Latest news with #salmon
CBC
a day ago
- General
- CBC
Search for B.C.'s Best Symbol: Round 2 — Animals
Search for B.C.'s Best Symbol: Round 2 — Animals 8 hours ago Duration 1:53 Social Sharing There are a lot of reasons why British Columbians have a deep connection with salmon, from their ubiquity across the province to their circular routine of returning home to spawn. But as the director of UBC's Marine Mammal Research Unit, Andrew Trites, admits, there's also a more selfish reason. "Everything comes back to food, doesn't it?" he said, as he broke down the matchup between the chinook salmon and sockeye salmon in the Search for B.C.'s Best Symbol. Trites pointed out that the chinook is well known because of its massive size — it's called "king salmon" in the United States — while the sockeye is known for its distinctive red colouring and its dense spawning numbers. But there's the element of taste as well. "Is there anything better than putting on the BBQ with a nice piece of chinook salmon? And … when we think of sockeye salmon, the image that comes to mind is smoked salmon because it's a very firm flesh. And who doesn't love eating smoked salmon?" From 8 animals to 4 Beyond the salmon, when you look at the eight animals still in the running in the Search for B.C.'s Best Symbol, a certain theme emerges. "Everything's interconnected," said Trites. "The salmon depend on healthy oceans, healthy rivers, and healthy forest systems. Killer whales and otters, they also depend on healthy salmon … and the bears drag some of the dead carcasses into the woods that fertilize the forest." Interconnected though they may be, we're asking you to vote in four matchups to determine which animals advance to the next round of our friendly competition: Orca vs. sea otter. Steller's jay vs. marmot. Spirit bear vs. grizzly bear. Chinook vs. sockeye salmon. Unlike the first round of the bracket, there are no easy votes at this point. But Trites says that speaks to the powerful connection so many British Columbians have with wildlife — and the reason they're such potent symbols. "All these species hold on some level to people, a level of cultural and spiritual significance." "I'm always struck to hear the emotional effects that it has on people to have seen a killer whale or just to look at awe at spawning sockeye salmon in a river … we're just so lucky to be able to live and coexist with probably the most diverse wildlife in all of North America." Voting is open until 10 p.m. Pacific time. Happy voting!
Bloomberg
4 days ago
- Science
- Bloomberg
Lab-Grown Salmon Set to Hit the Menu at Hot Seattle Oyster Bar
By and Kate Krader Save Seattle restaurant The Walrus and the Carpenter is known for its fresh oysters that showcase the terroir — or more accurately, merroir — of the waters in which they were raised. But starting in August, the restaurant will be serving fish that doesn't have a merroir at all because it's been grown from cells in a lab. The Walrus and the Carpenter will be the third restaurant in the world to serve startup Wildtype's lab-grown salmon.
Irish Times
4 days ago
- General
- Irish Times
Sesame and miso baked salmon bowl with peanut and carrot coleslaw
Serves : 2 Course : Dinner Cooking Time : 15 mins Prep Time : 40 mins Ingredients 1tbs miso paste ½tbs sesame oil ½tbs soy sauce 1tsp brown sugar 1tsp rice wine vinegar 2 pieces of salmon, about 150g each, skin on For the slaw: 1 medium carrot ¼ white cabbage 1tbs peanut butter ½tbs Dijon mustard 1tbs white wine vinegar Olive oil Salt and pepper 1tbs vegetable oil 1tbs sesame seeds Handful picked coriander leaves Handful picked mint leaves 1 red chilli, thinly sliced 1tbs peanut rayu Steamed rice, to serve 1 lime, for wedges Place the miso paste, sesame oil, soy, brown sugar and rice wine vinegar in a small bowl and mix together. Place the salmon fillets on a small plate or dish and brush them with the miso mix to coat evenly, then place them in the fridge for 30 minutes to marinate. While the salmon is marinating, prepare the coleslaw. Peel the carrot, use a medium-sized cut on a box grater and grate into a mixing bowl. Then – carefully – thinly slice the white cabbage using a mandolin and add it to the carrot. Place the peanut butter, mustard, vinegar and a drizzle of olive oil in a small bowl and whisk together, then season with salt and pepper. This will be used to dress the coleslaw when the salmon is cooked. Back to the salmon. Preheat the oven to 180 degrees. Heat an oven-proof nonstick pan and add the oil. Place the salmon in the pan skin-side down, and cook for three minutes on a medium heat until the skin turns golden brown and begins to crisp. Keep a small bit of pressure on the salmon in the pan to prevent the skin from curling. Then transfer the pan to the oven to finish cooking for five minutes at 180 degrees. When the salmon goes into the oven, place the sesame seeds on a small tray and place them in the oven too to roast for five minutes until toasted. Remove the salmon from the oven and allow to rest for two minutes. Dress the coleslaw lightly in some of the peanut dressing and spoon into a serving dish. Add some steamed rice and a handful of the picked herbs. Place the salmon in the bowl and garnish with some sliced chilli, toasted sesame seeds and a drizzle of peanut rayu. Serve with a wedge of lime.
Yahoo
5 days ago
- Health
- Yahoo
The Surprising Anti-Inflammatory Food You Should Be Eating More Of but Probably Aren't, According to Dietitians
Fatty fish like salmon and sardines are underrated anti-inflammatory foods that support overall health. Rich in omega-3s like EPA and DHA, fish can help lower inflammation and protect the heart and brain. Whether fresh, canned, or frozen, adding more fatty fish to your meals is simple—and worth the you think of anti-inflammatory foods, fatty fish like salmon, sardines and mackerel might not be the first to come to mind—but registered dietitians agree that they should be. Rich in omega-3 fatty acids, fatty fish may help reduce chronic inflammation and lower the risk of chronic diseases, like heart disease, type 2 diabetes, Alzheimer's disease and cancer. 'Including more fatty fish in your diet may support overall health and reduce your risk of these inflammation-related conditions,' says Lauren Manaker, M.S., RDN. Read on to learn why fatty fish like salmon, sardines, mackerel, herring and anchovies are anti-inflammatory foods that you should be eating more of, plus tips for incorporating fish into your diet. How Can Fatty Fish Help with Inflammation? Fatty fish like salmon, tuna, mackerel, sardines and anchovies are an excellent source of omega-3 fatty acids. More specifically, they're rich in the long-chain omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which have anti-inflammatory effects. 'These essential fatty acids play a critical role in reducing inflammation in the body,' Manaker says. 'They work by decreasing the production of inflammatory molecules and compounds, which can help manage chronic inflammation linked to conditions like heart disease.' One study found that consuming two to three portions of fish per week reduced the risk of cardiovascular disease and cardiovascular disease outcomes by 8% and 10%, respectively. It also found that daily fish intake reduced the risk of heart disease by up to 30%. You can think of these anti-inflammatory properties as a protective barrier that helps defend the body against cellular damage. 'Consuming more fatty fish [may also] help ensure our organs are protected from external and internal threats, such as pollutants,' says Tracy Lockwood Beckerman, M.S., RD. These essential fatty acids are also important for supporting heart, brain and skin health, adds Maddie Pasquariello, M.S., RD. Because the body can't produce them on its own, it's essential to consume omega-3s through food. There's no official recommendation for how much EPA and DHA to consume daily. However, the American Heart Association recommends eating 3 ounces of fish—preferably oily fish—at least twice a week. Other Reasons to Eat Fatty Fish Beyond their anti-inflammatory benefits, fatty fish are also a great source of protein, which helps with muscle repair, growth and immune functioning. They also contain a variety of micronutrients that are essential for overall health. 'Fatty fish are a source of vitamins and minerals such as vitamin D, a nutrient crucial for bone health and immune support, and selenium, an antioxidant that protects cells from damage,' says Manaker. Tips for Eating More Fatty Fish Add Sardines or Anchovies to Salads, Snacks and Appetizers: 'I love using anchovies in Caesar dressing or on top of salads, and sardines are delicious on toast as an appetizer or snack,' Pasquariello says. Start with a Milder Fish: 'Salmon and tuna are some of the easiest fish to cook, requiring just a quick sear or bake in the oven,' Pasquariello says. 'I love pairing salmon with a Dijon mustard glaze or simple lemon and olive oil dressing, or cooking tuna with a quick sear on each side and topping it with sesame seeds and soy sauce.' Trout is another mild fish that's quick to prepare. Enjoy in Smaller Amounts: If you don't love the taste of fish but still want to give it a try, consider a dish where fish plays more of a supporting role rather than the central focus. 'You can add fish to dishes like pasta along with other ingredients to dilute the taste while still reaping the benefits,' Manaker says. Eat More Canned Fish: Canned fish, like salmon or sardines, offer a convenient and cost-effective way to add more fish to your diet. Stock Your Freezer with Frozen Fish: Keep frozen fish on hand for nights when you're too busy to make it to the grocery store. 'Frozen options provide the same beneficial antioxidants and anti-inflammatory properties as fresh fish and might even have a less-pronounced fishy smell during cooking,' Beckerman says. Plus, you can cook salmon directly from frozen—no thawing required. Our Expert Take Fatty fish are rich in omega-3 fatty acids and are an excellent addition to an anti-inflammatory diet. If you're not eating fatty fish like tuna, mackerel, sardines and salmon regularly, now is a great time to start. And remember, eating fish doesn't have to be complicated or expensive. Try adding fresh or canned fish to scrambled eggs, salads, toast, stir-fries or pasta dishes. 'Start by incorporating it into meals you already enjoy—think salmon on a salad, mackerel spread on whole-grain crackers or tuna in a wrap,' Manaker says. 'Aim for about two servings of lower-mercury fatty fish per week.' Read the original article on EATINGWELL
CBC
5 days ago
- Business
- CBC
Grieg Seafood's N.L. operations sold to global salmon farming company
Grieg Seafood has signed an agreement to sell its operations in Newfoundland and Labrador to Cermaq, a global salmon company based in Oslo. Grieg has 110 employees in the province, with connections to Placentia Bay and Marystown. Cermaq CEO Steven Rafferty says it presents a great opportunity for the company, while the mayor of Marystown remains cautiously optimistic.
