Introduction
Imported from Alaska, USA, wild Alaska red rockfish is harvested from natural fishery FAO 67 close to North Pole. In the Gulf of Alaska, the fish’s habitat is vertically distributed at the depth of layer from 350 M to 420 M, where no industrial pollution exists ( free of oil derivatives, PCBs, heavy metals and farm chemicals, etc.). The red rockfish is a slow growing species, with a relatively old age at 50% maturity (10.5 years for 1.5 lbs in the Gulf of Alaska ). Alaska red rockfish has a great taste and tender meat because of its slow growing in unique environment. This feature is well preserved by insitu-freeze and prevention of re-thawing, and has proven to deeply satisfy the refined taste of Chinese people.
Nutrition of Alaska Red Rockfish
Nutrition facts ( Per 100g )
Calories 94
Total fat 1.63 g
Carbohydrate 0 g
Glucose 0 g
Omega -3 450 mg ( abundant in EPA & DHA )
Selenium 43.3 mg
Protein 24 g
Phosphorus abundant
VitaminB12 abundant
Nutrition Value
1 Alaska red rockfish has much protein, less fat , abundant amino acids as well as vitamins and inorganic salts.
2 The ω-3 fatty acid inside can take control of II diabetes , lower heart disease and blood pressure. Also, it can improve thrombomodulin and decrease the level of LDL Cholesterol.
3 The abundant EPA and DHA are important nutrition facts to develop nervous and vascular system. It is a real necessity for infant, pregnant and nursing woman.
4 The head and skin of Alaska red rockfish contains plenty of Kolagen which is excellent material for woman’s beauty.
We are in full Compliance with the Marine Stewardship Council(MSC) regulations
Nutrition and Diet Therapy
In Traditional Chinese Medicine, Alaska red rockfish has the function of strengthening the spleen and stomach as well as improve energy and woman’s beauty.
Applicability
Everybody , especially good for infant, pregnant and nursing woman.
Serving Suggestion
Steaming Alaska red rockfish
1. Gut a fish and make surface cuts on both side, 3 cuts on each.
2. Slice the fish body into two equivalent half but keep the head connected, put it into a big plate, add salt, soy sauce, green onion and ginger.
3. put the fish plate into boiling water and keep steaming inside for 5 minutes.
Tip: Alaska red rockfish is very easy to be done. For best taste , always avoid over cooking.
Seafood Tips
1 What is FAO AREA-67 ?
FAO Area-67 is a natural fishery designated by the World Food and Agriculture Organization. It is located at north pacific ocean near Alaska and close to North Pole. Most of the fishes in this area are slow growing species because of cold water. Great taste and food safety are guaranteed for the reason of slow growing and unique living condition which is free of any industrial pollution.
2 . Why do we prefer wild-caught seafoods ?
Wild-caught seafood is much better than aqua-cultural products for the following reasons:
1 food safety concern
In fish farming, different kinds of drugs and chemicals have to be used in high-density pond to prevent infection. The drug residual is hard to be removed while there is no any worry and concern on wild fish living in spacious and clean water.
2 nutrition and taste concern
Nutrition and taste of aqua-cultural fish are bad because of growth hormone and artificial feed.
So , wild-caught seafood is a good solution to nutrition and safety.
3 How to tell wild-caught seafood from fish-farmed product ?
Gut : comparing with farmed fish, wild fish has smaller gut and lower fat.
Taste: farmed fish has loose and soft meat with muddy and fishy smells because of growth hormone and artificial feed, its soup looks dark while wild-caught fish is more elastic, tender and tasty because wild fish has to be more active in hunting, its soup looks white and delicious, without bad smells.
4 Is live fish definitely better than frozen fish ?
No ! it depends. Long time transportation of live fish is raising much concern on nutrition and food safety.
1 During transportation, fish is scared and gives out much ammonia and mucus which poison the water and fish itself.
2 After transportation, fish is tired and even diseased, its own nutrition is consumed by itself.
3 Carbon dioxide or other anesthetics are applied in order to prolong fish’s life in transportation.
4 High air or oxygen pressure in fish tank will speed reproduction of bacteria which pollute the water.
5 Can seafood quality and taste be kept perfect by freeze ?
Yes, by advanced freeze technology, the chemical reaction between the seafood and atmosphere around will stop and the seafood quality and taste can be preserved perfectly.