Seafood has become a staple in our house. At least once a week I serve up some type of seafood. Scallops, salmon, tuna, halibut, shrimp, and many others are on regular rotation around here. Since we moved to the West Coast I have found that my love of seafood has reached new heights. Driving by the ocean daily, will do that to you. Additionally, by way of nutritionist school, I have gained an even deeper awareness of the many nutritional benefits of wild caught seafood, including it’s abundance of omega-3 essential fatty acids, obviously quality protein and of course, fat soluble vitamins A and D and various macro and trace minerals including iodine, selenium, zinc and magnesium. Our soils may be depleted of certain trace minerals, but every mineral we need is in the oceans and seafood is our only sure source for obtaining them all. These are just some of the many reasons high quality seafood at the top of the list for our protein choices, around here.
Why Sustainable, Wild Caught Seafood is Your Best Choice:
Regardless of the long list of nutritional benefits, it so very important to always harbor concern for overfishing and sustainability. Selecting your fish should comes with a responsibility, and hopefully, a commitment to supporting sustainably managed fisheries with a focus on best practices and ethics. I personally want to know the fisherman are using ethical catch methods (hook and line) and that at the heart of the business I am supporting, are small boat fishermen who really care and have a high level of pride in what they do. Those nutritional benefits listed above, you can be sure those will only come with wild cause fish. Just an FYI for those who still don’t know, farm raised fish, often receive antibiotics and inappropriate feed, including soy meal containing pesticide residues. Oh and pssst, farm raised salmon are actually given a dye to make their flesh pink!
One Hook, One Fish at a Time
Only a small percentage—less than 5%—of Alaska seafood comes from hook and line methods, but what line-caught fish lack in quantity, they more than make up for in quality. Using a small boat, hook and line fishermen catch and process One Hook, One Fish At A Time. This is a traditional way of fishing that results in an extremely high quality fish. Additionally, the knowledgable fishermen who know where to fish and can pinpoint species with the right lures, results in minimal by-catch.
A line-caught fish is a superior product and is the most premium quality fish on the market. No fish is handled with more care from the time it leaves the water until it is delivered to a customer than a line-caught fish. With these practices come the belief that each fish deserves to be treated with a singular devotion to quality and the respect due to a wild creature, all the way to the consumer.
How to Know You Are Getting the Best
Alaska is the only state with a mandate for sustainable seafood written right into its State Constitution. I am so excited to be working with Alaska Gold Brand, from the Seafood Producers Cooperative. When you buy from a fishermen’s cooperative you are buying fish right from the fisherman, supporting their mission and their methods. By working as a cooperative, this allows the fishermen to band together their resources to ensure the highest quality, the best practices and the fairest price.
This creative approach brings programs like their monthly subscription which promises you get the best price on sustainable fish shipped straight to your door each month. Check it out here.
You can also purchase sustainably caught wild fish direct from the cooperative here. Use coupon code “TastyTuna” for 10% off all of Alaska Gold Brand’s tuna products (medallions, loins and canned tuna).
Line-Caught Albacore Tuna
Line-caught albacore tuna caught off the Pacific Northwest Coast is the best tasting and most nutritious you will get your hands on. Because of this, it is best served sashimi style or quickly seared, so you can enjoy the full, unprecedented fresh light flavor. Alaska Gold’s line-caught albacore tuna is sustainable, certified by MSC and rated green from Monterrey Bay Aquarium’s Seafood Watch Program.
This recipe is one of my favorite ways to enjoy this beautiful albacore tuna. Searing brings out the buttery, yet mild flavor of the fish. I find a quick brush of some melted ghee enhances that flavor, add a little salt and some pepper and that’s all it needs. You can certainly add sesame seeds or soy, if you’d like. I personally opt for keeping in simple and letting the flavor shine, serving it atop salad greens, with a beautiful Wasabi Citrus Aioli for a little finishing move.
serves approx. 4
- 1 pound line caught albacore tuna medallions
- 2 tablespoons melted ghee
- sea salt
- freshly ground black pepper
- toasted sesame seed oil (for brushing on after cooking)
For Serving (optional):
- red pepper flakes
- sweet red peppers
- scallions, thinly sliced
- lettuce, micro greens or whatever fresh greens of your choice
Wasabi Citrus Aioli:
- 1/2 cup homemade mayonnaise (store-bought will also work)
- 2 teaspoons prepared wasabi paste (more if you want it spicier)
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 teaspoon fresh lime and/or lemon zest
- 1 clove garlic, finely minced
Make the aioli, first. In a blender add all of the aioli ingredients, and blend until smooth and creamy. You can also add to a small bowl and whisk well to combine. Set aside.
Preheat a well-seasoned cast iron grill pan or regular cast iron skillet over a high heat. Add 1 tablespoon of the melted ghee.
Pat dry the tuna medallions. Lightly coat each with a very thin layer of melted ghee. Season with sea salt and black pepper.
Sear the seasoned albacore medallions in the preheated pan, 1 minute on the top and then 1 minutes on the bottom (2 minutes if you want it less rare). Remove from the pan, and brush with a small amount of toasted sesame seed oil, season to taste, with sea salt and black pepper serve with the wasabi citrus aioli, fresh scallions, a pinch of red pepper flakes and if you’d like fresh lime juice or a little soy sauce. Slice crosswise into 1/3″ slices with a very sharp (serrated works well) knife, if you prefer. [/print_this]
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