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Oregon Seafood Hillsboro Oregon

1 Give a man a fish and he will eat for a day. Teach a man to fish and he will eat for a lifetime, asserts an old proverb. Well, not quite. There is 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 fish market, you’ll need to know how to select your fish as well.

2 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.

3 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.

4 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. If you really want to be safe, go to Oregon Seafood.

5 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.

6 The general rule of thumb for cooking fish is this. 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

The Directions

1 Saute the potatoes, squash, and zucchini, in olive oil for four minutes. Add the garlic and saute 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 5 minutes before the vegetables are done and the chives and tarragon one minute before.

2 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.

Technorati Tags: beaverton, catfish, crab, fish, lobster, oregon, red snapper, Seafood, shrimp, tilapia

Seafood at Oregon Seafood in Hillsboro Oregon

1 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.

2 Tilapia is a hardy fish that will thrive in outdoor ponds or high tech tank systems using several different filter types to clean 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 Oregon lakes and Rivers brackish water estuary that are sold in regional seafood retail shops as fresh, gutted fish.

3 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.

4 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.

5 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.

Technorati Tags: beaverton, catfish, crab, fish, lobster, oregon, Seafood, shrimp, tilapia

Seafood at Oregon Seafood in Hillsboro Oregon

1 Channel catfish, Ictalurus punctatus are produced from 177,000 acres of catfish ponds in Florida, Mississippi, Alabama, Arkansas and Texas with an annual yield of 475 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.

2 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.

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

4 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.

5 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.

Technorati Tags: catfish, crab, fish, lobster, oregon, Seafood, shrimp