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Oregon Seafood in Hillsboro Oregon

1 Just how to cook a lobster in the most humane manner has been a concern of guilt ridden chefs for many 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.

A. 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 and ultimate death.

B. 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. But nothing really worked.

C. They found that putting them in the fridge before cooking to numb them up, might be the answer as happens naturally in winter, this 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.

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

2 What’s the green stuff?

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

3 What is the red stuff?

A. It is 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.

4 What is the nutritional value of lobster?

A. 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.

B. 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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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.

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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.

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Oregon Seafood Hillsboro Oregon

1 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.

2 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.

3 No matter the season just thinking about eating succulent and sweet wild caught shrimp can be intoxicating. Shrimp is 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 combinations with a variety of ingredients, including orange citrus, tropical fruit and exotic spices.

4 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.

5 All species are in stock at Oregon Seafood all 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 saltwater tanks year round.

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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.

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Oregon Seafood Hillsboro Oregon

1 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.

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

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

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

5 When it comes to shrimp, black tiger shrimp happens to be one of the most popular forms available on the market 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, that’s how big they are.

6 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.

7 Create a Stunning Dish with Black Tiger Shrimp

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

9 Here at Oregon Seafood, we would not be satisfied with just providing the standard black tiger shrimps, so we now offer giant 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.

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When a live lobster for delivery arrives at your door carefully unpack and make sure claws all have been banded before handling. Sometimes they may slip during transit. You do not want a loose claw to grab one of your fingers as it would snap it into like a twig. Only take the bands off claws when the lobster has died.

Defrosting frozen lobster meat or whole lobsters can destroy the flavors of them. Instead take directly from the freezer and heat until they are warm not hot. This will give you delicious tender lobster that takes as fresh as the day you placed it in the freezer.

Boiling fresh live lobsters is done by placing them into a pot of boiling salted water for approximately 10 minutes a pound. Water should immerse the entire lobster within the big deep pot.

Lobsters heads hold much of the water they were boiled in so making a slight hole in them will drain out the cooking juices and seal the flavors in. The meat will be tender and mouthwatering when removed from the shells.

You can also recycle the water the lobsters were boiled in and freeze in jars or bags for soups or casseroles that you may want to make in the future.

Be sure your live lobsters are healthy. When you touch or handle a lobster its tail should curl downward and then go back to normal when let go of. You should always take a sniff of your lobsters before cooking to make sure they all smell of freshness. If there is a strange unrecognizable scent to them then never cook them as they could make you and your family sick. They are best cooked as soon as you receive them.

Timing is everything when cooking live lobsters. The harder shelled lobsters take more time than the softer shelled ones do. The softer shelled are considered to be the most tender of the two.

You can also grill whole lobsters on a hot to medium hot setting. Place the lobsters back onto grill and turn them once the shell turns a bright shade of red. Once turned cook about 5 minutes more until you think it looks done.

Live lobsters for delivery can be split and cooked on the grill too. Place split sides down first and cook three minutes then turn to shell side and cook about 6 minutes longer. The shell will be the shade of bright red as it is when boiling when done. Add some lemon juice squeezed on it and of course butter and your ready to eat.

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Oregon Seafood Lobster

1 Clawed Lobsters comprise a family of large marine arthropods. Many Larger Lobsters can weigh in over 5 lbs. smaller varieties are sometimes called “lobsterettes”. Lobsters have a tough exoskeleton, which protects it, and it is an invertebrate organism with a sweet rich meat. Like all arthropods, Lobsters must molt in order to grow, they must shed their skeleton skin and this leaves them vulnerable for attack by various praetors during this molting time period.

2 Lobsters truly define the statement of survival of the fittest from Charles Darwin’s theory of evolution. They are one of the true warriors on the ocean floor. Only the biggest and the fittest survive the ocean bottom because it is a fierce world with fierce competition. Of course, many of those that survive the depths of the ocean end up at Oregon Seafood in their live sea tanks. Oregon Seafood then provides them a home on your dinner plates. Lobsters are considered a delicacy around the world.

3 The environmental conditions of the lobsters can vary from ocean to ocean. But the lobster’s temperature environment does not fluctuate much since their home is large mass of water - the ocean.

4 Like all arthropods, lobsters are bilaterally symmetrical. The anatomy of the lobster includes the cephalothoraxes which is the head fused with the thorax and the abdomen. The lobster’s head consists of usually two pairs of antennae eyes and mouth. Because a Lobster lives at the bottom of the ocean, their vision is poor and instead the lobster uses its antennas as sensors. They feel their self around the bottom of the sea very well. The abdomen of the lobster includes its ten legs and swimmerets.

5 They generally thrive in cold, shallow waters where there are lots of coverings and rocks for it to hide from predators. These Lobsters are unique organisms that are curious and solitary. They live a complex life outside of being eaten in which they go exploring during the night, which makes them nocturnal.

6 Lobster’s natural prey is mainly the Cod and then there are others such as the Haddock, the Flounder, and even bigger Lobsters that will eat smaller Lobsters just for a easy food source.

7 These Lobster are popular food, and commonly boiled or steamed; for either method, they must be alive until they are cooked. They can survive out of water for a number of hours if kept in the refrigerator. Oregon Seafood has live sea tank where you can go in and pick out the Lobster of your choice. The kids love hanging around the tanks and poking fun at all the live Lobsters and Crabs.

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