Wild Pacific Albacore

Warming Winter Recipes for Snow Days

2012-01-24T12:10:00.000-08:00

It’s been a cold start to the year for friends and colleagues in the Pacific Northwest, where massive amounts of snow, sleet and rain brought much of Washington state to a standstill. We hope everyone’s family and friends managed to stay out of harm’s way.

Below is a recipe for Classic Albacore Chowder, adapted from Michael Kornick, Fish Bar, it's guaranteed to warm you up! We use good quality US canned albacore instead of fresh as most people will have a can or two in their pantry. Feel free to use either canned, fresh or frozen vegetables. Whatever you have on hand.

Classic Seafood Chowder with Albacore (Serves 8-10)

Adapted from Michael Kornick, Fish Bar, Chicago

1 pound new or Yukon gold potatoes, peeled

6 tablespoons unsalted butter, divided

1⁄4 cup all-purpose flour

2-3 cans of Wild Pacific Albacore

4 ounces salt pork or unsmoked bacon, sliced into 3 long, 1-inch-thick strips

3 ribs celery, chopped (about 1 cup)

1 medium Spanish onion, chopped (about 2 cups)

2 garlic cloves, finely chopped

11⁄2 quarts heavy cream

1/2 cup good quality fish stock

1/2 cup chopped flat-leaf parsley

1 tablespoon dry thyme leaves

Salt and freshly ground black pepper

Cayenne pepper, oyster crackers, for serving

In a large stockpot full of boiling, salted water cook potatoes until tender, about 13 minutes. Drain and let cool slightly, then dice and set aside.

In a small saucepan, melt 2 tablespoons of the butter over medium-low heat. Whisk in the flour and cook, whisking frequently, until thickened, about 4 minutes. Set the roux aside.

In the large stockpot, melt 4 tablespoons of the butter over medium heat. Add the salt pork and cook until brown and crispy. Add celery, onion and garlic and cook until the onion is translucent, about 5 minutes.

Meanwhile, heat cream in a saucepan over medium heat until just below a boil.

Add the parsley, thyme and stock to the onion mixture and bring to a boil. Gradually whisk the roux into the broth mixture. Once all the roux is added, stir in the hot cream. Bring the chowder to a boil, then reduce to a simmer. Add albacore at the last minute, remove the salt pork, season to taste with salt, pepper and cayenne. Stir in the reserved potatoes and serve hot with oyster crackers.

For more winter recipes using sustainable, Northwest albacore tuna visit http://www.pacificalbacore.com/recipes.php.

For daily updates and news follow us on Twitter (@PacificAlbacore) or join our Facebook page.

Happy Holidays!

2011-12-21T20:18:00.000-08:00

It's a busy time of year but we want to take the opportunity to wish you and your loved ones a relaxing, fun-filled and safe festive season. We're straying from tradition a little this yea, using the last of our albacore to make this delicious recipe from Martha Rose Shulman, the author of “The Very Best of Recipes for Health.”

She uses albacore instead of sea bass in this dish from Italy. If you can't bring yourself to give up the ham or turkey, try out the recipe in the new year as part of your resolution to eat better (and more fish) in 2012!

Albacore Steaks With Simmered Fennel

Ingredients

2 tablespoons extra virgin olive oil

1 leek, white and light green parts only, cut in half lengthwise, cleaned, and thinly sliced

2 garlic cloves, minced

2 pounds fennel, trimmed, quartered, cored and cut across the grain into thin slices

Salt and freshly ground pepper

1 teaspoon fresh lemon juice

1 1/2 pounds albacore tuna steaks

1 to 2 tablespoons finely chopped parsley

1. Heat the olive oil in a large, heavy nonstick skillet over medium heat. Add the leek and cook, stirring, until leeks are limp, about 3 minutes. Add the garlic and cook, stirring, until the mixture is fragrant, 30 seconds to a minute. Add the fennel and a generous pinch of salt and cook, stirring often, until it begins to soften, about 5 minutes. Turn the heat to low, cover and cook slowly for 30 to 40 minutes, stirring often. Stir in the lemon juice, taste and adjust seasonings. The mixture should be very soft.

2. Meanwhile, season the albacore steaks with salt and pepper and heat the remaining olive oil in another pan over medium-high heat. Sear the albacore steaks for 30 seconds on each side. Place on top of the fennel. Cover the pan, turn the heat down to medium-low and simmer for another 5 to 10 minutes, until the fish is cooked through.

3. Sprinkle on the parsley and serve, laying the fish on top of the fennel, with lemon wedges on the side.

Yield: 4 servings.

Advance preparation: You can cook the fennel up to 2 days ahead and refrigerate. Bring back to a simmer in the skillet, add the albacore fillets and proceed with the recipe.

Nutritional information per serving: 439 calories; 4 grams saturated fat; 4 grams polyunsaturated fat; 10 grams monounsaturated fat; 65 milligrams cholesterol; 20 grams carbohydrates; 7 grams dietary fiber; 210 milligrams sodium (does not include salt to taste); 46 grams protein

be back in the new year, with more interesting events, delicious recipes and other Wild Pacific Albacore news!

Enjoy Late Season Albacore Later - or Now

2011-10-27T21:18:00.000-07:00

The albacore season is coming to an end with catches off Oregon and Washington continuing 6-weeks longer than in the previous two seasons in the Northwest. Look out for late-season albacore at your local market to freeze, preserve, smoke or can for the winter.

A great smoking recipe here: http://www.scribd.com/doc/63629215/Cooking-With-Albacore-Smoked-Albacore

Or check out this excellent story on home canning from MIX magazine http://www.oregonlive.com/mix/index.ssf/how-to/a-do-it-yourself-tuna-canning-party-at-the-coast.html

Or you could just eat it now.

The following is an excerpt from a recent article in New York Magazine.

After a peak summer season spent feasting on herring, sardines, and the occasional squid, local albacore tuna are at their fattiest best. The pale-pink flesh is the palest in color and mildest in flavor of all tuna varieties, but takes well to a sensational Japanese blackened-tuna-sandwich treatment that chef Andrew Carmellini gives the tuna at The Dutch restaurant in NYC.

For their interesting sandwich recipe follow the link below.

http://nymag.com/restaurants/recipes/inseason/albacore-tuna-2011-10/

Seafood Health Facts: Making Smart Choices is Launched

2011-10-13T10:49:00.000-07:00

NEW WEBSITE LAUNCHED TO CLARIFY HEALTH BENEFITS AND RISKS ASSOCIATED WITH SEAFOOD CONSUMPTION

A new website aimed at helping consumers weigh the benefits against possible risks of eating seafood has just been launched, and organizers hope the site will help clear up many of the myths surrounding seafood.

The site, seafoodhealthfacts.org, developed largely through a grant from the U.S. Department of Agriculture, was created to serve as a credible resource to health care professionals and consumers, said Dr. Michael Morrissey, Director of Oregon State University’s Food Innovation Center, and primary investigator for the project.

The initiative, Seafood Health Facts: Making Smart Choices, included researchers from Oregon State University, Cornell University, and the Universities of Delaware, Rhode Island, Florida, and California, along with the non‐profit Community Seafood Initiative. The end result is a user‐friendly, comprehensive website and downloadable brochures aimed at health care professionals and consumers.

“We finally have a straightforward and comprehensive guide for health care professionals and consumers alike to educate themselves on the importance and the risks of consuming seafood,” said Dr. Morrissey. “Our program has synthesized all the available information from government agencies and leading universities and we’ve made it accessible, not just to health care providers but also to the general public. Consumers should feel confident about their seafood choices—and Seafood Health Facts answers their questions in a credible and balanced way.”

Heather Mann, Director of the Community Seafood Initiative, added: “Today’s consumers are bombarded with conflicting information about the benefits and risks of consuming seafood. From health magazines to mainstream media, the message about seafood is confusing at best and even conflicting at worst. Can I eat seafood while I’m pregnant? What’s the mercury risk? Should I get my Omega 3’s from supplements versus eating seafood? To complicate matters more, advice from physicians and even from our own various government agencies is often at odds. Throw in advocacy group agendas and a potential seafood consumer is more likely to choose chicken.”

The information on the site is organized by topic and includes resources for seafood nutrition and the benefits of seafood consumption, seafood safety and the risks associated with certain types of seafood, a comparison of the risks and benefits of seafood consumption, and the seafood supply in the United States. It is also organized to provide resources aimed at specific population groups, Mann said.

For more information about the Seafood Health Facts project please contact Heather Mann, Director, Community Seafood Initiative at hmann@seafoodschool.org

To download a PDF of the Seafood Health Facts click on the link below.

file:///var/folders/EH/EHl8phV6EFWTYAzMcgGRRU+++TI/-Tmp-/com.apple.mail.drag-T0x10051ffc0.tmp.oAIM1E/final-seafood-health-flat-brochure.pdf

Great ideas for lunch boxes - yours and theirs

2011-09-19T18:33:00.000-07:00

With kids settling in to a new school year, we thought we’d list a couple of our favorite lunch box-approved recipes. All the recipes below are healthy, delicious, and can be fully or partially prepared the night before. We also think they’re pretty good lunch options for big kids, too!

Albacore Pasta Salad: We like this one from British chef, Nigella Lawson. It sneaks in a serve or two of veggies.

Albacore Lettuce Cups: Make your favorite tuna salad recipe and put in a container, you can add other sliced vegetables or cheese. Separately, wrap 4 large lettuce leaves (iceburg or cos lettuce work well). At lunchtime kids can make their own tuna wraps. Don't forget a fork and napkin.

Albacore and Artichoke Sandwich: A twist on a classic. http://www.scribd.com/doc/60331934/Cooking-With-Albacore-Albacore

Pan Bagnat (French Tuna Sandwich): http://www.scribd.com/doc/59546975/Cooking-With-Albacore-Pan-Bagnat

Albacore Patties: Usually served hot, these healthy patties are delicious cold, as lunch the next day. http://www.scribd.com/doc/56966421/Cooking-With-Albacore-Albacore-Patties

Please feel free to share your favorite lunch box recipes with us, email info@pacificalbacore.com.

Smoking Albacore at Home

2011-08-26T13:08:00.000-07:00

This week one of our favorite writers, Kathleen Bauer, posted photos of smoked, Northwest albacore on her blog, Good Stuff NW, check out the full post and her recipe for this tasty treat.

Check out the full post here.

Photo courtesy Kathleen Bauer of GoodStuffNW.com

Smoked Albacore Loin

Adapted by Good Stuff NW from a Jan. '08 forum post on Sportfishermen.com by Andaman Andy

For the brine:

1 gal. water, room temperature

2 c. salt

1 c. brown sugar

1/3 c. lemon juice

1 Tbsp. garlic powder

2 tsp. white pepper

2 albacore loins (3-4 lbs.)

For the brine, mix all ingredients, except albacore, until everything is dissolved. You may need to make more to cover all the fish.

Cut the loins into 4" chunks for ease of submerging and later handling. Put the fish into a container large enough to allow the fish to be completely submerged but not piled on top of each other.

Pour the mixture over the fish so it's completely submerged. Cover with plastic wrap and chill in the refrigerator for 30 minutes to an hour.

After brining rinse the fish quickly under cold water. Pat dry and place the fish on a lightly oiled wire rack elevated on a tray. This is intended to allow a thin glaze ("pellicle") to develop; it's supposed to be a little sticky, and it helps the fish maintain moisture and allow smoke to adhere to the fish.

Put the fish onto the cleaned and well-oiled grate of a smoker at 180-200 degrees. The fish is done when you can flake it easily with a fork and the internal temperature reaches 140 degrees. About 1 1/2-2 hours. Enjoy!

Whole Foods Promotes Local Albacore at Oregon, Washington and BC Stores

2011-08-10T06:52:00.000-07:00

Whole Foods Market is expanding its promotion and distribution of local albacore tuna this summer by partnering with the Western Fishboat Owners Assn. (WFOA) for the fourth consecutive year to promote Marine Stewardship Council-certified (MSC), troll-caught albacore caught off the West coast of the United States.

On Saturdays from August 13 through September 10, there will be whole albacore “truck sales” with a team of expert cutters on hand to fillet and wrap customers’ albacore at select Portland-area, Seattle-area and BC stores. Whole albacore will sell for $3.99-$4.99 per pound. There will also be price promotions, tastings, fishermen visits, and cooking demonstrations highlighting the taste and health benefits of this seasonal tuna. The activities are part of Whole Foods Market’s efforts to support and promote local, sustainable seafood.

“Whole Foods Market is a huge supporter of West coast albacore and albacore fishermen, they’re always looking for ways to increase interest in local seafood,” says Wayne Heikkila, executive director of the WFOA, which represents about 400 albacore fishing vessels and local supporting businesses on the West coast. “These events are a great way to get people to try and buy local albacore and to teach them about the health, economic and environmental benefits of buying local.”

Albacore that is troll-caught by WFOA members received the Marine Stewardship Council (MSC) seal of sustainability in March 2010. The group is working to increase albacore sales at MSC-certified retailers, including Whole Foods, to maximize the benefit of obtaining the certification. Whole Foods was one of the first American companies to support and participate in the Marine Stewardship Council chain of custody program.

Wild Pacific Albacore is available at all Northwest and British Columbia Whole Foods Markets from August through October.

Wild Pacific Albacore is available at all Northwest and British Columbia Whole Foods Markets from August through October. For Oregon “truck sale” dates visit http://www.scribd.com/doc/61852568/Wfoa-Wf-Pac-Event-Listing-or-Aug for Washington dates visit http://www.scribd.com/doc/61852567/Wfoa-Wf-Pac-Event-Listing-Wa-Aug.

Events are free. Whole albacore will sell for $3.99-$4.99 per pound. For additional product information and recipes visit http://www.pacificalbacore.com and http:// www.wholefoodsmarket.com/

News from Wild Pacific Albacore - They're back!

2011-07-26T10:59:00.000-07:00

Albacore catches have started off the West coast, much to the joy of fans of this delicious, seasonal delicacy.

The best news? Albacore is incredibly versatile and easy to prepare. Enjoy Wild Pacific Albacore in more ways that you thought possible with our “Summer of Sustainable Seafood” campaign. Every Tuesday and Thursday through August, we’ll post a delicious recipe featuring troll-caught albacore tuna on our Facebook page, Wild Pacific Albacore

Click on the recipe image to download or print your favorites.

Email your recipes to info@pacificalbacore.com and we’ll include them as part of the promotion.

Whole Foods Promotions

Whole Foods Market is expanding its promotion and distribution of Northwest albacore this summer. The leading natural foods retailer has partnered with the WFOA for the fourth year to promote local, MSC-certified, troll-caught albacore. Promotions will be held at 17 stores in WA, OR and British Columbia in August and September.

For Oregon event details click here: http://www.scribd.com/doc/60968526/Wfoa-Wf-Pac-Event-Listing-Or

For Washington event details Click here: http://www.scribd.com/doc/60968522/Wfoa-Wf-Pac-Event-Listing-Wa

Welcome to the Summer of Sustainable Seafood!

2011-06-01T13:05:00.000-07:00

Eating the recommended two servings per week of omega-3 rich seafood just got a little easier with the launch of “Summer of Sustainable Seafood”, a promotion by the Western Fishboat Owners Association (WFOA). The group of West coast albacore fishermen and supporting businesses hopes the initiative will change the way people cook and enjoy seafood.

On Tuesdays and Thursdays from May 31 through August 30, Wild Pacific Albacore will publish a recipe featuring sustainable, West coast-caught albacore tuna. The recipes will be posted on the Wild Pacific Albacore Facebook page, blog, and Twitter feed (@PacificAlbacore). The recipes can be downloaded, shared and collected. The first recipe featured is a twist on the classic tuna sandwich, an Albacore Niscoise Sandwich.

The new Dietary Guidelines for Americans, released earlier this year by the U.S. Department of Agriculture (USDA), recommends that Americans eat at least 8 to 12 ounces (two to three servings) of seafood each week because of its health benefits.

We're encouraging people to send their favorite recipes in for consideration. Recipes can be emailed to info@pacificalbacore.com and the best recipes will be published as part of the promotion.

It's Burger Month...

2011-05-17T16:23:00.000-07:00

... And this is our favorite burger at the moment, Tangy Albacore Burgers with Wasabi Mayonnaise. Heart-healthy and delicious!

A perfect spring salad

2011-05-11T12:46:00.000-07:00

Spring is finally here and that means delicious, new-season produce and lighter meals like our recipe of the month, Albacore Salade Niçoise. This month’s recipe uses North west canned albacore, a fast, healthy protein that delivers a huge serve of omega-3s.

As always we’re on the search for new recipes. Email through your favorites to brooke@pacificalbacore.com.

Bon Appetit!

Salade Niçoise
Adapted from Julia's Kitchen Wisdom, by Julia Child.

Ingredients:

1 large head Boston-lettuce leaves, washed and dried
1 pound green beans, cooked and refreshed in ice water
1/2 to 2/3 cup basic vinaigrette
Salt and freshly ground pepper
3 or 4 ripe red tomatoes, cut into wedges
3 or 4 potatoes, peeled, sliced, and cooked
Two 3-ounce cans albacore tuna, preferably oil-packed
6 hard-boiled eggs, peeled and halved
1 freshly opened can of flat anchovy fillets
1/3 cup small black Niçoise-type olives
3 tablespoons minced fresh parsley

Basic Vinaigrette Dressing
Ingredients:

1/2 Tbsp finely minced shallot or scallion
1/2 Tbsp Dijon-type mustard
1/4 tsp salt
1/2 Tbsp freshly squeezed lemon juice
1/2 Tbsp wine vinegar
1/3 to 1/2 cup excellent olive oil, or other fine, fresh oil
Freshly ground pepper

Vinaigrette Instructions:

Either shake all the ingredients together in a screw-top jar or mix them individually as follows. Stir the shallots or scallions together with the mustard and salt. Whisk in the lemon juice and vinegar, and when well blended start whisking in the oil by droplets to form a smooth emulsion. Beat in freshly ground pepper. Correct seasoning with salt, pepper, and/or drops of lemon juice.

Instructions:

Arrange the lettuce leaves on a large platter or in a shallow bowl. Shortly before serving, toss the beans with spoonfuls of vinaigrette, and salt and pepper. Baste the tomatoes with a spoonful of vinaigrette. Place the potatoes in the center of the platter and arrange a mound of beans at either end, with tomatoes and small mounds of tuna. Arrange halves of hard-boiled eggs, sunny side up, and curl an anchovy on top of each. Spoon more vinaigrette over salad; scatter olives and parsley, serve.

Yield: Serves 6

West Coast Fishermen Respond to Fears About Radiation

2011-04-07T16:50:00.000-07:00

Western Fishboat Owners Association want to assuage consumer concerns, present the facts

As information about radiation leaking from Japan's Fukushima Dai-ichi nuclear plant emerge, concerns about contamination of Pacific seafood have been raised. The National Fisheries Institute(NFI), in partnership with U.S. commercial fishing associations and commissions have released the following points to clarify the situation and to assure consumers that local seafood is safe to eat.

The following points were outlined today by Gavin Gibbons of the National Fisheries Institute.

· The FDA has unequivocally stated seafood from the U.S. waters of the North Pacific is safe to eat.

· Less than 0.01% of the seafood Americans eat comes from Japan.

· The seafood community has been a full participant in stakeholder briefings with the National Oceanic and Atmospheric Administration (NOAA), the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA.)

· The seafood community is not only happy with the level of regulatory oversight committed to this effort, we are comfortable with assurances that those regulators are prepared to launch a multi-agency testing and inspection effort, in the unlikely scenario that airborne pollutants could affect U.S. fishermen or fish landed in the U.S.

· When it comes to seafood and food safety groups like NOAA, the FDA and EPA have a history of working together. They did it in the Gulf of Mexico during the oil spill and they’re doing it successfully now.

· We’ve been in close contact with NOAA, FDA and EPA and we’re pleased with their commitment, their coordination and their communication and what they’re communicating to consumers loud and clear is that American seafood is safe and anything from the affected area in Japan is being tested.

· It is important to understand that misinformation about the tragedy in Japan and the relative safety of seafood has the ability to cost hardworking Americans their jobs. Just like during the oil spill in the Gulf of Mexico exaggeration and hysteria over gulf seafood compounded that tragedy. There is no need for a repeat of that here. Gold standard science and robust regulation is keeping Americans, and the seafood they enjoy, safe.

· Over simplified, cartoonish graphics that depict radioactive fish swimming towards the U.S. are a gross over simplification and are quite frankly erroneous. Regulators are clear, the great quantity of water in the Pacific Ocean rapidly and effectively dilutes radioactive material, so fish and seafood are likely to be unaffected. While unaffected seafood isn’t the headline some seek during a disaster like this one it is simply the truth.

· Any suggestion that American fishing fleets are not operating at full capacity based on concerns about the incident in Japan would be a false representation.

FDA's declaration about the safety of seafood makes it easy to continue eating fish from all over and supporting American seafood.

Grant gives Canadian fishermen an edge over their U.S. counterparts

2011-03-13T20:58:00.000-07:00

An AgriMarketing Grant helps Canadian fishing group explore markets in Europe, Asia and the Middle East; U.S. albacore fishermen go it alone

Redding, CA (March, 2011) – This week the Canadian government awarded a $24,000 grant to the commercial fishing group, the Canadian Highly Migratory Species Foundation, (CHMSF) to develop overseas markets for its sustainably caught albacore tuna. South of the boarder, U.S. albacore trollers struggle against an increasing tide of regulations and restrictions that threaten to wipe out the century-old fishery.

“It is encouraging to see the Canadian government supporting groups who fish in a responsible, sustainable way,” says Wayne Heikkila, Executive Director of the Western Fishboat Owners Association (WFOA) which represents about 300 West coast albacore fishermen. The non-profit has been denied similar government funding to effectively market its troll-caught albacore.

Commercial fishing in U.S. waters is becoming more restrictive each year, despite it being one of the most sustainable and well-managed fisheries in the world. Instead of promoting their sustainable tuna to U.S. and overseas consumers, the WFOA must use available funds to ensure compliance with Government regulations.

“We fish for the same tuna, in the same waters, using the same gear, this grant gives Canadian fishermen a real advantage in competitive overseas markets,” say Heikkila

Canadian fishermen have made significant headway in their efforts to attract North American and international consumers through ongoing government support, while the U.S. lags despite catching twice the tonnage.

Unlike the larger scale Alaskan pollock and salmon fisheries, the U.S. albacore industry consists of small, family run boats with 2-4 crew members. With rising fuel costs and tight profit margins there is very little money left over for marketing.

Lorne Clayton, Executive Director of the CHMSF explained that the AgriMarketing grant gave the Foundation its first opportunity to expand their marketing strategy to include countries such as Germany, France, Spain, Japan, China, and Dubai.

“We hope our Government will see the success of the Canadian campaign and take similar measures support us by way of a similar grant. At the very least, stop reducing our international competitiveness through excessive, burdensome regulation and monitoring requirements,” says Heikkila.

In 2010 the WFOA and the CHMSF went through the expensive Marine Stewardship Council (MSC) certification process, allowing them to differentiate their albacore as a premium product. The MSC is considered the world’s leading labeling program for sustainable seafood and the certification is required by many leading retailers overseas including UK retail giant, Tesco.

Consumers outside North America, particularly in Europe, are more aware of the importance of choosing sustainably-caught or ethically raised fish. “It’s really important for U.S. fishermen to get a foothold in these markets to stay competitive,” say Heikkila.

We believe the U.S. government through NOAA/NMFS need to do more to recognize the value and sustainability of local U.S. fish and fishermen before it disappears for good and the U.S. consumer can only find imported seafood in the marketplace,” says Heikkila.

About The Western Fishboat Owners Association

The Western Fishboat Owners Association (WFOA) is a non-profit association representing about 400 family-owned albacore fishing vessels and supporting coastal businesses. WFOA is involved in fisheries management issues at the state, federal, and international level. Chief among the association’s concerns is maintaining a sustainable fishery for future generations. Members generally fish Northern Pacific waters and are based in California, Oregon, Washington, Alaska, Hawaii, New Zealand and British Columbia.

U.S. troll-caught albacore is listed on the Monterey Bay Aquarium's Super Green List and was awarded the Marine Stewardship Council’s eco-certification in 2010.

www.wfoa-tuna.org

Pacific Albacore at Chowderfest this weekend

2011-03-08T16:36:00.000-08:00

If you’re in Southern California this weekend be sure to visit Longbeach’s Aquarium of the Pacific for their inaugural Chowderfest, part of 7th Annual Sustainable Seafood Day. March 12^th the best chefs, local restaurants, seafood companies and sustainable seafood organizations from the Southland will compete for the “Best Chowder” title.

Wild Pacific Albacore will be there and sustainable, west coast albacore will be used by Executive Chef of Kavika’s (www.kavikas.com), David Keller in his Cajun Chowder Featuring Wild Pacific Albacore Tuna, a nod to Mardi Gras.

Vote for Best in Show, Most Creative and your personal favorite for the chance to win prizes including free tickets ($100 value each) to Sea Fare 2011, the Aquarium’s annual marquee event; an annual membership to the Aquarium, free admission to the Aquarium and gift certificates to participating restaurants.

The Chowderfest runs from 9:00 AM to 5:00 PM. Chowder will served from 11:00 AM to 4:00 PM.

Other featured species include Dungeness crab, Carlsbad mussels, oysters, arctic char, scallops and more.

The event is free with admission to the Aquarium. Check out the website for more information.

Send your favorite albacore soup or chowder recipe and we'll publish it on our blog and facebook page.

An Open Letter to Greenpeace Canada

2011-02-07T11:20:00.000-08:00

February 4, 2011

An Open Letter to:

Sara King

“Oceans Campaigner” for Greenpeace Canada

1726 Commercial Drive,

Vancouver, British Columbia

V5N 4A3

Re: What’s Hiding Inside Your Tuna Can (November 24, 2010)

Dear Sarah:

I had the opportunity today to read your blog “What’s Hiding Inside Your Tuna Can” posted November 24, 2010.

http://www.greenpeace.org/canada/en/Blog/whats-hiding-inside-your-tuna-can/blog/28396

An interesting article and it is always appreciated when an article such as yours is backed by a specific research paper. In this case “Fish Species Identification in Canned Products- Final Report, Miguel Angel Pardo, et al. AZTI, Technalia 2010,

While I applaud, what I believe to be the main gist of your article- the recommended banning of FAD’s (Fish aggregation devices) in fisheries, in general I believe you have done a disservice to the North American Tuna Fishing Industry, in particular the Canadian Albacore Tuna Fishing Fleet and Industry.

The article specifically mentions product from Canada, the fact that species are not listed on the can, and/or that the product in the can is not the same species as listed. Related to the research paper and your blog, I would also like to point out the following:

In no part of the report is there any reference to product purchased in Canada;

None of the products tested were “product of Canada” they were typically from Thailand, Philippines, Ecuador, etc. etc.;

Very few of the product tested was either North American albacore tuna (Thunnus alalunga) or “White Tuna” which is an acceptable common name for this species.

What was missing from the blog, in any case was the following:

None of the tuna caught in the eastern pacific by Canadian or US vessels are caught using nets (FADs).

Our fisheries utilize primarily Troll Gear, a methodology supported and endorsed by the SEAFOOD WATCH program (Monterey Bay Aquarium), OCEAN WISE program (Vancouver Aquarium), and the SEA CHOICE INITIATIVE (David Suzuki Foundation, Sierra Club of Canada, Canadian Parks and Wilderness Society, Ecology Action Centre, Living Oceans Society).

In addition the Troll albacore fisheries along the Pacific Coast of North America are certified by the international Marine Stewardship Council as sustainable and well managed fisheries.

While we will- and do support - your efforts to improve the sustainability of all fisheries, as well as labeling requirements, we encourage both you and your readers to further educate yourself on the positive strides made by our local fisheries to achieve and maintain sustainability in support of healthy oceans.

Respectfully submitted,

W. E. Lorne Clayton, RPBio.

Executive Director

Canadian Highly Migratory Species Foundation

chmsf@ieccorporate.com

http://www.canadianalbacoretuna.com

Happy, heart-healthy New Year!

2011-01-24T13:15:00.000-08:00

Happy New Year,

Like many people we’ve started the year promising to eat better, exercise more and and look after our hearts. An easy (delicious) way to do this is to eat more fish.

The American Heart Association recommends eating fish (particularly fish high in omega-3 fatty acids, like troll-caught albacore) at least two times per week.

To get you started we’ve included an easy, healthy recipe to try.

For more information on heart-healthy eating and the benefits of omega-3s visit the American Heart Association website

Mediterranean Tuna Antipasto Salad for Two

From EatingWell, July/ August 2010

Serves 2

INGREDIENTS

1/2 15-19 ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed, or 1 7-ounce can

1 5-6 ounce can water-packed troll-caught albacore, drained and flaked

1/2 large red bell pepper, finely diced

1/4 cup finely chopped red onion

1/4 cup chopped fresh parsley, divided

2 teaspoons capers, rinsed

3/4 teaspoon finely chopped fresh rosemary

4 tablespoons lemon juice, divided

2 tablespoons extra-virgin olive oil, divided

Freshly ground pepper, to taste

1/8 teaspoon salt

4 cups mixed salad greens

PREPARATION

Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 2 tablespoons lemon juice and 1 tablespoon oil in a medium bowl. Season with pepper. Combine the remaining 2 tablespoons lemon juice, 1 tablespoon oil and salt in a large bowl. Add salad greens; toss to coat. Divide the greens between 2 plates. Top each with the tuna salad.

US Albacore Fishing Group Responds to Consumer Reports’ Mercury Study

2010-12-13T16:29:00.000-08:00

Mercury in the environment and in the fish we eat is a serious issue, however, both consumers and small scale US fisheries lose when sweeping generalizations are made about mercury in albacore tuna. A Consumer Reports’ study that appears in the January 2011 issue of the magazine refers only to 'albacore/white tuna' and does not differentiate between different catch methods or size of the albacore being tested.

“Not making a distinction between how and where albacore are caught is misleading and ignores good science that shows US troll-caught albacore mercury levels to be similar to that of ‘light tuna’ which both the FDA and Consumer Reports list as safe,” says Wayne Heikkila the Executive Director of the Western Fishboat Owners Association (WFOA), a non-profit representing about 400 small fishing vessel owners and supporting businesses on the West coast.

Dr. Michael Morrissey of Oregon State University Seafood Research Laboratory completed a study in 2005 that shows troll-caught albacore to be significantly lower in mercury content than larger, long-line caught albacore.

To the growing number of small US custom canners, ‘albacore/white tuna’ means these smaller, younger, lower-mercury, troll-caught albacore caught by US fishermen. Labelled as “US-caught” or “troll-caught”, some of these brands are available nationally and offer batch-tested, low mercury albacore. “By choosing local brands not only are consumers making a healthful choice but they’re also supporting the US fishing community,” says Heikkila.

The Consumer Reports test sample comprised of large supermarket brands which use foreign, long-line caught 'albacore/white tuna' for canning. The results and subsequent consumption recommendations for younger women, children and pregnant women are based on their findings of mercury content in larger, long-line caught albacore, not US troll-caught albacore.

The reason West Coast albacore’s mercury tests are so low? Albacore are highly migratory, and only the younger fish, 3-4 year olds with lower mercury levels, swim in colder Northwest waters. These albacore generally weigh 12-20 pounds when caught.

Tuna is the second most popular seafood in the US, according to a 2009 poll by the National Marine Fisheries Services. “Canned tuna is a convenient, affordable source of protein that has the added benefit of high levels of omega-3 fatty acids which have many, many health benefits,” says Heikkila. “We believe that the benefits of consuming quality seafood far outweigh any risk for the vast majority of people, and that the hyperbole associated with some of these mercury campaigns does more to damage consumers’ health by driving them to less healthful foods,” he adds.

US and Canadian troll-caught albacore is listed on the Monterey Bay Aquarium's Super Green List which names seafood that is both ‘good for you and good for the environment’. The West coast troll albacore fishery is certified as sustainable by the Marine Stewardship Council. Longline albacore, caught elsewhere, is not.

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ABOUT THE WESTERN FISHBOAT OWNERS ASSOCIATION (WFOA)

The WFOA is a non-profit association representing about 400 family-owned albacore fishing vessels and supporting coastal businesses. WFOA is involved in fisheries management issues at the state, federal, and international level. Chief among our concerns is maintaining a sustainable fishery for future generations. Members generally fish Northern Pacific waters and are based in California, Oregon, Washington, Alaska, Hawaii, New Zealand and British Columbia. www.wfoa-tuna.org

Contact

Brooke George

WFOA/ Wild Pacific Albacore

brooke@pacificalbacore.com

+1 310 658 2445

A Northwest Thanksgiving with a Twist

2010-11-16T12:49:00.000-08:00

With Thanksgiving just around the corner, many of us are planning special family meals. This year try something different (and much easier to prepare) and put Northwest albacore on the menu.

Northwest chef and James Beard nominee, Cathy Whims is gives us a twist on traditional turkey and cranberry sauce, her recipe for Involtini of Albacore Tuna with Salmoriglio Salsa will surprise guests and takes a fraction of the time to prepare.

Involtini of Albacore Tuna with Salmoriglio Salsa

Serves 6

2 lbs Albacore tuna fillet, skinned, cut into 6 steaks, ¾” thick

Stuffing (recipe below)

Salmoriglio sauce (recipe below)

1 lemon, cut into 6 wedges

Carefully cut with a sharpened filet knife from one side of each fish steak. You want as large a pocket as you can without piercing through tip, bottom or the other three edges. The resulting prepped piece will look like a piece of pocket bread made out of fish. Carefully fill pockets with stuffing mixture.

Prepare charcoal fire. When coals are white, brush fillets with a little of salmoriglio sauce. Grill on both sides until just barely cooked through.

Serve with more salmoriglio on top and a lemon wedge.

Stuffing

2 Tbs olive oil

4 Tbs minced onion

4 Tbs minced carrot

2 cloves garlic, minced

1 ½ cups fresh breadcrumbs

2 Tbs capers, rinsed, drained and coarsely chopped

¼ cup grated Pecorino-Romano cheese

grated zest of 1 lemon

salt and freshly ground pepper

Heat oil and sauté onion, carrots and garlic until soft but not brown. If you have any trimmings from the tuna chop them finely and add them to the pan; continue cooking until the fish is cooked through.

Add the breadcrumbs and mix well over medium heat for a minute. Scrape into a bowl and stir in remaining ingredients. Season carefully – it should be lively and lemony.

Salmoriglio

1/3 cup extra virgin olive oil

¼ cup lemon juice

grated zest of 1 lemon

1 tsp fresh thyme leaves

salt and freshly ground pepper to taste

¼ cup minced Italian parsley

Place all ingredients in blender and blend until emulsified and creamy.

Check for seasoning.

Cranberry Mostarda

1 cup sugar

1 cup honey

1 lb cranberries

4 Tbs dry mustard

2 Tbs black mustard seeds

Sea salt and freshly ground black pepper

Place all ingredients in a heavy non-reactive sauce pan and slowly bring to a boil, stirring.

Reduce to simmer and cook, stirring occasionally, until cranberries breaks down and mustard flavor is integrated, about 20 minutes.

Let cool and refrigerate.

Serve with tuna, cured meats, grilled meat, and on sandwiches.

For more of Cathy's delicious recipes visit her Portland restaurant, Nostrana www.nostrana.com

A late albacore season means cool weather recipes

2010-10-12T10:54:00.000-07:00

Colder-than-usual water temperatures off the west coast this summer mean that the local albacore season is running later this year. The summer BBQ favorite is still widely available and is perfect in cool-weather recipes, a fast-cooking (and heart-healthy) alternative to meat and poultry.

James Beard-nominee and owner of Nostrana in Portland, Chef Cathy Whims, is a huge advocate of local seafood. She prepares albacore in a number of ways that suit the cooler weather. Known for her rustic Italian cooking with a Northwest twist, many of Cathy’s recipes are easy to replicate at home. One of our favorites, Albacore Tuna Kabobs with Sicilian Salsa is perfect for a Sunday lunch or quick weeknight dinner served with seasonal greens and a wild rice pilaf.

Albacore Tuna Kabobs with Sicilian Salsa

Serves 6

1 ½ lbs Albacore tuna, cut into 2” x 2” cubes

1 lemon, halved lengthwise and thinly sliced

18 bay leaves, soaked in cold water for 30 minutes.

6 skewers (if wooden, soak in water for 30 minutes)

Sicilian salsa (see recipe below)

Light a charcoal fire. Skewer tuna, lemon and bay leaves, alternating on skewers.

When the coals are white, grill tuna until medium, just slightly rare in the center.

Place on plates and ladle sauce over.

Serve immediately.

Sicilian Salsa

6 Tbs extra virgin olive oil

3 Tbs lemon juice, freshly squeezed

1 tsp fresh thyme leaves

2 Tbs chopped parsley

salt and freshly ground pepper to taste

Place all ingredients in a blender and blend until smooth and creamy. This can be refrigerated but must be brought to room temperature before serving.

U.S. Seafood Consumption Declines Slightly in 2009

2010-09-30T10:15:00.000-07:00

The latest figures on US seafood consumption are in.

According to a September 13 article in ScienceDaily “The average American ate 15.8 pounds of fish and shellfish in 2009, a slight decline from the 2008 consumption figure of 16.0 pounds, according to a NOAA Fisheries Service report.”1

“The average 15.8 pounds consumed per person in 2009 was composed of 11.8 pounds of fresh and frozen finfish and shellfish, 3.7 pounds of canned seafood, primarily canned tuna, and 0.3 pounds of cured seafood, such as smoked salmon and dried cod. The overall decline in average consumption per American was due to a decrease in canned seafood consumed.”

Eric Schwaab, NOAA assistant administrator for NOAA's Fisheries Service, noted that the US’s high consumption of seafood meant that it had the ability to affect the global seafood trade.

Wild Pacific Albacore urges US consumers to vote with their wallets - by seeking out, demanding and purchasing seafood from known, certified sources from sustainable stocks.

Everyone can start making a difference in easy, everyday ways: Using the many resources available including Monterey Bay Aquarium’s Seafood Watch Pocket Guides and FishWatch and buying from quality purveyors and markets who have committed to sourcing sustainable products.

Read the full article on seafood consumption here: http://www.sciencedaily.com /releases/2010/09/100913164659.htm

¹ National Oceanic and Atmospheric Administration (2010, September 13). U.S. Seafood Consumption Declines Slightly in 2009. ScienceDaily. Retrieved September 30, 2010, from http://www.sciencedaily.com /releases/2010/09/100913164659.htm

It's Tuna Time at Whole Foods

2010-08-18T10:59:00.000-07:00

It’s Tuna Time: Whole Foods Market Kicks off Northwest Albacore Season with Demos, Tastings and Whole Fish Sales at Two Local Stores

WHAT: In celebration of the local albacore season, Whole Foods Market is bringing fresh, line-caught, sustainably managed tuna to Seattle. The leading grocer in natural and organic foods is partnering with the Western Fishboat Owners Assn. (WFOA) to promote Wild Pacific Albacore with cooking demonstrations, expert tips and free samples. Plus, shoppers will have the rare opportunity to buy a whole fish direct from the delivery trucks and watch it be filleted on site.

With a firm texture, mild flavor and the highest level of omega-3s of any tuna, Wild Pacific Albacore is commonly sold in loins, steaks and smaller medallions during peak season (July-October). Ideal for grilling, poaching, broiling, smoking and making sushi, Northwest albacore is caught using a barbless hook-and-line method (trolling), was recently certified as sustainable by the Marine Stewardship Council and is rated as a "Best Choice" for tuna by Monterey Bay Aquarium's Seafood Watch.

For additional information and recipes visit http://www.pacificalbacore.com and http://www.wholefoodsmarket.com/.

*Ted Bassetti, the Seafood Coordinator for Whole Foods Northwest, will be on hand to discuss best practices for buying tuna and other local seafood products in season and responsibly.

WHEN / Seattle residents have two chances to sample and buy the whole albacore, fresh off a Northwest fishing boat.

WHERE

Saturday, Aug. 21 Sunday, Aug. 22

Whole Foods Market Whole Foods Market

Redmond Store Interbay Store

17991 Redmond Way 2001 15th Ave. W
Seattle, WA 98052 Seattle, WA 98119

(425) 881-2600 (206) 352-5440

10 am. – 4 p.m. 10 am. – 4 p.m.

Whole Foods Market is committed to supporting responsible seafood practices, helping consumers make educated choices and promoting sustainable, locally sourced and certified products, to ensure the ecological health of the ocean and the abundance of marine life.

COST: Free. Whole tuna will sell for $2.99 per pound.

Peak albacore season is just around the corner

2010-07-28T11:21:00.000-07:00

Mark your calendars: Peak season for local albacore is just around the corner

More sustainable albacore will be available in coming weeks as the Northwest tuna season moves into top gear. To mark the occasion, retailers including Whole Foods and New Seasons Markets will highlight the local delicacy at Oregon and Washington locations.

While the season started later than expected, Northwest fishermen predict a great year for local albacore which is caught in Northwest waters between July and October. They are hoping this will be matched by strong demand for the line-caught tuna which was certified as sustainable by the Marine Stewardship Council earlier this year.

“Environmental groups such as Monterey Bay Aquarium have long endorsed our fisheries as sustainable, but with the MSC certification we’ve achieved global recognition for our sustainability efforts,” says Wayne Heikkila, Director of the Western Fishboat Owners Association. “We hope this will encourage more people to seek out local albacore at markets and restaurants this summer, they won’t be disappointed!” he adds.

High in omega-3s, with a firm texture and a mild flavor, troll-caught albacore is sold in loins (ranging from 8 - 32 oz) and smaller medallions, as well as value-added products including premium canned albacore, even albacore jerky. A healthful, tasty addition to summer menus, it can be poached, broiled, preserved, baked, and is perfect for barbecuing.

“When people buy albacore that’s caught locally and sustainably they get maximum freshness, flavor, and the knowledge that they’re supporting local fishing families,” says Heikkila.

For more information and recipes visit www.PacificAlbacore.com

Where to find local albacore this August:

Look for albacore labelled “U.S.-caught” or “product of the U.S.” at your local market.

The Oregon Albacore Commission’s website, www.oregonalbacore.org is an excellent resource for people who want to purchase albacore direct from fishermen.

Friday, August 6 from 4-7 PM, Whole Foods Northwest Executive Chef, Matt Talavera will serve albacore tuna sliders and albacore Spanish soup at the Bite’s Chefs’ Table. For more information visit www.BiteofOregon.com

Whole Foods Market in conjunction with Wild Pacific Albacore and Pacific Seafood are promoting local albacore at the following events. ;

Tuna Truckload Sales

 Saturday, August 14 at the Mill Plain Store, Vancouver, WA

 Sunday, August 15 at the Fremont Store, Portland, OR

 Saturday, August 21 at the Redmond Store, Seattle WA

 Sunday, August 22 at the Interbay Store, Seattle WA

  For more information www.wholefoodsmarket.com

New Seasons Market sells Northwest troll-caught albacore year-round but has it fresh from mid July - October. For more information visit www.newseasonsmarket.com

Summer Serving Suggestions

Wild Pacific Albacore is delicious au natural with sea salt, cracked pepper and fresh lemon juice squeezed over it to serve – but if you really want to impress try one of these marinades for extra flavor.

N.B. Lemon and vinegar will “cook” the albacore if left too long, marinate for 20-30 minutes for best results.

The recipes below will make enough marinade for 4 servings of albacore (3 ½ - 4 ounce servings).

Lemon Dijon Marinade
¼ cup fresh lemon juice  ¼ cup sliced green onions  3 tablespoons olive oil  4 teaspoons Dijon mustard  2 cloves garlic, finely chopped
Pepper to taste, sea salt to serve

Portuguese Marinade
2 cloves garlic, peeled  1 bay leaf  ¼ cup fresh cilantro, chopped  ¼ teaspoon red pepper flakes, crushed  1 tablespoon capers  ¼ cup extra virgin olive oil  ¼ cup dry white wine  ¼ cup fresh lemon juice  1 tablespoon red wine vinegar

Lemon Caper Marinade with Shallots
½ cup fresh lemon juice  grated zest of 1 lemon  2 shallots, finely minced  2 teaspoons capers, rinsed
2 tablespoons olive oil ¼ cup minced fresh flat-leaf parsley  salt and freshly ground pepper to taste

Ginger-Lime Marinade
¼ cup lime juice
¼ cup olive oil 2 teaspoons fresh ginger root, finely chopped 1 clove garlic, crushed  small pinch crushed red pepper flakes

Barbecued Albacore Kabobs 
Makes 6 kabobs

Ingredients
8-10 oz of US troll-albacore
6 large mushrooms cut in half
1 red bell pepper, cut into I inch pieces
3 green onions, washed and cut into 1 inch lengths
6 wooden skewers, soaked in water for at least 30 minutes

Pineapple-Ginger Marinade
¼ cup pineapple juice 2 tablespoons rice wine vinegar 1 teaspoon salt-reduced soy sauce 1 teaspoon grated fresh ginger 2 teaspoon olive oil 1 teaspoon minced garlic

Method
Cut white meat from a troll-caught albacore tuna into 1½" cubes. Combine marinade ingredients well, set aside 1/3 of the mixture for basting. Marinate albacore for at least 20 minutes and up to an hour. Add salt and pepper to taste. Place marinated cubes on skewers alternately with seasonal vegetables, mushrooms, bell pepper, green onions or any other vegetables of your choice. Place on hot grill and sear on each side, tuning only once, 1-2 minutes on each side. Baste skewers once or twice with remaining marinate. Albacore should be slightly pink in the centre. Do not over-cook.

Keeping it in the Family - Many commercial fishermen 2nd, 3rd even 4th generation

2010-06-18T14:12:00.000-07:00

West coast commercial fishermen and women keep it in the family, with many fishing vessels owned and operated by 2nd and 3rd generation fishing families.

This Sunday (Father’s Day) listen to Food and Wine with Chef Jamie Gwen when Stephanie Hopkinson with her father Harvey Cosky of FV EZ1 talk about how their business, Wild Pacific Seafood, has grown in their family.

The interview airs on June 20th at 9am on KFWB 980 or listen live at www.chefjamie.com.

Another example of one generation passing on the knowledge of the sea to the next and maintaining a sustainable U.S. commercial fisheries is outlined in this month’s Seafood Business magazine.

A photo taken by WFOA member, Mark Halvorson, graces the cover of this month’s issues. The image of his son, Wyatt on a research tagging trip beat the competition for the honor. The issue discusses the future of commercial fishing in the U.S. - to read the full article visit www.SeafoodBusiness.com.

FAO/WHO Study on Methylmercury Released, Benefits Outweigh Risks

2010-05-25T09:43:00.000-07:00

Below is the executive summary from a report released by the World Health Organization in response to concerns about contaminants in seafood;

Joint FAO/WHO Expert Consultation on the Risks and Benefits of Fish Consumption
Executive Summary

The 38th meeting of the Codex Committee on Food Additives and Contaminants (CCFAC) requested the Codex Alimentarius Commission (CAC), at its 29th session in 2006, to seek scientific advice from FAO and WHO on the health benefits of fish consumption comparing those to the health risks associated with the contaminants methylmercury (MeHg) and dioxins and dioxin-like PCBs (DLCs) that may be present in fish. The health risks associated with dietary intake of these compounds have previously been assessed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA).

The CAC request was driven by growing public concern regarding the presence of chemical contaminants in fish. This concern has become more apparent in recent years, while during the same period the multiple nutritional benefits of including fish in the diet have become increasingly clear.

The evolving science in this field has led to questions about how much fish should be eaten, and by whom, in order to minimize the risks of chemical exposures and maximize the health benefits. National authorities have been faced with the challenge of communicating complicated and nuanced messages to consumers and also with questions on regulating maximum levels of these chemical contaminants in fish and other foods.

FAO and WHO held an Expert Consultation on the Risks and Benefits of Fish Consumption 25 to 29 January 2010 at FAO Headquarters, Rome, Italy. Seventeen experts in nutrition, toxicology, epidemiology, dietary exposure and risk-benefit assessments discussed the risks and the benefits of fish consumption. Their task was to review data on nutrient and specific chemical (MeHg and DLCs) contaminant levels in a range of fish species, as well as recent scientific literature covering the risks and benefits of fish consumption. The review was used to consider risk-benefit assessments for specific end-points of benefits and risks, including for sensitive groups of the population. The output is intended to provide guidance to national food safety authorities and the Codex Alimentarius Commission in their work on managing risks taking into account the existing data on the benefits of eating fish.

Scope
• The purpose of the Expert Consultation was to provide a framework for assessing the net health benefits or risks of fish consumption that would assist governments to prepare advice for their own populations.
• Fish was defined as finfish and shellfish, whether of marine or freshwater origin, farmed or wild. Marine mammals and algae, as well as sustainability issues and environmental impacts, although important, were considered to be outside the scope of the Consultation.
• Based on the strength of the evidence, the Consultation examined the benefits of fish consumption on neurodevelopment and prevention of cardiovascular disease. Multiple other possible benefits were reviewed in background papers but not focused upon by the Consultation in their consideration of relative risks and benefits. The Consultation also examined the risks from fish consumption of MeHg and DLCs, including dioxins, furans and dioxin-like PCBs.
• The group was also requested to conduct an analysis of these benefits and associated risks and make a series of recommendations for target populations: including fetuses, infants/young children, women of reproductive age and high fish consumers as well as the general population.

Conclusions
• Consumption of fish provides energy, protein, and a range of other important nutrients, including the long-chain n-3 poly unsaturated fatty acids (LC n-3 PUFA).
• Eating fish is part of the cultural traditions of many peoples and in some populations is a major source of food and essential nutrients.
• Among the general adult population, consumption of fish, particularly oily fish, lowers the risk of coronary heart disease (CHD) mortality. There is absence of probable or convincing evidence of CHD risks of MeHg. Potential cancer risks of DLCs are well below established CHD benefits.
• When considering benefits of LC n-3 PUFA vs. risks of MeHg among women of childbearing age: maternal fish consumption lowers the risk of suboptimal neurodevelopment in their offspring compared to women not eating fish in most circumstances evaluated.
• At levels of maternal DLC intake (from fish and other dietary sources) that do not exceed the provisional tolerable monthly intake (PTMI) of 70 picograms/kg bodyweight/month established by JECFA, neurodevelopmental risk is negligible. At levels of maternal DLC intake (from fish and other dietary sources) that exceed the PTMI, neurodevelopmental risk may no longer be negligible.
• Among infants, young children, and adolescents, the available data are currently insufficient to derive a quantitative framework of health risks and benefits of eating fish. However, healthy dietary patterns that include fish and are established early in life influence dietary habits and health during adult life.
Recommendations
• To minimize risks in target populations, the Consultation recommended a series of steps that member states should take to better assess and manage the risks and benefits of fish consumption and more effectively communicate with their citizens:
o Acknowledge fish consumption as an important food source of energy, protein, and a range of essential nutrients and part of the cultural traditions of many peoples.
o Emphasize the benefits of fish consumption on reducing CHD mortality (and CHD mortality risks of not eating fish) for the general adult population.
o Emphasize the neurodevelopment benefits to offspring of fish consumption by women of childbearing age, particularly pregnant women and nursing mothers, and the neurodevelopment risks to offspring of such women not consuming fish
o Develop, maintain, and improve existing databases on specific nutrients and contaminants, particularly MeHg and DLCs, in fish consumed in their region.
o Develop and evaluate risk management and communication strategies that both minimize risks and maximize benefits from eating fish.

Wild Pacific Albacore at Cooking for Solutions

2010-05-11T12:07:00.001-07:00

Wild Pacific Albacore will be at Monterey Bay Aquarium’s 9th Cooking for Solutions from May 21-22, 2010.

Come past on Saturday, 22 May and learn more about how sustainable, albacore tuna has been caught off the West coast of the United States for over a century.

The Cooking for Solutions event supports the Monterey Bay Aquarium's Seafood Watch program, helping consumers and businesses make seafood choices that ocean-friendly.

For a full list of Cooking for Solution events visit the Aquarium’s website.

The festivities kick off Friday night with a the Cooking for Solutions Gala with guests able to sample sustainable seafood dishes prepared by our celebrity chefs and 75 outstanding restaurants; sustainable wines; and book signings by Suzanne Goin and Rick Bayless.

Wild Pacific Albacore's website has a new look - visit www.PacificAlbacore.com for new information, recipes and cooking tips.

Buy Wild!

Happy Earth Day

2010-04-22T12:23:00.001-07:00

Happy Earth Day!

Wild Pacific Albacore is on the Super Green Seafood list – download the list from the Monterey Bay Aquarium’s website here - http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_supergreen.aspx

This Earth Day, do something that's good for you and good for the oceans. Download the Super Green list and treat yourself to delicious recipes featuring local, sustainable seafood.

If it's on our Super Green list, it means it's a Best Choice from Seafood Watch, low in environmental contaminants and a great source of heart-healthy omega-3 fatty acids.

Buy Wild!

2010-04-12T14:21:00.000-07:00

A great article from EatngWell Magazine – April Issue

Six sustainable fish to put on the table; six others to pass up

6 “Super Green” Fish to Serve

A number of environmental organizations have created lists that help identify fish that are sustainable and those that are not. In October 2009, Seafood Watch, the program run by the Monterey Bay Aquarium, combined data from leading health organizations and environmental groups to come up with the list “Super Green: Best of the Best”: seafood that’s good for you and good for the environment.

To make the list, fish must: a) have low levels of contaminants—below 216 parts per billion [ppb] mercury and 11 ppb PCBs; b) be high in omega-3s; and c) come from a sustainable fishery.

Many other options are on the program’s list of “Best Choices” (seafoodwatch.org). The Blue Ocean Institute (blueocean.org) also has sustainability ratings and detailed information.

Albacore Tuna (troll- or pole-caught, from the U.S. or British Columbia)
Many tuna are high in mercury but albacore tuna—the kind of white tuna that’s commonly canned—gets a Super Green rating as long as (and this is the clincher) it is “troll- or pole-caught” in the U.S. or British Columbia. The reason: smaller (usually less than 20 pounds), younger fish are typically caught this way (as opposed to the larger fish caught on longlines). These fish have much lower mercury and contaminant ratings and those caught in colder northern waters often have higher omega-3 counts. The challenge: you need to do your homework to know how your fish was caught or look for the Marine Stewardship Council (MSC) blue eco label.

Mussels & Oysters (farmed)
Farmed mussels and oysters are good for you (a 3-oz. serving of mussels contains 700 mg of omega-3s and oysters pack 44 percent of the recommended daily values of iron). Better yet, they are actually good for the environment. Both feed off the natural nutrients and algae in the water, which improves water quality. They can also act as natural reefs, attracting and providing food for other fish. One health caveat: Raw shellfish, especially those from warm waters, may contain bacteria that can cause illnesses.

Pink Shrimp (wild-caught, Oregon) & Spot Prawns (wild-caught, British Columbia)
Most shrimp are plentiful and reproduce quickly. But whether they are sustainably farmed and harvested is the big question. In an effort to reduce the by-catch caused by netting and prevent ocean floors from being scraped clean by dragging, the U.S. has strict regulations on farming and trawling. The best choices are wild-caught MSC-certified pink shrimp (aka cocktail shrimp) from Oregon or their larger sisters, spot prawns, also from the Pacific Northwest, which are caught by traps. Avoid: imported shrimp, farmed or wild.

Rainbow Trout (farmed)
Though lake trout are high in contaminants, nearly all the trout you will find in the market is rainbow trout. In the U.S., rainbow trout are farmed primarily in freshwater ponds and “raceways” where they are more protected from contaminants and fed a fishmeal diet that has been fine-tuned to conserve resources.

Salmon (wild-caught, Alaska)
To give you an idea of how well managed Alaska’s salmon fishery is, consider this: biologists are posted at river mouths to count how many wild fish return to spawn. If the numbers begin to dwindle, the fishery is closed before it reaches its limits, as was done recently with some Chinook fisheries. This close monitoring, along with strict quotas and careful management of water quality, means Alaska’s wild-caught salmon are both healthier (they pack 950 mg of omega-3s and carry few contaminants) and more sustainable than just about any other salmon fishery.

Sardines, Pacific (wild-caught)
The tiny, inexpensive sardine is making it onto many lists of superfoods and for good reason. It packs more omega-3s (1,950 mg!) per 3-oz. serving than salmon, tuna or just about any other food; it’s also one of the very, very few foods that’s naturally high in vitamin D. Many fish in the herring family are commonly called sardines. Quick to reproduce, Pacific sardines have rebounded from both overfishing and a natural collapse in the 1940s.

…And 6 Threatened Fish to Save

http://www.eatingwell.com/food_news_origins/green_sustainable/the_best_and_the_worst_seafood_choices

North Pacific albacore tuna fisheries earn MSC certification

2010-03-29T10:29:00.000-07:00

Press release from the Marine Stewardship Council website - www.msc.org

For background read this press release online at http://www.msc.org/newsroom/news/north-pacific-albacore-tuna-fisheries-earn-msc-certification

Marine Stewardship Council News Release

North Pacific albacore tuna fisheries earn MSC certification

March 29, 2010 (Seattle, WA) – Two North Pacific albacore tuna (Thunnus alalunga) fisheries operating in U.S., Canadian and international waters have been awarded certification under the Marine Stewardship Council’s (MSC) program for sustainable and well-managed fisheries. Products from the fisheries will now be eligible to bear the MSC ecolabel recognizing seafood from well-managed and sustainable sources.

The Canadian Highly Migratory Species Foundation (CHMSF) troll/jig fishery and the U.S.-based Western Fishboat Owners Association (WFOA) troll/jig and pole/line fisheries were the clients for the assessments which took place simultaneously.

Their tuna fishing vessels operate from the coastal waters of California north to British Columbia and across the North Pacific nearly to the coast of Japan.
The North Pacific albacore tuna fishing season runs from May through October. The combined catch for these fisheries is between 15,000 and 20,000 metric tons.

Preliminary 2009 reports show the British Columbia fleet harvest at about 5,450 metric tons and U.S. troll and pole landings at 11,580 metric tons. Approximately 60 percent of the tuna from these fisheries goes to Asia and Europe with 10 percent to U.S. canning companies. The remaining 30 percent is sold into U.S. and Canadian markets for domestic consumption. Albacore tuna is marketed as fresh, fresh-frozen and canned product with canned product accounting for the majority of the catch.

“Since the beginning of this fishery, members of the Canadian North Pacific albacore tuna industry have strived to carry out and support sustainable fishing practices,” said Lorne Clayton, executive director of the CHMSF. “Following the development of the CHMSF Quality Assurance Program in 2003, our industry’s considerable efforts toward sustainable fishing have been recognized by such environmental Organizations as Ocean Wise, Sea Choice, and Seafood Watch and we are now proud to have achieved the independent verification, through the MSC, that our CHMSF Pacific Albacore fishery meets the MSC’s rigorous sustainability definition.”

“Having achieved this certification against the MSC’s rigorous standards will assure consumers that they are buying a sustainable seafood product,” said Wayne Heikkila, executive director of WFOA. “Members of the Western Fishboat Owners Association have long known that this was a sustainably managed fishery but having it successfully reviewed by a third party against the certification standard now provides us a great opportunity to promote our albacore tuna to local consumers as MSC certified.”

“Market demand for MSC-certified tuna is high,” said Kerry Coughlin, the Americas regional director for MSC. “Successful completion of the assessment process by these two fisheries will be welcome news to buyers committed to sourcing from fisheries that meet the MSC standard. We congratulate CHMSF and WFOA on their certification and commitment to sustainability.”

The independent, third-party full assessments were conducted by Global Trust Certification. The fisheries were assessed against the three principles of the MSC standard: the status of the fish stock, the impact of the fishery on the marine ecosystem and the management system overseeing the fishery. As with all MSC-certified fisheries, these fisheries will undergo annual surveillance audits. More information about the North Pacific albacore tuna fisheries can be found on the MSC’s website in the Track a Fishery section at www.msc.org/track-a-fishery/certified.

About Marine Stewardship Council (MSC)
The MSC is an international nonprofit organization set up to promote solutions to the problem of overfishing. The MSC runs the only certification and ecolabeling program for wild-capture fisheries consistent with the ISEAL Code of Good Practice for Setting Social and Environmental Standards and the United Nations FAO guidelines for fisheries certification. The FAO “Guidelines for the Eco-labeling of Fish and Fishery Products from Marine Capture Fisheries” require that credible fishery certification and ecolabeling programs include:
- Objective, third-party fishery assessment utilizing scientific evidence
- Transparent processes with built-in stakeholder consultation and objection procedures
- Standards based on the sustainability of target species, ecosystems and management practices.
The MSC has offices in London, Seattle, Tokyo, Sydney, The Hague, Edinburgh, Berlin, Cape Town and Paris.

In total, more than 190 fisheries are engaged in the MSC program with 69 certified and more than 120 under full assessment. Another 40 to 50 fisheries are in confidential pre-assessment. Together, fisheries already certified or in full assessment record annual catches of close to seven million metric tons of seafood, representing more than 12 percent of global capture production for direct human consumption. The fisheries already certified catch nearly four million metric tons of seafood—more than seven percent of the total global capture production for direct human consumption. Worldwide, more than 3,800 seafood products, which can be traced back to the certified sustainable fisheries, bear the blue MSC ecolabel. For more information, visit www.msc.org.

###

Media contact:
Micaela Vivero
Communications Manager—Americas
Marine Stewardship Council
(Seattle, WA) Email: micaela.vivero@msc.org
Phone: +1-206-631-2904

Sustainable Seafood Day this Weekend

2010-03-04T15:27:00.000-08:00

Sustainable Seafood Day is this weekend!

Wild Pacific Albacore will be in Longbeach this weekend for this great event, come and say hello!

From the Aquarium of the Pacific Website

The 6th Annual Sustainable Seafood Day is only hours away (well about 60 hours). This is a great opportunity to learn about underutilized species of delicious seafood as well as visit with various groups promoting a healthier ocean. Below is an excerpt from a recent press release on the Everything Long Beach website:

“How can you eat healthier, enjoy decadent meals, and be environmentally friendly, all in one bite? At the Aquarium of the Pacific’s 6th Annual Sustainable Seafood Day, you can have your crab cakes, and eat them too!”

On Saturday, March 6, from 9 a.m. to 5 p.m., guests are invited to enjoy cooking demonstrations by top chefs, sample delicacies ranging from cabernet dusted escolar to fresh caught wild pacific albacore, and leave with a plethora of recipes and culinary tips.

Sustainable Seafood Day cooking demonstrations will take place throughout the day by local restaurants. The schedule of chefs begins at 10:15 a.m.

10:15 a.m. Primal Alchemy
10:50 a.m. McKenna’s on the Bay
11:00 a.m. Choosing and Cooking Sustainable Seafood with Seafood for the Future
11:30 a.m. Renaissance Hotel
12:10 p.m. King’s Seafood
1:00 p.m. Savor…
1:45 p.m. Kavikas
2:30 p.m. Delius Restaurant
3:10 p.m. Haven Gastropub
4:00 p.m. Seafood for the Future
4:30 p.m. Parker’s Lighthouse

Sustainable Seafood Day will also feature booths by sustainable seafood organizations, where guests can discover what makes some fish choices, fishing practices, and farming techniques more healthy for the oceans than others.

The Sustainable Seafood festival and cooking demonstrations are free to Aquarium members and included with general admission for the public. Admission: $23.95 adult (12+), $20.95 senior (62+), and $11.95 child (3-11).

Broad-brush reporting on mercury issues has a huge negative impact on the local U.S. and Canadian troll-albacore industry

2010-02-12T14:55:00.000-08:00

Canned albacore tuna was the focus of several news items this past week. Health Day reported on a study that showed high levels of mercury in popular tuna brands. http://www.businessweek.com/lifestyle/content/healthday/635606.html.

The University of Nevada has study was limited to imported brands of tuna, caught overseas and did not distinguish between U.S. troll-caught and long-line caught albacore which have vastly different compositions (higher mercury and heavy metals, lower omega-3s).

We feel it’s important to let people know that there are sustainable, low-mercury, local options for people who love tuna salad!

The broad-brush reporting on mercury/ sustainability issues relating to albacore tuna is unwarranted and has a huge negative impact on the local U.S. and Canadian troll-albacore industry. See story below that appeared in trade website Seafood.com yesterday.

This small-scale industry operates under strict U.S. environmental and sustainability guidelines and is endorsed by both the Monterey Bay Aquarium and the Marine Stewardship Council. Overseas albacore fisheries do not.

U.S.–based canneries, canning U.S. caught tuna have also been testing their product for the past 5 years. Many of these canners actually manufacture low-mercury product, can with BPA-free cans and guarantee the origin and sustainability of their premium product. Wild Planet, an nationally-available brand, is one example – The following information was on their website www.1wildplanet.com

For example: Comparing Wild Planet test results with FDA albacore test results adjusted for water dilution arrives at the following comparison:

Wild Planet albacore average mercury test result: 0.17ppm - 62% less
National brands albacore average mercury test result adjusted for water dilution: 0.45ppm
FDA maximum level allowed 1.0 ppm

Tuna caught via the troll-method are younger and smaller than the fish caught in warmer, South Pacific waters (where the majority of the tuna that is found in supermarket brand tuna is from). Because of its age and size, troll-caught albacore has significantly higher omega-3 and significantly lower mercury levels (similar to skipjack tuna).

2010-02-04T09:37:00.000-08:00

An article in the Archives of General Psychiatry report a study that found that taking fish oil, particularly at a young age may help prevent schizophrenia and other psychotic disorders in at-risk youth. This is the latest in a series of studies that show health benefits from eating foods rich in omega-3 fatty acids including oily fish.

The full article that appeared in CTV.com can be read here.

“The study, in the Archives of General Psychiatry, found that young people at very high risk of developing psychosis were much less likely to develop full psychotic disorders over the next year if they took fish oil capsules for just 12 weeks.”

“In a bid to lower that risk, the researchers, led by Dr. G. Paul Amminger, of Medical University of Vienna, Austria, had 41 of the patients take four daily fish oil capsules containing a total of 1.2 grams of omega-3 polyunsaturated fatty acids for 12 weeks; another 40 patients took placebo capsules.”

“The authors note that fish oil capsules are inexpensive, safe, and would probably be more palatable to young people than anti-psychotic medications, which are known to cause significant side effects, such as weight gain and sexual problems.”

Get To Know Your Local Fisherman

2010-02-03T17:19:00.000-08:00

Greetings,

As with meat and fresh produce, with seafood the most important things to consider when choosing which tuna to buy should be determined by where and how a fish was caught (or raised).

Why not make 2010 the year you get to know your local fish monger or, even better, your local fisherman (or woman).

According to the According to the National Restaurant Association – locavore meats and seafoods are a hot trend for 2010.

Kathryn Rem, for the GateHouse News Service wrote, ‘Look for more locally grown produce served in restaurants in 2010. According to the National Restaurant Association, it’s the hottest food topic of the new year.’

That assessment comes from more than 1,850 professional American chefs, who were asked to rate a list of 214 topics last October as either “hot trends” or “yesterday’s news.”

With all the attention given lately to farmers markets, backyard gardens and locavores, it’s no surprise that restaurants are responding to diners’ requests for locally grown produce. It’s not uncommon to see the name of the farm that grew the produce listed on the menu.

The No. 2 trend, according to the chefs, is locally sourced meats and seafood. Diners want to know where the meat on the plate came from, and they don’t want to hear it’s from a factory farm thousands of miles away.

Third on the list is sustainability — maintaining food systems in a way that preserves the earth. It goes hand in hand with the first two trends.

Read the full article here

December Blog

2009-12-07T15:06:00.000-08:00

Happy Holidays and welcome to the final posting for 2009.

We are right in the midst of the U.S. crab season but remember there’s more than one local seafood delicacy that works on a holiday menu. Local, sustainable, Wild Pacific Albacore is a great alternative for seafood lovers who are allergic to shellfish or are looking for something different to offer their guests.

Many suppliers froze sashimi-grade albacore loins during the 2009 season – these loins are perfect to use for seared tuna appetizers or albacore ceviche.

While most people associate the holidays with King crabs caught in the northwest and Canada, albacore tuna from the same region also makes a luxurious and impressive menu item (without the luxury price tag).

According to the Asthma and Allergy Foundation of America seafood allergies – including shellfish (i.e. crustaceans and molluscs) – are the most common causes of food allergy and can be a powerful allergen for certain people, causing life-threatening reactions including atopic dermatitis (eczema), urticaria (hives), asthma, anaphylactic shock and digestive symptoms.

So if you’re looking for something a bit different to serve your family visit www.PacificAlbacore.com for a list of producers that have top quality loins in stock.

Recipes for Holiday Entertaining
Albacore with Wasabi Cream
Albacore Ceviche

For more recipes and cooking tips visit PacificAlbacore.com/recipes.

Happy Holidays!
Wild Pacific Albacore
www.PacificAlbacore.com
P.S. Look out for our new-look Web site this December – more recipes and up-to-date information.

Albacore tuna 'toro' is gaining rising popularity at sushi restaurant chains in Japan

2009-11-17T10:17:00.000-08:00

An article in Japan’s Minato Shimbun on Nov.10, 2009 and referenced in Seafood.com later in the week discusses a trend towards more albacore on Japanese sushi menus. The loins of tuna, often used in canning in the Americas and Europe, represent great value with very little loss for sushi bars and restaurants.

Albacore is also a popular menu item in some US Japanese restaurants. In Portland, eco-conscious Bamboo Sushi is one of the many Japanese restaurants featuring local, troll-caught albacore on the menu.

Read the full article that appeared in SeafoodNews.com below

SEAFOOD.COM NEWS [Japan Report] - November 12, 2009 - 'The albacore tuna is now valued as a material at revolving sushi restaurant chains for its good fat quality and relatively lower prices compared with other sashimi (raw) tuna commodities,' says an official of Tohto Suisan Co., a major seafood wholesaler at Tokyo's Tsukiji Fish Market.
'In recent years, its fatty part, dubbed 'bintoro' in Japanese, is becoming increasingly popular,' he added.

Basically, albacore has been known in Japan as one of red fish meat materials, along with bigeye and yellowfin tunas. The color of its meat is rather light pinkish.

Overseas, the species is widely used as material for canned tuna.

According to the U.N. Food and Agriculture Organization, the world's total catch in the 1950s stood at around 100,000 tons, of which Japan and Spain accounted for more than half. Since around the 1970s, however, its demand as canned tuna materials increased, with catch doubling to around 200,000 tons since 1980.

Its fishing grounds are found extensively in the Pacific, Atlantic and the Indian Ocean. Grounds around Japan also range from the area off eastern Sanriku, Shiogama and Kesennuma, northern Japan, to Choshi and Wakayama in central and western Japan, with both longline and purse-seine catches taking place from one area to another almost throughout the year.

Among fishermen the fish is called 'dragonfly' because it has long pectoral fins.

The central size currently distributed in the Japanese market is seven kilogram per fish. The Tohto Suisan official explained that mostly 9/15 lb (4-6.8 kg) size are imported from the United States and Canada.

Its frozen loin enjoys strong demand from revolving sushi restaurants and pub chains because it is handy to use with a very low loss rate.

Albacore processing plants, where bloody muscles are removed and loins are produced, are concentrated in Yaizu and Shimizu, Shizuoka Prefecture, west of Tokyo.

(Summarized from the Minato Shimbun, Nov.10, 2009)

Wild Pacific Albacore Tops the Super Green List

2009-11-04T14:41:00.000-08:00

Wild Pacific Albacore has been in the news for all the right reasons this past month – topping the Monterey Bay Aquarium’s "Super Green List" and on National Public Radio in a feature on the growth of micro-canneries in the Pacific Northwest.

This month more than two dozen of America’s best known chefs pledged to serve only sustainable seafood at their restaurants and encourage their colleagues and customers to do the same.

The list includes Alton Brown, Suzanne Goin of Lucques, Susan Feniger and Mary Sue Milliken of Border Grill and Rick Moonen of rm seafood in Las Vegas.

The pledge was coordinated by Monterey Bay Aquarium, to coincide with the release of their "Super Green List" of seafood that is healthy for people and the planet.

Topping the list? Albacore tuna troll or pole-caught in the U.S. or British Columbia, wild-caught salmon from Alaska and pink shrimp from Oregon.

The "Super Green List" highlights products that are currently on the Seafood Watch “Best Choices” (green) list, are low in environmental contaminants and are good sources of long-chain omega-3 fatty acids.

A copy of Monterey Bay Aquarium’s full report may be found at:
http://www.montereybayaquarium.org/cr/cr_seafoodwatch/content/media/MBA_SeafoodWatch_StateofSeafoodReport.pdf

Saving the Flavors of the Season

2009-10-08T14:40:00.000-07:00

October marks the winding down of the albacore season in the northwest. To ensure you can enjoy the summer's bounty year-round, now is the time to conserve and freeze fresh albacore loins.

CONSERVED ALBACORE

1. Trim any skin, bones or dark blood spots from 1 pound of albacore and discard. Cut into large cubes (at least 1 inch) and place them in a 1-quart saucepan. Add 1 teaspoon of salt, 1/2 teaspoon crushed red pepper flakes, 2 tablespoons sliced garlic and a pinch of black pepper. Stir gently to distribute seasonings evenly. Arrange the albacore snugly in the pan so you won't need to use too much additional oil. Add a bay leaf and lemon peel and pour over enough oil to just barely cover the fish. It will be about 1 cup, though you may need a little more for topping off.

2. Place the saucepan over very low heat and cook until the tuna just begins to flake, about 15 minutes. The oil may get hot enough that a few bubbles rise from the bottom but it should not simmer. The top temperature shouldn't exceed 160 degrees.

3. Cool the albacore to warm room temperature in the oil before transferring to a container for storage in the refrigerator. If you're going to use the albacore the same day, refrigeration is not necessary. The albacore will keep, tightly sealed and refrigerated, for at least a week, but not more than 10 days. Warm to room temperature before using.

If you don't have time to conserve albacore yourself try some the micro-canned brands available. They're listed here

INSTRUCTIONS FOR CORRECTLY FREEZING AND THAWING ALBACORE

Freezing Instructions
* To retain quality, wrap in moisture-proof packaging and store in the freezer
* In a frost-free freezer, use albacore within a month. If a freezer has a constant temperature of -10F, albacore lasts 3-6 months
* Always thaw in the refrigerator. Whole, frozen albacore takes 1-2 days to thaw; other cuts will take 8 hours or less

Refrigeration Notes
* Fresh or thawed albacore should be placed in moisture-proof packs and stored in the refrigerator at 32-35F
* Plan to use within 1 or 2 days

For more information on how to properly buy, store and thaw albacore visit PacificAlbacore.com/cooking

Super-Charged Tuna – a pantry staple gets a makeover. Get 6 times the omega-3s from your tuna sandwich

2009-09-03T15:43:00.000-07:00

In America seafood is most often eaten from a can so what you choose to put in your shopping cart is really important.

Sustainable, US-caught and canned albacore is now widely available in supermarkets labeled as “US-caught” or “troll-caught”.

Caught in the Pacific Northwest and canned at local canneries in Oregon, Washington and California, the seafood industry on the West coast contributes thousands of jobs and millions of dollars to the economy each year.

Most importantly it tastes terrific.

The brands listed below are all-natural, with no fillers or preservatives. Just solid pieces of sashimi-grade albacore, cooked just once in the can, so the tuna retains all its flavor and good fats (omega-3s).

US troll or pole caught albacore tuna is listed as a “best choice” on the Monterey Bay Aquarium’s Seafood WATCH list.

Some quality brands available include; Wild Planet Inc. 1wildplanet.com, High Seas Gourmet Albacore Tuna highseastuna.com, Henry & Lisa’s, American Tuna Company pacificfleettuna.com, Island Trollers islandtrollers.com, Arrowac Fisheries Inc. arrowac-merco.com, Mary Lu Seafoods maryluseafoods.com, Kimmel's New Day Fisheries newdayfisheries.com, Papa George Tuna papageorgetuna.com, Shamrock Albacore albatuna.com/Shamrock.htm, and Wild Pacific Seafood wildpacificseafood.com.

For more information visit www.pacificalbacore.com/products

Canned albacore tuna goes particularly well with lemon, red peppers, tomatoes, beans, capers, olives, anchovies, onion, eggs, avocado and cheese. For recipe ideas visit www.pacificalbacore.com/recipes

Locavore Albacore Tuna Nicoise Salad
Courtesy of Hayes Street Grill, Chef Patricia Unterman

N.B. This recipe is flexible; use whatever is in season, organic or free range, what’s freshest and where possible use ingredients grown locally.

Ingredients
Vinaigrette
1/2 cup lemon juice
3/4 cup extra-virgin olive oil
2 cloves of garlic, minced
1 teaspoon Dijon mustard
Salt and freshly ground black pepper

Salad
2 5/6oz cans of troll-caught albacore
6 hard boiled eggs, peeled and either halved or quartered
10 small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered
Salt and freshly ground black pepper
3 small ripe tomatoes (heirloom, grape, cherry), cored and cut into eighths
1 small red onion, sliced very thin, soaked in salt and lemon juice
8 ounces green beans, stem ends trimmed and each bean halved crosswise
1/4 cup niçoise olives
8 anchovies (optional)

Method
1. Whisk lemon juice, olive oil, garlic, mustard in medium bowl; season to taste with salt and pepper and set aside.
2. Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss warm potatoes with 1/4 cup vinaigrette; set aside.
3. While potatoes are cooking, cut tuna into 1/2-inch thick slices, coat with vinaigrette. Mound tuna in center of platter. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in bowl; arrange tomato-onion mixture next to tuna. Arrange reserved potatoes in a mound next to the tomatoes.
4. Return water to boil; add green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste; arrange in a mound at edge of other ingredients.
5. Arrange hard boiled eggs, olives, and anchovies (if using) in mounds around the salad. Drizzle eggs with remaining 2 tablespoons dressing, and serve immediately.

About US Troll-Caught Albacore
Troll-caught tuna are caught one at a time, by hand closer to the ocean’s surface –this method harvests younger and smaller albacore that are between 5 and 15 pounds. These juvenile albacore have significantly lower levels of mercury. Trolling is one of the most environmentally-sound fishing methods; there’s near-zero by-catch and the sea floor is never damaged (http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_gear.asp#trolling).

For more information visit www.PacificAbacore.com

Media Contact
Brooke George
PacificAlbacore.com
323 382 0102
310 658 2445
brooke@crocmedia.com

It's Tuna Time: Whole Foods Market Demos, Tastings and Whole Fish Sales

2009-08-27T16:59:00.000-07:00

Northwest residents have another chance to see fish-mongers in action this weekend in Seattle and Portland.

The following Whole Foods Market will hold truck sales of local albacore, straight off the boat:

Saturday 29th - Seattle (Bellevue) 888 116th Ave NE, Bellevue, WA
Sunday 30th August - Oregon (Portland) 1210 NW Couch St, Portland, OR

Shoppers can pick out a whole albacore and have it filleted on the spot by a team of expert cutters.

This is a rare opportunity for albacore-lovers to see how things are done behind-the-scenes and get the very freshest taste of tuna caught by local fishers.

Whole Foods are showcasing the tuna as part of their program to support and promote sustainable, locally-sourced seafood.

About Northwest Albacore Tuna
Northwest albacore is troll-caught, a barbless hook-and-line method between July and November.

Tuna are caught one at a time and there is near-zero by-catch of other species or marine mammals.

The Monterey Bay Aquarium lists Pacific Northwest albacore (troll/pole caught) as a sustainable “Green” option in its Seafood Watch Guide.

For cooking instructions and tips visit www.PacificAlbacore.com

Pacific Coast tuna on the menu for Obama

2009-08-19T16:37:00.000-07:00

SF Weekly’s food blog, SF Foodie reported an update on the push for the White House to adopt more sustainable policies when it comes to the food that’s consumed there.

Meredith Brody wrote that during a recent trip to Canada, Canadian Prime Minister Stephen Harper served Obama a slap-up lunch of what was referred to as "fine Canadian cuisine": Pacific Coast [albacore] tuna with a chili and citrus vinaigrette, and maple and miso cured Nunavut arctic char, served with lightly pickled vegetables and an organic beet relish.

It was reported during the 2008 electoral campaign that Obama was a fan of tuna salad sandwiches.

http://www.youtube.com/watch?v=hNrlMvtmzP0

We’re hoping that his introduction to Pacific Coast albacore will encourage him to make local, sustainable seafood choices when he’s back home, cooking for his kids.

To read Brody’s complete post click on the link below:
http://blogs.sfweekly.com/foodie/2009/02/the_obama_diet_the_first_foodi.php

Choosing Safer, Sustainable Seafood

2009-08-10T14:31:00.000-07:00

In her July 15th Well Blog, New York Times columnist, Tara Parker-Pope strives to distill the rules for choosing safer, more sustainable seafood.

Her tips come from Seattle food writer Kim O’Donnel at True/Slant.

Choose:

Low on the food chain seafood like sardines, anchovies, clams, mussels and oysters. These have “shorter life spans, reproduce more readily and as a result are more resilient to fishing pressure.”

Wild salmon from Alaska and smaller albacore tuna from the Pacific Northwest and British Columbia, which are both relatively well-managed fisheries.

A variety of fish to reduce your exposure to contaminants common to one particular type.

Eat less:

Big predatory fish like swordfish, tuna, shark and salmon (exceptions noted above).

High-on-the-food-chain fish accumulate the most toxins.

Don’t eat:

Yellowfin, bluefin and big eye tuna. They are overfished and nearing extinction.

Imported farmed shrimp. Environmental standards are inconsistent and unregulated.

Farmed salmon. Often sold as Atlantic salmon, you’re buying fish raised in crowded and unhealthful conditions.

Freshwater eel. No more unagi at the sushi bar. It’s almost fished to extinction.

Read the original post here: http://well.blogs.nytimes.com/2009/07/15/choosing-sustainable-toxin-free-seafood/

Another great resource is the Monterey Bay Aquarium, which offers helpful pocket cards and a new iPhone app to help you make better seafood choices. You can even take a test to find out if your favorite sushi dishes are sustainable. And don’t miss Martha Rose Shulman’s Recipes for Health collection of recipes using safe, sustainable seafood.

• Copyright 2009 The New York Times Company
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• NYTimes.com 620 Eighth Avenue New York, NY 10018

Tips on where to buy fresh catch at the docks

2009-08-05T11:09:00.000-07:00

The San Francisco Chronicle ran an article on where to find fresh-from-the-boat seafood during the summer.

To find local albacore they list;

Pillar Point Harbor (Princeton-by-the-Sea, San Mateo County). Right now, Pillar Point is one of the only places where consumers can buy fish off the boat.

Call the harbor office at (650) 726-8724, Ext. 3, to get a message about what is for sale that day. You might find halibut, rock cod or tuna. Prices vary, but are generally much cheaper than buying in the store - halibut might run around $7 per pound (a whole fish can be around 10 pounds), while tuna may be anywhere from $2.50 to $3.50 per pound (for fish around 30 pounds). To get the fish cleaned, gutted and filleted, customers can take the fish up to the Princeton Seafood Market on the corner.

The boats are usually docked from about 8 a.m. to 5 p.m.

Spud Point Harbor (Bodega Bay, Sonoma County). No fishing boats right now, but some boats might sell fish during albacore season in the late summer and early fall. Call the harbormaster at (707) 875-3535 for information.

Additional information on where to find locally-caught seafood visit; www.PacificAlbacore.com

The Oregon Albacore Commission also has current links: http://www.oregonalbacore.org/oregon-albacore-the-fleet-is-in.htm

To read the full article from the San Francisco Chronicle visit;
http://imgs.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/07/31/FD7418K18N.DTL&type=printable

Tuna, packed in questions

2009-07-27T10:28:00.000-07:00

In Aliza Green's article Tuna, Packed in Questions she gives 7 good tips for what to look for when buying canned tuna.

1. No additives. But price per ounce doesn't tell the whole story. Most inexpensive canned tuna contains two ingredients that turn the fish into sponges so it absorbs more water that drains right out: soy (often listed as vegetable broth containing soy) and sodium pyrophosphate. You may be paying less money, but what you're getting is less tuna and more additives. Three companies, StarKist, Bumble Bee, and Chicken of the Sea, represent more than 80 percent of America's canned tuna, but most of their products contain additives, something easily checked in the can's list of ingredients.

2. Cooked only once. To get that tuna in the can, large operations freeze the fish on board, fillet it on shore, cook the fillets, freeze again, defrost, and finally cook it once again in the can. It's no wonder much of the flavor and heart-healthy omega-3 oils are lost. America's artisanal canneries cook their tuna once in the can, maintaining flavor, meaty texture, juiciness, and omega-3 oils.

3. Low mercury. With tuna at the top of the food chain, mercury is a concern. The Food and Drug Administration recommends that we eat up to 12 ounces (2 average meals) weekly of fish and shellfish low in mercury, including canned light tuna, but only 6 ounces of the higher-in-mercury albacore. However, a study by Oregon State University's Seafood Laboratory showed that "troll-, bait-, and line-caught albacore off the West Coast of the U.S. had lower levels (of mercury) as their size is smaller than albacore caught in tropical waters by long-lines."

Larger, older albacore from deeper waters will be higher in mercury, as will mature yellowfin.

A 2006 independent study sponsored by the national nonprofit Defenders of Wildlife recommended consumers "avoid brands of light canned tuna that comes from Latin American countries, especially Ecuador and Mexico, because of their astonishingly high average level of mercury." The study found that Asian brands of tuna, especially from Thailand, had the lowest mercury levels on average; it also found American brands to be a better choice than Latin American brands.

Because a quarter of the tuna we eat is at food-service establishments, where price rules, we are probably consuming more mercury than we realize.

4. High omega-3 oils. Because line-caught albacore swim in the cold waters of the North Pacific feeding on anchovies and sardines, they contain 10 times as much omega-3 oils as other tuna - 2.6 grams per 2-ounce (56-gram) portion. Mild albacore tuna, with pinkish white flesh, is rich in omega-3s, as is Spanish Bonito del Norte.

5. Line-caught, American. Our tuna-canning industry grew out of the Pacific sardine fishery in Monterey, Calif. When the sardine catch declined precipitously in the early 20th century, an enterprising sardine canner began packing his empty cans with albacore tuna, which proved to be a perfect food for American soldiers abroad. By 1954, America had become the world's largest producer and consumer of canned tuna.

Today, only about one third of albacore comes from America, caught and packed by companies like Papa George, Tuna Guys, Pacific Fleet, Crown Prince, Wild Planet, Oregon's Choice Gourmet Albacore, and American Tuna. They are revitalizing a local, sustainable fishery where fishermen use only pole and lines, instead of vast nets, catching fish one by one, with no "by-catch."

Natalie Webster is co-owner of American Tuna, formed by six traditional fishing families, many of Portuguese origin and in their fifth generation of fishing on the West Coast.

When their boats carrying 10 to 20 tons of tuna come to shore (and that's considered small-scale), each fish is ticketed with the date, weight, and captain's and vessel's name, and can be traced through processing to the can. They export 95 percent of that catch, mostly to Spain, for high-end canned tuna; Webster would like to see more of that fish stay here. (And the word is spreading: Their tuna is being used for sandwiches at the upscale Blue Hill at Stone Barns in New York, among others.)

For Webster, one big concern is "IUU (illegal, unregulated, unreported) fish, sold at less than market value." She is proud of her company's laurels: "We are the only domestic tuna canner to have earned Marine Stewardship Council certification. Labels don't mean much unless someone," such as the council, "is checking."

6. Species of tuna. Seafood Watch, a program of Monterey Bay Aquarium, recommends British Columbia or West Coast American or Hawaiian pole and troll albacore as a best choice - the only canned tuna to get its green light.

Skipjack is our most common canned light tuna. Fished in tropical waters, it is generally found to have lower levels of mercury. Tongol, or longtail tuna, canned as "light" or "tongol," comes mostly from Thailand and Indonesia. Its off-white meat is tender and mild and it is generally low in mercury.

Fishing for huge bluefin dates back thousands of years in the Mediterranean. Canned bluefin is highly prized in Tunisia (named after tuna) and in Italy, but is usually canned only when smaller bluefin mix with other species in the catch. Yet bluefin is to be avoided, as it is on Seafood Watch's red list as "severely overfished in all oceans."

Bonito is closely related to tuna but cannot be labeled tuna in many countries. Firm, flavorful Spanish Bonito del Norte, a favorite of chefs and aficionados, is actually albacore, high in omega-3 oils.

Yellowfin, labeled "light" or "yellowfin," has pale pink flesh, and is much appreciated for its full-bodied flavor and meaty texture. But it is also often criticized for its high mercury level, especially in larger and older fish. Solid-pack "tonno" (Italian for tuna) in olive oil is usually large yellowfin.

7. Labels don't tell all. Most cans don't include the country of origin, or omega-3 and mercury content. (You can check the Web site www.defenders.org for the study "Is Your Tuna Family-Safe?" for some of this information.)

About one-quarter of our canned tuna is "white," which is always albacore. The remainder is "light," often skipjack, but it may also be yellowfin, tongol, bonito, bigeye, or even bluefin. Chunk tuna consists of small bits and is less expensive. Higher-priced, solid-pack tuna consists of whole loin sections so there's more tuna in the can.

In the end, in spite of all the studies and research that are already available, consumers still need more information in order to make good choices about the tuna we consume.

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