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We are excited to announce that Verlasso Salmon has received a Yellow or “Good Alternative” rating by Monterey Bay Aquarium’s Seafood Watch for the second time. The “Good Alternative” rating comes from an extensive evaluation of how our farming practices have minimal impact on the environment, our 1:1 fish in fish out ratio and low pen densities, just to name a...

All you need to do is venture through the Strait of Magellan, deep into Chile’s maze of glorious fjords to understand why Verlasso chose to farm in this magical environment. As you pass the incandescent icebergs and massive glaciers, the untouched landscape takes your breath away.  It is against this spectacular backdrop that Verlasso salmon comes to life.  These...

Holiday Gift Guide

by Verlasso Salmon

December 15, 2016

French food lovers have relied on A L'Olivier and their infused olive oils using fresh, seasonal plants, herbs, fruits and spices. They use an eco-friendly method they call "green capture," allows them to maintain all the aromatic components of the plant in oil for exceptional taste and fragrance. This gift set...

Whether it’s your monthly book club or your New Year’s Eve gathering, every great party starts with great appetizers.  If you’re hosting this holiday season, here are three simple, beautiful and delicious recipes to try.

VERLASSO SMOKED SALMON ON TOASTED RYE BREAD BITES WITH A DOLLOP OF GRIBICHE SAUCE

What exactly is Gribiche sauce, you ask?  This thick, creamy...

Jim Malaby from Blue Plate Restaurant in Mullica Hill, New Jersey, shared his recipe for Brown Sugar Chili Cured Verlasso Salmon:

Ingredients

  • 6, 6 ounce cut Verlasso Salmon filet
  • 2-2 1/2 fingerling potatoes (boiled in well salted water, then chilled)
  • 1 ounce chives (chopped)
  • 6 ounces extra virgin olive oil


Brown Sugar-Chili Cure

  • 2 teaspoon paprika
  • 4 teaspoon...

Serves 6

For the Salmon

Ingredients

  • 6 eight ounce Verlasso® salmon fillets
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper, to taste

Preparation

  • Pat salmon dry between paper towels and sprinkle with salt and pepper.
  • In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté salmon, skin side down, 3 minutes.
  • ...

After spending Thanksgiving focusing on sharing a meal with friends and family it’s good to have a plan for the next day.  Black Friday has become a different kind of holiday of its own, one were retailers cut their prices and consumers can get some retail therapy while still not breaking the bank. Why not use the opportunity to buy some new kitchen equipment that...

In California Proposition 67, a law banning single use plastic bags, was initially scheduled to take effect in January 2015.  After the law passed the trade group, American Progressive Bag Alliance (APBA) submitted at least 110 percent of the 504,760 verified signatures needed to qualify in overturning the law.  Plastic manufacturers were the driving for force for...

Coming to the Table-

Between all of the extra holiday driving, cooking and even gift wrap that gets thrown away. It can be overwhelming at times! In fact, 25% more trash is generated in November and December than any other time of the year! On average, every American Family wraps three gifts. If we used some type of reusable material, we could save nearly enough...

You need a Holiday 101 Emergency kit.  It should include-

1.      2  9x13 heavy duty aluminum foil trays

2.     One roll of heavy duty aluminum foil

3.     6 quarts of low salt chicken broth

4.     2 twelve ounce jars of Heinz turkey gravy

5.     One package of Pillsbury Pie Crust

6.     2 packages Ore Ida Steam and Mash Potatoes

For the Turkey-

1.      You...

Welcome to windswept countryside, spectacular glacial lakes, dramatic mountain ranges and clean, clear waters of Patagonia. It’s here that we raise our salmon with an ever-conscious eye toward their health and a commitment to protect the precious ecosystems surrounding our farms.

Currently, we are harvesting from Punta Porvenir found in the 11th Region of Chile...

After five years as Verlasso’s Culinary director, it is hard to pick exactly which recipes would be my favorite.  Like our children, each has special and unique characteristics that make me love them all the more! Probably the most popular of the recipes that I have written over the course of the last five years is the Grilled Verlasso Salmon with Arugula...

Our story traces back to 2007, when Verlasso® began engaging leading environmental organizations to discuss and brainstorm how to use innovation to solve one of the world’s most pressing environmental, agricultural and sustainability problems: overfishing.

We began with a mission to evolve salmon aquaculture practices to make them more sustainable. Our greatest...

 

Chef John Ash is frequently referred to as the “Father of Wine Country Cuisine,” so it’s no surprise his cookbook was awarded the IACP award for Best American Cookbook, as well as the Julia Child Cookbook of the Year honor. John also is a friend of Verlasso® and frequently cooks with our salmon.  Here are two of our favorite Verlasso® recipes from Chef Ash:

  • ...

Spooktacular Night!

by Verlasso Salmon

October 18, 2016

Halloween is around the corner and it is time to start planning your activities! To get in the Hallowwen spirit you can start choosing a costume, where to go on Halloween, get the candies ready for trick or treat and having the house ready for the day. These tasks can sometimes overwhelm people, but we have some ideas on costumes and activities that can make it a...

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