In Season Now: Fresh Wild Alaskan King Salmon
Wild Alaskan King Salmon is prized for its higher levels of omega-3 fatty acids, its rich, red flesh and firm texture. The succulent flavor of King Salmon is showcased in simple preparations, here are a few suggestions:
- Rubbed in extra virgin olive oil and roasted in a heavy cast iron pan (or pyrex dish) in a 450-degree oven
- Sprinkled with coarsely ground Fleur de Sel and grilled on the barbeque -- add applewood smoking chips to your barbeque fire for extra smokey flavor
- Seared and served with lemon
Also, keep an eye out for Local Anchovies and Sardines that will be coming in mid-June
Local Fish in Season
Black Cod (also known as Sablefish and Butterfish)
Long, slender fish with black skin. Comes from the cold waters of the Pacific. Pearly white meat with deep, rich flavor and velvety texture. Large moist flakes. High in omega 3 fatty acids.
Best served: Miso glazed and broiled, or marinated in our housemade soy ginger marinade. Serve with brown rice and steamed bok choy.
One of the best-tasting flounders on the Pacific Coast. Soft, flaky, and sweet. A popular choice for kids and adults.
Best way to prepare: In a glass baking dish, place fillets atop thinly sliced white onion, fennel bulb, olive oil and dry white wine. Cover with foil and bake at 400 for 20-25 minutes. To make a sauce, take the remaining liquid from the bottom of the dish and place in sauce pan. Sauté butter, chopped parsley and capers. Pour sauce back over fish and vegetables.
Rock Cod (also known as Pacific Rockfish)
With a delicate, nutty flavor, Rock Cod is more firm and a touch more oily than other white fish. The most common fish used to make fish and chips, it also works very well with the above recipe for Petrale Sole.
Call to confirm availability