Topic “South Pacific”
Mussels, Green
Did You Know:
...the Green Mussel was a valuable food source in New Zealand for centuries before being introduced to the United States? One of the largest mussel species, they are cultivated on long lines, rafts or ropes and are capable of growing to over nine inches (though their market size is typically three to four inches). In addition to being delicious, the unique combination of fatty acids in the Green Mussel has been rumored to reduce pain and swelling in joints!
Common Names:
New Zealand green mussel, greenshell, greenlipped mussel
Scientific Name:
(Perna canaliculus)
Seasonal Availability:
Green mussels are available year round.
Global Supply:
Locations:
New Zealand
Nutritional Facts:
Cooking Tips:
Prior to cooking live mussels, discard any that appear chipped or broken. Fresh mussels may also have remaining Byssus threads, or “beard”, which they use in the wild to anchor themselves to a growing medium that should be removed before preparing. If the mussel is slightly open, give the shell a light tap. The shell will close partially if the mussel is alive, as only living, clean mussels are fit for cooking. There are multiple options for cooking mussels, but regardless the method, they will be fully cooked when the shells have opened approximately 1/4 inch.
Cooking Methods:
- Bake
- Boil
- Broil
- Fry
- Grill
- Poach
- Saute
- Smoke
- Steam
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
Black Tiger Shrimp
Did You Know:
Most tiger shrimp is farmed, though a significant amount is harvested from the wild by trawlers. While black tiger shrimp is available year-round, farmed shrimp peaks in February and September. A native of warm, tropical waters, the tiger grows exceptionally quickly; these shrimp can reach up to 13 inches in length, but harvest sizes typically average 9 to 11 inches long.
Common Names:
Black Tiger, Giant Tiger, Jumbo Tiger Shrimp
Scientific Name:
Penaeus Monodon
Seasonal Availability:
Year-Round
Global Supply:
Locations:
Bangladesh, India, Indonesia, Madagascar, Malaysia, Philippines, Taiwan, Thailand, Vietnam
Nutritional Facts:
Cooking Tips:
Large tiger shrimp tails make excellent hors d’oeuvres, such as shrimp cocktail or grilled shrimp on skewers. They’re also good with pasta or in casseroles, because they can withstand tossing with other ingredients. Because their thick shells hold heat, black tigers cook more quickly than the other varieties of shrimp or prawns, and they toughen if overcooked. Once thawed, they will last three to four days when properly refrigerated, but are best when eaten within two days of thawing.
Cooking Methods:
- Bake
- Boil
- Broil
- Fry
- Grill
- Poach
- Raw
- Saute
- Smoke
- Steam
Chinook Salmon
Did You Know:
Chinooks, also called “kings,” are the largest and most prized species of Pacific salmon. They are the most expensive of all salmon species and are often found in upscale restaurants and better supermarkets. Most Pacific salmon spend one to three years at sea; kings can stay out as long as five years before returning to where they spawn. Chinooks are harvested primarily by trawlers, but are also fished by seiners and gillnetters. They can reach upwards of 50 pounds, but the bulk of the commercial catch ranges between 11 and 18 pounds.
Common Names:
Chinook, King, Spring
Scientific Name:
Oncorhynchus Tshawytscha
Seasonal Availability:
Farmed: Year-Round; Wild: May-September
Global Supply:
Locations:
Canada, Chile, New Zealand, Russia, United States
Nutritional Facts:
Cooking Tips:
For the purist, the less you do to the rich and flavorful king salmon, the better. However, this fish can also stand up to hearty seasonings and flavorful sauces. For a simple yet bold treat, try broiling or grilling a piece of king salmon with pesto sauce.
Cooking Methods:
- Bake
- Broil
- Fry
- Grill
- Poach
- Saute
- Smoke
- Steam
- Boil
