November 18, 2015
From preparing and setting a holiday table to wrapping gifts – we have tips for tiny tweaks that will lead to a more sustainable holiday.
The Gifts: 25 percent more trash is generated in November and December than any other time of the year – that’s a lot of wrapping paper! On average, every American family wraps three gift, so if we swapped torn paper for...
October 27, 2015
Verlasso has taken on the commitment to produce their salmon in a “sustainable” way. This is a term that is thrown around a lot today, and there seems to be some confusion about what it really means.
The most succinct definition, I think, is one made by the Brundtland Commission back in 1987. Part of the United Nation’s World Commission on Environment and...
Thank you Chef Jan Loov from Texas Spice Restaurant for this incredible recipe. With a goal of no waste at all times, Chef Jan has created this delicious recipe with the trimmings of Verlasso Salmon.
1 Verlasso Salmon flesh and trimmings no bones or skin
3 whole eggs
About 1 ½ cup heavy cream
1 cup raw shrimp
Whether you were a first time visitor to the Monterey Bay Aquarium or a lifelong ocean advocate, the early October Cooking for Solutions event at the Monterey Bay Aquarium was one not to miss!
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?