Meet Hector Javier Parra Mansilla, Head Farmer at Queten
1. How long have you worked in the fish farming industry?
I started 20 years ago
2. What made you start working in this industry? How did you start working here? Why?
Fall has arrived! This beautiful season gives us so much joy because changing weather, the many family activities and, the best part, delicious food. This season goes by fast and we’ve gathered our favorite activities to help you enjoy it with family and friends:
September 14, 2016
Broiling is a high heat cooking method in the oven that comes from top heat only. Nearly all types of fish cook well using this method. Oily fish, such as Verlasso salmon, tastes especially good when broiled. Because broiling uses very high heat, salmon cooks quickly - usually...
September 14, 2016
Looking for the perfect compliment to grilled Verlasso salmon? Whether you prepare it on skewers or cedar planked, these two dipping sauces - arugula chimchurri and cumin crème fraîche - are sure to please.
For the arugula chimichurri
This traditional chimichurri takes on a new twist with the addition of arugula and mint, though you can use any leafy green...
October 17, 2014
Blogger Lisa Lillien a.k.a. Hungry Girl today posted a list of four "superfoods" to supercharge your diet, including quinoa, chia seeds, swiss chard, and kefir! "Time to supercharge your diet, people. Maybe you're eating these things already -- good for you! -- but maybe you're stuck in a food rut that needs a little healthy shake up," she said. Check out the...
June 9, 2015
It's always exciting when we come across chefs using Verlasso in ways we may have not see before. By discovering pictures of his beautiful meals on Instagram, we were introduced to Michael Scipione, a private chef and personal trainer with a vast knowledge of fitness and nutrition from Philadelphia, Pennsylvania. Michael is committed to delivering healthy,...
March 5, 2014
"It's ok to use the oceans, it's not ok to use them up." This was the succinct, and eminently tweetable, summary of the Economist Magazine’s World Ocean Summit offered by Jane Lubchenco, currently a professor at Oregon State University and former Administrator of NOAA.
To make cooking with Verlasso® salmon easy and efficient, here are a few choice tools and equipment that we like to keep around the kitchen.
With a pliant, narrow blade that thinly cuts and finely trims, a fish knife is specially designed to bone, fillet or remove the skin from salmon.
Love salmon but having trouble getting your kids to love it as well? Just one bad experience can turn a child off of healthy seafood for years. You can find tricks for getting your kids to try and love seafood here (http://ow.ly/n6CKi) And, we’ve compiled a list of five kid-friendly salmon recipes that have been tested and approved by mommy bloggers and...
It’s October, which means two things: In addition to being National Seafood Month, it’s also Oktoberfest! From Munich to Milwaukee, beer lovers are dusting off their lederhosen, brushing up on their oompah-pahs, and raising a glass to celebrate this time-honored tradition. While pretzels and brats may be standard Oktoberfest fare, we at Verlasso prefer...
This week, Verlasso®, the world’s first provider of harmoniously raised fish, and Acme Smoked Fish Corporation, a Brooklyn, N.Y.-based producer and distributor of smoked fish, will unveil new Verlasso Smoked Salmon brought to you by Blue Hill Bay during the 2013 Fancy Food Show, Jan. 20-22, 2013 at the Moscone Center in San Francisco.
One of the questions we often hear is: How do farmed salmon get their color? Related to this is: How is the process the same as—or different from—what happens in nature?