When Alaskan Blueback Seafood, a local company on Oahu, offered samples of their wild sockeye salmon, I was very excited to try. The wild salmon is filleted, flash frozen, and vacuum packed by a fishermen owned processing plant in Bristol Bay, Alaska - the largest sockeye fishery in the world and managed by the Alaska Department of Fish and Game.
Kevin Wilson, the owner of Alaskan Blueback Seafood, has been commercial fishing in Alaska since he was 17. Every year, he spends several months fishing in Bristol Bay and Southeast Alaska for salmon. He feels the quality, sustainability, and traceability are the primary reasons people should choose his wild salmon over farmed salmon. He encourages consumers to be aware of where their food comes from and how it is produced, especially when buying seafood. He guarantees his salmon has not been farmed, caught or processed in Asia to save on labor costs.
After receiving some samples of the wild salmon, I defrosted a couple of the portioned fillets. I coated with a little butter and salt and broiled them in the toaster over. The salmon was delicious and my children didn't notice any difference from the usual fresh farmed salmon we use. My husband and I enjoyed the salmon and thought the texture was firmer.
When Alaskan Blueback Seafood, a local company on Oahu, offered samples of their wild sockeye salmon, I was very excited to try. The wild salmon is filleted, flash frozen, and vacuum packed by a fishermen owned processing plant in Bristol Bay, Alaska - the largest sockeye fishery in the world and managed by the Alaska Department of Fish and Game.
Kevin Wilson, the owner of Alaskan Blueback Seafood, has been commercial fishing in Alaska since he was 17. Every year, he spends several months fishing in Bristol Bay and Southeast Alaska for salmon. He feels the quality, sustainability, and traceability are the primary reasons people should choose his wild salmon over farmed salmon. He encourages consumers to be aware of where their food comes from and how it is produced, especially when buying seafood. He guarantees his salmon has not been farmed, caught or processed in Asia to save on labor costs.
After receiving some samples of the wild salmon, I defrosted a couple of the portioned fillets. I coated with a little butter and salt and broiled them in the toaster over. The salmon was delicious and my children didn't notice any difference from the usual fresh farmed salmon we use. My husband and I enjoyed the salmon and thought the texture was firmer.
The following week, we had salmon again for dinner. This time I coated with butter and furikake and made a shoyu, sugar, garlic sauce to pour over. This tasty furikake salmon recipe is so easy and makes for a great potluck dish.
My family is definitely happy we tried wild salmon and are better aware of the differences between farmed and wild salmon.
Visit www.bluebackseafood.com to see Alaskan Blueback Seafood Company's wild salmon for sale with free home delivery in Honolulu and to customers on the island of Oahu, Hawaii.
My family is definitely happy we tried wild salmon and are better aware of the differences between farmed and wild salmon.
Visit www.bluebackseafood.com to see Alaskan Blueback Seafood Company's wild salmon for sale with free home delivery in Honolulu and to customers on the island of Oahu, Hawaii.
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