Pacific Fresh Swordfish A Sustainable Seafood Choice

Love swordfish steaks, but a bit hesitant about purchasing swordfish for sale for ethical reasons? Relax! You can enjoy your fresh swordfish without guilt as long as you pay attention to its origins. Here’s what you should know about fresh swordfish and the factors that make swordfish steaks and fillets an excellent addition to your diet.
Some Fresh Swordfish is a Sustainable Choice
Nothing quite says summer like fresh swordfish on the grill, but many people hesitate to buy swordfish for sale because of sustainability and ethical fishing concerns. While there are concerns about the sustainability of swordfish caught overseas, the NOAA and the Monterey Bay Aquarium have rated nearly all swordfish caught in U.S. waters – and particularly in eastern Pacific and California waters – either a Good or Best Choice for those who are concerned about seafood sustainability.
More specifically, swordfish caught with harpoon or handlines in the U.S. Canada, North Atlantic and East Pacific are a Best Choice. Swordfish caught off the California coast using drift gillnets are a Good Alternative, because the gillnets result in little to no unintended catch of endangered sea creatures.
Swordfish Population is “Abundant” and “Sustainable”
According to the NOAA Fishwatch, the population of Pacific swordfish is abundant and not overfished, the fishing rate is sustainable and the habitat impacts are minimal. The biggest concern is “bycatch,” fish and sea creatures caught unintentionally by nets, and the California commercial fishing industry is heavily regulated to keep bycatch to a minimal, acceptable level.
Swordfish Available Year-Round
Swordfish is available year-round, but fresh swordfish from California is most abundant from August 15 through January 31 each year because of a combination of swordfish migratory patterns and seasonal fishing restrictions. In 2010, U.S. commercial fishermen landed more than 800,000 pounds of swordfish off the West Coast, but you’ll seldom see the best fresh California swordfish for sale. The majority of fresh swordfish from California is sold directly to the domestic seafood restaurant business.
Buy Fresh Swordfish Direct from an Online Seafood Market
If you’ve ever tasted the difference between swordfish steaks prepared in the best restaurant kitchens and the frozen swordfish available at your local grocer, you’d never believe they were the same fish. Unless you live on the West Coast, you don’t have easy access to California swordfish – at least, until now. These days, if you want to enjoy the flavor and health benefits of fresh swordfish, you can buy it directly from an online seafood market and taste the difference.

Fun Facts About Seafood: Why You Should Buy Dungeness Crab

Is there anything more delectable than the sweet, melt-in-your-mouth meat of the Dungeness crab? Once known as Metacarcinus magister – the great crab – Dungeness crab is the traditional symbol for the astrological sign, Cancer. It is also commonly considered to be the most delicious of all the crab species. Next time you decide to buy Dungeness crab, here are a few interesting facts to sprinkle into your conversation with the fishmonger or chat about over dinner.
It’s a Male
If that Dungeness crab is on your plate, it’s very probably a male. In most states, it’s illegal to harvest female Dungeness crab to help keep the population of crab stable. How do you tell a male from a female Dungeness crab? Flip it over and check out its underside. A female crab will have a fairly wide, oval abdomen, while a male’s abdomen will be narrow and triangular.
It’s a Left Coaster
Dungeness crabs are found along the Pacific Coast of the United States, where they are among the most important commercial shellfish. Fishermen have occasionally found stray Dungeness in the Atlantic Ocean, but no one is quite sure how they got there. Scientists suspect that they may be bought live from an online seafood market and then released into the ocean. If you buy Dungeness crab live, it’s not a good idea to introduce it into your local waters because it could pose a hazard to local crabs.
Only About a Quarter of a Crab’s Weight is Meat
When you buy Dungeness crab, only about one-fourth of its weight is edible meat. The rest is shell and other unpalatable body parts.
If You Love Fresh Dungeness Crab, You’ve Got a Lot of Company
The average annual harvest of live Dungeness crab along the entire Pacific Coast ranges between 35 and 55 million pounds. That’s a LOT of succulent goodness.
Dungeness Crabs Change Their Clothes Frequently
In the first two years, young Dungeness crab can go through several shells a year. Eventually, they slow down and only molt – shed their shell and grow a new one – once a year, generally growing as much as an inch in size.
You Can Buy Dungeness Crab Anywhere
You no longer have to live on the West Coast to enjoy fresh Dungeness crab. These days, you can order seafood online, including whole Dungeness crab and live Dungeness crab, and have it delivered right to your door.

Diver Scallops on the Grill for the 4th of July

Holiday weekends were made for grilling, and so were diver scallops. Of all the shellfish and Pacific seafood choices out there, few take to the grill as deliciously as these plump, sweet morsels of pure delicious awesomeness. Try one of these recipes for your 4th of July holiday barbecue and start a new Independence Day tradition.
Grilled Citrus Scallops
Start with 2 pounds of diver scallops – make sure you ask for dry scallops, not those that have been bulked up with extra water. Mix together the juice and zest of two limes, some fresh chopped garlic, fresh minced parsley and cilantro, salt and pepper. Add the scallops and toss them to coat, then let them soak up the juices for about 20 minutes. Pat the scallops dry and thread them onto wooden skewers that have been soaked in water for half an hour. Lightly brush the sides with olive oil and grill them over hot coals for 2-3 minutes per side.
Simple Grilled Diver Scallops
Sometimes simplicity is the best. Diver scallops are delicious all on their own. If you love the sweet, succulent taste without embellishment, try this method of cooking them. Pat the dry scallops dry with a paper towel and lay them on a tray. Sprinkle with salt, pepper and lemon pepper, turning them to make sure all the sides are coated with seasonings. Refrigerate the scallops until the grill is hot. Grill the scallops for 2 to 3 minutes on each side and serve on a bed of rice pilaf.
Skewered Diver Scallops and Swordfish with Fennel
Fresh swordfish and scallops are a surprisingly delicious contrast to each other, especially when they’re grilled with onion, lemon and fennel. You can buy swordfish and order diver scallops and other seafood online to make sure you have the freshest seafood possible. (Again, make sure you specify dry scallops.) Cut the swordfish steaks into cubes about the same size as the scallops. Cook fennel in boiling water for about 4 minutes, drain it and cool it. Marinate the seafood and fennel in olive oil, lime juice, onion, thyme, fennel seed and pepper for half an hour. Alternate diver scallops, fresh swordfish, fennel bulb, mushrooms and chunks of sweet pepper on wooden skewers. Brush with olive oil and grill over hot coals until scallops are opaque and swordfish flakes.
Don’t have a fresh seafood market near you? Take advantage of the Internet and order diver scallops and other fresh seafood online for the upcoming holiday. It’s worth it!

Buy from an Online Seafood Market Because Location Matters

In the world of fresh produce, there is a word: terroir. It refers to the “taste of place,” the unmistakable flavors imparted to foods by the environment around them: the soil, the climate and the rest. Seafood has its own terroir, flavor that comes from the ocean in which it grows, and which you cannot get in any other way. That’s why Pacific seafood is unmistakably Pacific: Dungeness crabs have a flavor that is unique, as do abalone grown in the waters off the coast of California. If you don’t live on the Pacific Coast, the only way to get a real taste of fresh Pacific abalone or albacore tuna is to order it from a West Coast seafood market that sells seafood online.

Once upon a time, everyone knew that if you wanted to buy Dungeness crab, the finest, most flavorful albacore tuna or the sweetest diver scallops, there was only one place to go: San Francisco’s Fisherman’s Wharf. The West Coast, from Alaska to Baja California, is a prime source of some of the most delectable, delicious seafood in the world. You’ll find fresh king salmon and albacore tuna and abalone and diver scallops, so fresh and sweet that it’s perfect for sushi, sashimi, crudo or other raw seafood dishes. The icy Alaskan waters produce king salmon that are meaty and rich with omega 3 and omega 6 oils. The warm waters off the California islands are the perfect place to find sweet, succulent scallops, abalone and Dungeness crab. Until recently, if you really wanted to enjoy those flavors unadulterated, you had to travel to the West Coast to do it – or get reservations at one of the fine restaurants around the country that could import live Dungeness crab and abalone via overnight shipments.

These days, you don’t have to have special connections to get overnight deliveries from West Coast seafood markets. All you have to do is search for an online seafood market that delivers throughout the country. You can browse their daily selections and place your orders before noon (sometimes earlier, sometimes a little later) and have your seafood delivered direct to your door the next day, nearly as fresh as if you’d bought it in store – and far fresher than if you’d bought it at your local supermarket.

Do research the online seafood market you’re thinking of using before placing your order, though. The best markets that sell seafood online also have excellent reputations in their local communities, and are rated highly for their products and service. Don’t settle for anything less than the best seafood. Order from an online seafood market the next time you want a very special marine dinner.

Sustainable Seafood Choices at Online Seafood Market Websites

If you’ve checked in at your favorite seafood market lately, you’ve probably seen the phrase “sustainable seafood.” Sustainable seafood initiatives have taken hold in a big way. Not too many years ago, many favorite ocean delicacies, like abalone, swordfish and fresh salmon, were endangers, thanks to over-fishing and environmental hazards. Now, thanks to initiatives that lay out ways to catch fish that aren’t damaging to the environment and other sea creatures, as well as seafood farming initiatives, seafood and fish lovers now have a wide choice of delicious selections that are farmed, raised or harvested in a way that maintains, and sometimes increases, the fish and shellfish population. Responsible vendors who sell seafood online often label fish and shellfish that have been caught sustainably so that consumers can make more informed choices about the seafood they eat.

These are some of the sustainable seafood choices you can look for at your favorite online seafood market.

Buy king salmon, also called Chinook salmon, that is wild-caught locally during the season. In California and other Northwestern states, the departments of wildlife and fisheries keep a close eye on the king salmon population and manage the salmon season accordingly. In general, if a market is advertising fresh salmon – not king salmon or Chinook salmon – you may be buying Atlantic salmon, which is not a sustainable seafood choice. Always look for the king when you buy fresh salmon online.

Diver scallops, those huge, meaty morsels of delicate sea sweetness, are another sustainable seafood choice you’ll find at your favorite online seafood market. When you buy diver scallops, always ask for dry scallops – that’s scallops without the addition of STP to help preserve them and plump them up. Dry scallops are much tastier and cut more easily for sushi and sashimi.

U.S.-caught swordfish is either a best choice for sustainable seafood or a good alternative sustainable seafood. When you buy swordfish at an online seafood market with a local presence, you can always ask to find out if they’re selling swordfish caught locally using sustainable fishing methods.  

Fresh abalone is a delectable seafood treat. Most seafood markets in California offer California Red abalone, sustainably farmed mollusks that are a Monterey Bay Aquarium Best Choice for sustainable seafood.

Albacore tuna is one of the first fish that was popularly advertised as being sustainably caught. In general, fresh albacore tuna caught in U.S. Pacific or Canadian Pacific waters are likely to be sustainable. Always look for Pacific albacore when you buy albacore tuna. It’s the more sustainable choice.

When you buy seafood from an online seafood market, take the few extra minutes to contact and ask them if their fish are sustainably caught, or look for the information on their website. You’ll be making a contribution to the future of seafood and making sure that we’ll be able to enjoy fresh, delicious, wild-caught seafood far into the future.

Six Reasons to Buy King Salmon

You don’t have to be a genius to know that fish is good for you. Every medical society in the U.S. and overseas highly recommends eating fish at least twice a week, and most of them recommend eating ocean fish, such as salmon and albacore tuna, for all of the nutritional benefits they provide. If you’re hoping to reap the full benefit of eating those fatty, cold-water fish, though, you’ll want to buy king salmon, as fresh as you can possibly get it. Why should you buy king salmon as opposed to other fish? Here are six great reasons to indulge in the luxury that is fresh king salmon.

It’s Good for Your Heart

King salmon is high in omega-3 fatty acids, those amazing oils that improve heart function and lessen other conditions that contribute to heart disease. That’s why the American Heart Association strongly suggests that everyone should eat fish, especially fatty fish like fresh king salmon, at least twice a week. People who enjoy king salmon regularly (well, you don’t HAVE to enjoy it, but you will!) lower the chance of having a first heart attack considerably.

It Reduces Your Blood Pressure

High blood pressure is a major contributor to heart disease and stroke. People who eat fatty fish like king salmon and other seafood high in omega-3s typically have lower blood pressure than those who don’t eat fish regularly.

It Improves Your Good Cholesterol Levels

Has your doctor told you that you need to improve your cholesterol profile? When you buy king salmon, you’re buying some of the best medicine for that you can get. The Omega-3s in king salmon (and to a lesser extent, shellfish like diver scallops, Dungeness crab and abalone) increase your levels of HDL, the good blood cholesterol that actually helps scrub away bad cholesterol deposits from your blood vessels.

It ‘s Low in Calories, High in Protein

A 4-oz portion of fresh king salmon only has 157 calories – about 8% of the recommended daily nutrient daily value for a healthy adult – but provides 53.1% of the protein you need for the day. That’s just one of the many nutrients that you’ll get in a serving of healthy salmon. It also provides you with 127.8% of your DV for vitamin D, the sunshine vitamin, 94.5% the DV of vitamin B12 and 93.7% the DV of tryptophan. That’s not including selenium, phosphorus, choline and potassium it also provides.

It Boosts Immune System Function

The natural oils found in king salmon help improve the functioning of the immune system. That’s not just boosting it – it helps fine tune the immune system by providing proteins and fatty acids your body needs to build healthy cells and repair unhealthy ones. Since inflammation is a runaway immune system response, eating salmon helps reduce inflammation from conditions like diabetes, rheumatoid arthritis and multiple sclerosis, as well as reducing the symptoms of allergies and allergic reactions.

It Tastes Fabulous

The rich, buttery flavor of king salmon is the perfect foil for so many other flavors. Enjoy it broiled, poached, backed, grilled, roasted or raw.

If you don’t live near a fresh seafood market, you can buy king salmon at an online seafood market and have it shipped fresh to your door so you can start enjoying the healthy benefits of this delicious fish.

Spicy Seafood Mixes for Dungeness Crab, Fresh Swordfish and Other Shellfish and Ocean Fish

Fresh fish in season is amazing on its own, but when you add one of these spicy seafood rubs, marinades or boil mixes, you’ll be elevating the amazing flavors to the next level. Citrus, pepper, bay and basil all have their place in cooking with fresh seafood, but they all have one thing in common. They’re always best when the seafood is at its freshest. One of the best ways to buy live Dungeness crab, fresh swordfish and other ocean fish and shellfish is from an online  seafood market. If you live more than a few hours’ drive from the ocean, it’s almost essential to order your seafood online to ensure really, really fresh fish. Now that we’ve got that bit of advice out of the way, let’s talk spices.

Nearly every culture that makes ocean fish a part of their diet has its own flavors, spices and methods of preparing the seafood found in their region. From the explosive heat of Cajun and Creole spices to the tart citrus of Peruvian ceviche and the piquant savor of Provence and Tuscany, the appropriate spice or marinade can awaken your taste buds to new heights of adventure. Next time you find yourself with a surplus of king salmon or you buy Dungeness crab online, try one of these boil, rub or marinade mixes on for size.

Blackened Seasoning for Swordfish Steaks, Albacore Tuna and Scallops

Blackening is popular in Southern cuisine, and particularly in Cajun cooking. It began as a way of adding color and flavor to firm-fleshed fish like swordfish steaks, albacore and to seafood like diver scallops. Start with the freshest fish you can get. Pat the fish dry and dip it in melted butter, then dredge it in the blacking spices and cook it in a very hot cast-iron skillet or on the grill. You can buy blackening spice mixes, or mix up your own using varying proportions of sweet paprika, onion powder, garlic powder, white pepper, black pepper, thyme, oregano and salt.

Old Bay Seasoning

Technically, Old Bay Seasoning is a spicy-salty spice mix marketed by McCormick & Company, but many people refer to spicy crab boil mixes as an Old Bay spice mix. It adds a characteristically Chesapeake flavor to crab, most often used with Chesapeake soft shells. It’s also a delicious way to add extra kick to Dungeness crab. Add the Old Bay Spice to boiling water before dropping in the live Dungeness crab and let them cook in the mix. You can also add Old Bay seasoning to the breading for lightly breaded diver scallops, or sprinkle it on accompaniments to your favorite fresh fish dishes. If you want to mix your own, you’ll want to use mustard, paprika, celery salt, bay leaf, pepper, crushed red pepper flakes, allspice, mace, cloves, nutmeg, cardamom and ginger, and adjust the proportions to taste.

Grilled and fried seafood is delicious with minimal spicing, but if you like a little extra kick to your shellfish and ocean fish, try one of these seasoning mixes with Dungeness crab, swordfish steaks, albacore tuna and other seafood.

Buy Sushi and Sashimi Grade Fish and Seafood Online: Handling Tips for Raw Seafood Dishes

Sushi – it’s not just for snobs anymore. It wasn’t long ago that many folks turned their noses up at the idea of eating raw fish. These days, all the Food Network shows and other cooking shows on television have made people keenly aware of the various types of raw seafood dishes and their delights. Whether you’re planning to prepare sushi, sashimi, tartare, ceviche, carpacio or crudo – to name just a few – it’s vital to start with fresh seafood or fish. Unless you live along the coast, there’s always a chance that the fish in your grocer’s freezer is far from fresh. One way to make sure that you get fresh albacore, salmon and other seafood for your raw seafood dishes is to find a reliable, trustworthy online seafood market and order your seafood online.

Choosing Seafood for Raw Seafood Dishes

There are very few inedible fish or shellfish, but many of them don’t do well in raw seafood recipes for various reasons. The best fish and seafood for ceviche, crudo and other raw seafood dishes are the ones you’d choose for sushi or sashimi. They include:

-          Any type of tuna, including Bluefin, bigeye, bonito, yellowfin and albacore

-          Salmon, including fresh king salmon

-          Scallops, especially diver scallops

-          Abalone

-          Halibut or flounder

-          Nearly any farmed fish from the U.S., Norway, Britain, New Zealand, Canada or Japan

A Word About Raw Salmon

The biggest risk in eating fish raw is the chance that you might inadvertently swallow a passenger. Most fish are susceptible to parasites, though the risk is far lower with farmed fish than those that are caught wild. Salmon, even king salmon, is especially susceptible to parasites. It’s one of the reasons that professional sushi chefs always freeze salmon before using it: freezing will kill most parasites.

If you buy seafood online, make a point of finding one that has an excellent local reputation. They’re the online seafood market choices that are most likely to always buy from fishermen that treat their fish well from the moment they’re caught. It’s a good way to make sure you get impeccably fresh and clean fish for all your raw seafood dishes.

When your fish arrives from the online seafood market, inspect it carefully. It should pass the sniff test – fresh fish will smell like the ocean, with no hint of ammonia, and the flesh should be firm and translucent. If you’re not going to prepare it immediately, place it on a bed of ice in the coldest spot in your refrigerator, usually the bottom shelf. If you won’t be using it within 24 hours, wrap it and freeze it.

Take Advantage of Fresh Abalone for Sale Now at the Best Seafood Markets

Abalone is one of those seafood treats that everyone knows about, but many people never get around to trying. The large sea gastropod mollusk (AKA sea snail) was, not too long ago, close to extinction along the Pacific West Coast, a victim of overfishing and poor management. Even today, it’s impossible to find wild abalone for sale – in most states, it’s illegal to sell wild, diver caught abalone. There are, however, a number of West Coast fisheries that farm abalone, so you can legally buy live fresh abalone (usually California Red abalone) from local fish markets, or, if you’re not near the coast, from an online seafood market.

Taste

When it’s prepared properly, abalone has a firm, velvety texture and a sweet, delicate flavor similar to calamari. If abalone is overcooked or not properly tenderized, however, abalone meat gets tough and rubbery, with little flavor.

Preparation

Some seafood markets that sell seafood online offer live abalone for sale. Preparing them for cooking and eating may look complicated, but it’s a lot simpler than it appears to be at first. Essentially, you need to slide a hard, flat blade in between the two halves of the shell, slide it along the opening until you hit the muscle that’s attached to the shell. Work the blade (or spatula) between the shell and the muscle until the abalone detaches. From there, simply slide the abalone from the shell, cut away the viscera (the hanging guts) and scrub or cut away the black film around the sides of the meat. Cut off the tough, curled edges and the pointed end, and you’re ready to slice the abalone into thin steaks, pound it thin, bread it and fry it.

Buy Abalone Steaks Ready to Cook

Of course, if that sounds like way too much work, most seafood markets that offer abalone for sale also sell cleaned and sliced abalone steaks to make your life easier. With the cleaning done, all you have to do is cook them. You’ll find lots of recipes for abalone, but the hands-down favorite for most people is the simplest of all. Pound the abalone steaks thin, season with salt and pepper and coat with breadcrumbs, then fry – very quickly – and serve.

If abalone isn’t quite to your taste, you can also buy all sorts of other seafood online from the places that offer abalone for sale, especially this time of year. Look for fresh salmon, fresh albacore, live Dungeness crab and fresh swordfish, all ready to ship to you when you order from an online seafood market.

Order Seafood Online for Father’s Day

Why make Dad cook on his special day when you can do something so much more special? Around here, Father’s Day has always meant the whole family gets together and Dad busts out the grill to cook food that got bought out of his budget. What kind of Father’s Day present is that? This year, why not do something special? Give dad a break. Order seafood from an online seafood market and man the grill so dad can relax and enjoy his day.

Not sure what to order? Here are some suggestions from a top online seafood market to help you make up your mind.

Buy Dungeness Crab

These sweet crabs aren’t for the faint of heart, but they’re well worth the effort. The sweet meat is among the most tender crab meat you’ll find anywhere. They’re easy to cook – just toss live Dungeness crab into a pot of boiling water, cook them until they’re bright red and run them under cold water. You can get fancier, of course. There are some great recipes for grilled Dungeness crab and different kinds of butter to serve with Dungeness crab. No matter what you do, though, fresh Dungeness crab from an online seafood market will be the star of Dad’s day.

Buy Swordfish Steaks

Swordfish steaks really live up to their name. Swordfish is generally regarded as the “meatiest” fish, with little fishy taste and a real meat texture. They also grill up beautifully – and very, very fast. Order swordfish steaks a few days ahead of time, keep them on ice until you’re ready to cook them, and then marinate them in lemon juice, olive oil and your choice of pungent herbs. Let them marinate in the refrigerator for at least half an hour but no more than two hours, then throw them on the grill. All it will take is about 4 to 5 minutes on each side. Dad will love them so much he may hand over the spatula for the rest of the summer.

Buy King Salmon

There’s a reason they call this delicious fish the king salmon – they’re not only huge, they’re incredibly tasty. This time of year, king salmon is in season, so you can easily buy fresh-caught kings from any online seafood market that regularly stocks them. To get that delicious seared crust and crispy skin, brush the salmon steaks with vegetable oil. Do the same with the grill. Start the salmon skin side UP on the grill, letting it sear for about 4 minutes before flipping it over to finish cooking. Serve it with something tangy and spicy, like mango-peach salsa or a delicious chimichurri.

This Father’s Day, treat your dad like a king. Order from a seafood market online and take over the cooking so he can kick back with a cold brew and critique your technique. You know he loves doing that.

How to Prepare Fresh Live Abalone for Sale at the Fish Market

One of the most delectable treats to come out of the California coast oceans is fresh live abalone. Many of the best chefs compare the sweet, tender meat to lobster and the very best diver scallops. Its texture is smooth and rich, almost velvety on the tongue. For some, part of the fun is in diving for your own dinner, but if you’re not a diver or live inland, you can nearly always find fresh abalone for sale at an online seafood market.

Many of the best seafood markets on the coast offer fresh abalone for sale in season alongside diver scallops, Dungeness crab, swordfish steaks and fresh salmon. Unlike the others, though, abalone – especially if you buy it live – will take a little extra preparation before you can enjoy it. Here’s how to shell and prepare abalone for cooking.

You will need an abalone iron or a bamboo spoon, a sharp, flexible knife, a pounder and a good cutting board.

Hold the abalone in your hand with the shell down and the flat side toward you. Slide the abalone iron under the foot on the flat side of the shell and scrape it loose from the shell.

Slide your fingers along the rim from front to back to release the abalone’s guts, then cut them off in one piece by cutting from the back and moving toward the head. Cut carefully all the way around the top of the foot and try to avoid cutting into the gut.

When you reach the head, cut into the meat slightly so that you can remove the head and gut both together. Now you have the abalone meat still attached to the foot with a thin layer of black film along its side. Scrub or cut this away. If you cut, keep the cuts very shallow to preserve as much abalone meat as you can.

Cut off the edges along the sides and the foot and remove the thick, tough, pointed end of the abalone. Your abalone is now ready to slice and tenderize before cooking.

The recipe you’re following should tell you how to slice the abalone meat. If you’re going with the simplest preparation – pan-fried or grilled abalone steaks –simply slice the abalone meat into ¼” to ½” thick slices. Lay each slice out flat on a cutting board and pound the edges and the toughest parts of the meat with a meat tenderizer.

Dip the slices in egg and breadcrumbs, then fry each slice in a very hot pan for about 30 to 40 seconds per side. Flip onto a plate and serve.

If that sounds like an awful lot of work, check to see if the online seafood market has abalone for sale as steaks or filets, or even cleaned fresh abalone for sale. It will cut out the cleaning and you can start with the fun part – seasoning and cooking.

Get to Know Your Seafood Market for Healthy and Delicious Eating

How well do you know your local or online seafood market? Do you know which seafood harvest fruits are best for your diet? From fresh albacore to swordfish steaks, the seafood market is one of the healthiest places for you to shop for your food. Not sure whether you should buy swordfish steaks or buy king salmon? Here are some nutritional facts about some of the best seafood available at the best West Coast seafood market websites and stores.

Swordfish

Why should you buy swordfish? According to the Harvard School of Public Health, foods that are high in protein slows the emptying of your stomach so you feel full longer. Fresh swordfish provides 20 g. of protein in a 3 oz. serving, and costs you only 146 calories. Swordfish is also packed with healthy omega 3s, which help your body build new cells, and provides 93% of your daily recommended value of vitamin D, which your body needs to use calcium.

Try: Grilled swordfish steaks with tangy lime butter and cilantro

Fresh Dungeness Crab

Dungeness crab provides a whopping 300-500 mgs. Of omega 3 fats, which add to your healthy cholesterol and provide the building blocks your body needs to repair cells and build new cells. And unlike many hard shell crabs, live Dungeness crab is remarkably low in contaminants like mercury and PCBs. They’re also a good source of selenium, vitamin B12, phosphorus, copper, zinc and niacin.

Try: Spicy crab curry with healthy 7-grain pilaf

King Salmon

A study published in the Annals of Internal Medicine in March 2013 found that people who eat oily fish like salmon live an average of 2.2 years longer. These fish are a good source of omega 3 fatty acids, which are one of the main building blocks your body uses to build new cells. Eating fresh king salmon twice a week could add a couple of years to your life.

Try: Grilled Salmon with Lemon-Hazelnut Sauce

Diver Scallops

Not a seafood fan? Diver scallops have a light, fresh, non-fishy taste and a delicate texture that practically melts in your mouth. In addition, they provide 20 g. of protein in a 3 oz. serving for just 95 calories. Fresh diver scallops also provide a healthy heaping helping of magnesium and potassium, which can be difficult to get from other foods.

Try: Pan-seared diver scallops on rosemary skewers

Albacore Tuna

Albacore is the white meat of tuna, the type that you’ll pay a premium for if you buy canned tuna. If you’re used to canned tuna, though, fresh albacore will be a surprise to your taste buds. The flavor is lighter and fresher, and the texture is much meatier. Albacore is high in healthy omega 3s, and provides lots of protein at a relatively low calorie-count.

Try: Brush albacore tuna steaks with wasabi and soy sauce and sear in a pan on the stovetop.

Next time you’re looking for a healthy meal idea, head straight for the seafood market and load up on all the nutrients your body is craving.

To Bulk Up Your Recipe Repertoire, Buy Smoked Seafood

Eating seafood is one of the best things you can do for your health. Ocean fish and seafood provide a host of healthy nutrients that your body needs and can’t get in many other places, including omega 3 fatty acids. Nutritionists recommend that you eat at least two servings of fish or seafood a week. If you’re not used to cooking with fish and seafood, that can stretch your recipe repertoire to the breaking point. One way to bulk up your menus, especially during the months that fresh seafood is not in season is to buy smoked seafood from a top notch seafood market and use it in recipes like these three.

Smoked Salmon and Chive Potato Pancakes

This nod to potato latkes and lox is lusciously different for brunch or dinner. You can buy smoked salmon from a fresh seafood market, or buy king salmon and smoke it at home.

Shred and finely chop 2 lbs. of Russet potatoes and 1 medium onion. Strain the mixture in a large strainer, pressing it to extract all the liquids. Mix two tablespoons of matzo meal, two egg yolks and two tablespoons of chives. Season with salt and pepper. Fold in two beaten egg whites. Cook in hot oil over medium-high heat. Garnish with smoked salmon and caviar.

Smoked Tuna Tacos

Fish tacos are a hot item on many Mexican menus, but these smoked tuna tacos turn up the taste with the deliciously delicate flavor of smoked albacore tuna.

Mix 1 1/2 pounds of smoked albacore tuna with one cup of mayo and 1/4 cup of chopped cilantro. Spoon into heated tortilla shells. Top with shredded cabbage and a mixture of diced avocado, tomato and green onions. Garnish with a dollop of spicy salsa.

Smoked Diver Scallops with Tomato and Mozzarella on Crostini

Get a head start on this tasty Mediterranean treat when you buy smoked scallops from your favorite seafood market. You can also buy fresh diver scallops and smoke them in your grill at home.

Slice a baton of Italian bread in diagonal slices. Brush each slice lightly with olive oil and sprinkle with chopped parsley, basil and oregano. Toast lightly under broiler. Meanwhile, slice 3 to 4 firm-fleshed tomatoes, one pound of fresh mozzarella and eight smoked diver scallops into 1/4-inch thick slices. On each slice of toasted bread, layer a large basil leave, a slice of mozzarella, a slice of tomato and a slice of diver scallop. Sprinkle with wine vinegar and serve with a Pinot Grigio or Sauvignon Blanc.

Freshness hint: For the best flavors and quality, avoid tinned seafood. Instead, buy smoked seafood from a seafood market that smokes its own king salmon, diver scallops and other fresh catch favorites.

How to Prepare Live Dungeness Crab

Marylanders go all ga-ga for blue crab and Alaskans swear by Alaskan King crab, but when it comes to sweet meat, delicate flavor and melt-in-your-mouth buttery texture, none of them can hold a candle to the Pacific Coast’s claim to fame, the Dungeness crab. From mid-November to June, West Coast restaurants put live Dungeness crab on their menus, and backyards up and down the coast turn into makeshift crab shacks. This year, the Dungeness crab season started late – as late as January 15 for many parts of California – leaving seafood lovers waiting for their favorite delectable treat, but we’re full into Dungeness crab season now, and the quality of the harvest is absolutely amazing. If you’ve never prepared live Dungeness crab, these instructions provide a general guideline.

How to Buy Live Dungeness Crab

For starters, note that the title of this section is how to buy LIVE Dungeness crab. If you don’t live on the West Coast, general wisdom has been that the only way you could really enjoy fresh Dungeness crab in season was to buy your crabs already steamed and ready to eat. These days, thanks to the Internet and great shipping lanes, you can buy live Dungeness crab from a seafood market online and have it delivered to your doorstep.

If you buy Dungeness crab this way, it will be delivered to you on ice (or with insulated frozen gel packs) in an insulated cooler. It may or may not still be alive when it reaches you, but it will still be fresh and ready to cook. It’s vital to cook it on the same day it arrives – preferably within a few hours – so place your order to take that into account. That is, if you plan to serve fresh Dungeness crab for a dinner party Friday night, order it from a seafood market that will ship it live for delivery on Friday.

How to Cook Fresh Dungeness Crab

Many online recipe sites will tell you to cook Dungeness crab by “submerging it completely in boiling, salted water”. We prefer this method:

1.       Put 1 to 2 inches of water into a large steamer pot. Add a teaspoon or two of salt.

2.       Place a steaming rack in the water. If you don’t own a steaming rack, improvise one by coiling a length of aluminum foil and shaping it into a figure eight in the bottom of the pot.

3.       Bring the covered pot of water to a boil.

4.       Place the crabs in a single layer on the rack. Cover and steam for about 8 minutes per pound of average crab weight. That is, if the average crab weight is 2 pounds, steam for 16 minutes.

5.       Remove the cooked Dungeness crab from the steamer pot using tongs. Let them cool until you can handle them without burning your fingers.

Preparing Cooked Dungeness Crab

1.       Turn the crab over on its back. Pull off the triangular belly flap.

2.       Turn the crab over. Insert your thumb between the body and shell at the open space left by the belly flap and pull the top of the crab shell off in one piece.

3.       Twist off the claws and legs. Crack them open with a hammer or nutcracker and pick out the meat

4.       Break off the crab’s mouth, and remove the lungs and colored connective tissue.

5.       Rinse away the internal organs under running water.

6.       Split the body in half and pick out the meat.

Serve the picked meat with melted butter, aioli or another dipping sauce.

If you’re not up to the task of preparing live Dungeness crab, you can also order cooked fresh Dungeness crab from an online seafood market and have it delivered to your door ready to be heated and served, or used in other recipes.

Fresh King Salmon: Delicious and Nutritious Eating

There’s nothing to compare with the flavor and texture of fresh king salmon bought from a seafood market on the pier. King salmon, also known as Chinook salmon, can grow to well over 100 pounds, and is caught off the West Coast from California to Alaska. Last year’s fresh king salmon season ended early in Alaska last year, but this season looks to be shaping up into a good one. Here’s what you should know when you buy king salmon this year.

Fresh King Salmon

Look for king salmon filets that are bright, vibrant orange. If they have the skin on, the skin should be bright, silvery chrome. Avoid salmon with dark or red skin – the flesh will be practically tasteless and mushy. Always look for Pacific salmon, preferably wild, ocean-caught king salmon, which will taste better and be less fatty than river-caught salmon or farm-raised salmon. Farm-raised salmon is still tasty, but it doesn’t approach the same quality of taste and texture as ocean-caught wild king salmon.

How to Tell the Difference

Keep in mind that wild king salmon commands a higher price, so a seafood market will always advertise it as such. If it doesn’t specifically say “wild” or “ocean-caught,” assume that the salmon is farm-raised.

Sustainability

When you buy fresh king salmon that is wild-caught, you are buying seafood responsibly. Sustainably fished Alaskan king salmon are considered a “best choice” in sustainable seafood by the Monterey Bay Aquarium Seafood Watch, and California king salmon are listed as a “good alternative.”

Cooking Fresh King Salmon

King salmon is among the most versatile and easy to cook of the big ocean fish. Kings are loaded with omega-3 fatty acids – they are the fattiest of all salmon, in fact. The extra fat makes king salmon a very forgiving fish for novices, unlike other fish that will get tough and dry if they’re overcooked by just a minute or two. King salmon are ideal for grilling, slow barbecuing and smoking, make great sushi and sashimi and are delicious cooked just about any way you can imagine.

However, the high fat content also means that king salmon must be used quickly or it will go rancid. If you buy fresh king salmon fillets, cook it immediately, or keep it in your home freezer no longer than three months.

You’ll find king salmon for sale at your local seafood market, or you can buy king salmon fillets from a seafood market online. If you choose to buy fresh king salmon from an online market, always check their delivery policies to ensure that your salmon will arrive fresh and ready to prepare.

Tips to Order Seafood Online

Fresh fish and shellfish are a treat any time of year, but the early spring brings out the best and most flavorful fresh halibut, diver scallops, salmon and ahi tuna. If you don’t live near the ocean or have a fresh seafood market right on the water near you, the best way to get the freshest shellfish and fish is to order seafood online from a fresh fish market. These tips can help get the freshest seafood available when you order seafood online.

What To Look for When You Order Seafood Online

When you buy seafood at a local fresh fish market, you have the luxury of examining the available catch before you put down your cash to buy. Unfortunately, unless you live close to the ocean, you’re not going to find much of a variety of fresh fish and seafood online. These are some of the most important factors to consider when you order seafood from a fresh fish market.

Selection

The best seafood market websites offer a large selection of seafood, including fresh fish and shellfish. The selection may include smoked fish and smoked seafood as well as fresh halibut, ahi tuna and diver scallops, frozen fish, cooked shellfish, canned and smoked salmon, smoked seafood and many others. The bigger the selection offered by an online fresh fish market, the better – both for you and for the seafood. You should be able to buy all the seafood and fresh fish you want in one place so you don’t have to shop around and pay multiple shipping charges.

Customer Service

Whether you’re buying from a California fish market or another online fresh fish market, look for the contact information. You should be able to pick up the telephone and call the shop, send them a fax, email them or use a contact form on the website. You should get excellent customer service, including fast responses to any questions, an online Frequently Asked Questions document and a full explanation of the shipping policy and any customer guarantees offered.

Extra Stuff

A truly customer-focused fresh fish market website will also offer a variety of extra services for those who order seafood online. These might include recipes, like scallop recipes and chowder recipes, an online seafood catalog with descriptions and information about the fish and seafood available, preparation tips for smoked salmon and other seafood and condiments, sauces and go-togethers for your online seafood purchase.

Whether you’re looking to buy smoked fish or fresh fish, shellfish or tuna, you’ll find all that you’re looking for when you order seafood online. Look for a seafood market with a clear seafood delivery policy, a great selection and a great reputation within the online community and you can’t go wrong.

How to Cook Fresh Halibut Cheeks

It’s fresh fish season on the sunny California coast. That means it’s time for one of America’s favorite fish – fresh halibut. The Pacific native is a firm-fleshed white fish that is prized for the sweetness and tenderness of its meat. Fresh halibut is among the most versatile of fish choices. It lends itself equally well to broiling, baking, grilling, sautéing, pan-frying and deep-frying – and even works well in sashimi and sushi dishes. If you’re not lucky enough to live near a California fish market, you can still enjoy fresh halibut – as well as diver scallops and a variety of other fresh fish and shellfish – when you order seafood online through one of the many fresh fish markets that offer seafood delivery nationwide.

Halibut is available in many forms, including steaks and fillets, but a particular favorite is halibut cheeks. They are, exactly as the name suggests, the cheeks of the halibut, located on the fishes’ face, above the mouth. The meat is melt-in-your-mouth tender because it involves so few muscles. Fresh halibut cheeks look a great deal like large diver scallops, and are actually quite similar in flavor and texture to them as well. You’ll find them listed on the menu of many of the best seafood restaurants in the country. In fact, they’re so popular on restaurant menus that they can be difficult to find on the retail market. When you find a fish market that offers them for a reasonable price, make a note. There aren’t many places where you can buy fresh halibut cheeks on a regular basis.

Not sure how to cook fresh halibut cheeks? Halibut is already a sweet, delicate fish with a fine flake, but halibut cheeks are even more of all those things. The simplest preparations are the best because they let the fish’ natural flavor shine through. These tips and cooking suggestions will give you some ideas of how to cook and serve this delectable seafood treat.

Sprinkle halibut cheeks with salt, then quickly sauté in a pan coated with olive oil. Remove the halibut to a warm plate. Add a tablespoon of butter to the pan, squeeze in the juice of half a lemon and stir while the butter melts. Spoon the lemon-butter over the halibut and serve with rice pilaf and grilled asparagus.

Brush fresh halibut with butter or olive oil and place in a hinged wire grill basket. Cook about 4 inches above hot coals for 4 to 5 minutes per side. Be careful not to overcook, or the halibut will be dry and tough.

Cut halibut cheeks into bite-size pieces and toss in a glass dish with lime juice, salt and onion. Marinate for an hour in the refrigerator. Discard the liquid and pat the fresh halibut dry, then toss the pieces with chopped fresh tomatoes, diced onions, cilantro and chopped jalapeno or poblano peppers. Serve with rice or blue corn chips.

Don’t miss out on the chance to enjoy fresh halibut in season. It’s so easy to order seafood online that you can enjoy your favorite fresh fish no matter where you life.

Five Healthy Ways to Prepare Fresh Halibut

If you were looking for a reason to celebrate, look no further. Fresh halibut is in season, opening a world of wonderful, healthful recipes for one of the world’s most delicious and healthful fishes. The delicate, mild whitefish is a favorite choice for menus in all types of operations, from family dining tables to upscale restaurants. Its slightly sweet flavor and firm texture are among the reasons that many chefs choose fresh halibut as the base for one or more signature dishes. Those characteristics make it easy to prepare halibut in many healthy, delicious ways. Here are five different deliciously healthy ways to prepare fresh halibut.

As an appetizer, consider fresh halibut tartare as a substitute for tuna tartare, or prepare halibut sashimi. The thin, delicate flesh slices easily and holds its shape beautifully.

Brush halibut fillets with a mixture of olive oil and lemon juice infused with fresh dill. Grill over coals or broil under the broiler. Olive oil adds calories, but it’s among the healthiest of fats you can use – and the earthy flavor adds depth to the sweetness of the halibut.

Arrange serving size 1-inch thick portions of fresh halibut in a steamer basket. Lay a thin slice of fresh ginger root on top of each portion. Steam the halibut for 7 minutes. While the fish is cooking, heat soy sauce with fresh minced ginger, garlic and sesame oil. Plate the halibut, spooning the sauce over each portion.

Marinate fresh halibut in olive oil, lemon juice, garlic and pepper for 15 minutes. Coat with a mix of toasted sesame seeds and minced thyme. Roast at 450 F for about 12 minutes. Serve with a salad and lemon wedges.

Marinate fresh halibut cheeks in any citrus and olive oil marinade for 15 minutes. Grill over medium heat on an oiled rack until the fish is opaque in the center. Serve with your favorite salsa.

Nutritional Information for Fresh Halibut:

Calories 115
Protein (g) 22
Total Fat (g) 2.5
Saturated (g) .5
Monounsaturated (g) 1.0
Unsaturated (g) 2.0
Carbohydrate (g) 0
Sodium (mg) 60
Potassium (mg) 460
Cholesterol (mg) 35

As you can see, halibut has a lightweight, healthy nutritional profile, making it an ideal addition to any healthy diet. For best flavor, you can always order seafood, including fresh halibut, and buy seafood online at a California fish market that provides seafood delivery nationwide.