Nobody enjoys watching money go down the drain and nobody knows this better than the seafood department staff. A successful live lobster program requires maintenance and attention, which takes time, and time is a valuable commodity, especially in a retail operation! Too often do we find a tank of weak lobsters, and some dead, due to high ammonia levels. Purging lobsters before putting them in your tank is a very important step in the process of maintaining a healthy environment, and profitable lobster program. Unfortunately this critical step is often rushed, or worse yet, skipped. The direct result is lobster fatality and increased shrink. What does Purging mean and why is it important?
In a nut shell, to purge your lobsters is to introduce them to the tank water in a separate container where they will eliminate waste (urinate and defecate). Often the container is a meat lug or a styrofoam box. Eliminating this process, or decreasing the proper time, will greatly increase the risk of a high fatality rate. Improper purging will create a high ammonia level. Ammonia is toxic to lobsters. Lobsters should be purged for 15 minutes no more, no less. Once purging is complete the toxic water is discarded and the lobsters submerged into the tank. The purpose of purging is 3 fold. It not only reduces the amount of ammonia released into the tank, it acclimates them to the water in which they will be displayed and also serves as a partial water change (another critical step to any aquatic system, from a small goldfish bowl on your desk to a lobster tank, to the aquariums in Sea World. The science and maintenance are all the same.) How to Purge Lobsters:
Purging your lobsters is an easy process with an LLS system. We’ve built it right in! Check out our website www.lobsterlife.com. There you’ll find pictures, video links, brochures and a 24/7/365 customer support line. However, if you do not have an LLS system any container large enough to hold lobsters and just enough pre-conditioned water from the tank to cover their backs is sufficient. Leave the lobsters in the bucket of water for fifteen minutes then transport them to the tank. The same water can be used up to three times in the same day before discarding. Once completed, you’ll need to replace the salt water mix with the approximate amount of water you originally used to fill the bucket (partial water change). BE CAREFUL! The bucket method leads to an increased risk of liability claims due to the excess water that is spilled onto the floor and can potentially result in a slip and fall. Alternatively, if you are working with an LLS tank, purging is a snap! To purge your lobsters in an LLS tank first place the lobsters in the purging tank, followed by opening the valve labeled “Purging tank” located on the top of the tank. Fill the tank just enough to cover the lobsters. Once the lobsters have been in the water fifteen minutes place the lobsters in the tank above. Next open the valve marked “to drain”. The water will be eliminated into the floor drain. Easy peasy! Now replace that same amount of water. Remix new salt water using LLS Premium Marine Salt at a ratio of 1lb salt to 4 gallons water. Once fully dissolved, check the salinity with a hydrometer. Proper salinity should be between 1.020 – 1.025 (or floating within the green area of the hydrometer). Open the valve marked “to tank” and the new water will be slowly introduced into the tank. Good luck and remember to call the LLS hotline should you have any questions at all. Please be advised that the hotline is for existing LLS customers. (201) 398-0303
Hello again everyone! As our traditional Catholic friends finish out their last week of lent, we have decided to submit a seafood recipe to fulfill your dinner needs this Good Friday. Today we have chosen the Hoisin Flounder recipe which we found on the awesome www.Cookinglight.com website. This Hoisin Flounder is an Asian-inspired seafood dish served over brown rice and shiitake mushrooms that is very delicious and very easy to make. This recipe should yield four servings.
• 3 1/2-oz brown rice
• 2 tablespoons hoisin sauce
• 1 tablespoon water
• 2 teaspoons soy sauce
• 1 1/2 teaspoons minced fresh ginger
• 1 1/2 teaspoons dark sesame oil
• 1/2 teaspoon black pepper
• 3 tablespoons canola oil, divided
• 4 (6-ounce) flounder fillets
• 1/4 teaspoon salt
• 1 cup sliced snow peas
• 2 green onions, thinly sliced
• 1 cup sliced shiitake mushroom caps
1. Prepare Rice
2. Combine hoisin and next 5 ingredients in a bowl. Reserve 4 teaspoons.
3. Heat a nonstick skillet over medium-high heat.
4. Add 1 tablespoon canola oil.
5. Sprinkle fillets with salt.
6. Add two fillets to pan; cook 4 minutes.
7. Turn; brush each with 1 teaspoon hoisin mixture.
8. Cook for 2 minutes
9. Remove fish from pan.
10. Repeat with 1 tablespoon canola oil, 2 fillets, and 2 teaspoons hoisin mixture.
11. Heat a skillet over high heat.
12. Add 1 tablespoon canola oil.
13. Add peas and onions; sauté 1 minute.
14. Add mushrooms; sauté 2 minutes
15. Place 1/2 cup rice onto each of 4 plates.
16. Top each with 1 fillet and 1/2 cup vegetables; drizzle with 1 teaspoon hoisin mixture.
Having a solid recipe for a seafood appetizer in your arsenal is a must. If that is something you lack, today is your lucky day! Bob Gadsby’s (Great Falls, MT) Chipotle-Lime Crab Crisps are nothing short of cooking genius, “These appetizers combine sweet crab, Parmesan cheese, jicama, bell pepper, cilantro, and mayonnaise highlighted with fiery chipotles. A little crab goes a long way in these appetizers.” –Bob Gadsby. In the event that you would like to turn this tasty appetizer into a dinner, omit the tortilla chips and bake the crab mixture in a baking dish and serve over an assorted salad. You may also serve the crab mixture in tortillas as a crab taco meal. This recipe is definitely worthy of your special dinner party you have been wanting to plan or the upcoming holiday next weekend. At any rate, here is the recipe!
• 48 baked tortilla chips
• 1/2 cup low-fat mayonnaise
• 1 teaspoon chopped canned chipotle chile in adobo sauce
• 1 tablespoon fresh lime juice
• 3/4 pound lump crabmeat, shell pieces removed
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 2 tablespoons finely chopped peeled jicama
• 2 tablespoons thinly sliced green onions
• 2 tablespoons finely chopped red bell pepper
• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoon finely chopped celery
• 1 medium avocado, peeled and diced
1. Preheat oven to 350°
2. Arrange tortilla chips in a single layer on 2 baking sheets
3. Combine mayonnaise, chile, and juice, stirring with a whisk
4. Combine crab and next 6 ingredients (through celery) in a medium sized bowl
5. Add mayonnaise mixture
6. Stir thoroughly
7. Add one tablespoon into each chip
8. Bake at 350° for 5 minutes or until done
9. Top the chips evenly with avocado
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Scallops are delicious, simple and they cook very quickly which is why we have chosen this Pan-Seared Scallops with Cilantro-Celery Mayonnaise dish for this week’s recipe. We found this recipe on www.cookinglight.com and its recipe yields four servings, if four is not enough then just double up on each ingredient to double your yield! Let’s get started!
Pan-Seared Scallops with Cilantro-Celery Mayonnaise
1. Combine the first five ingredients
2. Heat the oil in a large nonstick skillet coated with cooking spray over medium to high heat
3. Cover the scallops in breadcrumbs
4. Add scallops to pan
5. Cook for 4 minutes
6. Turn scallops, and cook 3 minutes or until done
7. Serve with mayonnaise mixture and lime wedges
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Hello all! In our latest installment of seafood recipes on this blog, we have Salmon with Red Pepper Pesto. A great dish to dazzle your guests this Friday night that takes less than twenty minutes to cook that will leave them begging for your secret due to its simplicity and deliciousness. After clicking through about a dozen different recipes, this recipe found on http://www.myrecipes.com struck us as the perfect choice not only because it is easy to make but is also due in part to its sustainable option listed for all of you environmentalists reading this entry. This recipe should serve four.
Salmon with Red Pepper Pesto
Prep Time: 25 Minutes
Cook Time: 10 Minutes
Total Time: 35 Minutes
• 4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan)
• 3/4 teaspoon salt
• Cooking spray
• 1/3 cup chopped roasted red bell peppers
• 1 tablespoon tomato paste
• 1 teaspoon extra-virgin olive oil
• 7 whole blanched almonds
• 1 garlic clove
1. Heat grill pan over medium-high heat
2. Sprinkle fish evenly with 1/2 teaspoon salt
3. Coat pan with cooking spray
4. Arrange fish in pan; cook for 4 minutes on each side or until fish flakes easily when tested with a fork or until done
5. While the fish cooks, combine remaining 1/4 teaspoon salt, bell peppers, and remaining ingredients in a blender or food processor, and process until smooth.
6. Serve pesto over fish
Note: If you don’t like the bite of raw garlic, drop the clove in boiling water for 1 minute to blanch, then proceed with the pesto.
That just about wraps up our seafood recipe entries this week. We hope these recipes suffice your needs whether they may be having a solid meat replacement dish during Lent or you just want a quick and easy seafood recipe to switch things up in your household.
Tis the season to not eat meat on Friday! In order to help our Traditional Catholic friends get through Lent this year we have decided we will be posting two seafood recipes a week until Easter’s arrival. First up this week is a Salmon and Bok Choy dish we came across on Myrecipes.com and figured it would be perfect to fit our “quick and easy” criteria for a party of four. Let’s get to it!
Salmon and Bok Choy
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 teaspoons grated peeled fresh ginger
• 2 teaspoons dark sesame oil
• 1/2 teaspoon garlic powder
• 1 pound baby bok choy or bok choy
• 4 (6-ounce) sustainable salmon fillets
• 1/4 cup diagonally cut green onions
1. Preheat broiler
2. Combine the soy sauce, honey, fresh ginger, dark sesame oil and the garlic powder in a small bowl
3. Stir the mix well with a wisk
4. Coarsely chop bok choy leaves, and arrange on one end of a jelly-roll pan
5. Coarsely chop bok choy stems and arrange in a single layer on opposite end of jelly-roll pan
6. Place salmon, skin side down, in a single layer on top of leafy greens
7. Pour half of soy sauce mixture evenly over salmon
8. Pour remaining half evenly over bok choy stems
9. Broil for 5 minutes; stir stems
10. Broil an additional 4 minutes or until done
11. Arrange 1/3 cup bok choy on each of 4 plates
12. Top each serving with 1 fillet and 1 tablespoon green onions
We hope this recipe satisfies your family and friends for at least one meal this Lenten Season! Next recipe this week, Salmon with Red Pepper Pesto!
Our patent pending design provides maximum water disbursement for hyper oxygenated water, and the most rapid healthiest harvest of bacterial colonization. We have the largest bio-bed in the industry enabling you to reach total capacity faster, and easier.
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