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The Market at River Falls | 301-765-8001
10124 River Road Potomac, MD 20854
Open Mon - Sat 10AM - 7:30PM | Sun 11AM - 7PM

Straight Talk About Salmon

  • July 17, 2019

Salmon Market River Falls PotomacYou’re wondering what to have for dinner tonight… it’s summer, it’s hot out and you want it to be quick & easy, delicious and of course healthy, right?

You walk over to the seafood case and there amongst the pale whites of most of the fish and the ice, that bright beautiful coral color stands out…SALMON…yes, that looks delicious!

It is widely known that fish is an important source of protein. A low calorie and versatile option that is recommended as part of a healthy diet.

Salmon in particular is rich in heart-healthy omega-3’s and low in saturated fat. The American Heart Association recommends eating at least two 3.5-ounce servings of fatty fish like salmon every week. Even pregnant or breastfeeding women who were once discouraged from consuming too much of this seafood, have received an updated message from the US Food and Drug Administration (FDA) and US Environmental Protection Agency (EPA) to eat a minimum of two servings a week as well.

As a rule, farmed salmon is the most eco-friendly protein on the planet.

But it’s important to understand what you’re eating as there are distinct differences between farm-raised and wild caught salmon. There are also distinct and critical health differences in the practices of salmon farms.

So, what are those differences?

Wild caught salmon swims freely in its natural environment eating plankton and other animal proteins contributing to its richness in omega-3’s and making it heart healthy for us to eat. Wild salmon are naturally pink because their diet consists largely of krill & shrimp.

Here at The Market, we source our wild salmon from Alaska, Vancouver & the Seattle area during its peak season between May 15th through the end of September.

We work directly with our very own fishing boat Captain at Paradigm Seafood ( https://www.paradigmseafoods.com) who fishes and sends the salmon directly overnight from Alaska to Dulles airport where we pick it up a couple of times per week.

We primarily receive Sockeye salmon, Coho salmon and when supply and luck collide, we receive King Salmon which is the caviar of fish.

Over 90% of the salmon eaten in the US today is farm-raised and globally that number is about 60%.

The two biggest producers of farm-raised salmon are Norway & Chile. While there are salmon farmers using safe practices, the vast majority of farm-raised salmon is not good for you. The fish are fed food made in a lab to help them grow quickly so they can be sold fast and cheap. The pens are densely packed with fish swimming in antibiotics, feces and de-lousing chemicals. And to make them look pretty, they are being injected with dye to give them that rich pink color that consumers have come to expect.

Do you really want to eat that or feed that to your family?

We are fortunate to have partnered with Nora Pouillon, a James Beard award-winning chef, restaurateur, and an organic industry leader in humanely-raised livestock practices who helped found Blue Circle Foods.( https://www.bluecirclefoods.com )

The only farm-raised salmon we carry here at the market year round is sourced through Blue Circle from Norway. Their promise and ours is that there are never antibiotics, never growth hormones, never GMOs, never synthetic pigments, and never mystery sources.

The food we serve to you is the same food we eat ourselves, feed to our children and grand-children!

The Lobster Roll

  • July 6, 2019

Lobster Roll Potomac Market River FallsSummer in Maryland is synonymous with eating crabs. It’s hard to imagine a summer without the fun of this communal tradition…outside, gathered together picking and enjoying a bountiful table full of crabs. We love them boiled or steamed. Not to mention, no Maryland pantry is without at least one can of Old Bay seasoning at all times.

But a little further North, there is another crustacean that rules the tradition of summer eating. The lobster. And more specifically, the “Lobster Roll”.

To clarify, New England consists of Maine, New Hampshire, Vermont, Massachusetts, Connecticut & Rhode Island and there are three distinct styles of this summer “sandwich”: the Connecticut Lobster Roll (introduced in 1929), the New England Lobster Roll, a.k.a. “Lobster Salad Roll” (introduced in 1965), and the Maine Lobster Roll.

Depending on where you go, menus vary as do opinions regarding this regional delicacy and what makes a “Real” Lobster Roll.

The Maine version, while not the original version, is what the purists refer to when they say lobster roll. First, the roll itself is a New England hot-dog bun. The sides are flat, often buttered on the outside and lightly grilled or toasted, and the split is on the top instead of the side. Second, the lobster meat is served cold and tossed lightly with mayonnaise and is usually a mixture of knuckle, claw & chunks of tail meat.

The “Lobster Salad Roll” is almost identical to the Maine version and many New Englanders do not distinguish between the two. However, this variation will typically have lettuce on the bun and/or celery in the lobster, mayo mix and will still be served cold.

The Connecticut Lobster Roll is lobster meat sautéed with clarified butter and served warm on a more traditional style roll. This was actually the original lobster roll hailing from Milford, CT at a restaurant called Perry’s.

Most all styles are served with French fries, onion rings or potato chips, a side of coleslaw and a pickle.

Of course, like any other classic dish, there are those who want to reinvent the wheel to make it their own. As such, you may find celery salt, paprika, Old Bay, fresh cracked black pepper, parsley, basil, dill, or tarragon in a lobster roll.

So, if you’re tired of crabs (which of course we know is ridiculous) and want to try this classic summer dish from New England, we always have fresh cold-water lobster here in our tank. We are happy to steam them for you and we also sell picked lobster meat by the pound.

No matter which version you decide to make at home, the most important thing is to enjoy the sweet taste of the lobster meat. And while we know that lobster rolls may take a back seat to crabs for many of you, we can guarantee you will love them!