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©  Copyright 2012 Ocean Odyssey Inland a division of Batten Enterprises INC.

All Rights Reserved

 

 Updated March 30, 2012

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Wild Salmon (Sockeye, Coho, Red & White Spring, Pink)


West

Halibut are gray with some white mottling. Most weigh between 50 and 100 lbs., but Atlantic halibut can exceed half a ton. Young chicks halibut are much smaller (2 to 10 lbs.) Halibut is a wonderful fish to cook. It has little oil and no overpowering flavor of its own and takes sauces wonderfully. Most of my fish pieces are 3/4 to 1 inch thick. A firm, fine-textured fish, halibut poaches, grills, broils, braises, and steams particularly well. It is also good roasted or sautéed.

 

It’s a very mild, sweet-tasting, lean fish with fine-grained, dense meat that dries out if overcooked. Halibut is an extremely versatile fish, and the thick, meaty flesh holds up well to a number of cooking methods and sauces. It’s ideal for skewering as kebabs.


Lingcod are not a member of the cod family. The have various colors over the back but are usually colored with a greenish cast and brown mottling. Weight ranges from 1 1/2 lbs. to over 100 lbs. Lingcod make for excellent eating. They're excellent and will cook white. It is an all-purpose white-meat fish; is lean, with medium to firm texture; delicately flavorful and tender with thick fillets and large flakes. Cod is excellent for poaching, broiling, baking, braising, and frying. A popular main ingredient in chowders, which are creamy and binding enough to support the big flakes of meat that fall apart when cooked. Whole cod are often stuffed and baked.

Sablefish are often referred to as Alaskan Black Cod or butterfish. Most are long, slender black fish range from 1 to 25 lbs. (they can grow up to 100 lbs.) The white meat of Sable is fine-textured, oily, and succulent. The flavor is rich and distinctive and the omega 3 fat content is very high. Sablefish can be baked, poached, broiled, grilled (use a grill basket), or pan-fried. Whole fish (or large fillets) can be roasted with the skin left on. Fillets and steaks should have pure white skin that glistens and is free of browning and signs of drying.

Albacore Tuna A large, muscular, extremely fast swimmer. Most species have blue or blue-black backs that fade into silvery sides and bellies. They can weigh from 10 to 60 lbs. The dense and firm meat is tender, full-flavored, and flaky. While tuna usually contains a moderate amount of fat, it can be on the oily side. The meat is a pale pinkish-white. Due to its white colored meat albacore is also called "the chicken of the sea". Fresh or frozen steaks are excellent grilled, and can be stuffed with fresh herbs and spices before grilling.

 

Steaks can also be broiled, baked, poached, or pan-fried. It is easy to overcook tuna, so take care. Fresh tuna is delicious served raw, sashimi or sushi-style. Albacore has a mild, rich taste and a firm, steaky texture, with large, moist flakes. Albacore meat is less dense than bluefin tuna, though it is one of the fattiest species, with more omega-3 than the rest of the tunas. Albacore cooks quickly, and for maximum flavor is best served rare.


Red Snapper A red-eyed fish with carmine fins and a red back that fades into a pinkish belly. They ranges from 2 to 35 lbs. (average 3 to 8 lbs.). The prized white meat of the red snapper is firm in texture, low in fat, mild and delicate in flavor. A meaty, all-purpose fish with edible skin.

Best cooking: Almost anything goes with this popular, versatile fish. Whole red snapper is excellent baked and stuffed, or poached and glazed (salmon- style). Fillets can be steamed, broiled, roasted, pan-fried, or (with a fish basket) grilled. Chunks can be added to stews and chowders (leave the skin on for a colorful touch).

Buying tips: Not all snapper is red snapper--be wary of fish market labels, which can be ambiguous. Look for whole fish with deep red fins and red backs fading into pinkish-silver bellies; check for healthy red gills (the fish should look alive). Choose fillets with red skin left on, as skinned fillets can easily come from other (less premium) kinds of snapper. White meat should be moist and reflective, free of gaping and drying.

Pacific Ocean Perch Adults are found primarily offshore on the outer continental shelf and the upper continental slope in depths 150-420 m.These perch are a very slow growing species, with a low rate of natural mortality and are relatively old age at 50% maturity (10.5 years for females in the Gulf of Alaska), The species appears to be most abundant in northern British Columbia, the Gulf of Alaska, and the Aleutian Islands.

Pacific Cod are usually smaller than its Atlantic cousin however, and range in weight from 2 to 5 kg (4-11 lbs). The harvesting of Pacific cod increased as the harvest of Atlantic cod decreased. They are lean, cooks quickly with moist heat.

Pacific mackerel are a streamlined fish with two dorsal fins and a series of five small finlets between the second dorsal and tail. They have blue-green backs with wavy irregular vertical lines; can reach more than 60 cm in size, although most are around 45 cm. Mackerel are from the tuna family and are frequently encountered off the west coast of Vancouver Island during years when warm waters from the El Niño current are prevalent.

Web Visitors

 Portion

 Calories

Protein 

Total Fat 

Saturated Fat 

Poly-unsaturated Fat 

DHA 

EPA 

Cholesterol 

Omega3

Sodium 

Potassium 

 4 oz or

113 g

 152

30 g

1.8 g 

0 g 

-

58 mg 

47 mg 

Sockeye has the strongest flavor.

 Portion

 Calories

Protein 

Total Fat 

Saturated Fat 

Poly-unsaturated Fat 

DHA 

EPA 

Cholesterol 

Omega3

Sodium 

Potassium 

 4 oz or

113 g

168

21.3 g

8.6 g 

1.5 g 

2.7 g

0.8 g

0.6 g

62 mg 

1.2 mg 

47 mg 

422 ml

Coho

 

Red & White Spring also known as Chinook or King

Pink

For more Information See:

 Portion

 Calories

Protein 

Total Fat 

Saturated Fat 

Poly-unsaturated Fat 

DHA 

EPA 

Cholesterol 

Omega3

Sodium 

Potassium 

 4 oz or

113 g

146

21.6 g

5.9 g 

1.3 g 

-

0.87 g

0.40 g

45 mg 

1.3 mg 

46 mg 

 Portion

 Calories

Protein 

Total Fat 

Saturated Fat 

Poly-unsaturated Fat 

DHA 

EPA 

Cholesterol 

Omega3

Sodium 

Potassium 

 4 oz or

113 g

179

19.9 g

10.4 g 

3.1g 

N/A

0.72 g

1.01 g

50 mg 

2.3 mg 

47 mg 

N/A

 Portion

 Calories

Protein 

Total Fat 

Saturated Fat 

Poly-unsaturated Fat 

DHA 

EPA 

Cholesterol 

Omega3

Sodium 

Potassium 

 4 oz or

113 g

116

19.9 g

3.5 g 

0.6 g 

1.65 g

0.78 g

0.41 g 

52 mg 

1.1 mg 

67 mg 

350 ml 

For more Information See:

For more Information See:

For more Information See:

For more Information See:

For more Information See:

For more Information See:

For more Information See:

For more Information See:

Fisheries and Oceans Canada
Fisheries and Oceans Canada
Fisheries and Oceans Canada
Fisheries and Oceans Canada
Fisheries and Oceans Canada
Fisheries and Oceans Canada
Fisheries and Oceans Canada
Fisheries and Oceans Canada

 Portion

 Calories

Protein 

Total Fat 

Saturated Fat 

Poly-unsaturated Fat 

DHA 

EPA 

Cholesterol 

Omega3

Sodium 

Potassium 

 4 oz or

113 g

110

 18.6 g

2 g

0 g

0 g


-

45 mg 

 -

90 mg 

0 mg

Each has it's own characteristic's, size, shape, color, and territorry. The meat quality depends upon the salmon's environment. The cleanliness, salinity, and temperature of the water, as well as the quality of the food supply, the age of the fish and the location where the salmon is caught.

 Portion

 Calories

Protein 

Total Fat 

Saturated Fat 

Poly-unsaturated Fat 

DHA 

EPA 

Cholesterol 

Omega3

Sodium 

Potassium 

 4 oz or

113 g

110

20.8 g

2.3 g 

0.3 g 

-

0.374 g

0.091 g

54 mg 

0.5 mg 

54 mg 

 Portion

 Calories

Protein 

Total Fat 

Saturated Fat 

Poly-unsaturated Fat 

DHA 

EPA 

Cholesterol 

Omega3

Sodium 

Potassium 

 4 oz or

113 g

 100

20.5 g

1.3 g 

0.3 g 

0.6 g

0.3 g 

0.06 g 

37 mg 

0.4 mg 

64 mg 

588 mg

 Portion

 Calories

Protein 

Total Fat 

Saturated Fat 

Poly-unsaturated Fat 

DHA 

EPA 

Cholesterol 

Omega3

Sodium 

Potassium 

 4 oz or

113 g

195

13.4 g

15.3 g 

3.2 g 

-

0.92 g

0.86 g

49 mg 

1.6 mg 

56 mg 

 Portion

 Calories

Protein 

Total Fat 

Saturated Fat 

Poly-unsaturated Fat 

DHA 

EPA 

Cholesterol 

Omega3

Sodium 

Potassium 

 4 oz or

113 g

85

17.7 g

1.06 g 

0.19 g 

-

0.13 g

0.13 g

52 mg 

0 mg 

59 mg 

 Portion

 Calories

Protein 

Total Fat 

Saturated Fat 

Poly-unsaturated Fat 

DHA 

EPA 

Cholesterol 

Omega3

Sodium 

Potassium 

 4 oz or

113 g

82

 17.8 g

0.7 g 

0.1 g 

-

0.173 g

0.103 g

43 mg 

0.2 mg 

54 mg 

 Portion

 Calories

Protein 

Total Fat 

Saturated Fat 

Poly-unsaturated Fat 

DHA 

EPA 

Cholesterol 

Omega3

Sodium 

Potassium 

 4 oz or

113 g

178

 23 g

 9 g 

 3 g 

-

1.19 g

0.65 g

53 mg 

--

87 mg 

Fisheries and Oceans Canada
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