Article Wild Salmon
There are six species of Pacific salmon - chum, coho, king (chinook), pink,
sockeye and steelhead - and all are wild.
Wild West coast salmon are harvested commercially in Washington, Oregon, Alaska
and much of Canada. Smoked wild salmon is a delicious seafood item. The delicacy is simple to
prepare and lends itself to a wide variety of dishes.
Salmon is high in Omega-3 fatty acids which is well known as having health
benefits. Studies have shown that smoked salmon has a very low level of mercury,
unlike some other seafood.The Journal of American Medicine Association recently published a report stating
that adding salmon at least once a week to your diet will cut the risk of sudden
cardiac death in half.
Tuna
Tuna is consumed in a variety of ways. Tuna is the most well known and
available fish in the USA and many other parts of the world due to it's
popularity as a canned product. Most of us grew up on tuna salad sandwiches and
associate that experience with tuna as a meal.
Readers that have been lucky enough to enjoy fresh caught tuna know that there
is quite a difference between a canned tuna salad sandwich and a fresh grilled
tuna steak! Tuna is delicious grilled, blackened, or as sushi. Those of us that still
love tuna salad can enjoy tuna from the can or use leftover grilled tuna to
create a unique and delightful tuna salad with a unique flavor.
Smoked fish lovers will be thrilled to know that tuna is excellent when smoked. The
finished smoked product makes fish dips, salads or just eaten alone.
Wahoo
Wahoo are beautiful pelagic fish and are excellent table fare. Wahoo live in the open ocean and are common along much of the USA and
Caribbean. Wahoo should be rinsed well and then the fillets can be removed from
the body. The flanks can then be cut into steaks with the skin on or the entire
sections can be skinned before cutting into steaks.Wahoo is delicious grilled, fried or smoked.
Fresh wahoo are available in Florida, North Carolina, Virginia, Louisiana,
Mississippi, Hawaii and other areas.
Mahi Mahi
Mahi Mahi, also known as dorado or dolphin fish are fast growing, pelagic
fish. Mahi Mahi are among the most beautiful of all fish. The meat is mostly
white with a high content of oil. Mahi Mahi is best grilled or smoked. Fresh
Mahi Mahi is available in states such as Florida, North Carolina, Virginia,
Louisiana, Mississippi, Hawaii and others. Other areas of the country can enjoy
this fish as a frozen product or fresh via overnight shipment.
Striped Bass
Cooks have a variety of favorites for cooking rockfish. Whole fillets of
school sized fish or steaks of larger fish are delicious fried. Other choices
for cooking striped bass include grilling, broiling, fish
cakes and more.
For top quality striped bass or "rockfish" as table fare, it's important to
take care of the fish prior to cooking. The fish should be chilled on ice and
laid out flat until cleaned.
Once the fish is home, it can be rinsed thoroughly and filleted. Several
cleaning methods exist and each angler learns their favorite style. The fish can be scaled and the skin left on, filleted and then skinned or the
skin can be cut around the perimeter of the fish and pulled off with pliers. The
skin-on version is nice when baking or grilling smaller fish. Skinning the fish
before filleting has some advantages, the most important being speed. Filleting
the fish and then cutting the skin off removes the most dark meat and leaves the
highest quality portion, although some fish is lost in the process.
Black Sea Bass
Black Sea Bass are excellent table fare. The meat is firm, white and
delicious. Sea Bass are superb fried, grilled, baked or broiled. Sea Bass are
easily skinned and filleted. Black sea bass are common along the Atlantic coast
from New York to North Carolina. They are best fresh. The fish do not freeze
well.
Tautog
Tautog are excellent table fare. The live a long time in a cooler and may
actually be live when you get them home. An ice pick to the spinal cord just
behind the head will euthanize them quickly.
The fish are incredibly slippery! It is best to rinse them thoroughly and lay
them,out on a rough surface. I sharp fillet knife is needed to cut around the
outline of the fish, making the front cut behind the head and pectoral fin. Then
the skin can easily be peeled off by using pliers and peeling from the head to
tail.
Once the skin is off you can fillet the fish normally. There are a few rib bones
which can be cut out after filleting.
The meat is firm, white and mild flavored. Rinse the fillets and immediately
store on ice or refrigerate them.
Tautog is delicious fried, baked or grilled.
Tilapia
Tilapia have gone from being an obscure fish to one of the most popular fish
in many cultures. Tilapia are the second most important group of farm raised
fish in the world. Tilapia has been introduced in over 100 countries. Tilapia
farming and consumption are rapidly increasing in the US. Tilapia are a good
source of protein and is now the fifth most popular seafood consumed in the
United States.
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