Top Story: Back off!
There are many ways to eat an oyster — smoked, fried, roasted, baked, boiled, broiled, stewed or steamed. Aficionados, though, believe less is more and want their half shells raw, with Mother Nature as chef de cuisine. The federal government,
 Shortest Day of the Year: Vitamin D – How To Get It When The Sun Goes Down
Juneau, Alaska. December 21, 2009 – Today is the shortest day of the year. During the dark winter months, sunlight can be an insufficient source of vitamin D which is vital for the absorption of calcium and phosphorous. Low vitamin D levels have recently been linked to a greater chance of developing diseases including diabetes and heart disease, several cancers and the common cold.
The good news is that there is a delicious and healthy, vitamin D rich food source, that’s also one of American’s top favorite seafoods: Wild Alaska Salmon.
Salmon is one of the highest natural food sources of vitamin D with 360 IU* (International Units) per 3.5 oz. Salmon often tops the list of “super foods” due to its heart healthy omega-3 fatty acids, which help prevent heart disease, inflammation, and certain types of cancer.
*Vitamin D, IU per serving
Source: National Institutes for Health, Office of Dietary Supplements
Cod liver oil, 1 tablespoon: 1,360
Salmon, cooked, 3.5 ounces: 360
Mackerel, cooked, 3.5 ounces: 345
Tuna fish, canned in oil, 3 ounces: 200
Sardines, canned in oil, drained, 1.75 ounces: 250
Milk (nonfat, reduced fat, and whole), Vitamin D-fortified, 1 cup: 98
Salmon from Alaska
When it comes to salmon, not all are created equal. Alaska is home to the most abundant and healthy supply of wild Pacific salmon in North America. Never farmed, wild Alaska salmon offers unmatched flavor and texture. And as the only state whose Constitution mandates that all fisheries must be managed for sustainability, Alaska will have an abundance of wild salmon for years to come.
Wild Alaska salmon comes in a variety of forms including whole, fillets, steaks, canned, pouched and frozen.
Try these wild Alaska salmon recipes:
Alaska Salmon with Horseradish, Walnuts, and Herbs
Alaska Salmon with Champagne-Caper Vinaigrette
Thai Salmon Cakes with Hot and Sour Sauce
For recipes and cooking tips for frozen wild Alaska salmon: http://cookitfrozen.com/home.html
For recipes and cooking tips for canned wild Alaska salmon:http://www.alaskaseafood.org/canned/index.html.
For further information please contact:
Claudia Hogue
Alaska Seafood Marketing Institute
206-352-8920
 Tug of war
U.S. fish farmers and importers are finding themselves at opposite ends of the table regarding domestically produced catfish and imported swai and basa, Vietnamese “catfish-like” species belonging to the pangasius family. Pangasius has taken a foothold in the U.S.
 Rally time
Just before the clocks fell back at the end of October, the news everyone wanted to hear finally came: The economy is recovering. Following four consecutive quarters of declining economic activity, the gross domestic product needle spun in the right
 Giving back
Giving is a way of life for the Keller siblings, owners of Rod’s Steak and Seafood Grille in Morristown, N.J. In September their restaurant received the Restaurant Neighbor Award in the mid-size business category from the National Restaurant Association, in
 Talking points
Chris Lane will tell you exactly what Xanterra has accomplished around its sustainable seafood goals — and where it’s falling short. Lane, VP of environmental affairs for the Denver restaurant operator, would like Xanterra to extend its ban on
 One on One: Casson Trenor
With schooling in environmentalism and international studies, a reverence for the oceans and a passion for Japanese cuisine, Casson Trenor has fashioned an intimate perspective on sustainable seafood and how to balance the pursuit of ecological morality with the desire
 Saving people, or just saving face?
Oyster dealers and sellers heaved a collective sigh of relief last month when the U.S. Food and Drug Administration backed down from its hard-line approach of requiring post-harvest treatments on live Gulf oysters in the summer months (see Newsline story,
 Dipping into seafood
While Mexican-influenced dips are the most prominent of all dip varieties, seafood dips are certainly maintaining their popularity. Figures by Datassential Research, a menu-trend tracking firm in Chicago, indicate that seafood dips are offered on 13 percent of restaurant menus
 Retail Report: Pollock picture
While the majority of the pollock market goes to the foodservice category via the Filet-O-Fish and other fried fish sandwiches, there are pollock products still sold at the fresh fish counter. A fish with an important global presence, pollock remains