Adapted from South Florida Business Journal Salmon is the most consumed fish in the U.S, as Americans eat an estimated 400,000 tons of seafood staples each year. One day, most of that fish product will be Bluehouse Salmon! It starts with our $200 million site in Homestead, FL, home to what our parent company, Atlantic Sapphire, says will eventually be the largest land-based salmon raising facility on the planet. Atlantic Sapphire aims to supply at least 12% of U.S. and Canadian salmon by 2031. In the process, we would be creating thousands of direct and indirect jobs in South Florida. Our Bluehouse’s presence could make Miami-Dade County a new center for the fishery industry and bring additional, ancillary businesses to the area, said James Kohnstamm, the Miami-Dade Beacon Council's executive VP for economic development. “This is an innovation that could have an impact on how the entire world sources salmon, and we’ll be able to say a lot of that started in Miami,” he said.  

Why South Florida?

South Florida’s distinctive geology – which includes a massive natural underground aquifer system – lends itself to Bluehouse Salmon’s land-based tanks system. The aquifers act as a natural alter and supply our Bluehouse with the constant stream of freshwater and saltwater it needs to support a healthy environment or salmon. “Here we have access to freshwater that hasn’t been polluted or exposed to industrial activities, so we have optimal water quality for raising salmon,” Holm said. The Bluehouse also needed to be able to discharge high volumes of saltwater without having a negative environmental impact on the surrounding area. Southeastern Florida’s aquifer system happens to include a cavernous area called the Boulder Zone, which is used for treated wastewater disposal. “It acts as a natural filter for the water that we discharge,” Holm said. “The water is separated from any solids, is completely nonhazardous and stays in the Boulder Zone for years before returning to the ocean.”

Learn more about the past, present, and future of our parent company Atlantic Sapphire and how we came to be!

• 2010: Norwegian salmon entrepreneurs Johan Andreassen and Bjørn-Vegard Løvik, and co-founder Thue Holm establish Atlantic Sapphire.
• 2011: The company creates a commercial pilot of the Bluehouse in Denmark.
• 2016: Atlantic Sapphire begins searching for a location for a U.S. Bluehouse, with the aim of using that base to supply the North American market.
• 2017: The company begins the first of four phases of construction on the Bluehouse in Homestead.
• May 2020: Atlantic Sapphire is listed on the Oslo Stock Exchange.
• September 2020: The Homestead facility harvests its first generation of salmon and begins to sell the product to U.S. grocery stores and restaurants. 2021: The company is scheduled to begin phase two of Bluehouse construction.
• 2031: Planned completion of phase four of construction. The Homestead facility is slated to produce up to 220,000 tons of salmon.

Some fun facts! Our parent company will launch phase two of construction at its Homestead site in 2021 and plan to complete its four-phase development by 2031.

• 237: Employees slated to be at the Homestead site by 2021
• 8 kilowatts: Energy required to produce every kilogram of salmon
• 400K: Tons of salmon consumed in the U.S. each year
• 12%: Share of U.S. salmon market the company aims to supply by 2031
• 4 million: Salmon currently swimming in the Homestead Bluehouse’s grow-out tanks
• 5%: Share of water used in the Bluehouse operations that is freshwater

Make sure to follow us on Instagram and Facebook at @BluehouseSalmon and our parent company on Instagram, Facebook, and LinkedIn!  

Should you consume seafood during pregnancy? A big question that we are here to help answer. The Dietary Guidelines Advisory Committee (DGAC) recently released a scientific report with many positive findings for seafood consumption. Great news for our Bluehouse Salmon fans! Take a look at the findings:

• Seafood consumption before pregnancy may be related to a reduced risk of gestational diabetes and hypertensive disorders.
• Consumption during pregnancy may be related to a reduced risk of hypertensive disorders and preterm birth and better cognitive development and language and communication development in children.
• Women who are lactating should continue to consume seafood at the same amounts recommended during pregnancy
• Provide good sources of omega-3 and omega-6 fatty acids, such as seafood, beginning at ages 6 to 12 months, and prioritize seafood for toddlers ages 12 to 24 months.

In addition, findings from a systematic review by the DGAC found that “mothers who ate seafood during pregnancy had babies with average 7.7 IQ points higher than moms who did not” (Seafood Nutrition Partnership). These findings of the great impacts of seafood for cognitive development and language and communication development in children is amazing news, especially since there is no evidence of maximum intake level or negative impacts it can have! At Bluehouse Salmon, we pride in raising our fish without antibiotics or hormones in a sustainable way–so you can solely focus on nourishing yourself and your growing little ones in peace!

This warm and flavorful Tuscan style Salmon will become your new favorite comfort food recipe–just like mama made it. Classic touches like tomato, garlic, and herb meld together for a perfect combination of delightful flavors with every bite. The Tuscan sauce mixture together with warm salmon with broiled tomatoes will surely transport your taste buds through its iconic olive groves and vineyards. This two-part recipe will have you planning a trip abroad…well, we’ll settle with scrolling through Instagram looking at picturesque landscapes for now. We want to see your creations: so, show off your Tuscan salmon on social and make sure to tag @Bluehousesalmon and #BluehouseSalmon!   Tuscan Sauce Mixture:

• 1 tbsp salted butter
• 1 can canned fire-roasted tomatoes
• 1⁄2 small yellow onion
• 1⁄4 cup roasted red peppers (in water)
• 2 garlic cloves
• 1 tsp salt
• 1⁄3 cup sundried tomatoes (without oil)
• 1⁄2 cup veggie broth
• 1⁄8-1⁄4 cup cream
• 1⁄4 cup parsley
• Parmesan as desired

  Directions:

1. Add your cherry tomatoes, salt, pepper, olive oil, and yellow onion to a 400-degree oven and cook for 30 minutes
2. Next, add your garlic and veggie broth, allowing to simmer. Finish by slowly adding in your cream, stirring to combine. Top with parsley.

Salmon Ingredients:

• 4 / 4-6 oz piece of salmon
• 1 tbsp butter
• 1⁄2 tsp salt/ salt blend or desired amount • 1⁄4 tsp garlic granules 1⁄4 tsp black pepper (optional) 1-2 tbsp butter (for basting)

Directions:

1. Season your fillets evenly and let rest for a few minutes (closer to room temperature)
2. Using a sauté pan, place butter and fillets flesh side down, skin side up once the oil has heated.
3. Let your fish cook for approximately 2-4 minutes and turn until fish becomes opaque, adding your butter to the pan halfway through and basting the fish with butter until it has reached an internal temp of 145. Serve with your Tuscan-style sauce.

       

Looking for a light dinner dish? You can never go wrong with a classic Bluehouse Salmon recipe and a side salad. The mild anise flavors of the fennel, the spiciness of the arugula, the crunch of rosemary croutons plus the star of the show, the roasted butter herb salmon, creates a memorable flavor combination sure to satisfy even the pickiest palates. Perfect for a large household or just yourself–going the extra mile to create a decadent salad will have your heart smiling.

This recipe is divided into four parts:

1. Roasting the salmon
2. Preparing the salad
3. Making the dressing
4. Toasting homemade rosemary croutons.

We hope you have fun with these recipes and please don’t hesitate to share any tips for success or variations that you come up with.

Salmon Ingredients:

• 4 / 4-6 oz piece of salmon
• 1-2 tbsp butter
• 1⁄2 tsp salt/ salt blend or desired amount • 1⁄4 tsp garlic granules
• 1⁄4 tsp black pepper (optional)
• 1-2 tbsp butter (for basting)

Directions:

1. Season your fillets evenly and let rest for a few minutes (closer to room temperature)
2. Using a sauté pan, add butter and let heat. Add fillets flesh side down, skin side up once oil has heated.
3. Let your fish cook for approximately 2-4 minutes and turn until fish becomes opaque, adding your butter to the pan halfway through and basting the fish with butter until it has reached an internal temp of 145.

Salad Ingredients:

• 1 sliced Easter egg radish
• 1⁄4 small thinly sliced fennel bulb
• 1⁄4-1⁄2 granny smith apple
• 1⁄2 avocado
• 1⁄4 cup croutons
• 1 cup packed arugula
• Dressing as desired

Directions:

1. Prepare your oven to make your croutons or enjoy the salad with your favorite croutons.
2. Using a mandolin, slice your radish, apple, & fennel into thinly sliced pieces, following by cutting the apple into matchsticks. Reserve apple in lemon juice if making ahead of time.
3. Combine all ingredients in a bowl with your favorite lemon vinaigrette or attached dressing.

Dressing:

• Juice of 1 lemon
• 1⁄8 tsp black pepper
• 1 chopped garlic clove
• 1 tbsp dijon mustard
• 1 tbsp Parsley
•  1⁄2 tsp honey
•  1/4c up extra virgin olive oil

Directions:

1. Add all ingredients to a bowl except your olive oil stirring constantly.
2. Once combined, slowly add in your olive oil to create your vinaigrette.

Rosemary Croutons:

• 3 sprigs of rosemary
• 1 package of sourdough or gluten-free bread
• 1⁄3 cup extra virgin olive oil
• 2 tsp salt
• 1 tsp garlic granules

Directions:

1. First, begin by heating your oven to 350 degrees.
2. Using a chef’s knife, finely chop your rosemary sprigs into fine pieces and reserve in a bowl.
3. Using your favorite (sliced) bread, chop into small to medium diced-sized pieces and reserve in the same bowl as your rosemary.
4. Following this, add in your salt, garlic granules, as well as your extra virgin olive oil & combine with clean hands until fully mixed.
5. Next, bake your croutons on a sheet tray until golden (approximately 20-25 minutes) turning halfway through.
6. Reserve in a sealed container for your salad!

We want to see the finished product, make sure you tag us at @BluehouseSalmon, and use the hashtag #BluehouseSalmon, and maybe we will feature you on our social channels!  

This Apricot Mustard Salmon with Grilled Asparagus and Warm Farro Salad with Pistachio Gremolata recipe might be a mouthful, but we’re certain that it’ll become a favorite for those days you want to experiment pairing Bluehouse Salmon with unique flavors and textures. So, go on, keep reading to discover why this apricot mustard, grilled asparagus, and warm Farro salad with pistachio gremolata recipe is beyond delicious. Side note: We are taking suggestions on a shorter, bite-size name for this recipe. Long name but LOTS of flavors.

Let’s talk Heart Healthy Bluehouse Salmon:

1. An introduction to Farro: this ancient grain is heart-healthy the same way Bluehouse Salmon is, full of fiber, protein, vitamins, minerals, and antioxidants.
2. Farro is the perfect complement to due to its nutty flavor and unique, chewy texture. Combine it with parsley and you have yourself a salad, perfect for topping off the apricot mustard salmon on top.
3. Bluehouse Salmon is packed with Omega 3s and is a heart-healthy addition to your diet.

This three-part recipe seems intimidating at first, especially with the addition of the Pistachio Gremolata, but it’s quite streamlined and simple. Just make sure you read the ingredient list and tools needed before embarking on this flavorful journey. As always, tag @BluehouseSalmon and use the hashtag #BluehouseSalmon so we can share it on our social channels!

Salmon Ingredients:

• 4 / 4-6 oz piece of salmon
• 1 tbsp butter
• 1⁄2 tsp salt/ salt blend or desired amount
• 1⁄4 tsp garlic granules
• 1⁄4 tsp black pepper (optional)
• 1-2 tbsp apricot jam (unsweetened)
• 1 tbsp mustard
• 1-2 tbsp butter (for basting)

Directions:

1. Season your fillets evenly and let rest for a few minutes (reserve apricot jam for finishing)
2. Using a sauté pan, add butter and let heat. Add fillets flesh side down, skin side up once the oil has heated.
3. Let your fish cook for approximately 2-4 minutes and turn until fish becomes opaque, adding your butter to the pan halfway through and basting the fish. Just prior to the fish being complete add your apricot jam & complete your final basting to further extend the caramelization of your fish with butter until it has reached an internal temp of 145. **Make sure your apricot jam is softened prior to adding to the pan. **

Farro & Pistachio Gremolata:

• 1⁄4 cup packed curly parsley
• Zest of 1 lemon
• 1/3 cup pistachios
• 1⁄8-1⁄4 tsp salt
• 1 garlic clove
• 1 1⁄2 tbsp extra virgin olive oil
• 1 cup cooked farro
• Parmesan if desired (optional)

Asparagus:

• 1 tsp butter
• 1⁄8 tsp salt
• 1⁄8 tsp garlic granules

Directions:

1. Cook farro according to directions and reserve in a bowl, until cooled.
2. Pulse your pistachios until finely chopped and reserve in the same bowl. Following this, zest 1 lemon and finely chop your parsley while adding the remaining ingredients. Season to the desired flavor profile.
3. Using a separate pan, cook your asparagus, turning frequently to achieve a bright green color. Remove & plate with farro at the base of your dish, salmon over top, and finish by draping the asparagus over the top. Enjoy.

   

Protecting the oceans isn't just our passion, it's our life’s work.

On June 8th, 2020 we celebrated World Oceans Day by partnering with Ocean Wise Seafood, the leaders in providing shoppers with information and education so that they can easily choose sustainable seafood for the long term health of our oceans. At Bluehouse Salmon, we've made it our mission to find a sustainable alternative to raising fish and to provide you with delicious salmon without risking the health of our oceans. Every part of our brand is designed with our blue planet in mind. The team at WorldOceansDay.org has committed to protecting 30% of our blue planet by 2030, called 30x30.

We asked our fans what questions they had about sustainable seafood and aquaculture and Claire from the Ocean Wise Seafood science team took over our Instagram Stories to give us the answers. Here’s what you asked:

Q1: What resources/ app/ symbols can I use and look for when buying sustainable seafood?

A1: When looking for sustainable seafood a great place to start is the seafood.ocean.org website! We update all our recommendations there monthly, and you can search by species. The Monterey Bay Aquarium Seafood Watch program is another great resource. Our salmon has been rated Best Choice by the Monterey Bay Seafood Watch program as well.

Q2: What’s the difference between sustainably harvested and responsibly harvested?

A2: Responsible seafood implies that the workers all along the seafood supply chain from producer to plate are all treated ethically and paid appropriately for their work. Sustainable seafood on the other hand is referring mostly to environmental performance although increasingly responsible is a huge component to overall seafood sustainability. Check out  FishWise.org to learn more.

Q3: How can I make sure that my grocery store carries sustainable seafood options?

A3: The best thing you can to make sure your seafood counter carries sustainable seafood is to demand it. The more people start asking for it, the more normal it will become that they actually do have it on hand. Be sure to ask for a sustainable seafood option like Bluehouse Salmon the next time you are shopping.

Q4: How many months are your salmon in your land-based system?

A4: 24 months. From hatchery to the plate, it’s just two years.

Q5: Why is land-raised salmon considered sustainable?

A5: Closed systems like the Bluehouse ensure that we do no negatively impact our wild ecosystems and species. This significantly reduces the risk of transferring diseases and parasites to wild salmon populations, and any impact potential from escaped fish. Bluehouse salmon also recirculates the water up to 99%, reducing our dependence on this important resource. The fish is also raised without hormones or added chemicals. Be sure to follow our friends at Ocean Wise Seafood for even more important information.

There are plenty of reasons summer is the best season: longer days, lounging by the pool, popsicles melting down your hand... adding more fresh seafood to the menu! Not sure where to start? We've got you covered. This Cajun Roasted Bluehouse Salmon will have you fired up no matter the temperature outside. There are 3 components to this recipe: the corn and pepper mixture and the whipped pepper puree, adding that subtle kick to the star of the show: a blackened Bluehouse Salmon fillet. You can also make this a seafood affair: add a serving of shrimp on the side to complement the smooth texture of our salmon with the crunch of our smaller seafaring delight. On to the recipe!

Corn & Pepper Mixture:

• 1 tbsp butter
• 1⁄2 onion
• 1 red bell pepper
• 2 garlic cloves
• 2 tsp Blackening seasoning
• 1 cup coconut milk or 1/2 cup milk-based cream + 1/2 cup veg broth
• 1 cup of corn
• 1⁄3 cup tomato sauce
• 1⁄2 lime (optional)
• 2 tsp maple syrup
• 1-2 tbsp parsley

Directions:

1. Start by chopping your ingredients into dice-sized pieces, while finely chopping your garlic. Reserve.
2. Adding butter to your pan, allow the ingredient to heat on medium-high and add-in your onions and peppers into the pan.
3. Follow with your corn and remaining ingredients and let simmer for approximately 10 minutes. Season as desired & finish with parsley.

 

Whipped Red Pepper Puree:

• 2 lb of red bell peppers
• 1 tbsp avocado oil or extra virgin olive oil
• 1 tsp salt
• 1 tsp garlic granules
• 2 tbsp parmesan or coconut milk (optional)
• 1⁄4 tsp black pepper

Directions:

1. Season & cook in the oven at 425 for 30-35 minutes or until fully roasted.
2. Blend the peppers in a high-speed blender until fully combined, adding parmesan or coconut while on high.

 

Blackened Salmon:

• 4 / 4-6 oz piece of salmon
• 1 tbsp butter
• 1⁄2 tsp salt/ salt blend or desired amount 1⁄4 tsp garlic granules
• 1-2 tsp favorite blackening seasoning blend
• 1⁄4 tsp black pepper (optional)
• 1-2 tbsp butter to baste
• 1 tsp dijon
• 1 tsp maple

Directions:

1. Season your fillets evenly and let rest for a few minutes, brushing the dijon and maple over the top once seasonings have been added. (closer to room temperature)
2. Using a sauté pan, add butter and let heat. Add fillets flesh side down, skin side up once the oil has heated.
3. Let your fish cook for approximately 2-4 minutes and turn until fish becomes opaque, adding your butter to the pan halfway through and basting the fish with butter until it has reached an internal temp of 145. Serve with your favorite grilled & blackened shrimp as well as a grilled lime.

Ready and done? White wine (preferably Sauvignon Blanc) or even a Riesling or Gewurztraminer pair well with Cajun and seafood dishes–but of course some sparkling or flat water, lemonade, iced tea or whatever you want is also a great choice. We want to see your take on this Cajun Roasted Salmon. Tag us at @Bluehousesalmon and #bluehousesalmon and you might get featured on our social media!

Kid-friendly salmon is finally here with our Salmon Nuggets recipe. Children often have to be introduced to new food up to 15 times before they are comfortable adding it to their regular meals and we all know that this can be especially true with fish. We came up with this tasty Bluehouse Salmon Nuggets recipe to help introduce the recommended serving of fatty fish to your little ones, but we definitely won’t stop you from enjoying this dish alongside them. This recipe is quick, easy, and healthier than traditional frozen fish sticks. Plus, salmon is a natural immune booster and heart-healthy. Picky eaters (regardless of age) will love Bluehouse Salmon’s mild, buttery flavor that is complemented with the crunchy texture of a nugget. Recipe directions below, or take a look at our short video. [video width="640" height="360" mp4="http://bluehousesalmon.com//www/wp-content/uploads/2020/07/98407221_190844902007440_8891280392663599891_n.mp4"][/video] Start with 3 Bluehouse Salmon fillets, then:

• Remove the skin
• Cut into cubes
• Add 1 tsp dried herbs to panko breadcrumbs with salt and pepper, set aside
• Crack 2 eggs and whisk, set aside
• Set aside 1/3 flour
• Mix 1/3 cup panko with seasonings
• Coat the salmon cubes in the flour, dip into the eggs, and coat with the panko.
• Bake 425 degrees for 12-15 min
• Let cool and serve with your favorite dipping sauce!

Make sure to tag us @BluehouseSalmon and #BluehouseSalmon if you try this recipe. Let us know what kind of unique spin you might put into it! There’s nothing we love more than seeing families come together in the kitchen.

Bluehouse Salmon is bringing heart health to the forefront!

Did you know that the American Heart Association recommends eating two servings of salmon or fatty fish each week? Our fish is hearth healthy and ocean safe. Raised without antibiotics, pesticides, or microplastics, we deliver salmon you can feel good about. With our heart-healthy recipes, you can make sure to keep your body’s hardest working muscle strong. The omega-3s found in salmon can combat high blood pressure, blood clots, and irregular heartbeats. Take care of yourself while taking care of the planet. We believe that your food should bring you a sense of satisfaction. Bluehouse Salmon is known for its buttery, mild taste, and health benefits. We’re making it simple to pair heart-healthy ingredients with the nutrients that complement the omega-3 fatty acids found in our fish that make a difference in your diet. Some of our favorite heart-healthy ingredients include:

• Spinach
• Red Peppers
• Quinoa
• Corn
• Kale
• Avocado
• Garlic.

Whether it’s avocado toast topped with salmon or fresh kale salmon salad, it’s always a good point to add more of these heart-healthy ingredients to your grocery list. Our bodies need all of the good food they can get, and we’re here to guide you through a sustainable, healthy, and delicious dining future.