Anaheim, CA (PRWEB) March 29, 2011
Anderson Seafoods, the restaurant industry’s most trusted seafood source for over 30 years, announces their latest selection of the freshest seasonal fish for spring and summer. Now available for the first time to home cooks across the country, Anderson Seafoods (formerly a wholesale-only operation) ships restaurant-quality seafood directly to consumers’ doors via overnight delivery. Seafood lovers across the country can shop and place orders from home or office simply by logging on to http://www.ShopAndersonSeafoods.com.
From the cold, clear waters of Scotland to the Hawaiian tropics and the Pacific Northwest, Anderson Seafoods works with a direct network of suppliers around the globe to obtain specialties including Loch Duart Salmon, Alaskan Halibut, Fijan Ono and Jumbo Crab Meat.
All products are hand-selected at the Anderson Seafoods’ state of the art facility, and packaged in an eco-friendly container designed to maintain its contents at or below 38°F. Deliveries ship overnight and right to the consumer’s door. All Anderson Seafood’s facilities are inspected by the USDC (United States Department of Commerce) and are HACCP (Hazard Analysis & Critical Control Points) approved, in order to ensure the highest quality seafood available.
Consumers no longer need to make a trip to a specialty store in order to get fresh fish with Anderson Seafoods delivering restaurant-quality seafood right to your front door.
The website also features testimonials from consumers who love the convenience and quality of the products they have received.
“Most people do not realize that the seafood purchased from Anderson Seafoods is 3-8 days fresher than what is available at the typical grocery store,” says Dennis Anderson, President of Anderson Seafoods. “With the simple and delicious recipes featured on our website by Executive Chef Kelly Mullarney, you can create an amazing meal to rival the finest restaurants in your own kitchen.”
When entertaining guests or barbequing with your family, order from Anderson Seafoods’ unparalleled assortment of fresh, frozen and smoked seafood, as well as prepared entrees and specialty items. Orders placed online Monday through Thursday before 1:00 p.m. Pacific Daylight Time will ship to arrive the following morning by 10:30 a.m. To view today’s fresh selections, seasonal recipes, and more, visit http://www.ShopAndersonSeafoods.com.
About Anderson Seafoods:
Anderson Seafoods was established in 1979, with the goal of providing premium seafood products and superior service to our valued clients in sustainable and innovative ways. Starting from a small family venture in Orange, California, Anderson Seafoods has evolved into a full-scale, state-of-the-art operation and is recognized as a leading authority in the seafood industry. Anderson Seafoods has established its own network of direct sources for fresh and frozen products from around the world including Mexico, Hawaii, Alaska, Canada, the Pacific Northwest, the East Coast, Asia and South America. With wild caught seafood, the company refrains from doing business with those who engage in illegal, unreported and unregulated methods. All facilities are USDC (United States Department of Commerce) inspected and seafood sources are HACCP approved. http://www.andersonseafoods.com
***Recipe for Seared Salmon with Summer Succotash follows. Photos are available.
Recipe for Seared Salmon with Summer Succotash
2 Pieces 6-7oz Anderson Seafoods’ Salmon Filets
¼Cup Pure Olive Oil
1tsp Salt & Black Pepper Mix (3 parts Kosher Salt / 1 part Black Pepper)
1TBSP Extra Virgin Olive Oil
¼tsp Flakey Sea Salt (Fleur du Sel)
¼ Cup Herb Salad (Chop Dill, Parsley, Chives & Tarragon and toss lightly with Olive Oil, Salt & Lemon)
1Cup Summer Succotash (Fresh Corn, Haricot Verts and Cherry Tomatoes, tossed lightly with Olive Oil and Salt & Pepper)
Season the Salmon Filets with Salt & Pepper Mix.
Drizzle the Olive Oil over the Salmon to completely coat the filets.
Allowing the Salmon to marinate with this mixture, prepare the Herb salad and Summer Succotash.
Pre-heat your oven to 350°F. Heat a heavy skillet on a medium flame.
Place the oiled and seasoned Salmon Filets into the pan with the meat side down first.
Allow to cook until a brown crust forms around the edges. (Approximately 2 Minutes)
Turn the Salmon over and allow to cook for 1-2 minutes until the skin begins to crisp. (NOTE: If you are cooking Skinless Salmon, look for the same brown crusted edges as before)
Place the skillet into the pre-heated oven for an additional 5-7 minutes depending on the thickness of the filets. Salmon is done when it flakes easily with a fork but is still moist.
Spoon the Summer Succotash mixture into the bottom of the bowl.
Lay the Seared Salmon Filet on top of the Summer Succotash.
Drizzle some Extra Virgin Olive Oil over the Salmon Filet.
Arrange the Herb Salad on top and serve.
Finish the dish with a sprinkle of Flakey Sea Salt. (Fleur du Sel)