Salmon with Bow Tie Pasta from go lb. salt

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Alaska Salmon Tortilla Soup

Prep Time: 10 min

Cook Time: 20 min

Serves: 6

Ingredients

2 Tablespoons vegetable oil

1/2 cup finely chopped yellow onion

2 teaspoons fresh minced garlic

2 Tablespoons flour

2 cans (14.5 oz. each) fat-free chicken or beef broth

1 can (10 oz.) diced tomatoes and green chiles

1 can (12 oz.) evaporated skim milk

1/2 teaspoon dried oregano

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon

    OR 8 to 10 oz. skinless, boneless salmon (canned or pouched)

Salt, to taste

8 oz. Monterey Jack or Mexican-style cheese, grated

1 cup tortilla chips, crumbled

Directions

Heat oil over medium heat, using a large stockpot.  Add onions and garlic; stir and cook 3 to 5 minutes, until just starting to brown.  Sprinkle in flour; stir and cook 3 minutes.  Add broth, tomatoes, canned milk and oregano; bring to a boil.  Reduce heat to simmer and cook 10 minutes.
Drain and flake salmon in large pieces, removing skin and bones (if any).  Add salmon to soup and season to taste with salt; heat through.  To serve, place 1/3 cup cheese in bottom of a large soup bowl; add soup.  Sprinkle with tortilla chips.

Nutrients per serving: 393 calories, 22g total fat, 9g saturated fat, 50% calories from fat, 75mg cholesterol, 33g protein, 16g carbohydrate, 1g fiber, 980mg sodium, 652mg calcium and 1300mg omega-3 fatty acids.

Recipe from AlaskaSeaFood.org

Alaska Salmon and Chipotle Dip

Prep Time: 10 min

Serves: 4

Ingredients

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon
    OR 8 to 10 oz. skinless, boneless salmon (canned or pouched)
2 to 3 Tablespoons fresh lime juice
1 Tablespoon chipotle chiles in adobo sauce, chopped
2 Tablespoons chopped fresh cilantro
2 Tablespoons chopped red bell pepper
1 to 2 Tablespoons chopped red onion
1 teaspoon chopped garlic
1/4 teaspoon each salt and pepper
Tortilla chips, as needed

Directions

Drain and flake salmon.  In bowl, mix lime juice, chiles, cilantro, bell pepper, onion, garlic, salt and pepper.  Gently stir in salmon until blended.  Cover and refrigerate until serving.  Serve with tortilla chips.
Cook’s tips:

• Add minced fresh jalapeño peppers for more flavor.
• Makes a great sandwich filling!
• Make a Latino Salmon Salad by adding a tablespoon mayonnaise, minced celery and corn with fresh sliced avocado over fresh greens.
• For a pasta salad, toss with cooked macaroni pasta, drained black beans, corn and canned green chiles with a splash of olive oil.

Nutrients per serving: 123 calories, 5g total fat, 1g saturated fat, 38% calories from fat, 46mg cholesterol, 17g protein, 2g carbohydrate, .3g fiber, 583mg sodium, 182mg calcium, and 1400mg omega-3 fatty acids.

Recipe from AlaskaSeaFood.org

Alaskan Salmon on Himalayan Saltware™

This Recipe/Video is brought to you by our good friends at

go lb. salt!

Enjoy!

Quick Alaska Salmon Chowder

Prep Time: 5 min

Cook Time: 20 min

Serves: 4

Ingredients

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon
    OR 8 to 10 oz. skinless, boneless salmon (canned or pouched)
1 Tablespoon butter
1 small onion, chopped
1 Tablespoon flour
3 cups skim milk
2 cups (8 oz.) frozen hash brown potatoes with peppers and onions (O’Brien style)
1 can (8 oz.) drained or 1 cup frozen corn kernels
1 teaspoon dried thyme or dill weed
1/2 teaspoon salt
1/2 teaspoon lemon pepper or pepper blend seasoning
1/4 cup bacon bits, divided
2 Tablespoons sherry, if desired

Directions

Drain salmon, reserving liquid; discard skin and bones (if any).  Break salmon into chunks, set aside.
Melt butter in 2-quart saucepan over medium heat.  Add onions; cook and stir 5 minutes.  Add flour; cook 1 minute, stirring occasionally.  Add milk and salmon liquid, bring to a low boil.  Stir in potatoes, corn, seasonings, and 2 tablespoons bacon bits.  Return to simmer, and cook 5 minutes.  Stir in salmon and sherry, if desired; heat through.
To serve, ladle soup into bowls; sprinkle with remaining bacon bits.

Spicy Variation: Add Cajun or Southwest seasoning or red pepper flakes to taste.

Nutrients per serving: 393 calories, 11g total fat, 4g saturated fat, 26% of calories from fat, 74mg cholesterol, 34g protein, 39g carbohydrate, 3.5g fiber, 1314mg sodium, 505mg calcium and 1850mg omega-3 fatty acids.

Recipe from AlaskaSeaFood.org

Who We Are:

Davy Jones Seafood is a family-owned and operated fishing company. Each summer, when the weather is beautiful and the salmon return to their icy cold Alaskan waters, we escape the Arizona heat and venture North. From the mouth of the famous Kenai River, we are pleased to bring your family the finest and freshest Wild Alaskan Salmon available! 

Mike Markham and his four sons operate two skiffs along the Upper Cook Inlet by the mouth of the Kenai River. During the salmon runs throughout July and August, when the run is at its peak, we work our hardest to catch and supply you with the best salmon on earth. Our location by the Kenai River and proximity to local processors allow us to make this possible. 

We catch our fish through a process known as set-netting. Our salmon are handled quickly and carefully to ensure premium quality. This all-natural and environmentally friendly style of fishing provides you with the most natural and delicious salmon. 

From the moment the salmon are caught, we pack them on ice and transport them to our local processor for immediate handling. The salmon are chilled to below freezing in specialized ice pack containers where they are processed and prepared for shipment. 

We take pride in directly marketing every salmon that is harvested aboard our two skiffs. Our family is personally involved in every step; from catching to processing to direct sales, ensuring the highest level of freshness and quality.

For more information on us, please visit your Website: About Us

Alaska Salmon Chile-Citrus Tacos

Prep Time: 10 min

Cook Time: 20 min

Serves: 4

Ingredients

1 garlic clove, chopped
1 Serrano chile, seeded and chopped
2 Tablespoons olive oil, divided
2 Tablespoons water
2 Tablespoons frozen orange juice concentrate
4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
Salt and pepper, to taste
8 small (6 to 7-inch) flour tortillas, warmed
2 large, navel oranges, peeled, pithed and segmented
1/2 cup thinly sliced red onion
1 cup fresh cilantro leaves

Directions

Combine garlic, chile and 1 Tablespoon oil in a heavy nonstick skillet.  Sauté over medium heat until garlic and chile are soft.  Remove pan from heat; place garlic and chile in a small bowl.  When cool, add water and juice concentrate; blend.
Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel.  Return skillet to medium-high heat.  Brush both sides of salmon with remaining oil.  Place fillets in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned.  Shake pan occasionally to keep fish from sticking.
Turn fillets over and season with salt and pepper.  Cover pan tightly and reduce heat to medium.  Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish.  Cook just until fish is opaque throughout.  Remove skin, if any, and break into large chunks.
To serve, divide salmon among tortillas.  Top with 2 to 3 orange slices, 1 tablespoon red onion slices, 2 tablespoons cilantro leaves and 1/2 tablespoon chile-citrus sauce.

Nutrients per serving (2 tacos): 596 calories, 31g total fat, 5g saturated fat, 47% calories from fat, 104mg cholesterol, 40g protein, 40g carbohydrate, 747mg sodium, 173mg calcium, and 2130mg omega-3 fatty acids.

Recipe from AlaskaSeaFood.org

5 Fish you should NEVER eat!

From Men'sHealth Magazine, November 14th, 2011
By David Zinczenko with Matt Goulding

If you’re over the age of 12, you’ve probably had more than a few dearly held beliefs ruined by reality. Like when you discovered it was Mom and Dad, not Santa, who were orchestrating the magic of Christmas. Or when you spent hours watching “Kim’s Fairytale Wedding” over and over again, only to learn that keeping up with this Kardashian was a waste of time. As they say, reality bites.

Well, folks, I hate to do this to you, but . . .

Not all fish are good for you.

Last year, the USDA increased its seafood recommendation to 8 ounces per week, and that has led many to believe that all fish are equally smart choices. But some are so high in contaminants like mercury that their health benefits are outweighed by their health risks. Others are flown in from halfway around the world, but given labels that make you think they were caught fresh earlier that morning. And still others are raised in filthy, overcrowed pools and loaded up with chemicals to keep them alive.

So let me shed light on some very rough waters. Put these fish at the top of your don't-eat list and you'll avoid most of the troubles of the world's fishing industry.

#1: ATLANTIC BLUEFIN TUNA

Why It's Bad: A recent analysis by The New York Times found that Atlantic bluefin tuna has the highest levels of mercury of any type of tuna. To top it off, bluefin tuna are severely overharvested, to the point of reaching near-extinction levels, and are considered "critically endangered" by the International Union for Conservation of Nature. Rather than trying to navigate the ever-changing recommendations for which tuna is best, consider giving it up altogether. But if you can't . . .

Eat This Instead: Opt for American or Canadian (but not imported!) albacore tuna, which is caught while it's young and doesn't contain as high levels of mercury.

Davy Jones:

We at Davy Jones Seafood only fish Wild Alaskan Albacore Tuna!

For more information about our Albacore Tuna, visit our Products Page.

#2: ATLANTIC SALMON (Both Wild-caught and Farmed) 

Why It's Bad: It's actually illegal to capture wild Atlantic salmon because the fish stocks are so low, and they're low, in part, because of farmed salmon. Salmon farming is very polluting: Thousands of fish are crammed into pens, which leads to the growth of diseases and parasites that require antibiotics and pesticides. Often, the fish escape and compete with native fish for food, leading to declines in native populations.

Adding to our salmon woes, the U.S. Food and Drug Administration is moving forward with approving genetically engineered salmon to be sold, unlabeled, to unsuspecting seafood lovers. That salmon would be farmed off the coast of Panama, and it's unclear how it would be labeled. Currently, all fish labeled "Atlantic salmon" come from fish farms.

Eat This Instead: Opt for Wild Alaskan salmon!

Davy Jones:

We at Davy Jones Seafood only fish Wild Alaskan Salmon!

We specialize in Wild Alaskan Sockeye, Silver, King, and Pink Salmon

For more information about our Salmon, visit our Products Page.

#3: ATLANTIC FLATFISH 

Why It's Bad: This group of fish includes flounder, sole, and halibut that are caught off the Atlantic coast. They found their way onto the list because of heavy contamination and overfishing that dates back to the 1800s. According to Food and Water Watch, populations of these fish are as low as 1 percent of what's necessary to be considered sustainable for long-term fishing.

Eat This Instead: Pacific halibut seems to be doing well, but the group also recommends replacing these fish with other mild-flavored white-fleshed fish, such as domestically farmed catfish or tilapia.

Davy Jones:

We at Davy Jones Seafood only fish Wild Alaskan Halibut!

Alaskan Halibut has earned its well-deserved reputation as the world's premium whitefish.

For more information about our Halibut, visit our Products Page.

#4: IMPORTED KING CRAB 

Why It's Bad: The biggest problem with imported crab is that most of it comes from Russia, where limits on fish harvests aren't strongly enforced. But this crab also suffers from something of an identity crisis: Imported king crab is often misnamed Alaskan king crab, because most people think that's the name of the crab. And supermarkets often add to the confusion by labeling imported king crab "Alaskan King Crab, Imported." But Alaskan king crab—crab that actually hails from the great state of Alaska—is a completely separate animal and is much more responsibly harvested than the imported stuff.

Eat This Instead: When you shop for king crab, whatever the label says, ask whether it comes from Alaska or if it's imported. Approximately 70 percent of the king crab sold in the U.S. is imported, so it's important to make that distinction and go domestic.

Davy Jones:

We at Davy Jones Seafood only fish Wild Alaskan Dungeness Crab!

Alaskan Dungeness Crab is one of Alaska's finest seafood resource.

For more information about our Dungeness Crab, visit our Products Page.

#5 IMPORTED SHRIMP

Why It's Bad: Imported shrimp actually holds the designation of being the dirtiest of all the seafood we looked at... Problem is, 90 percent of shrimp sold in the U.S. is imported. Imported farmed shrimp comes with a whole bevy of contaminants including antibiotics, residues from chemicals used to clean pens, E. coli, mouse hair, rat hair, and pieces of insects. Yum! Part of this has to do with the fact that less than 2 percent of all imported seafood (shrimp, crab, catfish, or others) gets inspected before its sold, which is why it's that much more important to buy domestic seafood.

Eat This Instead: Domestic shrimp. Seventy percent of domestic shrimp comes from the Gulf of Mexico, which relies heavily on shrimp for economic reasons. Pink shrimp from Oregon are another good choice; the fisheries there are certified under the stringent Marine Stewardship Council guidelines.

Davy Jones:

We at Davy Jones Seafood only fish Wild Alaskan Pink Shrimp!

For more information about our Pink Shrimp, visit our Products Page.

Frequently Asked Questions:

1. Do you catch your own salmon?
Yes, every fish that you purchase from us has been caught by us.

2. Where do you get your fish?

We run two to three skiffs at the mouth of the Kenai River in the Upper Cook Inlet in Alaska. We use a process 

known as set-netting.

3. What is set-netting?

Set-netting is the style of fishing we use to catch our salmon. We have a net (about 75 yards long) that runs from a post on the beach to a post out in the water with a cork line on top (to hold it up), and a lead line on the bottom (to make it sink). The net is stretched in between the two, about 20 feet deep. It has diamond shaped holes in it, and is designed to snare the fish by the head when they attempt to swim through it. We let our nets soak a relatively short amount of time, usually 30 to 45 minutes, so that we don't have fish sitting in the nets for a long period of time. The fish are packed in ice immediately after being caught.

4. What is the difference between Pink, Coho, Sockeye, and King?

Pinks are mild, delicate fish. They're convenient because they thaw and cook quickly, (and work well for picky eaters.). Sockeyes (Reds), Cohos (Silvers), and Kings are rich fish with robust salmon flavor and lots of oils. These fish taste great over the grill and don't need much seasoning. See our products page on our website for more information: PRODUCTS

5. Where do you sell your fish?

In the past, we have sold our fish wholesale to the processors in Alaska. Just recently we have decided to expand our business and bring the salmon to our home states of Arizona. Please see the Contacts page on our website regarding where to buying our salmon: CONTACT

6. Why should I buy your salmon instead of the fish at the store?

We are a direct-marketing fishing company. We run our own boats and sell our own catch. Our consistency is great and we handle our fish properly. Most of the salmon you buy in grocery stores sits in an unrefrigerated fish hold for several days and then is cleaned later by a processor.

7. Why is salmon so good for you?

Salmon contains Omega-3 fatty acids. Omega-3s are healthy in several ways. They reduce heart disease, depression, and lower the risk of Alzheimer's and certain types of cancer. Salmon is also a great source of protein.

8. Does your fish contain mercury?

Salmon are relatively short-lived, so they don't accumulate mercury the way that other, longer living species of fish do.

9. Do you have nutrition facts for your products?

Information about nutrition facts and health benefits of wild salmon can be found on the Alaska Seafood Marketing Institute's website: HEALTH FACTS

10. How long does a fillet last?

All of our fish are flash-frozen and vacuum sealed. This process allows them to stay fresh longer. How long a fillet stays fresh depends on what kind of freezer you have. If it's a chest freezer, the fillets will last up to six months. In a regular freezer, they'll last two months. Once you have thawed a fillet, treat it as a fresh and eat it as soon as possible.

11. Is your salmon safe to eat raw?

All of our flash-frozen fillets are safe to use for sushi. The reason for this is that fresh salmon can pick up freshwater parasites, which are killed in the flash-freezing process. Salmon are generally considered safe for use in sushi because they spend a very small percentage of their lives in fresh water. Please exercise caution when eating any fish raw and realize that consuming raw meat is at your own risk.

12. How long does it take to thaw a fillet?

The best way to thaw the fillets is overnight in the refrigerator. You can also effectively thaw them in the vacuum-seal in 1-2 hours in a bowl of cold water, depending on the thickness of the cut.

13. Should I remove the skin before cooking/eating?

You can, but you certainly don't have to. Salmon scales are very small and won't hurt you. Some people like to eat the skin once it gets nice and crispy on the grill or in the pan.

14. What kind of salmon should I buy?

For picky eaters and kids, milder fish like Pink are a good choice. If you're planning on grilling for salmon lovers, savory fish like Sockeye and King would be your best bet. The milder fish do better with marinades and seasonings, so if you want to try out a new recipe, try the Pink. If you want the salmon to stand out with very little seasoning, Sockeye, King, and Coho are all great choices.

15. Why should I choose wild salmon over farmed salmon?

The farmed salmon industry has a number of serious problems. From an ecological standpoint, when farmed salmon escape into the wild, they contaminate and disrupt the life cycles of the wild stocks. Due to the open-net nature of salmon farm operations, uneaten food pellets and waste from the fish pollute the surrounding environment. From a human health standpoint, farmed salmon are fed chemicals to enhance their color, contain relatively high amounts of PCBs and PDBE's (both known carcinogens), and have a higher ratio of omega-6 oils (unhealthy oils) than found in wild salmon.

16. How sustainable is your salmon?

Alaskan Salmon is considered one of the most sustainable food sources on earth. The salmon runs are carefully regulated each year to ensure that the salmon numbers are not too high or too low.

17. Are your fish wild?

All of our fish are wild.

18. What is the life cycle of a salmon?

Salmon begins their lives in stream beds. After their eggs hatch, they mature in the streams for varying amounts of time before migrating to the Pacific Ocean to mature. They return to freshwater to spawn as mature adults. We fish for salmon when they are just coming off the ocean, but before they are at the mouth of the river.

VISIT OUR WEBSITE AT: DavyJonesSeafood

Ahoy thar 'n welcome to Davy Jones Blog!

We are a family of fisherman stranded in the Arizona Desert but for two months out of the year we find ourselves in Kenai, Alaska... fishing. What we catch is what we sell, truly, from our family to yours!

We love to fish and with fishing there are always stories to be told! We hope to share those stories and more with all of our friends, family and customers, here on our Blog in the near future! 

Thank ye mighty!

Markham Family