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Friday, October 12, 2012

Everything Omega-3s

Hello Seafood Lovers,

Sorry for the lack of posts in the last week, but it had been raining for a month and then it suddenly stopped and gave us 3-4 of the most beautiful days I have experienced in Seward in 3 years! We had no choice but to step away from the dock and explore the territories. Anyway, Bon Appetit!

Everything Omega-3s

If you have been to the grocery store or picked up a health and nutrition magazine lately, you probably have seen something about Omega-3s. RadioNutrition.com put Omega-3s at the #1 slot for Nutrition Buzzwords of 2012. With all the to-do about these Omega-whatevers, we at J-Dock, slingers of Wild Alaskan Seafood, decided to lay out the details for our readers by explaining what omega-3s are, evaluate the different sources for obtaining this precious life-hack, and touch on why omega-3s are a benefit to our immune system, vision, heart, as well as expecting mothers and the health of newborn babies. I found this website, Fats of Life, to be a very informative site about everything omegas, but also pulled from sources such as AlaskaSeafood.org. So what exactly are omega-3s and what types are there?

What are Omega-3s

Omega-3s are essential polyunsaturated fatty acids. Essential, because our body needs it to function normally, they aid in controlling blood clotting, building cell membranes in the brain, and so much more, and our body does not produce it naturally. That is, we must obtain omega-3s from supplements or food. There are three main omega-3 fatty acids:
  • Alphalinolenic Acid (ALA) - found in some plant seeds and oils such as flax seed and walnuts, and some greens including brussels sprouts, kale, spinach, and salad greens
  • Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA) - known as "long-chain" omega-3s because their structure is longer than ALA. They are found almost exclusively in shellfish and fish and are more abundant in fatty fish.
The long-chain (LC) Omega-3s  DHA and EPA are highly concentrated in the brain and the retina of the eye, where they help cells communicate and protect them from harmful substances and neuro-degenerative diseases. EPA is especially helpful in promoting a healthy heart and blood vessels with anti-clotting and anti-inflammatory properties. DHA is crucial to brain structure and function and when it is not sufficiently available the body draws on other fatty acids such as linoleic acid (Omega-6), which do not perform the necessary functions as properly. It is the equivalent of putting regular unleaded gasoline in an engine designed to take premium.

There are mixed reviews on the benefits of the Omega-3s from vegetable and seed oils versus that of fish and shellfish. According to Joyce N Nettleton DSc, of Science Voice Consulting, in Denver, CO, written in the brochure, "Omega-3S, Are Fish and Plant Omega-3s The Same?" for the Alaska Seafood Marketing Institute, in 2006 and then revised in 2009:
ALA is the only Omega-3 found in plants. it has some, but not all, of the health benefits associated with EPA and DHA. most of the ALA we consume is oxidized or "burned" for energy. A very small amount, less than 1%, is converted to EPA. Only a trace amount of this EPA is further converted to DHA.
Dr. Nettleton concludes that, although ALA is an essential fatty acid, it is only considered essential as it is the precursor of DHA (22:6n-3), an important fatty acid in the structural lipids of brain and other nervous tissues. DHA and EPA are more ready-to-use by the body. If this is true, and our goal is to live life with a healthy body, heart, and mind, then we need to determine what we can eat to most effectively provide our brains and bodies with the essential fatty acids, EPA and especially DHA.

What Are The Benefits of Omega-3s?

The benefits of Omega-3s are wide-reaching. These fatty acids aid in numerous normal bodily functions, and are especially crucial to the health of newborn babies and expectant mothers. Omegas also aid in visual development and acuity, reducing blood vessel inflammation, boosting our immune system, and so much more. Here is a quick breakdown on how Omega-3s can benefit you, and why you should start implementing a heavier dose into your daily meals, or at least as a supplement:

Heart Health
  • Maintain normal heart rhythms, prevents disturbed heart rhythms by improving electrical properties in the heart, and especially increasing heart rate adaptability to changes in the environment.
  • Reduce the chance of stroke from anti-clotting and anti-inflammatory properties, lowering blood pressure
  • Lower your chance of your first heart attack. Omegas slow down the development of atherosclerosis (clogged blood vessels)
  • Improve the pattern of lipids in the blood by dramatically lowering the amount of triglycerides in the blood
  • Better blood vessel function, by making arteries more flexible and elastic, less likely to promote clotting and more likely to prevent inflammation
Immune System
  • Inflammatory responses are the immune system's way of promoting healing and limiting tissue damage from an injury or harmful agent, but excessive immune responses (allergic reaction) pave the way for several chronic diseases, including diabetes, cardiovascular disease, rheumatoid arthritis, and multiple sclerosis and asthma.
    •  So let me get this straight! When our immune system naturally fights invasion we see and feel inflammation, redness, itchy skin, pain, and heat; our body is healing itself. But, when our immune system overreacts, we develop chronic diseases. It's kinda like dropping a Nuke on an anthill when all it needs is some Raid!
    • --> In fact, allergic diseases are on the rise in western countries. Many experts have suggested that an increase in the consumption of vegetable oils (Omega-6) has favored the development of allergies, as Omega-6 actually promotes inflammation.  
The Bottom Line: Omega-3s do not prevent conditions, such as asthma, or eczema, but there is substantial research indicating that these fatty acids most certainly help the body and our immune systems to react more appropriately to foreign invasion.

Vision

A developing fetus begins accumulating large amounts of DHA in the eye, to eventually host the most concentrated amounts of DHA of anywhere in the body. According to eye expert, Helga Kolb, professor emerita at the University of Utah, the retina is "essentially a piece of brain tissue," lining the eye. To function, the retina uses photoreceptor cells called rods and cones, which are used to process what we see and are highly enriched with DHA. When there is an insufficient amount of DHA available there is a reduction in visual acuity-the ability to distinguish fine detail. Since visual acuity develops rapidly in the first year of life and increases slowly thereafter until about 3 years of age, it is integral to have plenty of DHA available for proper development.

According to Dr. Nettleton in her work, "Seeing Clearly - Fish, Omega-3s and Vision," she explains:
The longer infants receive DHA, either from breastfeeding or supplemental formula, the better visual acuity they will have. Once infants begin to eat solid foods, usually at 4-6 months, there are few foods with EPA and DHA.
As we age, one condition that develops is age-related macular degeneration (AMD), which is an eye condition in which the central part of the retina becomes damaged, and becomes progressively worse with time. According to some recent studies, when DHA is abundantly available the retina is protected. In the eye, DHA is used to make a substance called neuroprotectin D1, which protects retinal pigment cells from damage and destruction.

 

What Are The Best Sources for Omega-3s? 

As I explained in a previous section, omega-3s must be obtained from our environment; our body does not naturally produce these essential fatty acids. So how can we most effectively provide our bodies with these essential acids without taking supplements?

SEAFOOD! In general, fish and shellfish that live in colder habitats need that extra layer of fat. It is precisely this fat layer that provides us with the precious Omega-3s our bodies desire. At J-Dock Seafood Co. we proudly provide you with premium, certified sustainable, wild Alaskan seafood. All of our seafood is sourced from the icy waters Alaska, and are all loaded with Omega-3s. There are are few sources that stand out though:

Sablefish - a relatively unknown specie in the United States, but all the rave in Eastern Asia. Wild Alaskan Sablefish (also known as Black Cod/Butterfish) is packed full of Omega-3s. This fish is fantastic tasting, with a delicate buttery flavor, a velvety, melt-in-your-mouth texture, and a richness that will leave you wanting more. It has more Omega-3s than even King Salmon!

Wild Alaskan Salmon - The famed salmon. Most everything you read about Omega-3s will tout this fish as being the premier source for omega-3s. There are many different species of salmon. We broke down the specifics in our post on, Which Salmon is Slammin'? We highly encourage you to visit that posting to learn more, but basically, listed in order from most omega-3s first, to least omega-3s last: 
  1. King Salmon
  2. Sockeye Salmon
  3. Pink Salmon
  4. Coho Salmon
  5. Keta Salmon

Sea Scallops - Jumbo Weathervane Sea Scallops out of Wrangell, Alaska, are hand-shucked at sea and have no preservatives or additives. Our scallops are plump and juicy (average about 10-20 per pound) and go well with just about everything. We just got a fresh catch of these tasty little guys. Don't miss out and order yours today!

There are many products available at the grocery store, that have added omega-3s, such as yogurts, eggs, margarine, snack bars and more. These types of food pretty much always contain the omega-3, ALA, from flax seed or oil which as we have learned is not the preferred omega-3. Sources that require the conversion of the Omega-3, ALA, to the Omega-3 EPA or DHA are less effective in providing our body with what it truly needs to thrive.

J-Dock Seafood's Conclusion:

EAT MORE WILD ALASKAN SEAFOOD


Sources:

www.AlaskaSeafood.org

www.fatsoflife.com

DSc Joyce A. Nettleton, Science Voice Consulting, Denver, CO



Until next time,

J-Dock Seafood Co.


Sources:

www.AlaskaSeafood.org

www.fatsoflife.com

DSc Joyce A. Nettleton, Science Voice Consulting, Denver, CO

Wednesday, October 10, 2012

Fungi Adventure

We needed to step away from the dock for a while and explore our breathtaking surroundings. Check out these awesome mushrooms we discovered on this beautiful sunny day in Seward, AK! These are pictures leading up to the fungi discoveries in the forest:

Friday, October 5, 2012

Which Salmon is Slammin?

EDIT: October 5, 2012 -->to add more nutrition facts and sustainability information.

Now that you have decided to lead a healthier lifestyle, you are ready to throw out your Oreo’s and leftover KFC, and get to the grocery store for nutrition-dense food options that will help build a new, and improved, You. The first item on your grocery list should be Wild Alaskan Salmon, because it’s loaded with Omega-3s DHA and EPA, Vitamin D, mercury and PCB free, and an excellent source of lean protein.

When you arrive at the seafood section to stock up, you realize you are in way over your head. With so many different kinds of salmon available, which is the best choice for you? To help you wade through the information, below is a breakdown of the many characteristics you should consider before you spend another dime, and why we think that you should switch to Alaska and J-Dock Seafood Co. for future salmon purchases, and all of your seafood needs. But first, let’s take a look at where the many different species are found, the differences, analyze farmed salmon versus wild, and hopefully help you make healthy eating decisions for you and your family.

 Atlantic Salmon and Danube (Huchen)

The only salmon specie in the Atlantic ocean, is the Atlantic Salmon, salmo salar. The Atlantic Salmon is iteroparous, capable of spawning more than once, and has a longer life cycle than the Pacific salmon species. 3 to 6 weeks after hatching in northeastern American rivers in early spring the alevins grow into fry. The fry quickly develop into parr and spend the next 1 to 3 years in their native streams becoming smolts and preparing to enter the open seas in spring. The smolts are silver colored and are ready to swim in saltwater. Once in the ocean, smolts mature into adults in two to three years, weighing approximately 8 to 15 pounds. (Source: Status Review for Anadromous Atlantic Salmon (Salmo salar) in the United States, 2006)

Atlantic Salmon populations began to disappear precipitously beginning in the 1990′s, because of overfishing, environmental degradation, and degenerative genetic mutation resulting from aquaculture. An international effort,  North Atlantic Salmon Conservation Organization (NASCO), has worked to restore these fisheries, but progress is slow. Norwegian Salmon is Atlantic Salmon that is farmed in Norway.

Found solely in the Danube Basin, the Huchen, hucho hucho, is threatened with extinction. It has been introduced to headwaters and drainages throughout Europe, but is only maintained through stocking. The huchen, is on the IUCN red list and is not sustainably managed.

Pacific Salmon

Pacific salmon have a complex life cycle that spans a variety of freshwater and saltwater habitats
They are hatched in inland streams and rivers, migrate to coastal esuaries, and then disperse into ocean waters to grow. Being anadromous, meaning they migrate from saltwater to freshwater to spawn, they return to the streams from which they were hatched, possibly to the same bed of gravel, once mature. After spawning, pacific salmon soon die, returning much needed nutrients and food to the river bottoms and completing the circle of life.

There are six distinct species of which are all anadromous salmon are found in the Pacific Ocean: Chinook, Coho, Sockeye, Chum, Pink, and Cherry.

Cherry – Found only in the Western Pacific, tributaries range from Kamchatka, Korea, and Japan. This specie is over-fished and critically endangered.

Pink oncorhynchus gorbuscha – Harvested June through September, Pinks are the smallest and most abundant pacific salmon specie, it is also one of the most commercially harvested species of salmon. Pinks range 2-6 lbs, and usually feed on small crustaceans, zooplankton, swimming mollusks, and small fish. Pink Salmon is typically caught for canning, smoking, and salting purposes. In California and Washington, the specie is overfished and critically endangered, whereas in Alaska the fisheries remain bountiful. The flavor is mild and delicate, a soft to medium texture, and a rosy pink-colored flesh.

Serving size: 3.5 oz or 100g cooked, edible portion
Calories 150; Protein 25g, Fat 4g, Saturated Fat 1g; Sodium 85mg, Cholesterol 65mg; Omega-3 1300mg

Chum (Keta/Silverbrite) oncorhynchus keta – Harvested June through September and although plentiful, Chum is typically not sought after for its commercial value. Chum is found throughout the North Pacific coastlines, from California in the east, to Korea in the western Pacific, but is most abundant in Alaska. Chums range 6-12 lbs, and usually feed on zooplankton and small adult fishes, and occasionally squid. The flesh is a pink color, with a firm texture, and mild flavor.

Serving size: 3.5 oz or 100g cooked, edible portion
Calories 155; Protein 26g, Fat 5g, Saturated Fat 1g; Sodium 65mg, Cholesterol 95mg; Omega-3 800mg

Sockeye Salmon (Red) oncorhynchus nerka – The Sockeye Salmon is harvested May through September and ranges from Washington to Northern Japan and is one of the most commercially desired specie of salmon for its stronger flavor, firmer texture, and extremely low mercury levels. This is thought to be a result of what is primarily a zooplankton diet; they also eat small adult fishes, such as sand lance, and occasionally squid. Sockeye Salmon ranges between 4-10 lbs and  is commonly sold as fresh/frozen fillets and canned. The only sustainable source of Sockeye, is from British Columbia and Alaska. Sockeye salmon is known for it's rich and robust flavor, firm texture, and deep red color. According to the Alaska Seafood Marketing Institute (ASMI), "Fresh, fresh-frozen, or canned Alaska sockeye salmon provides the highest amount of Omega-3 fatty acids of any fish,"except King Salmon and Black Cod(Sablefish).

Serving size: 3.5 oz or 100g cooked, edible portion
Calories 220; Protein 27g, Fat 11g, Saturated Fat 2g; Sodium 65mg, Cholesterol 85mg; Omega-3 1200mg

Coho Salmon (Silver) oncorhynchus kisutch –Harvested via trolling, gillnet, or purse seine from June through October and predominantly found in the coastal waters of Alaska and British Columbia, Coho Salmon is a favorite among sport fisherman for its athletic duress. Although not quite as high in unsaturated fat as Sockeye and Chinook, it is considerably high, and considered fine table fare. The taste of Coho salmon is relatively delicate, and pairs well with many dishes. The flesh is a firm orange-red and the fish usually weighs between 5-18 lbs. eating zooplankton, small adult fishes, and squid. This specie accounts for approximately 3.5% of the annual salmon harvest in Alaska.

Serving size: 3.5 oz or 100g cooked, edible portion
Calories 140; Protein 23g, Fat 4.5g, Saturated Fat 1g; Sodium 60mg, Cholesterol 55mg; Omega-3 1100mg

Chinook Salmon (King) oncorhynchus tshawytscha – The king of salmon, Chinook has the highest concentrations of essential fatty acids, oils, vitamins and minerals firm flesh texture and succulent flavor. King Salmon are harvested year-round and live in deeper, colder, and larger waters, as well as venture further up a tributary for spawning, which makes the Chinook Salmon the biggest and strongest of all salmon species. King Salmon is found on both sides of the Pacific Ocean, unfortunately it is over-fished just about everywhere but Alaska.

Serving size: 3.5 oz or 100g cooked, edible portion
Calories 230; Protein 26g, Fat 13g, Saturated Fat 3g; Sodium 60mg, Cholesterol 85mg; Omega-3 1700mg
 



Farmed Salmon vs. Wild Salmon
Now that we have covered the many different species, let’s discuss the pros and cons of farmed vs. wild salmon:

Wild salmon, simply put, is salmon that is gill-netted or line caught directly out of the ocean or tributaries. No matter where it is from, wild salmon is considered to be unique in it’s nutritional density. ALL ALASKAN SALMON IS WILD, because farming is outlawed in Alaska to preserve the wild fisheries!

Aquaculture, or fish-farming, is performed by maintaining a fish population in a giant net. Typically the nets are packed full, having destructive environmental consequences. Excessive fish waste and overcrowding reduces oxygen levels in the water, which destroys other marine life. In addition, escaped salmon, will return to wild populations and quickly spread their diseases acquired from poor living conditions. Finally, because of their limited mobility within their confined habitat, the nutritional benefits of farmed salmon are low, compared to athletic wild salmon.

 80% of the world’s salmon that is eaten comes from a farm, according to George Mateljan of The World’s Healthiest Foods, and, “it is harder and harder to find wild-caught salmon that live in their native habitat.” George adds, “with respect to sustainability, we have been impressed with the work of the Monterey Bay Aquarium in Monterey, California and its establishment of Alaskan salmon as the only low-risk salmon in terms of four sustainability criteria: the inherent vulnerability of the fish, the effects of fishing on the overall habitat, the status of wild stocks, and the nature of the by-catch (fish other than salmon that are caught unintentionally during salmon fishing).”

Salmon Summary
There are many options when it comes to choosing salmon for your diet, but why choose anything that doe not support your goal of a healthier lifestyle? At J-Dock Seafood Co., we think you should only choose wild Alaskan salmon.
 
If you’ve ever tasted fresh-caught wild Alaskan salmon, you know that no store-bought version in the Lower 48 can come close. Thanks to J-Dock Seafood Company, Wild Alaskan salmon caught in the Gulf of Alaska today can be on your table tomorrow, just as flavorful and fresh as when it was caught. Take your pick of the finest, fattest salmon in the world through J-Dock Seafood Co. of Resurrection Bay, Alaska.

Wild Alaskan Salmon at J-Dock Seafood Co.
Among the wild Alaskan salmon we offer is wild Alaskan King Salmon, Coho Salmon and Sockeye Salmon. The wild Alaskan salmon of the Kenai Peninsula are famously rich in taste, which comes partly from healthy fat content. Each is also rich in Omega 3s, which are vital for heart health. Cooked up in a variety of ways, the wild Alaskan salmon from J-Dock Seafood will astound you with its flavor.

When you cook wild Alaskan salmon, you’ll find that any recipe will create a mouth-watering experience that showcases these incredible fishes. The flavor is flash-frozen and vacuum-packed by the J-Dock Seafood crew right on our dock each day. We buy directly from environmentally aware Alaskan fishermen with whom we have long-standing relationships. This way, you know you’re getting the best salmon, sustainably caught, processed, packaged, and frozen using the freshest method possible.
From our dock to your doorstep, we ship in just one day with Fedex Priority Overnight. Just click on the “Seafood Market” section of our website right now. You’ll quickly see how easy it is to have beautiful wild Alaskan salmon on your dinner menu tomorrow.


Nutrition facts sourced from the Alaska Seafood Marketing Institute

Monday, October 1, 2012

Why is Alaskan Red King Crab, The King?

Alaskan King Crab is a delicacy that is loved for its sweet tender flavor. It is undisputedly the finest tasting crab in the world. There are three types of Alaskan King Crab; The Blue King Crab, The Golden King Crab, and the Red King Crab. Of the three types of Alaskan King Crab the Red King Crab has the sweetest and most delicate flavor. At J-dock Seafood Company we provide only the best: The Red Alaskan King Crab. Red King Crab has snow-white meat flecked with bright red. Besides being prized for it’s outstanding taste, Red King Crab is also healthy for you! One serving size of Red Crab (about one crab leg) has about 26g of protein. This protein is much leaner and therefore healthier for you than beef. Crab meat also contains essential minerals such as zinc and magnesium which are important for strong, healthy bones, a good immune system, and proper red-blood cell formation (livestrong.com).


Here in Alaska, King Crab fishing is regulated to maintain the environmental and economic sustainability of this unique and wonderful resource. The sustainability is maintained by keeping the crab catching season very short. The Alaskan King Crab season is currently only about two to four weeks long. At J-dock Seafood Company we ensure that you have a chance to purchase this wonderful catch with only freshest locally caught King Crab. Alaskan King Crab is in relatively short supply so when you buy from us not only are you supporting our local fishermen but you will be one of the lucky few to dine on such a delicacy! Our crab is superior to any crab you can purchase in grocery stores or local markets where it is likely that you are buying Russian King Crab. About half of all the ‘Alaskan King Crab’ sold in the U.S.A. is imported from Russia. In Russia the crab populations are critically low from overfishing and illegal fishing- according to the Monterey Bay Aquarium Seafood Watch®. Russian crab is also more exposed to pollutants whereas Alaskan King Crab is found in the icy clean waters of the Bering Straight. Fresh clean waters produce fresher, cleaner and tastier crab. Also, The Alaska Fish and Game commission have recently reopened previously closed fishing waters. This recent change means that the crab we have in stock is some of the largest best looking crab that have been on the market in more than twenty years.

It is interesting to note that crabbing for King Crab in Alaska is possibly the most dangerous of all occupations. The crab fishing season in Alaska occurs in the winter months and crab fisherman experience some of the harshest weather conditions on earth. In stormy weather, ships can sometimes capsize because of the weight of thick ice that forms on the ship and equipment. Also, a lot of the equipment is heavy and dangerous. Fisherman can get crushed by large steel crab cages that weigh tonnes. Furthermore, because the season is only a few weeks long the crab fisherman work long hours with little sleep. It is in this state of constant work that some workers succumb to injury and sometimes death. In conclusion, Alaskan King Crab is not only valuable because of its supreme flavor but also due to the risks fisherman endure to provide us with this extraordinary taste experience.

At J-dock Seafood Company we deliver fresh Colossal Red Alaskan King Crab overnight to your doorstep anywhere in the United States via Fed-Ex Priority Overnight Shipping. All our crab is processed on site where we pre-cook the meat, vacuum-pack and flash-freeze it. When you order with us you can feel good about receiving the best crab you can experience. Try Red Alaskan King crab in delicious crab pasta dishes, crab chowders, cream-cheese crab dips, cold crab salads, or simply impress your guests at your next dinner party with crab legs. Order Your Crab Now