Discover How To Choose Low Mercury Seafood

Pregnant Women and Children Need To Be Careful

1. Choose low-mercury fish- those that are small and low on the food chain. Because mercury bio accumulates as it goes up the marine food chain, small fish, like tilapia and cod, and shellfish, like shrimp, crab and oysters, have low mercury levels. To help people remember this, the Washington State Department of Health has made a very handy pocket guide to mercury levels in fish.

2. Limit fish consumption to 12 oz. a week for kids and young women, especially those of us that might consider becoming pregnant. Because mercury is a neurotoxin that can affect children, babies and fetuses at lower doses than adults, it’s most important for kids and women who are pregnant, nursing or may become pregnant to avoid high-mercury fish and limit fish consumption. Keep in mind that your body can take a while to eliminate the mercury that you consumed before you got pregnant so if there’s any chance you may become pregnant soon, it’s best to be cautious about mercury in fish. Try and stick to the lower mercury suggestions that where first mentioned above.

Check out a very good Recipe for Grilling Tilapia Below ;o)

Grilled Tillapia with Mango Salsa

While I will be using Tillapia with this dish, you may use any fish, Salmon or Tuna are also great choices.

I like Tillapia for its mild flavor, and texture that make it a great fish for the grill, or to be seared off in a heavy pan. This is a fish that is primarily farm raised and very easy to find in almost any market while being very affordable it is a perfect choice for a money saving meal.

The  dish will get a huge punch of flavor from a “Tropical Mango & Avocado Salsa”. We will serve the fish over  a bed of mixed Spring Greens which will be dressed with an “Orange and Basil Almond Oil Vinaigrette.” I will be using an orange flavored vinegar that I love from Cuisine Perel cuisineperel.com, these fruit flavored vinegars are of exceptional quality!

Adding veggies is so easy to sneak in as a salad so I will add some Carrot sticks and Green Beans after being blanched and chilled, with some Artichoke Hearts, and Hearts of Palm to the Mixed Baby Greens. By doing this I add texture to the dish while adding nutrients and vitamins, boosting the depth of flavors. This recipe is for six.

1. For the Tillapia all we need is a bit of “Allegro, Hot and Spicy Marinade”, which we use to flavor the fish. It will absorb the flavor quickly so only allow it to marinade for 3 minutes! Then we will place it on a hot and well oiled grill pan, cooking for about 4 minutes and then turning only once and cooking for 5 minutes longer. Now you see how quickly the fish cooks, so I suggest  having everything else done and the salad on the plate before cooking the fish.
2. The Carrots and Green Beans  should be cleaned and blanched earlier as much as a day ahead if you like. Carrots should be cut into sticks so as they mimic the size of the beans, and chilled before adding to salad greens. The Artichoke Hearts and the Hearts of palm should be quartered and chilled as well. I use 1/2 lb of green beans and 2 carrots, 6 artichoke hearts and 6 hearts of palm.
3. For the Salad Dressing you will need 1 Green Onion, 1 clove garlic, 3 sprigs fresh Thyme leaves removed from stem, 3 large Basil leaves, 5 Tbs Orange Vinegar, 2 Tbs granulated sugar, pinch Cinnamon, 2 Tbs water, and 1/4 cup Almond Oil, 1 tsp ground Mustard. Put it all in the blender and blend till smooth. Reserve, toss salad greens, carrot sticks, green beans, artichoke, and hearts of palm in dressing before you plate.
4. For the Mango Salsa you will need:2 Mango peeled and deseeded diced into small bite-sized pieces, 1 small Purple Onion diced,  2 ripe Avocados cleaned and diced, 6 Basil leaves and 4 Mint leaves chopped, 12 Grape Tomatoes halved, salt and pepper to taste, and add 1 Tbs of the dressing. Toss in a bowland chill for 1 hour. Serve atop the grilled fish after placing over the dressed greens. I sometime add a garnish of Toasted Sliced Almonds  for added flavor and a nice crunch!

This is a simple and delicious meal for any time of the year, but I love it especially in the summer months. Try swapping the mango with Pineapple, Blood Orange segments, or even sweet Blackberries. My wine choice for the meal is a light and crisp “Waterbrook Pinot Gris” Eat Healthy, Eat Seafood. Enjoy!

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Do Lobsters Really Scream When You Boil Them?

Discover The Chilling Truth.

How to cook a lobster in the most humane manner has been a concern of guilt-ridden chefs for generations. In order to put the matter to a rest scientifically, one researcher instructed his graduate students to boil lobsters after having subjected them to various relaxation techniques.

The students determined which method of dispatching them was the kindest by counting the number of tails flicks heard in the kettle before each lobster succumbed to the boiling water.

They tried hypnotizing the subjects by rubbing their backs until they stood on their heads, soaking them in fresh water, heating them slowly from room temperature to boiling, and other accepted strategies.

They found that putting them in the fridge before cooking to numb them up, as happens naturally in winter, resulted in the lowest number of tail twitches. So, according to modern science, a few minutes in the freezer means less agony in the kettle.

The most common way to cook lobster before eating is to steam or boil it in sea water (or salted water) for 10-15 minutes.

What’s the green stuff?

It’s the lobster’s liver or more accurately, its digestive system. Although many people like to eat the tomalley it probably isn’t a good idea because this is where pollution in the lobster’s own meal choices would become concentrated in the lobster’s body.

What’s the red stuff?

It’s the roe, the unfertilized eggs of the female. Lobster eggs were once considered a delicacy, like caviar. The roe is also called “coral” because of its bright red color.

What is the nutritional value of lobster?

Nutrition studies show that 3 1/2 ounces of lobster meat (without the butter) contains only 90 calories, compared to 163 calories for the same amount of chicken and 280 calories for sirloin steak. Lobster also contains omega-3 fatty acids, the good cholesterol that seems to reduce hardening of the arteries and decrease the risk of heart attacks.

So it’s pretty easy to see that eating lobster is an excellent healthy choice. Seafood in general is a good way to reduce heart attack risk, improved brain function, and over all weight balance and good health.

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Live Lobster Tanks at Oregon Seafood

Oregon Seafood is located: 1167 SE Tualatin Valley Hwy. Hillsboro, Oregon 97123 503-693-7222
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Crack That Shell and Clean Them Gills!

Cleaning Dungeness Crab in a Few Easy Steps.

1 To remove the back, hold the base of the crab with one hand and pull the shell away from the body with the other hand.

2 Turn the crab over and pull on the triangular-shaped section and lift it away. Turn the crab again and gently scrape away the gills on either side with your thumb or a spoon. Also, throw away the intestine, which runs down the center of the back.

3 Most people wash away the “crab butter” (the yellow, mushy stuff in the cavity). But, some consider these organs a delicacy and there are recipes that call for them. So, set them aside if you like.

4 Rinse the rest of the body under cold water and break it in half.

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Oregon Seafood is located: 1167 SE Tualatin Valley Hwy.  Hillsboro, Oregon   97123    503-693-7222

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Squid May Look Ugly.

But if You Prepare it Right it’s Excellent!

How to Clean Squid

The idea of preparing squid may turn some people off–it has tentacles and is squishy and chewy. It may be hard to know where to begin. Cleaning and prepping squid takes less effort and time when you follow a few simple instructions.

1 Thaw the squid if you purchased it frozen. Cut away the tentacles and set them aside.

2 Firmly hold the squid under water with one hand. With the other hand, grip the head and pull while twisting it side to side. The head and contents of the body will soon slide out in one piece; throw them away.

3 Grasp the pointed tip of the thin cartilage layer inside the body, draw it out and discard it. Shed the body’s outer casing and side fins. Keep the fins but dispose of the casing. Clean the squid by rinsing out the inner cavity of the body.

Prepare the Squid for Cooking

1 Chop or mince the squid arms for immediate use or save them whole for another recipe.

2 Leave the body cavity (often called the “mantle”) whole for stuffed squid. Rinse it thoroughly, drain and pat dry.

3 Slice across the body cavity to cut it into rings approximately one-quarter inch thick. Pat them dry before cooking.

Cut the clean squid into pieces by laying the body flat and slicing down the center. Spread the flaps open and cut into bite-size pieces.

How to Clean Squid Video Guitar by Jesse Cook

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Oregon Seafood is located: 1167 SE Tualatin Valley Hwy.  Hillsboro, Oregon   97123    503-693-7222

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Discover New Ways to Cook Your Salmon!

Salmon That Melts Like Honey!

Directions

Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a seal-able plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.

Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.

How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

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Ingredients

* 1 scallion, minced
* 2 tablespoons reduced-sodium soy sauce
* 1 tablespoon rice vinegar
* 1 tablespoon honey
* 1 teaspoon minced fresh ginger
* 1 pound center-cut salmon fillet, skinned and cut into 4 portions
* 1 teaspoon toasted sesame seeds

Source: Find frozen wild Alaskan salmon at Oregon-Seafood.com

Eat Seafood three times a week for excellent health. Eat healthy, eat seafood.

Salmon Music Video

Oregon Seafood is located: 1167 SE Tualatin Valley Hwy. Hillsboro, Oregon 97123 503-693-7222
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Organically, One of the Best Source for Essential Nutrients!

Live Long and Healthy, eat Salmon Today!

Wild Salmon is an organically pure and natural source of essential omega-3 fatty acids and powerful biological antioxidants. Each 3.5 ounce serving of our Wild Salmon contains a minimum of 1.2 grams of EPA & DHA, both vital nutrients proven in clinical studies to promote optimal health and to prevent or improve numerous adverse health conditions.

Eating Wild Salmon is good for you. Almost all US and Canadian nutritional experts recommend that people include at least two servings of fish a week in their diets. For Instance the Canadian Heart and Stroke Foundation’s spokesperson and nutritionist Rosie Schwartz says. “Every meal you eat that features fish rather than meat, is one more meal with less saturated fat”. Although many people may be tempted to supplement their diets with fish oils experts advise that if you want to increase the amount of omega-3 fatty acids in your diet, the best way is to eat more fish such as wild salmon, trout and mackerel. Eating broiled, baked or steamed fish two – three times a week is a good way of increasing the omega-3 fatty acids in your diet.

Salmon and your Mental Health

Why is fish called “brain food?” The human brain is more than 60% fat! The majority of fat in the brain is the type that cannot be made by the body, but must be supplied by the diet. The fats essential for optimal brain activity are the omega-3 fatty acids: eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and, to a lesser extent, alpha linolenic acid (ALA). The omega-3 fatty acids have beneficial properties that have been studied in the treatment of a number of mental conditions ranging from Depression and Bipolar Disorder to Schizophrenia, Alzheimer’s, Chronic Fatigue Syndrome and Stress.

Today’s society is relatively deficient in these powerful brain building omega-3 fatty acids. Gone are the days of eating simple diets full of fish, seeds and nuts; our diets are now full of processed foods that are lacking in the good, essential fats. To ensure you are receiving sufficient quantities of omega-3 fatty acids, fatty, cold water fish, such as wild salmon, mackeral, tuna, sardines and anchovies should fill your plate, as well as other valuable omega-3 sources derived from oil-bearing nuts and seeds, such as walnuts, flaxseed and flax oil.

The brain requires more omega-3 fatty acids than any other system in the body. With sufficient quantities of EPA and DHA in the diet, the membranes of the brain perform at their peak level, which is essential for regulating mood, emotions, and staving off depression. In the absence of EPA and DHA the brain will choose an alternate source of lipids such as an omega 6 or monounsaturated fat which has very different properties from omega-3s and could therefore negatively affect your mental health. To build a healthy brain, eat fish!

Fresh Salmon at Oregon Seafood

Oregon Seafood located: 1167 SE Tualatin Valley Hwy.  Hillsboro, Oregon 97123 503-693-7222

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Are You Still a Bit Squeamish About Eating some Fresh SQUID?!

Discover some important facts about how good it really is!

Calamari or Squid
It wasn’t too long ago that most Americans were squeamish about squid or calamari. But today, calamari is an increasingly popular restaurant dish, particularly when it is fried. A mild, sweet flavor and reasonable price have helped make squid more popular.

When choosing calamari, trust your nose. A delicate ocean scent is the most reliable indicator of freshness. Looks count too. Fresh squid looks firm and shiny. If the squid in your market is limp and dull, pass it by. Also, if it has not been cleaned, check the color of the mottled membrane covering it. It should be gray but not pink or purple. Squid freezes well, so if the fresh squid doesn’t measure up, check the freezer section of your market. Purchasing cleaned squid will save you time, but remember that uncleaned squid is often half the price.

Squid is extremely perishable. Refrigerate it on a bed of ice until ready to use, and try to use it the same day you buy it. When cleaning, reach under the hood and pull out the innards, including the plastic like quill. Cut off the tentacles just beneath the eyes, and discard the quill, head and innards. Rinse out the hood under cold running water. Use the back of a paring knife to scrape the gray membrane off the hood. Cut off the 2 small wings on either side of the hood and reserve them. The cleaned hood can be sliced into rings or left whole for stuffing.

Calamari can be deep-fry, grill or stir-fry very quickly over high heat (no longer than 2 minutes), or braise it slowly over low heat for at least 1 hour for optimum tenderness. Any cooking time in between will make the squid tough.

SQUID Music Video

Oregon Seafood is located: 1167 SE Tualatin Valley Hwy. Hillsboro, Oregon 97123 503-693-7222

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When You Walk Into Oregon Seafood, it’s Like the Smell of the Oregon Coast!

A Clean Seafood Market is Hard to Find!

The owners of Oregon Seafood recognize the need for a clean Seafood Market. When they bought Oregon Seafood it was a lot of work to bring the business up to the best quality standards.  It took a while for the the New Oregon Seafood to emerge.

Now when you walk into Oregon Seafood it smells like you are walking on the Beaches of the Oregon coast. That sea smell that is so appealing to the senses. This is not very  common in most Fish Markets.

On a typical day at Oregon Seafood you will see many kids hanging around the Live Saltwater Sea Tanks. It’s almost like going to the zoo. Many customers crowd the Fish Cutting area where Oregon Seafood workers Cut Your Fish just the way you like it.

Need your Live Crab Cleaned? Oregon Seafood will do that for you.

Need Live Oysters for your party? Oregon Seafood has some of the best Oysters you can find any where. Picked from the Ocean and delivered to Oregon Seafood’s Live Sea Tanks the same day. Most Fish Markets have to wait days for the Oysters to get to there stores, not so at Oregon Seafood Market in Hillsboro, Oregon 97123.

We invite you to come and Visit. Enter the FREE CRAB DRAWING!

Si Hablamos Español

Oregon Seafood is located: 1167 SE Tualatin Valley Hwy.  Hillsboro, Oregon   97123    503-693-7222

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If you’re looking for a delicious way to prepare a fantastic meal,

then Coconut Shrimp should be on the top of your list.

Discover some tips below on how to make this very popular dish.

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Ingredients

3/4 cup panko (Japanese breadcrumbs)
1/2 cup unsweetened shredded coconut
2 teaspoons finely grated lime peel
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs
18 uncooked large shrimp, peeled, deveined, tails left intact
Peanut oil (for frying)

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Preparation

Line baking sheet with parchment paper. Mix panko, coconut, lime peel, salt, and pepper in medium shallow bowl.

Whisk eggs in another medium bowl to blend.

Add shrimp to bowl with beaten eggs and toss to coat.

Working with 1 shrimp at a time, remove shrimp from beaten eggs and turn to coat in panko mixture.

Place shrimp on prepared baking sheet.

Can be made 4 hours ahead. Cover and chill.

Pour enough peanut oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat.

Working in batches, add shrimp to skillet and cook until golden and just opaque in center, about 2 minutes per side.

Transfer to paper towels to drain. Arrange shrimp on platter and serve warm.

Japanese breadcrumbs and shredded coconut give these shrimp a crispy, crunchy crust.

Oregon Seafood is located: 1167 SE Tualatin Valley Hwy. Hillsboro, Oregon 97123 503-693-7222

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Have You ever Shucked an Oyster?

Watch and Learn just How to Do It!

If you love eating oysters and want to learn how to shuck oysters at home, don’t let the stories put you off. Although shucking oysters requires some effort, it takes less muscle than it does skill. With a little knowledge about oyster anatomy, a good knife and some way to protect your hands from slips or the oyster shell itself, you’ll quickly take fresh oysters from shelled to shucked like a pro.

Buying Live Oysters
When you’re buying live oysters, you want to make sure that you’re buying fresh oysters. Fresh oysters should smell clean and briny, like the sea. Any other odors are an indication that the oysters are beginning to or have spoiled. Oregon Seafood gets very fresh Oysters every week and is an excellent source for high quality live oysters.

Look for oysters with tightly closed shells. Healthy, live oysters don’t readily make themselves vulnerable to predators. If you see oysters with partially opened shells, tap them. If the shells snap shut immediately, the oyster is okay. If not, the oyster has either died or is the process of dying. If you’re buying oysters in bulk, ask the fishmonger if you can pop an oyster or two open to check the liquor for freshness.

Oregon Seafood is located: 1167 SE Tualatin Valley Hwy. Hillsboro, Oregon 97123 503-693-7222
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The King Crab Family Just Got Bigger!

Four New Species Found.

ScienceDaily (Dec. 6, 2009) — Sally Hall, a PhD student at the University of Southampton’s School of Ocean and Earth Science (SOES) at the National Oceanography Centre, Southampton (NOCS) has formally described four new species of king crab, all from the deep sea.

King Crab Paralomis Nivosa

Hall discovered the new species in the Smithsonian Collections of the National Museum of Natural History in Washington. Explaining the significance of the find, she said: “King crabs include some of the largest crustaceans currently inhabiting Earth and are fished by humans, particularly from the shallower waters of the polar regions. The new discoveries increase the total number of king crab species known to 113.”

The new species are Paralomis nivosa from the Philippines, P. makarovi from the Bering Sea, P. alcockiana from South Carolina, and Lithodes galapagensis from the Galapagos archipelago — the first and only king crab species yet recorded from the seas around the Galapagos Islands. P. nivosa and P. makarovi came from previously unidentified samples collected in the early part of the twentieth century by the US Bureau of Fisheries steamer, Albatross.

Lithodes Galapagensis

King crabs were first formally described in 1819. They are now known from sub-tidal waters at high latitudes, but deep-sea species occur in most of the world’s oceans, typically living at depths between 500 and 1500 meters.

“We are only now beginning to understand the incredible diversity of animals living in the deep sea,” said Hall: “It is incredible that the Albatross collection is still yielding new information, even though it is over 100 years since this survey of deep-sea life began.”

It is now clear that species of deep-sea king crab live in most areas of the world’s oceans, but many more species remain to be discovered. “The oceans off eastern Africa, the Indian Ocean and the Southern Ocean are all particularly poorly sampled,” said Hall: “We need to know which king crab species live where before we can fully understand their ecology and evolutionary success.”

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This work was supported by the Marine Biodiversity and Ecosystem Functioning (MarBEF) EU Network of Excellence.

Oregon Seafood King Crab Music Video

Oregon Seafood is located: 1167 SE Tualatin Valley Hwy.  Hillsboro, Oregon   97123    503-693-7222

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Learn One Great Way to Cook Dungeness Crab!

Watch as Nikki Shows you a Step by Step Cooking Method.

Nikki the Foodie is cooking more great seafood! Today she shows you how simple it is to prepare roasted Dungeness Crabs with an orange dipping sauce. Learn how to make this and hundreds of other great gourmet feasts from Lobster Gram and Nikki the Foodie at LiveLobRecipes.Blogspot.com!

Dungeness Crab Orange Sauce

• 1/2 stick of butter melted

• table spoon chopped green onions

• 2 cloves of crushed garlic

• table spoon chopped thymes

• table spoon chopped parsley

• cooked dungeness crab legs

• roast in oven at 500 degrees for 12 mins.

• teaspoon orange rind

• 1/4 cup orange olive oil

• table spoon parsley

• table spoon thymes

• 1/4 cup orange juice

Oregon Seafood is located: 1167 SE Tualatin Valley Hwy.  Hillsboro, Oregon   97123    503-693-7222

Discover a Great Method of Cooking Your King Crab Legs!

King Crab from Oregon Seafood for Your Dinner Table!

First prepare them by thawing either in the refrigerator or placing under the running water. After the crab legs are thawed, they can be cooked by steaming, baking or grilling.

How to Cook King Crab Legs
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King crab, also known as stone crab, are a favorite food for those, who fancy seafood recipes. The white meat of king crabs is rich in proteins and contains low carbohydrates and fats. As the name signifies, this variety of crabs is enormous in size. Some crab species have a leg span about 6 feet and weigh about 8 kg. The characteristic feature of king crabs is that they possess only 6 legs, while other crabs have 8 legs. As of now, about 40 species of king crabs have been identified, out of which some are consumed as food.

Cooking King Crab and Recipes

The most widely eaten species are golden king crab, red king crab and blue king crab. Among them, red king crab is the most expensive and sought after species. The Alaskan fishing for king crab is the major source for supplying the demand of the king crab industry worldwide. The delicious meat of king crabs can be used for the preparation of appetizers, soups, salads, stewed recipes and quick microwave dishes. While cooking the king crabs, one can make use of mushrooms, spinach, other vegetable ingredients and lots of seasonings to increase the flavor of the dish.

Cooking King Crab Legs

While speaking about the cooking and preparation of king crab legs, they are packaged after being cooked and blast frozen in order to retain its taste. Hence, the preparation of king crab legs requires proper heating by using various ingredients. There is no need to add salt while cooking and steaming king crab legs, as they are already treated with brine solution during packaging.

As the king crabs are already cooked, they require less time for cooking. The only time consuming preparatory step is thawing the frozen crab legs. You can thaw them by keeping in the refrigerator at least for 8 hours. Another tip to thaw them quickly is placing them under the running water. Following are some of the popular and tasty ways of cooking king crab legs:

King Crab Leg Steaming
For steaming the king crab legs, heat water in a large saucepan and bring it to boil. Make sure that you add enough water to dip the crab legs. Place a rack in the saucepan and add the Alaskan king crab legs. Cover with a lid and cook for about 6-7 minutes. Remove the cooked crab legs and serve with melted butter and lemon.

King Crab Leg Baking
For cooking whole king crab legs without breaking them, you can consider baking them in the oven at 350 degrees F for 8-10 minutes. For tasty baking, place the already thawed crab legs in a shallow baking pan and add hot water. Cover the pan with aluminum foil and bake in the oven, till the legs are cooked well.

King Crab Leg Grilling
In case you are preparing the crab legs after splitting them, brush lightly with olive oil and grill them in medium heat for about 3-4 minutes. Turn over, brush with olive oil again and grill for another 3-4 minutes. Remove the grilled crab legs and serve with butter, sauce or light dip curry and lots of seasonings. 

Oregon Seafood is located: 1167 SE Tualatin Valley Hwy.  Hillsboro, Oregon   97123    503-693-7222

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Learn How to Buy Your King Crab Legs!

King Crab is a very Popular Dish for Your Dinner Table.

Buying King Crab

The best way to buy King Crab is to individually select the pieces to purchase instead of buying a frozen, prepackaged box or bagged pieces. They will often put the joints(no legs attached) of King Crab in to bulk out the weight. These are not choice selections, as the meat is small and often the saltiest part of the crab. The best situation is when the King Crab is displayed on crushed ice. That way you can select the legs with the joints attached and not get stuck with pieces.

.Select the biggest legs you can find and a few with the large claws attached for visual impact. The claws, while containing large pieces of meat, are not always the most succulent, juicy pieces. Select legs that are intact, red, and free of marks indicating injury or disease. Legs should be frozen and fresh smelling; not overwhelmingly fishy.

Keep in mind these legs are fully cooked shortly after catching the crabs and flash frozen. Keep frozen until ready to use. Handle with care as the spines are sharp and will scratch you.

Ask the manager of Oregon Seafood when the stock shipment arrives and when items are stocked. Inquire about specials, are any planned, if so when will they begin and what the planned prices are. (continued)

Be a frequent shopper and get to know the staff at the stores you frequent we hope it’s Oregon Seafood in Hillsboro OR. Be kind. Not only is the best policy as an inhabitant of planet Earth; you will be remembered by staff and they will want to help you more than someone they have no cause to remember. This Goes a long way, especially in a smaller Seafood Market like Oregon Seafood. They will cut the fish just the way you like it. All you have to do is say Please.

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Oregon Seafood is located: 1167 SE Tualatin Valley Hwy.  Hillsboro, Oregon   97123    503-693-7222

Discover Some Great Cooking Tips for Your Live Dungeness Crab!

Oregon Seafood Has Live Dungeness Crab in Stock.

Cooking Dungeness Crab

1 Steam or boil your crab for 7 to 8 minutes per pound. Keep the lid on but cocked to allow a bit of venting. If you chose to steam make sure you have a large steamer insert and remember steam decreases the amount of water retained in the body cavity. Boiling will get the job done quite well, though, and more people are likely to have a big pot than a big steamer.

2 If you’re adding a large number of crabs, start your timer when the water comes back to a boil. Base your number of minutes on the average crab weight, not the sum total.

3 Round times down whenever necessary; raw crabs can always be cooked further, while overcooked rubbery crab is unsalvageable. Thankfully there’s a decent margin for error in crab-cooking.

4 If you’re boiling, you can add some seasonings to your water. Add salt (or use sea water), a bay leaf, some celery chunks, a carrot, some pepper corns, and any other whole spices you’ve got sitting around. Pre-mixed crab boil seasonings are available, but not necessary.

Some Notes:
5 Take advantage of their cold-blooded nature! Chilling the crabs in the fridge or freezer just before use will slow their metabolism down enough that you can handle them easily.

6 You can clean your crabs before cooking. This keeps the mess out of the pot and allows for more crabs in the space. Just pre-chill your crab as described above, follow the instructions, then cook according to this step’s directions. However, this approach does require vivisection, which freaks some people out even if the crabs aren’t moving. Take your pick. Also, if you’ve pre-cleaned and halved your crabs, re-weigh the parts to determine cooking time.

7 Rinse and cool
Remove your crab from the pot, and rinse under cool water in the sink. This will stop the cooking process, cool down the shell enough for you to handle, and rinse off any icky crab guts that may have oozed out during cooking.

Flip him over a couple of times to get both sides with the spray. If you prepare your Seafood correctly then eating seafood is a very safe and healthy choice.

Oregon Seafood is located: 1167 SE Tualatin Valley Hwy.  Hillsboro, Oregon   97123    503-693-7222

Learn How to Get Your Own Live Fresh Dungeness Crab!

Discover the Many Ways Crabbing can be accomplished.

Get a fresh crab

There are many options.

1 Go crabbing. Get your fishing license and set out some crab traps! If you’ve got a boat or a friend with a boat, this should be easy. If not, consider getting a renting a boat.

2 Buy a fresh crab. Your local Oregon Seafood Market has live fresh crab tanks; Oregon Seafood keeps live Dungeness Crab year round. Other Seafood shops, yuppie grocers, and Asian grocery stores may also carry fresh crab. Just make sure it’s fresh.

3 Buy a pre-cooked crab. This is sub-optimal, but will certainly do if you really can’t find a live source or don’t want to deal with a live pincher. In any case proceed to clean your crab. Check this link for more information on cleaning live crab.

Note that a happy crab will be active and feisty when disturbed. Pick him up with tongs or carefully with your hands, making sure to grab at the back of the shell. The crab can reach pretty far back under his body to pinch, but your upper fingers are quite safe. You can also grab hold of a couple of back legs on either side to immobilize your crab, but be careful not to break them off.

Oregon Seafood is located: 1167 SE Tualatin Valley Hwy.  Hillsboro, Oregon   97123    503-693-7222

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The Essential Omega 3 Oils that Make Seafood a Life Saver!

Learn more how Seafood can make you Healthy!

Seafood contains essential oils that are an important part of your diet. Oils provide the source of energy we need and they’re also great flavor enhancers. Most importantly, they are a source of significant fatty acids.

Seafood oils are unique and have much nutritional benefits to our body. This oil contains the omega-3 polyunsaturated fatty acids, specifically the eicosapentaenoic acid EPA and docosahexaenoic acid DHA.

Our body only produces small amounts of these important fatty acids; therefore we need to rely on other sources for this essential nourishment. Seafood is one of the best sources of these nutrients. Oils are the second biggest components in most seafood.

Eating seafood once or twice a week can provide good health benefits. Eating fresh seafood is a great way to obtain your required dose of these essential omega-3 oils. Oils extracted from seafood are also available as nutritional supplements.

Oils derived from seafood help prevent some of the most deadly diseases today, including Alzheimer’s disease, asthma, arteriosclerosis, bipolar disorder, bronchitis, cancer, heart diseases and more.

The omega-3 oils decrease the risk of heart diseases, high blood pressure and rheumatoid arthritis. They are also beneficial to infants’ brain and eye development.

The oils in seafood can also prevent osteoporosis. This is because the oils improve calcium absorption in our bones and can prevent the bones from becoming brittle.

According to recent findings, Omega-3 also helps improve people’s immune functions, thereby reducing infections.

Seafood oils are known to have properties that lower blood pressure, benefiting especially those suffering from hypertension.

Another kind of oil found in seafood is the omega-6 fatty acid. This is important for growth and plays an important role in people’s health and well-being.

Eating a seafood diet can also help you reduce weight. For years, seafood has been part of many weight loss programs. This is because, unlike diet pills, seafood is natural and has beneficial properties to people.

However, fish can rot quickly. Therefore, you should cook it the day you buy it. Here are some tips for preparing seafood:

* If you do not plan to cook the fresh seafood the day you buy it, you should store it for no longer than two days at very cold temperatures.

* If you are going to thaw the fish, keep it in the refrigerator or thaw it under cold water. Do not leave it to thaw on your kitchen counter. This is because the nutritional value of the seafood may diminish.

* You can prepare many delicious seafood dishes from great seafood recipes. You can fry or grill seafood. You can combine it with fruits and vegetables to make it even more delicious. You can marinate it and further enhance its flavor and get rid of its unique smell.

* Some people do not want to eat seafood for fear of choking on the tiny bones. In this case you can request the fish store to help you remove these fish bones.

Remember that seafood is not only delicious; it can also provide wonderful benefits to your health.

Oregon Seafood is located: 1167 SE Tualatin Valley Hwy.  Hillsboro, Oregon   97123    503-693-7222

Eating Seafood is One of the Best Things You can do for Your Health!

Discover the Health Benefits of eating Seafood from Oregon Seafood.

Eat healthy, eat fresh seafood Prepared to perfection, fresh seafood can make you want to be on a seafood diet for ever. Seafood is very healthy for you than eating red or white meats that contain lots of fats.

Fresh seafood does not always mean that it has not been frozen; it sometimes means that it was frozen fresh. After all, if you didn’t buy it frozen, you would be limited to only a few choices of seafood instead of being able to enjoy seafood from around the world. If you decide that really fresh, unfrozen seafood is what you prefer, there are a few things to look for to ensure you are really receiving fresh seafood.

The first thing you look at are the eyes, make sure they are clear, not bulging. Next the gills should be red, not even slightly pink. The flesh of the fish should feel firm.

Most importantly the fish should not have a fishy smell to it. To keep the seafood from going bad you should store it at 39 degrees and cook it as soon as possible. Remember, if there is any doubt as to whether seafood is fresh or not, don’t take a chance on eating it. Seafood that has spoiled can make you very sick. The best way to cook seafood is when it is still frozen.

A lot of people prefer the taste of it when it has been cooked on a barbecue grill. Wrapping it in foil helps give it the most favorable taste possible. Seafood can also be cooked in a frying pan, or baked in an oven. If you do thaw out the seafood before cooking it, then you have to make sure it is cooked immediately upon thawing and should never be refrozen. Seafood is good for you because it is low in fat and high in protein. Most fish contain oils that are called omega-3. These oils can help prevent some diseases and treat certain types of illness. The eel is one type of seafood that contains a high fat content, but only a very few types of seafood contain fat.

Being on a seafood diet can be considered a very smart and healthy thing to do. There is a long list of diseases that eating fresh fish can help prevent. In countries where the women eat less red meat and more seafood, they have reduced problems with breast cancer. Another disease that seafood seems to help prevent is Alzheimer’s.

You can also take fish oil instead of eating seafood if you prefer. Seafood is a great source for women to receive iron and iodine, which are two vitamins that help your thyroids. If you want to add iron and zinc to your diet try eating scallops and mussels. By eating seafood on a regular basic you can enjoy many healthy benefits.

Oregon Seafood is located: 1167 SE Tualatin Valley Hwy.  Hillsboro, Oregon   97123    503-693-7222
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Teach a Man to Fish and He will Eat for a Lifetime!

Discover some keys to Cooking Fish!

“Give a man a fish and he’ll eat for a day. Teach a man to fish and he’ll eat for a lifetime,” asserts an old proverb. Well, not quite. There’s one more step. You also have to teach the man how to cook the fish.  And for those of you non-anglers who procure your fish at a market, you’ll need to know how to select your fish as well.

Fish are divided into two broad categories, fish and shellfish, which I amusingly refer to as “swimmy” fish and “crawly” fish. Our current discussion will focus on the former.  Swimmy fish are further subdivided into flatfish and roundfish. Flatfish are shaped like a flat oval and swim horizontally along the sea floor.  Both their eyes are on top of their head. You can obtain four fillets from a flatfish. Roundfish have a rounder body with an eye on each side of their head and yield two fillets, one from each side.

Fish also vary on their fat content.  Generally speaking, the higher the fat content the darker the flesh. Very lean fish include red snapper, sea bass, flounder, and cod; moderately fat fish include striped bass, swordfish, and Atlantic salmon, and high fat fish include eel, mackerel, and bluefish.  All fish are high in protein, B vitamins, calcium, iron, potassium, and phosphorous.

Fish deteriorate rapidly and you must be very picky when selecting them.  Fresh fish should not smell fishy.  If it has anything beyond a mild aroma of the ocean do not buy it. The eyes should be clear, the gills bright red, the skin moist, and the flesh firm.  When you press the flesh it should spring back.  If it has been gutted check the belly to ensure it is free of browning.  If the entails were not removed promptly, enzymes in the stomach can begin to disintegrate the flesh.

Fish can be stored for up to two days but I strongly recommend using it within one day. Ideally it should be consumed the same day you buy it.  Whole, gutted fish should be stored in flaked ice.  Make sure you fill the body cavity as well.  Flaked ice conforms to the shape of the fish better than cubed ice and is less likely to bruise the flesh.  Place the iced fish in a perforated pan inside another pan to catch the melting ice and then into the refrigerator. Fillets should be wrapped tightly in plastic wrap.

The general rule of thumb for cooking fish is thus: Lean, white flesh fish is best suited to poaching, sautéing, pan frying and deep frying, fatty fish is best with dry cooking methods such as grilling and broiling, and moderately fatty fish is amenable to most cooking methods with the possible exception of deep frying.

RED SNAPPER WITH STEWED VEGETABLES

Ingredients

• 8 new potatoes quartered, skin on
• 1 yellow squash, cut into half inch slices
• 1 zucchini, cut into half inch slices
• Olive oil as needed
• 1 clove garlic, minced
• Half cup dry white wine
• Juice of 2 lemons
• 1 and a half cups chicken stock
• Salt and pepper to taste
• 1 bell pepper (any color), roasted, peeled, seeded, and cut into • ¼ inch strips
• 1 bunch of chives, chopped
• 1 bunch of tarragon, chopped
• 4  Red snapper fillets, skin on, 5 oz each
Directions

Sauté the potatoes, squash, and zucchini, in olive oil for 4 minutes. Add the garlic and sauté one more minute. Add the wine, lemon juice, stock, salt and pepper. Bring to a boil and then simmer for 30 minutes or until the vegetables are soft.  Add the bell pepper about five minutes before the vegetables are done and the chives and tarragon one minute before.

Season both sides of the snapper fillets with salt and pepper.  Heat another skillet with olive oil and sear the snapper, skin side down, for three minutes or until crisp. Flip it and sauté for another five minutes or until the fish reaches an internal temperature of 140 degrees.  Place the stewed vegetables in a bowl with the fish fillets on top. Now sit back and enjoy and eat your seafood.

Oregon Seafood is located: 1167 SE Tualatin Valley Hwy.  Hillsboro, Oregon   97123    503-693-7222

Tilapia Has Become Very Popular.

Discover This Great Cooking Fish!

Tilapia (various species and hybrids of the genus Tilapia) originated from Mediterranean and African countries and has been successfully cultured throughout the world in temperate to tropical regions. Within the last few years, production of tilapia (pronounced “tuh-laa-pee-ah“) in the United States has exceeded freshwater trout.

Tilapia is a hardy fish that will thrive in outdoor ponds or high-tech tank systems using several different filter types to cleanse and recycle water. The fish is fed high-quality, grain-based pellets to produce a mild flavored fillet. Oregon has a wild fishery of tilapia found in Central Rivers brackish water estuary that are sold in regional seafood retail shops as fresh, gutted fish.

Similar in appearance to bream, tilapia are produced with a wide range of skin colors, black to dark blue to brilliant golden red. Much of the tilapia production in the United States is sold to Asian buyers as a live product, which is generally harvested at 1 to 1 1/2 pounds.

COOKING

Tilapia’s mild flavor and medium to fine-grained flake lends itself well to all types of cooking: fried, broiled, grilled and blackened. Tilapia cooks quickly; when the flesh turns opaque white, it is ready to be served. 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.

Fresh Seafood Video

Oregon Seafood is located: 1167 SE Tualatin Valley Hwy.  Hillsboro, Oregon   97123    503-693-7222
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Wild Caught Shrimp For High Quality Protein.

Succulent and Sweet!

Succulent and sweet, wild-caught shrimp is available fresh year-round and is an excellent source of high-quality protein. Naturally low in fat, carbohydrates and calories, it is an ideal choice for a low-carbohydrate diet and healthy lifestyle. It also is a source of omega-3 fatty acid, which medical research shows may reduce the risk of heart disease.

Shrimp is the most popular seafood in the United States, so it is good to know that it is a naturally renewable and sustainable resource. Most shrimp spawn offshore in deep water from early spring through early fall. They reproduce rapidly with one female shrimp releasing thousands of eggs that hatch within 24 hours. Young shrimp are carried by currents into coastal estuaries to mature. When water temperatures are warm, shrimp grow very fast. As the shrimp grow, they move gradually seaward returning to the ocean to spawn. The average life cycle of a shrimp in the wild is only 13 months or less. Some records indicate some have lived longer but those are the exception. They reproduce rapidly, which is a good thing since so many people like to eat them. Female shrimp lay over a thousand eggs, which are attached to her swimming legs. Most shrimp spawn offshore in deep water from early spring through early fall. Young shrimp are carried by currents into coastal estuaries to mature. Shrimp grow very quickly. They often have to shed their old shells to grow new ones so the fit is better.
No matter the season, just thinking about eating succulent and sweet wild-caught shrimp can be intoxicating. As America’s favorite seafood, shrimp is the perfect taste bud tickler to spark your appetite and pique your culinary curiosity. As a perennial chef’s favorite, wild-caught shrimp shines in culinary cuisines from the Pacific Rim, the Italian countryside, South Beach and the bistros of Europe. Shrimp can be a superstar on any menu when presented simply or in creative combination with a variety of ingredients, including orange citrus, tropical fruit and exotic spices.

There are five species of wild-caught shrimp commercially harvested in the Gulf of Mexico and South Atlantic waters. Four shrimp species are categorized by shell color: pink, white, brown, and royal red. The fifth species is rock shrimp, a smaller deep-water cousin of the pink, brown, and white shrimp with a tough, rock-hard shell.
All species are in stock at Oregon Seafood year round. Fresh shrimp, as well as frozen block shrimp of all kinds all at very reasonable prices for your dinner table. Oregon Seafood also, keeps live lobsters, crab, oysters and clams in their seawater tanks year round.

Oregon Seafood for Shrimp

Oregon Seafood is located: 1167 SE Tualatin Valley Hwy.  Hillsboro, Oregon   97123    503-693-7222

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Genuine U.S. Farm Raised Catfish!

5th Most Popular Fish in the United States.

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.

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.

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

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.

Fresh Catfish at Oregon Seafood

Oregon Seafood is located: 1167 SE Tualatin Valley Hwy.  Hillsboro, Oregon   97123    503-693-7222

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In The Ice Cold Waters of The Bering Sea!

Alaskan Black Cod Swims in The Depths.

SEAFOOD Alaska Black Cod

With its beautiful, snow-white fillet and perfect flake, wild Alaska black cod is a premium whitefish choice for roasting, poaching or frying.

Alaska has the largest black cod population in the world: tight regulations are enforced to ensure the continued sustainability of the species. Alaska’s long-term dedication to sustainability began 50 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.

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. And Alaska Black Cod is rich in Omega 3, and an excellent source of high quality protein.

Alaska black cod’s beautiful white flake and velvety texture and its sweet, delicate flavor make it an excellent fish in a wide variety of dishes – from the simple to the spectacular.

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.

RECIPE
WILD ALASKA BLACK COD WITH SAFFRON RISOTTO
Serves 4

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

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 20-25 minutes, gradually adding the remaining stock, until the rice is tender and creamy

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

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.

Fresh Fish At Oregon Seafood

Oregon Seafood is located: 1167 SE Tualatin Valley Hwy.  Hillsboro, Oregon   97123    503-693-7222

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Grilling doesn’t have to be Intimidating if you Master 2 Basic Skills

Preventing Fish from Sticking.

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!

FISH GRILLING TIPS

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 fillets 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.

Prevent Sticking: Achieving a non-stick cooking surface is critical and is a two-part process: First oil the grill, then oil the fish.

• 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.
• Oil after the grill is lit: This technique is preferred over oiling the grill before it’s 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.
• Oil the fish, too: 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.

It’s All In The Presentation: For professional-grade crosshatches, turn the fish a quarter turn after 2 minutes on the grill.

Prevent Breakage: Do not flip the fish repeatedly, and do use a wide-headed spatula. You can tell when fillets are ready to flip when edges are flaky and opaque.

Check if it’s 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’s not done. Remember, too, that fish continues to cook a little after it’s removed from the grill.

RECIPE
GRILLED TILAPIA WITH TOMATO BASIL RELISH

Ingredients:
• 4 (6 oz.) Regal Springs tilapia fillets
• 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

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.

• 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.

• 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 fillets in tin foil and seal tightly. Place on hot grill and cook 3-4 minutes each side until tender.

• Arrange the grilled onions and tilapia fillets 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 toasted pine nuts. Sprinkle with salt and pepper and serve.

Oregon Seafood is located: 1167 SE Tualatin Valley Hwy.  Hillsboro, Oregon   97123    503-693-7222
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Discover The Excellent Taste of Black Tiger Shrimp

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.

Black Tiger Shrimp are highly adaptable seafood for the kitchen, suitable for all cooking methods.

Most Black Tiger Shrimp available in the United States are raw, shell-on, EZ Peel and CPTO. Most Asian consumers prefer raw Head On.

Black Tiger Shrimp have brown, blue, gray and black striped shells which cook to a pink, orange and red color.

When it comes to shrimp, black tiger shrimp happens to be one of the most popular forms available 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.

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, tiger shrimp make a great presentation, especially when served with the tail intact. Since most tiger shrimps are quite large, the size adds extra flair to the dish.

Create a Stunning Dish with Black Tiger Shrimp

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 shrimp, it is a great high-protein addition to any diet.

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.

Oregon Seafood is located: 1167 SE Tualatin Valley Hwy.  Hillsboro, Oregon   97123    503-693-7222