#fresh salmon fillet

[panseas]

Why Panseas seafood as good for health

Fish Fillet

A fish fillet refers to a boneless piece of fish that has been cut or sliced from the side of the fish. It is a popular seafood item that can be prepared in various ways, such as frying, grilling, baking, or poaching. Sea Cucumbers

Sea cucumbers are marine animals that belong to the phylum Echinodermata, which includes other organisms like starfish and sea urchins. Despite their name, sea cucumbers are not plants but rather soft-bodied creatures with elongated bodies and leathery skin. They can be found in oceans worldwide, primarily in shallow coastal waters and deep-sea environments.

Frozen Fish

Frozen fish refers to fish that has been caught, processed, and then frozen to preserve its freshness and quality. Freezing fish is a common method used in the seafood industry to extend the shelf life of the product and make it available to consumers in areas far from the source of the catch. Frozen Cod Fillets

Frozen cod fillets are codfish that have been cleaned, deboned, and frozen for preservation. Cod is a popular fish known for its mild flavour and flaky texture, making it a versatile choice for various dishes. Frozen cod fillets are convenient to have on hand as they can be stored for an extended period and used whenever needed. Whole Red Snapper Whole red snapper refers to a whole fish of the red snapper species. Red snapper is a popular saltwater fish known for its mild and slightly sweet flavour, as well as its firm and flaky texture. Cooking a whole red snapper can be a delicious and visually appealing way to enjoy this fish.

Live Frozen Tiger Prawns Get ready to indulge in the most mouth-watering frozen tiger prawns!

Discover the ultimate seafood experience with our perfectly frozen tiger prawns. With their succulent taste and versatile cooking options, these prawns will take your culinary skills to new heights.

Sea Cucumber as Food

Sea cucumber is indeed consumed as food in certain cultures, particularly in Asian cuisine. It is highly valued for its unique texture and potential health benefits. Sea cucumbers are harvested from the ocean, prepared, and cooked in various ways.

Fresh Salmon Fillet

Deliciously tender and packed with flavour, fresh salmon fillets are a must try!

Dive into a world of culinary delight with these fresh salmon fillets. From elegant dinners to quick and healthy lunches, the possibilities are endless. Get your taste buds tingling and try them today.

Fresh Fish

Fresh fish refers to fish that has been recently caught and is available for consumption without undergoing any preservation methods such as freezing or drying. When it comes to cooking and enjoying fresh fish.

Fresh Salmon Fillet

Fresh salmon fillet is a popular seafood choice known for its rich flavour and tender texture. When cooking with fresh salmon fillet, here are some general guidelines:

Selection: Choose a fresh salmon fillet with vibrant colour, moist flesh, and a mild, fresh aroma. The flesh should be firm and spring back when touched. Look for fillets that have been properly stored on ice or refrigerated to maintain freshness.

Preparation: Rinse the salmon fillet under cold water and pat it dry with paper towels. Check for any remaining pin bones by running your fingers along the flesh. If you find any, use a pair of clean tweezers or pliers to carefully remove them.

Seasoning: Season the salmon fillet according to your taste. You can keep it simple with salt, pepper, and a squeeze of lemon juice, or experiment with additional herbs, spices, or marinades to enhance the flavour.

[askwhatsforlunch]

Gin Poached Salmon

A simple but rather elegant dinner, Gin Poached Salmon is deliciously soft and flavourful. Happy Tuesday!

Ingredients (serves 2):

1 litre/4 cups water

1/2 lemon

1 tablespoon juniper berries

1 teaspoon coarse sea salt

1/3 cup good quality Gin

2 (150-gram/5.30-ounce) salmon fillets

Pour water in a large, deep skillet. Squeeze in the juice of the lemon halve and add it to the skillet.

Stir in juniper berries and coarse sea salt. Bring to the boil over medium-high heat.

Once boiling, stir in Gin. Gently lower the salmon fillets into the skillet, and cook, 5 minutes. Then, reduce heat to medium, cover with a lid, and cook, about 10 minutes more.

Serve Gin Poached Salmon with Chives and Chervil Cream, and a side of Green Beans, New Potatoes and Cherry Tomatoes.

[saint-ambrosef]

does fish cost substantially less for people who live along the coast, or is it just as bad as it is for us landlocked peasants

[mozki]

still being kind of a weirdo about food but its ok cos when i do make my diner . shortly. its going to be delishus

[timberprincess]

Recipe for Fresh Salmon Medallions Turn fresh salmon tail into a delicious, vibrant meal using Chef John's technique and zesty mayonnaise mixture. aluminum foil, 1 pinch cayenne pepper or to taste, 1 tablespoon fresh lemon juice, 2 tablespoons mayonnaise, 1 tablespoon chopped fresh dill, 2 teaspoons olive oil divided, salt to taste, 1 pound boneless salmon tail fillet

[transascendant]

Fresh Salmon Medallions Recipe Turn fresh salmon tail into a delicious, vibrant meal using Chef John's technique and zesty mayonnaise mixture.

[drakeavila]

Fish Cake - Fresh Salmon Medallions Make a delicious, colorful meal out of fresh salmon tail by using Chef John's method and tangy mayonnaise mixture.

[artnewsmag]

Main Dishes - Easy Lemon Pepper Blackened Salmon

[ego-technique]

Broiled Garlic-Herb Salmon - Seafood Main Dishes

[beautyandlifestyleblog86]

Healthy Metabolism-Boosting Salmon and Veggie Bowl

Ingredients:

- 1 lb salmon fillet

- 1 tbsp olive oil

- 1/2 tsp dried oregano

- 1/4 tsp salt

- 1/4 tsp black pepper

- 1 cup broccoli florets

- 1 cup Brussels sprouts, trimmed and halved

- 1/2 cup chopped red onion

- 1 cup cooked brown rice

- 1 tbsp lemon juice

- 1 tbsp chopped fresh parsley (optional)

Instructions:

1. Preheat oven to 400°F (200°C).

2. In a small bowl, mix together olive oil, oregano, salt, and pepper.

3. Place salmon in a baking dish and brush with the marinade.

4. Toss broccoli, Brussels sprouts, and red onion with the remaining marinade.

5. Spread the vegetables around the salmon in the baking dish.

6. Bake for 20-25 minutes until salmon is cooked through and vegetables are tender-crisp.

7. Serve salmon and vegetables over cooked brown rice.

8. Drizzle with lemon juice and garnish with parsley (optional).

This recipe is full of nutrients to support a healthy metabolism, including protein from salmon, healthy fats from omega-3s, B vitamins from brown rice, fiber from vegetables, and essential micronutrients. Enjoy this delicious and nutritious meal!

[sandra-alland]

European - Stephan's Broiled Salmon Pesto

[panseas]

Panseas – Fresh and Frozen Seafood Products

Fish Fillet - Frozen Hoki Fish Fillet Fish fillet so satisfying about the crunch of a perfectly fish fillet. Try out our recipe for a delicious dinner tonight. Sea cucumber food - Sea cucumber Sea cucumber as food, Sea cucumbers can expel their internal organs as a defense mechanism against predators, but they can regenerate them later on. They also have amazing health benefits and are used in traditional medicine. Frozen Fish | Frozen fish Ramen sets

Frozen Fish Ramen Sets Are you looking at convenient yet healthy kind of food?We have officially launched our Ramen Noodles Set that comes with variety of side dishes. 100% Halal and Healthy Friendly.

Frozen cod fillets | frozen cod fillet

Frozen cod fillets, Make mealtime a breeze with our delicious frozen cod fillets, our fillets are sustainably sourced and ready to cook in minutes. Plus, they're packed with protein and Omega-3 fatty acids to keep you feeling full and satisfied.

Whole Red Snapper -Fresh Whole Red Snapper

Whole Red Snapper, The Fresh Whole Red Snapper is commonly used in our local dishes and is also a popular choice for the fish head curry. Once cooked, the meat is white, mildly sweet and slightly moist.

Sea cucumber food - Sea cucumber

Sea cucumber as food, Sea cucumbers can expel their internal organs as a defense mechanism against predators, but they can regenerate them later on. They also have amazing health benefits and are used in traditional medicine.

Fresh Salmon Fillet - Salmon Fillet Fresh

Fresh Salmon Fillet What was once a luxury food is now probably the most popular fish in Singapore. And it's no surprise given its fatty, tender, and delicious taste plus its many health benefits. Salmon fillet fresh is easy to prepare and only needs some enjoy.

Fresh fish – Fresh fish panseas

Fresh fish, Get hooked on our fresh fish, straight from the sea. We take pride in bringing you the freshest fish available, caught straight from the ocean. Our selection includes everything from salmon to swordfish, all carefully inspected and hand-selected for quality.

[mattotomato]

Lemon Dill Salmon with Garlic, White Wine, and Butter Sauce - Seafood Main Dishes

[fanfictionismyaddiction]

Fishy Business

Word count: 1.4k

Pairing: Lando Norris x reader

Summary: you are Lando Norris' girlfriend, determined to get him to try fish despite his stubborn refusal

______________________________________________________________

Lando Norris, your boyfriend and an undeniable force on the Formula 1 circuit, was also the most stubborn eater you’d ever encountered. For all his daring maneuvers on the track, he approached food with the caution of someone facing a life-threatening situation. His diet was the carefully curated mix of nutrients and proteins that a professional athlete needed to stay in peak condition, but there was one thing you couldn’t get him to eat: fish.

It wasn’t that he was allergic or that he’d had a bad experience with it in the past—Lando simply detested the idea of eating fish. The mere mention of it had him crinkling his nose in distaste. You’d tried multiple times to introduce it into his meals, always to be met with that same stubborn resistance. It was the one challenge he refused to take on, no matter how much you teased or coaxed him.

But tonight, you were determined to change that.

You had carefully planned the meal, choosing a recipe that would be impossible for anyone, even Lando, to resist. The centerpiece was a perfectly seared salmon fillet, seasoned with lemon, garlic, and herbs—flavors you knew he loved in other dishes. You’d paired it with his favorite roasted vegetables and a light, refreshing salad, hoping that the overall appeal of the meal might disguise the fact that the main course was, in fact, fish.

As you set the table, the delicious aroma filled the kitchen, making your mouth water. You knew Lando would be home soon, fresh from a day at the simulator, and you were eager to see how he’d react. Would he recognize the scent immediately, or would he only realize what was on his plate once he sat down?

The door creaked open, and you heard the familiar sound of Lando’s keys hitting the table in the hallway. He called out for you, his voice light and filled with the warmth that never failed to make your heart flutter.

“Hey, love, where are you?”

“In the kitchen!” you replied, trying to keep your voice casual, as if you weren’t plotting to get him to finally eat something he’d spent his whole life avoiding.

Lando appeared in the doorway, still in his workout gear, looking adorably disheveled with a few strands of hair falling into his eyes. He grinned when he saw you, walking over to wrap his arms around your waist and press a kiss to your forehead.

“Something smells amazing,” he murmured against your skin, his voice a mix of hunger and affection.

You turned in his arms to face him, unable to suppress the smile that spread across your face. “I made dinner. I think you’re going to love it.”

He gave you a skeptical look, his nose twitching slightly as he sniffed the air again. “What is it?”

“Why don’t you sit down and find out?” you teased, gently pushing him toward the dining table.

Lando raised an eyebrow but complied, taking his seat and looking at the beautifully arranged plate in front of him. The roasted vegetables and salad caught his attention first, but then his gaze landed on the salmon, and you saw the exact moment he realized what it was.

“Is this… fish?” he asked, his voice tinged with a mix of disbelief and mild horror.

You nodded, doing your best to keep your expression innocent. “It’s salmon. It’s really good for you, Lando. High in protein, rich in omega-3s—all the stuff you need to stay fit and healthy.”

He looked at you like you’d just suggested he eat a plate of raw liver. “You know I don’t eat fish,” he said, pushing the plate slightly away as if it might bite him.

You placed a hand on his, your touch gentle and persuasive. “You’ve never even tried it, babe. How do you know you don’t like it?”

“I just… know,” he replied, his voice lacking the usual confidence he had when making decisions. “The smell, the texture… it’s just not for me.”

You tilted your head, giving him a look that you knew he had a hard time resisting. “But you trust me, don’t you?”

“Of course I do,” Lando said immediately, his brow furrowing slightly as he tried to figure out where this was going.

“Then trust me when I say you’ll like this,” you said, your voice dropping to a soft, almost seductive tone. “Just one bite. For me?”

He hesitated, clearly torn between his aversion to fish and his desire to please you. You could see the internal battle playing out on his face, and you decided it was time to up the ante. Slowly, you stood up and walked around the table, stopping behind him. You leaned down, your lips brushing against the shell of his ear as you whispered, “If you try it, I’ll make it worth your while.”

Lando shivered under your touch, his breath hitching slightly. You could feel the tension in his shoulders as he considered your offer. He was being stubborn, as usual, but you knew you were close to winning him over.

With a dramatic sigh, he finally picked up the fork, speared a small piece of the salmon, and lifted it to his mouth. You watched as he hesitated one last time before taking the bite, his eyes closing as if bracing himself for the worst.

He chewed slowly, his expression shifting from one of grim determination to mild surprise. After a moment, he swallowed and set the fork down, looking up at you with a mix of resignation and amusement.

“It’s… not as bad as I thought,” he admitted reluctantly, his voice laced with a hint of defeat.

You grinned, wrapping your arms around his neck from behind and pressing a soft kiss to his cheek. “See? That wasn’t so hard, was it?”

He chuckled, leaning back into your embrace. “Okay, you win. But I’m still not eating another bite.”

“Oh, come on,” you teased, your lips grazing his earlobe again. “Just one more bite? For me?”

Lando sighed, but you could tell he was starting to relent. “You really don’t play fair, do you?”

“Never,” you whispered, your voice low and suggestive. “But you like it when I don’t.”

His hands found their way to your hips, pulling you around to sit on his lap. You let out a soft laugh as you straddled him, your hands resting on his chest as you gazed down at him. “I knew you’d be stubborn about this,” you said, your voice teasing.

“I’m not stubborn,” he replied, his hands sliding up your back, pulling you closer. “I just know what I like.”

“And you like me, right?” you asked, leaning in so your lips were just inches from his.

“More than anything,” Lando murmured, his eyes darkening with desire as he closed the distance between you, capturing your lips in a slow, heated kiss.

You responded eagerly, your fingers tangling in his hair as you deepened the kiss. The taste of him was intoxicating, a mix of warmth and sweetness that made your head spin. Lando’s hands tightened on your hips, pulling you even closer as the kiss grew more passionate, more demanding.

When you finally pulled back for air, both of you were breathing heavily, your foreheads pressed together as you tried to regain some semblance of control. But the hunger in Lando’s eyes told you that any attempt at restraint was futile.

“I tried the fish,” he whispered, his voice rough with need. “Now, about that reward…”

You grinned, trailing your fingers down his chest, feeling the way his breath hitched under your touch. “Oh, I haven’t forgotten,” you replied, your voice filled with promise. “But first, you have to finish your dinner.”

Lando groaned, dropping his head back against the chair in exasperation. “You’re really going to make me do this, aren’t you?”

“Yes,” you said, your tone playful but firm. “But just think about how good the reward will be when you do.”

He sighed dramatically but picked up the fork again, spearing another small piece of salmon and bringing it to his mouth. You watched with satisfaction as he chewed and swallowed, his expression less pained than before.

“See? It’s not so bad,” you teased, leaning in to kiss him again, this time softer, more lingering.

Lando hummed against your lips, his free hand slipping under the hem of your shirt, his touch sending a shiver down your spine. “I’m only doing this for you,” he murmured between kisses. “You know that, right?”

You smiled, pulling back just enough to look into his eyes. “I know. And that’s why I love you.”

His expression softened at your words, a warm, adoring smile spreading across his face. “I love you too,”

[rachellaurengray]

Not sure what to eat today that aligns with your diet goals? Here's a list of 50 things you can eat under 400 calories:

1. Grilled chicken breast (4 oz) with steamed vegetables

2. Turkey and avocado wrap with 15 cal tortilla

3. Greek salad with feta cheese and olives

4. Veggie omelette made with egg whites

5. Quinoa salad with mixed vegetables

6. Baked salmon fillet (4 oz) with roasted asparagus

7. Tuna salad on whole grain crackers

8. Cottage cheese with sliced strawberries

9. Shrimp stir-fry with broccoli and bell peppers

10. Black bean soup with a side of cornbread

11. Grilled tofu skewers with teriyaki sauce

12. Whole grain pasta with marinara sauce and grilled vegetables

13. Hummus and vegetable sticks

14. Turkey chili with a dollop of Greek yogurt

15. Brown rice sushi rolls with cucumber and avocado

16. Chicken Caesar salad without croutons

17. Steamed edamame sprinkled with sea salt

18. Spinach and feta stuffed chicken breast (4 oz)

19. Veggie burger on a whole wheat bun

20. Caprese salad with fresh mozzarella, tomato, and basil

21. Lentil soup with a side of whole grain bread

22. Baked sweet potato topped with Greek yogurt and cinnamon

23. Tofu and vegetable stir-fry with low-sodium soy sauce

24. Egg salad lettuce wraps

25. Grilled shrimp skewers with zucchini and cherry tomatoes

26. Chicken and vegetable kebabs

27. Cauliflower crust pizza with veggies and light cheese

28. Whole grain toast with mashed avocado and sliced tomato

29. Baked cod fillet (4 oz) with lemon and herbs

30. Quinoa-stuffed bell peppers

31. Greek yogurt parfait with fresh fruit and granola

32. Turkey and vegetable soup

33. Baked eggplant parmesan

34. Steamed mussels in white wine sauce

35. Veggie and tofu lettuce wraps

36. Cottage cheese and pineapple

37. Spaghetti squash with marinara sauce

38. Greek yogurt smoothie with spinach and banana

39. Baked chicken meatballs with marinara sauce

40. Roasted vegetable and goat cheese salad

41. Salmon salad with mixed greens and balsamic vinaigrette

42. Turkey and cranberry lettuce wraps

43. Baked falafel with tahini sauce

44. Zucchini noodles with pesto and cherry tomatoes

45. Tuna and white bean salad

46. Stuffed portobello mushrooms with quinoa and spinach

47. Grilled teriyaki tofu with brown rice

48. Greek yogurt chicken salad with grapes and almonds

49. Turkey and black bean lettuce wraps

50. Spinach and feta stuffed mushrooms

These options offer a variety of tastes and textures while keeping your calorie intake in check. Enjoy!

[see-arcane]

A Metaphor for Nothing in Particular :)

Me: Hi, I’d like to order one bowl of Bram Seafood’s famous lobster bisque, please.

Chef Francis, handing me a smoked salmon: Here you go.

Me: I think there’s been a mix-up. I wanted a lobster bisque.

Chef Francis: Yes. And it is.

Me: This is a smoked salmon. Probably exactly the sort of thing that someone who wanted a smoked salmon would enjoy. But it is not a lobster bisque.

Chef Francis: Well, it’s my adapted and updated sexy version of a lobster bisque. Everyone loves it! And all critics agree that my patented Bram Seafood’s Lobster Bisque © ™ is the most authentic re-imagining of the original recipe ever. Therefore it is lobster bisque.

Me: Have any of these critics actually tasted lobster bisque, let alone the one written out and cooked by Bram Seafood, prior to your ‘adaptation?’

Chef Francis: Why would that matter?

Me: …Are there any other chefs who specialize in lobster bisque here?

Chefs Alan, Kim and J.S.: We do! And we’re professionals in the same field Bram Seafood worked in. You can trust our renditions to be utterly faithful to his recipe.

Me: Chef Alan, you appear to have handed me a medley where every single part has been already chewed and vomited out before being set on fire. I’m impressed that you got the scallops to remain preserved enough to look like a pair of breasts spilling out of a corset. Chef Kim, this is just an elaborately arranged turd in the shape of a lobster surrounded by smaller turds in the shape of other crustaceans. Chef J.S. this is a bowl of dishwater with the soap film used to spell out I HATE LOBSTER BISQUE on top.

Chefs Alan, Kim, and J.S.: What? No, these are lobster bisques. But edgier.

Chef Stephen: Pfft. Amateur hour. My lobster bisque is the freshest, sexiest, edgiest, coolest, specialest lobster bisque ever devised!

Chef NBC: Not as sexy-fresh-edge-cool as mine!

Me: Chef Stephen, I have eaten your work before. Some of your earliest collaborations were fantastic, but, like your takes on recipes by culinary artists Stevenson, Doyle, Newman, Webber, and Wilson, you have a habit of turning the entrée into strange food sculpture caricatures of your idealized snarky sexman fantasy self. As is the case here. Though it is impressive that you managed to make this calamari plate seem to make out with…I think it’s a trout filleted in the shape of a nun? Chef NBC, you just gave me a Ken doll covered in tartar sauce.

Chefs Jessica and Blair: H—

Me: That is also a Ken doll covered in tartar sauce, the plate is just smaller.

Chef Showtime: Well, I have a full seafood platter that includes a lobster bisque!

Me: And it’s beautifully plated, very inventive. Sadly you have replaced all the lobster bisque ingredients with ones for--I’ll be honest, it looks like a much more elevated version of Chef Alan’s plate. Not a high bar, but kudos for the attempt. Also none of this appears to be seafood. This is all barbecue with seafood names attached.

Chef Tod poking his head out of the kitchen: Don’t bother with these youngsters. I had old Bram’s recipe open in front of me the whole time! Just spruced it up a little, nipped a dozen or so unnecessary ingredients.

Me, looking at Chef Tod’s plate of crabcakes, also labeled as lobster bisque: So you did. I can tell Chef Hammer took a lot of inspiration from you.

Chef Kiersten: Ugh, I see what the problem is here. I am so sorry you had to put up with these tryhards. Here, this is a proper lobster bisque.

Me: This is a bowl of nails and lipstick.

Chef Kiersten: No, it’s the lobster bisque as it really is. Rather, what it should have been! Bram Seafood’s lobster bisque was created in 1897, when every ingredient and recipe ever written was nothing but evil, hateful, small-minded, belittling tripe. I have rescued the sole redeemable ingredient from the entire recipe and elevated it to new heights!

Me: The. The lipstick?

Chef Kierstan: Yes! See, you can tell it’s from the original by how it’s surrounded only by icky awful conniving ingredients. And there’s a whole piece of a lobster shell in there.

Me: Did you. Ever try Bram's lobster bisque?

Chef Kierstan: Of course! I swished it around for the mouthfeel and immediately spat it out, as is right.

Me: Guys. I’m going to level with you here. Not a single one of the dishes you have labeled as or otherwise connected to lobster bisque has had even a passing resemblance to lobster bisque. Some of these meals, they look great at a distance. If you presented them to me without telling me what you’ve named them, I might have really, really enjoyed them as they were. But the fact is, I have been trying to order a helping of Bram Seafood’s lobster bisque—even just a lobster bisque inspired by his!—for years. And every time, I keep being brought entirely unrelated dishes which I can tell are not lobster bisque because I have, in fact, had Bram’s recipe before. The fact that you continue to insist that your recipes are Bram’s recipe does not alter the fact that These Are Not Actually Bram’s Recipe or Anything Even Close to It.

Please just call your recipes your own and, if you really want to work off of Bram's bisque, do it sincerely! As if you actually enjoy and respect what he made! Hell, look how far Chefs F.W. and Werner got with it next door. Sure, it’s a lobster tail and a gumbo, respectively, but they have so much of Bram’s work in every bite! And they actually worked off the foundation that he set down in his recipe, using it to support their creativity with the meals, rather than replacing every single ingredient and pretending they haven’t gutted Bram’s work to use it as a disguise to give their restaurant more pomp. Do you get what I’m saying?

Chef Robert: :3c

Me: Don’t.