These prawns are the finest quality you can get your hands on, with rich, delicious flavor and a superb texture.

Description

The Sea of Cortes white prawn is grayish to white in color. The raw meat is white and will turn pinkish when cooked.

Our gulf prawns are wild and completely natural. No phosphates are used in our products.
These prawns are perfect for grilling, sauteing, or boiling to use in cocktails.

Cooking Tip:
Try simmering prawns in beer, with celery and garlic. For a classic, use large Sea of Cortez, prawns to make Scampi in Wine. Add one finely chopped garlic clove and 2 teaspoons of finely chopped parsley to 3 tablespoons of melted butter. Brown lightly. Add 1 tablespoon of fresh lemon juice, 1/3 cup of dry white wine and salt and pepper to taste. Add 1 pound of shelled, prawns. saute quickly, stirring until done.

Alaska Black Cod is a premium whitefish choice for smoking, sautéing, poaching or roasting.

Description

No other Alaska species has quite the cachet of Alaska Black Cod. With its beautiful snow-white fillet and perfect flake, Alaska Black code is harvest seasonally and made available year-round.

All Alaska Seafood is wild and pure, responsibly managed for continuing abundance. Alaska boasts the largest Black Cod population in the world; tight regulations are enforced to ensure the continued sustainability of the species. Black Cod is harvested by longline and pots. The season for fresh Alaska Black Cod is March through mid-November, but this delicious fish is available frozen year-round.

PRODUCT OF A UNIQUE ENVIRONMENT
Swimming free in deep, frigid waters of the Bering Sea and the Gulf of Alaska, this premium whitefish develops the rich oil content that gives it its distinctive flavor and texture. And Alaska Black Cod is rich in omega-3 fatty acids, yielding a fish that’s an excellent source of high-quality protein and eating enjoyment.

VERSATILE YET SUBLIME
Alaska Black Cod’s beautiful white flake and velvety texture give it an incomparable mouthfeel no matter how the fish is prepared. Sweet and delicate yet intensely flavorful, Alaska Black Cod lends itself to a
variety of preparations, from simple to spectacular.

Skagit’s Own Fish Market also brings in Oregon & Washington coast “Black Cod.” when not available from Alaska.

One of Skagit’s own farm raised options is Steelhead raised in the cold waters of the Columbia River in Washington state.

Description

These Steelhead are fed an all natural diet and no hormones or synthetic feeds are ever used.

Steelhead flesh ranges in color from ivory to brilliant red and has a mild flavor similar to trout. Steelhead can be substituted in many recipes for salmon when available. Like salmon, this fish has a sweet and buttery texture and dark pink in color when cooked.

How to grill a steelhead:

Ingredients

• 2 pounds steelhead trout fillets
• 1/4 cup butter, melted
• 2 tablespoons lemon juice
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1/4 cup barbecue sauce

Directions
1. Preheat an outdoor grill for medium heat, and lightly oil the grate.

2. Arrange the trout fillets on a large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets.

3. Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbecue sauce; cook another 2 minutes

Pacific Rockfish is a northwest favorite. White to pink in color and very versatile. Ranging in size from 2 to 5 pounds.

Description

Most rockfish fall into two categories: red fleshed and brown fleshed.

Rockfish has a delicate, nutty, sweet flavor. The meat is medium- firm in texture, with a fine flake. This fish holds up well to baking and remains moist when cooked. The firm texture also makes rockfish suitable for soups, chowders, and stews.

In many cuisines, rockfish is whole, either steamed or fried, with a variety of sauces to accent the flavor. Fillets hold together better with skin on. While they might be sturdy enough to grill, whole, dressed fish barbecue well.

POACHED ALASKA ROCKFISH

• 1 lb. Alaska rockfish fillets, thawed if necessary
• 1 quart water
• 2 lemon slices
• 1/2 tsp. salt
• Dill sauce

Cut rockfish into serving-sized pieces. Combine water, lemon and salt in skillet; bring to boil. Add rockfish. (if necessary, add boiling water to cover fish.) Reduce heat and simmer about 10 minutes cooking time per inch of thickness measured at its thickest part or until rockfish flakes easily when tested with a fork. Transfer to serving a dish. Keep warm. Reserve 2/3 cup poaching liquid for Dill Sauce. Serve rockfish hot with Dill Sauce. Makes 4 or 5 servings.

Dill Sauce
Saute 1-1/2 teaspoons finely chopped onion in 1 tablespoon butter or margarine. Stir in 1 tablespoon flour, 1/4 to 1/2 teaspoon salt, 1/4 teaspoon crushed dill weed and dash pepper; cook until bubbly. Gradually add 2/3 cup reserved poaching liquid and 1-1/2 teaspoons lemon juice; cook and stir until thickened. Stir half of mixture into 1 slightly beaten egg yolk; return to hot mixture in pan. Cook and stir 2 minutes longer. Makes about 2/3 cup.

Known for its delicate, mild flavor, pearly-white color and tender, yet meaty texture, Alaska Sole enjoys wide popularity.

Description

VERSATILE AND APPEALING
Also known as flounder, Alaska Sole is a lean, tender fish with a mild flavor that makes it widely appealing to consumers. This versatile, low-calorie flatfish is also highly adaptable to both lighter eating styles and interesting ethnic favorites.

AVAILABLE YEAR-ROUND
All Alaska Seafood is wild and pure, responsibly managed for continuing abundance. With several different species available (including Dover, Flathead, Rex, Rock, and Yellowfin as well as Alaska Plaice and Arrowtooth Flounder), Alaska Sole is harvested in Southeast Alaska, the Bering Sea, and the Gulf of Alaska—and it is available year-round.

EASY TO PREPARE
Most commonly marketed as skinless, boneless fillets, Alaska Sole is ready-to-use, boasting quick, easy preparation with no waste, at a cost that’s very reasonable. The best cooking methods require minimal handling, such as poaching, steaming, and sautéing, making Alaska Sole ideal for today’s health-oriented consumers.
Skagit’s Own Fish Market also, when available, will bring in fresh sole from the East coast.

Alaska Cod is perfectly complemented by a wide array of sauces, herbs, spices and coatings.

Description

With its firm yet moist texture, distinctive large flake and mild, slightly sweet flavor, Alaska Cod adapts easily to most cooking methods, and can be roasted, poached, steamed, sautéed, or deep-fried for fish and chips.

A CONSUMER FAVORITE
One of the most popular North Pacific groundfish, Alaska Cod is the highest-quality cod available, with slightly sweet flavor and a moist, firm texture that makes it suitable for a wide variety of preparation methods.
Skagit’s Own Fish Market also brings in Oregon & Washington coast “True Cod.” when not available from Alaska. The Oregon & Washington coast cod are slightly smaller fillets but the same buttery flavor.

YEAR-ROUND AVAILABILITY
All Alaska Seafood is wild and pure, responsibly managed for continuing abundance. Harvested throughout the Gulf of Alaska, Bering Sea, and the Aleutian Islands, Alaska Cod is available fresh fall and winter and frozen year-round.

QUICK AND EASY PREPARATION
Available in fillets and portions, Alaska Cod is easy to prepare, with no waste. Alaska Cod can star on its own in the center of the plate, but it’s also excellent as an ingredient in salads, appetizers, and chowders

Sturgeon is a good fish for meat or chicken eaters because of its solid texture, and mild taste.

Description

The sturgeon is probably best known for the exquisite delicacy of its roe, marked as caviar. Raw sturgeon is pale pink and cooks up white. The flavor is mild and delicate.

Pacific squid is perfect for salads when lightly marinated or pickled. It is also wonderful sauteed in olive oil or deep fried.

Description

Pacific squid is available two ways, either in steaks or rings and tentacles.

Cooked squid is mild and has a subtle sweetness. The meat is firm yet tender. Illex squid has large, 8- to 12- inch tubes and is coarser than loligo. Raw squid meat is ivory beneath a naturally speckled membrane.

Cooked squid is opaque white and firm. Fresh or thawed squid should be moist, shiny and ivory colored. Pink, yellow or purple flesh indicates deterioration.

Edible parts of the squid include the arms (tentacles), the mantle (tube) and fins (wings). The body is covered with a thin skin that may be removed before cooking. Squid ink is often used to make black pasta

Cold waters of Puget sound consistently produce the most delicious oysters in the world. Conveniently removed from the shell and sorted by size for ease of preparation.

Description

Pacific Northwest oysters are mild and sweet, with a briny flavor and crisp texture. As with all oyster species, flavor depends on the waters in which it is grown. The deeply cupped, elongated shell is curly, thick and silvery gray to gold. Meat is creamy white, sometimes with a dark fringe around the mantle. Shell and meat colors vary by region and season.
Oyster meats should be plump and juicy. Dramatic meat discoloration suggests poor quality, but slight shades of pink, green or black may reflect diet and regional conditions. The Washington bays, where most of our oysters come from, have the great fortune of having tremendously shallow, warm waters, conditions ideally suited to oyster culture. How do you know if an oyster’s alive? Just tap on the shell to see if it closes. Or sniff: A dead oyster smells like sulfur

Though they may be large, sea scallops still cook quickly. Recipes often suggest cutting them in half across the grain before cooking, but the large size makes sea scallops a natural for the grill.

This larger scallop will work with many different dishes, from “Angles on horseback” to many pasta dishes.

Description

The largest commercially available scallops, sea scallops have a sweet, rich taste that ranges from mild to briny. Raw, the drum-shaped meat is a shiny, creamy white, sometimes with pinkish or brown spots. Top-quality scallops should have an ivory translucent and elastic springiness that allows them to keep their shape. Cooked meat is opaque white with a firm, lean texture.

Skagit’s Own Fish Market only carries “dry” scallops. This is important because with the wet scallops you are paying for the extra water they are soaked in.

Though they may be large, sea scallops still cook quickly. Recipes often suggest cutting them in half across the grain before cooking, but the large size makes sea scallops a natural for the grill.