Australian has some of the world’s best local Seafood. Curtis Stone cooked Oprah a BBQ Seafood delight on Whitehaven Beach, Hamilton Island.

Oprah is a name known across the world. She represents strength, beauty and character. During her Australian Tour late 2010, she attracted many well known celebrities to promote Australia and all it has to offer.

Curtis Stone, a well known Australian Chef joined Oprah on Hamilton Island, Whitehaven Beach cooking a beach BBQ and seafood delight for almost 100 guests. Hamilton Island is a beautiful and glamorous Queensland destination, with the best of Queensland Seafood Produce. Together they enjoyed a fun afternoon on the beach with friends and great food.

If you have seen the footage, you will have seen a purpose built ice bar and a diverse and abundant range of local Seafood; king prawns, oysters, lobster, red claw crayfish and lobster.

This really set my tastebuds is overdrive with the quality, presentation and appreciation that went into cooking with fresh local produce.

In reality, it really does take a team of experts to organise and coordinate a spectacle of this proportion. For most of us around the world, we don’t need such extravagance. We simply want to buy and cook great seafood for us and our friends and family. Unfortunately we all can’t have a personal chef like Curtis Stone.

If you are having your own weekend getaway or a party at home, you can wow your guests with a beautiful meal including fresh prawns, oysters and fish. Buying fresh will save you time and money, and may not even require you to do any cooking!

Condiments and sauces are a great idea when serving seafood. They give such a great presentation and really give the visual appeal. Lemons and limes give a great colour when next to prawns, and look fabulous when placed on ice; so simple, yet so effective.

A beautiful sauce will finish off your seafood; try a homemade Seafood Sauce or homemade Mayonnaise with a touch of lemon, tomato sauce and Worcestershire Sauce. Cream can be substituted with mayonnaise if you prefer. Once you have learnt how to make Mayonnaise you may buy it again, as it offers such a rich thick creamy taste and texture.

Enjoy your local seafood as did Oprah on her Australian Tour!

Over 23 years ago, Tim Lawhorn was working as an Executive Chef and Assistant Food & Beverage Director for a national hotel chain in Ft. Lauderdale, Florida. It was there that Tim began experimenting with a few different seasoning formulas while trying to cut the hotels’ spice costs. One evening Tim came across an interesting combination of herbs and spices that when mixed together tasted phenomenal on a steak that he cooked. He continued to experiment and alter his new seasoning formula until he was sure that this blend was working well on all fronts.

Soon after getting his special seasoning blend just right, Tim started using his seasoning on just about everything he cooked, steak, chicken, fish, and even vegetables!

For years now, Tim has shared his blend with his hometown restaurant patrons and brought his seasoning along to BBQ cookouts and college football tailgates. In 2007, after encouragement from friends, family, and even an executive from the Hormel Meat Company, Tim decided to bring his revolutionary seasoning to market, so it could be shared with “Foodies” all over America.

Today, Lawhorn’s Signature Seasonings is an emerging seasoning business with current national distribution in Wal-Mart’s “Neighborhood Markets”, and regional placements in Publix, Winn-Dixie, Sweet Bay, Whole Foods Market and Chamberlin’s Natural Food Stores across the Southeastern United States.

Lawhorn’s revolutionary, certified kosher, all-natural blend contains 65% less sodium than ordinary “seasoned salts.” But most importantly, it actually tastes different on everything you cook with it! Lawhorn’s is an amazing seasoning blend. This product is changing the way America cooks every day!

Check out www.lawhorns.net for store locations, recipes, or to buy online and more! It’s a perfect gift for your husband, brother, or co-workers. Or sneak to the store and buy it yourself to surprise guests at your next cookout with your amazing new culinary skills!  You can now follow Lawhorn’s daily happenings on Twitter, and you can also visit Lawhorn’s Facebook and YouTube pages, found on the website, to view recent videos of actual customers’ reactions in grocery store cooking demonstrations.  Pretty interesting stuff to watch!

This Is It! BBQ and Seafood has partnered with the United For Americas Vote PAC to host voter registration and fund raising drives in the Atlanta metropolitan area. Ovie Mughelli, Atlanta Falcons Pro Bowl Fullback, will be the celebrity guest for this event.

Six Atlanta area This Is It! BBQ and Seafood locations will have United For Americas Vote personnel on site to register voters, and to collect donations from 4:00pm to 8:00pm on April 18th. Ovie Mughelli will participate at the This Is It! Panola Road location in Lithonia from 5:00pm to 7:00pm on April 18th to greet participants and sign autographs as they register to vote and drop off donations. This is a critical election year, and Im delighted to do anything I can to make sure every one who wants to vote is able to do so. Said Mughelli.

Shelley Butch Anthony III, President and CEO of This Is It! BBQ and Seafood has made all 6 company owned locations available to help Atlanta residents get registered, and to help them prepare for the new voting law requirements. Recently voted Best Barbecue In America, This Is It! BBQ and Seafood has one franchise and six company-owned restaurants in the Atlanta metro area. This Is It! BBQ and Seafood has also successfully catered parties and banquets that range in size from a just few people to over 2,000. We want to make sure all eligible votes are cast, and that people who are impacted by the new voter laws have someone to turn to for help, said Anthony

Anthony recently attended a Campaign Fundraising Dinner with President Obama on March 16th, 2012 at the home of Tyler Perry. Anthonys Son and successor Telley, and his wife Diane attended a Campaign Fundraising Gala Event at Tyler Perry Studios that evening.

We are delighted to have This Is It! BBQ and Seafood as a partner with us for this worthwhile effort, said Shica Little, President of the United For Americas Vote. Our mission is to get all eligible voters registered and to provide assistance to the five-million voters who are impacted by recent state voter laws.

For more information, please go to the This Is It! BBQ and Seafood website at http://www.thisisitbbq.com, or you can go to the United For Americas Vote website at http://www.unitedforamericasvote.com.

About This Is It! BBQ and Seafood:

Founded in 1983 and headquartered in Fayetteville, GA, This Is It! BBQ and Seafood has seven restaurant locations around the metro Atlanta area including College Park, Decatur, East Point, Fayetteville, Lithonia, and a franchise location in Smyrna. This Is It! BBQ & Seafood specializes in home-style southern meals, and serves delicious food such as barbeque chicken, barbeque ribs, fresh fish and incredible sides such as macaroni and cheese, collard greens and sweet potato souffl? all complimented with desserts like banana pudding and peach cobbler.

The business has grown steadily while giving our Lord and Savior JESUS Christ the credit. This Is It! also has banquet rooms and catering services. The company remains committed to the community and gives back through scholarships and so much more. The detailed history of This Is It! BBQ and Seafood can be found at :http://www.thisisitbbq.com/wall.html.

This Is It! Restaurants have been featured on CNN, Good Day Atlanta, Better Mornings, Atlanta and Company, The New York Times, The Atlanta Journal Constitution and Creative Loafing. For more information, please visit http://www.thisisitbbq.com.

About United For Americas Vote:

United For America’s Vote is a non-partisan political action committee focused on efforts to increase voter registration and awareness. United For Americas Vote exists to educate USA citizens on the importance of voting, including voter registration. The organization strives to get everyone involved by engaging the community with interactive and exciting events and activities.

To maximize the organizations efforts, UFA Vote works with other non profit organizations, colleges and universities, local churches and businesses to register citizens. UFAVote conducts voter registration campaigns and issues pubic service announcements through various media outlets to educate and encourage the public to register and vote.

Contact:

This Is It! BBQ and Seafood

Mignon Johnson:

mjohnson(at)thisisitbbq(dot)com

678-817-7757

United For Americas Vote

Shica Little

press(at)unitedforamericasvote(dot)com

404-913-5402

I like it kinda spicy and i also like the mustard sauce but i’m up for suggestions.. i’m going tomorrow for lunch.

Best answer:

Answer by Smokin’ Dragon
Oh, I’d definitely go for the spicy with seafood.

Give your answer to this question below!

Should we be worried about stock-market illiquidity?
By Felix Salmon When volatility rises, so do bid-offer spreads. That's entirely natural — volatility means danger, and a higher chance that the market will move against you if you're a market-maker. So you require a bigger spread between your bid and …
Read more on Reuters

On the menu, but not on your plate
Recent studies indicate that between 20 percent and 70 percent or more of snapper, cod, grouper, and wild salmon are mislabeled at restaurants and stores. Oceana, a nonprofit based in Washington, DC, that is campaigning against seafood fraud, …
Read more on Boston.com

If you’ve ever bitten into a perfectly prepared piece of salmon from your local grocer and been disappointed instead of delighted, an Alaska fisherman-turned-seafood-retailer has some insider advice for you.

Shoppers are seeking out fish for their omega-3 fatty acids, which are highly beneficial but quick to spoil. This is why fish ─ especially oil-rich species like salmon ─ are best when frozen within hours of harvest, purchased frozen, and thawed at home. (Vacuum-sealed frozen fish thaws in just 30 minutes when immersed, still in its package, in cold water.)

According to former fisherman Randy Hartnell, fish that’s been frozen soon after harvest usually tastes fresher than “fresh” fish that’s never been frozen. In addition, fish displayed as fresh at supermarket seafood counters suffers the quality-degrading effects of light, air and inconsistent storage temperatures.

“The ‘fresh’ fish in most markets is rarely in the ideal condition that the label implies,” said Hartnell, founder and president of Vital Choice Wild Seafood & Organics, which was profiled in the May issue of Every Day with Rachael Ray. “And while many supermarkets sell previously frozen fish, it may not have been frozen quickly enough post-harvest, and often languishes, thawed, in a display case for hours or days under conditions that foster bacterial growth.”

In contrast, frozen wild seafood from Vital Choice ─ including salmon, tuna, sablefish, shrimp, scallops, and crab ─ is cleaned and flash-frozen within hours of harvest from Alaskan and North Pacific waters. Their fish stays frozen solid as it travels to customers vacuum-sealed on dry ice (at -10?F or colder), thereby preserving its fresh-caught flavor and quality. This allows people to buy affordably in bulk, and select stellar-quality seafood from their freezers for months.

“Consumers who buy thawed, previously frozen seafood at the local supermarket rarely get top-quality fish, and have to cook it almost immediately,” Hartnell said. “The way we process and pack our products eliminates the risk of a ruined or inferior fish dinner.”

For more information on Vital Choice, please visit http://www.vitalchoice.com.

To try some of their wild seafood at an introductory discount, use the promo code VCFISH509 to save 10% on your first Vital Choice order through May 31, 2009. Orders must include $ 60 of frozen goods, and require creation of an account. Orders of $ 99 or more ship free, and all orders are 100% guaranteed.

About Vital Choice Wild Seafood & Organics

Before founding Vital Choice in 2001, Northwest Washington native Randy Hartnell spent more than 20 years as a commercial fisherman in Alaska. Today, Vital Choice is a trusted source for fast home delivery of the world’s finest wild Alaskan seafood and organic fare. Vital Choice foods are among the purest available, and are sustainably harvested from healthy, well-managed organic farms and wild fisheries. The company’s products are recognized for their superior taste and health benefits, and are endorsed by leading health and wellness experts, including physicians specializing in nutrition, pediatrics, and integrative health care.

# # #

Smart Cooks Look To Smoked Salmon For Easy Meals
Irish folk hero Finn McCool, or Fionn mac Cumhaill, may have acquired his gift of wisdom from a salmon, but smart cooks know they can always rely on the rich flavor of smoked salmon for a quick, delicious end-of-summer meal. For these three dishes, buy …
Read more on Irish Echo

Which Type of Salmon Should I Buy?
By Nicole German (RD) on Sep 2, 2011 in Food When I am standing in line at the seafood department at the grocery store, I get so confused about which type of salmon to buy. I know I need to get wild Alaskan salmon, but aside from that I am lost. …
Read more on Diet Blog (blog)

Fish stocks around the globe are dwindling. More than 1.000 fish species are included in the IUCN Redlist of endangered species. Among these, North Atlantic cod and salmon, swordfish, most species of sharks and rays, sturgeon and Bluefin tuna. 30% of the stocks are either depleted or overexploited and at least 20% are data deficient.

FRIEND OF THE SEA, a project for certification and promotion of sustainable seafood, allows now almost anybody around the world to obtain real-time seafood environmental status information, before purchase.

Whether at a restaurant, reading the Menu, or in a supermarket or local fish market, it is enough to send an SMS with the marine species name (e.g.: cod, salmon, gadus morhua) and the system will reply immediately with a comprehensive description of most recent stock assessment and fishing method impact and selectivity. If the product is from a sustainable fishery, the system will reply that it?s a Good Choice. If the fishery is unsustainable, the stock is depleted or on the IUCN Redlist of endangered species, the system will notify about the conservation concerns. (Friend of the Sea SMS system: US: 90430; UK: 07781489880 – standard mobile phone SMS charges apply)

FRIEND OF THE SEA is a main certification scheme for products from sustainable fisheries and aquaculture. It is the only scheme in the world covering both wild caught and farmed seafood (offshore or inland), providing a unified logo for all certified seafood products.

Fisheries conform and are approved if the stock is neither depleted, nor overexploited nor data deficient and if the fishing method generates less than 8% discards (the average worldwide) and has no impact on the seabed.

FRIEND OF THE SEA has encountered a strong market response and in only 2 years since it launch, Carrefour, Coop and Iper markets around Europe have joined and assessed all their private label products. Both fresh, frozen and canned products are already on the European, US and African markets with the logo. Among these, organic salmon, halibut and cod farmed in the Shetland Islands; tuna fished pole an line in the Azores; Mediterranean anchovies, Atlantic sardines and Mackerels fished by purse seiners; turbot farmed in Northern Spain; Italian Caviar from farmed sturgeon and many others.

?At the current rate of expansion, we expect in 2008 to become the main international certification scheme for sustainable seafood.? affirms Dr. Paolo Bray, director of FRIEND OF THE SEA. ?Key success factors are the simple and clearer message, the strictest approval criteria, the lower cost, and the non profit, industry independent soul of our mission.?

Contact:

Paolo Bray – Director

Tel: +39.348.5650306

http://www.friendofthesea.org

###

Sockeye salmon is having blue black backs; silver eye and white bellies. Its average size is 9 pounds and has 5 years of age. Its flesh is ruby red in color and is most sought in Alaska because of its amazing flavor and color. There are number of stages to the life cycle of sockeye salmon eggs alevins, fry smelt adult spawning salmon. You should know which kind of salmon appeals you and fits better with the recipes you like to make. Go a local seafood market and buy Alaskan sockeye salmon. For salads red salmon makes a great looks on the plate. Choose wild salmon from the icy waters of Alaska for the best taste and texture.

]]>

Sockeye salmon is having varieties of ways by which you can prepare it. You can serve it either hot or cold as well. It tastes delicious, with slight seasoning or when mixed in a savory sauce.

Canned and frozen salmon taste great but when it cooked right.

The salmon can be eaten through at any meal time, include your breakfast taken with egg, in lunch time with fresh green salad or dinner time you can take it alone. Sockeye Salmon is available worldwide and can be purchased online fresh, frozen.

5there are number of ways to cook salmon. When you get home bathe your fish with lemon juice. Basically drizzle lemon juice over it. Preheat it over 350 degree with a Pyrex glass baking dish already inside it. Use butter or a bit of vegetable oil and pinch of pepper or salt with a dried herb of your taste. When the oven is preheated remove the dish. Place salmon cuts on heated glass that will help you to seal the juices. Place it in the oven and cook for 25 minutes. Now the fish is cooked well it is turned into pink color. It looks pink when you serve it well. There are number of ways by which you can cook Alaskan sockeye salmon, but try this one also.

The sign in the grocer?s case says ?wild salmon? and the high price tag certainly makes the case. But even in the height of the wild salmon season, how do you know you?re getting the real thing? Unfortunately, you don?t.

That?s what led E.J. Gong, a lifelong fisherman and owner of a wholesale salmon business to start Choice Salmon (http://www.ChoiceSalmon.com), the first Internet site to sell nothing but fresh wild salmon direct to your door overnight.

?It?s disturbing that so many people are getting duped,? said Gong, 40, who worked as a newspaper reporter at the Los Angeles Times and The Seattle Times and as a columnist for ABCNews.com before starting his wholesale seafood business four years ago. ?Then it struck me: The only way to make sure people get fresh wild salmon is to send it to them directly ? overnight.?

As news about the benefits of wild salmon and the concern about farmed salmon has increased, so has fraud. Last summer, The New York Times paid an independent laboratory to test ?wild? salmon in New York City markets. Three-fourths of the stores had fraudulently labeled farmed salmon as wild, charging up to six times more than what it was worth. Farmed salmon can have high levels of PCBs, dyes and antibiotics. A chef in the story called buying authentic wild salmon ?a crapshoot?.

Fish farming can also harm the environment and threaten wild stocks. In fact, Seafood Watch at California?s Monterey Bay Aquarium advises consumers to avoid all farm-raised Atlantic salmon. In contrast, wild Alaskan salmon stocks are highly regulated, making it a model of sustainability around the world.

Salmon is an excellent protein source and loaded with healthy omega-3 fatty acids. Clinical studies have shown omega-3s to be beneficial to the hearts of healthy people and even of those at high risk of cardiovascular disease. They are also critical to brain function. Best of all, wild salmon tastes delicious, and it?s easy to prepare.

At ChoiceSalmon.com, consumers can select two, three or five pounds of wild salmon. Prices are competitive with markets around the country. All of the fish is sent the next day to consumers? homes or offices via FedEx. A clock on the homepage lets consumers know when their fish will be sent. In contrast, the fish at seafood markets and stores typically spend days in totes being flown from wholesaler to wholesaler before ending up in the case.

ChoiceSalmon.com features cooking tips, recipes and comments from well-known chefs. Gong, who has been cooking and eating salmon for decades, knows how much quality matters.

?When wild salmon is fresh, there?s really nothing better in the world,? he says.

For more information: http://www.ChoiceSalmon.com

###