This post originally appeared on Amazon’s Al Dente blog on August 18, 2011. Dungeness Crab season is in full swing out here in the Puget Sound so I decided to pull this post from my archives and bring it back to life here on my new website. The links to the interactive WDFW quiz and the informative PDF brochure continue to work, so check them out.
Here in Washington State, the Dungeness crabbing season is in full swing!
If you live in the Puget Sound region and want to try your hand at crabbing for Dungeness, then be sure to test the waters by taking this fun little quiz right at your desk at home. I discovered this interactive quiz this morning while doing some research on the Washington Department of Fish and Wildlife. I was poking around the crab section, which is quite comprehensive. I easily found information on licensing, harvesting, identification, and preparation. The quiz is fun because it asks basic questions and if you don’t get the answer correct, you are encouraged to review the material! (Aha! We’ve already gone back to school, haven’t we?)
The website also features a video and a useful informative downloadable PDF brochure. If you do go crabbing and manage to haul some home, be sure to have some crabby tools such as these on deck and at the ready!
My husband and sons love to fish in the Puget Sound throughout the summer. As a result, we enjoy locally caught salmon-King, Coho, and Pink-year round.
We freeze lots of it using our Food Saver but we also cart quite a bit of it to Jensen’s Old-Fashioned Smokehouse here in Seattle where it is cold and hot smoked, vacuum packed and flash frozen to our specifications. We have a fair amount of that smoked salmon in the freezer, and I’ve decided it’s time to start cranking through it. Afterall, summer IS just around the corner!
Just before New Year’s Day, I decided to redesign my favorite smoked salmon recipe, one that I clipped from a magazine years ago. Basically, that one is a traditional cream cheese based rendition. Over the years, I adapted the technique so I could make it in the food processor. I also tweaked the basic ingredients according to whim.
For 2014, I decided to do a complete overhaul by removing the cream cheese and replacing it with Fage Nonfat Greek yogurt. After numerous attempts and adjustments, I’ve finally landed on a slimmer smoked salmon dip that can be made quickly and easily in the food processor and weighs in with a minimum of belly busting fat. For my Slimmer Smoked Salmon Dip, I also added red onion, fresh dill, and capers…most of the basic components found in myBristol Bay Sockeye Platter recipe.
The recipe was “family tested,” which means it was served in the midst of kitchen chaos with spouse and kids at hand. Everyone gave it their seal of approval and said it was better than the original. Reviews included commentary on the freshness, the lightness, the flavor factor and the ease of use. It was served on crackers, dolloped onto sliced fresh tomatoes, and swiped into celery sticks. It could easily just be served with crudité or used with whole grain bread and lettuce to make a quick healthy sandwich rich in Omega Three fatty acids.
It’s worth noting that when I entered my new recipe into the Weight Watchers recipe tracker online, it revealed that a 1/4 cup serving totaled only 1 point in their Points Tracker. So, indeed, it’s a lighter leaner version.
Put onion, capers, and dill in a food processor fitted with steel blade. Pulse 10 times to chop and combine. Crumble salmon and add to food processor. Add yogurt, lemon juice, and horseradish. Process for 30 seconds, scraping down bowl if necessary to combine.
So, what’s your opinion on frozen seafood? Do you think it is inferior to the fresh seafood that you can purchase from the fish counter? Have you perused the freezer case in the seafood department lately? Do you regularly stock frozen salmon, cod, or other fish for quick weeknight dinners at your house?
Admittedly, I am quite picky about my seafood, but over the years I have learned that seafood in the freezer is an amazing asset! To be quite frank, keeping seafood in the freezer saves me time, money and the hassle of heading to the grocery store at the dreaded five o’clock hour.
In my household, we regularly keep wild salmon fillets as well as cold and hot smoked salmon in the deep freeze. I often just head to the freezer and pull out a few fillets for dinner. It works for me and it leaves me free to do other things. When defrosted, my previously frozen seafood often looks far better than the seafood kicking around the seafood case.
Even though I have salmon in the freezer, I decided to buy a whole sockeye fillet at QFC last night. I’ve been eyeballing these fillets for some time now, so I thought it would be a good idea to do a little consumer research myself. The wild Alaskan sockeye was from Peter Pan Seafoods and was caught in the FAO area 67, which is Bristol Bay. The sale price was $8.99 per pound and the fillet that I chose set me back about $12, which is a good deal.
Having toured many of the processing facilities in Bristol Bay, Alaska, I know that many of the sockeye fillets are promptly processed and frozen right after harvest. I know this, because I sported hair nets and stood there watching those freshly caught wild salmon race along the slime lines towards the freezer! This rapid processing, of course, protects many of the inherent characteristics of the salmon and brings a very hiqh-quality product to the market. The processors up in Bristol Bay work quickly because the wild salmon arrive in force over the course of about six weeks.
Last night, I decided to simply let my sockeye fillet defrost slowly in the fridge. Today, I have to figure out what to do with it. Weighing in at less than two pounds, there really isn’t an excess of salmon for my family of five. I’m just perplexed on what to do with this amazingly bright red wild salmon. Grill it whole? Cut into chunks and pan sear? Cure it into an affordable yet luxurious gravlax for a weekend dinner party ?
So, do you buy the frozen seafood found at your local markets? If so, what do you choose and how do you use it? I have more to say about frozen seafood and will report back on my sockeye fillet, so stay tuned, folks!
Originally published on Amazon’s Al Dente blog on May 02, 2012