Newsletter Home     Industry Bite     Wild Watch     Featured Articles     Recipe of the Month     Send Us Your Ideas Wild seafood is increasing in popularity with consumers, chefs and health gurus alike, showing up more and more in epicurean, health and fitness publications. Check out the five "Wild Watches" below to see the latest. Food & Wine, September 2006 Chef Tim Love of the Lonesome Dove Western Bistro calls for wild salmon in his Stuffed Whole Wild Salmon recipe, which notes his preference for the delicate flavor of wild salmon. The article titled, "The Texas Two Step," highlights Chef Love's adoration of "big food" and the inevitable leftovers, which he turns into amazing meals. Indeed, he follows up the Stuffed Whole Wild Salmon with a leftovers recipe for Grilled Salmon Sandwiches. Food & Wine, August 2006 Readers are treated to a mouth-watering photo of Grilled Wild Salmon Skewers with Tomato Jam on the cover of Food & Wine's August issue. The recipe is featured in an article titled, "Tomatoes, a Love Story," which highlights Amy Giaquinta's Napa Valley harvest parties. For these parties, Giaquinta brings in Joe Vitale, executive chef of Napa-based Melissa Teaff Catering. In the cover shot recipe, Chef Vitale blends three varieties of Giquinta's tomatoes to make the "gingery, peppery jam to serve with grilled wild salmon skewers." In another article in Food & Wine, titled, "Chef Recipes Made Easy," readers can find the recipe for Pan-Seared Halibut with Tomato Vinaigrette, by Chicago's Chef Shawn McClain. The recipe notes, "Alaskan halibut is the star of this dish." Cooking Light, August 2006 Southern Chef Chris Hastings delights readers with his recipe for Grilled Wild Salmon and Vegetables in the August issue of Cooking Light magazine. The article, "Sense of Place," highlights Chef Chris Hastings restaurant, Hot and Hot Fish Club in Birmingham, Alabama. The article notes the effect of Hastings passion for supporting community businesses on the menu: "Hastings seeks the best possible sources for the ingredients he weaves into his dishes, and when he discovers a great find, he gives credit where it's due." Shape, September 2006 Shape magazine recommends readers "opt for wild seafood" rather than organic in an article titled, "When You Really Need to Go Organic," featured in the September issue. The article guides readers through the supermarket informing them which foods are worth "going organic" and which foods are not. It is no surprise that organic seafood isn't recommended as the United States Department of Agriculture has set no standard for organic seafood. Fitness, September 2006 The September 2006 issue of Fitness magazine recommends wild salmon in their "anti-inflammatory diet." The diet is featured in an article titled, "New Lifesaving Foods," that informs readers "how to eat to fight dangerous inflammation and fend off nearly every major disease." The rationale behind their recommendation: "Salmon is a top source of omega-3s."