Don't Fear Fish

I'm Back

2008-09-25T20:25:00.000-07:00

Well, most of you have noticed that I have been away for a while. Noticed that I have not been over to FoodBuzz, nor creating waves over at ChefTalk. I have been through a couple of life changing events (all good) over the last 6 to 8 weeks. I have changed jobs for one. As much as I love being a fishmonger and helping folks out with their fish buying and preparing, I had to make a change for

Excuses - Excuses

2008-08-05T22:15:00.000-07:00

(Alder-Smoked Sea Scallops)Okay, I have been wanting to write this post for quite some time. And let me start by telling you where this comes from. I get new folks through my doors several times day who are "Just browsing," or "Just curious to see what you have." And as they are walking out the doors without buying anything or talking with any of the mongers, I always make it point to ask what

Smoked Ono

2008-08-01T23:44:00.001-07:00

Ono, or Wahoo is mild, flaky white fish that takes to smoke like a fish to water.

Food Bloggers must read this....

2008-07-27T00:59:00.000-07:00

The title of the post of interest is "Illegal or Not?"I found this killer blog on Foodbuzz.com and just had to share it with all you. It brings up a sticky subject in a very entertaining way.Make sure you read through ALL the comments. They are just as entertaining as blog itself.This blog has just found a subscriber for life.

Hawaiian Poke

2008-07-23T12:13:00.000-07:00

(I thank www.discovernikkei.org for the photo)Here is a recipe that is a Hawaiian staple. And for every family, there is their own special twist that makes it unique. The only MUST HAVE is to use the absolute freshest fish available.1 lb of one of the following: Tuna (Ahi or Albacore), Bonito (Aku), Marlin (Nairaga (Striped) Hebi (Spearfish) or Kajiki (Blue)), Salmon, Opah, (prepared) Squid or

Grilled Mahi-Mahi in Citrus Sauce

2008-07-18T17:40:00.000-07:00

A little more complicated than you are used to seeing in my blog, but I'll tell you what, this one is well worth it.(Marinade)1 cup Orange Juice2 tbs Soy sauce1/3 cup Brown Sugar2 cloves Minced Garlic1 tbs lemon juice2 tbs Melted Butter2 lbs Fresh Mahi-Mahi (you can portion it at this time, but I prefer not to)salt and pepperfresh cilantro for garnishsliced orange for garnishCombine marinade

Cooking with a Cedar Plank

2008-07-10T16:59:00.000-07:00

(this photo is from the website www.thenibble.com )(I am re-posting this from the archives due to so many folks asking me about it. Thanks for the interest!)This is one of my most favorite ways to cook salmon, halibut, mahimahi, and Opah. There are a couple of reasons why I like this method so much: 1) So easy with a serious WOW affect on the guests; 2) Fantastic flavor. Not only the fish,

Cooking Fish with Beer

2008-06-29T22:21:00.000-07:00

Oh yes..........Fish cooked in beer is one of the most flavorful ways to prepare your flaky white fleshed fish. I am not just talking about the wonderful beer-battered fish in chips style preparation either. I am talking about poached, fried, grilled, steamed, and broiled fish. Beer adds a great aroma and flavor no matter how you cook with it. You can use any white-fleshed flaky fish like Ling

"Swear Off Salmon?" Are you kidding me?!....

2008-06-16T21:49:00.000-07:00

(This article was taken from SeaFood Business last week. I thought it was a great editorial. Please read........)In his June 9 New York Times op-ed piece "Sardines With Your Bagel?" Taras Grescoe, author of "Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood," states his case for passing on salmon, America's No. 2 fish in terms of per capita consumption. Unreasonably high king

How to cook Halibut Quick and Easy with Blow-Your-Mind results

2008-06-13T17:30:00.000-07:00

Do you want a sure-fire way to impress your friends or spouse? Here is a simple-as-it-gets way to prepare Halibut (0r any flaky white fish)....1 lb Halibut skinned and portioned into 8oz portions1 cup Panko2/3 cups fresh grated Parmesan cheese1 egg beaten1/2 cup tempura powder (or flour will work just fine)your favorite seasoning to flavor (I use dill, tarragon, lemon zest, lime zest or simple

Miso-Glazed Black Cod (Sable fish)

2008-06-06T22:20:00.000-07:00

-6 (6-oz each) black cod or regular cod fillets-1/2 cup white miso-1/4 cup dark brown sugar-1 teaspoon toasted sesame oil-2 tablespoons mirin 1. Rinse the fish fillets and pat dry with paper towels2. Combine the miso, brown sugar, sesame oil, and mirin in a small bowl until the brown sugar is fully dissolved3. Brush about 2 tablespoons of the miso glaze on ech fillet4. Let marinate on a plate in

Study: Mercury Levels Lower in Farmed Salmon Than Wild

2008-06-05T15:16:00.000-07:00

SeaFood Business (I Found this at SeaFoodSource.com and found it quite interesting.....) June 4, 2008 - "Mercury and Other Trace Elements in Farmed and Wild Salmon from British Columbia, Canada," a report in the monthly journal

Safe Shellfish Handling

2008-06-03T16:03:00.000-07:00

I would like to thank my friend, Fishmonger, from the other coast at "Seafoodshop" for this article.Great information, Fishmonger!It is the time of year now when increased outdoor temperatures, and the natural inclination to spawn are upon us. To help prevent unwanted mortality follow these helpful guidelines.Keep shellfish refrigerated and buried in ice in a container that allows drainage.Proper

Simple Grilled Swordfish

2008-06-01T15:40:00.000-07:00

This is one of the easiest ways way to prepare Swordfish that will WOW your spouse and your guests.Go to your local fishmonger and have him cut a few Swordfish Steaks about an inch to an inch and a quarter thick. Make sure you ask them to let you smell the fish before they package it up for you. Ensure it smells like the sea with just a hint of fish. If it smells overly "Fishy," ask them if

Sesame Crusted Grilled Ahi Tuna in Ginger Soy

2008-05-30T18:21:00.000-07:00

2 Ahi Tuna Steaks (I like them big. 12-16 oz each)1 cup soy sauce (I prefer Aloha brand, a little milder than Kikkoman)1 tsp sesame oil1 Tbs Grated fresh Ginger5 cloves Garlic (minced or crushed)1/2 cup packed light brown sugar1/2 cup orange juicesesame seedsPut all ingredients except the Ahi and sesame seeds in a bowl and mix well.Place the Ahi steaks in the bowl with the marinade and let it

Cedar Plank Cooking

2008-05-26T22:47:00.000-07:00

(this photo is from the website www.thenibble.com )(I am re-posting this from the archives due to so many folks asking me about it. Thanks for interest!)This is one of my most favorite ways to cook salmon, halibut, mahimahi, and Opah. There are a couple of reasons why I like this method so much: 1) So easy with a serious WOW affect on the guests; 2) Fantastic flavor. Not only the fish, but

An interesting Video

2008-05-24T23:58:00.000-07:00

Here is an interesting video (well, two videos) that was brought to my attention . It is about sea lice and salmon. The effects of salmon farming in British Columbia, Canada. What an eye - openerPart 1Part 2

Please take a look

2008-05-23T14:05:00.000-07:00

Hey, just wanted to point you to one of my favorite blogs. This is from a fishmonger on the East Coast who really knows his stuff. Dig deep into his site, there is a huge amount of information. I think it is great to have his link on my site to offer an east coast taste against my west coast mentality. So if you like what you read here, add his blog to your list to get another point of view.

Pan Seared Halibut with Avocado Mango Salsa

2008-05-22T17:24:00.000-07:00

Here is a customer favorite:2 lbs Fresh Halibut 1 tbs butter Salt and Pepper SALSA: 2 avocados—peeled and diced 1 mango—Peeled and Diced 1/2 cup Chopped cilantro 1/3 cup red onion diced Juice of one lime Salt and Pepper to taste Combine salsa ingredients in medium bowl. Refrigerate for at least 1/2 hour to incorporate flavors.Heat butter in

How to tell what "Fresh" is

2008-05-20T23:46:00.000-07:00

I was in a forum today, and got this question, "How do I know what "Fresh" is? And below is what I wrote back. Then, it dawned on me that this would be a great topic for this blog. It is a bit generalized, so if you would like a little more in-depth explanation, just post your question(s) using the comment section.Yes. Smell is vary hard to mask. If it does not smell like the ocean with a hint

Salt Crusted Fish (a recipe)

2008-05-19T21:29:00.000-07:00

Here is a recipe that I keep getting emails about. And please, go ahead and use the post feature on this blog to ask questions. Make it look like there are actually people that read my blog. Any and all questions are welcome. I will do my best to answer them in a timely manor.This recipe is also one of my absolute favorite ways to cook whole small fish.I will start off with this: All

Copper River Salmon now in stores

2008-05-17T12:31:00.000-07:00

Copper River King and Sockeye Salmon are available in store now. Looks like the average price from the Pike Place Market is $40 /lb for the King and $32 /lb for the Sockeye. I called around to some of my other competitors such as Whole Foods, QFC, and Safeway and they are all within that same ballpark.As the season progresses, look for the prices to drop slowly at first and then they should

Copper River Update

2008-05-15T15:52:00.000-07:00

Well, as it seems to always be the case with the Copper River Salmon season opener, the weather is playing its part to make it as difficult as possible. With 40 knot winds and seven foot seas, the fishing has been close to impossible. Alaska Airlines has plans to fly 10 tons of this flavorful fish to Seattle for arrival on Friday. Let's cross our fingers and hope to see that shipment made.

Copper River Salmon

2008-05-12T23:15:00.000-07:00

The premier salmon season is almost here.Hopefully opening on time on Thursday the 15th of this month, is the famed Copper River Salmon season. Starting in the pristine waters of the Prince Williams Sound, these strong fish must navigate 300 miles of the cold, raging Copper River to their spawning grounds.It is the length and temperature of this river that makes these fish so special. Due to

Some Facts about Farmed Salmon

2008-05-08T23:04:00.000-07:00

Let me start off by saying that I am not the biggest fan of Farmed Salmon. However, it has it's place in my fish cases. Here's why:#1 and probably the most important as a fresh fish retailer is price point.Because farmed fish is cheap to buy at wholesale, it is cheap at the counter. Selling for around 6 to 7 bucks a pound, compared to 13 to 25 bucks a pound for the wild salmon, it is an