cheesedicers

Title 21, Section 101, part 22 of the Code of Federal Regulations defines natural flavorings & flavors as follows: ” The term natural flavor or natural flavoring as the essential oil, oleo resin, essence or extractive, protein hydrolysis, distillate, or any product of roasting, heating or enzymatic, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.” It is unfortunate that under the current somewhat ambiguously stated regulations, food manufacturers can provide misleading information about a variety of products – including derivatives of meat, poultry, seafood, dairy products, and nuts – as of “natural flavor.”

There is nothing like a delicious salmon fillet, whether grilled, fried, baked, or even eaten raw! Salmon just has that incomparable flavor and texture that everybody craves, and when it’s ocean caught salmon from Alaska that you’re talking about, there is just no beating it. Alaskan waters are famed the world over for their abundance in seafood, and in particular for the outstanding salmon species harvested in the wild.

You’ve probably read dozens of articles boasting the amazing health benefits of eating the pink fleshed fish. You most likely order a nice cut of rich, succulent salmon in a simple lemon sauce at your favorite seafood restaurant. But when it comes to picking out salmon at your local market, you’re clueless. No worries, though, with this salmon buyer’s guide you’ll soon be a pro at shopping for the fish.

Oceans cover 70% of our Earth, however, today our ocean’s are in serious trouble. Industrial fishing within the past 15 years has actually depleted around 90% of large predatory ocean fish. Fisheries are on the verge of causing entire ecosystem collapses. They are destroying natural habitats that are vital for the survival of countless forms of life. Irresponsible harvesting has led to more fish being take out of the sea than those being produced; often fisheries will recklessly cull thousands upon thousands of fish, meaning they don’t have time to reproduce.

Traceability in and of itself isn’t such a difficult concept to grasp. It is the state of being able to be traced or followed. Traceability, particularly in relation to food, is concerned with the ability to follow and track the movement of food through specified stages of production, processing and distribution (this is according to the Codex Alimentarius which outlines proper procedure for food handling and processing).

Whitefish comprise a wide range of bottom or groundfish. The term refers to these white-fleshed fish which live on or near the bottom of the ocean. In scientific terms, they can be described as dermersal, as opposed to their pelagic cousins who swim throughout the water. There are in fact dozens of different types of whitefish, but the most popular are Alaska Pollock, Pacific cod, sablefish, Alaska halibut, Yellowfin sole, Dover sole, Rex sole, Rock sole and Flathead sole. As all these fish can get thoroughly confusing, this whitefish buyer’s guide will give you help you find the best and tastiest varieties you can get your hands on.

Alaska is without doubt fish country. Indeed, for hundreds, even thousands of years, Alaska fish have been a staple for the native peoples of Alaska, and now for the world. The cold and clean waters off the coast of Alaska are home to huge populations of whitefish, which are in high demand in global seafood markets everywhere. Alaska also plays host to large numbers of Pacific and Bering Sea salmon.

Seafood spells “better health” for us humans, even though many people still don’t seem to have caught onto that fact. Though it is common in our (US) culture to prioritize beef and pork as sources of protein, in reality by doing so we are consuming higher-than-recommended levels of fats and cholesterol, endangering our health.

Americans are in love with salmon, and in particular with Alaskan salmon. The taste, the texture, the vitamins and minerals and other nutritional bonuses; they’re all just too great to pass up. And thanks to the sustainability of the Alaskan fisheries, we don’t have to pass it up, and salmon is readily available in supermarkets (not to mention restaurants) nationwide for just about the entire year.

Eating seafood is just simply a brilliant idea: the more we eat of it-and not fatty meats like beef and pork-the more we are taking care of our bodies and our diets, which is an objective many Americans strive to meet. In the US, a lot of communities are able to consume seafood on a regular basis, thanks in part to local fisheries throughout the nation and also in large part to Alaskan fisheries, by far the largest in the country and most productive and sustainable.