[Big Glory Bay’s] The New Zealand King Salmon accounts for less than 1% of total global salmon production. Also known as Chinook Salmon. This rare species is notoriously difficult to produce, so Atlantic Salmon is the most consumed globally. King Salmon must be farmed with care in superior conditions, plenty of space to thrive, and minimal handling.
King Salmons are sustainably ocean-farmed in the pristine coastal waters of Big Glory Bay, Stewart Island, located at the very bottom of New Zealand. The bay’s pure waters are constantly refreshed by cold currents, keeping the temperature at a chilly 12°C (54°F). That slows the salmon’s growth, giving it time to develop its distinctive rich, smooth flavour.

The post [🇳🇿] Farmed King Salmon Fillet, piece of 1-1.5kg appeared first on Seafood Society.

Size: 4-5kg

Storage:  Keep refrigerated at 0° to 4° and consume within 3 days after opening the sealed pack. Consume before the sell-by date.

Nutrition

Salmon is an excellent source of high-quality protein, providing around 22-25 grams per 3.5-ounce serving. This oily fish is renowned for its abundant omega-3 fatty acids, including EPA and DHA, which offer cardiovascular and neurological benefits. Salmon is also rich in a variety of essential vitamins and minerals, such as vitamin B12, vitamin D, iron, and selenium. The fish contains the powerful antioxidant astaxanthin, which may have anti-inflammatory properties. Incorporating salmon into a balanced diet can help increase intake of beneficial nutrients and potentially reduce the risk of certain chronic health conditions.

The post Wild Whole Salmon from Faroe Islands appeared first on Seafood Society.

                                         GILTHEAD SEA BREAM WITH SCALLIONS AND GINGER

                                                                                                                                                                  Time: 35 mins

                                                                                                                                                                       Serve: 2

The post 養殖鯛魚 (去內臟和去鱗) appeared first on Seafood Society.

                                                 Whole Striped Bass with Lemon and Mint

                                                                                                                                                                  Time: 30 mins

                                                                                                                                                                      Serve: 4

                                                                     1 lemon, cut in half                                                                                                             1 2-pound whole striped bass, cleaned, scored to the bone in 4 places on each side

                                                                     5 tablespoons extra-virgin olive oil                                                                                  1/2 cup chopped green onions (about 2)

                                                                     3 tablespoons (packed) chopped fresh mint plus 4 whole sprigs                                 1 tablespoon fresh lemon juice

                                                                     2 teaspoons dried oregano                                                                                              1 large garlic clove, coarsely chopped

1. Arrange rack 6 inches below broiler. Preheat broiler. Line rimmed baking sheet with foil. Cut 1 lemon half into slices. Cut the other half into wedges. Place fish on foil.
2. Sprinkle inside and out with salt and pepper. Blend olive oil, onions, chopped mint, lemon juice, oregano, and garlic in a mini processor until coarse puree forms. Season the sauce with salt and pepper.
3. Reserve 3 tablespoons of sauce. Spread the remaining sauce inside the cavity and over the fish, rubbing into cuts in the flesh. Place lemon slices and mint sprigs in the cavity.
4. Broil fish until cooked through and skin is crisp, about 5 minutes per side. Serve fish with lemon wedges and reserved sauce.

The post 養殖鱸魚 (去內臟和去鱗) appeared first on Seafood Society.

Almond-Crusted Salmon With Steamed Broccoli and Sweet Potato Hash Brown

                                                                                1 ½ tbsp sesame oil                                                                                             1 tbsp low-salt soy sauce 

                                                                                thumb-sized piece ginger, grated                                                                      1 garlic clove, crushed

                                                                                1 tsp honey                                                                                                           2 sweet potatoes, scrubbed and cut into wedges

                                                                                1 lime, cut into wedges                                                                                        2 boneless skinless salmon fillets

                                                                                2 cups purple sprouting broccoli                                                                       1 tbsp sesame seeds

                                                                                1 red chilli, thinly sliced (deseeded if you don’t like it too hot)

1. Heat oven to 400 degrees and line 2 baking trays with parchment. Put the sweet potato wedges, skin and all, onto one tray and bake for 20-25 minutes.
2. Meanwhile, spread the broccoli and salmon out on the baking tray. Mix together 1/2 tbsp sesame oil, the soy, ginger, garlic and honey. Spoon the marinade and season onto the broccoli and salmon. Roast in the oven for 10-12 mins, then sprinkle over the sesame seeds.
3. Remove the wedges when soft and roughly mash the sweet potato using a fork. Mix in the remaining sesame oil, the chilli and some seasoning.
4. Divide between plates, along with the salmon and broccoli. Squeeze lime juice over the plate and serve!

The post 養殖挪威三文魚柳 appeared first on Seafood Society.

包裝為3公斤

每條約重200-400克

原產地: 法國

The post 養殖河鳟 appeared first on Seafood Society.

                                                          Honey Garlic Glazed Salmon

                                                                                                                                                                    Time: 25 mins

                                                                                                                                                                          Serve: 4

The post 挪威養殖三文魚脊 appeared first on Seafood Society.

                                                                                                                  Sea bass traybake with peppers, cherry tomatoes, and pine nuts

                                                                                                                                                         Time: 35 mins

                                                                                                                                                               Serve: 4

                                                          3 red peppers, cut into chunks                                                                                                       1 red onion, sliced

                                                         Glug extra-virgin olive oil, plus 2 tsp                                                                                               400g cherry tomatoes on the vine

                                                         185g marinated olives (we used Siciliana olives from the Real Olive Company)                        1 tbsp capers, drained

                                                         Glug white vermouth or dry white wine                                                                                         2 large pinches saffron strands

                                                         4 farmed sea bass fillets (about 150g each), skin-on                                                                    2 garlic cloves, sliced

                                                         2 tbsp toasted pine nuts                                                                                                                 Grated zest and juice 1 lemon

                                                         Handful fresh basil leaves                                                                                                               4 tbsp mayonnaise

                                                         Cooked couscous or flatbreads to serve

1. Heat the oven to 200°C/180°C fan/gas 6. Toss the red peppers and onion in a roasting tin with a glug of oil and some salt and pepper, then bake for 30 minutes, tossing halfway through.
2. Add the tomatoes, olives (and any marinade), capers, and vermouth or white wine to the tray and bake for 10 minutes more. Put the saffron in a small bowl, cover with a splash of warm water, then set aside to steep.
3. Arrange the sea bass, skin-side up, in the tray and top with the garlic. Mix half the saffron and its water into the 2 tsp olive oil and sprinkle over the fish along with salt and black pepper. Bake for 5-6 minutes until almost cooked through, then turn the grill to high and grill the fish for 2-3 minutes to crisp up the skin.
4. Scatter the fish with the pine nuts, lemon zest, basil, and some black pepper. Mix the mayonnaise with the rest of the saffron, the juice of ½ lemon, and some more black pepper. Serve the fish with couscous or flatbreads and a squeeze of lemon juice.

The post 養殖鱸魚柳 appeared first on Seafood Society.

有以下3種不同尺寸的魚柳可供選擇：

每片魚柳100克-140克（箱內含21至30片魚柳）
每片魚柳140克-180克（箱內含16到21片魚柳）

產品特點：新鮮去皮魚柳

The post 養殖金頭立魚柳 appeared first on Seafood Society.

客人可以選擇2種不同的大小：

200g-300g（這意味著您將收到10至15片）
300g-400g（這意味著您將收到7至10片）

該產品可以生吃，但需要急凍並在-4°F（-20°C）或更低的溫度下存放7天（總時間），或在-31°F（-35°C）或以下的溫度下急凍直到堅硬並在-31°F（-35°C）或以下儲存15小時，或在-31°F（-35°C）或以下急凍直到堅硬並在-4°F（-20°C）儲存 或24小時以下，足以殺死寄生蟲。

產品特點：已劏及除去內臟
法國名稱：TRUITE D’ELEVAGE VIDEE（Oncorhynchus mykiss）

The post 養殖虹鱒魚 appeared first on Seafood Society.

您可以選擇3種不同的大小可以選擇：

300克-600克（這意味著您將收到5至10條）
400克-600克（這意味著您將收到5至7條）
600克-800克（這意味著您將收到3至5條）
產品特點：原條
法國名字：DORADE ROYALE D’ELEVAGE ENTIERE（Sparus aurata）

The post 養殖金頭立魚 appeared first on Seafood Society.