The Bounty of the Sea
Our oceans, lakes, and rivers are home to different kinds of fish, crustaceans, mollusks, and sea plants. Although not all of them can be eaten, the ones that we encounter today have different flavor profiles and textures that can be complimented to produce stunning dishes. These seafood recipes aim to highlight the best flavors our waters have to offer.
If you notice, I tend to use salmon a lot in these recipes. But it’s not just your average salmon though – it’s wild Alaskan or sockeye salmon. I hold this type of fish in high regard because it’s not raised in a fish farm where it’s susceptible to eat synthetic feed that is not tailor-made for its bodily system. More so, wild Alaskan salmon has less mercury content compared to other fish of the same size.
Wild Alaskan salmon is an excellent option to include to your healthy diet plan because it contains essential animal-based omega-3 fats, high-quality protein, and astaxanthin (which is responsible for the meat’s bright red color), plus other antioxidants. Farmed salmon tends to have more fat and is pale pink in color.
The ways you can prepare and cook your preferred seafood are like our planet’s oceans – vast and limitless. Whether you like your seafood steamed or fried, light and refreshing, or chock-full of flavor, look no further and give these seafood recipes a go. Who knows, one of these recipes might be your catch of the day.