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Alaska Pollock is the name of a specie as well as a place of origin. In the rest of the world Alaska Pollock could be from other countries.

The largest of all flatfish, halibut has a firm and flaky texture and delicate flavour. Snow white fillets that flake beautifully when cooked and melts in the mouth.

It is a hot favourite within Asian and Japanese cuisine and served regularly with miso. Sweet and delicate yet intensely flavourful, with a robustness that is unique for a white fish.

Due to its firm texture, it adapts well to most cooking methods. Extremely versatile for use in variety of different recipes.

Most popular serving — melted butter or dipping sauces. Alaska salmon roe products are chiefly enjoyed in the form of two elegant delicacies: King also known as Chinook The largest of the five salmon species, King Salmon it is considered to be the premium salmon used for occasion meals and in fine-dining restaurants.

Deep, succulent flavour Texture: Highest fat content among the five species and so softer on the palette Colour: Rich red flesh Size: Whole fish has an average weight of 20lbs Omega 3s: High oil content makes it perfect for grilling or steaming Retail: Sold in Waitrose over the Christmas period either as a side or in fillets Available: Sockeye also called red salmon Taste: Distinctive, rich flavour Texture: Firm texture, almost meaty and drier on the palette Colour: Deep red flesh Size: Whole fish has an average weight of 6lbs Omega 3s: Perfect for grilling, roasting, poaching, steaming, and smoking Retail: Coho also called silver Taste: Whole fish has an average weight of 12lbs Omega 3s: Keta also called chum Taste: Whole fish average 8lbs Omega 3s: Chilled fillets and strips.

Tender, flaky texture Colour: Light rosy pink-coloured flesh Size: More and more research is showing that we should consume seafood times per week to maintain our health.

Seafood is a rich source of omega 3 and 6 essential fatty acids which are critical for a healthy heart, immune system, brain function and overall health and longevity.

Your access to the health benefits of seafood is provided through the commercial fishing licence holders. They are also the custodians of the marine environment.

They have a vested interest in the long term sustainable harvest of the resource and they take their responsibility very seriously.

The Industry has initiated and implemented numerous voluntary programs to ensure the future sustainability of the industry, for example codes of best practice, environmental management systems, self-funded industry re-structure programs.

With such a diverse and rich industry that provides a wealth of services and benefits it is not a wonder that South Aussies are passionate about their seafood and the wonderful fishers that risk life and limb to supply it fresh daily!

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Alaska plays home to five different types of wild salmon. Alaska salmon swim wild, on average each fish over 2, miles.

For this reason the fish is low in fat, we call them fit fish. Like fine wine, each salmon specie has its own attributes making them suitable for different recipes and occasions.

The largest of the five salmon species, King Salmon it is considered to be the premium salmon used for occasion meals and in fine-dining restaurants.

Highest fat content among the five species and so softer on the palette. Sold in Waitrose over the Christmas period either as a side or in fillets.

Perfect for grilling, roasting, poaching, steaming, and smoking. Very good for smoking. The firm, pink flesh also makes it a great choice for grilling or roasting.

Great for baking because of its milder flavour and excellent for sauces. Alaska pollock is a member of the cod family and shares many of its attributes.

The Alaska pollock fishery is, by volume, the largest fishery in the United States and the second largest fishery in the world.

The catch has averaged approximately 1. Alaska Pollock is the name of a specie as well as a place of origin.

In the rest of the world Alaska Pollock could be from other countries. The largest of all flatfish, halibut has a firm and flaky texture and delicate flavour.

Snow white fillets that flake beautifully when cooked and melts in the mouth. It is a hot favourite within Asian and Japanese cuisine and served regularly with miso.

Sweet and delicate yet intensely flavourful, with a robustness that is unique for a white fish. Due to its firm texture, it adapts well to most cooking methods.

Extremely versatile for use in variety of different recipes. Most popular serving — melted butter or dipping sauces.

Alaska salmon roe products are chiefly enjoyed in the form of two elegant delicacies: King also known as Chinook The largest of the five salmon species, King Salmon it is considered to be the premium salmon used for occasion meals and in fine-dining restaurants.

Deep, succulent flavour Texture: Highest fat content among the five species and so softer on the palette Colour: Rich red flesh Size: Whole fish has an average weight of 20lbs Omega 3s: High oil content makes it perfect for grilling or steaming Retail: The industry never faces a shortage of challenges and this event will help unfold some of these and identify ways and opportunities for the future.

Fishing began with settlement and one of the States icon is King George whiting and a signature dish in SA, salt and pepper squid, is second to none!

The numerous individual commercial fishing businesses ensure everyone has the ability to enjoy clean and safe produce from Aussie oceans! These fishing businesses are generally family enterprises that operate throughout regional SA.

For multiple generations these fishers have been battling the wind, waves and tides to ensure you have a fresh supply of local seafood available for your BBQ, Christmas lunch or at your favourite restaurant!

Along with the direct jobs catching, processing and retailing seafood , there are supporting industries that rely heavily on the commercial seafood industry, e.

Moreover, given the number of family business there is likely to be high proportion of unpaid employees. Not only is the SA Seafood Industry important economically, seafood is vital for our health and well being.

More and more research is showing that we should consume seafood times per week to maintain our health. Seafood is a rich source of omega 3 and 6 essential fatty acids which are critical for a healthy heart, immune system, brain function and overall health and longevity.

Your access to the health benefits of seafood is provided through the commercial fishing licence holders. They are also the custodians of the marine environment.

A firm texture yet tender fillet that flakes beautifully when cooked Colour: Along with the direct jobs catching, processing and retailing seafoodthere are supporting industries that rely heavily on the commercial seafood industry, e. The permission is required to store game data and will not access personal Starburst Spelautomat - Spela gratis, drivs av NetEnt such as photos. The largest of all flatfish, halibut npm i slots-huuuge-casino-hack a firm and flaky texture and delicate flavour. King also known as Chinook The largest of the five salmon species, King Salmon it is considered to be the premium salmon used for occasion meals and in fine-dining restaurants. Chilled fillets and strips. This email address book of ra casino pilot being protected from spambots. Whole fish average 8lbs Omega 3s: Firm and flaky texture and pure Colour: Coho also called silver Taste:

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