Barlean’s Fishery in Ferndale
Through a conscious diet and nutritional supplements, acquiring the nutrients you need to keep your body healthy doesn’t have to be all-consuming—it can even be delicious. In the Pacific Northwest, fresh seafood—salmon specifically—is a local favorite for healthy eating.
Barlean’s Fishery Inc. in Ferndale has been distributing seafood since 1972. The family-run business began as a direct-order fish delivery service after Dave Barlean designed a revolutionary style of fishing boat. Today, Barlean’s has grown into not only a successful fishery, but a manufacturer and distributor of some of America’s best-selling Omega-3 supplements.
Through this two-tiered approach, Barlean’s provides products like fresh salmon and organic flaxseed – both of which are an excellent source of Omega-3 fatty acids.
General manager of Barlean’s Fishery, Mark Riedesel, said they carry three different kinds of salmon—chinook, sockeye, and coho. Regularly consuming Omega-3-rich foods like salmon can help in lowering cholesterol, he says.
Omega-3’s have numerous benefits for heart health as well. In fact, the American Heart Association recommends you eat one to two servings of fish each week. Fish contain the protein and calories your body needs without the high levels of saturated fats found in other fatty meats. Supplements like fish oil and flaxseed also have been shown to benefit cardiovascular health.
Healthy brain development is also supported by Omega 3’s. This makes it especially important for kids to consume enough Omega-3 since their bodies are still growing. These nutrients are also essential components that make up the membranes surrounding the cells of your body, benefitting blood vessel health.
In Bellingham, restaurants like Twin Sisters Brewery Co. receive seafood from Barlean’s, but you can also order a personal shipment to prepare nutritious dishes in your own kitchen. Create crowd-pleasing recipes like this coconut fish curry with tomatoes, while keeping your family and yourself healthy in the new year.
COCONUT FISH CURRY WITH TOMATOES RECIPE
Featured on Barlean’s Fishery website, originally created by Flourishing Foodie.
Serves 3–4 people as a main dish
3 Tbsp. canola oil
½ tsp. mustard seeds
¼ tsp. cumin seeds
3 small shallots, chopped
4 cloves garlic, chopped
1.5 inch piece ginger, chopped
1 ½ tsp. chili powder
1 ½ tsp. coriander powder
¼ tsp. turmeric
2 Tbsp. water for paste
¾ cup coconut milk
1 cup water
½ lb. (1–2) fish fillets, preferably a mild-tasting white fish
1 tomato quartered or cut into eighths
Salt and pepper to taste
•In a frying pan on medium heat, fry the mustard seeds in canola oil until they start to pop.
•Add the cumin seeds, fry for one minute.
•Reduce to low heat, add shallots, garlic, and ginger. Fry until the shallots are translucent.
•In a small bowl, add the chili powder, coriander powder, and turmeric. Add 2 Tbsp. of water and stir to make a slurry. Add slurry to frying pan, fry for 2–3 minutes.
•Add coconut milk and 1 cup water to the frying pan and stir. Bring to a boil, then reduce to a simmer.
•Cut the fish into small pieces and lay flat in the frying pan in the curry coconut sauce. Add the tomato. The liquid should cover the fish, so add more if necessary. Season with salt and pepper.
•Simmer covered for 15 minutes.
•Remove the pan from heat and let sit covered for 30 minutes. Serve with rice.
For more like this, check out our Nutrition section here.