I’ve found people can sometimes be intimidated by cooking fish and don’t get how easy it is to cook fish from frozen.
Buying your fish frozen can be much more sustainable, and often fresher, because the majority of the fish you see in the case has been previously frozen anyway, and you never really know how long it’s been sitting there.
And because fish is so perishable, much of that thawed fish in the case never really makes it to people’s homes. Why not consider buying frozen fish, thawing it exactly when you need it, and lessen the waste associated with our obsession with pre-thawed fish from the store?
Now, should you buy wild or farmed salmon? Well, both have considerations. Wild salmon is often really expensive, and we really don’t have enough for all of us to enjoy it on a regular basis. Farmed salmon can often be quite unsustainable because of the antibiotic usage and other contaminants, which can pollute the water. This is where Kvaroy Arctic comes in!
Who is Kvaroy Arctic?
Located on a small island in Norway, Kvaroy Arctic’s (pronounced “Kwa-ray”) sustainable salmon farm is redefining the salmon-farming industry with their innovative practices and strong focus on creating sustainable sources of “blue foods”. Blue foods are food sources that are caught or farmed from the ocean, rivers, lakes, raceways, or tanks. They can be fish, shellfish, seaweed, or even sea vegetables.
Why are they important? Blue foods are protein-packed and high in essential micronutrients, such as omega-3s, zinc, iron, and vitamins A, D, and B12. By eating Blue Foods, our bodies become stronger!
Because Kvaroy Arctic feeds their salmon naturally fermented microalgae instead of harmfully dragging large nets across the ocean for small feeder fish, the salmon get their omega-3s directly from the microalgae the small fish would normally consume. This unique strategy has resulted in salmon that contains double the omega-3 content of other farmed salmon. By leaving the small feeder fish untouched, Kvaroy’s practices enhance the wild fish population. The non-GMO algae oil is efficiently produced using energy from spent sugar cane biomass. Nothing is wasted.
With the planet being covered by over 71% of water, you can imagine there is a lot of opportunity to help feed the world. Buying sustainably raised or caught blue foods supports the responsible fishers and farmers who are focused on BOTH people and planet health!
All in all, I’m a BIG fan of Kvaroy Arctic’s farmed salmon. Not only is it packed with double the omega 3’s of typical farmed salmon, but Kvaroy also doesn’t use ANY antibiotics, and their production process enables a lower carbon footprint than even organic salmon.
Visit https://sustainabledish.com/KvaroyArcticSocial to get your sustainable salmon! You can use it to prepare the recipe below. I guarantee it’ll have the whole family wanting more!
Maple Sesame Glazed Salmon
This recipe takes less than 10 min to make and I guarantee your kids will really love it!
1 TBS tamari or coconut aminos
Black sesame seeds and chopped cilantro for garnish (optional)
1. Over medium-high heat, warm the oil in a pan. Nonstick will work best but you can also pull this off in a regular pan or cast iron as long as you DO NOT TOUCH the fish for the first 3-5 minutes or so of cooking, while it develops a decent crust.
2. Place the salmon in the pan, skin side up and don’t touch for approximately three to five minutes or until you see the crust forming along the edges of the fish.
3. While the fish is cooking, combine the lime juice, tamari, sesame oil and maple syrup in a small bowl and set aside.
4. Flip the fish and turn the heat down a bit so it cooks more slowly. You can add some fast-cooking vegetables to the pan at this stage – I like to toss in some broccoli slaw, which cooks up fast and goes great with salmon.
5. After a couple of minutes, top the salmon with a healthy drizzle of the sauce. With the leftover sauce, you can drizzle any vegetables you have in the pan, too.
6. Continue to cook for another minute or two, until the salmon is no longer gushy to the touch and the outer portion doesn’t look raw. I remove it from the pan when the internal temperature is 125 degrees, but some may prefer it more or less done.
7. Remove from the pan and garnish with black sesame seeds and cilantro, if you like.
2 thoughts on “Sustainable Salmon with Kvaroy Arctic”
Yum! Tried this one and I love it! Definitely recommended. Perfect combination for my hemp coffee.
Hi, Thanks so much for the info. The recipe looks great. I am really curious about Salmon farming. My understanding is that Salmon that are farmed are not as healthy as wild salmon and are often given antibiotics to counteract this as well as the flesh being dyed to make it a pinker colour. Do you know if this is the case with farms like these? I do eat some farmed Salmon from NZ but I do always feel like I should source better options. I would love to hear your opinions. Thank you and I love your work, thanks for all that you do!