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The Catch Of The Day
By Knute Hogan,
The Culinarian Magazine
0Click here to view
CAVIAR
December 2008
Caviar is typically defined as the roe or eggs of
specific types of sturgeon. Caviar may also be defined as the roe of most
any fish. True aficionados feel that only the Beluga, Osetra, and Sevruga
caviar-producing sturgeons produce true caviar. Very rare caviar, Sterlet,
commands such a high price it is enjoyed by very few consumers. Undoubtedly
these fish are the source for the most expensive and rare caviar. Caviar
from any other source than sturgeon must be designated by the fish it
comes from, such as 'salmon caviar' or 'paddlefish caviar.' If it is listed
as 'caviar' on the container it [...]
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JOHN DORY
September 2008
John Dory, also known as St Pierre, is widely distributed
throughout the globe. John Dory live in the Indian, Atlantic and western
Pacific oceans, as well as the Mediterranean Sea. The American John Dory,
a related species found in the western Atlantic, is similar in appearance
to the European and Pacific species except that its color is silver. The
commercially available John Dory come primarily from New Zealand where
it s caught using hook and line method.[...]
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REDFISH
August 2008
Redfish is a generally accepted name for the species
Sciaenops ocellatus. Redfish may also called channel bass, spot tail bass
and, more commonly, red drum. Within the red drum family there are over
one hundred species found in both warm and tropical waters. The name is
derived from their color and the fact that during spawning time, males
produce a drum-like noise by. The color of Redfish ranges from a deep
blackish, coppery color to nearly silver but is most commonly a reddish-bronze.
Juvenile Redfish aged one to four years are called puppy drum. Redfish
are related to black drum, spotted sea trout, weakfish, sea mullets and
croakers. Descriptive characteristics include a blunt nose and no barbells
on the chin. The copper bronze body is a lighter shade in clear waters
and covered with large scales. There are one or more spots at the base
of the tail. Redfish have a large horizontal [...]
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ABALONE
March 2008
Abalone, a single shelled mollusk related to whelks
and sea slugs, is a marine snail with over one hundred different species.
As a food source, Abalone is a highly prized delicacy. Its iridescent
colored inner shell known as mother of pearl also has wide decorative
uses. The population of wild abalones has dropped dramatically over the
years. This drop is primarily attributed to over harvesting. Due to the
depletion of wild stock, farm raised abalone now provide [...]
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AMERICAN LOBSTER
February 2008
American Lobster, once considered a "poverty
food", can be found from the Canadian Maritime Provinces to the Carolinas.
Individual states manage lobster fishing within their three-mile boundaries.
Since lobsters caught near shore and offshore look exactly the same when
they are loaded onto the dock, it is important that interstate and federal
regulations complement each other. The Atlantic States Marine Fisheries
Commission, formed in 1942, includes fifteen eastern seaboard states.
The federal partners in lobster management are also part of the Commission
process and work to complement the states efforts adopting regulations
for lobster harvesting [...]
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MUSSELS
January 2008
Mussels is a term associated with bivalves or clams
having a long narrow shell, both wedge-shaped and asymmetrical, where
the external color of the shell is dark blue or brown. Lighter colored
more globular families of bivalves are not considered mussels [...]
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AQUACULTURE
November 2007
Aquaculture dates back several thousand years to
China, Hawaii, Japan and ancient Rome. The practice grew significantly
to more widely offer fish as an important source of protein during the
Middle Ages. As transportation methods expanded, so did the ability to
deliver fresh seafood to inland areas, which in turn, caused a decline
in [...]
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PACIFIC ROCKFISH
October 2007
There are upwards of one hundred different species
of Pacific Rockfish. This species is found from the Bering Sea to Baja,
California. What is most often marketed as Pacific Red Snapper, is actually
Pacific Rockfish. This market term is exclusive to the west coast, and
can be referred to as such only within the state it is harvested. Authentic
Red Snapper is only found in the Gulf of Mexico and [...]
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ARTIC CHAR
August 2007
Arctic Char are closely related to both salmon and
trout and have many characteristics of both. Individual fish can weigh
20 pounds or more with record size fish having been taken by angling in
Northern Canada. Generally, whole market size farmed fish are between
2 and 5 pounds in weight. The flesh color of char can vary, ranging from
a bright red to a pale pink. The flesh of most farmed char [...]
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BARRAMUNDI
July 2007
Barramundi, a rather new fish from Australia, has
begun to appear in North American restaurants and markets. Barramundi
is actually an aboriginal word meaning large-scaled river fish. This fish
has other names, including: Palmer Perch, Barra, Giant Perch and (incorrectly),
Nile Perch. An ancient species belonging to the perch family, it ranges
from Western Australia to Queensland with a preference for tropical and
subtropical regions. Barramundi located in highly saline waters are generally
longer, with a grey-green dorsal section, silvery-grey belly and yellowish
fins. Those found in ponds and slightly brackish rivers are more golden
and [...]
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WALLEYE PIKE
July 2007
The common name walleye pike comes from the fact
that their eyes reflect light. This is the result of a light-gathering
layer in the eyes which allows the fish to see well in low-light conditions.
Night fishing is not uncommon since this is when feeding patterns occur.
Their eyes also allow them to see well in rough waters which give them
an advantage over their prey. Thus, walleye is often caught under low
light conditions like cloudy or overcast days; anglers will commonly look
for days and locations where there is a good "walleye chop"
or rough water. Their excellent vision also allows them [...]
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SOFT SHELL CRABS
June 2007
Soft shell crab is a seasonal seafood delicacy which
can be eaten in its entirety. This is possible because crabs periodically
shed or 'molt' their tough outer shells, revealing new, soft, pliable
shells. The molting of coldwater blue crabs is highly seasonal and usually
lasts from late spring into early Fall with the peak production occurring
from May through July. Watermen harvest soft shell crabs from their wide
beamed shallow draft boat as peelers (about to shed), rank peelers (within
hours of [...]
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PACIFIC SALMON
May 2007
When considering Pacific salmon there are five different
fish; Chinook, Coho, Chum, Sockeye, and Pink, and each fills distinct
niches in the seafood market. The fish can be found in a wide range following
the eastern coast of the Pacific Ocean from [...]
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PACIFIC HALIBUT
April 2007
Halibut is a flatfish much like the Soles, Flukes
and Flounders. Both eyes are located on the top dark side of the fish
which is so colored to complement the sea floor while the underside is
white to better suit the color of the surrounding water when viewed from
below. Halibut can grow to several hundred pounds and are most often sold
eviscerated with the head removed. Halibut is marketed in size increments
of 10 to 20 pounds, 20 to 40 [...]
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KAMPACHI
March 2007
Open Ocean aquaculture provides an opportunity for
innovative eco-friendly fish farming. Kona Blue, a new fish ranch, located
off the Big Island of Hawaii, is at the forefront of open ocean aquaculture
and gaining a lot of attention by producing a [...]
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SCALLOPS
February 2007
Typically in the United States, scallops are shucked
from their shells and cleaned on board the fishing boats. Scallops cannot
keep their shells tightly closed once they are removed from the water.
Their viscera tends to dry out and can spoil rather quickly. Unlike other
bivalves, scallops are mobile in water: their abductor muscle snaps their
two shells open and shut, which propels them for up to twenty seconds
(which seems a short period but is sufficient [...]
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RHS is in a position to source almost any seafood product you can imagine. Please feel free contact us for all your seafood needs.
PRODUCT SAFETY
Royal Hawaiian Seafood follows the strictest guidelines for seafood handling. We work closely with the FDA, State and local Health Services who periodically inspect our facilities. RHS is fully HACCP (Hazard Analysis of Critical Control Points) compliant to the standards established by the Federal Government (FDA) to ensure quality safe seafood products. Within each department, including receiving, cold storage, processing, sales, and distribution, RHS has HACCP Certified employees who ensure that product control procedures are in place at all times.
In addition, Royal Hawaiian Seafood uses only suppliers, growers, producers and fishermen who are HACCP compliant and have a detailed HACCP plan on record. Our shellfish comes from certified waters which are tested by the appropriate state and local health agencies weekly.
BASIC SAFETY PRINCIPALS
• Only buy seafood from reputable, commercial sources.
• Buy only well refrigerated or properly iced seafood products.
• Once purchased, refrigerate products immediately.
• For optimal freshness, use seafood products within three days.
• If you purchase live shellfish (i.e. lobsters, crabs, oysters, clams and mussels), discard any that die during storage.
• Thaw frozen seafood in the refrigerator or under cold running water, not at room temperature. Marinate seafood in the refrigerator.
• Prevent cooked seafood products from coming in contact with raw product as well as the cutting boards and utensils used to prepare them.
• Individuals with weakened immune systems and liver ailments should only enjoy seafood in its many delicious cooked forms. Raw and undercooked seafood should be avoided by individuals with these health concerns.
• Keep prepared seafood's such as salads refrigerated before serving.
• Those who fish recreationally should follow state
and local government advisories about fish areas and consumption of product
from certain areas.
Source: Food & Drug Administration, National Fisheries Institute
PRODUCT SAFETY: PCBs
PCBs in Salmon
Recent published and broadcast reports stated the level of polychlorinated biphenyls (PCB) in farmed raised salmon is ten times higher than wild caught salmon. The real news is that salmon in either form is good for your health!!!
The US Department of Health and Human Services has no proven link between
PCBs and cancer in humans, but only anticipates it to be carcinogenic.
The PCB levels in farmed raised salmon in North America contain only 1/80th
of the tolerance level as set forth by both the US Food and Drug Administration
and the Canadian Food Inspection Agency. This means that though PCB levels
may be higher in farmed salmon, in reality, both farmed and wild salmon
are very safe to eat. Plus, studies widely recognize a diet that includes
either farm raised or wild salmon can decrease the risk of coronary heart
disease up to thirty percent.
Further, the University of Connecticut's Environmental Research Institute
have found NO detectable amount of PCBs while testing farm raised salmon
at Stolt Sea Farms in Canada. Stolt features Sterling brand salmon which
Royal Hawaiian Seafood has proudly featured for over ten years. Even more
good news!!!
We also have available farm raised King Salmon from British Columbia,
Canada. These fish are raised in the clean environment of the Tofino Inlet
using no antibiotics, growth promotents, proteins from cattle or growth
hormones. They use no chemical net cleaning methods or anti-fouling in
their production pens in a "natural policy" to ensure safe salmon.
Make you inquiries with the Royal Hawaiian Seafood Sales Staff to get
some of this wonderful fish.
The following Web Sites have good information regarding this controversial
subject:
www.aboutseafood.com
www.nfi.org
We at Royal Hawaiian Seafood are happy to field any
questions or concerns about farm raised salmon, feel free to ask while
placing your order or just give us a call at 415.824.1177.
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Hawaiian Seafood • 1155 Indiana Street • San Francisco, CA
94107 • Tel 415.824.1177 Fax 415.824.1187
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