As beef prices continue to rise and supply chain issues plague the industry, seafood has been making a splash on menus across the world. However, with increased reliance on seafood comes more risk to the oceans. As demand for seafood grows, it’s also ushering in a new wave of consumer interest in the sustainability practices that bring fish to the table. There are a lot of terms used to imply that seafood is sustainably fished and harvested, but what do they really mean?
A sustainable blue salmon fillet from Afishionado. Photo courtesy Oceanwise Seafood Festival
You can read part 1 in our sustainable seafood series by clicking here. But in the meantime, here are some scrumptious sustainable seafood recipes for you to enjoy!
Salmon Kebabs with Fresh Mango Salsa
Recipe courtesy Chef Maranatha Leconte for Blue Glacier
Yield: 4 servings
Ingredients
Ingredients for salsa
Method
- Dice up all fresh produce and place into a large bowl. Throw in dry seasoning and extra virgin olive oil. Add the salmon chunks and mix together. Let marinate for at least two hours. For more flavor, consider marinating for up to 24 hours.
- Place the salmon chunks and produce on kebab skewers and bake at 375 degrees or pan fry in a large skillet on medium heat.
- For the salsa, simply dice the mango and add it into your favorite salsa mix. Similar to the salmon, let marinate for up to 24 hours.
Roasted Scottish Salmon
Recipe courtesy Chef Grant MacPherson, Seafood Scotland Culinary Council
Yield: 4 servings
Ingredients
Method
- Preheat the oven to 350°F. Cut the spaghetti squash in half and remove the seeds. Place the cut squash onto a foil lined sheet tray and bake for 40 minutes, until fork tender. When cooked, use a fork to carefully pull the flesh away from the skin.
- Peel and cut the parsnips into 5-inch batons that are ½-inch thick. Spread the cut parsnips onto a parchment lined sheet tray, drizzle with oil and roast for 15 minutes at 450°F.
- Cut a handful of fennel fronds and spread them on a silicon mat lined sheet tray. Lay another silicone mat directly over, followed by a sheet tray. Bake for 30 minutes at 350°F then remove the trays and let cool. Remove the top tray then carefully remove the top silicone mat. The fronds should be dry and brittle.
- Use a mandolin to thinly slice the fennel bulb. Toss with lemon oil in a bowl.
- Combine the sliced tomatoes, shallot, vinegar and extra-virgin olive oil in a bowl. Season with salt and pepper. Let rest for 15 minutes before using.
- Season the salmon with salt and pepper. Heat the grapeseed oil in a nonstick pan. Gently place the salmon into the pan, lightly pressing so it all makes contact with the pan. Cook for 4 minutes, without moving. Using a fish spatula, carefully flip the fillets and cook for another 4 minutes. The fish should have formed a light golden-brown crust on both sides. Remove from the heat and pat on a paper towel lined plate.
Assembly
Evenly distribute the roasted spaghetti squash between the middle of each plate. Add 5-6 parsnip batons and spoon ¼ cup of the tomato dressing around the plate. Place a salmon fillet on each mound of squash and parsnips and top with a small handful of the dressed fennel. Garnish with dried fennel fronds.
Red Chile Tuna Tartare
Recipe courtesy Chef Nick Klug, Vice President of Culinary, Sports & Entertainment for Proof of the Pudding
Ingredients
Method
- On a dry pan over medium heat, toast the garlic for 7-10 minutes - it will get dark to black in some spots. Remove the garlic and toast the Guajillos, about 10 seconds per side. Cover the chiles with boiling hot water and let sit for 20–30 minutes until soft. Remove the chiles and discard the water. Add the garlic, lime juice, achiote paste, and Guajillos to a blender and blend until smooth. Cool the chile mixture.
- Place the tuna in the freezer until it becomes slightly firm, it will be easier to cut this way. Cut the tuna into a small dice, ¼” or less.
- Add the chile mixture to the tuna, add red onions and cilantro and mix thoroughly to combine. Add on top of fried wonton shell or tostada shell as a killer cold app, garnish with a radish and some cilantro.
Note: This is used as a filling in a wonton taco for a passed appetizer.
Smoked Loch Etive Trout
Recipe courtesy Chef Grant MacPherson, Seafood Scotland Culinary Council
Yield: 4 servings
Ingredients
Method
- Combine the crème fraiche, lemon, and mint in a bowl and season with salt. Place in refrigerator to chill.
- Toss the portabella mushrooms with the oil, and thyme, then season with salt and pepper. Heat a nonstick pan over high heat and sauté the mushrooms until they form a light golden-brown crust on both sides. Remove from the heat.
- Toss the mixed greens with the lemon oil.
Assembly
Dallop 2 tablespoons of the mint crème fraiche off center of each plate. Layer two ounces of the smoked trout and lean 4 pieces of the cooked portabella mushrooms on the trout. Loosely set ½ cup of the tossed greens next to the mushrooms and garnish with 2 asparagus tips and a few radish slices.
Oceanic ‘Looking Glass’ Sea Bass
Recipe courtesy McCormick for Chefs
Yield: 4 servings
A clear agar agar seasoning sheet loaded with fresh lemon zest and juice, garlic, ginger, black pepper, and toasted sesame seeds is as delicious as it is beautiful for seasoning poached cod, halibut, and sea bass.
Ingredients for Oceanic Looking Glass
Method
- In a heavy bottom saucepan, whisk water and agar agar together and heat while whisking to a simmer. Bubbles will form on the bottom of the pan. Lower heat and stir with a rubber spatula until mixture becomes clear, just a minute or two. Remove from heat and continue to stir.
- In a bowl, combine lemon juice and zest, garlic, sesame seeds, ginger, oil, pepper, and salt. Mix well.
- Add warm water thickened with agar agar to the other ingredients and whisk well to combine. Allow it to cool slightly but not under about 95°F, at which point it will gel. Add Dulse Seaweed and mix to combine.
- Lay a sheet of plastic wrap over a parchment-lined sheet tray. Use a tablespoon to mix all ingredients. Pour 1½ tablespoon mixture over a portion of plastic wrap that is about the size of fish portion to be seasoned. It will gel in 5 to 10 minutes or faster if refrigerated. Cut the wrap between portions of gel and leave the gel on plastic.
Ingredients for Sea Bass
Method
- In a heavy bottom pot, bring stock to a boil and reduce to just below a simmer. Add fish and adjust temperature of stock to 140°F to 145°F. Poach until fish is cooked and flaky.
- In a heated serving bowl, arrange 1½ cups seaweed as desired and sprinkle with 2 tablespoons edamame peas.
- Remove fish from poaching stock and immediately invert the gel on plastic over the fish and gently peel back the plastic. Pour ½ cup of hot stock over prepared dish and plate fish over seaweed. Drizzle an additional tablespoon of hot stock over agar agar sheets and serve immediately.
Brazilian Fish Stew
Recipe courtesy Forever Oceans
Ingredients
Method
- Place the fish into a medium size bowl. Season with salt, pepper, and zest and juice from half of the lime. Set aside.
- Take a large frying pan and place over a medium to high heat on the stove. Add the oil, when hot add the carrots and onions, cook 2 to 3 minutes. Turn the heat down to a medium and add the bell pepper, garlic and jalapeño and cook for an additional 4 to 5 minutes.
- Add the tomato paste, chopped tomatoes and coconut milk, stir and bring to a simmer, then cook for 10 minutes to slightly thicken the stew. Then carefully add the fish, cover with a lid and simmer for 6 to 7 minutes or until the fish is cooked.
- Taste and adjust the seasoning with extra salt and the remaining lime juice if needed. Sprinkle over the freshly chopped cilantro and serve with cooked rice.
