#copper-river-salmon

#copper-river-salmon

Nearly 40 miles of untamed coastline are protected in Redwood National and State Parks in Northern California. This means that besides viewing the massive, jaw-dropping trees, visitors can also meander the Pacific Ocean's edge, marvel at cliffs and perhaps even spot a gray whale. Of course, the sea's bounty also provides a delicious meal at the end of a drive or a hike.

Generally, East Coast oysters are brinier than West Coast oysters. Eastern oysters, raised either in the Atlantic Ocean or in its estuaries, live in a much saltier environment. West Coast oysters are mostly raised in protected bays, estuaries, and tidal rivers, where there is much less salt.

These oysters once existed in the millions here but were decimated by dredging, pollution and shoreline hardening. Now they're on the upswing, thanks to organizations like the Wild Oyster Project, which is working to build a "swimmable, edible Bay using the power of oysters."

At the center of the dispute are eight dams and reservoirs on the Columbia and Snake Rivers in the Pacific north-west that have created devastating obstacles for salmon and steelhead unable to breach their deadly turbines or navigate through the large, warm, artificial pools.

These scallops are wild caught in the Southwest Atlantic Ocean off the coast of Argentina, and while they are on the smaller end, they are every bit as delicious. Plus, you can feel good about buying them, as they are harvested using what is called an "otter trawl," a system that reduces bycatch and lands them among the more sustainable seafood options.

If you're looking for a new way to enjoy salmon, you've got to try these easy salmon cakes! They're a cinch to make (just one bowl!) and you can cook them in a cast iron pan on the stove. These delightful mini salmon cakes are a great option, serve atop a bed of greens drizzled with a Vidalia onion citrus dressing for this light and tasty option.

This Grilled Salmon with Mango Salsa is a flavorful, healthy, and colorful dish that's perfect for any occasion! The recipe is easy to prepare, healthy, and full of bright, summery flavors, making it ideal for a light dinner or an impressive meal to serve guests. Selection Salmon to Grill There are many different types of salmon that are great for cooking, each with its own unique flavor profile and texture.

SAN FRANCISCO (KGO) -- Bay Area crab lovers rejoice! After weeks of delays, fresh off the boat Dungeness crab sales started Sunday. Local crabbers are selling their catches directly to customers again this year at San Francisco's Fisherman's Wharf. The first Dungeness crab catch just arrived at Piers 45 and 47 at Fisherman's Wharf. A steady stream of Bay Area crab lovers was eager to buy.

"Never fry super-delicate fish, as they fall apart," recommends Chef Becker. This means you should steer clear of frying fish like tilapia, branzino, sole, and flounder. When flipping them over, these fragile fish can easily break apart and overcook faster than you think. You'll either end up with breading that isn't crisp enough or an overly dry interior. Either way, it won't be an enjoyable meal.

Consumers must be aware that seafood fraud, in which vendors label cheaper fish as products of higher quality and price, is common practice. According to Oceana, fish is mislabeled 25 to 70% of the time, especially when it comes to prized fish like wild salmon and Atlantic cod. Those of us who care about the environment are also concerned with traceability,

When it comes to the list of the most popular seafood in the U.S., shrimp is far and away the most consumed. While we tend to think of seafood as coming from saltwater oceans, this list also includes freshwater fish, clams and shrimp. It's true that most of shrimp we eat comes from saltwater habitats, but freshwater shrimp has its place at the table. Setting aside the distinction between shrimp and prawns, there are some key differences between freshwater and saltwater shrimp that you should know.

Kevin Tien, chef/owner of Moon Rabbit in Penn Quarter, says he encountered a lot of eel dishes, from soups to congee, when he traveled to Vietnam for the first time a year ago. "I didn't realize myself that eel is a really popular source of protein in Vietnam," he says. "And with my background in Japanese cuisine, I thought it was just an easy thing to put on our menu."