Salmon is prized for its array of health benefits. It’s heart-healthy, full of essential nutrients and promotes healthy skin. However, not all salmon are created equal. What is the difference between salmon raised in our land-based Bluehouse and wild salmon? We’re breaking it down.  In our Bluehouse, salmon are provided with the ideal environment to grow healthy while letting our oceans thrive. Wild salmon is caught in oceans, rivers and lakes. Because of these vastly different environments the nutritional value of the fish can be different.  While Bluehouse Salmon is slightly higher in saturated fats than wild salmon, Bluehouse Salmon has more Omega 3 Fatty-Acids and protein. Bluehouse salmon is also much lower in mercury content. Now onto some hard facts:   -Bluehouse Salmon has 17.95 grams of protein per 3 ounces, while wild salmon has 17.22 grams of protein per 3 ounces.  -Bluehouse Salmon has 1.71 grams of Omega 3 Fatty-Acids per 3 ounces, while wild salmon has 1.08 grams of Omega 3 Fatty-Acids per 3 ounces.  -Bluehouse Salmon has 0.42 micrograms of mercury per 3 ounces, while wild salmon has 5.44 micrograms of mercury per 3 ounces. -Bluehouse Salmon has 1.96 grams of saturated fat per 3 ounces, while wild salmon has 1.59 grams of saturated fat per 3 ounces.  We at Bluehouse Salmon are proud to be innovating the sustainable seafood industry, and proud to be offering a product of high nutritional value. Next time you’re choosing from your seafood counter be sure to make the all-around good choice. Bluehouse Salmon is good for your health, the environment, and it’s USA-raised.  Make sure to follow us on Instagram and Facebook at @BluehouseSalmon.  Data courtesy of U.S. Department of Agriculture. 

Q&A conducted by Ambassador Valentine Thomas  Human societies face the enormous challenge of having to provide food and livelihoods to a population well in excess of 9 billion people by the middle of the twenty-first century, while addressing the disproportionate impacts of climate change and environmental degradation on the resource base. The United Nations’ 2030 Agenda for Sustainable Development and its 17 Sustainable Development Goals (SDGs) offer a unique, transformative and integrative approach to shift the world on to a sustainable and resilient path that leaves no one behind. Food and agriculture are key to achieving the entire set of SDGs, and many SDGs are directly relevant to fisheries and aquaculture, in particular SDG 14 (conserve and sustainably use the oceans, seas and marine resources for sustainable development) (source). To put into perspective humankind’s dependency on fisheries, by 2030, the world will eat 20 percent more fish (or 30 million tonnes live equivalent) than in 2016. Aquaculture production that year is projected to reach 109 million tonnes, a growth rate of 37 percent over 2016. According to the Food & Agriculture Organization of the United Nations, that makes aquaculture the fastest growing segment in food (source, source). In December I visited the Monterey Bay to take a deep dive into California Fisheries. As part of that trip, I met with Pete Adame of Lusamerica Seafood. Last week Pete helped us to understand the generally agreed upon framework for sustainable aquaculture (learn more here). Today, I’m interviewing the team from Atlantic Sapphire to show you evidence of sustainable aquaculture operation in action. The land based Bluehouses in Hvide Sande, Denmark and Homestead, Florida are the fish farms of the future using zero antibiotics or hormones, and growing 100% parasite free fish in large bodies of recycled water where the salmon swim healthy, happy, and stress-free.

1- WHAT DOES SUSTAINABILITY MEAN TO YOU?

At Atlantic Sapphire, preserving our environment while feeding the world has been our driving passion. Atlantic Sapphire redefines sustainability standards to ensure we are always going above and beyond. Today, the food sector is responsible for 25% of greenhouse gas emissions that are warming our world (source). A greener planet begins with ocean-safe, sustainable seafood that keeps oceans blue and the planet green. And that’s exactly what we do. At Atlantic Sapphire, we’re passionate about the sustainable, bio-secure environment we’ve created with our innovative Bluehouse. Bluehouses are better for fish, for people, and for the planet we all share, compared to some other sources of protein.

2- CAN A FISH FARM HAVE ZERO ECOLOGICAL IMPACT?

Creating a fish farm with zero ecological impact is certainly a possibility that we strive for. While we currently do not have zero ecological impact, we have been able to significantly reduce ours by raising our fish on land to avoid contaminating our oceans. By creating a U.S. Bluehouse in Florida, we were able to eliminate airfreight transportation and reduce our Greenhouse Gas Emissions.

3- HOW DOES ALL OF THIS WORK?

Much like a greenhouse, our Bluehouses create the ideal living environment for our fish with the perfect current, temperature, and salinity for health and well-being at each stage of growth. We achieve this using a Recirculating Aquaculture System (RAS). This technique ensures the water is continuously purified by a state-of-the-art filtration system and the fish are free to swim against strong currents, as they do in the wild. The most important factors to farm salmon at scale are a stable source of fresh and saline water and a well-developed and regulated system to discharge non-toxic water. Our Florida Bluehouse has access beneath the Florida surface to both freshwater (which makes up for less than 5% of our needs) and saline water (not suitable for drinking or irrigation) that has not been polluted or exposed to industrial activities. Because our salmon is raised on land, it will never have contact with sea lice or be exposed to wild fish diseases. This allows them to grow strong and healthy in a humane way.

4-THE SALMON INDUSTRY IS KNOWN FOR CREATING A LOT OF POLLUTION, CAN A FISH FARM REALLY BE SUSTAINABLE CONSIDERING THE AMOUNT OF WASTE?

The Miami Bluehouse has a unique water source bringing a new level of purity to the product. Our water source is naturally purified through limestone rock in a sustainable ancient artesian aquifer. The water is more than 20,000 years old and has never been exposed to man-made contamination such as microplastics. We recycle over 99% of the water. The waste from our farm is also treated naturally through the Boulder Zone that is more than 3,000 feet underground. Not only that, but our fish trimmings and by-products can be processed into fish oils and protein powders. We’re excited to form relationships with Florida agriculture partners, using our innovative fish farming operation to enhance the strength of traditional farming in the state.

5- SALMON ARE CARNIVOROUS. THEY ARE FED A MEAL PRODUCED FROM CATCHING OTHER WILD FISH AND OTHER MARINE ORGANISMS. SALMON FARMING LEADS TO HIGH DEMAND FOR WILD FORAGE FISH. SALMON REQUIRE LARGE NUTRITIONAL INTAKES OF PROTEIN AND FARMED SALMON CONSUME MORE FISH THAN THEY GENERATE AS A FINAL PRODUCT. HOW CAN THAT BE CONSIDERED SUSTAINABLE?

Our salmon eat an all-natural, antibiotic-free diet, rich in vitamins, minerals, soy, and wheat. Our feed includes fish meal and oils sourced from trimmings and by-products that would otherwise become food waste. Our use of by-products minimizes pressure on scarce marine resources and furthers conservation efforts. We’re always striving for more sustainable methods, including working with our feed suppliers to incorporate microalgae and insect meal options.

6- WHAT ARE THE ADVANTAGES OF FARMING ON LAND OPPOSED TO IN THE OCEAN?

Raising fish on land means we don’t have to use antibiotics or hormones, no risk of escapes, and minimizes contamination of our oceans. For this reason, we claim Bluehouse Salmon as ocean safe. In our Denmark facility, we have proven that innovative onshore technology can produce delicious salmon. In our Florida facility, we further support the environment by bringing our salmon closer to the largest market for our fish. We consider it a win-win-win – for our oceans, for our customers, and for us.

7- WHAT IS THE ROLE OF FISH FARMS TODAY?

Nearly 80% of assessed fish populations cannot withstand further fishing (source). Though consumers may turn to farmed fish, wild fish are also effected by the wastes, hormones, parasites, pesticides, and antibiotics associated with sea-based fish farming. Our land-based Bluehouses release zero contaminants into our oceans, offer zero escapee risk, put no pressure on wild fish populations, and cause no harm to sea lions or other adjacent species.

8- HOW DOES YOUR SALMON COMPARE NUTRITIONALLY TO WILD SALMON?

We see our salmon as a superfood. Compared to wild salmon, our fish is higher in Omega 3s and lower in mercury. Like all salmon, Bluehouse is a low-calorie protein source that is also low in saturated fats.

This article was featured on The New York Times originally. Written by Florence Fabricant. Norway put farmed Atlantic salmon (salmo salar) on the map about 50 years ago. Today Atlantic salmon is raised around the globe. The company Atlantic Sapphire even has them swimming in Florida. Two Norwegians, Johan Andreassen and his cousin Bjorn-Vegard Lovik, joined with a Danish aquaculture expert, Thue Holm, to create the company in 2010, in Denmark. They were mindful of the carbon footprint of transporting the fish by air to other countries, notably the United States, so in 2017 they opened a facility and installed their fish farm in Homestead, Fla., south of Miami. The salmon are raised in big indoor saltwater pools fed from the area’s extensive aquifer. The fish, each about 12 pounds and raised without hormones or other additives, were harvested for the first time a few months ago, and were rated “best choice” by the Monterey Bay Aquarium Seafood Watch; they are now being sold as fillets, under the label Bluehouse Salmon. The fish has good texture and a very mild flavor. Many chains, including Publix, Wegmans and Safeway carry it. It’s also available shipped from Allen Brothers in eight-ounce fillets, six for $99.95.

This recipe is Whole 30! Recipe by @jam_jar_kitchen. This Whole30 Salmon Niçoise Salad features combines roast salmon with veggies, olives and a tangy mustard and herb vinaigrette for a healthy and delicious meal that’s sure to impress. Quality really does make a difference when it comes to this Whole30 Salmon Niçoise Salad. Personally, I absolutely love using Bluehouse Salmon. Bluehouse Salmon is onshore raised, sushi grade, non GMO salmon based here in the U.S. No hormones or antibiotics are ever given to the fish and sustainability is a key focus of the company. Plus, and most importantly, it is absolutely delicious! Ingredients and Substitutions The great thing about this salad is that it is completely customizable! Don’t like tomatoes? Leave them out! Love olives? Double it up! You can really play around with what you have on hand!

• 2 lb side of salmon: I love using Bluehouse Salmon as it comes fresh, not frozen, so I can cook with it right away.
• Ghee or Butter: Be sure to use ghee if you’re on a round of Whole30. Butter works just fine as well, but quality does matter. My favorite is Kerrygold.
• Capers
• Lemon: You’ll use the zest and juice for this recipe.
• Garlic
• Baby potatoes: Any color works, I like a mix of purple and new potatoes.
• Green beans
• Cherry Tomatoes
• Shallot: Finely diced red onion can be used as a substitute.
• Eggs
• Olives: I love using Jeff’s Kalamata Olives for this recipe but you can do a mix of your favorite kind. Just be sure to check the labels for any Whole30 non-compliant ingredients if you’re on a round.
• Olive Oil
• White wine vinegar: You can sub this for champagne vinegar if your prefer.
• Dijon Mustard: Be sure to check your labels to make sure it’s Whole30 compliant. Primal Kitchen has a great dijon mustard, Whole Foods 365 brand also works beautifully!
• Wholegrain mustard: As with the dijon, be sure to check your labels. If you don’t have any wholegrain mustard on hand you can replace with dijon. I just like the texture.
• Fresh Herbs: You will need parsley, dill and thyme for this recipes. Feel free to play around with other herbs you have on hand. You can also replace fresh dill and thyme in the dressing for dried herbs, but be sure to cut the amount in half.
• Lettuce: I love using a combination of Butter lettuce leaves and spring mix for this recipe. But you can use your favorite lettuce or whatever you have on hand.

Equipment Needed for Whole30 Salmon Niçoise Salad You will need a sheet pan to roast the salmon on. You will also need a steamer or steamer basket. I love my pan from Our Place for this recipe! The Method: Let it Steam This methods differs slightly from some others because my preferred method of cooking the potatoes, eggs, and green beans to steaming rather than boiling. What I like to do is set up my Our Place pan with steaming basket and start with the potatoes, then take those off and do the eggs, then take those off and do the green beans. I love this method because you’re only dirtying one pan and the process is pretty streamline. Wait! You can steam eggs?! Yes! It’s actually my preferred way of cooking them! For a jammy egg steam for around 6 minutes. And for hard boiled you’ll want to do 8-9. I like doing around 7 minutes for this recipe so they aren’t runny, but not too firm. Directions Prepare Your Ingredients and Make the Dressing Preheat the oven to 415 degrees F. Take the salmon out of the fridge and allow to set at room temperature for about 15-20 minutes while the oven preheats and you prep your veggies. Slice your potatoes in half (if desired) and wash your green beans and lettuce. Chop your herbs and capers and bring out remaining ingredients for easy access. Set aside. Make the dressing by combining 1/2 cup olive oil, 2 tbsp white wine vinegar, 1 tbsp chopped capers, the juice of 1/2 lemon, 2 tsp dijon mustard, 1 tsp wholegrain mustard, chopped shallot, 1 tbsp chopped parsley, 1 tsp chopped fresh dill, 1 tsp chopped fresh thyme and a pinch of salt & pepper to taste. Whisk together or shake in a jar with lid until well combined. Set aside. Roast the Salmon Prepare your sheet pan for the salmon by spraying or rubbing a little olive oil on the pan. You can also use a sheet of foil for easy clean up. In a small bowl combine 4 tbsp of softened ghee or butter, 1/4th cup of chopped parsley, 1 tbsp of capers, the zest of 1 lemon and 2-3 cloves of crushed garlic. Mix to thoroughly combine. (I typically use my hands). Place the salmon on the prepared baking sheet skin side down and pat dry with paper towel. Generously season the top of the salmon with salt & pepper. Then, using your hands rub the butter mixture evenly over the top of the salmon. Bake the salmon in a preheated 415 degree F oven for 15-17 minutes until the salmon flakes. *Be sure not to overcook.* Remove from the oven and set aside and let cool slightly. Remove the skin of salmon before serving. *You can also cook the salmon in advance and refrigerate until ready to serve if you prefer cold salmon with your salad.* Steam the Potatoes, Eggs & Green Beans While the salmon is cooking, fill a pot or deep skillet with about an inch of water and bring to a boil over high heat. Place a steaming basket over the water and fill with the halved potatoes. Cover with a lid and steam for around 7 minutes until tender. Remove the potatoes from the basket and set aside to cool. Add a little more water if needed and place 5 eggs in the steaming basket. Cover with a lid and steam for 5-6 minutes for runny or 8 for hard boiled. *I like doing about 6-7 minutes for this recipe so the yolks are just set.* Remove the eggs from the basket and set aside to cool. Top up water if need be and add green beans to the basket. Cover with and steam for 1-2 minutes and prepare an ice bath with cold water. When the green beans are tender immediately remove from the basket into the ice bath so stop the cooking process. Drain and set aside. Assemble the Salad To plate the salad with the whole salmon you will need a large serving platter. Arrange lettuce leaves on the platter then place the salmon on top. Arrange steamed green beans, potatoes, boiled eggs and olives around the salmon. Serve with the dressing and enjoy! For DIY Assembly simply cut the salmon into portions and set out on a plate. Set out a large bowl of lettuce and the remaining ingredients as well as the dressing and allow individuals to serve themselves.

This recipe is Whole 30! Recipe by @mama_rocki This evening I made a delicious salmon recipe with Bluehouse Salmon! This salmon was shipped right to my door! Let me tell you a little bit about this salmon and why it is so special! It gets delivered to your door fresh, never frozen! It is USA raised, sushi- grade, no antibiotics, hormone free, raised onshore, and non-GMO! This is honestly some of the best salmon I have ever had and I love that it came out of my very kitchen! As a former athlete and fitness professional I know this Bluehouse Salmon is an amazing superfood and will help me power through my crazy day being a mom and those workouts I try to squeeze in! I know a quite a few people starting or doing the whole 30 diet plan! So I wanted to create something that would allow them to have a delicious, easy, and quick dinner while on this diet!

Ingredients for Salmon:

• 4 6-8oz filets of Bluehouse Salmon

• salt

• pepper

• 1 lime

• 2 lemons

• 3tbsp olive oil

• 3 garlic cloves minced

• Fresh cilantro

Ingredients for Avocado and Tomato Topping:

• 2 avocados diced

• 2 cups cherry tomatoes cut in half

• 1 tbsp olive oil

• 1 whole lime- juiced

• 1 tsp Chile powder

• salt & pepper

Side:

• Right Rice: Rice

• Follow instructions on bag!

Instructions:

1. Turn oven on to 350 degrees Fahrenheit.

2. In a separate bowl add the olive oil, salt and pepper to taste, the juice of 1 lime and 1 lemon, garlic cloves, and a handful of fresh cilantro chopped. Mix well and pour over salmon.

3. Next we want to make the marinade and let the salmon fillets marinate in a dish or bowl in the fridge for about 30min! (optional)

4. Take salmon out of fridge for about 5-10min just to take the chill off.

5. Place the salmon on a cooking sheet with foil. Add thin slices of lemon to top of salmon (like photo). Next wrap the salmon in the foil completely! This is to hold the moisture.

6. Place the salmon in the oven and bake for 20 minutes.

7. While salmon is in the oven cut your avocados and tomatoes and toss them in a bowl with the olive oil, lime juice, Chile powder, and salt and pepper to taste!

8. Take the salmon out, add your avocado and tomato topping, and serve immediately! Enjoy!

This recipe is gluten-free, soy-free, grain-free, dairy-free, Whole30 and Keto! Recipe by @holdmyglutenfreebeer Bang-Bang Flavor! What better way to celebrate World Health Day than with eco-friendly, sustainably-raised, Omega-3 oozing BANGIN' FIRECRACKER SALMON WITH CILANTRO-LIME CAULIFLOWER RICE? Saucy, spicy, healthy, and EASY! The tangy firecracker sauce whips up while the salmon cooks on its first side so this meal can be on your table in 10 minutes! I was so excited to be gifted this beautiful local-Florida salmon from Bluehouse Salmon.  Yes, you read correctly... Florida USA-raised salmon (available nationwide)! My local fishmonger explained to me that the salmon swim freely in uncrowded onshore "Bluehouses" where they are fed a healthy diet free from antibiotics and hormones. I would have been sold at that, but then he also held a piece next to my usual brand and the difference in quality was immediately visible. Now, I can also happily report that the taste quality is just as unmistakable! Let's talk about this Bangin' Firecracker sauce! On its own, it packs a wonderfully spicy flavor punch. When cooked with the salmon, it totally transforms into a dreamy, subtle heat that compliments the sweetness of the fresh salmon perfectly. Just look at that glistening yumminess!

INGREDIENTS:

For Sauce:

• 1/2 cup @primalkitchenfoods Avocado Oil Mayo (Whole30 approved)

• 1 T @cholulahotsauce hot sauce

• 2 T coconut aminos

• 1 tsp cayenne pepper

• 1 tsp apple cider vinegar

• 1 tsp @thaikitchen red curry paste

• 1 tsp chili oil

• * If your sauce is too thin, add 1 tsp cassava flour to thicken

For Salmon:

• 1 T avocado oil

• 1 pound salmon, cut into fillets

• Salt to taste

DIRECTIONS:

• In a small bowl, mix together all sauce ingredients

• Heat the oil in a skillet over medium-high heat

• Salt the skin salmon on both sides

• Place the salmon skin-side down in the hot oil and cook for 4 minutes.

• Baste the top of the salmon with some of the sauce, flip the salmon so the skin side is up, and continue to cook for 4 to 5 minutes until it reaches your preferred level of doneness.

• Drizzle with extra sauce and serve with cilantro-lime cauliflower rice.

   

The onset of the Pandemic brought a variety of changes to all industries. As people stayed home, their needs changed and thus their shopping patterns did as well. The seafood industry saw a big spike during this past year and fans cooked at home more and more and consumed more salmon in U.S. and Canada than we’ve ever seen before.  According to IRI, fresh seafood sales at supermarkets and other food retailers rose 25% from the previous year. Why did that happen? Before the Pandemic, it was found that the majority of people tended to order seafood at restaurants rather than cooking at home. As times changed, fans needed a way to enjoy their favorite seafood dishes at home. This change has prompted stores to expand their seafood offerings to accommodate for the increase in seafood consumption in homes.  Seafood, such as salmon, is hearty-healthy, rich in Omega 3-Fatty Acids and a good source of protein. This has made it a great option for Americans wanting to keep themselves healthy during the Pandemic. There is a wide amount of different kinds of seafood and a variety of ways to cook it, which has allowed people to change their meals up while staying home. In fact, behind shrimp, salmon is the number choice in grocery stores.  As exciting as it is to see our local restaurants opening their doors again, we’re thrilled to see all of our Bluehouse Salmon lovers cooking in the comfort of their homes. Visit our YouTube channel for dozens of recipe ideas and be sure to ask for Bluehouse Salmon by name in your local grocery store so you can shop and eat sustainably.  Make sure to follow us on Instagram and Facebook at @BluehouseSalmon. 

Salmon is delicious, heart healthy and versatile, making it ideal for any meal. Bluehouse Salmon complements a variety of diets since it's a clean, lean protein. Diets include: Ketogenic Diet, Paleo and Whole30.  The Ketogenic Diet focuses on high-fat, low carb meals which allow the body to burn fat for energy when in ketosis. Salmon is a great choice for the Keto Diet because it contains high amounts of Omega 3s, which are heart-healthy fats, while also having zero carbs.  The Paleo Diet is modeled on the diet of Prehistoric humans. This diet includes lean meats, fish, fruits, vegetables, seeds and nuts. It limits processed foods that arose from farming practices. Salmon is a great source of protein for anyone on the Paleo Diet because its full of Omega 3-Fatty Acids and Vitamin D.  Known as the reset diet, Whole30 focuses on eating natural foods such as vegetables, fruits, seafood, unprocessed meats, nuts, seeds and eggs. Salmon is Whole 30 approved since its unprocessed and full of health benefits. Bluehouse Salmon is proud to be free of antibiotics and hormones, making it perfect for your diet reset.  What are some healthy ways to serve Bluehouse Salmon?  Salmon can be prepared a variety of healthy ways, including grilled, baked and raw (served as sashimi). Depending on the diet you’re following, you can complement your salmon with different sides. Possible sides include: Grilled asparagus, herb roasted potatoes or cucumber dill salad. Check out the Bluehouse Salmon recipes below to get started:  Bluehouse Salmon Sashimi: https://www.youtube.com/watch?v=NCVST1UFdl4 Orange Pomegranate Bluehouse Salmon: https://www.youtube.com/watch?v=JWQQNYamolI As always, if you try any of these recipes, tag @BluehouseSalmon and use the hashtag #BluehouseSalmon so we can share it on our social media channels.  Make sure to follow us on Instagram and Facebook at @BluehouseSalmon.