I discovered Vital Choice Seafood about six years ago and I am glad I did! Many years prior I had stopped buying seafood because the quality was so terrible. In my opinion, there is nothing worse than bad quality food – and there’s so much of it today! Worse yet, there is farm-raised and GE (genetically engineered) seafood that is being sold as healthy fresh seafood, and the FDA says it is perfectly fine to eat… hmmmm, one look at these fish and there is no way I will believe GE fish are healthy!
I don’t even have to taste farm-raised fish, the appearance alone is disgusting – it looks wet, mushy, the fibers of the flesh are not tight and vital looking and the taste… yuck, it is even more disgusting. I don’t know about you but I HATE eating mushy, smelly fish – it’s no wonder people don’t eat enough fish, it’s gross!
There are also many studies (delay dementia and preserve memory) on the benefits of wild seafood which gives us more reason to include it in our diets Needless to say, I’ve been buying all of our seafood from Vital Choice ever since.
I usually get the sampler called ‘Wild Pacific Seafood Medley’ (#FSA002), this sampler includes: Sockeye Salmon, King Salmon, Sockeye Burger, Hot-Smoked Sockeye, Pacific Albacore Tuna, Alaska Halibut, Smoked Sablefish, Wild Organic Blueberries (everything is fresh frozen, not canned).
This is the same seafood company that both Christiane Northrup, M.D. and Dr. Andrew Weil recommend buying your seafood from – I agree with them entirely!
Below is one of our favorite recipes and links to others… Bon Appetit!
Pasta/Bean Soup with Smoked Sablefish (or Salmon) Recipe
The combined cook and prep time is about 30 minutes
- 3 tablespoons organic extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon organic cayenne pepper (we like fresh grated)
- Leaves from one sprig fresh rosemary (or 1 teaspoon chopped organic rosemary)
- 1 large yellow onion, diced
- 15 oz can navy beans, drained
- 1 quart chicken or vegetable broth
- 2 cups ditalini (or other small) pasta
- 8 oz (2 fillet portions) Smoked Sablefish (or Smoked Sockeye Salmon)
- Sea salt and organic black pepper, to taste
Heat a large saucepan to medium, and add the oil, garlic, cayenne, rosemary leaves, and onion. Sauté onion about 8 minutes (do not burn). Add the beans and broth, bring to a simmer, and cook for 5 minutes.
Transfer half of the soup to a blender or food processor. Pulse until the soup is chunky smooth, return to the saucepan and stir well.
Add the pasta and return the soup to a simmer.
Break the Sablefish (or Salmon) into bite-size chunks, discarding any bones. Add the fish to the soup and simmer until the pasta is cooked and the fish is heated through, about 5 minutes.
Other favorite fresh fish recipes:
Thyme-Crusted SablefishTransparency & Appreciation: I want all of my readers to know that I do provide links on this blog to other businesses that sell products that I use and love, I will never post a link to anything that is inconsistent with my ideology.
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Thank you very much!
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