We just canned a fresh batch of Albacore Tuna in the last week. We use only sashimi grade North Pacific Albacore loins in our cans. This tuna is pole caught off the coasts of Washington, Oregon and California. We pack in 6.5oz cans with no water or oil added. The results are a solid chunk of white meat with a mild "fresh" flavor. This is the best tuna for your salads, tuna melts, pasta or straight out of the can! Available at our store or online!
Wednesday, February 25, 2009
Gourmet Canned Albacore Tuna
Tuesday, February 10, 2009
Valentine's Weekend
We will be offering a limited supply of live lobster for Valentine's Day weekend!
Our East Coast lobster will be 1.5 - 2 lb range for $16.95/lb. For no additional charge we can also cook and clean them for you - 24 hour notice is required.
Please call in your order early at 360-647-0207
Tuesday, July 1, 2008
Fresh Spot Prawns
We will be taking pre-orders for local Spot Prawns for the 4th of July weekend. They will be available Thursday morning. They will be live and head-on.
BC Seafood online offers wonderful nutritional and catch information regarding these tasty treats!
The following recipe is courtesy of InsideBayArea.com
Spot Prawns Roasted in Spiced Salt
Serves 4-6
You can use coarse or fine salt to roast the prawns; fine salt will form a firmer more compact crust that will be harder to crack after roasting.
Serves 4-6
You can use coarse or fine salt to roast the prawns; fine salt will form a firmer more compact crust that will be harder to crack after roasting.
2 tablespoons whole black peppercorns
6 whole allspice
2 bay leaves
1/2 teaspoon dried redpepper flakes
1/2 teasoon ground smoked paprika
2 lbs of spot prawns
10 cups salt
1) Heat the oven to 400 degrees and place a rack on the top third and bottom third of the oven
2) In a spice grinder, grind the peppercorns, allspice, bay leaves, red pepper flakes and paprika into a fine powder
3) Place the spot prawns in a large bowl, pour the spice mixture over and toss to combine. Place the salt in a separate large bowl and stir in 2/3 cups water so the texture is that of gritty snow.
4) Line two jellyroll pans with foil and spread some of the salt in a layer about one fourth inch deep. Divide the prawns evenly between the pans, arranging them in a single layer. Mound the rest of the salt on top, covering them comopletely in a smooth even layer.
5) Roast for 18 minutes until the prawns are fragrant and the meat is firm. Remove the pans from the oven and cool briefly.
6) With a sturdy metal spoon or chef's knife, chip a crack around the base of the salt crust and carefully life off the top. Use a dry pastry brush to wipe away any salt on the surface of the prawns. Serve immediately with finger bowls for rinsing.
6 whole allspice
2 bay leaves
1/2 teaspoon dried redpepper flakes
1/2 teasoon ground smoked paprika
2 lbs of spot prawns
10 cups salt
1) Heat the oven to 400 degrees and place a rack on the top third and bottom third of the oven
2) In a spice grinder, grind the peppercorns, allspice, bay leaves, red pepper flakes and paprika into a fine powder
3) Place the spot prawns in a large bowl, pour the spice mixture over and toss to combine. Place the salt in a separate large bowl and stir in 2/3 cups water so the texture is that of gritty snow.
4) Line two jellyroll pans with foil and spread some of the salt in a layer about one fourth inch deep. Divide the prawns evenly between the pans, arranging them in a single layer. Mound the rest of the salt on top, covering them comopletely in a smooth even layer.
5) Roast for 18 minutes until the prawns are fragrant and the meat is firm. Remove the pans from the oven and cool briefly.
6) With a sturdy metal spoon or chef's knife, chip a crack around the base of the salt crust and carefully life off the top. Use a dry pastry brush to wipe away any salt on the surface of the prawns. Serve immediately with finger bowls for rinsing.
Per Serving: 189 calories, 30g protein, 10g carbohydrates, 3g total fat, 0 saturated fat, 0 cholesterol, 776 mg sodium, 1g fiber. Calories from fat: 14 percent.
Tuesday, May 20, 2008
Fresh Washington & Alaska Razor Clams
The fresh razor clam season just opened off the coasts of Washington and Alaska. The commercial season for Washington is very short and the Alaskan season will continue through August. We are currently offering fresh cleaned razor clam meat in 1lb bags. The following recipe is courtesy of the Washington State Department of Fish and Wildlife.
Razor Clam Chowder
2 Tbl diced bacon or salt pork
1/2 C. Chopped onion
1 C. Diced Raw Potatoes
2 C. Water
1 Pint Clams Ground or Chopped and liquid
1 Can Evaporated Milk
3 Tbl Butter
1 tsp Salt
1/4 tsp. White Pepper
Saute pork or bacon until crisp. Remove scraps from pan and reserve for use later as a garnish. Add chopped onion to hot fat, saute until tender but do not brown. Combine cooked onion and diced potatoes in a deep saucepan. Add water, bring to a simmer for about 15 minutes or until potatoes are done. Stir in clams and all other ingredients. Heat until piping hot, but do not boil. Serves 6
2 Tbl diced bacon or salt pork
1/2 C. Chopped onion
1 C. Diced Raw Potatoes
2 C. Water
1 Pint Clams Ground or Chopped and liquid
1 Can Evaporated Milk
3 Tbl Butter
1 tsp Salt
1/4 tsp. White Pepper
Saute pork or bacon until crisp. Remove scraps from pan and reserve for use later as a garnish. Add chopped onion to hot fat, saute until tender but do not brown. Combine cooked onion and diced potatoes in a deep saucepan. Add water, bring to a simmer for about 15 minutes or until potatoes are done. Stir in clams and all other ingredients. Heat until piping hot, but do not boil. Serves 6
Saturday, May 17, 2008
Fresh Copper River Salmon in Today
We received our first delivery of Copper River Sockeye and Kings this morning. The next fishing opener is scheduled for Monday.
We also have a large fresh assortment of seafood for the weekend....Skatewing, Razor clams, Columbia River King, Sole, Rockfish, Swordfish & Mahi Mahi.
Thursday, May 15, 2008
Fresh Canned Copper River Sockeye!
This very early morning we canned up some Smoked Copper River Sockeye Salmon at our micro-cannery located at our James St store. All of our products go in the can skinless with no rib bones. The pin-bones are cooked and dissolve during the cooking process for that extra calcium benefit. We do not add any oil or water to our products. When you open one of our canned products there is no waste - everything is ready-to-eat straight from the can!
As you can see from the picture the salmon is carefully handpacked using solid chunks of salmon.
Friday, May 2, 2008
Halibut & Blackcod Season Currently in Effect
The Pacific Halibut & Blackcod season opened in early March. This fishery extends until mid-November. Our family's boat the F/V Vis just left Squalicum Harbor yesterday afternoon for it's turn at longlining up in Alaska. Blackcod is a wonderful fish to cook on the grill, steam or bake.
The following recipe is courtesy of the Alaska Seafood Marketing Institute. Hot-Smoked & Cold-Smoked Blackcod is smoked in-house at our store year-round.
Smoked Alaska Black Cod with Alaska King Crab and Shrimp Risotto
recipe by Stefani Marnon
Serves 4
recipe by Stefani Marnon
Serves 4
Ingredients:
4, 6oz Smoked Alaska Blackcod Fillets
Alaska King Crab and Pink Shrimp Risotto:
1/2 medium sized onion, diced
2 Tablespoons olive oil
1 cup Aborio rice
1/2 bottle Pale Ale
14oz Chicken Stock, Hot
7oz water, hot
1 cup Alaska Pink Shrimp
1 Alaska King Crab leg, cut into 1/4 rounds
1 Tablespoon tarragon, chopped
1 Tablespoon chives, chopped
2-3 Tablespoons butter
1/4 cup parmesan cheese
Directions: In a medium-sized pan over medium heat, saute' onion in olive oil until soft and translucent; season with salt and pepper. Add the rice and stir to coat; cook and stir until the grains turn opaque. Add the beer and continue stirring for 1 minute to allow alcohol to evaporate.
Add hot chicken stock to the pan until it just covers the rice and stir with a wooden spoon until the rice has absorbed all of the liquid. Continue adding the stock in small increments. When all of the stock has been absorbed, begin adding small increments of hot water until the risotto reaches the desired consistency(slightly firm but creamy). Fold in Alaska King Crab, Pink Shrimp, chopped herbs, butter, and parmesan cheese.
Pineapple-orange Soy Glaze: 1 cup pineapple juice, 1 cup orange juice, 2 tablesppons soy sauce, 1 teaspoon garlic chili paste.
Combine all ingredients in a small saucepan over medium heat and reduce by half.
Pan Sear Black cod in a hot saute' pan and finish cooking in a 450F oven.
To assemble, place a quarter of the risotto in the middle of the plate, top with blackcod fillet and pour glaze over the fish until it pools around the risotto.
4, 6oz Smoked Alaska Blackcod Fillets
Alaska King Crab and Pink Shrimp Risotto:
1/2 medium sized onion, diced
2 Tablespoons olive oil
1 cup Aborio rice
1/2 bottle Pale Ale
14oz Chicken Stock, Hot
7oz water, hot
1 cup Alaska Pink Shrimp
1 Alaska King Crab leg, cut into 1/4 rounds
1 Tablespoon tarragon, chopped
1 Tablespoon chives, chopped
2-3 Tablespoons butter
1/4 cup parmesan cheese
Directions: In a medium-sized pan over medium heat, saute' onion in olive oil until soft and translucent; season with salt and pepper. Add the rice and stir to coat; cook and stir until the grains turn opaque. Add the beer and continue stirring for 1 minute to allow alcohol to evaporate.
Add hot chicken stock to the pan until it just covers the rice and stir with a wooden spoon until the rice has absorbed all of the liquid. Continue adding the stock in small increments. When all of the stock has been absorbed, begin adding small increments of hot water until the risotto reaches the desired consistency(slightly firm but creamy). Fold in Alaska King Crab, Pink Shrimp, chopped herbs, butter, and parmesan cheese.
Pineapple-orange Soy Glaze: 1 cup pineapple juice, 1 cup orange juice, 2 tablesppons soy sauce, 1 teaspoon garlic chili paste.
Combine all ingredients in a small saucepan over medium heat and reduce by half.
Pan Sear Black cod in a hot saute' pan and finish cooking in a 450F oven.
To assemble, place a quarter of the risotto in the middle of the plate, top with blackcod fillet and pour glaze over the fish until it pools around the risotto.
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