Got Frozen Salmon? Make This.

Smoky Salmon Stew with Tomato, Potato, and Fennel

Smoky Salmon Stew with Tomato, Potato, and Fennel

We live in Southern California, where we can walk to the docks and pick up local fresh fish arriving by the hour. Our markets are full of fresh fish that is flown in daily from around the world. So, why buy frozen fish?

  1. Convenience of having protein in the freezer, on hand, ready to thaw.
  2. Value where frozen is typically 20 to 25% less per pound than fresh.
  3. Availability when fresh fish is not in season, frozen is always there.
  4. Taste and texture are not sacrificed, especially in a recipe like this stew.

The frozen farm-raised Atlantic salmon comes from Whole Foods Market where they source from responsibly managed fish farms that aim to help maintain sustainable seafood supplies. Their salmon are raised in carefully monitored, low-density pens and tanks without antibiotics, pesticides or added growth hormones.

This recipe is adapted from Martha Stewart Living. For a cold weather meal, I loved the idea of a smoky fish stew and added another layer of smoky heat with Korean chili threads (shilgochu). They are finely-sliced dried chilis that are reddish brown in color with smoky red pepper and fruity flavors, and a medium degree of heat. Along with fennel fronds, the chili threads add a savory embellishment to the final presentation.

Smoky Salmon Stew Recipe

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Roasted Sablefish, Butternut Squash and Bok Choy Curry

Roasted Sablefish, Butternut and Bok Choy Curry

Sustainable Roasted Sablefish
Butternut Squash and Bok Choy in Green Curry
Red Chili, Lime

Roasted simply with olive oil, salt and pepper – the flavor is rich, sweet, and buttery due to its high oil content. It’s texture is velvety smooth with large delicate flakes. Silky sablefish pairs very well with bold Thai flavors, nutty butternut squash, and slightly crisp bok choy stalks and slightly bitter bok choy leaves.

Last weekend I joined chefs, fishermen, local experts and educators at The Cabrillo Marine Aquarium’s Sustainable Seafood Expo 2016 to share sustainable seafood recipes and samples; talk about fisheries, habitats, and species management; and to promote and sustain wild, diverse, and healthy ocean ecosystems that will last long into the future.

Caught of the California coast with bottom longline method, sablefish is rated a “Best Choice” for sustainability by the Monterey Bay Aquarium Seafood Watch.

Roasted Sablefish & Curry Recipe

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Sustainable Seafood Expo 2016

Braised Cayucos Abalone “Escabeche” Chorizo Pamplona, Our Garden’s Sofrito

Sustainable Seafood Expo 2016

Chefs, Fishermen, Local Experts and Educators will be on hand to explain fisheries, habitats, and species management to promote and sustain wild, diverse, and healthy ocean ecosystems that will last long into the future.

The Cabrillo Marine Aquarium’s Sustainable Seafood Expo 2016 is designed to help consumers choose the right fish for their dish – one that’s healthy and has a positive impact on the marine environment.

Sustainable Seafood Expo 2016

On Sunday, Oct. 2 at the Port of Los Angeles, attendees will enjoy cutting-edge seafood samples, chef demonstrations, educational activities, cash bar, wine wall and much more at the 3rd Annual Sustainable Seafood Expo.

Actor Adrian Grenier, co-founder of the Lonely Whale Foundation, advocating ocean health and the wellbeing of marine wildlife, will be the keynote speaker and VIP Dinner host.

Featured Chefs

  • Bernard Ibarra, Terranea Resort
  • Tyler Gugliotta, Baran’s 2239
  • Dustin Trani, J. Trani’s Ristorante
  • Paul Buchanan, Primal Alchemy
  • Pete Lehmar, Gladstone’s Long Beach
  • Roberto Flores, 22nd St. Landing Seafood Grill & Bar
  • Trevor Cook, California Scuba Chef
  • Jim Tate, Parker’s Lighthouse
  • Jimmy Ng, Harbor College Culinary Arts

Sustainable Seafood Expo 2016

Attendees will learn how fish should be caught or farmed and how to lessen the impact on the marine environment by making savvy seafood choices. General admission tickets are $40, use promo code TASTE during checkout here to get an additional $5 discount.

Sustainable Seafood Expo 2016

The chefs will be serving their unique seafood samples throughout the event including scallops, mussels, abalone, sablefish (black cod), rockfish, shrimp, calamari, oysters and much more.

A special alfresco VIP Dinner, featuring locally sourced seafood and seasonal fare prepared by Chef Dustin Trani will follow the Expo at 5 PM. See the fabulous seafood-centric menu and purchase dinner tickets here.

Sustainable Seafood Expo 2016

Serving California Red Abalone at the Sustainable Seafood Expo, Chef Bernard Ibarra of Terranea Resort will delight the guests with his ever-engaging cooking demonstration. Here he shares his beautiful sous-vide recipe for healthy, sustainable, and ocean-friendly Ocean Rose California Red Abalone from The Abalone Farm in Cayucos, California. The Chef recommends sous-vide as an excellent method for cooking abalone.

Chef Bernard’s Cayucos Abalone Recipe

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Sustainable Seafood Expo & Chef’s Table Dinner at CRAFTED

Last weekend I wrote about our fabulous holiday party held at Brouwerij West in Warehouse No. 9 at the Port of Los Angeles.  Due to the overwhelming local response and interest in the new brewery and Crafted, I decided to share another event that I attended at Crafted a little while back. Crafted is right next door to Brouwerij West, located  in Warehouse No. 10. The event was the 2nd Annual Sustainable Seafood Expo and Chef’s Table Dinner, hosted by the Cabrillo Marine Aquarium and Friends.

Mermaid Linden

The Expo was designed to help consumers choose the right fish for their dish – one that’s healthy and good for the environment as well. Choosing the right fish can have a positive impact on the marine environment and the Cabrillo Marine Aquarium leads the way in educating local consumers, chefs, and restaurateurs on this topic.

Chefs, Fishermen, Local Experts, and A Real Mermaid were on hand to explain fisheries, habitats, and species management to promote and sustain wild, diverse, and healthy ocean ecosystems that will last long into the future. Ongoing seafood sampling and educational opportunities were available at booths throughout the Expo. The dinner was a stunning al fresco farm-to-table dining experience, featuring locally sourced seafood and seasonal fare prepared by Chef Paul Buchanan of Primal Alchemy.

BROUWERIJ WEST is a SAN PEDRO BREWERY & TASTING ROOM  – Brewing Belgian-inspired craft beers in a restored massive WWII- era Warehouse No. 9 at the Port of Los Angeles.

CRAFTED AT THE PORT OF LOS ANGELES  is a large-scale permanent handmade artisan marketplace. The classically restored Warehouse No. 10 is home to more than 100 individual artists, crafters and food makers, each presenting their unique handcrafted goods in a vibrant patchwork of shop spaces.

Sustainable Seafood Expo

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My Interview with Chef Sam Choy on Sustainability and Poke!

Chef Sam Choy and Sustainable Ahi
Chef Sam Choy and Sustainable Ahi

Born and raised in Hawaii, Chef Sam Choy explains how the islanders would watch the old Hawaiian “landkeepers” take care of the environment, and how they would embrace the magic of kapu.

Kapu represents a period of time when there is no fishing, no taking from the earth. “It is when we leave the earth time to replenish itself,” Choy said. “If we keep depleting, there will be nothing left for our great great grandkids. We need to protect. We need to care. We want them to have what we are enjoying.”

Choy’s philosophy has always been like that – protecting, caring. He lives that way, he says. Keeping the ocean pristine and vibrant, allowing the nature of the ocean to be plentiful. “Living in Hawaii, you have to believe in that, we are surrounded by water, after all.”

sustainable seafood

This post is the third in a series promoting sustainable seafood.

Sam Choy’s Bow-tie Mahimahi Salad

Crusted Ahi with Roasted Garlic Tahini

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Chef Sam Choy’s Bow-tie Mahimahi Salad

Chef Sam Choy's Bow-tie Mahimahi Salad

Chef Sam Choy’s Bow-tie Mahimahi Salad

“Pasta salads and poke are made for each other – both are best served cold, both use a blend of multiple flavors, and both taste great. The best thing about this dish, aside from the taste, is its versatility. If mahimahi is not your favorite, simply substitute ahi, wahoo, or any other fish. You simply cannot go wrong.” -Sam Choy

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