Stolt Sea Farm’s Post

Mais oui! 🌱🇫🇷 French gastronomy experts Ancrée.com aims to mimic the flavour and texture of fish caviar without using animal products. As the basis of its plant-based caviar, they are using a combination of seaweed and chia seeds. Traditional fish-based caviar uses sturgeon roe, which has brought several sturgeon species close to extinction. By fully bypassing the need for animal products, plant-based alternatives such as Ancrée’s can minimise our impact on the environment and save animals along the way. Here’s to more innovative, delicious products changing the way we eat! What products are still missing on the market? Read more here ➡️ https://hubs.ly/Q02BGY5t0 #ProVeg #PlantBasedOptions #PlantBasedCaviar

Made 100% only with Iberian meat, the high amount of fat marbling through the meat means that these burgers stay succulent and juicy once cooked. They’re perfect with a slice of Manchego cheese and crispy fried onions. Add some black garlic aioli for an extra umami hit. The Iberian pig is a unique species of limited production with a presence in only a few places on the Iberian Peninsula. It is a small animal, with slender hindquarters and thin legs that allow it to travel long distances to find food. It also has an elongated and narrow snout to facilitate the search for food. Its skeleton is thin and flexible, with a large amount of fat in the muscle. This is a very peculiar detail of the Iberian meat, resulting in a very high degree of fat infiltration, also called marbling. #ibericomeat #ibericoburger #burger #bbqseason #iberianpig #patanegra #tasteofspain #gastronomy 📷: Campo Grande

Much of what we eat in this country is imported-- creating large carbon footprints, inefficiencies in our food systems, and degrading the quality of what we eat. It's time to change the paradigm with a focus on sustainability. #seafood #eatlocal #localcatch #sablefish #halibut #sustainanability #MSC #fisheries

Seafood research includes understanding what the market wants, where the gaps are and where to position yourself. Yet so many spend so much time perfecting their products without doing this research making n it hard to gain traction in the market. Premium markets expect a premium product and a premium experience. Honey & Fox and Umar Nguyen aka the fish girl have teamed up to help companies like Ornatas Pty Ltd do this kind of research. Check out what we did 👇 If you want to create and grow a premium seafood brand where the right customers line up to buy from you without questioning or haggling over price send me a DM and we can figure out if we can help you. #seafood #premiumquality #marketing

The Journey of Local Salmon   Have you ever wondered about the fascinating journey your seafood takes from the depths of the ocean to your plate? Let's dive into the captivating story of local salmon and the journey it embarks on before delighting our taste buds.   Harvesting in Pristine Waters: Our journey begins in the pristine waters off the coast, where local fishermen set out on their boats in pursuit of wild salmon. With a deep respect for the ocean and its inhabitants, these fishermen employ sustainable fishing practices to ensure the long-term health of marine ecosystems.   Expert Processing and Quality Assurance: Once caught, the salmon is expertly processed by skilled hands in state-of-the-art facilities. Rigorous quality assurance measures are in place every step of the way to uphold the highest standards of freshness and taste.   Transportation with Care: From processing facilities, the salmon begins its journey to markets and restaurants, meticulously packed and transported to preserve its pristine quality. Whether it's traveling by land, sea, or air, every effort is made to ensure that the salmon reaches its destination in optimal condition.   Local Cuisine Delights: Finally, the local salmon finds its way to our tables, where it takes center stage in a myriad of culinary delights. From grilled fillets to savory sushi rolls, the versatility of salmon knows no bounds, delighting food enthusiasts with its rich flavor and nutritional benefits.   But the journey doesn't end there. By choosing locally sourced salmon, we support not only the livelihoods of fishermen and coastal communities but also sustainable fishing practices that protect our oceans for future generations.   So, the next time you savor a delicious piece of local salmon, take a moment to appreciate the incredible journey it has undertaken – from the vast ocean waters to your plate. Bon appétit!   #LocalSeafood #SustainableFishing #OceanToTable #SalmonJourney #SupportLocal

"Deliberate storytelling around the real-ness of Surimi Seafood, and embracing the name, which is associated with higher perception, is critical to moving the needle and driving demand around the world, say data experts and industry speakers at the sixth Annual Meeting hosted by the Association of Genuine Alaska Pollock Producers (GAPP) today. According to the year-over-year GAPP survey results, presented today, amongst attributes that drive intent to purchase, “knowing surimi seafood is made from real fish, Wild Alaska Pollock,” rose by 5 percentage points in importance amongst respondents." https://lnkd.in/gBYwhbUx

Caviar is a delicacy consisting of salt-cured roe (fish eggs), typically from sturgeon but can also come from other fish such as salmon, trout, or paddlefish.🐠🦞🐟 It's prized for its rich flavor, smooth texture, and unique popping sensation when eaten.🐠🦞🐟 Caviar is often enjoyed as a luxury food item, served on its own or as a garnish for various dishes. It's harvested from fish found mainly in the Caspian and Black Seas, though aquaculture has expanded its production.🐠🦞🐟 Due to overfishing and environmental concerns, regulations and sustainable practices are in place to protect sturgeon populations and ensure the continued availability of caviar.🐠🦞🐟 #sturgeon #caviar #luxuryfood #delicacy #seafood #gourmet #finedining #sustainablefishing #blacksea #caspiansea

Again, @nytimes publishes an article about the seafood industry with a clickbait headline and information that lacks proper context. One would think that if the authors had been writing about seafood for three decades, they would have evolved in their narrative, learned how the industry has progressed, and begun to tell new stories rather than repeating and reciting news from the past. This is not to say the industry is perfect or does not have problems. There are bad actors, bad companies, and bad policies. However, the truth remains that in 2024 and beyond, we need to eat more seafood, not less. My full assessment of this article is far too long for an Insta Post, but as you read this article, please consider the below context: Work to protect and preserve oceans far exceeds what we do for our land. Seven percent of global oceans are protected, and only 3.4 percent of USA land is a National Park. When it comes to the scale and complexity of international diplomacy for ocean protection, the effort and results are better than what we do on land. The farmed vs. Wild salmon native debate completely ignores the fact that when wild Bristol Bay Sockeye are removed from the equation, nearly 50% of the Alaska commercial salmon harvest comes from hatcheries and is not born wild. These hatchery fish compete for food sources far more than farmed salmon do. Using a pre-COVID and during-COVID statistic on seafood is not an apples-to-apples comparison. During COVID, seafood consumption in the USA increased, and so did seafood prices. So, stating, “American commercial and recreational fisheries generated 35 percent more sales in 2022 than in 2018” lacks context. Furthermore, only mentioning recreational fishing here and once in this article is in poor form. I could debrief for hours, but when you read this, please know we need to eat more seafood, not less! https://lnkd.in/dJxJQaNy

Salmon is one sushi items that are popular with Japanese young and children, and foreigners. Salmon (Sake鮭) means salmon in English, but sushi ingredients and salmon are different types. The salmon currently mainly used at Kaiten Sushi is commonly known as trout salmonニジマス, which in Japanese is actually a saltwater-cultured rainbow trout. Due to the risk of parasites in actual salmon, it is customary not to eat it raw. For this reason, it had not previously been used as a raw sushi topping. With the development of aquaculture technology, rainbow trout farming became a success, and since they belong to the same family of salmonids, farmed rainbow trout, which has the same taste and flavor, were used as salmon for sushi. As a result, salmon was accepted as a sushi topping. Our older generation had not eaten salmon as sushi. Therefore, I still don't eat much. However, I am glad that we have created a new ingredient that is popular with both Japanese and foreigners. #salmons #sushisalmons #sushitopping #sakesushi #kaitensushi #newsushitopping #sushiingredients #rawfishsushi #sushijapan #storysushi

Singapore has introduced insects to its menus! The Singapore Food Agency (https://www.sfa.gov.sg/) has made public a list of insects approved for comsuption that includes grasshoppers, beetles, and several others. The insects can be used for human comsuption or as animal feed for food producing animals. The SFA alerts that animals should not be harvested in the wild. The agency has based its guidelines for import, farming and processing of animals in three key points: "1. Species of insect must be assessed to have a history of human consumption. 2. Contaminants must not be introduced in the farming and processing of insects and insect products. 3. Final product must be safe for consumption." Who is ready to try some fried insects? I must confess, I am definitely not ready for that! But let's keep an eye on the trend! #foodtrend #food #business