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Posts Tagged ‘lobster’

Seafood at Oregon Seafood in Hillsboro Oregon

1 Tilapia (various species and hybrids of the genus Tilapia) originated from Mediterranean and African countries and has been successfully cultured throughout the world in temperate to tropical regions. Within the last few years, production of tilapia (pronounced “tuh-laa-pee-ah”) in the United States has exceeded freshwater trout.

2 Tilapia is a hardy fish that will thrive in outdoor ponds or high tech tank systems using several different filter types to clean and recycle water. The fish is fed high quality, grain based pellets to produce a mild flavored fillet. Oregon has a wild fishery of tilapia found in Central Oregon lakes and Rivers brackish water estuary that are sold in regional seafood retail shops as fresh, gutted fish.

3 Similar in appearance to bream tilapia are produced with a wide range of skin colors, black to dark blue to brilliant golden red. Much of the tilapia production in the United States is sold to Asian buyers as a live product which is generally harvested at 1 – 1 1/2 pounds.

4 Tilapia’s mild flavor and medium to fine grained flake lends itself well to all types of cooking. It is excellent fried, broiled, grilled and blackened. Tilapia cooks quickly, when the flesh turns opaque white, it’s ready to be served. If fish is cooked in parchment, foil or a sauce, add five minutes to the total cooking time. Fillets less than 1/2 inch thick do not need to be turned during cooking. Remember, Fish cooks quickly. Do not overcook. Fish is done when the flesh becomes opaque and flakes easily when tested with a fork. Poaching, steaming, baking, broiling, sautéing, microwaving are excellent low fat cooking methods, if you don’t add any high fat ingredients.

5 Marinate in your favorite salad dressing prior to cooking. Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad. Broil or grill with lime-butter and seasoned salt. Oil the grill to prevent fish from sticking. Bake whole fish with a crab or shrimp stuffing. Add leftover fish in broken pieces to salads, soups or sauces.

Seafood at Oregon Seafood in Hillsboro Oregon

1 Channel catfish, (Ictalurus punctatus) are produced from 177,360 acres of catfish ponds in Florida, Mississippi, Alabama, Arkansas and Louisiana with an annual yield of 470 million pounds. The channel catfish is the only spotted North American catfish with a deeply forked tail and bluish, to olive-green back shading to a white belly. They are raised in a quality-controlled environment of clay-based ponds filled with pure fresh water pumped from underground wells. The average pond, constructed by building above-ground levees to serves as natural barriers, is 10 to 20 land acres in area and 4 to 6 feet deep.

2 Farm raised catfish are fed a puffed, high-protein floating food pellet a mixture of soybeans, corn, wheat, vitamins and minerals. This specially formulated feed is one of the reasons for the catfish’s subtle taste and lack of fishy odor. At 18 months old averaging 1 to 11 1/2 pounds, farm-raised catfish are harvested with seines large, weighted nets and loading baskets and shipped in aerated tank trucks to the processing plant. Catfish are kept alive until processed, making them among the freshest freshwater fish available.

3 Genuine U.S. farm raised catfish is ranked the fifth most popular fish consumed in the United States after shrimp then tuna, and cod.

4 Cooking: The general rule is 10 minutes per inch of thickness, at the thickest part of the fillet or steak, at 400-450 degrees F. If fish is cooked in parchment, foil or a sauce, add 5 minutes to the total cooking time. Fillets less than 1/2 inch thick do not need to be turned during cooking. Fish cooks quickly. Do not overcook. Fish is done when the flesh becomes opaque and flakes easily when tested with a fork. Poaching, steaming, baking, broiling, sautéing, microwaving are excellent low-fat cooking methods, if you do not add high fat ingredients. Marinate in your favorite salad dressing prior to cooking. Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad. Broil or grill with lime-butter and seasoned salt. Oil the grill to prevent fish from sticking. Bake whole fish with a crab or shrimp stuffing. Add leftover fish in broken pieces to salads, soups or sauces.

5 Oregon Seafood keeps a healthy stock of fresh catfish on hand every day. Specially cut to the customer’s needs. It is hard to find a Fish Market that is as clean and service orientated as Oregon Seafood in Hillsboro Oregon. Catfish is one of their main sellers and is always very fresh. It’s hard to beat the quality at Oregon Seafood.

Oregon Seafood Hillsboro Oregon

1 Succulent and sweet, wild caught shrimp is available fresh year round and is an excellent source of high quality protein. Naturally low in fat, carbohydrates and calories, it’s an ideal choice for a low carbohydrate diet and healthy lifestyle. It also is a source of omega 3 fatty acid, which medical research shows may reduce the risk of heart disease.

2 Shrimp is the most popular seafood in the United States, so it is good to know that it is a naturally renewable and sustainable resource. Most shrimp spawn offshore in deep water from early spring through early fall. They reproduce rapidly with one female shrimp releasing thousands of eggs that hatch within 24 hours. All the young shrimp are carried by currents into coastal estuaries to mature. Then when water temperatures are warm, shrimp grow very fast. As the shrimp grow they move gradually seaward returning to the ocean to spawn. The average life cycle of a shrimp in the wild is only 13 months or less. Some records indicate some have lived longer but those are the exception. They reproduce rapidly, which is a good thing since so many people like to eat them. Female shrimp lay over a thousand eggs which are attached to her swimming legs. Most shrimp spawn offshore in deep water from early spring through early fall. The young shrimp are carried by currents into coastal estuaries where they mature. Shrimp grow very quickly. They often have to shed their old shells to grow new ones so the shell will fit better.

3 No matter the season, just thinking about eating succulent and sweet wild-caught shrimp can be intoxicating. As America’s favorite seafood, shrimp is the perfect taste bud tickler to spark your appetite and pique your culinary curiosity. As a perennial chef’s favorite, wild-caught shrimp shines in culinary cuisines from the Pacific Rim, the Italian countryside, South Beach and the bistros of Europe. Shrimp can be a superstar on any menu when presented simply or in creative combinations with a variety of ingredients, including orange citrus, tropical fruit and exotic spices.

4 There are five species of wild-caught shrimp commercially harvested in the Gulf of Mexico and South Atlantic waters. Four shrimp species are categorized by shell color: pink, white, brown, and royal red. The fifth species is rock shrimp, a smaller deep-water cousin of the pink, brown, and white shrimp with a tough, rock-hard shell.

5 All types of shrimp are in stock at Oregon Seafood year round. Fresh shrimp, as well as frozen block shrimp of all kinds all at very reasonable prices for your dinner table. Oregon Seafood also, keeps live lobsters, crab, oysters and clams in their seawater tanks year round.

We all have a friend who is completely helpless in the kitchen.  Actually, if you don’t have a friend like that, read on, because I have enough friends who meet that description to share at least one of mine with you.

The gift recommendation that I’m about to offer for him is rather expensive, so be prepared.  I promise you, though, that you will discover it’s a very good investment on your part.  Perhaps that nameless man is your roommate, your cousin or even your own son who you can seem to get to move out of your house.

Give the gift of a romantic dinner with the person of his own choice–right there in his home.  When you get right down to it, nothing impresses an unsuspecting date more than an intimate dinner that the host has prepared himself (with your encouragement, of course.  I really do have a particular friend in mind as I write this, and he needs all the help that I can give him, and I’m sure your similar friend does, too.  You may need to be very specific when you give him your gift and the instructions to go with it.  Remind him to light candles, choose the music for him and suggest he pick up his dirty socks.

Start with a gift of a selection of gourmet cheeses for the beginning course  If he is capable of slicing a couple pears or apples, suggest that as well.  He can serve this course as a finger food or at the dining table as the formal beginning of the meal.

For the entree, present him with a certificate for a delicious gourmet dinner of lobster a different seafood dinner or perhaps a combination of steak and lobster, sometimes known as surf and turf.  As noted, this guy needs plenty of help, so the fresher the lobster the better.

Tell him to cap off the evening with a magnificent, turtle cheesecake.  Or, if he does not like chocolate, then select the more traditional New York cheesecake, decorated with a sprig of fresh mint.

You might also recommend a fine wine, if he consumes alcoholic beverages.  Lobster is sufficiently robust that it is perfectly safe to offer a bold wine.  He might consider a Burgundy or Merlot, although if he is not very adventurous, then perhaps a Chardonnay would be better for him.

Once you’ve done your part in the affair, relax until you receive the engagement announcement.  If it doesn’t arrive within six months, just find another friend.  That will be much easier.

Oregon Seafood Hillsboro Oregon

1 Black Tiger Shrimps are commonly found in Southeast Asia. These shrimp are shipped raw shell-on, EZ Peel, PTO, cooked and other value added presentations.

2 Black Tiger Shrimp are highly adaptable seafood for the kitchen, and very suitable for all cooking methods.

3 Most Black Tiger Shrimp available in the United States are raw, shell-on, EZ Peel and CPTO. Most Asian consumers prefer raw Head On.

4 Black Tiger Shrimp have brown, blue, gray and black striped shells which cook to a pink, orange and red color.

5 When it comes to shrimp, black tiger shrimp happens to be one of the most popular forms available on the market today. Characterized by dark stripes encircling the shell, the black tiger shrimp grows to be one of the largest shrimps available commercially. You may have even seen them on some menus as black tiger prawns, that’s how big they are.

6 When cooked, the stripes on a black tiger shrimps actually turn a striking red color. The rich, white meat holds the stripes, even when peeled. Due to the bold color, tiger shrimp make a great presentation, especially when served with the tail intact. Since most tiger shrimps are quite large, the size adds extra flair to the dish.

7 Create a Stunning Dish with Large Black Tiger Shrimp

8 Besides offering a great look, the flavor and nutrition secure the tiger shrimp’s popularity. The delectable meat from a tiger shrimp has a flavor that lends itself well to sauces. Generally, black shrimp tends to be more succulent than white shrimp, but like all tiger shrimp, it is a great high-protein addition to any diet.

9 Here at Oregon Seafood, we would not be satisfied with just providing the standard black tiger shrimps, so we now offer giant black tiger shrimp U-12. Even larger than ordinary, these are among the largest shrimp in the world. Their size makes them an alluring base for a shrimp cocktail or on the grill. Of course, all of our shrimp come Fresh from the Ocean to our store and then to your table.

Once you have received your live lobster for delivery be sure and leave the bands on the claws as long as it is alive. These claws are very strong and with one quick snip can give you a broken finger if your not careful. The bands are to be removed as soon as the lobster is dead.

Defrosting frozen lobster meat or whole lobsters can destroy the flavors of them. Do not overcook when heating they should only be warm not hot to the touch. The meat will become a lot tougher if it gets to hot or is cooked to long.

It is very simple to cook live lobsters and only takes about ten minutes a pound to boil. Water should immerse the entire lobster within the big deep pot.

A helpful tip to remember is to always pierce a hole in the lobsters head as soon as they are removed from the pot. The meat will be tender and mouthwatering when removed from the shells.

The water that you cook the lobsters in can be used as a base for seafood soups, pasta dishes and casseroles. It will only add to the flavor of these dishes. You can also freeze the broth until it is needed.

An important thing to remember is too be sure the lobsters you are cooking is in good health. Never cook a lobster whose tail is straight this means he died in transit or before cooking. You should always take a sniff of your lobsters before cooking to make sure they all smell of freshness. If there is a strange unrecognizable scent to them then never cook them as they could make you and your family sick. They are best cooked as soon as you receive them.

When preparing to cook your live lobster know that the hard shell takes longer to cook and the softer shelled ones take less time.

Grilling lobsters is another great and healthy way to prepare them. Whole lobsters are placed onto a hot grill and then left on one side til it turns bright red then turned and left on opposite side until that is the same in color. Serve with delicious garlic butter and gumbo if you have it on hand.

You can split live lobsters for delivery and cook on the grill too if a whole one is too much for just one person to eat. Place split sides down first and cook three minutes then turn to shell side and cook about 6 minutes longer. The shell will be the shade of bright red as it is when boiling when done. Add some lemon juice squeezed on it and of course butter and your ready to eat.

Oregon Seafood Lobster

1 Clawed Lobsters comprise a family of large marine arthropods. Many Larger Lobsters can weigh in over 5 lbs. smaller varieties are sometimes called “lobsterettes”. Lobsters have a tough exoskeleton, which protects it, and it is an invertebrate organism with a sweet rich meat. Like all arthropods, Lobsters must molt in order to grow, they must shed their skeleton skin and this leaves them vulnerable for attack by various praetors during this molting time period.

2 Lobsters truly define the statement of survival of the fittest from Charles Darwin’s theory of evolution. They are one of the true warriors on the ocean floor. Only the biggest and the fittest survive the ocean bottom because it is a fierce world with fierce competition. Of course, many of those that survive the depths of the ocean end up at Oregon Seafood in their live sea tanks. Oregon Seafood then provides them a home on your dinner plates. Lobsters are considered a delicacy around the world.

3 The environmental conditions of the lobsters can vary from ocean to ocean. But the lobster’s temperature environment does not fluctuate much since their home is large mass of water – the ocean.

4 Like all arthropods, lobsters are bilaterally symmetrical. The anatomy of the lobster includes the cephalothoraxes which is the head fused with the thorax and the abdomen. The lobster’s head consists of usually two pairs of antennae eyes and mouth. Because a Lobster lives at the bottom of the ocean, their vision is poor and instead the lobster uses its antennas as sensors. They feel their self around the bottom of the sea very well. The abdomen of the lobster includes its ten legs and swimmerets.

5 They generally thrive in cold shallow waters where there are lots of coverings and rocks to hide from predators. These Lobsters are unique organisms that are curious and solitary. They live a complex life outside of being eaten in which they go exploring during the night, which makes them nocturnal.

6 Lobster’s natural prey is mainly the Cod and then there are others such as the Haddock, the Flounder, and even bigger Lobsters that will eat smaller Lobsters just for a easy food source.

7 These Lobster are popular food, and commonly boiled or steamed; for either method, they must be alive until they are cooked. They can survive out of water for a number of hours if kept in the refrigerator. Oregon Seafood has live sea tank where you can go in and pick out the Lobster of your choice. The kids love hanging around the tanks and poking fun at all the live Lobsters and Crabs.

Once you have received your live lobster for delivery be sure and leave the bands on the claws as long as it is alive. Sometimes they may slip during transit. You do not want a loose claw to grab one of your fingers as it would snap it into like a twig. Only take the bands off claws when the lobster has died.

Defrosting frozen lobsters or their meats should be avoided as it detracts from their flavors when cooking. Do not overcook when heating they should only be warm not hot to the touch. The meat will become a lot tougher if it gets to hot or is cooked to long.

It is very simple to cook live lobsters and only takes about ten minutes a pound to boil. Water should immerse the entire lobster within the big deep pot.

Lobsters heads hold much of the water they were boiled in so making a slight hole in them will drain out the cooking juices and seal the flavors in. This helps the meat inside stay tender and just ripe with flavor.

The water that you cook the lobsters in can be used as a base for seafood soups, pasta dishes and casseroles. It will only add to the flavor of these dishes. You can also freeze the broth until it is needed.

Healthy lobsters will put up a fight with you when you pick them up. Never cook a lobster whose tail is straight this means he died in transit or before cooking. You should always take a sniff of your lobsters before cooking to make sure they all smell of freshness. If there is a strange unrecognizable scent to them then never cook them as they could make you and your family sick. They are best cooked as soon as you receive them.

When preparing to cook your live lobster know that the hard shell takes longer to cook and the softer shelled ones take less time.

You can also grill whole lobsters on a hot to medium hot setting. Place the lobsters back onto grill and turn them once the shell turns a bright shade of red. Once turned cook about 5 minutes more until you think it looks done.

You can also split live lobsters for delivery and grill this way. Start with the meat side down and turn once 3-4 minutes is up and when on the shell side cook about 6-8 minutes more until shell is bright red shade and meat is very tender. It is important to remember not to overcook.