If you've never had sardines, you're in for a treat. It may seem a little daunting at first, but here are 12 ways for you to add some healthy omega-3's to your diet. For more information and recipes on eating nutritious seafood, visit Oldways Preservation Trust.
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Thanks to our Partners at Seafood Nutrition and National Fisheries Institute, here is a salad recipe they made filled with omega-3 fatty acids, protein and a many important vitamins and minerals. This is a beautiful salad that incorporates the bounty from your local farmers market and salmon. This is a very satisfying and filling dish.
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Why do we deliver seafood to food banks instead of chicken or beef? Seafood packs a punch when it comes to nutrition. It not only provides our bodies with essential proteins, but also with fish oils and omega-3 fatty acids. It works wonders for the body.
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The National Fisheries Institute's Future Leaders program is a unique hands-on program for industry professionals who are rising in their companies. No other setting combines this kind of in-depth exposure to such a diversity of issues along with the opportunity to network and learn with a small group of industry peers representing the leaders of today and tomorrow. The program's mission is to promote future leaders in the industry through a year-long program consisting of four 2-day sessions designed to enhance knowledge and leadership skills in production, sales, companies and the seafood industry.
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Did you know there is a nautical definition for partner? A wooden framework used to strengthen a ship's deck at the point where a mast or other structure passes through it. I think this provides an apt description of the framework in which SeaShare works with our partners. SeaShare is at the center, surrounded by individual and corporate donors that partner together to get seafood to food banks across the country.
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Fish is not just a holiday dish. The FDA recommends that people eat seafood at least twice a week. This makes having access to seafood even more important for low-income families and individuals who might not be able to afford it.
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If you have never tasted Tom Yum soup you are in for a treat! This delicious sour and spicy Thai soup will keep you warm and healthy during this winter season. Thanks to Alaska Seafood Marketing Institute here is a version using Alaskan Pollock that is refreshing and light.
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A family from SE Alaska will find their stay a little easier with traditional seafood donated by SeaShare to Seattle Children's Hospital/Ronald McDonald House.
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SeaShare sent 600 lbs. of seafood products to Food Lifeline this week thanks to a generous donation from Cannon Fish in Seattle. Scott Sandvig (above) is also a member of the National Fisheries Institute Future Leaders Class of 2014. This group of industry leaders has been busy throughout the year working with SeaShare to raise funds and seafood items for food banks throughout the nation. Collectively, they have generated almost 134,000 lbs of seafood with SeaShare.
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SeaShare in Bainbridge Island, Wash., has been doing the great work of distributing seafood to food banks across the country for around 20 years. This year, the organization fed high quality seafood to millions of people, but there is still more to do.
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This time of year, many of us have been buying pasta or cans of soup to contribute to food drives. But food banks say they could use donations that are more protein-rich. That's exactly what SeaShare, a Bainbridge Island nonprofit, delivers in a unique way.
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Regal Springs Tilapia recently donated 25,000 lbs of tilapia loins to Seashare that we sent to Feeding South Florida in Miami and Second Harvest Food Bank of Greater New Orleans in Louisiana. Regal Springs has been a welcome partner with SeaShare, recognizing the need for nutritious seafood on everyone's plates.
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At United States Seafoods, LLC, we believe everyone should have access to healthy food. Fish harvested by crews aboard our 7 trawlers off the coast of Alaska feed people all over the world. Our business depends on the fisheries we participate in being sustainable, and we strive to be responsible ocean stewards. SeaShare enables us to donate fish that would otherwise by regulation be required to be thrown overboard and wasted. Now those fish end up in food banks that serve communities and families in Alaska and around the United States.
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SeaShare is sending salmon raised and donated by Bellingham Technical College Fisheries & Aquaculture students to feed hungry people in the Northwest. Bellingham Food Bank will receive some of the frozen salmon fillets, the end result of innovative donors. The donation is made possible by a partnership, between SeaShare, Bellingham Technical Collegeand Bornstein Seafoods.
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A lot goes into making SeaShare as effective and efficient as it is. From the fishing vessels in the Bering Sea to the food banks as far as Boston, SeaShare brings together its partners to get high-grade, quality fish to a distributable form for people in need.
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At the end of October, Samantha Kirstein, executive director for Fairbanks Food Bank in Alaska wrote to us:
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'Tis the season for giving and sharing special meals with those you love. For many, the year-end holidays are a time to splurge for the special occasion by eating seafood. This is the time of year that shrimp rings, smoked salmon and other seafood goodies are given center stage in the seafood department of your local supermarket, and restaurant chains give seafood entrées top menu billing. Seafood manufacturers can bank on more than 20 percent of their annual sales in the last quarter thanks to these special seafood-related purchases.
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In 2011, Mazzetta accepted SeaShare's inaugural Seafood Donor of the Year award. Mazzetta, a fully integrated producer and importer of shrimp, mussels, lobster, and finfish, was recognized for its tilapia and salmon donations to SeaShare. Mazzetta is an almost 40-year-old family run business with headquarters in Highland Park, Il.
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The generosity of our seafood partners is especially important in remote coastal communities such as Kotzebue, where seafood has dietary and cultural significance. The following is a GREAT example of the kind of network that helps us feed more seafood to more people.
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PSPA celebrated its 100 year anniversary at the annual Fall Social in Ballard at the end of October. PSPA is a non-profit trade organization established in 1914 to address issues of concern to member seafood companies and support the conservation and wise use of fishery resources. The original meeting in 1914 was comprised of a gathering of canners, packers and other interested in the fishing industry and urged by Mr. Frank Warren, a member of the Fish & Game Commission(Portland,OR), to form a broad organization to represent all sectors of the Pacific coast fisheries. PSPA now has offices in Seattle, Washington, DC and Juneau, AK and supports 66 corporate and associate member companies.
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