Topic “East Coast”
Oyster, Eastern
Did You Know:
The eastern oyster is the same species that fed pilgrims at Plymouth Rock? While the Pacific oyster has taken over much of the world, America’s native oyster still represents nearly two-thirds of our domestic harvest. Because they flourish in a wide variety of conditions (from Long Island Sound to the Gulf of Mexico), oysters vary in taste and are often identified by the regio in which they were harvested. Varieties of oyster include the popular Blue Point, Chincoteagues, Apalachicolas, Cape Cods and several others. Most oysters are about 3 to 4 inches in length.
Common Names:
Atlantic or Eastern oyster, cove oyster, American oyster
Scientific Name:
Crassostrea virginica
Seasonal Availability:
Year-round; yields are highest and prices lowest in January and February when oysters are at peak quality
Global Supply:
Locations:
Canada, France, Spain, United States
Nutritional Facts:
Cooking Tips:
For best results, treat your oysters with gentle care—cook them slowly and remove from heat as soon as the mantle starts to curl. One of the most common dishes is Oysters Rockefeller; broil in shells and top with bacon, butter, scallions and breadcrumbs. While it’s also common to serve them raw on the half shell, this is not recommended for those in high-risk categories.
Cooking Methods:
- Bake
- Broil
- Fry
- Grill
- Poach
- Saute
- Smoke
- Steam
- Boil
Barramundi
Did You Know:
Australis Barramundi is sustainably raised by Massachusetts- based Australis Aquaculture in one of the world’s largest
and most environmentally friendly indoor aquaculture systems, and is ranked a “best choice” by all major seafood guides. Australis also sustainably raises barramundi in the pristine waters of central Vietnam. The company never uses hormones or antibiotics, and all product is independently tested to ensure that it is free of mercury, PCBs and other contaminants. Virtually all Barramundi are born male, then turn into females when they are 3-4 years old. Their age is determined by counting growth rings on their scales (much like counting growth rings on a tree).
Common Names:
Barramundi, Australian Sea Bass, Giant Perch
Scientific Name:
Lates calcarifer
Seasonal Availability:
Year-Round
Global Supply:
Locations:
Australia, Southeast Asia (Malaysia, Indonesia, Thailand, Brunei Darussalam, Singapore), Taiwan, US, Vietnam
Nutritional Facts:
Cooking Tips:
Australis Barramundi is sustainably raised by Massachusetts-based Australis Aquaculture in one of the world’s largest and most environmentally friendly indoor aquaculture systems, and is ranked a “best choice” by all major seafood guides. Australis also sustainably raises barramundi in the pristine waters of central Vietnam. The company never uses hormones or antibiotics, and all product is independently tested to ensure that it is free of mercury, PCBs and other contaminants. Virtually all Barramundi are born male, then turn into females when they are 3-4 years old. Their age is determined by counting growth rings on their scales (much like counting growth rings on a tree).
Cooking Methods:
- Bake
- Broil
- Fry
- Grill
- Poach
- Raw
- Saute
- Smoke
- Steam
Scallop
Did You Know:
Sea scallops are dredged year-round from Labrador to New Jersey. Since they tend to die out of water, scallops are predominantly shucked at sea and kept on ice or frozen aboard. Only the adductor muscel, which allows the scallop to swim by clicking its shells together, is eaten. For quality scallops, avoid "wet" scallops that have soaked too long in chemicals–they'll be flabby and opaque, and will shed water and weight quickly.
Common Names:
Sea Scallop
Scientific Name:
Placopecten Megallanicus
Seasonal Availability:
Year-Round
Global Supply:
Locations:
Argentina, Canada, Chile, Iceland, Japan, Russia, United States
Nutritional Facts:
Cooking Tips:
Don't let the size or thickness of scallops fool you. Though they may be large, they cook quickly. Choose light recipes with little or no added fat, so the full flavor of the sweet, light meat will not be masked. Recipes often suggest cutting scallops in half across the grain before cooking. This may be fine for recipes that call for sautéing, but left uncut, the large size makes sea scallops a natural for the grill. Microwaving is not a preferred method of cooking any fresh seafood; this is particularly true with the scallop, because they explode at higher settings.
Cooking Methods:
- Bake
- Boil
- Broil
- Fry
- Grill
- Poach
- Raw
- Saute
- Smoke
- Steam
Yellowfin Tuna
Did You Know:
The yellowfin (also known as "ahi tuna") is distinguished by its long, bright-yellow dorsal fin and the yellow stripe down its body. More slender than the bigeye or bluefin tuna, yellowfins are the most tropical of the tuna species. Yellowfin is primarily caught by purse seine, but the higher-quality yellowfin is caught by hook and line. These fish range from the ocean surface to below 600 feet. High-quality yellowfin comes from Hawaii, Florida, Mexico, Southern California and the Gulf of California.
Common Names:
Yellowfin Tuna, Pacific Yellowfin, Ahi (Hawaiian)
Scientific Name:
Thunnus Albacares
Seasonal Availability:
Year-Round
Global Supply:
Locations:
France, Indonesia, Japan, Mexico, Philippines, South Korea, Spain, United States, Taiwan
Nutritional Facts:
Cooking Tips:
Yellowfin tuna (also known as ahi tuna) is excellent raw or cooked. For grilling or broiling, cut steaks one inch thick, and use a marinade or seasoning to enhance the flavor. For quick preparation, just brush with olive oil and sprinkle with seasoning. For a milder taste, remove the dark lateral line from the meat. Tuna can also marinate for several hours without becoming "cooked".
Cooking Methods:
- Bake
- Boil
- Broil
- Fry
- Grill
- Poach
- Raw
- Saute
- Smoke
- Steam
Atlantic Salmon
Did You Know:
To meet a rapidly growing demand, Atlantic salmon farming first emerged on a large scale in the early 1980s, with Norway leading the way. Since then, global production has increased tremendously. Today, Atlantic salmon are farmed in more than a dozen countries in Latin America, Europe and North America. The fish are typically raised in large, floating netpens, which are usually located in open bays. Farmed Atlantics start at four pounds, but can grow as large as 18 pounds.
Common Names:
Atlantic Salmon, Farmed Salmon, Eastern Salmon
Scientific Name:
Salmo Salar
Seasonal Availability:
Year-Round
Global Supply:
Locations:
Australia, Canada, Chile, England, Faroe Islands, Iceland, Ireland, Norway, Scotland, United States
Nutritional Facts:
Cooking Tips:
Fillets of Atlantic salmon are pleasing to the eye, and should be used with recipes that highlight their vibrant color and texture. Since the flavor of this fish is delicate, avoid using flavors, glazes or seasonings that overpower it. For example, a light dill and yogurt or cucumber-dill sauce works well.
Cooking Methods:
- Bake
- Broil
- Fry
- Grill
- Poach
- Saute
- Smoke
- Steam
- Boil
