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Freshway Fish seafood co. available at local farmers market

BY DEBRA J. MORRIS

The farmers’ market offers more than just fruits and vegetables, baked good and hot foods. There are also grass-fed beef and seafood purveyors that you should try.

Freshway Fish is a family-owned and operated seafood company, established in 2012. They started off selling at local farmers’ markets and the company took off from there. They now sell at over 50 farmers markets throughout Northern California and Nevada. In addition, they offer a special order service if you don’t see what you want at the market.

Their seafood products include fresh fish fillets, smoked fish, and other seafood commodities. They smoke their own fish and prepare all ready-to-eat products from their own recipes. You won’t be disappointed with their quality and service at the market. In fact, many customers come back each week to stock up on their fish. A customer favorite is the smoked salmon.

Why purchase seafood at the farmers’ market, rather than the grocery store? At the farmers’ market you know what you’re getting! The USDA finds that 37% of the seafood found at supermarkets is mislabeled and is not what you were promised! Seafood purveyors at farmers’ markets must be inspected and licensed to sell so you can be assured you’re buying what you were promised.

Fish is the number one source for omega-3 fatty acids which are excellent for heart health. Fatty fish (like salmon, trout, sardines, tuna and mackerel) are higher in fat-based nutrients. They also contain high concentrations of vitamin D, a nutrient most of us are deficient in.

Pick up some of Freshway Seafood’s fish and enjoy the health benefits and the fresh flavors!

Tilapia Baked in Sea Salt

1 whole tilapia, approximately 1-1/2 to 2 pounds
1 sliced lemon or a mix of lemon and other citrus fruits
5 sprigs of parsley
2 pounds sea salt
1 egg white

Preheat your oven to 450°F. Rinse out the fish cavity and face, and blot dry on paper towels.  Mix the sea salt and egg white so that the salt is the consistency of wet sand. Sparingly stuff the cavity with parsley and citrus slices. Overstuffed fish will result in significantly longer cooking time. 

Spread 1/3 of the salt mixture on the bottom of the baking sheet. Place the stuffed fish on top and spoon the salt mixture over the fish, patting and shaping the salt as you go, until the entire fish is ensconced. 

Bake for 20 minutes, and rest outside of the oven for 10 minutes. Crack open the crust with a heavy knife, pounding with the side as to not damage the fish. Remove and discard crust. Slice the skin along the top fin, and gently peel away the skin. Filet the fish, garnish with lemon slices and finish with olive oil and salt.  Recipe: Cookin’ the Market, PCFMA.

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