Delta Blue Aquaculture

03/05/2023

Ingredients
- 1 cup kosher salt
- 1/3 cup light brown sugar
- 1 cup chopped dill, plus 8 large dill sprigs
- Finely grated zest of 2 lemons, plus 16 lemon slices
- Eight 8-ounce, center-cut salmon fillets, with skin
- 2 cups sake
- Olive oil, for drizzling

Directions
- Soak four 8-by-7-inch cedar planks in water for 2 hours.
- Meanwhile, in a medium bowl, combine the salt with the light brown sugar, chopped dill and grated lemon zest. Coat the salmon fillets thoroughly with the rub and arrange them in a large, shallow dish in one layer. Cover and refrigerate the salmon for 1 hour and 30 minutes.
- Rinse the salmon and pat dry. Return the salmon to the dish and cover with the sake. Refrigerate for 1 hour, turning the salmon halfway through.
- Light a grill, cover and heat for 10 minutes. Grill the cedar planks until grill marks appear, about 30 seconds per side.

Drain the salmon from the sake and pat the fillets dry. Brush the salmon with olive oil and place 2 fillets on each cedar plank, spacing them apart. Top each fillet with a large dill sprig and 2 lemon slices and drizzle lightly with more olive oil.

Turn off half of the burners on the grill. Carefully set two of the salmon-topped planks on the grill over indirect heat. Cover and grill the salmon for 25 to 30 minutes, rotating the planks halfway through, just until the salmon is cooked. Tent the salmon with foil to keep warm. Repeat to grill the remaining salmon. Serve.

03/03/2023

World Wildlife Day!

03/01/2023

Responsibly sourced, wild and aquaculture, shrimp and seafood.

02/27/2023

It matters where your seafood comes from. We believe that responsible seafood, value creation, and long-term relationships should go hand-in-hand. We care about where our seafood comes from and want to tell the story of how the seafood was raised, harvested, and delivered to the hands of customers.

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Seafood sourcing can be complicated and time consuming. Farmed or Wild? Is it responsibly harvested? Where was it raised? Does it meet your specifications and price point and value proposition? We remove the complications and give you the assurance to sell great seafood.

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Delta Blue has over 40 years of production and sales experience.

02/21/2023

02/19/2023

A shrimp's size is measured by the number of individual shrimp it takes to make up a pound. A label of 16/20 means that there are between 16 and 20 of these shrimp in a pound. Sometimes you'll see a letter U as well, like U10, which means fewer than 10 of those shrimp make up a pound.

The main takeaway? The smaller the number, the bigger the shrimp.

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Responsibly sourced, wild and aquaculture, shrimp and seafood.

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We build unique seafood brands and connect responsible seafood producers with buyers and marketplaces that value quality and customer service.