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Oregon Seafood in Hillsboro Oregon

1 Wild Salmon is an organically pure and natural source of essential omega 3 fatty acids and powerful biological antioxidants. Each 3 1/2 ounce serving of our Wild Salmon contains a minimum of 1.2 grams of (EPA) and (DHA) both vital nutrients proven in clinical studies to promote optimal health and to prevent or improve numerous adverse health conditions.

2 Eating Wild Salmon is good for you. Almost all U.S.A. and Canadian nutritional experts recommend that people include at least 2 servings of fish a week in their diets. For Instance the Canadian Heart and Stroke Foundation’s spokesperson and nutritionist Rosie Schwartz says. “Every meal you eat that features fish rather than meat, is one more meal with less saturated fat”. Although many people may be tempted to supplement their diets with fish oils experts advise that if you want to increase the amount of omega 3 fatty acids in your diet, the best way is to eat more fish such as wild salmon, trout and mackerel. Eating broiled, baked or steamed fish two to three times a week is a good way of increasing the omega 3 fatty acids in your diet.

3 Salmon and your Mental Health

4 Why fish is called brain food? The human brain is more than sixty percent fat. The majority of fat in the brain is the type that cannot be made by the body, but must be supplied by your diet. The fats essential for optimal brain activity are the omega 3 fatty acids: eicosapentaenoic acid EPA, docosahexaenoic acid DHA, and, to a lesser extent, alpha linolenic acid ALA. The omega 3 fatty acids have beneficial properties that have been studied in the treatment of a number of mental conditions like, Depression and Bipolar Disorder to Schizophrenia, Alzheimer’s, Chronic Fatigue Syndrome and Stress.

5 Today’s society is relatively deficient in these powerful brain building omega 3 fatty acids. Gone are the days of eating simple diets full of fish, seeds and nuts. Our diets are now full of processed foods that are lacking in the good essential fats. To ensure you are receiving sufficient quantities of omega 3 fatty acids, fatty cold water fish, such as wild salmon, mackerel, tuna, sardines and anchovies should fill your plate. As well as other valuable omega 3 sources derived from oil bearing nuts and seeds, such as walnuts, flaxseed and flax oil.

6 The brain requires more omega-3 fatty acids than any other system in the body. By eating salmon you can get sufficient quantities of EPA and DHA in the diet, the membranes of the brain perform at their peak level, which is essential for regulating mood, emotions, and staving off depression. In the absence of EPA and DHA the brain will choose an alternate source of lipids such as an omega 6 or monounsaturated fat which has very different properties from omega-3s and could therefore negatively affect your mental health. To build a healthy brain, eat Salmon!

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Oregon Seafood in Hillsboro

1 Catching Dungeness on the Oregon Coast is a year-round sport in the estuaries, coastal rivers and tidal bays. In the ocean, crab season is closed from August 15th through November 30th. The best weather to go in is mild to sunny weather. Sustained rains bring fresh water. They are salt-water creatures and heavy rains force them out to sea because of the sudden lack of salt water.

2 To stay on the right side of the law, you need to get yourself a license if you are fourteen and over. The licenses are not that expensive you can call the local chamber of commerce for prices, and they’re available for three day or for a whole year. This is for both in state and out of state residents, alike.

3 Legally, you can only keep the males. The females must be let go. You can determine a male from a female by checking their underside. Males have thin tail-like piece while the females have a round, wide piece. It’s pretty easy to tell them apart once you see them both. The measurement of the crab will also determine a keeper. As long as the male crab measures five and three forth inches across the back of the shell, not including the points, consider him dinner!

4 And now the adventure begins! Crabs are usually caught by using crab rings or crab pots. You can have up to three of these devices per person. Lower the baited ‘use chicken, fish, turkey, etc.’ Put your rings or pots into the water, wait about 5 to 7 minutes, pull them up and see what you have. If you come up empty handed, move them to a different spot and try again. The ideal spots are ones with very little current. You can leave the crab pots in the water for a bit longer than the rings. The local bait shops in town will be able to hook you up with the gear you need. Once caught, they need to be cooked as soon as possible, preferably within the hour. The catch limit is 12 per day.

5 Once you taste a juicy, Dungeness crab, you will think you have died and went to heaven! They are a unique treat full of flavor and zest with a hint of Oregon Saltwater flavor. Oregon Seafood keeps Live Dungeness Crab in their live saltwater sea tanks. The kids just love to come in and see the Dungeness Crab and Maine Lobsters that swim around in the saltwater tanks.

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Oregon Seafood Hillsboro Oregon

One Way to Clean Crab

1 In most cases, the king crab you purchase has already been cooked by your processor. The majority of the Alaska crab is cooked and blast frozen to secure its prized taste. Preparing king crab is usually just a matter of using your preferred reheating methods.

2 If buying frozen crab legs, thawing them is the first thing you need to do. We recommend thawing king crab overnight in your refrigerator. If you’re in a big hurry, king crab can be thawed under cold running water to speed this up. Try bending the crab legs at their joints or slightly squeezing the middle of the merus section to make sure the king crab legs have thawed.

3 As you might have guessed, there are a variety of ways to reheat king crab. Steaming, boiling and baking are among the most common. With these methods, king crab only takes only 4 to 8 minutes to reheat. Keep in mind that unless you have purchased a live king crab, the crab legs in front of you have already been cooked. Be careful not to overcook your king crab as it will reduce the prized texture and taste.

4 There are scores of recipes to use king crab in. From soups to main entrees to salads. All of these are very delicious and satisfying.

To Serve The King Crab Legs

5 King crab can be served in a variety of ways. Most commonly it is served accompanied by a dish of hot melted butter to dip the succulent crab meat into. This simple preparation will impress anyone you’re serving king crab to. Sometimes it’s good to add just a pinch of garlic to your melted butter. I’ve also heard that a couple of drops of Tabasco in the butter can be very complimentary to the rich taste of king crab.

6 King crab meat is usually served within its own natural shell. People have used nut crackers, knives, and even hammers to break the shell and grasp the rewards within. I have found that using a fork can work quite well. By inserting one fork tine into the end of the crab leg, then working the fork up the length of the shell, you can open the leg and extract the succulent meat within. We also sell handy little crab shelling tools.

7 Having your king crab legs split before serving them is another great way to serve king crab. This allows for very easy access to the crab meat yet takes away from work of having to shuck them yourself. Finding split king crab can be hard though. You may want to look for a local seafood retailer that can split the crab for you.

8 And so you’re off…to find some excellent king crab, prepare with care, and serve up a meal fit for a king. The aroma of hot crab and butter rise from the table, everybody’s eyes get big, and you all dig in. With sticky fingers, broken crab shells, piles of napkins, and a variety of utensils piling up around your plate, time passes by without notice. Rarely have you been so satisfied. And without a doubt, you will find yourself lounging on the couch or in a big easy chair after wards relishing the contentment of such a great meal.

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Seafood at Oregon Seafood in Hillsboro Oregon

1 Grilling fish does not have to be intimidating if you master two basic skills. Preventing the fish from sticking and knowing when it is cooked through.

2 Follow these easy techniques compliments of chefs from Regal Springs Tilapia to make your grilled fish perfect each time. And keep reading for a delectable recipe for Grilled Tilapia with Fresh Tomato Relish!

3 FISH GRILLING TIPS

4 The Right Cut - Select the thickest cut you can to avoid breakage when you turn the fish. If one part of the fish is much thicker than the other then consider cutting uneven filets into two to avoid drying out the thinner portion. Cook the thicker half first and when it is halfway cooked, then put the thinner half on.

5 Prevent Sticking: Achieving a non-stick cooking surface is critical and is a two-part process: First oil the grill, and then oil the fish.

6 Oil before you light the grill. Spray a light coat of non stick cooking spray on the grate or wipe a light coat of vegetable or olive oil directly on the grate with a paper towel. Never spray non stick spray on a grate if the fire is lit.

7 Oil after the grill is lit. This technique is preferred over oiling the grill before it is lit since heating and then oiling is key to getting those spiffy grill marks seared into the fish. Start with a very hot grill. Brush briskly with a wire brush. Oil the grate by tightly folding a paper towel and dipping it in vegetable oil. Protect your hands from the heat by using tongs to grip the oiled paper towel as you rub it across the grate.

8 Oil the fish, too: Lightly brush both sides of the fish with olive, vegetable or sesame oil. Take caution to not over-oil, though, which leads to flare-ups and sooty residue.

9 It’s All In The Presentation: For professional-grade crosshatches, turn the fish a quarter turn after 2 minutes on the grill.

10 Prevent Breakage. Don’t flip the fish repeatedly and do use a wide headed spatula. You can tell when filets are ready to flip when edges are flaky and opaque.

11 Check for Doneness: The meat is done when the meat is opaque all the way through and the juices run clear. If any part of the meat is still glossy and partially translucent, it’s not done. Remember, too, that fish continues to cook a little after it’s removed from the grill.

12 THE GRILLED TILAPIA WITH TOMATO BASIL RELISH

13 Ingredients: 4 (6 oz.) Regal Springs tilapia filets 3 medium red onions 4 cups cherry tomatoes 2 lemons 2 cups of fresh basil 1 cup of pine nuts 1/3 cup extra virgin olive oil 4 tbsp. sweet balsamic vinegar Salt and pepper

14 Directions. Preheat grill to medium high heat. Prepare the tomato relish by slicing tomatoes in half. Wash and pat dry the basil leaves and slice into 1 inch thin strips removing tough center vein. Toss the tomatoes, 3 tbsp. of the olive oil and basil. Add salt and pepper to taste. Toss again and set aside.

15 Toast the pine nuts by placing in a frying pan over medium high heat and tossing until golden brown this happens quickly so tend to them carefully. When toasted set aside to cool. Prepare the onions for grilling by slicing into 1 inch slices and brushing each side with olive oil salt and pepper. Prepare the tilapia in the same way with the addition of a squeeze of lemon juice.

16 Place onions on the grill first and cook the slices until golden charred and soft (depending on the heat of the grill, about 8 minutes). Turn carefully so onion does not fall apart. (Onions can be cooked in tin foil as well).Wrap tilapia filets in tin foil and seal tightly. Place on hot grill and cook 3-4 minutes each side until tender.

17 Arrange the grilled onions and tilapia filets on a platter–tilapia in the center and grilled onions around the edge of the platter. Pour the tomato relish over the fish. Squeeze fresh lemon and balsamic vinegar over the entire mixture and top with toasted pine nuts. Sprinkle with salt and pepper and serve.

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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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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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Shucking Oysters

1-South Puget Sound, with its gentle beaches, is ready-made for oyster farming. North Puget Sound is not. The island coves to the north are deep and rocky, so it’s no surprise that most of Washington’s suspended-culture operations are concentrated in this area. With fewer land influences, the oysters from North Puget Sound tend to be brinier than those of the South Sound and lighter flavored—more cucumber than smoke.

2-Penn Cove Selects have something of a stranglehold on the Most Beautiful Oyster competition. Three times in the past several years they have won first prize. The 2006 competition was such a slam-dunk that it was almost embarrassing for the other oysters companies. One plump Penn Cove Select sat there in its perfect filigreed shell simply vibrating with class and vitality. It mopped the stage with the other fourteen entrants and received a perfect score from many judges. Beach cultured in Samish Bay, then hung in the deep waters of Whidbey Island’s Penn Cove to purge, Penn Cove Selects are one of the quintessential Northwest oysters, eternally popular. They always have a nice size, four inches or so, gray green shells, and the crunchy freshness of a salted cucumber.

3-The nonprofit Community Oyster Farm has been raising oysters in Drayton Harbor, a horseshoe of tide flats straddling the Washington/British Columbia border, since 2001. The goal is to improve water quality in the harbor, using proceeds from the oyster farm to fund the programs. It’s a perfect symbiosis, and it doesn’t hurt that the oysters are plump, sweet, and savory.

4-A Pacific-Oyster grown in the immaculate waters of Orcas Island between Washington & British Columbia. Out there, they’re practically immune to the vibrio and red tide attacks that affect mainland Washington oysters. Grown in bags on long lines, Judd Coves have pretty shells with purple and green swirls, and creamy white flesh contrasting with a precise black mantle. They are very mild and vegetal in flavor, only slightly salty, and easy to eat.

5-Nake Roy’s Beach, A terrific oyster fruity and rich, with a nose that mixes rhubarb, spinach, and river humus. The shell has a deep, pearly interior and frills so extreme you wonder how the thing closes. The resemblance to a Penn Cove Select is strong, and since both oysters come from Samish Bay, it’s tempting to believe that something about Samish Bay’s sandy shores and windward orientation produces oysters with amazing, wavy shells.

6-But forget the oyster; what about Naked Roy? He was a crazy character known for staking out particular setions of sand on Samish Bay and working of his full body tan. He has been immortalized in the unofficial name of the beach and now the oyster. Live long and healthy – Oregon Seafood

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Pacific Ocean Seafood Video

1-King crab being the king of all crabs is probably the most sought after crab known to man. Due to this, prices have gone up thus making these creatures more of a delicacy than a traditional meal. For this reason they demand respect when cooking and so should be done with care, pride and patience.

2-For this reason some research is necessary for cooking King Crab due to the fact it is so big, any person should make the best out each individual crab by using all the meat as well as the shells and leftovers for a soup stock production or a bisque.

3-The King Crab did not only get its reputation for its size but also due to having its very own unique texture and taste in comparison to all the other crabs available on the market. This crab can be prepared, presented and eaten in several different ways and be great as a main, or a starter which will satisfy any appreciating stomach.

4-The most popular way of cooking the King Crab is by boiling, broiling as well as grilling and luckily enough, is very tasty when either hot or chilled. Traditionally, like most other crabs they are served with melted butter or a squeeze of fresh lemon juice, which is recommended for first time eaters. This recommendation is simply to taste the original and natural flavors of the crab before trying other experimentations. When you reach this level, there are several ways to Spice up your king crab dishes but you have to be careful not to ruin the recipe as after all, the king crab is a delicacy.

5-A simple but delicious recipe is the well known Alaska King Crab Royale. This simply consists of 2.5 to 3 inched chopped sections of crab legs which are brushed with a special sauce. This sauce consists of the usual butter, lemon juice, tarragon, parsley and a splash of Tabasco sauce and finally some very finely chopped and diced red onion. The most popular ways of cooking this recipe is again the traditional broiling method whilst reoccurring brushes with the sauce are carried out. Alternatively you can complete this method using a barbeque for grilling it but simultaneously giving it that smoky flavor.

6-Another recipe for the King Crab, which is very similar, but at the same time very different is the famous Nuevo Latino style recipe which consists of grilling the crab meat in a lime butter sauce. Together with this butter you mix in chili oil and maybe even some chili flakes, cayenne pepper amount depending on how hot you like your food and another half a lime juice. Brush the crab occasionally using this method until cooked through. Serve this with avocado salad which works well with all crab and maybe a little cocktail or fruit juice, depending on what you like.

7-Though King Crab is generally thought of as a rich decadent food, it’s actually low in calories and fat. One 3.5 ounce serving of king crab provides 96 calories, 19 grams of protein, 2 grams of fat, 1064 milligrams of sodium and 53 milligrams of cholesterol. Not bad at all.

8-Live Long and Healthy – Oregon Seafood a provider of Fresh Seafood Live Crab and Lobster, with a store in Hillsboro Oregon and a Online store for the world of Seafood lovers. Well knonw locally as great Seafood Suppliers Oregon Seafood's Website allows provisions of unique product for Seafood Fans all over the world.

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