Gourmet Quality Seafood and Salmon for Gifts, Entertaining, Home Dining
Gourmet smoked salmon for gifts, entertaining & home dining. SeaBear is committed to offering the very best in Northwest Smoked Salmon for gifts, entertaining & home dining. Our Healthy Hearts Wild Alaskan Salmon fillets are the perfect food to offer your customers. Carb free and heart healthy! We are also offering new items, such as lobster, Alaskan King Crab legs, halibut fillets, and complete seafood meals for all of your dining and entertaining needs!
Crustaceans
The lobster, crab, crayfish and shrimp are crustaceans. They are covered with a greenish shell armor which becomes read upon being boiled. These shellfish, instead of having their bones inside the flesh as do most animals, are reversed and have the shell upon the exterior.
Life History of a Lobster
The life history of a lobster is somewhat interesting. The egg is a dark green color and is attached in the mother's abdomen, increasing in size for about ten months, when it hatches. It then floats near the surface of the water and undergoes a casting off of its shell for five times before it becomes a mature lobster. The little larvae lobsters are destroyed in millions by storms and fish. The infant lobster is also carnivorous, and each one considers the other a delicious morsel of food. It is estimated that only one lobster out of five-thousand eggs reaches maturity. However, since the female lobster may produce from 10,000 to 60,000 eggs, there is no actual danger of race suicide among the lobsters.
After the larva stage, the young lobster assumes the shape of the full-grown lobsters and begins to live its life at the sea bottom, its principal food being fish. As the lobsters increases in size is casts off its hard outer shell revealing a soft inner one. It increases rapidly in size until the shell hardens again. This process is repeated throughout the life of the lobster. It is most valuable for eating just before it has cast off its old shell, the new shell lobster being flavorless and spongy in comparison.
Crabmeat is Delicious in Many Everyday Dishes
Delicious Crab Meat Omelet: Beat 4 eggs slightly, add 4 tablespoons cream, 1/2 teaspoon salt, 1/8 teaspoon pepper and a pinch of curry powder. Turn egg mixture into 2 tablespoons melted butter in hot omelet pan. Cook until creamy consistency. Cover with small pieces Crabmeat; brown. fold and turn out on hot platter. Garnish with finely chopped parsley and a dash of paprika.
SeaBear Alaskan Red King Crab Legs SeaBear Crab - not the kind you'll find in grocery stores, or even fine fish markets. We have the largest, most desirable legs, representing less than 10% of all that's offered. Fully cooked, ready to enjoy!
SeaBear Norway Red King Crab Legs. Wonderful broiled, baked or in tempting cold seafood platters. The meat of the King Crab has a flavor and texture all its own. Gourmets everywhere agree that there is nothing to equal it.
The meat of crabs closely resembles lobster, but is not of quite as delicate a flavor. They are wholesome, but should be thoroughly cleaned and cooked before eaten.
SeaBear Colossal Prawns
Prawns are very much like shrimps in appearance but are larger and more delicate as to taste. Prawns are native to the English coast and are a famous English dish.
Shrimps and prawns are found in abundance in many parts of the ocean. There flesh is considered by many to be superior in flavor and they are slightly richer in mineral matter, especially iodine. These meats should be eaten with non-starchy vegetables. They are excellent to use in salads.
Curry of Prawns in Rice Recipe
- One Onion
- One Apple
- Two Cups of Chicken Stock
- One-Half Cup Raisons
- One Dessert Spoon Curry Powder
- Twp Tablespoons Flour
Melt butter, add minced onion and fry until onion is a golden brown. Mix curry powder and flour and add to butter. Simmer for twenty-five minutes. Stir in stock slowly and add apples, raisins and salt and pepper to taste. Cook, stirring constantly until thick and smooth. Put over hot water and let simmer for half and hour. Add prawns and when thoroughly hot, sever ia a border of cooked rice.
Prawn Cocktail Recipe
6 prawns, 1/2 lemon, 1/2 teaspoon pure malt vinegar, 6 drops Tabasco Sauce, 1-3 teaspoons of Worcestershire sauce, 1 teaspoon tomato catchup, 1/2 teaspoon freshly grated horseradish.
Mix ingredients together in a bowl add the catsup, worcester sauce, vinegar, horseradish, tabasco and strained juice of the lemon. Add the prawns after removing the dark streaks down their backs. Place in the refrigerator until chilled. Serve in a cocktail glass.
SeaBear Australian Rock Lobster Tails
Rock lobster tails are very tasty treat for the eyes and pallet. The reason is that they are solid meat and there is no waste. Lobster tails can be boiled, broiled or baked and served just that way or they can be dressed up for fancy salads, entrees and vegetable loafs.
Boiled Rock Lobster Tails Recipe
Place enough water in saucepan to cover tails. Add one tablespoon of salt and one bay leaf for each quart of water. Put a dash of tabasco sauce or cayenne pepper. Bring to boil; add tails. After water starts boiling actively again, count cooking time - 15 minutes for small tails and 17 minutes for large.
When cool enough to handle, cut tails open lengthwise through skin under-shell. Lightly shake paprika over exposed lobster meat. Serve very hot with plenty of lemon flavored butter, or very cold with your favorite salad dressing.
Broiled Rock Lobster Tails Recipe
Cut tails open lengthwise through thin under shell. Spread halves apart, breaking back shell enough to make tail lie flat. Brush meat generously with melted butter. Preheat oven and broiling pan thoroughly. Keep oven moderately hot (about 400 degrees F) Place tails on backs about four inches from flame (or heat elements). Broil until well browned and slightly charred around edges of shell. This will take about 15 to 17 minutes. Brush tails with melted butter several times during broiling process. After last basting, sprinkle tails with paprika and or ginger (or onion or garlic can also be used). Serve sizzling hot with plenty of lemon flavored butter.
SeaBear Healthy Hearts Wild Salmon Dinner Fillets
The fillets can be broiled in five minutes in a conventional oven or 2 1/2 minutes on high power in a microwave oven. Salmon is famous for steaks, creamy mousse and casseroles.
SeaBear Wild Sockeye Salmon / 1.5lb
The most valuable of salmons is the Red or Sockeye. The flesh is of deep red color and is the richest of all species of salmon in food value, since it contains the most oil.
Sockeye salmon hatches in one of the many lakes where it remains for a year before it swimming down the rivers to salt water. For three years, it completely disappears in the ocean. When matured, it always returns to its birthplace and seems to never fail to get home with the journey often in excess of 2,000 miles. Back home, the sockeye salmon spawns, returning to the ocean where it is caught and makes it way to your dinner table.
SeaBear Nova Style Trio
Nova or Nova Scotia salmon, sometimes called Nova lox, is cured with a milder brine and then cold-smoked. The name dates from a time when much of the salmon in New York City came from Nova Scotia. Today, however, the name refers to the milder brining, as compared to regular lox ("Belly Lox"), and the fish may come from other waters or even be raised on farms.
SeaBear Wild King Salmon Steaks
Salmon steaks shown here with broccoli and lemon slices are a perfect meal to serve on everyday and special occasions. Fish lovers will enjoy this delicious wild king salmon - a specialty of SeaBear.
SeaBear Beer Garden Smoked Salmon Strips
Salmon is found in practically all the rivers along the Pacific coast from Monterey Bay in California north to the Bearing Sea. Hatched in cold fresh waters that rise in the snows of the mountains, the Salmon stays there until the Instinct with which nature has endowed it, prompts it to follow the fresh water stream until both stream and' fish are lost in the great ocean. The salmon stays in the ocean until it has attained its growth, which requires from two to seven years, according to its species, and its own vitality.
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