by Satish Negi

People must pay proper stress upon the benefits of frozen seafood because it not only tastes good but also contain various healthy nutrients which make immune system stronger so as to keep people away from common diseases. Freshwater shrimp is also available in the market at a wide range because it is gaining huge popularity day by day. Frozen fish is also in great demand among sea food lovers as it is delicious and healthy after being cooked.
Do you love to eat seafood more often? If yes, you would not run short of options at any point because there is plethora of seafood suppliers available at every corner of the world. Seafood is gaining huge popularity among people for both the reasons such as it tastes good and keeps the person healthy for sure. One of the main benefits of eating frozen seafood is that it makes the body immune system stronger so that people can stay away from various kinds of common diseases. There are different kinds of seafood available in the market like tuna, shrimp, crab and many more. It totally depends upon the tastes and preferences of customers that they want to go for which kind of seafood.
If you are in Vietnam then you would find a large number of restaurants offering best quality seafood and you should never miss out the opportunity of eating freshwater shrimp because it is known for its taste and acquacultural qualities. However, if you are running your own seafood restaurants then approach a reliable and well known supplier so as to get fresh food at affordable rates. While getting indulged into the seafood business, always make sure to have frozen fish in your stock seafood lovers go crazy about it. Most of the people are unaware of the health benefits of seafood and they avoid eating it due to their negligence. If you are also one of them then become familiar with its health benefits as it contains omega 3 polyunsaturated fatty acids which are filled with a large number of nutrients.
You must know that frozen seafood is natural and enriched with different kinds of healthy nutrients. If you do not want to over exert yourself for eating seafood then you can simply go online and place your order thereon. The food of your choice will be delivered at your doorsteps within the minimum time possible without taking any sort of additional charges for home delivery.

For more information about <a href=>Frozen seafood please visit: http://www.vietnamshrimp.com/

fresh seafood, frozen seafood

by Cooke Aquaculture
Posted: Friday, January 20, 2012 at 3:48PM EST

Three True North Salmon processing facilities have been certified for food quality and safety by the British Retail Consortium (BRC), the global leader in product safety and quality certification.

The True North Salmon whole fish processing facility in Blacks Harbour, NB, the processing facility in St. George, NB producing, fresh fillets, portions and tray packed products and the Atlantic Fish Specialties facility in Charlottetown, PEI, producing cold and hot smoked salmon and trout were certified to the BRC Global Standard for Food Safety this week after an extensive audit process.

True North Salmon Company is the processing, sales and marketing division of New Brunswick-based Cooke Aquaculture Inc.

“This is great for us as a company but the big winners here are the people who eat our fish and the retailers and chefs who sell it,” said Cooke Aquaculture, CEO Glenn Cooke.

“The BRC certification is known and trusted around the world and it offers confidence to consumers that the facilities that process their food meet the highest standards.”

The BRC publishes a set of standards that meets or exceeds all the requirements set forth by the Global Food Safety Initiative (GFSI). The BRC Global Standard is a leading product safety and quality certification program
used by manufacturers in over 100 countries.

The BRC is committed to continuous improvement of its food safety standards and demands the same improvement from the facilities they certify.

The BRC certification complements the Seafood Trust Eco Label and Certified Quality Salmon certifications Cooke has already achieved for these same facilities. Seafood Trust Eco certification is another level of assurance with a focus on environmental performance.

As increasing numbers of retailers in Europe and North America demand thirdparty certification of the companies that supply them, the BRC has emerged as a trusted, independent certification source. Many retailers and brand owners throughout North America and Europe will only consider business with suppliers who have earned the appropriate BRC certification.

“Seafood vendors, chefs and families all want to know more about how their food got to their store or their plate and they want the assurance that a third-party certification can provide,” said Alan Craig, VP Sales for True North Salmon.

“Certification through the BRC is extremely helpful for our True North Salmon division because the audit process tells us what we’re doing well and where we can improve. Our teams are very proud of this certification because it’s an acknowledgement of a job well done. This is a big deal for us at Cooke and for True North Salmon and our customers,” Craig said.

The Blacks Harbour facility is the first stop in the processing line for True North Salmon’s farmed salmon. Once harvested from the ocean farms, the salmon goes to the Blacks Harbour facility for cleaning and dressing. The whole fish are then sent to the True North Salmon value added facility in St. George where they are cut into fresh fillets, portions and tray packed products. The facility also adds spices and flavouring to some of those products. Atlantic Fish Specialties in Charlottetown is True North Salmon’s smoked and specialty seafood products facility where smoked salmon and other ready-to-eat foods are made.

“The BRC standards for ready-to-eat products are extremely tough, and they should be,” Cooke said. “So we’re really proud of the Atlantic Fish Specialties team, and all our teams, for this achievement.”

ABOUT BRC GLOBAL STANDARDS

The BRC Global Standards are a leading global safety and quality certification program, used throughout the world by over 17,000 certificated suppliers in 90 countries through a network of over 80 accredited and BRC recognized
Certification Bodies. The BRC Global Standards are widely used by suppliers and global retailers. They facilitate standardization of quality, safety, operational criteria and manufacturers’ fulfillment of legal obligations. They also help provide protection to the consumer. www.brcglobalstandards.com

ABOUT COOKE AQUACULTURE

Cooke Aquaculture Inc. is an east coast family-owned company based in Blacks Harbour, New Brunswick with operations in Atlantic Canada and Maine. The company’s sales and marketing division, True North Salmon, sells a broad spectrum seafood products into the Canadian and US markets including fresh fillets, portions and tray packed products as well as cold and hot smoked salmon and trout.

Over the past twenty-five years the Cooke family has built a fully integrated aquaculture company with more than $500 million in annual sales and management over its entire salmon farming value chain – from egg to plate. Cooke also owns Salmones Cupquelan, a salmon farming company in southern Chile, sold under the Heritage Salmon Brand in North America and Culmarex Group, a sea bass and sea bream farming company in Spain. www.cookeaqua.com

Source: Cooke Aquaculture

food safety, fresh seafood

Author: Rod Bestgen

With an ocean on both sides of the country, Costa Rica is a perfect destination for fishing vacation. The Costa Rican geography is privileged with the different ocean in the opposite coasts. You can go to saltwater or freshwater route with the plenty of Costa Rica Fishing destinations and charters to choose from on both Pacific Coasts and Atlantic Ocean. You can choose to be in Guanacaste Costa Rica fishing one day and on the Caribbean on the blue fishing on the next morning. Big fishing in Costa Rica is a popular sport in the country. Fish are so plentiful offshore and inshore, no wonder Costa Rica is famous. Here you will find blue or black marlin, tuna, Wahoo, Dorado, roosterfish, and sailfish.

One of the food highlights on Guanacaste is the seafood. First of all, the food in Costa Rica is natural, fresh, unprocessed and most especially delicious. Due to beachfront facility, abundant supply of delicious fresh seafood from local fishermen is brought every day. The abundance of freshly caught seafood in Costa Rica is endless. Beautiful grilled shrimp, fresh Mahi Mahi, all completed with the few garnishes, reminding of how quality ingredients are needed for clean and good food. The JW Marriott Guanacaste embraces the sea with its open, welcoming architecture and a nestling winding pool in its boson which ends in an infinity pool right on the beautiful beach. The Playa Avellana restaurant serves local Costa Rican food down the beach. The Lola’s is as authentic as it gets. The large slabs of thick dark wood glazed into the perfect beach tables under the low hanging trees. The food is fresh and magnificent. It serves most delicious ceviche savoring the fresh fish in every bite. Open air dining is another highlight about Costa Rica. In each case, the food is fresh and flavorful. Of course, one could not forget the fresh seafood which is a staple in the Costa Rican cuisine although it is more readily available near the coasts of Costa Rica. The fish is the ultimate choice for the standard Costa Rican restaurant that is locally caught in the sea. Moreover, Tamarindo offers an amazing selection of fine international and typical Costa Rican restaurants. Tamarindo local cuisine features an abundant supply of various fresh local seafood, fruits, and vegetables. Many of the restaurants face the beautiful beach so while waiting for food, you can play in the white sand or even admire the beautiful sunset of the region.

One Reason to Live in Costa Rica is because of the place has an abundant supply of fresh seafood including Mahi Mahi, shrimp, tuna, and sea bass. All kinds of tropical fruits and vegetables are grown in the country. Costa Rica is a little piece of paradise lying in between Panama and Nicaragua where democracy and political stability flourish and violent crime is really unknown on the place. Living there for American retirees is easy, fun, and simple. Right now there are lots of Americans who wants to Retire in Costa Rica because of the affordable cost of living.

Article Source: http://www.articlesbase.com/fishing-articles/fresh-seafood-is-bountiful-in-costa-rica-5605886.html

About the Author

One Reason to Live in Costa Rica is because of the place has an abundant supply of fresh seafood including Mahi Mahi, shrimp, tuna, and sea bass.

fresh seafood

by FPI / High Liner Foods (USA), Inc.

DANVERS, Mass. — FPI, a High Liner Foods (USA), Inc. foodservice brand, today announced the addition of six new flavors across its three best-selling product lines, giving foodservice operators bolder and more contemporary flavor choices to revolutionize their menu offerings during the 2012 Lenten season.

The new flavors come fully-prepared and capitalize on the latest trends in flavors and coatings, offering premium white-tablecloth seafood options that allow operators to go beyond traditional battered and breaded seafood options while saving labor and expense. Specifically, the six new products are:

– UpperCrust (R) Multigrain Crusted Haddock – A crunchy multigrain crust featuring a blend of thyme, garlic and lemon on a premium natural cut of haddock combine to make a healthy and delicious menu choice

– UpperCrust (R) Caribbean Crusted Cod – A crust of peppers, coconut and Caribbean spices top an all-natural premium cod portion for a taste of the tropics

– Pan-Sear Selects (R) Cajun-Style Tilapia – A blend of paprika, oregano, thyme, and cayenne pepper on a premium tilapia fillet delivers a hot upscale twist on a classic coating style

– Pan-Sear Selects(R) Maple Cedar Salmon – A flaky and moist wild salmon portion covered in a combination of sweet maple syrup, mustard seeds and fresh herbs creates a unique maple taste experience with all of the benefits of salmon

– FireRoasters(TM) Island Grill Tilapia – A tropical blend of roasted garlic, pineapple and island spices over a white and flaky tilapia fillet combine to create an authentic and premium taste of the islands

– FireRoasters(TM) Bacon Bourbon BBQ Salmon — An all-natural wild salmon fillet smothered in a barbecue glaze made with Jim Beam(R) bourbon and a dash of real bacon yields a sweet and tangy southern-style experience

“With our FPI brand, we’re always focused on developing innovative and flavorful seafood products that create a “wow” factor on any menu”, said Jim LaBelle, Vice President of Foodservice Marketing for High Liner Foods (USA), Inc. “With these new delicious and easy-to-prepare flavors, we’ve tapped into our culinary expertise to give operators bolder tasting seafood choices in our three most popular lines”. The new products also give operators more diverse menu utilization options in using these premium fillets in salads, sandwiches and appetizers in addition to the core center-of-the plate applications.

For more product information and to order, visit www.fisheryproducts.com , or call 800-374-4770.

Jim Beam(R) is a registered trademark of Jim Beam Brands Co.

About FPI / High Liner Foods (USA), Inc.

FPI is a leading brand of quality seafood in the foodservice market, offering an exceptionally broad portfolio of on-trend and in-demand seafood solutions to America’s largest restaurant chains, national distributors and regional specialists. FPI is a core foodservice brand of High Liner Foods (USA), Inc., the U.S. subsidiary of High Liner Foods Inc., a leading North American processor and marketer of prepared, value-added frozen seafood. High Liner’s retail branded products are sold throughout the United States, Canada and Mexico under the High Liner(R), Fisher Boy(R), Mirabel(R), Sea Cuisine(TM) and Royal Sea(R) labels, and are available in most grocery and club stores. The Company also sells its Icelandic(R) Seafood, FPI(R), High Liner(R), and Viking brand products to restaurants and institutions, and is a major supplier of private label seafood products to North American food retailers and food service distributors. High Liner Foods Inc. is a publicly traded Canadian company, trading under the symbols HLF and HLF.A on the Toronto Stock Exchange. For more information about FPI, please visit www.fisheryproducts.com .

Source: FPI /High Liner Foods (USA), Inc.

fresh seafood

by Iain Wilson, South County Independent
Posted: Wednesday, January 25, 2012 at 2:49PM EST

NARRAGANSETT — One of the largest producers of sea-frozen seafood on the East Coast has set its sights on the former site of the Point Judith Fishermen’s Cooperative.

A division of Quonset-based Seafreeze Ltd. has entered into a sales agreement to purchase the building at 75 State St. in Galilee that is currently owned by Slavin Point Judith Co.

The expansion would fill one of the port’s largest buildings and bring with it between 50 and 60 new jobs in the commercial fishing sector.

“They are a longtime, well-managed and family-oriented fishing organization,” said Stephen Kenyon, the lawyer representing Seafreeze owners Glen, Kyle and Richard Goodwin.

To read the rest of the story, please go to: South County Independent

fresh seafood

Source http://en.wikipedia.org

Lamprey fossils are rare because cartilage does not fossilize as readily as bone. The first fossil lampreys were originally found in Early Carboniferous limestones, laid down in marine sediments in North America: Mayomyzon pieckoensis and Hardistiella montanensis.

In the 22 June 2006 issue of Nature, Mee-mann Chang and colleagues reported on a fossil lamprey from the same Early Cretaceous lagerstätten that have yielded feathered dinosaurs, in the Yixian Formation of Inner Mongolia. The new species, morphologically similar to Carboniferous and modern forms, was given the name Mesomyzon mengae (“Mesozoic lamprey”). The exceedingly well-preserved fossil showed a well-developed sucking oral disk, a relatively long branchial apparatus showing branchial basket, seven gill pouches, gill arches and even the impressions of gill filaments, and about 80 myomeres of its musculature.

Months later, in the 27 October issue of Nature, a fossil lamprey even older than the Mazon Creek genera, dated 360 million years ago, was reported from Witteberg Group rocks near Grahamstown, in the Eastern Cape of South Africa. This species, dubbed Priscomyzon riniensis still strongly resembled modern lampreys despite its Devonian age.

fresh seafood, seafood

Source http://en.wikipedia.org

Lampreys live mostly in coastal and fresh waters, although some species, (e.g. Geotria australis, Petromyzon marinus, Entosphenus tridentatus) travel significant distances in the open ocean, as evidenced by their lack of reproductive isolation between populations. They are found in most temperate regions except those in Africa. Their larvae (ammocoetes) have a low tolerance for high water temperatures, which may explain why they are not distributed in the tropics.

Adults physically resemble eels, in that they have no scales, and can range anywhere from 13 to 100 centimetres (5 to 40 inches) long. Lacking paired fins, adult lampreys have large eyes, one nostril on the top of the head, and seven gill pores on each side of the head. The unique morphological characteristics of lampreys, such as their cartilaginous skeleton, suggest that they are the sister taxon (see cladistics) of all living jawed vertebrates (gnathostomes), and are usually considered the most basal group of the Vertebrata. They feed on prey as adults by attaching their mouthparts to the target animal’s body, then using their teeth to cut through surface tissues until they reach blood and body fluid. They will generally not attack humans unless starved. Hagfish, which superficially resemble lampreys, are the sister taxon of the true vertebrates (lampreys and gnathostomes).

Lampreys provide valuable insight into the evolution of the adaptive immune system, as they possess a convergently evolved adaptive immunity with cells that function like the T cells and B cells seen in higher vertebrates. Lamprey leukocytes express surface variable lymphocyte receptors (VLRs) generated from somatic recombination of leucine-rich repeats gene segments in a recombination activating gene-independent manner.

Geotria australis larvae also have a very high tolerance for free iron in the body, and have well-developed biochemical systems for detoxification of the large quantities of this metal.

fresh seafood, Types of Seafood

Source http://en.wikipedia.org

Lampreys (sometimes also called lamprey eels) are a family of jawless fish, whose adults are characterized by a toothed, funnel-like sucking mouth. Translated from a mixture of Latin and Greek, lamprey means stone lickers (lambere: to lick, and petra: stone). While lampreys are well-known for those species which bore into the flesh of other fish to suck their blood, most species of lamprey are non-parasitic and never feed on other fish. In zoology, lampreys are sometimes not considered to be true fish because of their distinctive morphology and physiology. The lampreys are the basal group of vertebrata (hagfishes are actually not vertebrates, but craniates).

fresh seafood, Types of Seafood

Source Wikipedia
In literature
Illustration from an edition of Tacuinum Sanitatis, 15th century.

Vedius Pollio was punished by Augustus for attempting to feed a clumsy slave to the lampreys in his fishpond.

…one of his slaves had broken a crystal cup. Vedius ordered him to be seized and then put to death, but in an unusual way. He ordered him to be thrown to the huge lampreys which he had in his fish pond. Who would not think he did this for display? Yet it was out of cruelty. The boy slipped from the captor’s hands and fled to Caesar’s feet asking nothing else other than a different way to die — he did not want to be eaten. Caesar was moved by the novelty of the cruelty and ordered him to be released, all the crystal cups to be broken before his eyes, and the fish pond to be filled in… – Seneca, On Anger, III, 40

Crassus was mocked by Domitius for weeping over the death of his pet lamprey:

So, when Domitius said to Crassus the orator, Did not you weep for the death of the lamprey you kept in your fishpond? — Did not you, said Crassus to him again, bury three wives without ever shedding a tear? – Plutarch, On the Intelligence of Animals, 976a

This story is also found in Aelian (Various Histories VII, 4) and Macrobius (Saturnalia III.15.3). It is included by Hugo von Hofmannsthal in the Chandos Letter:

And in my mind I compare myself from time to time with the orator Crassus, of whom it is reported that he grew so excessively enamoured of a tame lamprey – a dumb, apathetic, red-eyed fish in his ornamental pond – that it became the talk of the town; and when one day in the Senate Domitius reproached him for having shed tears over the death of this fish, attempting thereby to make him appear a fool, Crassus answered, “Thus have I done over the death of my fish as you have over the death of neither your first nor your second wife.”

I know not how oft this Crassus with his lamprey enters my mind as a mirrored image of my Self, reflected across the abyss of centuries.

“Lampreys have been seen before attacking a human in the great lakes. The lamprey let go a few seconds later after realizing its mistake. The man (who chose to be not named) was taken to the hospital with various injuries.” – From the Jules Verne’s novel Twenty Thousand Leagues Under the Sea.

fresh seafood, seafood, Types of Seafood

Author: James Alar

One of the many benefits of the internet and other technology, is how small the world has gotten, allowing for the buying of online fresh fish. Even just a couple decades ago, buying fresh seafood meant living near or on the coast, and going to docks. That was the best way to get seafood, as it took awhile to transport from the boats to the markets. This usually resulted in products that were several days old, and even often times frozen. Not the best quality, and it definitely shows in the taste.

Today, the online fresh fish market is thriving, and providing seafood right of the boat to virtually anywhere in the country. Now you can have a fresh piece fish, no matter where you live, delivered right to your door step. All you really have to do, is go to a good retailer’s website, browse through the wide variety of seafood, and purchase it. Within a couple days, it will be in your kitchen, ready for you to cook. Many restaurants do not even have this quick of a delivery schedule. Only a few very high end do actually, often having their products flown in. And it reflects in their prices; it usually demands a high premium, but if you can afford it, then it is well worth it. Fortunately, buying online is cheaper and easier. And it is not considerably more expensive than buying from the market. If you are going to be cooking fish, online fresh fish is definitely worth checking out.

If you are going to be buying online fresh fish, there are a few things you should know. Delivery is most often over-night air. Most packages are shipped in sealed bags, with ice packs to keep cold. These are good enough to last for the delivery, and for several more hours. There should not be any worries of the fish going bad if a delivery is left at your door step while you are not there.

Prices are another thing to consider. Yes, fresh fish prices are on the higher side. But, you get what you pay for. The prices for online fresh fish are not that different from what you would pay for the same seafood in your local market. And you are getting a high quality product, not a low grade piece.

One other thing. Often times, an online fresh fish retailer will be out of stock for several types. This is not bad, and in fact normal. Even very large fish markets do not have the same fish all the time. Many times, certain varieties are not available.

There are several good online fresh fish retailers. When looking for one, check the variety of fish they offer. Many carry mostly local fish, and other larger stores carry seafood from around the world. As I mentioned above, you may not always find what you are looking for, due to availability, season, and other reasons.

One online fresh fish retailer I would recommend is All Fresh Seafood. They have a very large offering, great shipping, and good customer support. They have been supplying restaurants and private customers with fresh seafood for the past couple decades, and have earned a solid reputation.

So when you get your seafood, it is time to cook it. There are a lot of possibilities here, with thousands and thousands of recipes. The best thing you can do is to learn about the different ways of cooking fish, and then find an appropriate recipe depending upon what type of mood you are in.

Baking online fresh fish is a quick and easy way to cook fish in the oven, with little clean up. This is a great way to cook during the colder months, as any baked dish is a heart warming comfort food.

Grilling online fresh fish is another great way to make the most of your seafood. Very popular in the warmer months, especially since you can grill outside. While the recipes here are less numerous than baking fish, there are still plenty of them, and all will definitely please.

Article Source: http://www.articlesbase.com/cooking-tips-articles/online-fresh-fish-5670312.html

About the Author

Visit On Cooking Fishto learn how to cook fish like a chef.

fresh seafood