Fresh Farmed Seafood Great for the
Grill

With Jan. 19 to 25 being Aquaculture Industry Week in Nova Scotia, it's a great time for consumers to celebrate the province's fish farm harvest, says Fisheries and Aquaculture Minister Jim Barkhouse.

"Some people might not know that farmed seafood products like mussels are available year-round," said Mr. Barkhouse. They are quality products direct from the farm to the retailer so they are always fresh, he said.

Anyone can bake, broil or microwave fresh farmed seafood in just a few minutes, and have a lot of fun doing it. Many people are surprised to find out you can barbecue aquaculture food like mussels. And with more people trying winter barbecuing, it's a good time to combine the two.

"Just put some mussels on for five minutes or so, wait until they open, and eat them," said Mr. Barkhouse. "All the juice stays in the shells and they taste delicious."

Sharon Pettipas, the department's promotional specialist, has cooked aquaculture products on a barbecue for thousands of Nova Scotians at fairs and other events over the years. Nova Scotians, she notes, love their seafood.

"I'm always hearing people say, I've never thought of barbecuing seafood. But the flavour is so good, I'm going to give a try.'"

A great variety of aquaculture products are grown in this province for Nova Scotians to enjoy -- among them, Atlantic salmon, scallops, oysters, steelhead trout and mussels. That means it can be as easy as picking up these fresh foods at your local grocery store.

As everyone already knows, eating fish is healthy. Loaded with nutrients, most farmed seafood is low in fat. Aquaculture species are a good source of proteins, the building blocks of a healthy body. As well, seafood is rich in Omega-3 fatty acids, which play a role in reducing the risk of heart disease.

"Good to eat, good price and good quality -- when aquaculturists say, Help yourself to our harvest,' they really mean it," said Mr. Barkhouse.

FARMED SEAFOOD BARBECUE SECRETS

Marinate seafood steaks such as salmon for 10 minutes in Italian dressing or your favourite salad dressing and place directly on the barbecue. Grill on high heat 10 minutes for every inch of thickness. Flip only once for best results.

For fillets or whole fish, baste with lemon and herbs such as tarragon and place on foil or in a barbecue basket. Grill on high heat 10 minutes for every inch of thickness.

More recipes are available from the Department of Fisheries and Aquaculture, Marketing Division, 902-424-0333.