It helps to thin it with a little olive oil before throwing in the marinade.) Here are Tracy's recipes for marinated salmon and for cooking frozen salmon:Īlaska Black Cod (or Wild Salmon) Marinade:Įqual Parts: Olive Oil, Balsamic Vinegar, Liquid Aminos (soy sauce works in a pinch, I just use a little less to avoid overpowering the other flavors)Īdd to taste: chopped garlic, Vermont maple syrup (or local honey), and miso paste (Miso is optional in this marinade. So I’ll throw it in the baking pan and cook it at like 420 for like 15 minutes and then check it, and that’s a good one for when I’m just starving and it beats going for like the chicken nuggets or something.” “When you cook it from frozen, there’s a million ways to do that, but the main thing is that you cook it hotter and faster. So why would you cook it any other way? But if there’s no time for the grill, sometimes Tracy cooks the salmon frozen. ![]() And usually, they marinate it for just a few hours and then grill it. She explained how you can add ginger and some chopped garlic. We add something sweet, like I like to use Vermont Maple syrup or local honey. It's like equal parts olive oil can be any kind of oil that you like, but olive oil, balsamic vinegar, and we like to use liquid aminos, or you can use soy sauce, and then you can add a little bit of miso paste. Tracey says she cooks frozen salmon after she thaws it just like she does fresh salmon. “And I love picking up some fresh fish at the market myself but then it’s like you really want to eat that pretty quickly because you don’t know really how long it’s been, unless you get it from the fisherman or a source close to the fisherman, so that’s another reason frozen is great because it reduces waste in the supply chain.” Some of this happens during distribution and at sea, but most of it happens at home, when we buy fish but don’t end up eating it. every year, almost half-2.3 billion pounds are wasted. Photo courtesy Tracy Sylvester Tracy holding a rockfish.Ī 2015 study by researchers at Johns Hopkins estimated that of the 4.7 billion pounds of seafood caught or imported in the U.S. Because we worked so hard to make it nice quality, and it’s a very large percentage of fish that goes to fresh market that ends up getting wasted somewhere in the supply chain.” And so it’s really important to us that none of that fish gets wasted. “We’re handling each fish very carefully, so we use a gaffe, we bonk the fish, land it, we rip a gill, and bleed the fish, and then you gut and clean the fish right after it was landed basically, after it’s bled out. And Tracy says it’s attractive to fishermen because it helps prevent both wasted fish and wasted effort: In fact, most people have a hard time telling the difference between fresh and flash frozen fillets. Once it’s flash-frozen, it keeps fine in a regular home freezer. “But when you flash freeze it, you freeze it super cold and super fast.”įlash freezing means a fish can go from the water to the boat to being fully frozen in a matter of hours. So that'll rupture cell walls and cause loss of texture, a fishy taste, all those problems,” Tracy said. “There will be like freezing and thawing that goes on because it's not a stabilized super cold environment. When we put something in a normal home freezer, the temperature is just cold enough to freeze the food, but not cold enough to do it quickly. So by flash freezing it and vacuum sealing it, we're able to preserve it, basically stop the fish in time,” Tracy said.įlash freezing is different from just sticking something in the freezer. “It is tricky to get something from Alaska down here. ![]() Boston has received 102 inches of snow, just 5.6 inches shy of the snowiest winter on record, according to the National Weather Service.Photos courtesy Tracy Sylvester F/V Faithful, homeport Sitka, Alaska New England has experienced outsized snowfall and cold this winter. Normally, water freezes at 32 degrees Fahrenheit, so it’s not unusual for the harbor to freeze. The water had a thin sheet of ice over it and there were no waves at all. When Nimerfroh went back the beach on Saturday to take more photos of slurpee waves, it was even colder. ![]() The temperature was a high of 19 degrees that day, according to Nimerfroh, and the waves were around 2 feet high. “What resulted was perfect, dreamy, slush waves.” “The wind was howling from the southwest which would typically make rough or choppy conditions not so good for surfing, but since the surface of the sea was frozen slush the wind did not change the shape,” Jonathan Nimerfroh said in an email to New England Cable News. It’s been so cold in New England that even the ocean waves are freezing.Ī Nantucket-based photographer and surfer captured images of waves with the consistency of a 7-Eleven Slurpee hitting the coast of Nantucket, in Massachusetts, on Friday, Feb.
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