Salmon

Wild versus Farm Raised Salmon?

  Buy Wild Pacific Salmon

Recipes:

• with Fresh Frozen Salmon
  • Pan-Seared Salmon served with Wasabi Mashed Potatoes
  • Cold Thai Salmon
  • Potato Cakes with Smoked Salmon
  • Salmon in Herb Butter
  • Seafood Tacos
  • Salmon, Snow Peas and Carrots
  • Sockeye Marinade, a favorite of Vital Choice
  • Salmon Recipes on FoodTv
  • Salmon Recipes on Epicurious
  • Romania Givetch with Green Cabbage, The Green Guide
  • Pan-Seared Salmon with Baby Artichoke and Fava Bean Nage
  • Salmon Cakes
  • Salmon in Flaky Dough
  • Pizza with Smoked Salmon and Caviar
  • Salmon Fillets with Sautéed Lemons and Onions on Farfalle
  • Salmon Sandwich
  • Roasted Salmon with Lentils and Lemon-Cilantro Dressing
  • Herb Crusted Salmon with an Asparagus Beurre Blanc
  • Parmesan Crusted Salmon
  • Pepper Crusted Maple Glazed Salmon
  • Grilled Salmon Salad, Honey Mustard Glazed Salmon w/Sweet & Sour Relish - see middle of article
  • Cold Poached Salmon w/Creamy Dill and Fig Sauce
• with Canned Salmon
  • Smoked Salmon Pate (with canned and smoked salmon)
  • Confetti Salmon Salad
• with Smoked Salmon
  • Smoked Salmon Pate (with canned and smoked salmon)
  • mix with cream cheese, a little hot sauce, pepper and salt, little lemon juice for a cream cheese spread or appetizer
  • Smoked Salmon Spread
  • add to salad in chunks
  • break off in chunks and mix into an omelet or frittata
  • Smoked Salmon and Chives Sandwiches
  • Smoked Salmon, Sugar Snap Peas & Pasta
  • Eggs and Smoked Salmon Cucumber Sandwiches
  • Elegant Smoked Salmon Stuffed New Potatoes, Steven Petusevky

BRUNCH or a LIGHT DINNER:

• Easy High Calcium Salmon Soufflé (with canned salmon!)

Cooking Salmon tips

Halibut Recipes

Farmed salmon have more antibiotics administered by weight than any other form of livestock.  Wild Alaskan salmon grow free of antibiotics, pesticides, synthetic coloring agents, growth hormones and GMOs.

Alaskan Sockeye Salmon: After hatching in their natal rivers, sockeye swim upstream to remote, pristine fresh water lakes where they feed and grow for 1-3 years before migrating out to the Bering Sea. During this latter stage of their lives they feed primarily on phytoplankton and krill brimming with antioxidants and omega-3 nutrients that give the sockeye its dramatic red flesh.

For these reasons the EPA, FDA, the Alaska Division of Public Health and other organizations have found Alaskan salmon to be among the purest of seafood options, even recommending them to pregnant and nursing woman as a safe fatty fish source of vitally important nutrients.

Harvesting Vital Choice Salmon

What is different about Vital Choice wild salmon?

Vital Choice management has over 50 years experience in the Alaska fishing industry. During this time we have developed many close relationships with harvesters and processors. As a result, we are highly qualified to navigate through a lot of marginal product and select the very best for you. In short, we know when, where and how to obtain the very best of the catch and are committed to providing it for you. Only premium quality sustainably harvested wild salmon get the Vital Choice label and we guarantee every product we sell.

How are your salmon harvested?

Vital Choice salmon are harvested in a variety of ways, including by hook and line ("troller"), gill net and purse seine. In all cases our salmon spend their lives as nature intended and are only caught under strict fisheries management guidelines as they approach the end of their natural life cycle. Pacific salmon are typically caught as they migrate back from the ocean toward their freshwater spawning grounds. Those that do escape to spawn will die shortly thereafter.

The manner in which harvested fish die depends upon the gear used to harvest them. A troller will typically stun and bleed the fish immediately after removing it from the water. Gill net and purse seine caught fish will succumb quickly from lack of oxygen after leaving the water. As Dr. Tina Wellman wrote in a recent article for Total Health Magazine, "If ever there was a humane way of harvesting animal protein for human consumption it would be Alaska's commercial salmon fisheries..."

Where do Vital Choice salmon come from?

Vital Choice sources salmon from a variety of areas in Alaska and British Columbia. Our priorities are to purchase the best quality sustainably harvested fish we can find, regardless of specific region. For this reason we are not beholding to any particular supplier, but rather to those that do the very best job acquiring and processing high quality fish.

In 2002 Vital Choice purchased fish harvested by such diverse groups as the Coastal Villages Alliance in Quinhagak, Alaska, The Chignik Fishermen's Co-op from Chignik Lagoon, Alaska, and Seafood Producer's Co-op representing Southeastern, Alaska fishers. Our ultimate goal is to create win-win partnerships with our customers and suppliers. We want to provide our customers with the best salmon and halibut in the world, and our fishers and suppliers with stable markets and a fair wage for the labor of producing them.

Does eating wild salmon hurt the environment?

The short answer is no. According to The Audubon Seafood Wallet Card, “not all seafoods are created equal: some carry less environmental impact than others because of differences in their abundance, how they’re caught, and how well fishing is managed. The key is to know which species are in good shape and which are not.” This innovative reference card ranks fisheries by several criteria, one of which is minimized “by-catch.” Wild Alaska Salmon tops the list of 29 seafoods, while farmed salmon ranks near the bottom. At Vital Choice Seafood, we only carry sustainably harvested salmon.

Alaskan Salmon

What is the difference between Alaskan and Canadian salmon?

The Canadian sockeye salmon we offer is virtually identical to the Alaskan. They are essentially the same fish harvested by Alaskan and Canadian fisherman as they pass through their respective waters; Southeastern Alaska and Northwestern Canada share a common border. Some of the very best sockeye are actually destined for two large Canadian rivers just south of this border. (This is "insider knowledge" known to few outside the fishing industry--and Vital Choice customers!) These rivers--the Skeena and Nass--are carefully managed and presently undergoing the MSC certification process (www.msc.org).

Our objective is to provide our customers with the earth's purest all natural, sustainably harvested seafood. Both the Canadian and Alaskan sockeye we presently offer qualifies on all counts.

Is your Canadian salmon farmed?

Absolutely not. Vital Choice sells only 100% wild pacific salmon harvested from carefully managed, sustainable fisheries.

How are Alaskan salmon harvested?

Salmon are harvested by nets (purse seine and gillnet) and by trolling--hook and line.

How are the Alaskan salmon fisheries managed?

The fisheries are managed by the Alaska Department of Fish and Game (ADFG). The Alaska state constitution requires that the salmon habitat is conserved and protected. Today, this constitutional requirement as well as effective management has brought the salmon fishery to health. In 1959, statewide salmon harvests were about 25 million salmon a year. In 1999 (forty years later) Alaska's commercial salmon catch was 214 million fish, the second largest in the state's history. The legislation includes establishing open and closed seasons; setting quotas, bag limits, harvest limits, sex and size limitations, establishing the methods and means employed in the pursuit, capture and transport of fish, watershed and habitat improvement, management, conservation, protection, use, disposal, propagation and stocking of fish, regulating commercial, sport, guided sport, subsistence, and personal use fishing as needed for the conservation, development and utilization of fisheries.

(Adopted from the Marine Stewardship Council website at www.msc.org)

Product Safety

Is your fish sushi safe?

Our flash frozen salmon has been deep chilled to at least -10 F. During shipping it will spend two days with dry ice, which ranges between -78 and -109 degrees F. These extremely cold temperatures are sufficient to insure that our salmon meets commonly accepted safety guidelines for rendering raw fish "sushi-safe." An excellent comprehensive article about sushi can be found by clicking here.

I've heard that contaminants concentrate in the gray fatty layer beneath the skin; How many of the nutrients am I losing by avoiding this part?

While it's true that contaminants ingested by fish tend to concentrate in this fatty layer, Alaskan salmon consistently test free of hazardous levels of mercury and PCBs. Knowledgeable health experts agree that the benefits of consuming wild salmon greatly exceed any associated health risks.

What are the nutritional benefits of salmon?

An excellent source of protein, Alaska canned salmon is high in omega-3 fatty acids. It contains all the essential amino acids, as well as B-complex vitamins like niacin and riboflavin. According to the Alaska Seafood Marketing Institute, “Alaska canned salmon is rich in selenium, vitamin E, zinc and low-fat protein, all noted for strengthening immune systems.” They also note “the delicate, edible bones present in Alaska canned salmon are good to eat and high in bone-building vitamin D, calcium, magnesium and phosphorus.” For more information, visit www.alaskaseafood.org

Is salmon low in fat or low in calories?

According to the Alaska Seafood Marketing Institute, a 3.5 oz. serving size of Alaska canned salmon contains 137-142 calories. Calories from fat: 54-60, which represents about 10% of the recommended daily allowance (RDA). Total fat: 6-7 grams, saturated fat: 1.5-1.9 grams. For more information, visit www.alaskaseafood.org 

Are chemicals added to your salmon?

Vital Choice salmon contains NO added chemicals, including those that may be administered prior to harvest. No artificial coloring. No Preservatives. No pesticides. No growth hormones. No antibiotics. No GMOs.
 

Cooking Salmon

Why is my salmon dry and tough?

Sockeye salmon is the leanest of all wild salmon species and will dry out if over cooked. An olive oil based marinade, coupled with a shorter cooking time almost always result in a delicious moist fillet. Many people are accustomed to cooking farmed salmon, which is far fattier than wild salmon and thus more tolerant of over cooking. This is one reason farmed salmon is so beloved by restaurants.

How do I know when my salmon is done?

"Done" is a matter of personal preference. Some prefer their salmon slightly under cooked, while others like it well done. It is completely cooked when the meat is opaque (solid pink) through the center. Because cooking times vary considerably by method, it is wise to use care the first time you prepare your salmon to be sure you don't overcook it, which may make it dry and tough. Sockeye salmon is a very lean fish and subject to drying out if cooked too long. The rule we use is, "if you think it's almost done, it's done."

For those who prefer their salmon rare or uncooked, Vital Choice salmon has been frozen to a very cold temperature, which is the accepted manner of insuring that fish is "sushi safe."

Can I cook my salmon in the microwave?

The microwave is a quick and easy way to prepare salmon. Try sprinkling a little lemon-pepper seasoning over a (thawed) 6 oz portion and then cooking on the low power or defrost setting for around 9 minutes. You may be surprised at how good it is! (Note: Because microwaves ovens vary, monitor the fish closely the first time you try this method to insure optimum cooking time.)

Is your fish safe for sushi?

Our flash frozen seafood has been deep chilled to at least -10 F. During shipping it will spend two days with dry ice, which
ranges between -78 and -109 degrees F. These extremely cold temperatures are sufficient to insure that our salmon meets commonly accepted safety guidelines for rendering raw fish "sushi-safe." (FYI, VitalChoice.com is also known as www.sushisafe.com)
 

What's the easiest way to cook salmon?

The wonderful thing about salmon is the ease with which it can be prepared. When you have good quality fish you don't need a lot of fancy sauces and marinades to make up for marginal taste. Here are some very simple cooking ideas:

Into a bowl pour a small amount of olive oil (the amount depends upon number of portions--basically enough to coat what you're preparing). Add some lemon pepper seasoning, garlic, dill, fennel or whatever other spices you like. Add a dash of soy sauce and a pinch of brown sugar or a few drops of maple syrup. All ingredients beyond the olive oil are optional. It will prevent sticking and help lock in moistness, which is especially important with sockeye salmon.

Mix ingredients and brush over the pieces of fish. You can then bake, grill, fry, microwave or 'George Foreman' them--whatever you consider the easiest--and they're all pretty easy. When you think about it, it's not all that different than cooking a steak!

The most important thing is to not over cook your fish. The small portions will cook quickly. Sockeye is a relatively lean fish and (like any meat) will become dry and tough if over-cooked. Pay close attention the first time you try a particular heating method and note the time and temperature it takes to get it "just right." Once you figure this out, cooking your fish will be a breeze.

Beginning with the simplest method, here are some cooking suggestions:

Fast & easy: Brush thawed portions with olive oil, sprinkle with lemon-pepper, place in microwave on low power or "defrost" setting for 8 minutes (ovens vary so you may need to adjust the time one way or the other. More than a couple pieces will take longer--adjust as necessary) Remove and serve.

Next simplest: Same prep but place in pan with a small amount of olive oil over med high heat for 3-4 minutes and cover. Turn, cover and cook 2-3 more minutes or until done.

Next: Same prep, place under broiler for 4-5 minutes. Turn if desired (may be unnecessary) Cook until done.

Next: Same prep, place on barbecue grill, cover, check after 4-5 minutes, watch closely, remove and serve (This is many people's favorite. Be sure everyone is ready to eat when you begin cooking the fish as it cooks quickly and is always best served straight from the grill.)

Cooking salmon couldn't be much easier. Once you get the heating method and cooking times down you may want to branch out and experiment with other seasonings--or not. It's hard to beat lemon-pepper to start. Just make sure to look for some without MSG. Go to our Recipe page for more great cooking ideas.

 

Flash Freezing

What is flash freezing?

Flash-freezing is an accelerated process in which fish are frozen immediately after they’re harvested. It uses ultra-low temperatures to freeze fish solid in a matter of seconds. In fact, flash-freezing allows fish to be caught, processed, and frozen solid in a matter of hours, not days. By minimizing the timeframe between harvest and production, flash-freezing “captures” the salmon at its peak of perfection. At Vital Choice, we hold our flash-frozen fish at a constant -10° F, and then pack it in dry ice before shipping.

Why is flash freezing better?

Flash-freezing maintains the “look and feel” of salmon, without the use of artificial preservatives. It also helps fish resist freezer burn, for a much longer shelf life. Flash-freezing locks in the nutrition, texture, and flavor that you would expect from premium wild salmon. In addition, the individual vacuum-packed portions are very convenient. The benefits of flash-freezing might best be summed up by the following observation: “a fresh-caught fish is like a melting ice cube, its quality can not be improved, only maintained.”

Does freezing alter the flavor or texture of the fish?

Properly frozen and stored salmon will be virtually indistinguishable from fresh salmon to all but the most distinguishing palates. It is a common myth that fish quality suffers more than other meats when frozen. This is because the fats in poorly packaged fish may oxidize and become rancid. In addition, "self-defrosting" freezers common today are notoriously bad storage environments for fish. They remain frost-free by going through a regular thawing cycle that can wreak havoc on the fish or other food stored within--ever notice how ice cubes stored in a self-defrosting freezer tend to evaporate and/or taste funny? The best place to store fish is a good quality chest or upright freezer capable of maintaining a stable sub-zero temperature.

Vital Choice fish is vacuum sealed in heavy plastic packaging and stored at a constant -10 degrees F. or colder. Our numerous Testimonials should reassure you that our previously frozen salmon will be every bit as flavorful as fish that were just-caught!

Frozen Fish

How long will frozen fish keep?

This will vary by freezer. We hold our flash-frozen fish at a constant -10° F, which is substantially colder than most home freezers. In this optimum environment, properly packaged flash-frozen fish will keep for a year or more. If you have a good quality freezer that maintains a stable sub-zero temperature, your vaccum sealed fish will retain its quality for many months as well.

On the other hand, if your freezer is the "frost-free" type or the air tight seal of the package is lost, optimum storage time will be less. Frost-free freezers repeatedly cycle through thawing temperatures, which is hard on the stored contents and shortens optimum storage time. (This is also why they use more electricity than conventional freezers and ice cubes tend to melt in them.)

What is the best way to thaw frozen fish?

In its original packaging, thaw frozen fish under a stream of cold running water or in a basin of cold, clean water. The fish is properly thawed and ready to cook when it has just become pliable. Don’t worry if it still contains ice crystals or seems slightly frozen. You can also thaw frozen fish on the bottom shelf of your refrigerator, providing you check on its progress. Never thaw fish by setting it out at room temperature, by submerging it in hot water, or by defrosting it in a microwave oven.

My fish arrived partially thawed; can I refreeze it?

Although we ship our Wild Red fillets with dry ice, it is not uncommon for it to evaporate in transit. The key to the preservation of both the quality and nutritional value of the salmon is in the vacuum sealed pouch. This vacuum prevents the loss of nutrients and moisture from the salmon. In fact, provided that it is still cold to the touch, the salmon may be safely returned to a frozen state with no perceptible loss of quality.

Canned Salmon

How long will canned salmon keep?

Canned salmon is fully cooked and will keep for several years. In fact, some connoisseurs claim that, like wine, the flavor of canned salmon actually improves with age, even going so far as to cellar the best "vintages."

Once opened, partial tins may be kept in the refrigerator for a day or two, similar to canned tuna. Much longer and the fats will begin to oxidize and become rancid.

How long has the canned salmon been in the can?

The canned salmon sold by Vital Choice is harvested in July and August of each year. Chances are good that the fish you receive will have been packed during the previous harvest season. Occasionally a small amount of product may carry over from a prior year, but we try hard to avoid this. In comparison, canned salmon from a grocery store might be two or more years old.

How much of the omega-3s are lost when draining the brine?

According to omega-3 expert Dr. Artemis Simopoulos, approximately 2/3 of the omega-3s in salmon reside in the gray fatty tissue lying just beneath the skin, some of which becomes the brine during the canning and cooking process. About 1/3 are present in the salmon tissue. While some omega-3s will be lost by draining the brine and removing any remaining fat, a significant amount remains: the USDA Nutrient Data Base lists the following omega-3 contents for a 3.5 oz portion of drained canned sockeye salmon:

EPA .493 g
DPA .08 g
DHA .664 g
Total 1.24 g

To put this in context, the recommended daily consumption level of omega-3s in Europe and Canada (our own FDA hasn't announced one yet) is 1 gram, which you would easily get in one of our small cans of Wild Red. The larger 7.5 oz can would contain approximately twice that, or about 2.5 grams--again, this is drained.

These numbers are averages and probably conservative with respect to Vital Choice red salmon, which is a superior grade. This is evident by the high oil content visible when you open the can, which you are not as likely to find in commonly available brands. If you consume the entire contents of the can, you can be sure you're getting all the healthy omega-3s that went into it!

Are water or oil added to the canned salmon?

Neither water nor oil are added to Vital Choice canned salmon. Only 100% wild Pacific sockeye (red) salmon goes into the can, along with a pinch of salt before it is sealed and cooked. The liquids present in the can are natural juices that come from the healthy fats present in the fish when it is cooked. Approximately 2/3 of the fish's omega-3s are found in the gray fatty tissue and the brine that comes from it. Even so, in canned sockeye salmon, the remaining 1/3 will amount to about 1.25 g per 3.5 ozs. This exceeds both the Canadian and European RDA for omega-3s. (In the US the FDA has yet to issue an RDA for these important nutrients.)

Should I separate the bones and skin from my canned salmon?

The short answer is no. Canned salmon is fully cooked, so the brine, skin, and soft tiny bones are all completely edible. This greatly enhances the flavor and the nutritional value of the fish. While skinless-boneless red salmon is available in limited quantities, it is more costly and contains fewer long-chain omega-3 fatty acids. In fact, when boneless red salmon products were first marketed, canned salmon connoisseurs in Japan demanded that the separated bones be canned for purchase. True story!

Do you have skinless-boneless canned salmon?

We're happy to report that, yes, Vital Choice is now one of the few salmon purveyors in the US to offer skinless-boneless canned sockeye. We are excited about this special custom pack containing pure, incredibly rich red salmon from the beautiful and remote Nass and Skeena Rivers of British Columbia. You'll have a hard time finding a comparable product anywhere else! You can locate it by going to our Shop Online/Canned Salmon page.
 

Should I cook canned salmon or is it ready to eat?

Canned salmon is fully cooked and ready to eat. There is no need to drain off the brine or separate the bones, as they contain healthy antioxidants and omega-3s.

Why does my canned salmon taste salty?

We try hard to select the very best canned fish, but occasionally, in spite of our best efforts, a can or two slips by that is not up to our high standards. When this happens we are eager to resolve the matter to your satisfaction. If you should desire a refund or wish to have your product replaced, don't hesitate to contact our customer service desk at 800 608-4825.

A few words about salt: Processors will typically add a fixed amount of salt to the can when processing. Most do this without regard for the inherent salt content of the fish, which can vary. Consequently, some canned fish may end up being saltier than others, even though the same amount of salt was added.

After it is caught, a salmon's internal salt content can rise when it is submerged in chilled seawater during transport to the cannery. This is especially likely to happen when the tender vessel operator adds extra salt to his chilled seawater tanks in order to superchill the water. The additional salt will enable him to maintain his water below 32 degrees without freezing up the refrigeration system. While his intent is to keep his fish good and cold, if the fish are left in the briny water too long they will begin to absorb the salt.

Vital Choice seeks to source our canned salmon from suppliers who test the inherent salt content of their salmon before processing them, and then adjusts the amount added to the can accordingly. This has improved sodium level consistency, however with wild fish it is unlikely that it will ever be possible to completely eliminate variation.

For our customers on sodium-restricted diets we are pleased to be one of the only sources of "no salt added" canned sockeye salmon.

Smoked Salmon

How long will smoked salmon keep?

Frozen smoked salmon and frozen Lox may be kept in a home freezer for several weeks. However, once thawed, smoked salmon and Nova Lox should spend no more than one or two days in the refrigerator.

How does the smoking process work?

Salmon fillets are treated with dry salt or brine before the actual smoking process begins. During this initial curing stage, excess moisture is drawn out of the fish and replaced with equal parts salt. After curing, the fish is rinsed, cooled, and allowed to form a protective pellicle. This glossy shell seals in the remaining moisture and attracts the smoky flavor once fillets reach the smoking chamber. Since temperature determines the ultimate texture and flavor of the fish, smoking chambers may either be hot or cold.

What is hot-smoked salmon?

Hot-smoked salmon is the variety most Americans know and love. Smoke chambers actually cook the salmon by gradually reaching temperatures of between 150° - 180° F. The resulting salmon is firm, flaky, and flavorful. Hot-smoked salmon is most often cut into cubes or flaked along natural contours. Moist, mouthwatering, and ready-to-eat, our hot-smoked salmon is also available with a delicious pepper & garlic seasoning.

What is cold-smoked salmon?

Cold-smoked salmon, or lox, is the variety most closely associated with Scandinavia and the Canadian Maritimes. The cold-smoking process features liquid-filled cooling tubes that remove excess heat from the smoke chamber. Temperatures range from 60° - 110° F, which is not hot enough to cook the fish. As a result, our lightly cured Nova Lox is very moist and tender--and thinly sliced for your more artistic presentations.

What ingredients are used in the smoking process?

The brine we use in the curing and smoking process contains only water, kosher salt and approximately .7% sugar. During the smoking process we use natural hardwoods, primarily alder. Our "Peppered" smoked sockeye salmon contains only organic kosher pepper. No nitrites or other preservatives are ever used in Vital Choice smoked salmon products.

Ingredients
2 lbs fresh fish fillet or 1 whole fish (Red Snapper or Salmon)
1 tsp paprika
1 Tbsp butter
1 medium green cabbage, cored, cut in quarters and shredded
1-1/2 Tbsp kosher salt
2 large carrots, peeled and sliced
3 stalks celery, sliced
2 medium onions, sliced
1/2 pound green beans, cut into 1-1/2 inch pieces
1 large green pepper, large dice
2 large tomatoes (soft and ripe), roughly chopped
1 cup green peas
5 cups water
3/4 cup canola oil
1/2 tsp black pepper
2 large russet potatoes, sliced 1/4 inch thick

Method
Rinse the fish, place on a platter and place pats of butter along the top, sprinkle with paprika and hold in the refrigerator.

In a roasting pan, mix cabbage with salt and let stand for ten minutes to release water. Add in the remaining vegetables (except potatoes) and the oil, water and pepper. Mix to coat all the vegetables with the oil and water.

Place in a 350 degree oven and cook for approximately 2-1/2 hours, mixing occasionally to keep the top from burning. Add the sliced potatoes, placing them against the sides of the pan, all around the perimeter. Cook for an additional half hour, mixing occasionally. While stirring the vegetables, try not to disturb the potatoes around the perimeter, they should be getting crispy touching the hot sides of the pan.

Finally, place the fish on top of vegetables, and cook for approximately 20 minutes, until the fish is cooked.