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Rainbow trout is a delightfully mild freshwater fish that pairs deliciously with briny capers, bright citrus, and peppery arugula in this orzo salad recipe. Prep time: 5 minutes Cooking time: 15 minutes Total time: 20 minutes (not including cooling time) INGREDIENTS: Salad: 4 ounces (½ cup) orzo pasta, dried 5 ounces (4-5 cups) fresh arugula, pre-washed (may use baby spinach) 3 (3.9-ounce) cans of smoked trout, about 8 ounces drained; you can also use fresh, whole rainbow trout. (See below. Choose a rainbow trout farmed in the U.S.) ⅓ cup chopped fresh parsley ¼ cup capers, drained ¼ cup diced red onion (about ⅓ medium onion) Zest of one lemon (about ½ tablespoon) Lemon Vinaigrette: ¼ cup plus 1 tablespoon extra virgin olive oil 2 tablespoons fresh or bottled lemon juice ½ tablespoon white wine vinegar or white balsamic vinegar 1 ½ teaspoons dijon mustard 1 teaspoon honey (may use maple syrup) 1 clove garlic, grated or finely minced ⅛ teaspoon cracked black pepper Pinch of salt Garnish (optional): Lemon zest, as desired Chopped parsley, as desired METHOD: Bring a small pot of water (filled about two-thirds) to boil over high heat. Once boiling, add the orzo, and cook according to package directions until al dente, about 8-9 minutes. Strain orzo using a colander or mesh strainer. Allow to cool for 5-10 minutes, stirring occasionally to release steam. As the orzo cools, prepare the lemon vinaigrette by adding olive oil, lemon juice, vinegar, mustard, honey, garlic, black pepper, and salt to a small bowl or jar. Use a fork to whisk together, or seal the lid on the jar and shake for 10-15 seconds until well mixed. Set aside until ready to serve. Makes ½ cup dressing. Drain excess olive oil from the smoked trout. Gently flake into small pieces using two forks. (See below if you’re using fresh trout instead.) To a large mixing bowl, add the arugula, trout, parsley, capers, red onion, and lemon zest along with the cooled, cooked orzo. Pour half of the prepared dressing over the ingredients, then gently toss until evenly mixed. To serve, plate salad into serving bowls or onto salad plates and add additional dressing, as desired. Garnish with additional lemon zest and chopped parsley, as desired. FOR FRESH TROUT If cooking with fresh, whole trout, replace step 4 with the following instructions, and add 10-15 minutes of preparation time, plus 15-20 minutes of cooking time: Ask your fishmonger to clean, trim, and butterfly ¾ pound whole rainbow trout after purchase. Otherwise, use kitchen shears to clip the fins and tail to remove them. Use a sturdy knife to remove the head at the gill level. Preheat the oven to 400°F. Rinse the butterflied rainbow trout under cool running water, and pat dry. Lightly season the cavity with salt and pepper and any additional seasonings such as lemon slices or fresh herbs. Place the trout in the center of a large piece of parchment paper or aluminum foil on a baking sheet. Fold the edges upward and crimp the ends to seal the trout inside. Bake for 12 minutes. Remove from the oven and allow to rest for 5 minutes before unsealing the packet. Use a pair of forks to gently remove the trout from the top half. Start at the tail end, gently pushing the cooked portion horizontally away from the backbone to avoid removing the bones within the filet. Once the backbone is revealed, lift it up and away to remove the bones in one smooth movement. Flip the cooked trout over and repeat on the other side, carefully removing any remaining bones. Gently flake apart the cooked trout and resume with step 5. NOTE: Some small pin bones may remain, so remove any you notice during this step. Notes: This salad is best served fresh, but if preparing in advance, add the arugula and dressing before serving. Nutritional Information Per Serving (2 servings): 715 calories, 41 g fat, 6 g saturated fat, 66 mg cholesterol, 610 mg sodium, 52 g carbohydrates, 6 g fiber, 7 g sugar, 34 g protein. YIELD: Serves 2 or 4 small servings SOURCE: Recipe courtesy of Cara Harbstreet, MS, RD, LD for Food + Planet . Recipe and photo used with permission of Cara Harbstreet. Cara Harbstreet, MS RD LD is a Kansas City-based registered dietitian and nationally-recognized food and nutrition expert, consultant, and author. Please visit www.streetsmartnutrition.com for delicious healthy recipes.

This Caesar salad dressing is a snap using a stick immersion blender. Just place all of your ingredients in a tall, wide mouth Mason jar, and blend with the immersion blender until dressing is emulsified. INGREDIENTS: Dressing 1 egg, room temperature 1/2 cup extra virgin olive oil* 1/2 cup vegetable oil* 1/4 cup grated Parmigiano Reggiano cheese 2 cloves garlic, smashed 4 tablespoons fresh lemon juice 1 1/2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 1/2 tsp salt 1/2 tsp fresh cracked black pepper 2 teaspoons Talatta anchovy paste Salad 8 cups chopped Romaine or Little Gem lettuce 2 cups toasted sourdough croutons (use your favorite recipe) 1/2 cup grated Parmigiano Reggiano cheese Chopped anchovy fillets packed in oil, as desired* INSTRUCTIONS: To Make the Dressing: Place all of the dressing ingredients in a large, wide mouth mason jar. Make sure your egg and oil are at room temperature. Place the immersion blender into the jar, turn on, and blend pulling up slowly as you go. It will only take a few seconds for the dressing to emulsify. Taste and adjust seasoning. Depending on your personal taste, you may want to add a little more lemon juice, pepper, or possibly a bit more anchovy paste. Place a lid on the jar and store in refrigerator until ready to use. *You can use all olive oil as long as it's mild. Otherwise, it's best to cut the extra virgin olive oil with a neutral vegetable oil to avoid a harsh olive oil taste. To Assemble Salad: In a large salad bowl, add lettuce, croutons, and cheese. Lightly toss to mix. Drizzle in a small amount of dressing -- just enough to coat the lettuce leaves lightly. Add more, if needed. (It's best to slightly under-dress this salad, and pass additional dressing if desired.) Plate the salad and top with additional anchovy fillets. #caesarsalad #bestcaesarsaladdressing #classiccaesar #anchoviesinoil #tinnedanchovies #caesarsaladwithanchovies #anchovypaste #talatta

A beloved staple in Maine's culinary culture, popovers are light, airy rolls with a delicate balance of textures—crispy on the outside and soft and airy on the inside. Popovers are traditionally served alongside homemade seafood chowders and soups, but their versatility makes them a perfect addition to any meal, from breakfast to dinner. Made from a simple egg batter, popovers puff up impressively in the oven, creating hollow centers that are ideal for holding butter, jam, or gravy. INGREDIENTS: Vegetable oil* 1 1/2 cups flour 1/2 teaspoon salt 4 large eggs, at room temperature 1 1/2 cups milk, at room temperature 3 tablespoons butter, melted METHOD: Preheat the oven to 450°F and position a rack on a lower shelf of the oven. Generously brush the sides and top edges of a non-stick popover pan (with 12 cups) with vegetable oil. Alternately, 12 custard cups or ramekins set on a baking pan can be used, or a standard muffin tin. In a large mixing bowl, whisk together the flour and salt. Beat eggs with milk until thoroughly combined. Whisk the egg mixture into the flour mixture and whisk until the batter is frothy. Stir in melted butter and combine quickly. The batter will be thin. Transfer batter to a large Pyrex measuring cup with a pouring spout or large pitcher and cover. Let batter rest at room temperature for least 15 minutes before baking. Place the popover pans in the oven for exactly 2 minutes to preheat. Fill the heated popover wells less than half full. REDUCE oven temperature to 425° and bake for 15 minutes then LOWER the oven temperature to 350°and bake for an additional 15-20 minutes. (When you lower the oven temperature do not open oven door.) Our popovers are usually done by 32 minutes (total baking time). Serve warm immediately with softened butter to accompany your favorite chowder or seafood bisque. YIELD: 12 popovers *Vegetable oil or clarified butter works best. If serving with roast beef or turkey, consider adding a little fat from the drippings to the vegetable oil for even more flavor. We find that using a generous teaspoon of fat for each well works best to prevent sticking.

Author: Leigh Weingus, Published by Huffington Post, 08/18/2024 Every decade of our lives feels a little different. Many of us are familiar with having boundless energy in our 20s even after four hours of sleep and a few margaritas, and needing a lot more sleep (and fewer alcoholic beverages) in our 30s. Starting from the moment we’re born, our bodies and nutritional needs are changing — which is why it makes sense that we need more and less of certain foods as we get older. Certain foods can be helpful for energy levels as we age, explained Kimberly Gomer , a registered dietitian and former director of nutrition at the Pritikin Longevity Center. But food can also be key in disease prevention. “The major factor in all illness, be it heart disease, cancer, diabetes, obesity or dementia, can have its roots in inflammation,” she said. “How that inflammation reacts in our body seems to intensify as we age, creating disease and distress. Eating an anti-inflammatory diet, along with eliminating inflammatory foods, is key to maintaining amazing physical and mental health as we age. The 1 Food You Should Eat More of As You Age If you’re looking for one specific food that can move the needle health-wise, the experts we spoke with suggested opting for high-quality fatty protein, namely salmon. “Fatty fish, such as salmon, are rich in EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid),” which are long-chain omega-3 polyunsaturated fatty acids, explained Dr. Kevin Cooke, a board-certified primary care physician who specializes in longevity medicine and brain performance. “Older adults should aim to include these in their diet at least twice a week to boost omega-3 intake, which supports brain health and reduces inflammation.”

This week, a new customer favorite is back in stock — Steelhead Trout in Olive Oil! Steelhead trout and rainbow trout are closely related, both belonging to the species Oncorhynchus mykiss . Here are the differences: Steelhead trout are anadromous, meaning they migrate from freshwater to the ocean and back, resulting in a richer, fattier flavor and firmer texture compared to the freshwater-only rainbow trout. This migration gives steelhead trout a taste and texture that more closely resemble salmon, often making it a preferred choice for gourmet canned seafood. Rainbow trout, typically reared in freshwater, has a milder flavor and a more delicate texture, appealing to those who prefer a subtler taste in their tinned fish. Tinned steelhead trout has a rich and distinctive taste, often described as a cross between trout and salmon. The flavor is robust and slightly buttery, with a pleasant hint of sweetness. The texture is firm yet tender, retaining a satisfying meaty quality that holds up well in various dishes. This combination of rich flavor and firm texture makes tinned steelhead trout a versatile and delicious option for salads, sandwiches, and spreads.

When shopping for tuna, you might be tempted to grab the cheapest option on the shelf. But before you toss that bargain-brand can into your cart, consider the significant differences between premium wild albacore that’s sustainably caught and the mass-produced, cheap store brands. Here’s why choosing high-quality, sustainably sourced albacore isn’t just better for you—it’s better for the planet too. Superior Nutrition and Flavor Premium wild albacore tuna is rich in essential nutrients like omega-3 fatty acids, lean protein, and important vitamins and minerals such as vitamin D and selenium. These nutrients are vital for heart health, brain function, and overall wellness. Cheap store brands often compromise on quality, offering tuna that can be less flavorful and lower in nutritional value due to differences in the fish species used, harvesting methods, and processing. Additionally, wild-caught albacore, especially from trusted fisheries, has a more delicate texture and a clean, fresh taste. It's not overly processed, ensuring you’re getting the best flavor possible, whether you're making a salad, sandwich, or gourmet dish. Sustainably Caught Means Ocean-Friendly Choosing premium wild albacore that’s sustainably caught using 'hook and line' ensures that you’re supporting responsible fishing practices. This method minimizes bycatch and environmental impact, keeping ocean ecosystems healthy and thriving. By contrast, many cheaper brands source tuna from large-scale, industrial fishing operations that can damage marine environments through overfishing, habitat destruction, and harmful bycatch of non-target species, including endangered ones. Supporting sustainably caught wild albacore means protecting the long-term health of our oceans and ensuring future generations can enjoy the bounty of the sea. Transparency and Traceability With premium brands like Dave's Gourmet Seafood, you’re more likely to know exactly where your fish comes from. Many premium albacore products are fully traceable, meaning you can track the fish from the ocean to your plate. This transparency allows you to verify that the fish was caught using environmentally friendly methods, in line with best practices for sustainability. Furthermore, all of our fish is caught and canned in the USA. Why is this important? By sourcing and processing domestically, we reduce the carbon footprint that results from transporting fish long distances. In contrast, many other brands rely on imported fish, which often involves shipping products across oceans and continents, contributing significantly to carbon emissions. On the other hand, store-brand tuna often lacks this level of traceability. Without clear labeling, it can be difficult to know the source of the fish or whether the harvesting methods were responsible. Healthier for You and Your Family Sustainably caught wild albacore is usually lower in mercury than some of the cheaper alternatives. Smaller, younger fish are typically selected for premium albacore products, which means they’ve had less time to accumulate toxins such as mercury. This makes them a safer, healthier choice for regular consumption, especially for pregnant women, children, and other vulnerable groups. Cheaper brands might not adhere to the same high standards of quality control, leading to inconsistencies in mercury levels and other potential contaminants. When it comes to your health and the health of your family, quality matters. Support for Ethical Practices By choosing premium albacore from responsible brands, you’re not just buying a superior product—you’re supporting ethical business practices. We work closely with small, local fishing communities, ensuring fair wages and responsible fishing practices. These companies often prioritize social responsibility, helping to sustain livelihoods and preserve traditional fishing methods. Cheaper, mass-produced tuna often comes at the expense of ethical practices, with large corporations prioritizing profit over sustainability and fair labor conditions. While cheap store brands may save you a few dollars upfront, the long-term benefits of choosing premium wild albacore, sustainably caught, far outweigh the initial cost. From superior nutrition and flavor to supporting ethical and environmentally friendly practices, premium albacore is the smarter choice for your health, your family, and the planet. Make the switch today — try Dave's albacore and taste the difference that quality, sustainability, and responsible sourcing can make.

As a devoted cat dad or mom, you always want the best for your feline friend — especially when it comes to their diet. That’s why Dave's Lucky Cat Salmon , our premium canned salmon for cats, is a purrfect choice. Packed with natural ingredients and no harmful additives, it’s designed to provide optimal nutrition while satisfying your cat’s love for delicious fish. And, it's made especially for cats! What Makes Lucky Cat Salmon Special? Lucky Cat Salmon is made from healthy, wild-caught salmon, carefully prepared without any seasonings or artificial preservatives. Our salmon is gently cooked and canned in its own juices to preserve its natural nutrients, making it a wholesome and healthy choice for your cat’s daily meals or as a special treat. Here’s why Lucky Cat Salmon stands out from the crowd: 1. Nutrient-Rich with Salmon Skin and Bones We include the salmon’s skin and bones in every can for added health benefits. While you might think bones are a hazard, the cooking process dissolves the bones, making them soft and completely safe for your cat to enjoy. These dissolved bones are packed with calcium and phosphorus, essential minerals that support strong bones and teeth. The salmon skin also delivers extra nutrition. It’s rich in collagen, which supports joint health, and omega-3 fatty acids, which help keep your cat’s coat shiny and their skin healthy. These omega-3s also provide anti-inflammatory benefits, supporting heart health and reducing the risk of chronic diseases. Cooked salmon is a good source of vitamins like B12 and D, as well as minerals like selenium, which contribute to a cat’s overall health. 2. No Seasonings, Just Natural Goodness Unlike many human-grade canned salmon products, Lucky Cat Salmon contains no added salt, spices, or preservatives. Cats are highly sensitive to certain seasonings, and too much sodium can lead to dehydration or other health problems. By keeping it simple, we ensure your cat is only getting the pure, natural goodness of wild-caught salmon. 3. High-Quality Protein Source Cats are obligate carnivores, which means they thrive on a diet rich in animal protein. Lucky Cat Salmon is an excellent source of high-quality protein that helps support lean muscle mass, energy levels, and overall well-being. Plus, because it’s made from wild salmon, you can be confident your cat is getting a premium product free from antibiotics or artificial feed. 4. A Taste Cats Love We all know how picky cats can be, but salmon’s naturally appealing flavor makes it a hit with even the most finicky felines. The rich, savory taste of Lucky Cat Salmon is irresistible, making mealtime a delightful experience for your cat. 5. Sustainable and Wild-Caught We care about the environment just as much as we care about your cat’s health. That’s why our salmon is sustainably sourced from the wild, ensuring the highest quality while protecting marine ecosystems. By choosing Lucky Cat Salmon, you’re not only giving your cat a top-notch meal but also supporting responsible fishing practices. Why Choose Lucky Cat Salmon? Safe and nutritious: Includes dissolved bones and skin for extra nutrients without the risk. Omega-3 boost: Helps maintain a healthy coat, skin, and overall well-being. No additives: Free from seasonings, preservatives, and unnecessary fillers. Sustainably sourced: From wild-caught salmon to protect our oceans and planet. Cat-approved taste: A natural, savory flavor cats can’t resist! How to Feed Lucky Cat Salmon You can serve Lucky Cat Salmon as a standalone meal or mix it with your cat’s regular food for added flavor and nutrition. Since it’s packed with high-quality protein and nutrients, a little goes a long way in promoting your cat’s health and happiness. Cooked salmon can be an occasional treat for cats (vets recommend up to three meals per week) but it should not replace a balanced, complete cat food. Salmon lacks certain nutrients that cats need, such as taurine, which is essential for heart and eye health. Cats require a well-balanced diet tailored specifically for them. Our preferred feeding method is to top our kitties regular kibble with a few spoonfuls of salmon daily. They relish the flavor! With Dave's Lucky Cat Salmon, you can feel good about feeding your cat a premium, nutrient-rich meal that’s as wholesome as it is delicious. Treat your feline to the best nature has to offer — because your cat deserves nothing less!

Salmon, a staple in seafood cuisine, is revered for its rich flavor, health benefits, and versatility. However, when it comes to choosing between wild salmon vs. farmed, there are significant differences that both home cooks and chefs must consider. There are distinctions between farmed and wild salmon, and these factors affect not only the taste and texture but also the nutritional profile, environmental impact, and sustainability. Origins and Sustainability The most obvious difference between wild salmon vs. farmed lies in their source. Wild salmon are caught in their natural habitats—oceans, rivers, and lakes—primarily in Alaska and the Pacific Northwest. They swim freely and eat a diet based on what they forage in the wild, which includes smaller fish, plankton, and algae. Wild salmon populations are often managed to prevent overfishing and ensure long-term sustainability, though their availability can be subject to strict quotas and seasonal variation. Farmed salmon, on the other hand, are raised in controlled environments like coastal pens and inland recirculating systems. Aquaculture, the practice of farming fish, has become increasingly popular as wild salmon stocks have fluctuated and demand has surged. While farmed salmon can help meet consumer demand and reduce pressure on wild populations, concerns about sustainability remain, especially with the environmental effects of large-scale fish farms, which may include water pollution, disease transmission to wild fish, and the impact on marine ecosystems. Nutritional Differences Both farmed and wild salmon are rich sources of omega-3 fatty acids, which are essential for heart health, reducing inflammation, and supporting brain function. However, there are some nutritional differences between the two. Wild salmon tends to be leaner, as it gets more exercise and eats a natural diet, resulting in less fat and fewer calories. It’s packed with essential nutrients, including more natural omega-3s derived from its diet of algae and small fish. Wild salmon also has higher levels of certain vitamins and minerals like selenium and vitamin D. Farmed salmon, by contrast, is typically higher in fat because it’s fed a processed diet of fishmeal and fish oil. While it still provides omega-3s, the ratio of omega-3 to omega-6 fatty acids can be higher in farmed salmon, which may not be as beneficial for maintaining a healthy balance of these fats in the body. Some farmed salmon are also fed synthetic pigments to give their flesh a similar pink hue to wild salmon, which naturally gets its color from its diet. Flavor and Texture One of the most noticeable differences between farmed and wild salmon is in flavor and texture. Wild salmon tends to have a firmer texture and a more robust, complex flavor, often described as clean or rich, depending on the specific species (like sockeye, king, or coho). The active lifestyle of wild salmon and their varied diet contribute to this unique taste. Farmed salmon, being fattier, has a softer texture and a milder, more uniform flavor. This can make it appealing to those who prefer a less intense taste, but some seafood aficionados believe farmed salmon lacks the depth and character of its wild counterpart. Price and Availability Farmed salmon is generally more affordable and widely available than wild salmon. Its year-round availability and lower cost make it a popular choice for grocery stores and restaurants, especially where price-sensitive consumers are concerned. Wild caught salmon, however, is viewed as a premium product. Its seasonal availability and the difficulty of catching it in the wild contribute to its higher price tag, which is often worth it for those seeking quality and sustainability. Environmental Impact The environmental impact of salmon farming is a contentious topic. Fish farms can produce significant waste, which, if not managed properly, may pollute nearby waters. Additionally, the use of antibiotics and chemicals to prevent disease in farmed fish has raised concerns about long-term environmental damage and potential health risks. However, advancements in sustainable farming techniques, such as closed containment systems and integrated multitrophic aquaculture (where different species are farmed together to create a balanced ecosystem), are helping to reduce these impacts. Many responsible farms are making strides toward improving practices to lessen their environmental footprint. Wild salmon, while often considered a more natural and environmentally friendly option, is not without its own challenges. Climate change, habitat destruction, and competition with fish farms can affect wild salmon populations. Ensuring sustainable fishing practices, such as adhering to catch limits and protecting spawning grounds, is crucial for maintaining healthy wild salmon stocks for future generations. The Bottom Line: Making Your Choice Both farmed and wild salmon have their advantages and challenges. If sustainability and a natural diet are priorities, wild salmon may be your choice, especially if you can source it from sustainable fisheries. On the other hand, if availability and affordability are more important, farmed salmon is a good alternative, especially when sourced from responsible farms committed to reducing their environmental impact. The choice often comes down to balancing flavor, texture, and ethical sourcing. Whether you’re dining out or cooking at home, understanding the distinctions between farmed and wild salmon will help you make informed choices that align with your taste preferences, health goals, and environmental values. Dave's Gourmet Seafood has long been revered for our premium quality seafood, caught and canned in the USA. From the beginning, we focused on sustainability, ethical fishing practices using 'hook and line' to avoid by-catch, hand-filleting and hand-packing our fish. Our salmon is cooked in its own juices, one time, to preserve flavor and texture and to provide you with the utmost nutritious and delicious salmon available.

At Dave’s Gourmet Seafood, we are committed to delivering the finest seafood products to our customers, and that’s why we exclusively use premium sashimi-grade albacore tuna. But what does this mean for you, the customer? Sashimi-grade albacore is not only a mark of exceptional quality, but it also represents the highest standards in freshness and safety. This tuna is handled with care from the moment it’s caught, ensuring a firm texture, clean flavor, and optimal freshness. The meticulous process — catching, bleeding, gutting, and immediate freezing — ensures that the fish is not only safe to eat raw but also maintains its delicate taste and texture. This means that every product, whether enjoyed straight from the tin or integrated into a meal, delivers restaurant-quality seafood that is both rich in flavor and of unmatched purity. Our sashimi-grade albacore guarantees you’re enjoying premium tuna, carefully sourced and prepared for the best culinary experience possible. Our premium-quality albacore isn’t just an empty promise or marketing hype — it’s been our standard for over 25 years, delivering quality you can see and taste. What is Sashimi Grade Albacore and What Determines It? Sashimi-grade albacore refers to albacore tuna that meets specific standards of quality, freshness, and handling, making it safe to be eaten raw in dishes like sashimi or sushi. Sashimi-grade also indicates that the fish has been handled and stored according to stringent standards. Quality and Freshness The fish is harvested and processed in a way that maintains its optimal freshness. Albacore for sashimi is typically caught using methods like hook-and-line fishing to minimize stress, which can degrade the quality of the meat. Temperature Control From the moment it's caught, sashimi-grade albacore is immediately bled, gutted, and chilled to preserve the freshness and prevent bacterial growth. Maintaining very low temperatures (often around -4°F or lower) ensures the fish is safe for raw consumption. Parasite Control Many regions require that sashimi-grade fish be frozen to a specific temperature to kill any parasites that may be present. For example, in the U.S., the FDA mandates that fish to be consumed raw must be frozen at -31°F or below for at least 15 hours, or at -4°F for 7 days. Appearance and Texture Sashimi-grade albacore should have a smooth, firm texture and a fresh, mild aroma. It typically appears pinkish in color with a clean, delicate flavor.

When it comes to seafood, Dave’s Gourmet Seafood stands out with its delicious and nutritious options. Albacore Dave’s Gourmet Seafood offers albacore, an excellent source of high-quality protein. Protein is vital for building and repairing tissues and supporting muscle, bone, and skin health. With 31g of protein per 3.5 oz serving, our premium albacore helps you meet your daily protein needs deliciously. Our canned albacore comes in various sizes and includes: Protein Plus Albacore Gourmet Albacore, No Added Salt Gourmet Albacore, Light Sea Salt Gourmet Albacore Fillets in Olive Oil Mesquite Smoked Albacore Fillets Lime Cilantro Tuna Jalapeño Albacore Garlic Albacore Fillet Chipotle Albacore Fillet Salmon Salmon is renowned for its high omega-3 fatty acid content, essential for heart health, reducing inflammation, and supporting brain function. Our bodies cannot produce these fats, so including salmon in your diet is crucial for reaping these benefits. Salmon is also low in calories and saturated fat, making it ideal for weight maintenance or loss. Rich in vitamins and minerals like vitamin D, B12, potassium, and selenium, it supports immune function, bone health, and overall vitality. Our salmon comes in several tin sizes and varieties include: Alder Smoked King Salmon Garlic Salmon King Salmon Fillets, No Added Salt Extra Fancy Alaskan Sockeye Salmon King Salmon, Light Sea Salt At Dave’s Gourmet Seafood, quality and sustainability are paramount. Our salmon and albacore are sustainably fished using 'hook and line' and carefully handled to ensure freshness and flavor. Whether in casseroles, salads, salad bowls, sandwiches, or straight from the can, our canned seafood guarantees a mouthwatering experience. With our commitment to quality and sustainability, you can trust Dave’s Gourmet Seafood as your go-to source for premium seafood. Our products are available individually or by the case. Place your order here: Dave’s Gourmet Seafood Salmon Dave’s Gourmet Seafood Albacore #davesseafood #davesgourmetseafood #sustainablysourced #tinnedseafood #healthy #fitness #premiumseafood #premiumcannedseafood #davesgourmetsalmon #davesgourmettuna #davesalbacore #davesgourmetseafoodsantacruz #cannedseafood

Article Published in Edible Monterey Bay, Winter 2023 Yes, We Can by Laurel Miller , Edible Monterey Bay Tinned seafood has captivated social media; does it deserve a place in your pantry? PHOTOGRAPHY BY GENEVA RICO Until recently, most Americans viewed fish in a can as little more than a low-budget staple or emergency ration. In the first half of the 20th century, however, tinned seafood like sardines and anchovies was wildly popular, much of it originating in the Monterey Bay. The industry came about due to the region’s abundant supply of small, pelagic fish species combined with a population of immigrants from traditional fishing cultures like China, Italy, Portugal and Japan. In fact, tinned seafood, known collectively as conservas, has been a staple in parts of the Mediterranean nearly 200 years. Perusing the aisles in conserva shops, you’ll find shelves packed with cans and tins adorned with colorful, whimsical labels and filled with salty, savory treats like razor clams, cockles, eel and lobster, packed variously in their own juice or ink, extra virgin olive oil, tomato sauce, herbs and spices, or brine. There are pâtés, smoked and pickled offerings, fillets and bite sized morsels to be skewered on toothpicks, just the thing for a casual meal augmented by beer, cider, wine or vermouth and a hunk of crusty bread. Tinned fish is an easy, affordable treat that also makes for a nutritious, protein- and omega-3-rich snack or last-minute entertaining option. “Tinned seafood is a long-lasting luxury food commodity and wonderful gift, particularly this time of year,” says Crista Jones, fisherwoman and owner of Dave’s Gourmet Seafood in Watsonville. “People think, tuna for Christmas? But it’s the ideal stocking stuffer and it ages in the can, becoming more mellow in flavor and texture because the oil saturates the fillet.” In the early 20th century, Monterey’s Cannery Row was home to some of the nation’s oldest, largest canneries, including Pacific Fish Co., Bayside Fish & Flour Co. and Pacific Packers/Great Western Sardine Co. By 1918, Cannery Row was producing more than 1.4 million cases of tinned sardines a year. Following World War II, however, the local sardine fishery collapsed, the result of habitat contamination and unregulated harvests. By the late ’60s, Cannery Row was abandoned, until it was reimagined as a tourist destination in the late 1970s. Although our regional economy of canning seafood is long gone, colorful tins of fish are trending domestically like never before, due in large part to social media optics. A recent article in Time states that “tinned fish videos have garnered 27 million views (on TikTok),” and domestic sales of tinned fish reached $2.7 billion in 2022. In Portugal and Spain, “tinned fish packaging is an art form,” says Jones, “People eat with their eyes, and so a number of American brands have followed suit.” Here, aesthetically driven domestic brands like Tiny Fish Co., Fishwife and Scout have blown up on social media, but it’s their sustainable sourcing and processing that truly sets them apart from the competition (see “Conservation in a Can” section). These brands focus on biodiversity, traceability, transparency and fair wages, putting marine resource management, carbon footprint reduction and fishermen and fisherwomen’s welfare at the forefront. The recently expanded import market also provides Americans access to responsibly sourced canned products (primarily from Nordic countries, the Mediterranean, Australia and New Zealand) like monkfish liver, barnacles and squid packed in its own ink. There are several options for those averse to oily, assertively flavored species like mackerel. “The best way to dip your toe in if you dislike strong flavors is to experiment with pâté or milder species like garfish or cod,” says Nicolaus Balla, co-owner/chef/baker at Coast— a café, specialty food shop and gallery in Big Sur. Balla touts tinned fish as the ideal healthy snack, camping food and last-minute entertaining ingredient. “My favorite way to use products like herring is on smørrebrød, Danish open-faced sandwiches, adding them to sourdough toast that’s been rubbed with garlic and slathered with aioli, lemon and parsley, tossing sardines into pasta puttanesca,” he says. “Canned fish is delicious, first and foremost, but it’s also economical, versatile and nutritious.” It’s not just consumers who have embraced tinned fish; entire bar programs (like Seattle’s JarrBar, an early adopter that opened in 2014) are now built around the category because the salty, smoky, spicy flavors are a natural match for alcoholic beverages. “Beer and wine are great with tinned fish,” says Balla. “It’s hard to go wrong, although I’d steer away from floral, light-bodied wines with oily species like mackerel. I like medium- bodied wines with some acidity for most canned fish, and light, bright, acidic still or sparkling wines help cleanse the palate. Smoked fish like sardines also goes well with light or hoppy brews; sours and higher alcohol Belgian styles also work.” At Coast, customers can order local beer and wine to pair with a hunk of Balla’s exquisite rustic breads and the tinned seafood of their choice, with the option to include housemade pickles and spreads. And at Barceloneta in Santa Cruz, Spanish vermouth is the suggested and traditional pairing for Cantabrian boquerones (white anchovies) pickled in white wine vinegar and served with gordal olives, piparra peppers and pimentón chips. Hans Haveman, a fisherman and the co-owner and fish buyer of Santa Cruz’s H&H Fresh Fish, likes to use canned wild-caught salmon in salade Niçoise or pasta. Keeping your pantry stocked with tinned fish, capers, jarred olives, chile flakes, garlic, pasta, extra virgin olive oil and sea salt will ensure you’re never without the makings of a delicious meal or cocktail snack. “If they’re harvested responsibly from fully certified fishermen and well-managed fisheries, it ensures there are plenty of fish left to spawn. The United States is among the most well-managed fisheries on earth, right up there with Australia and New Zealand.” —Hans Haveman, H&H Fresh Fish CONSERVATION IN A CAN Consumers looking to reduce their carbon footprint are also embracing tinned fish. “There’s literally no more sustainable food on earth than small, pelagic finfish species like sardines, mackerel, herring and anchovies,” says Haveman. “Most tinned seafood comes from species that are low on the food chain. They’re abundant and short-lived so the risk for contamination like mercury is also extremely low.” Country of origin is critical when it comes to sustainability because fisheries in many parts of the world aren’t well-regulated. Confusingly, the country-of-origin labeling on cans pertains to where fish are processed, not caught. Haveman’s advice is to purchase American wildcaught and American processed seafood, especially when it comes from a can. The exception? Most fresh and canned bivalves (clams, mussels and their ilk) are farmed. It’s a domestic industry with a low impact on habitat and other species. To parse the options without doing extensive research, look for cans with certifications from the Marine Stewardship Council (MSC) or Aquaculture Stewardship Council (ASC) on their label, which ensures they contain wild species sourced from independently assessed fisheries that meet strict sustainability requirements, including catch method. Coast carries Portuguese brands Jose Gourmet and ABC+, as well as American names like Ekone and Patagonia Provisions. Balla says he thoroughly researches a company before placing an order. “Our decisions are based on quality, sustainability as well as ensuring that seafood is processed without unhealthy additives.” Jones sells her own line of products, which are canned fresh and cooked in their own juices. The offerings include Pacific Northwest wild-caught sockeye, king salmon, Dungeness crab, Oregon pink shrimp, sardines and Northern Pacific albacore. “The North Pacific salmon and albacore fishery set the bar for zero bycatch by using jigging (a single hook and line). The fish are bled and quick-chilled offshore for maximum freshness before being processed at canneries in the Pacific Northwest." While Jones and Haveman no longer fish vocationally, they’re rigorous in vetting their sources. “I require all of our fishermen to be fully permitted and ensure that they only source from well-regulated fisheries,” says Haveman. “Every species I carry has been researched to the hilt.” Adds Jones, “It’s hard for consumers to trust their food supply, so we encourage them to ask questions. As fishermen and purveyors, it’s really important for us to be able to tell customers where their food is coming from, and how it’s caught and processed.” WHERE TO BUY Coast Big Sur: Hit this café with a view for lunch, but don’t forget to pick up some sustainable domestic and imported brands of tinned fish to pair with housemade picnic provisions, regional wines and rustic breads. coastbigsur.com Dave’s Gourmet Seafood: Dave’s selection of canned alderwood-smoked king salmon, garlic albacore, sampler packs and more make for easy holiday shopping; find them online or at the Monterey Farmers Market at Del Monte Shopping Center in Monterey or the Aptos Farmers Market at Cabrillo College. davesgourmetseafoodsc.com Elroy’s Fine Foods: Monterey’s favorite specialty food store provides one-stop shopping for tinned seafood and all the fixings. elroysfinefoods.com H&H Fresh Fish: Find an array of pristine fresh, prepared and cured and canned seafood at its harbor shop and Santa Cruz farmers markets. hhfreshfish.com Shopper’s Corner: Stock up on canned seafood and pantry staples at this Santa Cruz institution. shopperscorner.com Bucatini With Sardines and Caramelized Fennel This is sort of a simplified version of pasta con le sarde, a Sicilian dish that blends fennel and sardines with a flurry of other pantry ingredients, spinning any old tin of sardines into a pasta that would be worth traveling for. Some versions include pine nuts, capers and currants. I personally like the sweetness of yellow raisins, and if you chop them before adding, their subtle sweetness will be distributed throughout the dish. I also like to double down on the flavors and textures of fennel, mincing some to cook with the onions and garlic, caramelizing a few wedges and topping the whole thing with fennel seed-flavored breadcrumbs and plenty of lacy green fronds. Here's the recipe: Bucatini With Sardine and Caramelized Fennel Green Anchovy Butter Packing a massive amount of umami, anchovies have some pretty big star power straight out of the can. But when they’re suspended in butter—all the better with a smattering of fresh herbs and garlic—the sky’s the limit. Use this butter to baste a seared steak as it finishes cooking in the skillet. Melt the butter and pour it over popcorn, or cook an egg in it. You can add equal parts flour and transform the flavor bomb into savory shortbreads, or you can slather it onto some great bread with some juicy slices of tomato. Here's the recipe: Green Anchovy Butter ABOUT THE AUTHOR Laurel Miller Laurel Miller is a food, spirits and travel writer and the former editor of Edible Aspen. She grew up on a California ranch and has been writing about regenerative agriculture for over 20 years. When she’s not tethered to her laptop, Miller enjoys farmers markets and any trip that requires a passport. She’ll take a Mission burrito over a Michelin star, any day. #ediblemontereybay #ediblemonterey #davesgourmetseafood #cristajones #cannedseafood #pantry #tinnedseafood #wildcaughtsalmon #wildcaughtalbacore #sustainablefishing

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