Fish stay fresh in a flash; Run water over the seafood before starting meal prep

Nutrition experts have been telling us to eat more fish, but nowsome are cautioning against eating too much of it.

The reason is the chemical residues found in some seafood. So, thecaution is warranted.

However, according to the Alaska Seafood Marketing Institute,Alaska's marine habitats are extremely clean, and therefore itsseafood is pure and free of contamination by pesticides, petroleumderivatives, PCBs, metals and bacteria.

Another issue is freshness. Fish deteriorates quickly so it'simportant to either keep it frozen or eat it within 24 hours ofpurchase.

So where can one buy wild seafood confidently and conveniently?Right from the source - Juneau, Alaska.

The fishing season in Alaska is strictly regulated to ensure asustainable industry. In order to supply fresh fish to all 50 statesyear-round, a place called Taku Store flash-freezes its catch. And,since the processing plant is right at its dock, fish go directlyfrom fishing boats to processing.

Since meal plans often change from cooking at home to take out ordining out, the once "fresh" fish might have to spend another day inthe refrigerator, where it continues to deteriorate.

But, Taku's seafood remains in pristine condition frozen and readyto defrost just before you're ready to cook it. Submerge a package offish in cold running water and it will defrost in five to 10 minutes.

These fresh Alaska fish can be ordered at 800/582-5122, or on-line at: www.takustore.com.

Here is a recipe to use when it arrives:

Wild Alaska Salmon with Caper, Olive and Tomato Sauce

(Prep times; 10 minutes; cook time: 20 minutes)

2 Alaska salmon or halibut fillets (8-10 ounces each), thawed

Salt and pepper

1 teaspoon olive oil

3/4 cup white wine

1/4 cup peeled diced tomatoes, fresh or canned (drained, ifcanned)

* tablespoons chopped pitted olives

1 tablespoon capers, rinsed and drained

1 tablespoon butter

1 tablespoon chopped parsley

Heat oven to 325 degrees F. Pat fish dry; season with salt andpepper. In a nonstick skillet with oven-proof handle, heat oil overmedium-high heat. Add fish in a single layer, flesh side down, cook 1-2 minutes or until golden. With a spatula, turn fish over and removepan from heat. Cool one minute; add wine.

Place skillet in oven; cook fish 7-8 minutes per inch measured atthe thickest part of the fish, or until a thin-bladed knife insertedinto thickest part encounters no resistance. With spatula, removefish from skillet to paper towel-lined plate; remove any small bonesby gently pulling with your fingers or tweezers. Cover fish withplastic wrap and set aside in a warm place.

Add tomatoes, olives and capers to wine in skillet; simmer overmedium heat until reduced to about 1/2 cup. Add butter and parsley;simmer just until butter melts. Transfer fish to plates and spoonsauce over. Makes 2 servings.

Nutritional analysis per serving: 515 calories; 51 grams protein;3 grams carbohydrate; 1 gram dietary fiber; 25 grams total fat; 6grams saturated fat; 155 milligrams cholesterol; 584 milligramssodium.

Copyright 2003 by Telegraph-Herald, All rights Reserved.

Fish stay fresh in a flash; Run water over the seafood before starting meal prep

Nutrition experts have been telling us to eat more fish, but nowsome are cautioning against eating too much of it.

The reason is the chemical residues found in some seafood. So, thecaution is warranted.

However, according to the Alaska Seafood Marketing Institute,Alaska's marine habitats are extremely clean, and therefore itsseafood is pure and free of contamination by pesticides, petroleumderivatives, PCBs, metals and bacteria.

Another issue is freshness. Fish deteriorates quickly so it'simportant to either keep it frozen or eat it within 24 hours ofpurchase.

So where can one buy wild seafood confidently and conveniently?Right from the source - Juneau, Alaska.

The fishing season in Alaska is strictly regulated to ensure asustainable industry. In order to supply fresh fish to all 50 statesyear-round, a place called Taku Store flash-freezes its catch. And,since the processing plant is right at its dock, fish go directlyfrom fishing boats to processing.

Since meal plans often change from cooking at home to take out ordining out, the once "fresh" fish might have to spend another day inthe refrigerator, where it continues to deteriorate.

But, Taku's seafood remains in pristine condition frozen and readyto defrost just before you're ready to cook it. Submerge a package offish in cold running water and it will defrost in five to 10 minutes.

These fresh Alaska fish can be ordered at 800/582-5122, or on-line at: www.takustore.com.

Here is a recipe to use when it arrives:

Wild Alaska Salmon with Caper, Olive and Tomato Sauce

(Prep times; 10 minutes; cook time: 20 minutes)

2 Alaska salmon or halibut fillets (8-10 ounces each), thawed

Salt and pepper

1 teaspoon olive oil

3/4 cup white wine

1/4 cup peeled diced tomatoes, fresh or canned (drained, ifcanned)

* tablespoons chopped pitted olives

1 tablespoon capers, rinsed and drained

1 tablespoon butter

1 tablespoon chopped parsley

Heat oven to 325 degrees F. Pat fish dry; season with salt andpepper. In a nonstick skillet with oven-proof handle, heat oil overmedium-high heat. Add fish in a single layer, flesh side down, cook 1-2 minutes or until golden. With a spatula, turn fish over and removepan from heat. Cool one minute; add wine.

Place skillet in oven; cook fish 7-8 minutes per inch measured atthe thickest part of the fish, or until a thin-bladed knife insertedinto thickest part encounters no resistance. With spatula, removefish from skillet to paper towel-lined plate; remove any small bonesby gently pulling with your fingers or tweezers. Cover fish withplastic wrap and set aside in a warm place.

Add tomatoes, olives and capers to wine in skillet; simmer overmedium heat until reduced to about 1/2 cup. Add butter and parsley;simmer just until butter melts. Transfer fish to plates and spoonsauce over. Makes 2 servings.

Nutritional analysis per serving: 515 calories; 51 grams protein;3 grams carbohydrate; 1 gram dietary fiber; 25 grams total fat; 6grams saturated fat; 155 milligrams cholesterol; 584 milligramssodium.

Copyright 2003 by Telegraph-Herald, All rights Reserved.