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A New Old Super Food?

The modern North American diet is one rich in saturated fats, deep fried foods, and high sugar drinks. Cola, alcohol, and fast food have all taken their toll on the overall health and fitness of the North American population, and now a full two thirds of the population is considered overweight or obese, with nearly ten percent of the population being morbidly obese.

The mere mention of a change in diet immediately instills fears of ultra-strict calorie pinching and meal planning, yet it does not have to be so. The right combination of foods, combined with moderate physical activity, is all that one needs to get back into shape and back on track with their health.

It Hails From the Sea

Salmon is one food that carries the weight of the world on its shoulders, or should I say, off of yours. High in lean protein, amino acids, creatine, and essential fatty acids, Salmon is the perfect food for someone looking to gain lean muscle mass and ditch some stored fat.

A four ounce fillet of Salmon contains almost half your daily supply of most essential nutrients, such as vitamins B12 and B3, and over eighty percent of your daily intake of omega-3 fatty acids. It also contains a full days supply of vitamin D and trytophan. What’s best is that it does all of this while only packing 261 lean, worry free calories.

How Does Salmon Help You?

The sheer number of advantages and good benefits which come from a steady intake of Salmon is quite remarkable, and experiencing them only involves a few minor changes to your diet. There is no calorie counting, food blocking, or madness-inducing starvation sessions involved with this diet modification, only the subtraction of three high-fat meals a week and the addition of three high-value meals which feature Salmon as the entree.

The consumption of Salmon supplies your body with a steady and easily digested serving of lean protein, allowing your muscles the opportunity and resources to develop without adding the layers of fat to go with it. The eventual result, over a decent period of time, is the creation of lean muscle mass and a reduction in fat stores across the body. Though the consumption of Salmon alone won’t decrease your body fat index, if it replaces other, high-calorie and high-fat meals, the consumption of Salmon will certainly get you off to a great start.

The omega-3 acids and high vitamin content of Salmon also gives your body an edge cardio wise. Your heart will pump healthier and more efficiently, and your risk for various heart diseases will be significantly reduced. Again, this is the result of all of the good things that Salmon gives you and the removal of some of the bad meals that Salmon is replacing. Keep in mind that if you are consuming nothing but fast food and fried snacks there is nothing that anyone or anything can do to help.

Incorporating Salmon Into Your Diet

There are many sources of Salmon, such as fresh Salmon fillets or canned Salmon (similar to canned Tuna). As a general rule, you want to focus on fresh wild Salmon as opposed to farmed Salmon. There are many varieties of wild Salmon, though we have become particularly fond of the deep, rich taste from Alaskan Wild Salmon.

Replacing two or three high-fat meals with a Salmon based one every week is all it takes to enjoy the numerous benefits associated with Salmon. Like most things, there are thousands of different and creative ways to prepare Salmon, so search around for a recipe that tickles your taste buds.

Our particular favorite method of preparation is either grilling or poaching a six ounce fillet- try a few different methods and see which ones you love. If you are unsure of how to prepare Salmon, make an evening of it and go out to dinner to a restaurant which features it. Be sure to call ahead to confirm that the restaurant you have in mind has a Salmon based entree.

When everything is said and done, Salmon is a versatile, hard-working part of a healthy lifestyle. It can be prepared a million and one different ways, and it always tastes great. The best part, however, is knowing that you can enjoy Salmon without having to feel guilty.

Bon appetit!

Cooking and eating fish that you caught that day is a real treat! As long as it’s cooked properly, the smell is sweet, the flavors are rich, and the meat is succulent. Here are a few salmon recipes for your next fishing trip. They are simple to fix but very tasty. Of course you can use these at home on fish from the market too. But it won’t taste as good as when you cook your fish fresh out of the water right next to the river.

This recipe is perfect for Sockeye (Red) Salmon.

Ingredients:
Sockeye Salmon fillets (as many as you want)
Marinade (you may use one of the recipes below or use a pre-made marinade sauce such as Yoshida’s Gourmet Sauce; you need enough marinade to coat fillets.)

Also Needed:
1 large (2-gallon) zip lock bag (or more, depending on how many fillets you’re cooking)
Cooler with plenty of ice
Good quality charcoal briquettes (do NOT use lighter fluid)
Small wire grill
Heavy duty aluminum foil

Lemon-Dill Marinade:

Ingredients (makes enough for 4 fillets)
¾ cup of vegetable oil
2 tablespoons of lemon juice
1 teaspoon of Worcestershire sauce
1 teaspoon of dill
½ teaspoon of chives
1 teaspoon of parsley
¼ teaspoon of lemon pepper

Make the marinade just before you leave to go fishing. If going for longer than a day, mix just prior to marinating fish. Place all ingredients in a zip lock bag, seal, and mix until evenly distributed. Store in cooler.

Honey and Basil Marinade

Ingredients (makes enough for 4 fillets)
½ cup of fresh basil leaves
3 tablespoons of olive oil
2 tablespoons of lemon juice
2 tablespoons of honey
½ teaspoon of pepper and salt

Use the same directions used for Lemon-Dill Marinade.

3 Sauce Marinade

Ingredients (makes enough for 4 fillets)
1/3 cup olive oil
1/3 cup soy sauce
2 tablespoons steak sauce (such as A-1)
2 teaspoons Worcestershire Sauce
3 cloves fresh garlic (minced)
1 tablespoon dry tarragon

Mix as with other marinades.

Prep and Cooking

* Place fillets in marinade in plastic bag, seal, and store in cooler for 30 minutes to 1 hour. (Do not marinate too long or fillets may start to deteriorate. Always marinate in a cold container.)

* Make a small fire with charcoal.

* Once coals are hot– ashen white– place fillets skin side down on grill, brush or drizzle with marinade, and cover with a tent of aluminum foil. (The foil acts like a lid, allowing fish to cook on both sides at once)

* With the grill about 3 inches over the coals, cook the fillets for about 15-20 minutes. When the meat flakes, the fish is done. Overcooking will dry out the fish and compromise its flavor.

* Serve at once.

* Store any cooked, uneaten fillets in the cooler for the next day.

Each of these marinades is simple to make and will keep in an iced cooler for a few days. Never reuse marinade; once you’ve put raw fish in it, only use in cooking and NOT as a dipping sauce. Leaving fish too long in a marinade can turn it mushy. To be safe, marinate fillets for 30 to 60 minutes.

Enjoy your fishing and good eating!

Is there such a thing as organic fish? Surely all fish comes from the sea and eats whatever fish eat? How can we control that?

As far as I know, fish caught in the wild cannot be marketed as organic in the UK. However, several supermarkets and many independent organic retailers now stock organic trout and salmon produced in fish farms. Several types of farmed mussels and shellfish are also likely to become more widely available in the future.

In organic fish farming, many of the pesticides, dyes and antibiotics widely used in conventional fish farming are not permitted and so these fish products are generally accepted to be credible organic products by both the soil association and consumers.

However, from an animal welfare point of view, there is some controversy about allowing farmed fish to be labelled as organic. Organic principles demand that livestock (which includes fish) should be able to express its ‘natural’ behaviour pattern and be kept as close to natural stocking densities as possible. How can this be when they are kept in cages in either inland or in fish farms out at sea?

The true cost of fish farming

Fish farming seems like a practical solution to the problem of overfishing. Fish farming, however, is the cause of many problems. In the UK, its salmon thats most closely associated with farming – and its shortcomings. Public demand for cheaper food means that farmed salmon are often kept, for financial reasons, very densely stocked, with huge numbers of fish crammed into very little space. In this state, the fish can more easily become diseased, and these diseases can spread to wild fish. Huge amounts of antibiotics are required to keep the fish moderately healthy. Also a confidential study for the UKs top organic body highlighted gaps between its principles and the standards it accepted, BBC Newsnight reported.

Is organic fish sustainable?

Other problems are escapes, when farmed fish interbreed with wild fish and potentially weaken wild stocks, as well as pollution to the water and seabed around fish farms. Farmed salmon, which are carnivorous, eat three times their body weight in fish feed, which is made from other fish – not the best use of resources from an environmental point of view.

Let’s face it, over the years eggs have gotten a very bad rap but are one food that always seems to bounce back (albeit not literally) onto the tables of nations all over the world.

In the mid-eighties an outbreak of salmonella broke in the UK causing nationwide panic, governments leap onto the bandwagon closely followed by cries of outrage from the press. It seemed like nothing could massage the publics fear of the egg.

Well, nothing but the taste and versatility of the egg (and it’s resilience).

For thousands of years eggs have been included in the staple diet of almost every country in the world and we can safely assume that one of the first dishes on a caveman’s plate would have been an egg – fried, scrambled or poached we can’t say.

Studies show that eggs are preferred differently from nation to nation and a recent study by Egg Monthly magazine show the following preferences:

UK – Boiled egg
USA – Poached egg
Asia – Scrambled egg
Eastern Europe – Fried egg

Amazing that just like language our particular taste for egg recipes varies from continent to continent and country to country.

So what is in an egg that we so desire? Firstly although it is fragile it has other aspects which provide it hardy qualities such as it is totally waterproof and provides it’s own handy packaging. By it’s very nature it is rich in protein and contains a good source of ‘good’ cholesterol. Add to this it is easy to prepare – a meal with an egg can be made in under a minute but is versatile enough to be oven cooked, grilled and fried.

So when you next sit down to your breakfast, dinner or evening meal (what other ingredient sits happily at any time of day or night?) just remember that everyone from Cleopatra to Jessie Jayne has one thing in common – we all love eggs!

Chocolate has long been the favorite for food gifts. But what about those who we know really shouldn’t have it? Shouldn’t we give a gourmet gift that is healthy? Smoked salmon gifts are becoming more popular, not just as a healthy alternative, but because they taste so good too.

Giving gifts is an expression of kindness and regard for those we care about. When choosing a gift, we should think about how it will be received by the person we are giving the gift to. Sometimes a gourmet gift may not be appropriate if there are concerns about monitoring levels for blood sugar, cholesterol, or high blood pressure. Before you purchase that “tower of chocolate” or that “heavenly cheesecake,” and send it by UPS, consider Smoked Alaskan Salmon as a healthy alternative gourmet gift.

Fish such as Alaska sockeye salmon, contain omega-3 fatty acids, or polyunsaturated fats. These important fatty acids aid the body in numerous important functions such as oxygen absorption, blood pressure and cholesterol regulation, prevention of inflammation, prevention of premature aging, and general promotion of the body’s immune system.

Omega 3 fatty acids are most concentrated in cold water salmon and other fish which have high oil content. The effects of omega 3 fatty acids have been widely studied and the list of potential health benefits is long and varied.

Smoked salmon is not just a fancy hors d’oeuvre or party appetizer. Smoked salmon is increasingly used in gourmet entrees and dishes of many cuisines. Online gift orders of smoked salmon fillets are becoming more popular for gift giving occasions from executive gifts to housewarming parties. Fine Italian restaurants have added numerous pasta dishes which include smoked salmon as the main ingredient. One common denominator of the surging popularity of smoked salmon is the health benefits enjoyed from eating ‘omega 3,’ rich fish.

Smoked Alaskan Salmon is recognized as the number one smoked fish product on the market today. One specific kind of sockeye salmon, from the Copper River watershed area of Alaska, has become world renown, especially among gourmet chefs. Of all the salmon types, the Copper River Sockeye Salmon are most sought after for their exquisite rich flavor and delicate texture. Copper River Sockeye Salmon is beautifully, naturally deep red, known to be the most tender, and “delicate” of the Wild Salmon varieties. Copper River Sockeye salmon looks beautiful on the grill, or as a main course of any gourmet meal. Moreover, this exceptional smoked sockeye salmon is packed in a classic wooden gift box and offered as a fine quality gourmet gift selection.

In today’s business climate, a smoked salmon gift box as an executive gift, corporate gift, or client gift can be suggested as the perfect gift solution. An exquisite wood gift box with 8 ounces of smoked Copper River Sockeye Salmon inside will be well received. The smoked salmon fillet comes packed in a shelf stable, foil, retort vacuum package, ready to eat. No refrigeration is required until the foil is opened.

A tower of chocolate is a nice gift, but for those of us who have to watch what we eat, smoked salmon is better than a mediocre alternative gourmet gift choice. It not only is healthy, but an enjoyable delicacy we don’t indulge in often enough.

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Those are very helpful tips on the online gambling guide, it makes sense that there’s more to online gambling than just downloading the software and putting your money in. There are a lot of people out there who think that casinos cheat because they lose, but it’s more like they didn’t understand the rules of the games in the first place. Who takes the time to explain these things in traditional land-based casinos? That’s the one type of casino help that you can’t expect much of these days, it’s not like there are billboards on the hotel lobby that say “Casino FAQs”, are there? The most you can get are those little “how to play” game cards. At least this way with all the webpages of information, one can take the time to read before leaping.

As far as casino news go, it’s nice to hear that moves are being made to regulate online gambling. There’s a lot of money involved and it’s so hard to choose a reputable casino. Online reviews are great, but you won’t really know if the review is accurate until you’ve tried the site, and by that time it may be too late.