It’s no secret that seafood is a good choice for those who want to remain healthy and fit, although many people may be concerned about mercury levels in theirÂ fishÂ dinners or lunches. Wild seafood harvested in northern waters is an excellent choice for those who wish to consume as little mercury as possible.
A general rule of thumb is that the colder the water, the less mercury in the nativeÂ fishÂ of that region. Consumers from all over the world can now enjoy seafood caught in the pristine waters of Alaska on a regular basis.
Salmon is among the most versatile of available seafood. It can be prepared in a variety of different ways. It can be grilled, sauteed, baked or used in omelets and salads. The trick to successfully preparing salmon is to do as little to it as possible. Salmon doesn’t need to be covered up with spices and sauces, and doing so usually deflects from its unique flavor. One of theÂ bestÂ ways to enjoy salmon is to grill it after brushing it lightly with olive oil, lemon juice and garlic powder.
Halibut has a delicate flavor and can be a difficultÂ fishÂ for the novice cook to properly prepare, but when it’s cooked correctly, it is among theÂ besttasting seafood available. Because it dries out easily, care should be taken during the preparation process. Brushed lightly with honey-mustard dressing, wrapped in foil and baked is one of theÂ bestÂ ways to enjoy halibut. It can also be steamed, grilled or pan-fried.
Red snapper is one of the most popular bottomÂ fishÂ caught by sports enthusiasts in southeastern Alaskan waters. It’sÂ bestÂ eaten lightly breaded with flour and spices and then pan-fried until golden brown. Red snapper is also often used in chowders and seafood stews.
Black cod is one of theÂ bestÂ kept secrets of long-time Alaskan home cooks. Rich in both flavor and heart-healthy omega-3 oils, black cod isÂ bestÂ when steamed at served with new potatoes and fresh asparagus. Half-smoked black cod is especially delicious and is often used in seafood casseroles. It can also be made into an exquisite pate by adding creamed cheese, a bit of mayonnaise, some freshly chopped deal and a splash of lemon juice.
Alaskan King Crab
The crab fishermen featured on several different television programs really do risk their lives during crabbing season in order to provide the public with theÂ bestÂ crab on the planet. This delicacy from the cold waters of the Bering Sea isÂ bestÂ simply steamed in water and vinegar with Old Bay seasoning sprinkled lightly on the top. Sweet crab meat also mixes well with fresh greens in salads and makes excellent crab-cakes.
Luke is the Head Chef at one of the Sydney’s best seafood restaurants. His Sydney restaurants menu is famous for offering the very best fresh seafood cuisine available. Luke says it is critical that you always use the freshest seafood available for the ultimate seafood experience.