When I posted this Sockeye Salmon picture on my instagram and FB, some friends asked me what is a Sockeye?! Yes, it is a type of salmon! And honestly, I have no idea that there are so many different types of salmon! Kevin fromThe Alaska Guys (TAG),very patiently explained to me how the fishing industry works and the difference of each type and shared with me the range they carry. Their seafood is the closest you can get from the sea to your table! Commercially of course. 😉 Go to theironline storeto find out more, besides a range of SalmonThe Alaska Guys (TAG);also stock a range of wild-caught premium seafood such as Black Cod, Halibut, Snow Crab, and the famous Alaskan Crab (now we don’t have to go to Vegas to have them!) at very reasonable prices. Great for impressing your guests during this festive season
I never really knew the difference between wild caught and farmed salmon. Never knew what I have been missing until the good people from The Alaska Guys (TAG) contacted me. I’ve heard others telling me that there is a difference in taste and texture between the wild and farmed fish, but in my head I was thinking… It can’t be that different right? Fish is fish, until I tasted my first wild caught Alaskan salmon. I’m blown away (the husband too). The first thing I said to my husband was, “Wow! So this is what REAL fish taste like!”. I prepared the wild salmon side by side with the supermarket’s farmed Salmon for comparison and needless to say the wild salmon wins hands down. We couldn’t even finish a 1/4 of the farmed salmon that I got from our local supermarket. It tasted fishy, and unappealing.
I quote from this site:
Wild Vs. Farmed Salmon Comparison
|Higher Ratio of Omega-3 to Omega-6 Fatty Acides
|Lower levels of protein and much fattier
|PCBs (class of organic compounds that are highly toxic)
|8 times as many PCBs
|Naturally orange or red because of diet
|Given pigments to turn color of salmon from natural white
|Contain low amounts of lice, disease and contaminations
|High levels of disease, lice pesticides and given large amounts of antibiotics
|Populations killed off by escaped farmed fish
|Excess waste and disease harm natural eco-system
|Slightly higher price
|Cheaper because already in nets
Side by side comparison of their wild caught Alaskan Sockeye and Norwegian salmon from supermarket. The colour of the Sockeye just pops! It’s so much redder! And when I am handling the meat, the thawed sockeye felt firmer and fresher compared to the fresh salmon (the supermarket people can’t even tell me what kind it was when I asked). I was pleasantly surprised that I didn’t even have to remove any pin bones from the Sockeye! I will be posting a few salmon recipe in the next couple of days, for now here is the Wild Sockeye Salmon with Soy Honey Ginger Glaze. The giveaway widget is after the recipe.
Ingredients (Serves 2)
- 350-400g wild salmon fillets
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 3 tbsp honey
- 1 tsp grated ginger
- 1 clove garlic, grated/crushed
- 1 tbsp chopped spring onion
- 1-2 tbsp oil
- Chopped spring onion, for garnishing
- For garnishing fried ginger slices (optional)
In a small bowl, mix in soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger.
Pour mixture into a heavy bottom sauce pan and bring to boil on med high heat.
Lower heat to med and allow mixture to reduce while stirring occasionally (about 1-2 mins).
Watch to make sure it doesn’t burn.
Remove from heat, stir in spring onions, and set aside.
Heat pan with oil on med high heat.
When oil is shimmering, place salmon in pan skin side up.
Allow to cook for 2-3 mins, untouched.
This gives the salmon a nice sear, and golden crust while keeping the center moist.
Carefully flip salmon and allow to cook for another 2-3 mins.
Remove from pan and pour or brush on glaze.
I brushed it on and serve the extra glaze on the side.
Garnish with fried ginger & chopped spring onions.
Serve with steamed white rice.
Don’t forget to take part in the giveaway below and use the 5% discount (quote “Delishar5”)!