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

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.

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.

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

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.

Copper River Season Opens May 15th!

An announcement from the Alaska Department of Fish and Game announced the first Copper River Salmon opening on May 15th! This fishery is considered by many to be the official start of the Summer salmon season. Product should be available at Vis Seafoods by Saturday May 17th or Monday May 19 pending on weather and plane schedules.

The Copper River produces King Salmon, Sockeye and Coho Salmon from mid-May through Mid-August. Our store will carry this product until the end of the season!