He Braves the Sea for You & Me

572401Gentle readers, I’d like to introduce you to my friend Jarret Stevens of the Bristol Bay Salmon Company. I say friend rather than vendor, not only because Jarret has supplied me with my all-time favorite seafood weekly for many years, but also because he consistently does so with a smile like the one you see in the photo to the left.  If this isn’t the image of a man who loves what he does, I don’t know what is!  Whether fishing deep in Alaskan waters or counting change at the Hillcrest farmer’s market, Jarret seems right in his element.  I could go on, but I think I’ll let him speak for himself…

6476298“Bristol Bay, Alaska, is cradled by the Aleutian Islands and the Bering Sea. It is the final destination of the migrating wild Alaskan sockeye salmon which work their way into the Naknek, Egegik, and Kvichak rivers each summer. My family has fished for sockeye salmon in Bristol Bay since the 80′s on our boat, the Vortex. Nothing can be more exciting than to witness the greatest natural migration of salmon in the world as they come into the cold waters of Bristol Bay!

I founded the Bristol Bay Salmon Company because of my passion for fishing, respect for the high quality of the Alaskan sockeye salmon, and our desire is to bring this incredible food source to the people of southern California. Extreme care is taken to preserve the superior quality of the salmon for our customers. Each fish is carefully inspected by our processor so only the very best of our catch is filleted, vacuum sealed, and flash frozen within hours of their harvest.

Once you discover the wild sockeye salmon you’ll not only find it to be incredibly delicious, buy extremely healthy. Sockeye salmon has enormous amounts of long chain omega 3′s that are essential for the maintenance of a healthy mind and body. You’ll be pleased to know that the wild salmon is certified by the marine stewardship council as a sustainable resource.”

3080936Jarret’s salmon speaks for itself as well. Suffice to say that I divert a generous portion of my weekly farmer’s market budget to this nutrient-dense wonder food, and feel great about doing it.  Not to say that I don’t love fresh-to-the-market Dino-kale as much as the next gal, and believe me… roasted in lard and Celtic sea salt, it makes the perfect bed for baked Sockeye filets smothered in lemon/shallot/thyme cream sauce.  That being said, even freshly picked, organic, heirloom dark leafy greens just can’t compete with this nutritional powerhouse of a fish, in either nutrient-density or in my humble opinion melt in your mouth succulent flavor.

2240034Why?  Because according to Dr. Catherine Shanahan of Deep NutritionWhy Our Bodies Need Traditional Food, nutrient complexity is analogous to flavor complexity.  In the case of vegetables, the nutrients are locked tightly in the cellulose matrix of the plant.  According to Dr. Natasha Campbell-McBride of GAPS, unlike raw animal food, the cellulose of raw plant food is largely indigestible by the human digestive tract.  That means, until the cellulose is broken down, either through cooking or fermentation (ever try munching a leaf of raw kale or cabbage?) the flavors are bound as tightly as the nutrients.

Moreover, regardless of the high mineral content of dark leafy greens, or any other plant food for that matter, our bodies require an abundance of the fat-soluble vitamins A, D & K2 to absorb and deposit those minerals in our teeth and the bony structures of our frame.  According to Dr. Weston A. Price, in the absence of these nutrients, our bodies will excrete or worse yet, deposit minerals in our soft tissues resulting in painful calcification along with it’s mischief-making cohort… inflammation.  In fact, Dr. Price stated that it is quite possible for one to suffer from mineral deficiency even in the presence of adequate minerals in the diet.

9081037Now the plot thickens… contrary to popular belief these ‘activator’ nutrients are found almost exclusively in the fatty tissues of animal foods, specifically pasture-raised land and/or wild-caught seafood.  Yes vegetables contain vitamin A precursors, but no true vitamin A.  This from Sally Fallon of the Weston A. Price Foundation

Only animal fats contain vitamin A and vitamin A is present in large amounts only when the animals have a source of carotenes or vitamin A in the diet, such as green pasture, insects and fish meal…

927267Unfortunately, the vast majority of popular books on nutrition insist that humans can obtain vitamin A from fruits and vegetables…

Under optimal conditions, humans can indeed convert carotenes to vitamin A… But the transformation of carotene to retinol is rarely optimal. Diabetics and those with poor thyroid function, a group that could well include at least half the adult US population, cannot make the conversion. Children make the conversion very poorly and infants not at all — they must obtain their precious stores of vitamin A from animal fats— yet the low-fat diet is often recommended for children. Strenuous physical exercise, excessive consumption of alcohol, excessive consumption of iron (especially from “fortified” white flour and breakfast cereal), use of a number of popular drugs, excessive consumption of polyunsaturated fatty acids, zinc deficiency and even cold weather can hinder the conversion of carotenes to vitamin A, as does the lowfat diet…

It is very unwise, therefore, to depend on plant sources for vitamin A.”

3565988Naturally occurring vitamin D is likewise reliably found in only a small number of foods; wild-caught Sockeye salmon nearing the top of the list.

Vitamin K2?  Well, cultured dairy foods are abundant in this long-ignored, degenerative disease preventing nutrient, so secure your dose with a lovely Creme Fraiche/Lemon/Shallot/Thyme Sauce when adorning your salmon filet.  Divine!

7396507Be sure to stop by and say hello to Jarret next time you’re at the market, and remember to hold back a few dollars for one of his beautiful, delicious and deeply nourishing filets.

Here’s a recipe for a homemade Salmon Cream Cheese that makes a quick and easy out-the-door in no time breakfast on the go…  Enjoy!

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3 responses to “He Braves the Sea for You & Me

  1. Hello salmon lovers! I am truly flattered from this article. Hope to see you guys at Hillcrest or Vista farmers market. If not look forward to joining a cooking class and meeting you then.Thank you and I will continue to work hard in bringing the best wild salmon to San Diego.

  2. Pingback: Salmon/Pesto Ceviche | Lardmouth.com·

  3. Pingback: A Whale of a Deal on a Sockeye Meal! | Lardmouth.com·

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