Where to buy SALMON, please help!

[lmenichel]

Does anyone know of any online/catalog or sources to buy wild salmon? I know of Vital Choice, but don't know of any others?

I'll admit I'm a complete BEGINNER when it comes to salmon, and fish for that matter! I honestly don't know anything about salmon (except what I've read from previous posts and a little on the internet). My doctor suggested I give salmon a try and I found some great fresh wild salmon a few weeks ago, but then the store told me it's "out of season" and won't be back until next summer (is that right?). I've looked all over around here and can't seem to find anything besides farm raised or canned. I tried the canned, and unfortunately, it just wasn't for me.

Any help would be GREATLY appreciated!

[Sami]

I order from Vital Choice and love their products although they are expensive. I am told that Trader Joes has frozen wild salmon but I haven't tried it. Whole Foods is another place that might have it.

Sami

[lmenichel]

Thanks Sami! Unfortunately, we don't have either a Whole Foods or Trader Joes. Maybe someday if we're really lucky!

I'm glad you mentioned you tried Vital Choice because I don't know anyone who has actually ordered from them. Nice to know someone had a good experience before I buy from them. I will definitely give them a try unless someone has any other ideas. Anyone??? :)

[Goin' Coastal]

I am sure you can probably get canned salmon in your local grocery stores. Salmon patties are very good. Red salmon is preferable to pink, so if you have a choice, that is what I'd get. I buy mine at TJ's and it is wild rather than farm raised, but I can't imagine salmon not being available at any grocery store with the canned tuna. If you are interested, I'll post my CL recipe for salmon patties.

[Sami]

This article is long, but it is interesting. Sami

Women's health advocates decry unintended effects of mercury directives
New studies and survey find public reactions to mercury fears overblown and counterproductive
by Craig Weatherby


Last July, we ran a report on a then yet-to-be-released series of five Harvard-led studies designed to determine the relative risks and rewards of dietary fish.



At the time, the Harvard Center for Risk Analysis released only two of their findings:



First, public health would suffer-thanks to a reduction in omega-3 intake-if people cut their fish consumption in response to misunderstood media stories about mercury contamination.


Second, average life expectancy would likely increase if Americans were to boost their fish consumption by 50 percent.



Now, release of full details from the five Harvard-led studies and the results of a new national survey combine to confirm public confusion about mercury and fish, and to caution against adverse health consequences that may stem from well-intentioned 2001 government guidelines: warnings that apply only to young children and to women who are pregnant, nursing, or likely to become pregnant.




The results of the University of Maryland survey, released last week, confirm widespread public confusion about the 2001 mercury advisories, and show that people of all ages cut fish consumption unnecessarily in response.



The survey results show that 45 percent of the 1,040 people surveyed thought the mercury advisory applied to the elderly, while 35 percent thought it was for pre-teens and teenagers, and almost one-third thought it applied to all Americans.



Supporting the findings of the university's national survey, the U.S. Tuna Foundation reports that consumption of tuna-a focus of many media stories about mercury because canned tuna is the number one source of dietary fish-dropped 10 percent since the government warning. This is another indication that Americans of all ages and genders think the warnings apply to them.



Yet, as lead Harvard researcher Joshua Cohen, Ph.D. told the Boston Globe, referring to the public's confusion, ''If you are not pregnant and not going to become pregnant you shouldn't even be thinking about mercury in fish. The message is people may not always follow advisories in the way you intend ... and that can have adverse health risks."



Women's center and Harvard deplore collateral mercury-warning damage
Acting in concert with Dr. Joshua Cohen, leader of the series of Harvard-led fish/mercury studies, the National Women's Health Resource Center (NWHRC) will hold a press conference in Washington, D.C. this October 26 to publicize the research results.



Dr. Cohen and the NWHRC are concerned that Americans-especially women-will likely cut fish consumption in response to mercury cautions intended only for expectant or nursing mothers and women likely to bear a child: cautions which are themselves extremely conservative in their consumption recommendations.

And, if Americans do forgo fish, they will decrease their omega-3 intake dramatically and thereby increase their risk of heart attack, stroke, mood disorders, and Alzheimer's, among other, less overt health impacts.



The press conference will also reveal the results of the new national survey-which show a decline in American's fish consumption-and the NWHRC will announce a national "teach in" intended to help women make better-informed decisions about seafood.



What the Harvard-led studies show

The full findings of the five Harvard-led dietary fish risk/reward analyses, and two expert commentaries, were just published online in the online edition of the November's American Journal of Preventive Medicine.

The research teams wanted to determine whether the benefits of lower mercury exposure among pregnant women outweighed the loss of omega-3 fatty acids from decreased fish consumption. They also examined what would happen if the public reacted inappropriately to government's recommendations regarding mercury and fish.

Some of the results indicate that fears among the general public created by government mercury warnings directed to expectant/nursing mothers may cause many other women-and many men-to cut fish intake, thereby ...


[Click here for full story]



Fish-Friendly Low-Carb Diet Beats Calorie-Cutting
Study finds that a focus on eating the "right" foods beats traditional calorie-restriction
by Craig Weatherby


The results of a diet-vs.-diet study bear good news for disciples of low-carb, lean-protein, but nutrition-savvy diets like the antiinflammatory-foods approach first described and championed by Nicholas Perricone, M.D.



The findings gained wide coverage when reported last week at the 2005 conference of the North American Association for the Study of Obesity, after being quietly unveiled at the annual Experimental Biology conference in April of 2005.



In short, the results support the contention that an "eat-the-right-foods" focus works better than a traditional calorie-conscious approach to weight loss, at least for the critical first three months.



Smart, satisfying foods versus traditional calorie-counting

The study involved 87 overweight-to-obese men and women aged 18 to 65, who followed two different diets for nine months.



Half the participants were randomly assigned to follow a traditional low-fat, portion-controlled diet, in which they were told to consume 500 to 800 calories a day less than normal.



The other half followed a "modified-carbohydrate diet" (MCD) consistent with the weight control recommendations outlined in The Perricone Weight-Loss Diet.



The people in the MCD group were told to emphasize lean protein foods-a category which included fish-as a prime source of calories. They were also told to reduce carbohydrate intake overall, and to favor nutrient- and fiber-rich whole grains over starchy, low-fiber carbohydrates such as pasta, breads, pastries, chips, and potatoes.



During the first 12 weeks, each of the two divergent diets prescribed a relatively rigorous regimen focused on weight loss. For the remaining six months, the participants were instructed to follow more relaxed versions of each diet, intended to maintain any weight loss achieved in the first phase.



Perricone-style diet wins out, and bears big side benefits

Compared with the people on the low-fat, portion-controlled diet, the volunteers on the modified-carbohydrate diet (MCD) lost significantly more weight and body fat during the first 12 weeks. After the full nine month period, both groups had lost weight, but the MCD group lost weight more quickly than the control group.



Because motivation is critical to attempts to maintain dietary discipline, the faster, greater weight loss the MCD group enjoyed during the first 12 weeks is a critical advantage. When people see results sooner, they are more likely to stick with a dietary program, whatever it may be.



In addition to greater, faster weight loss in the first 3 months, the participants who followed the MCD diet enjoyed three important side benefits:



Significant improvements in fasting triglyceride (blood fat) levels.
Significant improvements in the ratio of HDL ("good") cholesterol to total cholesterol.
Greater reduction in glycemic load (blood sugar levels) after the first 12 weeks. (Chronically elevated blood sugar is a risk factor for diabetes.)
Dr. Perricone's approach bears a superficial resemblance to the Atkins diet, in that it favors protein and fat over carbohydrates as the dominant source of calories. But the resemblance ends there. Unlike Atkins, who made no distinction among protein sources-e.g., fatty steak was fine with him-Dr. Perricone recommends lean protein, especially wild salmon and other omega-3-rich fish. Unlike Atkins, he also emphasizes the importance of the satiating, anti-inflammatory effects of antioxidant-rich plant foods-colorful vegetables and fruits, as well as nuts, whole grains, and beans.



Note: While wild salmon, sardines, tuna, and sablefish do not fit into a traditional definition of "lean" protein, these omega-3-rich fish are recommended by Dr. Perricone, Dr. Weil, and the creator of the imitative South Beach Diet. This is because the metabolic effects of the omega-3s that constitute the majority of their fat discourage weight gain, thereby making fatty fish functionally lean.



We commend Dr. Perricone for pioneering a highly nutritious approach to eating that appears to help many people reduce or control their weight, and reduce the rate of internal and external aging, without feeling deprived: an approach so successful that it's inspired some high-profile imitators.



Source

Maki KC, Rains TM, Kaden VN, Quinn J, Davidson MH. A randomized, controlled clinical trial to evaluate the efficacy of a modified carbohydrate diet for reducing body weight and fat in overweight and obese men and women. Session#: 448, Program/Abstract # 448.5, April 3, 2005. Experimental Biology 2005. Accessed online October 21, 2005 at http://www.eb2005-online.com/pdfs/004956.PDF?PHPSESSID=1c3b0454d98b47ca5a0cbd6c57920 e37
Maki KC, et al (same study as above). Abstract # 308P at the conference of the North American Association for the Study of Obesity, Vancouver, BC, October 15-18 2005.





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NEW from Vital Choice
Seasoned Ikura


Some prefer their ikura infused with a civilizing swirl of subtle seasonings


Traditionalists love our original unseasoned Ikura, but those who prefer a milder fish flavor will find our seasoned Ikura just perfect.



Our exquisite new Seasoned Ikura is lightly flavored with soy sauce, seishu sake (rice wine) and mirin (sweet, low-alcohol sake). It's produced under the supervision of Japanese Ikura experts in Petersburg, Alaska, where we first tried it with Dr. Andrew Weil, and fell in love with it!



Note: In addition to a dab of fish sauce and pinches of flavorings derived from dried fish and dried seaweed (disodium inosinate and disodium guanylate), our seasoned Ikura contains trace amounts of gluten.






Liquid Sockeye Salmon Oil


The simple solution for smoother swallows …easy for toddlers and kids to take


We've finally fulfilled the many requests to offer our Alaska Sockeye Salmon Oil in liquid form. Each attractive 8 oz brown bottle contains almost 50 individual 1-tsp servings that average 1.3 grams (1,300 mg) of omega-3 EFAs each.

Our Alaskan sockeye salmon oil is whole, non-distilled, and cold-filtered. And it's flavored with a hint of organic lemon oil (less than one percent): a taste-enhancing touch popular with most customers.



To hear an interview with Vital Choice founder Randy Hartnell about our wholly natural, unrefined, cold-filtered oil Sockeye Salmon Oil, click here.


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Vital Choice Recipes
Mediterranean Halibut and Tequila-Cilantro Salmon

This week we've got a pair of well-seasoned selections ... one spicy-hot, one not. Enjoy!

Grilled (or Broiled) Mediterranean Halibut

This recipe is inspired by Provencal cooking, and prepares very quickly.

Makes 4 Servings



For the paste:

3 tablespoons extra virgin olive oil

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh thyme

2 teaspoons dried lavender

1 teaspoon minced garlic

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper



4 (6 oz each) skinless Vital Choice Halibut fillets

lemon wedges (optional)



In a small bowl whisk together the paste ingredients. Spread the paste evenly on both sides of the fish fillets. Grill over direct high heat (or broil) until the flesh is opaque throughout and starting to flake, 5 to 7 minutes, turning once halfway through grilling time. Serve warm and garnish with lemon wedges, if desired.





Tequila Salmon with Salad

Citrus and cilantro make this a real Mexican-style treat. Just make the salad dressing, soak the salmon in the marinade, grill or broil it, and serve with the salad.

Makes 4 Servings



Marinade

1/3 cup fresh orange juice

3 tablespoons extra virgin olive oil or Vital Choice Macadamia Oil

3 tablespoons tequila

1 tablespoon chopped fresh cilantro

1 tablespoon minced jalapeno pepper, with seeds

1 teaspoon granulated garlic

1 teaspoon kosher salt

1 teaspoon ground cumin



4 (6 oz each) Vital Choice salmon fillets



Dressing

3 tablespoons extra virgin olive oil or Vital Choice Macadamia Oil

1 tablespoon fresh lime juice

1/2 teaspoon chili powder

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper



4 handfuls mixed salad greens (3 to 4 ounces)

1 cup cherry tomatoes, halved

1/2 cup fresh cilantro leaves, divided



In a small bowl, whisk together the marinade ingredients.
Place the salmon fillets in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 to 45 minutes.
In a large bowl whisk together the dressing ingredients. Set aside until ready to serve.

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A Vital Community Connection
Vital Choice contributes a portion of its net profits to the Weil Foundation, the Live Strong Foundation, The Monterey Bay Aquarium, the Natural Resources Defense Council, and other causes devoted to improving the health and well being of people and the planet that sustains us.