We also carry some wonderful local gift items like, Wild Harvest jams, Aldrich Farms mustard’s, Burrows Bay herbs and teas, Demitri’s bloody mary mix and marinades, Trilby’s sauces and rubs, smoked oysters and “Skagit’s Own Fish Market” flour sack dish towels. All of these items make great gifts and stocking suffers. Many of our items can be wrapped and shipped for your convenience. Let us help put a “northwest flare” on your Holidays.

THANK YOU FOR SHOPPING LOCALLY AND HAPPY HOLIDAYS FROM THE STAFF AT “SKAGIT’S OWN FISH MARKET”

On a recent visit to Skagit’s Own Fish Market, I couldn’t help but notice that the furniture had moved again. The cash register was now 10 feet to the right, several display cases were in a completely different configuration, the Lopez Island Creamery ice cream counter was across the room and Oscar the octopus (to whom I had hoped to pay my respects) was nowhere to be seen.

This sort of thing happens nearly every time I go there. Fortunately, no matter how it’s arranged, there’s always fish.

As you might guess from its name, Skagit’s Own (located just off of Highway 20 west of Burlington) is a fish market featuring fresh, local seafood, much of it caught by owners Eric and Tana Skaugrud.

On any given visit the selection changes, but there are nearly always several types of salmon, halibut, cod, tilapia and rockfish. I’ve recently started buying rainbow trout here—just the right size to pan fry, and perfectly cleaned and butterflied. They’re incredible on the grill, stuffed with lemons, or pan-fried in bacon fat (bacon fat!).

All the fish can be cut to order, although getting the exact right amount is sometimes tricky, as the staff aren’t as willing to waste fish with excessive trimming. A few times I’ve ended up buying more salmon than I meant to, but I can live with that.

The Skaugruds get in regular shipments from Taylor Shellfish, so fresh oysters of many different varieties can be had without driving out Chuckanut to the farm store. They also have clams and mussels from Taylor, as well as tubs of shucked oysters. There are shrimp and scallops (and sometimes Angels on Horseback), and Dungeness crab are available live, cooked or already picked. The loose crab meat is one of my favorite indulgences. It may not be cheap, but it’s fresh and sweet and does not involve an hour spent cleaning crab juice off your kitchen counters. For my last birthday I stirred this crab into mac and cheese—and it was worth every penny.

Besides the fresh fish there are also various prepared specialties. This market is the only place I know of in the area that sells nova lox and finnan haddie. For the holidays they often get in salt cod and lutefisk. Not to mention the smoked salmon spread, pickled herring, the best canned albacore in the world (from Island Trollers on Whidbey Island) and squid ink.

This is also a fine place to pick up local non-seafood specialties like Golden Glen dill-garlic cheese curds, fresh eggs, salsa, a wide selection of dried herbs and spices, Aldrich Farms pepper jelly, as well as any condiment you could possibly want to go with seafood. Hot pot seasoning, Tabasco, coconut milk, breadcrumbs, wasabi, malt vinegar, sesame seeds, and Old Bay spice mix all crowd a set of shelves near the door.

Besides all this good stuff, there is lunch to be had! When I first starting going to the market they occasionally just had tamales, but eventually a full lunch menu took shape. I’m particularly fond of their halibut tacos, which are really all about the halibut. Instead of breading and frying the fish, they coat it with a spicy rub and pan sear it, then dress it liberally with salsa and fresh cucumber. It’s fresh and simple.

I haven’t had the prawn taco or the Dungeness crab sandwich, but I did recently try their oyster burger (because I always have to try an oyster burger) and it was a classic example of its kind—squishy bun, lettuce and tomato, plenty of mayo and huge oysters so fresh and lightly cooked they nearly dissolved into the bun. There’s also clam chowder (with a bread bowl), crab cocktail and oyster shooters.

None of the food is fancy, but you can’t beat the freshness of the seafood. If my husband and I have been out hiking in Anacortes or at Padilla Bay, the fish market is a convenient stop on the way back to Mount Vernon. We can buy some fish for dinner, have it put on ice in a bag (or stowed in a cooler, if we planned ahead), then get some lunch to eat out on the porch (where our muddy feet won’t bother anyone).

Or, for immediate gratification, if you don’t have time for a taco or a sandwich, you can always down an oyster shooter or two, followed by a cone of Lopez Island Creamery ice cream to take with you.

This is what grocery shopping should alway be like.

Taylor Shellfish Farm has roots in the Shelton area going back four generations. Taylor Shellfish is locally located here in the skagit vally on Chuckanut drive (HWY 536) and is a commercially developed farm bought a “million years ago” by Justin Talor. Taylor’s headquarters are located just off the road from there, on a complex that began decades ago in one-half of an aunt’s house and has since expanded to include a recently built multimillion-dollar processing facility.

Taylor’s business mix includes a 15-year-old aquaculture facility/hatchery in Mexico, and a hatchery opened in an aquaculture business park on the coast of Kona in Hawaii in 1993. Early in 2000, Taylor expanded again with a pearl farm in Fiji. The company has a sales outlet for aquaculture products in Hong Kong, and exports both fresh and frozen shellfish worldwide. Its most lucrative U.S. geoduck markets are in Asian communities in California and New York; even so, 50 percent of the geoduck crop is shipped live overseas. Locally, geoduck can be found at Seattle farmers’ markets.

We are product to offer the following Taylor Shellfish Farm Products:

Pacific Oyster

Olympia Oyster

Manila Clam

Mussels

Great for kids big and small.

Skagit’s Own Fish Market is proud to offer homemade ice cream from Lopez Island Creamery. People love the  light and airy texture and the 13% butterfat that makes this ice cream irresistable.  Eight delicious and seasonal flavors to choose from; decadantly chocolate, vanilla, Skagit strawberry, cookies and cream, wild mountain blackberry, peanut butter chip, latte chip, and an always changing choice of sorbet. This week is guava and coming this weekend is fresh mango.

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• Salmon
• Halibut
• Crab
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