A Pacific Northwest Shellfish Primer

When traveling the Pacific Northwest region, it's very likely you will indulge in a few varieties of shellfish. It wouldn't be a trip to the area without at least one crab, oyster, shrimp, or clam meal. Along with salmon, shellfish is probably one of the best reasons to visit this region.

Even though you may enjoy shellfish in other areas of the country, or world, there are always going to be differences worth noting. Let's take a quick tour of the shellfish of the Pacific Northwest to learn a little about these delicious, and natural, resources.

Dungeness Crab

Enjoying Dungeness Crabs. (Photo credit: Wikipedia)

Ask anyone who frequents this region and they will have one piece of advice for you; "First, get yourself some Dungeness crab. Anything else can wait." If you don't sit down to a meal of Dungeness crab, you have not officially been to the Pacific Northwest. This large, sweet, meaty crab is perfect for a leisurely gathering around a big table. Dungeness crab goes through a series of "molts" on its way to adulthood. You'll find plentiful Dungeness crab offshore in coastal waters and surrounding estuaries. In these protected waters, the temperatures are often more mild. This warmer water, teamed with abundant food supplies, can grow some very fine, large Dungeness crab. The Dungeness crab plays several roles in the life-cycle of the waterways up and down the Pacific coast, both as prey and predator. For commercial and recreational use both, the Dungeness crab forms a vibrant part of the area's economic fabric; and a delicious one!

Pacific Oyster

This large, exotic oyster was introduced to the west coast of America from Japan. Because it needs warmer waters to spawn and live, this species depends on stable, protected estuaries to survive. Adult oysters prefer firm, rocky bottoms. They will attach themselves to debris or even other oyster shells. The shells of the Pacific oyster are very rough with large ridges, and can grow to be about 10 inches long. You can still find wild oyster beds in Washington State, but most Pacific oysters you eat in restaurants or 'oyster bars' will be from oyster farms.

Littleneck clams. (Photo credit: Wikipedia)

Pacific Littleneck Clam

Because the Littleneck clam is also called "steamer and butter clam," you might suspect this is one clam that is good eating; and you'd be right. This clam is very popular, both as a commercial product and for recreation, probably because it is so tasty and easy to harvest. Coastal towns from California to Alaska have relied on this clam at times for economical survival. Pacific Littleneck clams are sold in the shell, and can be found canned or frozen, as well. Juvenile clams can move around using its foot, and prefer deeper waters. Adults, however, travel to shallower waters, where they remain sedentary, almost waiting for us to gather them up to enjoy.

Bay Shrimp

Although Bay shrimp have enjoyed the spotlight on dinner tables for hundreds of years, now this shrimp is cultivated more commonly to use as bait. However, on the recreational front, Bay shrimp is often harvested for eating. They have a thin shell and a solid body, offering plenty of meat and an easy peel. The Bay shrimp is very dominant all along the Pacific coastline, and forms an important part of the food chain, feeding many species of sporting fish. The Bay shrimp flourishes, in part, because of its adaptability. You'll find this shrimp in muddy bays, or sandy bottomed estuaries, or even in deeper off-shore waters.

Part of traveling to other regions is learning about the foods indigenous to the area. If you ate nothing else but these four shellfish species, you would have a proper introduction to the flavors that make the Pacific Northwest special.

Recipe: Lemony Herbed Shrimp Kabobs

This is a super easy and tasty recipe great for summer grilling! Fresh lemon zest, herbs, and honey combine to give the shrimp a punch of flavor and character. Add your choice of vegetables to the skewers, such as zucchini, summer squash, sliced bell peppers, etc., for a full meal. Check it out for your next barbecue or pop it on the grill for a quick, light, weeknight dinner.

Lemony Herbed Shrimp Kabobs
(Serves 2-3 as a main dish.)

Shrimp kebobs on a charcoal grill. (Photo credit: ddkkpp)

Ingredients:

1/4 cup green onions, chopped fine
1/4 cup olive oil
2 tsp lemon zest
2 tbsp fresh lemon juice
1/2 cup honey
3 tbsp fresh parsley, chopped
2 tbsp fresh thyme leaves, chopped
1/4 tsp salt
1 lb. shrimp, peeled and de-veined

Directions:

• Whisk together all ingredients (except shrimp) in a glass or plastic bowl, then add shrimp and gently toss to combine.  
• Cover and refrigerate for at least one hour.
• Prepare your grill or broiler.
• Remove shrimp from marinade, discard marinade, and put shrimp on metal or water-soaked bamboo skewers.
• Grill for 5 to 7 minutes, turning once during cooking time, until shrimp are cooked through and pink. (This can be a main dish for 2 to 3 people or appetizers for more.)

Salmon - A Super Yummy Super Food

First off, sorry for the lack of posts last week. We were catching up from vacation, and decided to take a week off from blogging. Hope everyone had a great 4th of July, and we're glad to be back at it this week with an article on salmon - a great superfood to enjoy during the summer months, as it's light, and absolutely fabulous on the grill. See below for some delicious ideas for preparing salmon, and be sure to check back later this week for some tasty recipes that use this superfood.

You've probably heard a lot of talk over the years about salmon being one of the healthiest fish to eat.  You may have even added salmon to your diet.  But, do you know why?  Let's shed some light on why salmon is a super food and what specific benefits salmon has to offer as a part of your diet.

Meet the Super Fish

Certified Sustainable Salmon (Photo credit: Walmart Stores)

The mighty salmon is probably one of the most widely studied fish we know. These studies often involve sustainability and contaminants comparing farmed salmon with wild caught salmon. Farmed salmon represents a large majority of available fish in the U.S. However, these farmed salmon have been treated with antibiotics, have more fat content, and have less beneficial omega 3. For these reasons alone, wild salmon is a much healthier choice for regular consumption.

Salmon is categorized as a 'fatty' fish, but don't let that scare or confuse you.  The fat that is referred to is where we find the most powerful super food imaginable – omega 3 fatty acids.  These fatty acids are essential nutrient elements that contribute to your body's healthy functioning, beginning right at the top with the brain, and continuing throughout the body.  And, you can get more omega 3 fatty acids in just one 4-ounce serving of salmon than you would get in several days of trying to eat other healthy foods containing some omega 3s.

With so much emphasis on the tremendous amount and availability of omega 3 fatty acids in salmon, some of the other healthy aspects have tended to be overlooked. Salmon is also rich in tryptophan, the amino acid that helps the nervous system relax, rest, and even sleep. With more than 100 IU's of vitamin D in a serving of salmon, you have one of the very best food sources of D available. Also, salmon is a super source of selenium, which is associated with decreased risk of joint inflammation, prevention of certain types of cancer, and is known to protect against cardiovascular diseases.

And that's not all. Don't forget the protein. Salmon, like other fish, is a great, low fat, low calorie source of protein.  Then you get B3 (niacin), B12, B6, phosphorus, and magnesium.  And not just minimal amounts either... you're getting serious doses of nutrients in this seriously delicious fish.

More Salmon Benefits

As you can see, salmon has a lot to offer, but along with all those vitamins, minerals, and omega 3s, salmon is also lower in cholesterol than other seafood and shellfish, like shrimp and lobster.  So, while the omega 3s are improving cardiovascular health, the salmon is not adding a lot of cholesterol to counteract all the benefits.

The all-important omega 3s we've been talking about in salmon not only contribute to better brain function and memory, but also supports skin health, joint health, heart health, and digestive health, along with a host of other benefits.

Grilled Salmon, Tomato Salsa, Avocado (Photo credit: avlxyz)

Salmon also has selenium and certain amino acids that protect the nervous system from the effects of the aging process. It is also known to lower the risk of Parkinson and Alzheimer's disease, and can help prevent blood clots that can contribute to stroke.

Salmon tends to speed up the metabolism which helps regulate blood sugar levels in the body. That little four ounce serving of salmon we talked about earlier provides up to 30 grams of protein, which we know supports muscle strength. But, don't forget about one of our most important muscles – the heart. Yes, salmon has a lot of offer every system of our body. But, how can you enjoy salmon a couple of times a week without getting tired of it?

Preparing Tasty Salmon Dishes

A broiled, baked, or grilled salmon fillet is delicious all on its own, for most fish lovers.  But for some, the unique flavor of salmon is better when fixed in slightly different dishes or with a variety of sauces.

Cooked salmon works well with a lot of flavors.  A number of different glazes and seasonings can turn each salmon experience into a unique one.  Some herbs and spices to try in your rubs or sauces include cayenne pepper, mustard, fennel, ginger, and paprika.  A classic sauce for salmon that's worthy of your time is a maple syrup glaze. Made simply by reducing a mixture of maple syrup with various ingredients like brown sugar, lemon juice, Dijon mustard, and even chili powder, makes a splendidly sweet and savory glaze that compliments the salmon perfectly.

Creamed soups are another good option for enjoying salmon.  Much like lobster bisque, salmon bisque has a rich flavor that can be slightly sweet, slightly spicy, and definitely delicious.  Keep this bisque simple as the flavor of the salmon will carry it just fine.

Rye bread with smoked salmon, cream cheese and dill. (Photo credit: Wikipedia)

Salmon that has been cooked, cooled, and tossed in a big salad with mixed greens is a great choice for folks who like a little crunch surrounding their salmon. Choose a light vinaigrette and a variety of vegetables for your salmon salads. One vegetable that is especially complimentary with salmon is cucumbers. Try making a simple flaked salmon and diced cucumber sandwich spread for something extra special.  Just mix in a bit of light mayonnaise and spread on toasted English muffins or hearty crackers.

Of course, a favorite for holidays and buffet tables is smoked salmon. A few pieces of smoked salmon on a hearty cracker with a dab of cream cheese is enough to convince most non-believers that salmon is a food to favor.  But, you can also used smoked salmon to create wonderful salads, spreads, and more.  There is really no end to the ways you can enjoy this super super-food.

This popular fish lends itself to lots of different ideas and recipes, so don't be afraid to experiment with new flavors to find the ones you like best. Salmon is a very healthy food that provides countless beneficial nutrients all wrapped up in a super tasty fish.

Recipe: Grilled Scallops With Ginger Cucumber Mango Salsa

If you like seafood and grilling out, now is the season to get the grill going, and this tasty, healthy summer recipe will give your tastebuds a real treat! The spicy combination of cilantro and ginger, with the cool cucumber, tangy lime, and sweet mango, provides a perfect foil for the mild sweetness of sea scallops. (But feel free to try this salsa with chicken or other fish as well - it's pretty versatile.)

Grilled Scallops With Ginger Cucumber Mango Salsa
Ingredients:

2 mangoes, diced small
2 small cucumbers, peeled and diced small
1 Tbsp fresh grated ginger root
2 tsp fresh lime juice
1 Tbsp extra virgin olive oil
1/2 cup fresh cilantro, chopped
1/2 tsp salt
1/8 tsp black pepper
1 1/2 lbs sea scallops

Directions:

1. In a glass bowl, put the mangoes, cucumbers, ginger, lime juice, olive oil, cilantro, salt and pepper; toss to combine well. Set aside while you grill the scallops.
2. Lay scallops out on a work surface and dry with paper towels; sprinkle with salt and pepper on both sides.
3. Grill scallops either inside or outside - if inside put a little olive oil in a ridged grilling pan over medium-high heat.  When hot, put scallops in, cooking until seared well, then turn and cook the other side. They should be good and golden brown and cooked through.  This should take 2 to 3 minutes on each side, depending on the size.
4. Spoon generous portions of the salsa on serving plates, then arrange scallops on top of each plate. (You can also extend this meal with cooked white or brown rice, depending on your diet.)

Video - Fresh Fish Sauted with Lemon & Butter

Here is another great, simple, easy and delicious recipe for fish - he uses haddock in the video, but you can substitute any other white fish, tilapia, salmon, or pretty much any other kind. This one only takes a few minutes, and includes just a few simple ingredients, so it's great for a quick throw-together type of dinner when you're short on time or just don't feel like cooking something fancy.

Enjoy!

Fish lemon butter recipe
My recipes: www.youtube.com


More Great Fish Recipes:
   

Video - Rosemary Fish Recipe

Wow, this video made me SO hungry!  I haven't tried it yet, as I just found this, but I will definitely be making this soon!  I just love her Greek accent - makes me feel like I'm in some foreign land eating some amazing food.... But I can bring the foreign land to my own kitchen with this very simple recipe! The only thing is I couldn't exactly hear how much olive oil she said - it sounded like "a cup", but it doesn't look like nearly that much - I think I would try 1/4 cup and that would probably be enough.

Can't wait to try it! Would love to hear if you've tried it as well, and what you think:

Rosemary Fish Recipe
A new twist on the classic fish recipe. With a very light breading and use of rosemary this simple recipe will become a weekly go-to recipe in your household.



Greek Cooking Resources:
   

Recipe-Shrimp Spaghetti with Red Peppers & Tomatoes

As I promised earlier this week, here is my new quick & easy (& scrumptious!) recipe for you to try.  I came up with this last week when I was really hungry, in a hurry, and didn't have much on hand except for frozen shrimp and a few remaining items from my CSA share. (All ingredients except for the shrimp, spaghetti, and cheese were from my CSA share.) I whipped this up in a small batch, and wished I had made more!

The recipe below should serve 2-4, depending on how hungry you are. It shouldn't take more than 20 minutes, which is good, because you'll be hard-pressed to wait much longer to eat it, once you smell it cooking!

Shrimp Spaghetti with Red Peppers & Tomatoes
Ingredients:
2 sweet red bell peppers
1 lb raw peeled shrimp
1 ripe tomato
2 cloves garlic
4 TB butter
1/2 tsp kosher salt
1/4 tsp crushed red pepper
Fresh ground black pepper, to taste
5-6 leaves fresh basil (optional)
Parmesan cheese (for topping)
8-oz dry spaghetti (or other pasta of your choice - angel hair would probably be very good as well)

Utensils: (for recommendations, visit http://www.newholisticliving.com/cookingfromscratch.html)
1 large pot of boiling water
Large heavy-bottomed skillet (preferably stainless steel)
Cutting board and sharp knife
Wooden spoon
Measuring spoons
1 large colander
Kitchen shears (optional)

Instructions:
1. Thaw shrimp in a bowl of cold water (if frozen), and remove shells
2. Core red peppers and remove seeds and veins. Slice into thin strips, then cut crosswise once.
3. Melt butter in skillet over medium-high heat until it foams. Add peppers and reduce heat to medium-low. Saute, stirring occasionally, until softening - about 8-10 minutes.
4. Meanwhile, mince garlic and dice tomato.5. Add spaghetti to boiling water, and cook 'til done, stirring occasionally. Drain in colander.
6. Increase heat and add garlic, crushed red pepper, and salt to peppers in skillet.  Saute, stirring constantly, about 1 minute.
7. Add shrimp & tomatoes and continue saute, stirring frequently, about 5 minutes more, 'til shrimp are pink, and tomatoes are softened.
8. Using kitchen shears, snip fresh basil leaves into skillet and add ground pepper to taste. Stir and turn off heat.
9. Serve over hot spaghetti, sprinkled with grated Parmesan cheese.
10. Say YUM!

(Sorry -- I meant to take a picture of it over the spaghetti, but I forgot and ate it all first!)   Let me know how you liked it, and if you made your own modifications, feel free to share!

 

Related Spaghetti Recipe Articles:

• Recipe: Spaghetti and Meatballs with Garlic Crumbs ( Gluten-free recipe) (seattletimes.nwsource.com)
• Review: Ready, Steady, Spaghetti (bookingmama.blogspot.com)
• Learn new ways to use peppers with recent cookbooks (knoxnews.com)
• Family hands down chef's shrimp pasta recipe (pbpulse.com)