The Pacific Northwest's Fish Ambassador - The Salmon

When you travel to the Pacific Northwest, one fish you'll be looking for on the menu is salmon. No self-respecting restaurant in this region would have a menu without salmon!

Salmon might be considered the Pacific Northwest's 'Fish Ambassador' -  it's plentiful, sustainable, nutritious, and delicious. And, salmon is versatile, too. You don't have to wait for dinner to enjoy salmon. You can find recipes suitable for a breakfast and brunch buffet, too. Salmon is excellent in omelets, crepes, mousse, or tarts. Serve salmon cold in salads and sandwiches. Grilled, poached, or baked, salmon is one fish that fits nicely on every table.

But, before you run off and buy yourself some Pacific Salmon, you may want to know a little bit about what you can expect to find. As you approach the fish counter, you may be surprised to see several varieties of salmon. As a matter of fact, there are seven types of 'anadromous salmon' in the northwest. (Anadromous fish are born in fresh water, then move out to the sea to live most of their life, then return to fresh water to spawn.)

Let's take a look at these seven types of salmon so you have some idea what you might find at the fish counter.

Coho (silver) salmon (Oncorhynchus kisutch). (Photo credit: Wikipedia)

Coho Salmon
This may be a familiar name to many people since the coho salmon was actually introduced into the Great Lakes some time ago. The distinguishing marks of the coho salmon are their large black spots on the upper back and tail. The coho salmon is a popular game fish because it's a good fighter and it tastes good, too. However, over-fishing has caused this salmon to become endangered, so limits now exist to help bring back the population.

Chinook Salmon
This salmon is a biggie, weighing in sometimes at 100 pounds. However, an average catch will be around 25 pounds. Also called King salmon or blackmouth (due to the black coloration in the mouth), this fish has a wide range, from southern California all the way up north to the Arctic. Chinook salmon is considered a prize fish, which has both recreational and commercial value. As long as the juvenile chinook has unpolluted inter-tidal areas with plenty of large logs forming shade and quiet pools, the species can thrive. This species has long been a staple of the Native American diet and economy.

Pink Salmon
You probably recognize the name of this salmon species immediately, especially if you have ever bought canned salmon. The pink salmon is the most abundant species in the northwest. It is also the smallest of the salmon species, weighing on average about 4 pounds. Pink salmon are carnivorous, so will eat insects, crustaceans, and other fish, and also stand a chance of being eaten themselves. They do spend less time in freshwater environments, so are exposed less than other salmon species to the effects of pollution; but not entirely. The pink salmon's numbers are still dropping. This species will be found in heaviest spawning populations in areas north of Oregon, and recreational fisheries do exist in Washington and Alaska, where over 90% of the commercial catch comes from.

Sockeye Salmon
The sockeye salmon spawns in freshwater lakes and streams, then migrates to the ocean to mature. Today, large spawning populations are limited to north of the Columbia river up to Alaska. Dams on the Snake River and Columbia River have destroyed the sockeye salmon population that once flourished and supported large commercial and tribal fisheries. The sockeye salmon harvested in Alaska is now the largest commercial catch of the seven Pacific salmon species. The bright red flesh and excellent taste make the sockeye salmon a most desired, and valuable, fish.

Chum Salmon

Chum salmon (Photo credit: Wikipedia)

Interestingly, Native Americans in the northern regions of the Pacific Northwest use chum salmon as food for the dogs that pull their sleds. The chum salmon juvenile is somewhat smaller than other salmon juveniles, so they are more susceptible to predators at this age. You're less likely to see this salmon at your grocery store, even in the northwest. The oil content (which is so highly praised in salmon for health) is lower than other species of salmon. Also, the majority of chum salmon are harvested in Alaska. And, although the Columbia River in Washington was at one time a great resource for chum salmon, commercial fishing here has dropped off severely.

Steelhead
 Also known as rainbow trout, steelhead can return to spawn up to nine times during their lifetime. The name "rainbow" comes from the coloration of the spawning males sporting a dark pink stripe along both sides. This species has two spawning seasons; winter and summer. Steelhead have a long juvenile phase, up to 4 years, which requires a natural habitat of protection in streams and lakes with downed trees and vegetation enough to hide from predators. This fish is a fine recreational catch because of its great fighting fury and its excellent taste. Steelhead caught for sport is mostly done in streams and rivers, not in the ocean. However, most states have limited steelhead fishing in fresh water to catch/release only.

Coastal Cutthroat Trout
Also referred to as sea trout, this particular species of salmon can spawn more than once. However, even with this prolific species, their numbers are declining due to poor ocean conditions and habitat problems. Distinguished by their bright red streaks on the lower jaw, these fish can reach about 20 inches long and weight up to 4 pounds.  During the ocean stage of their life, this fish prefers coastal marshes and swamps as a holding and feeding area because they have abundant small fishes for the sea trout to feed on.

Now, when you shop for salmon, you'll have a new appreciation for the variety in this one species of fish. You may not be able to find each and every species, but with this information you will be able to ask some questions to determine which salmon is actually in front of you. No matter which salmon is available, I know you'll enjoy some good eating!

Recipe: Crab & Corn Chowder

Dungeness crab is one of the most popular seafoods in the Pacific Northwest - and with good reason! Its tender, flavorful and slightly sweet meat is great in many dishes, including this creamy and delicious corn chowder. This makes a great side dish, or main dish when served with crusty bread and a green salad with a glass of crisp white wine!

Crab & Corn Chowder

Ingredients:

(Photo credit: Wikipedia)

1 quart chicken broth
1 quart fresh corn kernels (substitute frozen if you can't get fresh)
2 Tbsp. butter
1 large onion, chopped
1/4 cup dry white wine
1 1/2 tsp. kosher salt
1 1/2 cups whole milk
1/3 cup chopped fresh chives
1/2 lb. cleaned lump crab meat

Directions:

• Add 2 cups chicken broth and corn to food processor; pulse until the mixture is a coarse puree; set aside.
• Put a large soup pot over low heat, add the butter. Once butter has melted, add the onion, stir and cook for 4 or 5 minutes until onion is softened slightly.
• Pour the corn puree from the food processor into the pot, then add the wine, remaining 2 cups broth, and salt. Bring mixture to a boil and reduce heat. Simmer for 10 minutes, stirring frequently, until the corn is tender. 
• Add milk and simmer for 5 minutes or until heated through.
• Now add the chives and crab meat, stir, and cover pot. Remove from heat and let sit for 5 minutes or until crab is warmed. 
• Serve warm with crusty bread.

Explore the Variety Of Healthy Pacific Northwest Seafood

The locals of the Pacific Northwest region rely heavily on nature's abundance for their meals. With the ocean at their door, this region enjoys a generous supply of seafood. A temperate, stable environment ensures the people of the region will be provided with a wide variety of fresh seafood. Year after year, these sustainable resources are harvested and enjoyed throughout the Pacific Northwest region.

(Photo credit: Nemo's great uncle)

There are many types of seafood indigenous to the areas of Washington and Oregon, as well as parts north including Alaska. The fresh, cold water seafood most plentiful in these areas are dungeness crab, Alaskan king crab, halibut, and Pacific salmon. Mussels, oysters, clams, and shrimp are also found on the dinner table around this region.

Of course, each seafood has its own season. The best time to buy any seafood depends on where you are located. For instance, dungeness crab is at its peak in December and January if you are in Washington or Oregon, but you'll want to wait until June to buy if you're in Alaska or British Columbia. Want some coho salmon? Mark your calendar for June to October. Too hungry for salmon to wait? Sockeye salmon is at its peak in May. But, you don't really have to remember all this. Just make friends with your local fishmonger. Ask him or her what's fresh and what's best and shop accordingly.  

The people of the Pacific Northwest love their seafood because it's plentiful and it tastes great. What more could you ask for, right? How about some fantastic health benefits, too.

Fish contains 'omega 3 fatty acids,' which is the super nutrient for heart health, lower blood pressure, and lower cholesterol. Certain types of fish, such as salmon, herring, and albacore tuna, contain more of the omega 3 than other fish. Mussels, scallops, and shrimp also provide a moderate amount of omega 3s, which is more than we can say for a lot of food. You may be surprised that a good can of Pacific sardines is a healthier choice than many other canned or prepared foods.

Once you choose your seafood, you'll want to know how to prepare it. If you want to cook like a local, you'll quickly learn the locals of this region live by this motto; “the simpler, the better.” They take their seafood seriously, and are more interested in the quality and freshness of the seafood than in what other ingredients you're going to add to it. Get it fresh and keep it simple and you will be cooking like a local.
The people in the Pacific Northwest enjoy the resources nature provides. They like uncomplicated dishes and realize that a meal doesn't have to be fancy in order to be good. The focus is on freshness. Anything you do to the seafood after that is just for fun.  In other words... enjoy!

Recipe: Clam Digger Chowder

Littleneck clams are popular in the Northwest, and for good reason: they're delicious!  This tasty Pacific Northwest-style clam chowder will have you coming back for seconds...and thirds! Fresh clams are always best, but you can use canned if you have to - you would need about two 10-oz cans.

Clam Digger Chowder

Ingredients:

(Photo credit: Wikipedia)

1 tablespoon cooking oil
1 shallot, minced
1/2 cup dry white wine
1/4 cup all purpose flour
1 cup chicken broth
1 cup clam juice
1 pound red potatoes, scrubbed and cut into 1/2 inch chunks
3 to 4 cups freshly steamed clams
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons Old Bay seasoning
2 cups half and half
fresh chopped parsley
warmed sourdough bread

Directions:

• Heat the oil over medium heat in a large soup pot. Once oil is hot, add the shallots and cook 1 minute, stirring constantly. Continue stirring and slowly add the wine and allow to cook for 1 minute. Gradually whisk in the flour and cook for another 30 seconds.
• Now gradually add in the chicken broth. Let the mixture begin to simmer and then add the clam juice. 
• Add the potatoes to the pot, put a lid on it and allow to simmer slowly on low heat for 15 minutes; stirring occasionally. 
• Add the clams, salt, pepper, and Old Bay seasoning. Bring mixture to a simmer, then remove from heat and add the half and half, stirring, then cover saucepan and let sit for 5 minutes.
• Put clam chowder into serving bowls, sprinkle with parsley and serve with warmed sourdough bread.

Recipe: Cedar Planked Salmon With Dijon Dill Glaze

Nothing says Pacific Northwest like salmon, and this simple and delicious recipe creates a marvelous melt-in-your-mouth dinner perfect for grilling out this summer along the coast - or wherever you find yourself. Remember to choose wild-caught salmon; farmed salmon is full of antibiotics and artificial coloring, and is fed on corn, which reduces the content of healthy Omega-3 fatty acids and makes the fish less healthy for you to eat. Use fresh, simple, quality ingredients for a fresh, simple, quality meal!

Cedar Planked Salmon With Dijon Dill Glaze

Ingredients:

(Photo credit: naotakem)

1 1/2 lbs. wild-caught salmon filets
1 Tbsp. olive oil
salt and pepper to taste
1/2 tsp. lemon zest
1/3 cup Dijon mustard
2 Tbsp. chopped fresh dill
1/2 cup mayonnaise
1 cedar plank, soak for 2 hours in clean water, then drain

Directions:

• Preheat grill to medium-high heat.
• Generously brush the salmon skin with olive oil. Season with salt and pepper all over.
• Make the glaze by whisking together the lemon zest, mustard, dill, and mayonnaise.
• Evenly spread the glaze all over the salmon. Put the salmon on cedar plank and put the plank in the middle of the hot grill. Cover the grill and cook for 20 to 30 minutes or until salmon is cooked through.
• Remove plank and let cool slightly before removing.

Discover The Diverse Natural Resources Of Washington State

The hot days of summer are a great time to vacation along the coastline - especially in the cool Pacific Northwest! They're also a great time to cook up some tasty Northwestern-style cuisine, which we will share with you this month in a special series of articles and recipes designed to introduce you to the delicious foods of this unique region of the United States. Read - and eat - on!

When you think of Washington State, do you think of Seattle, the Space Needle, and abundant seafood? If so, you are correct, but only in part. Washington is a large state with a very versatile landscape. If you travel from east to west across Washington State, you may think you've crossed countries, even continents!

The west coast of Washington State is in the Maritime climate zone, meaning it stays cool in the summer and has relatively mild winters. The state is divided by the Cascade Mountains, resulting in a vast difference between the west coast and the central and eastern parts of Washington.

Puget Sound and Olympic Mountains from Space Needle, Seattle, Washington, United States (Photo credit: Wikipedia)

Most of the eastern side of Washington is in the Steppe climate zone, meaning it has hot summers and cold winters. You'll even find a Desert climate zone in the central part of eastern Washington.

These climate zones, created in part by the Cascade Mountain divide, means that while the Seattle/Olympia area (west coast) will have an average rainfall per year around 38 inches, Spokane/Pullman (east coast) will have an average rainfall per year around 16 inches, and the desert zone has on average less than 10 inches of rainfall per year.

Then there is an actual rainforest situated in the Olympic Mountains which has rainfalls on average of 140 inches per year. The city of Olympia, the state capital, is at the southern end of Puget Sound and, just like her northern neighbor, Seattle, receives a fair share of rainfall.

All this rain makes for lush green fields and forests, perfect for growing crops and keeping the waterways well stocked with a wide variety of fish and other seafood.

However, that doesn't mean eastern Washington is barren. On the contrary. As glaciers were receding thousands of years ago, they carried with them fertile top soil that settled to form rich farmland, along with rivers and streams that feed the eastern valleys.

The diversity of this state's topography and climate results in a wide variety of crops; in fact over 200 different crops!  Washington's most valuable commodity is the apple, followed by milk, wheat, potatoes, and cattle.

Red raspberries. (Photo credit: Wikipedia)

Along with these valuable commodities, Washington State also leads the nation in production of many other crops - over 90% of all raspberries, over 75% of all hops and all spearmint oil, and about 50% of all cherries, concord grapes, and pears. In rich eastern farmlands you'll also find onions, peaches, barley, alfalfa, corn, garbanzo beans, blueberries, and plenty of forestry products.

We may be most familiar with the abundant seafood that comes from the Pacific Ocean, Puget Sound, and a multitude of waterways. We also are surely familiar with the bags and bags of apples we see in our grocery store marked "Washington State."  We may even have sampled a sweet Walla Walla onion at some point. But that just scratches the surface of this state's abundance.

With its naturally mild climate to the west, and its rich glacier fed soils to the east, Washington State has much more to offer than we may see at first glance. If you get a chance, travel this state and get to know (and enjoy!) her diverse natural resources.

Be sure to check back later this week for some tasty recipes using foods of the Pacific Northwest region!