Seafood Market

2011-11-30T14:08:00.001-08:00

Order Seafood and Meat Online!

2011-06-09T09:10:00.000-07:00

http://www.fishelsalvador.com

The preferred fishing charter in El Salvador, Central America now teams up with Dorado Mahi Mahi blogspot in order to bring you a diverse seafood and game catalog so you can enjoy fresh meat directly from the comfort of your home. Visit our amazon store: GOURMET SEAFOOD AND GOODIES BAR!

Check out free recipes at http://www.so-delicious.net

New Gourmet Seafood Bar

2011-05-17T07:52:00.000-07:00

Visit the following site to buy a wide range of products fresh from the OCEAN: You will be redirected to my secure AMAZON STORE

2011-02-24T08:40:00.001-08:00

http://www.fishelsalvador.com/loscobanos.html

2011-02-24T08:26:00.000-08:00

http://www.so-delicious.net/beverage-recipes/peppermint-lemonade/

Did you know, monkeys have 12 hairs at any one time

2010-12-22T09:01:00.001-08:00

Did you know, monkeys have 12 hairs at any one time

Incredible Deals at Cabela´s

2010-09-20T10:18:00.001-07:00

How to Select Fresh Seafood

2010-08-20T08:58:00.000-07:00

Knowing how to choose fresh fish or seafood is a vital skill for a seafood cook. Unless you caught the fish yourself, you really have no way of knowing exactly how fresh it is. But buying fresh fish is easy if you know what to look for. Here are tips on choosing fresh fish.

Whole Fish

Look for bright, clear eyes. The eyes are the window to a truly fresh fish, for they fade quickly into gray dullness. Dull-eyed fish may be safe to eat, but they are past their prime.
Next look at the fish. Does it shine? Does it look metallic and clean? Or has it dulled or has discolored patches on it? If so, it is marginal.
Smell it. A fresh fish should smell like clean water, or a touch briny or even like cucumbers. Under no circumstances should you buy a nasty smelling fish. Cooking won't improve it.
Look at the gills. They should be a rich red. If the fish is old, they will turn the color of faded brick.

Recipes for Whole Fish

Fish Fillets

Look for vibrant flesh. All fish fade as they age. If the fillet still has skin, that skin should look as pristine as the skin on an equally good whole fish – shiny and metallic.
Smell it. The smell test is especially important with fillets. They should have no pungent aromas.
Is there liquid on the meat? If so, that liquid should be clear, not milky. Milky liquid on a fillet is the first stage of rot.
If the fishmonger lets you, press the meat with your finger. It should be resilient enough so your indentation disappears. If your fingerprint remains, move on.

Recipes for Fish Fillets

Live Things

The best way to choose a live fish or crab or lobster is to look for, well, life. Is it scampering around in its tank? Swimming happily? Or is it sulking in a corner or hanging motionless and panting? If so, don’t buy it. Lobsters and crabs starve themselves in tanks and often can be almost empty inside when you crack open one that’s been imprisoned in a tank for weeks.
Your best bet is to make friends with the fishmonger and find out when the new shipments arrive. Plan on being there to meet it and buy then. You will be rewarded for your extra effort.

Source: HERE

Seafood

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Seafood

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Mahi-Mahi

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2009-07-21T09:15:00.002-07:00

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Eating Fish = Healthy Heart

2009-07-17T09:57:00.000-07:00

Japanese diet rich in fish may hold secret to healthy heart

Published: Monday, July 28, 2008 - 16:36 in Health & Medicine

If you're fishing for ways to reduce the risk of heart disease, you might start with the seafood-rich diet typically served up in Japan. According to new research, a lifetime of eating tuna, sardines, salmon and other fish appears to protect Japanese men against clogged arteries, despite other cardiovascular risk factors. The research, published in the August 5, 2008, issue of Journal of the American College of Cardiology (JACC), suggests that the protection comes from omega-3 fatty acids found in abundance in oily fish. In the first international study of its kind, researchers found that compared to middle-aged white men or Japanese-American men living in the United States, Japanese men living in Japan had twice the blood levels of omega-3 fatty acids—a finding that was independently linked to low levels of atherosclerosis.

"The death rate from coronary heart disease in Japan has always been puzzlingly low," said Akira Sekikawa, M.D., Ph.D, an assistant professor of epidemiology at the University of Pittsburgh, PA, and an adjunct associate professor at Shiga University of Medical Science, Otsu, Japan. "Our study suggests that the very low rates of coronary heart disease among Japanese living in Japan may be due to their lifelong high consumption of fish."

Japanese people eat about 3 ounces of fish daily, on average, while typical Americans eat fish perhaps twice a week. Nutritional studies show that the intake of omega-3 fatty acids from fish averages 1.3 grams per day in Japan, as compared to 0.2 grams per day in the United States.

Earlier studies by Dr. Sekikawa's team showed that Japanese men had significantly less cholesterol build-up in their arteries when compared to white men living in the United States—despite similar blood cholesterol and blood pressure readings, similar rates of diabetes and much higher rates of cigarette smoking. It was unclear, however, whether Japanese men were protected by strong genes, a high-fish diet or some other factor.

To answer that question, the ERA JUMP (Electron-Beam Tomography, Risk Factor Assessment Among Japanese and U.S. Men in the Post-World War II Birth Cohort) Study enrolled 868 randomly selected men aged 40 to 49. Of these, 281 were Japanese men from Kusatsu, Shiga, Japan; 306 were white men from Allegheny County, Pennsylvania; and 281 were third- or fourth-generation Japanese-American men from Honolulu, Hawaii.

All study participants had a physical examination, completed a lifestyle questionnaire, and had standard blood tests to evaluate cardiovascular health. Laboratory tests also measured total blood levels of fatty acids and the omega-3 fatty acids that come from fish (specifically, eicosapentaenoic, docosahexaenoic and docosapentaenoic acids).

In addition, researchers used two techniques to measure the level of cholesterol build-up in the arteries. In the first test, ultrasound waves gauged the thickness of the walls of the carotid arteries in the neck, a test known as intimal-medial thickness (IMT). In the second test, an electron-beam CT scanner measured calcium deposits, or "hardened" cholesterol, in the arteries of the heart, a test known as coronary artery calcification (CAC). Both have been shown to identify people at high risk for heart disease.

Dr. Sekikawa and his colleagues found that the total level of fatty acids was similar in the three groups, but the percentage represented by fish-based omega-3 fatty acids was two-fold higher in Japanese men living in Japan (9.2 percent) when compared to white men (3.9 percent) and Japanese-American men (4.8 percent) living in the United States.

The researchers also found that levels of atherosclerosis were similar in Japanese-American and white men, but markedly lower in Japanese men living in Japan. The average IMT was 37 µm less in Japanese than white men after age and cardiovascular risk factors were taken into account, while the average risk-adjusted difference in the proportion of Japanese and white men with positive CAC tests was 11 percent. Both gaps were highly significant, but became statistically insignificant when differences in omega-3 fatty acid levels were taken into account.

In Japanese men living in Japan the investigators also observed that IMT values went down as omega-3 fatty acid levels went up, an inverse relationship that was found to be statistically significant. This relationship between omega-3 fatty acid levels and IMT remained significant even after adjusting for traditional cardiovascular risk factors. (In Japanese men, CAC also went down as omega-3 fatty acid levels went up, but the relationship was not statistically significant.)

No significant inverse association between omega-3 fatty acid levels and atherosclerosis was observed in whites or Japanese-Americans once cardiovascular risk factors were accounted for.

"Our study clearly demonstrated that whites and Japanese-Americans have similar levels of atherosclerosis, which are much higher than in the Japanese in Japan," Dr. Sekikawa said. "This indicates that much lower death rates from coronary heart disease in the Japanese in Japan is very unlikely due to genetic factors."

The importance of the fish-derived omega-3 fatty acids in reducing risk for heart disease is powerfully underscored by this cross-cultural study, said William S. Harris, Ph.D., senior scientist and director of the Metabolism and Nutrition Research Center, Sanford Research/University of South Dakota, Sioux Falls. "Japanese men in Japan have equally bad or worse cardiovascular risk profiles as Americans, but less heart disease? How can this be?" said Dr. Harris, who was not involved in the ERA JUMP study. "What really distinguishes the Japanese men from the Americans is the fact that blood levels of the omega-3 fatty acids are twice as high in Japan as they are in the West.

"The take home message from this important study is this: Traditional risk factors lead to traditional amounts of artery-clogging plaque but only when the background diet, perhaps the lifetime diet, is chronically deficient in omega-3 fatty acids. Increase the omega-3 intake and heart disease rates in the West should begin to move closer to those in Japan. While it may take a high omega-3 diet from birth (as opposed to popping a few fish oil pills) to reach this goal, Dr. Sekikawa and his colleagues tell a compelling story that we would do well to heed."

A follow-up study has recently been funded and will test the association of omega-3 fatty acids with the progression of atherosclerosis in white men, Japanese-American men, and Japanese men living in Japan.

Source: American College of Cardiology

Mahi Mahi Ceviche with Chips

2009-07-16T12:05:00.000-07:00

Cool summer munchies courtesy of the Wine and Food Corner

Ceviche is diced fish ‘cooked’ by marinating it in lime or citrus juice. Every summer my neighbors, Tom and Carol, would catch Dorado (Mahi Mahi) in Mexico and bring some home to share with me. Then on hot summer nights we’d make up a bowl of Mexican style ceviche and leisurely scoop it up with chips while sitting next to the pool. Naturally, cold Mexican was especially good with this.

The first time you make this you’ll be amazed that fresh lime juice will actually cook the fish; the texture and taste is that of cooked fish. But no heat is involved in the cooking, and it’s ready in just one hour. Then once you taste the results you’ll be amazed and wishing you had tried this before.

Recipe

Ingredients:

1 pound Mahi Mahi or other firm white fish, diced

1 cup fresh lime juice, or a mix of lime juice and lemon juice

1 med. Tomato, or 3 Roma Tomatoes, diced

1/3 cup diced Red Onion.

3 Tbls minced Cilantro

1/2 Jalepeno , seeded, finely diced ( or to taste)

some sliced green onion

-Other commonly used ingredients, each is optional: Avocado, Black Beans, Corn, Radish

To Make: Combine all ingredients in a bowl. Make sure the juice covers all the fish, and occasionally stir to ensure lime juice is in contact with all surfaces of the diced fish. Marinate for 50 to 60 minutes, up to 3 hours. Drain off the lime juice. Enjoy with chips or crackers.

This also makes some terrific tacos which remind me of something I’d get in San Diego. Makes me wish I was on Solano Beach looking for the green flash. Buenos noches.

Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce

2009-07-16T11:54:00.000-07:00

SUBMITTED BY: Ryan Nomura PHOTO BY: Sarah J

www.allrecipes.com article

"Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint)."

RECIPE RATING:

PREP TIME	20 Min
COOK TIME	15 Min
READY IN	35 Min

SERVINGS

(Help)

INGREDIENTS (Nutrition)

3 shallots, minced
2 teaspoons minced fresh ginger root
1 lemon, juiced
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup unsalted butter, chilled and cut into small cubes
3 tablespoons soy sauce
4 shiso leaves
coarse kosher salt
ground white pepper
2 tablespoons canola oil
6 (6 ounce) mahi mahi fillets
4 tablespoons sesame seeds
4 tablespoons black sesame seeds

What to Drink?
	Pinot Gris
	Bikini Martini
	Special Lemonade

DIRECTIONS

In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
Preheat oven to 425 degrees F (220 degrees C).
Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

FOOTNOTE

Some of the ingredients may be hard to find such as the Shiso (Japanese Herb). If you can't find it, just omit it.

Mediterranean Mahi-Mahi It's Heart Healthy

2009-07-16T11:51:00.000-07:00

Mediterranean Mahi-Mahi It's Heart Healthy-Try This Recipe

Written by BabyBoomerQueen on Oct-11-08 9:31pm

To me, there is not a more beautiful fish in the sea or ocean, than the Mahi-Mahi or Dolphinfish. My family were great sportsmen/sportswomen and would go Mahi Mahi fishing. My sister and I grew up on the Atlantic and when we would catch Dolphin, I always wished they would release it. It was just to beautiful to eat. It has the most beautiful colors in or out of the water. To say it is an Ocean Gem, would be an understatement.

Ahhhhhhhh but, that wish would be forgotten as it was placed in front of me. Mahi-Mahi is a truly wonderful piece of fish. The meat is beyond white, it is flaky and flavorful and is a compliment to what ever you serve it with.

Since I have just written an article about the Mediterranean Diet, as promised here is a recipe with Mahi-Mahi, to start your Mediterranean diet.

Mediterranean Mahi-Mahi

When choosing fish always wake sure it has no outside slime, is firm and no odor. This recipe is for two servings.

Ingredients:

1 teaspoon extra virgin olive oil
1 small onion, thinly sliced
2 tablespoons dry white wine
1 clove garlic, finely chopped
1 cup diced tomatoes (you can use canned)
4 Kalamata olives, pitted and chopped
1/8 teaspoon dried oregano
1/8 teaspoon freshly grated orange zest (lemon if not available)
1/4 teaspoon sea salt, divided
1/4 teaspoon freshly ground pepper, divided
8 ounces thick-cut (firm-fleshed) Mahi-Mahi fillets (or Pacific halibut if unable to find)

Cooking Instructions:

1. Preheat oven to 450°F

2. Heat oil in a medium nonstick skillet over medium-high heat

3. Add onion and cook, stirring often, until lightly browned, 2 to 4 minutes

4. Add wine and garlic and simmer for 30 seconds

5. Stir in tomatoes, olives, oregano and orange zest

6. Season with 1/8 teaspoon salt and 1/8 teaspoon pepper

7. Season fish with the remaining 1/8 teaspoon each salt and pepper

8. Arrange the fish in a single layer in a pie pan or baking dish

9. Spoon the tomato mixture over the fish

10. Bake, uncovered, until the fish is just cooked through, 10 to 20 minutes. Divide the fish into 2 portions and serve with the sauce.

I like to cook this recipe in a seasoned, iron skillet. I start the vegetables and spices and when they are ready, I move them to the side, place the fish fillets in and cover with the vegetables. One pan, more flavor, less mess and clean up.

Serve with wine and bask in the compliments, you are going to get. This is a Heart Healthy Baby Boomer Queen Recipe, so enjoy it, with out the guilt.

Bon Appetit
~The Baby Boomer Queen~

Macadamia-Crusted Mahi-mahi

2009-07-16T11:45:00.000-07:00

Macadamia-Crusted Mahi-mahi

Source: AARP The Magazine

(Serves 4)

For the pineapple sauce
1 teaspoon butter
3 tablespoons finely minced onion
1/2 cup diced fresh pineapple
1/4 cup frozen concentrated pineapple juice
1 1/2 tablespoons rice vinegar
1 teaspoon peeled, minced ginger
1 1/2 cups vegetable stock
1 vanilla bean
1/2 teaspoon low-sodium tamari sauce
Pinch cayenne pepper
For the mahi-mahi
4 4-ounce mahi-mahi fillets
Salt and pepper to season
1/4 cup all-purpose flour
2 beaten egg whites
1/4 cup crushed macadamia nuts

1. Preheat the oven to 400°F. In a medium sauté pan, melt butter over low heat. Add onion and cook until translucent. Add pineapple and cook until browned, about 15 to 20 minutes. Add pineapple juice and rice vinegar and cook for 5 to 10 minutes, or until thick and golden.

2. Add ginger and vegetable stock and bring to a boil. Add vanilla bean, tamari sauce, and cayenne pepper and simmer for 15 to 20 minutes. Remove vanilla bean. Purée mixture and set aside.

3. Season fish with salt and pepper. Dredge each fillet in flour, then in egg whites and nuts. Place in a greased baking dish and bake for 10 to 15 minutes, or until fish is cooked through.

4. Serve each fish fillet with 1/4 cup caramelized pineapple sauce.

Nutrients per serving calories 230; protein 17g; carbohydrates 15g; fiber 1g; fat 12g; cholesterol 139mg; sodium 275mg

Seafood Market

Order Seafood and Meat Online!

New Gourmet Seafood Bar

Did you know, monkeys have 12 hairs at any one time

Incredible Deals at Cabela´s

How to Select Fresh Seafood

Whole Fish

Fish Fillets

Live Things

Seafood

Eating Fish = Healthy Heart

Japanese diet rich in fish may hold secret to healthy heart

Source: American College of Cardiology

Mahi Mahi Ceviche with Chips

Cool summer munchies courtesy of the Wine and Food Corner

Recipe

Ingredients:

1 pound Mahi Mahi or other firm white fish, diced

1 cup fresh lime juice, or a mix of lime juice and lemon juice

1 med. Tomato, or 3 Roma Tomatoes, diced

1/3 cup diced Red Onion.

3 Tbls minced Cilantro

1/2 Jalepeno , seeded, finely diced ( or to taste)

some sliced green onion

-Other commonly used ingredients, each is optional: Avocado, Black Beans, Corn, Radish

Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce

SERVINGS

INGREDIENTS (Nutrition)

What to Drink?

DIRECTIONS

FOOTNOTE

Mediterranean Mahi-Mahi It's Heart Healthy

Mediterranean Mahi-Mahi It's Heart Healthy-Try This Recipe

Macadamia-Crusted Mahi-mahi

Macadamia-Crusted Mahi-mahi