A new way to eat seafood

(Family Features) Whether you’re celebrating a weekend meal with loved ones or just looking for a way to bring your family to the table at the same time, Seafood Night can make dinnertime a special treat . The next time you plan to put fish at the center of your menu, you may be reaping the benefits of aquaculture, also known as seafood farming.

Quickly becoming one of the main sources of seafood in the world, aquaculture is similar to typical agriculture but with fish, shellfish and seaweed. Farmed seafood can be raised and harvested in freshwater or saltwater, where natural conditions are recreated.

Today, half of all the seafood Americans eat each year is farm-raised, and the appetite is only growing. There are several reasons for this, but one is due to overfishing and destructive practices. Around 33% of wild fish stocks have reached their biological limit and aquaculture helps meet the growing demand for seafood.

However, not all seafood you find in grocery store aisles is the same. Despite advances in the industry, aquaculture still faces problems with fraud, mislabeling and questionable conditions. That’s why it’s important to look for responsible seafood, labeled according to a reliable certification process.

For example, the Aquaculture Stewardship Council is a not-for-profit certification program that has created and enforced the world’s strictest and highest standards for seafood farming since 2010. Today, it is transforming the seafood industry with a new level of certification for farmed seafood. This “new way to enjoy seafood” includes:

  • Seafood that can be traced from farm to store, ensuring the seafood you buy is what it says it is
  • The strictest combination of requirements to protect the environment, workers and communities on farms where seafood is raised
  • Improving the quality and safety of farmed seafood, so you can enjoy the flavor of recipes like Japanese Pan-Seared Salmon with Sweet Potatoes, Salmon and Coconut Shrimp Curry, and Salmon royal with Romesco sauce and aioli

To learn more about the certification process, visit NewWaytoSeafood.com.

Royal salmon with Romesco sauce and aioli

Recipe courtesy of MOWI on behalf of the Aquaculture Stewardship Council

Servings: 2

2 tablespoons olive oil, divided

2 portions of MOWI Royal Atlantic salmon

salt, to taste

Pepper to taste

1 red bell pepper, cut into long strips

2 cups small potatoes, cooked and halved

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1/2 cup peas

1 tablespoon chopped tarragon

Romesco sauce:

1/2 cup extra virgin olive oil

2 crushed garlic cloves

1/4 cup slivered almonds, toasted

1/4 cup hazelnuts

1 slice of white bread, crust removed

1 large roasted red pepper

1/4 cup tomato puree

1 teaspoon sherry vinegar


black pepper

Aioli sauce :

1 cup mayonnaise

1-2 garlic cloves, crushed

1 tablespoon olive oil

1 lemon, zest and juice


White pepper

lemon wedges, for garnish

Preheat the oven to 400F.

Place a large skillet over medium-high heat and add 1 tablespoon of olive oil. Season the salmon portions with salt and pepper, to taste, and place skin side down in the pan. Cook 2-3 minutes until the skin is crispy. Place on a baking sheet, skin side up, and cook for 6 to 7 minutes. Remove from the oven and let rest.

In the same pan, add the rest of the olive oil then add the peppers and potatoes. Cook 6-7 minutes until the peppers soften and the potatoes begin to caramelize.

Add paprika, cayenne pepper and peas; stir and cook 2 minutes. Add tarragon.

To make the romesco sauce: In a clean skillet, heat the olive oil and gently sauté the garlic, walnuts and bread until toasted.

In a blender, blend the red pepper, tomato puree and vinegar until smooth. Add toasted nuts and bread; process to desired consistency.

To make the aioli: In a bowl, whisk together the mayonnaise, garlic, olive oil, lemon zest and juice, salt and pepper.

Drop several spoonfuls of aioli onto a plate. Top with potatoes, peppers and salmon, skin side up. Garnish with romesco sauce.

Salmon curry and coconut prawns

Recipe courtesy of MOWI on behalf of the Aquaculture Stewardship Council

Servings: 2

2 pieces of MOWI Pure portion salmon

1 cup wild rice

1 tablespoon coconut oil

1 clove garlic, sliced

1/4 cup red onion, diced

1 cup pumpkin or butternut squash, diced

1 tablespoon lemongrass, finely chopped

1 1/2 tablespoons red curry paste

1/2 cup coconut milk

1 tablespoon of fish sauce

1/4 cup tomatoes

4 prawns

1 lime, quartered

2-3 cilantro leaves, for garnish

Cut the salmon into 1/2 inch cubes. Cook rice according to package directions.

In a large skillet, heat the coconut oil over medium-high heat. Add garlic, onion and pumpkin or squash; sauté 5 minutes, or until onions are translucent. Mix lemongrass and curry paste. Cook 2-3 minutes, or until fragrant.

Add coconut milk, fish sauce and tomatoes; mix well. Add shrimp and salmon; cook until done.

Serve with rice and lime wedges. Sprinkle with cilantro.

Pan-fried Japanese salmon with sweet potatoes

Servings: 2


1 tablespoon sesame oil

1/4 cup tamarind sauce

1/2 tablespoon Dijon mustard

2 tablespoons sesame seeds

1 tablespoon of honey

1 sweet potato, sliced

2 tablespoons coconut oil, divided

1 tablespoon sesame seeds

sea ​​salt

8 broccolini wedges

2 salmon fillets (4 ounces each)

brown rice, for serving

Preheat the oven to 400 F. Line the tray with parchment paper.

To make marinade: In a bowl, whisk together sesame oil, tamarind sauce, Dijon mustard, sesame seeds and honey until combined.

Place the sweet potato on a baking sheet and drizzle with 1 tablespoon coconut oil. Mix to coat. Sprinkle with sesame seeds and sea salt. Roast 25 minutes.

Remove the pan from the oven and add the broccolini. Drizzle with remaining coconut oil and sea salt. Place salmon fillets in middle of platter and drizzle with marinade. Bake for 12 to 15 minutes or until desired doneness. Serve with brown rice.

About Sherri Flowers

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