<![CDATA[Tanner's - Blog]]>Sun, 22 Nov 2015 20:24:31 -0800Weebly<![CDATA[Alaskan Salmon: The Lean, Mean, Protein King]]>Thu, 24 Apr 2014 07:05:27 GMThttp://www.tannersfish.com/blog/alaskan-salmon-the-lean-mean-protein-kingKing Salmon fillets with tartar sauce, lemon and garnish.Delectable Salmon fillet
What do you know about the health benefits of king salmon? Not much? Not enough? More than anyone should? Okay, how much do you know about nutrition terms? A whole lot? More than you might think? 

When it comes to meaningful terms in the world of nutrition, you will eventually discover that some of the most well-known are also some of the most confusing. Or, at worst, almost utterly meaningless. Protein is most definitely one of the all-time buzzword big boys in the field of nutrition. Eat your protein. Gotta get enough protein. Because protein is one of those less meaningful terms, neither of those imperatives are as easy as they seem.

Unless you enjoy Alaskan king salmon, that is. Otherwise known as chinook salmon. And what should be known as the king of protein.

Ordering a half-pound filet of Alaskan king salmon should pretty much be at least a weekly menu item for anyone dedicated to working with weights. Ah heck, whether you want to bulk up or slim down or just start eating right, you should eat salmon from the dangerous depths off the coast of the Last Frontier.

Because you are getting protein? No. You can get protein lots of place. No, you should be eating salmon because you are getting just about the best protein possible.

Protein is, among other things, an all-encompassing term for the collection of essential nutrients you need called amino acids. Not every protein figure you see on a nutrition label is created equal. Some food with large amounts of protein contain very few amino acids. That's why many nutritionists roll their eyes when they see a food marketed as high in protein.

That half-pound filet of Alaskan king salmon provides more than 80% of the protein you should be getting in a day. Isolated out of context, that sounds impressive. In a great many cases, it isn't. In this case, you'd better believe it's impressive.

Because it's not just 80% of your recommended daily intake of protein that you're getting.  Among other various elements, what makes up that thing called protein are amino acids. When you hear about the building blocks of the body, amino acids are what they're talking about.  When you see that a food is high in protein, that means it has the potential to contain all or some of 21 different amino acids.

Alaskan king salmon contains twenty of them. And the one amino acid that doesn't make up the protein is non-essential. That eight ounce serving delivers all the recommended minimum amounts of seven of the nine essential amino acids you should get in a day.

From arginine to tyrosine, Alaskan salmon really is the protein king. And just in case you aren't hip to what's really going on with protein, here's another thing to know: the human body can't produce amino acids to make up for those you aren't getting. Protein isn't the same as vitamins. So if you care at all about making sure that your muscle fibers remain capable of doing that very cool thing where they get bigger after you exercise them, you might want to consider adding salmon to your diet.

Alaskan king salmon, that is. 

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<![CDATA[Alaskan Reindeer Sausage Stir-Fry Makes a Healthy, Nourishing Meal]]>Fri, 04 Apr 2014 07:12:33 GMThttp://www.tannersfish.com/blog/alaskan-reindeer-sausage-stir-fry-makes-a-healthy-nourishing-mealReindeer sausages on wood cutting board.
Did you know that Alaskan reindeer sausage is good for you? It’s absolutely true. To begin with, reindeer meat is high in protein as well as low in calories and saturated fat. It also contains crucial vitamins and minerals like niacin, iron, riboflavin and B6. So why not toss our Alaskan reindeer sausage into a stir-fry today? To make 5 servings of our Tanner’s Alaskan reindeer sausage stir-fry, you’ll need the following:

Reindeer Sausage Stir Fry

  • 1 pkg. Tanner’s Fresh Fish Processing Alaskan Reindeer Sausage (5 lbs)
  • 6 oz. Chestnuts (Peeled & Chopped)
  • 6 oz. Parsnips (Peeled & Sliced)
  • 7 oz. Veal or Beef Stock
  • 1 clove Garlic (Chopped)
  • 1 cup Onions (Chopped)
  • 2 oz. Dried Cranberries
  • 1 tbsp. Vegetable Oil
  • 1 tsp. Lemon Juice
  • 4 oz. Madeira
  • 2 tsp Honey
  • 6 oz. Greens

Start by partially roasting the Alaskan reindeer sausage in a pre-heated, 350 degree Fahrenheit oven. While they are cooking, place the onions, garlic and Madeira into a sauce pan. Bring them to a boil first. After 5 minutes, add the stock and let it cook for 10 minutes. Next, add the lemon juice, honey and any seasonings of your choice. Then temporarily set the sauce aside.

Continue by stir-frying the cranberries, chestnuts, greens and parsnips in oil. About half way through the process, pour in the sauce. After letting it cook until the chestnuts are tender, combine the wok’s contents with the Alaskan reindeer sausage. Of course you’ll want to slice the sausages up first. When the sausage is cooked through, serve the stir-fry with the beverages, breads and spreads of your choosing.

To discover all of the benefits of eating Alaskan reindeer sausage, please contact us at (907) 567-3222 and subscribe to our newsletter. We’d also love to hear from all of you Alaskan reindeer sausage fans out there. So be sure to drop by our Tanner’s Fresh Fish Processing Facebook page.
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<![CDATA[Serve Fresh Alaskan Cod for Dinner and Watch the Family Smile]]>Fri, 21 Mar 2014 06:59:15 GMThttp://www.tannersfish.com/blog/serve-fresh-alaskan-cod-for-dinner-and-watch-the-family-smileAlaskan Cod fillet.Alaskan Cod Fillet
Are you looking for a wholesome white fish dish guaranteed to light up your family’s faces? Try whipping up something tasty with our Alaskan cod. The thick, large fillets are rich in Vitamin B12, selenium, omega-3 fatty acids and lean protein. They also typically contain small amounts of potassium, Vitamins B3 and B6. That’s not all either. You can count on our Alaskan cod fillets to be low in sodium, fat and calories as well.

Wondering which dish to make with our Alaskan cod fillets? Although the possibilities are truly endless, you may want to consider steaming the fish and dressing it up with a sauce. The fillets pair very well with sweet and sour pepper, lemon-lime, cheese and garlic sesame sauces.

If sauces aren’t your thing, consider pairing our grilled Alaskan cod fillets with various salsas. One that tends to taste great is a Spanish salsa made with chopped peppers, tomatoes, cilantro and whole kernel corn. You could also opt to go with an earthy salsa made with chopped mushrooms, garlic, arugula, garlic and red wine vinegar. Fruit salsas tend to work well with Alaskan cod fillets too. If you decide to go with the fruits, consider using either pineapples, mangoes, watermelons, pomegranate or plums. Then pair the dish with vegetables and a great Alaskan wine or mead.

Our Alaskan cod fillets may also be added to a wide variety of salads, soups and chowders. For example, you could make a classic Mexican corn tortilla soup or Greek walnut salad and toss in some cooked fillets. They could also be cut up and added to golden seafood chowder or creamy potato soup.

Because our Alaskan cod fillets are thick and firm, deep frying them is an option as well. We have several batter mixes that will make preparing them that way quite easy. If you do fry them, think about adding potato wedges or sweet potato sticks as a side. To order the batters and Alaskan cod fillets in time for your next Alaskan seafood meal, please contact us at (907) 567-3222.

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<![CDATA[Alaskan Rock Fish: One of the Last Frontier’s Flavorful Seafoods]]>Fri, 14 Mar 2014 06:55:16 GMThttp://www.tannersfish.com/blog/alaskan-rock-fish-one-of-the-last-frontiers-flavorful-seafoodsAlaskan Rockfish prepared for gourmet meal.You can order Rockfish online today.
Alaskan rockfish are just one of the culinary delights that you’ll find on offer at Tanner’s Fresh Fish Processing in Ninilchik. As a whole, the species is quite fascinating. There are approximately 32 different types currently swimming in the Last Frontier State’s waters. Many of them grow up to 28 inches and live for close to 50 years.

Of course there are Alaskan rockfish that grow and live much longer than that. Just last year, a fisherman caught one that was almost 40 pounds and roughly 200 years old. It was a Shortraker. Our initial stats, however, are representative of the average Alaskan rockfish’s size and age.

The Alaskan rockfish has several enemies, including Alaskan sablefish and Alaskan halibut. We have both of those on offer at Tanner’s Fresh Fish Processing as well. All three are delicious. The Alaskan rockfish, however, is the one that we’d like to continue spotlighting today.

One of the fabulous aspects of buying Alaskan rockfish is it can be prepared in so many different ways. Some people like to cover the rockfish fillets in batter and deep-fry them. It doesn’t have to be covered in heavy batters though. They can also be breaded with Panko, grated Parmesan cheese or seasoned breadcrumbs. Other people prefer to skip the fryer and steam, grill, poach, sauté or bake the fillets instead.

Either way, Alaskan rockfish fillets are tasty, nutritious and available year-round. The meaty textured, white flesh is mild tasting and absorbs additional flavors easily. Each 4 ounce serving typically contains more than 20 grams of protein, 400 plus mg of Omega-3 fatty acids and roughly 315mg of Vitamin D. It also happens to be very low in fat, sodium, calories and cholesterol. So you could feasibly eat it every day, stay healthy and never be bored.

Would you like to learn more about Alaskan rockfish? If so, please subscribe to our newsletter and contact us at (907) 567-3222. We’d be delighted to ship fresh Alaskan rockfish right to your door. Both 5 and 10 pound packages are available. We also have Alaskan rockfish combo packages that are sure to please.
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<![CDATA[Alaskan Halibut: 5 Ways to Dress Up Freshly Grilled Fillets]]>Wed, 05 Mar 2014 21:21:57 GMThttp://www.tannersfish.com/blog/alaskan-halibut-5-ways-to-dress-up-freshly-grilled-filletsAlaska Hailibut fillet.
Known to grow more than 8 feet long, fresh Alaskan halibut is huge when it comes to texture, flavor and nutrition too. Considered to be a lean, low fat, low sodium fish, it is rich in magnesium and potassium. The texture is firm but flaky and the meat tastes phenomenally sweet. With that said, here are five ways to dress up a few grilled fillets for dinner tonight:

Green Chili & Cilantro

Do you want to entice your family to the table with a bit of Latin American flair? If so, dress up our Alaskan halibut fillets with a green chili topping. It’s traditionally made with ½ of a freshly squeezed lime, 4 ounces of diced chilies, 2 teaspoons of smoked paprika, 1 tablespoon of cilantro and ½ cup of dense, plain yogurt.

Lemon & Thyme

If you prefer a bright, clean, herbaceous dressing for your Alaskan halibut fillets, try whipping up a mixture of lemon and thyme instead. Many Alaskan seafood chefs make one by combining ½ teaspoon of thyme, ½ teaspoon of lemon zest, ½ of a freshly squeezed lemon, 3 tablespoons of salted butter and 2 teaspoons of Dijon mustard together.

A Taste of Caprese

Our Alaskan halibut fillets also taste fabulous topped with fresh basil, balsamic vinegar, olive oil, mozzarella and tomato slices too. Place the sliced cheese, tomato and basil onto the fillets first. Then combine the oil and vinegar together. Later, drizzle it over top of the Alaskan halibut fillets right before bringing the dish to your family’s table.

Mediterranean Madness

Would you rather have feta cheese instead of mozzarella? Well then, combine black olives, red onions, green peppers, cherry tomatoes and feta cheese into a bowl. Coat them with Italian or ranch dressing. Then spoon the mixture over top of the Alaskan halibut fillets. For a bit of extra color and flavor, toss on some oregano and basil too.

Italian Masterpiece

Lastly, you may want to dress up your Alaskan halibut fillets with an Italian twist. To do so, combine artichoke hearts, Parmesan Reggiano cheese, mushrooms, black olives and tomato sauce together. Afterward, ladle a respectable amount of the Italy inspired sauce over top of the fish and enjoy.

To inquire about Alaskan halibut and its many uses, please contact us at Tanner’s Fresh Fish Processing. We may also be reached by calling (907) 567-3222.

<![CDATA[Culinary Uses of Alaskan Seafood - Smoked Salmon]]>Wed, 05 Mar 2014 20:38:20 GMThttp://www.tannersfish.com/blog/culinary-uses-of-alaskan-seafood-smoked-salmonSmoked salmon and pasta dish.
Many visitors to Alaska's Inside Passage who take Alaskan seafood home with them are unaware of various ways that smoked salmon can be used in the average kitchen. Many people will slice it and put it out as appetizers on special occasions, and although it serves that purpose very well, there are other ways to enjoy this treat. Smoked and canned salmon  is becoming particularly popular among home cooks because of its versatility, and it can be found in abundance in all of the port cities.

Resident Alaskans have long used salmon in pasta dishes. Salmon goes particularly well with well-crafted pesto or Alfredo sauces. Canned salmon can be stirred into the sauce and allowed to heat up prior to mixing with the pasta. Linguine or fettuccine work best for this dish.

Because smoked and canned salmon has the same texture as canned tuna, it can be used in exactly the same ways that home cooks traditionally use tuna fish. It makes an excellent sandwich melt, for instance, when mixed with mayonnaise and grilled with Swiss cheese on sourdough bread. It can also be included in seafood chowders, used in place of Canadian bacon in Eggs Benedict, and folded into omelets for a great start to the day. Some home cooks like to crumble it on top of spinach salads or include it in stuffed peppers and tomatoes. Those who use canned salmon for use in the home kitchen should remember to always include the small bit of fish oil that's found in the can in the dish that they're preparing.

Smoked Alaskan salmon has traditionally been sold as whole filets in pouches, but canned salmon has been increasing in popularity among visitors. Canning and pouching are essentially the same thing; the hot-smoking process cooks the salmon and it's then sealed using pouches or cans. Pouched salmon is an excellent choice for those wanting the visual appeal that Alaskan salmon can provide for special occasions, but the canned variety is best for those who want to use the salmon in a variety of recipes. For more information, contact us at your convenience.

<![CDATA[Alaskan King Crab: How to Rip into a Fresh Red One with Style]]>Sat, 01 Mar 2014 21:13:59 GMThttp://www.tannersfish.com/blog/alaskan-king-crab-how-to-rip-into-a-fresh-red-one-with-styleKing crab legs with potatoes and lemon.
We here at Tanner’s Fresh Fish Processing understand that for landlocked folks, the joys of cracking open a delicious Alaskan king crab may be a bit of a mystery. So this week, we decided to divulge the secrets of opening up the beauties in impeccable style:

Let’s start with the basics of Alaskan king crab anatomy shall we? What many people may not know is that there is more than one type of Alaskan king crab found in the Last Frontier State’s waters. The one that we currently have on offer at Tanner’s Fresh Fish Processing is the Alaskan red king crab. When it comes to culinary purposes, they tend to be one of the most flavorful and tender. They also have a stunning, burgundy red shell that only looks better once the crustacean is cooked properly.

The Alaskan red king crab typically has a carapace, multiple legs and merus sections. One end of the leg sports a tip, pincer or a claw. The other end of the leg features a joint. The joint is attached to the merus, which ends in a shoulder segment. The shoulder segment attaches to the carapace. The merus and shoulder sections tend to be among the widest, most beloved parts.

To crack the Alaskan red king crab in style, you’ll need your hands, a shell cracker, a mallet and some form of pick or long tined fork. Grab the leg and merus with your hands first. Then break off the pincer at the joint. It should snap right off. Continue by snapping the other joints with your hands.

Next, use the shell cracker or mallet to break open the leg, merus and tip. Afterward, use the long tined fork or pick to free the meat from the shell’s interior. When you are finished, eat the Alaskan king crab meat as you please. To ask questions and discover additional ways to enjoy Alaskan red king crab, please contact us at Tanner’s Fresh Fish Processing.

<![CDATA[Cedar Planked Alaskan Sockeye Salmon: A Native American Twist on Grilling]]>Sat, 01 Mar 2014 20:53:46 GMThttp://www.tannersfish.com/blog/cedar-planked-alaskan-sockeye-salmon-a-native-american-twist-on-grillingFillet of Alaska sockeye salmon on a cear plank of wood.
Sockeye Salmon Cooked on a Plank?

Grilling salmon on a plank is a tradition that has its roots in northwestern Native American culture. They would take fresh salmon (almost as fresh as ours!) and cook it on small cedar logs over burning coals. The result was a deliciously sweet and smokey fish that is impossible to resist.

Tanner's Planked Alaskan Sockeye Salmon

Our fresh Alaskan sockeye salmon tastes wonderful no matter how it is prepared but planked salmon rivals our succulent smoked salmon for flavor! If you enjoy smoked or grilled salmon we insist that you try this recipe using our wild sockeye salmon.

  • 1 Tablespoon Fresh Chopped Dill
  • 1 Tablespoon Pepper
  • 1/2 Tablespoon Ground Mustard
  • 1/4 Cup Salt
  • 1/2 Cup Brown Sugar
  • 2 Tanner's Wild Sockeye Salmon Fillets
  • Plastic Wrap
  • 1 Cedar Plank

First, submerge your cedar plank (untreated cedar shingles work well) in water and let it soak for at least an hour before you want to use it. Combine all of the seasonings in a bowl and mix them together using a fork or your hands until all of the clumps are gone. Next, tear off two sheets of plastic wrap big enough to wrap the fillets in. Place the fillets on the plastic wrap and generously cover with the seasoning mixture. Tightly wrap the plastic around the fillets so that it is air tight and will not leak any liquids. Set the wrapped fillets in the fridge for 3-4 hours so that they can cure. After the appropriate curing time, remove the plastic wrap and gently rinse off the large clumps of seasoning with cold water. Preheat your grill to medium heat. Set the fillets on the soaked plank and place it on the grill above the coals or burner and close the lid. Allow the plank to smoke and cook the salmon for 10-15 minutes or until the meat flakes with gentle pressure from a fork.

If you're ready to try it out order our fresh wild caught Alaskan sockeye salmon online, sustainably harvested from the Cook Inlet or contact us with any questions.

<![CDATA[Alaskan Razor Clams Make Amazing Soups & Chowders]]>Fri, 21 Feb 2014 20:23:32 GMThttp://www.tannersfish.com/blog/alaskan-razor-clams-make-amazing-soups-chowdersA bowl of Alaska clam chower.
Alaskan razor clams are one of the Last Frontier’s gifts to the world. They’re an incredibly scrumptious, healthy and multipurpose protein source that deserves a featured spot at the dinner table. So why not incorporate them into amazing soups and chowders tonight?

Short on ideas? Don’t worry. We have a few to spare. For starters, you could combine our sweet tasting clams with other Alaskan seafood and make zuppa di pesce. It’s a tomato based dish that typically includes Alaskan razor clams, spotted shrimp, mussels and red mullet. However, we like to replace the red mullet with Alaskan halibut, cod or rockfish. You could also make a very flavorful soup with our Alaskan reindeer sausage and Alaskan razor clams. The dish is typically made with whole tomatoes, kale, white beans, assorted herbs and basic seasonings.

Do you want to skip the traditional tomato based soups and try one that has an Asian-Pacific theme instead? Well then, you may want to add our fresh Alaskan seafood to ginger clam soup, miso clam soup or spicy udon clam soup. Either one would make an amazing lunch or dinner entrée. Consider serving them with a glass of mineral water, white wine or sake.

If you love the creamy taste of classic New England-style chowder, try using our Alaskan razor clams to change things up a bit. Add them to the chowder along with Alaskan King crab and a heaping pile of mashed potatoes. The mashed potatoes get placed in the center of the bowl and surrounded by the chowder. Think of it as a different take on mash and gravy.

Once the chowder and potatoes are in the bowl, resist the urge to stop right there. Instead, add a crispy fried, Alaskan razor clam steak and fried onions on top of the potatoes for an extra added touch. We promise that it will prove to be a hearty, heart-warming meal that your family won’t forget.
<![CDATA[Alaskan King Salmon: The World's Healthiest Food]]>Tue, 18 Feb 2014 20:44:38 GMThttp://www.tannersfish.com/blog/alaskan-king-salmon-the-worlds-healthiest-foodKing Salmon fillet with tomatos and greens set on covered dinner table.
Salmon has long been touted as one of the most healthy foods available. With the main focus on the long list of benefits provided through the consumption of Omega-3 fatty acids. But did you know that eating fish like the Alaskan king salmon can also provide special support for joint cartilage, insulin effectiveness, and control of inflammation in the digestive tract?

Additionally, Coho and King Salmon have been shown to improve moods when eaten. From a write-up about a study, it has been shown that the human body doesn't naturally produce acids like Omega-3. So when a deficiency of the essential oil shows up, it is often linked to things like depression, mood swings, memory decline, and fatigue.

Studies show a correlation between consumption of fish with high levels of omega-3 fatty acids and a decreased risk of depression and suicide. Eating fish increases your intake of omega-3 fatty acids and may help combat depression.

Further, Salmon isn't high in saturated fat. Which serves as an additional benefit for your heart. Therefore benefiting those who have a healthy heart, as well as those who have had heart problems alike. It's reasons like this that the American Heart Association recommends eating salmon at least twice a week to garner the cell-supportive benefits that it provides.

The unique protein, as well as the amino acids profiles, that salmon provides is far too often overlooked. The protein peptides and the antioxidant amino acid called taurine can help reduce inflammation and promote joint connectivity. Salmon is also an "excellent source" of vitamin B12, vitamin D, and selenium. Is it time for dinner?

Is getting healthy one of your resolutions this year? Then consider contacting us to order some of the freshest, wild-caught salmon from anywhere in the world. We look forward to hearing from you.