As our Fishtival celebration has grown with our business, we have been excited to share the good eats we enjoyed at the party here, so our online folks could join in on the fun. This year, we decided to ask our friends from Mike’s Food Truck to share what they were cooking up because we always love what they prepare! We know because they spend every Friday in our lot...
Roasted Shrimp Salad with Brown Gulf Shrimp A Roasted Shrimp Salad is not your typical salad! But this one is still full of all the goodness. Chef Josh peels the shrimp for ease of eating in this recipe. You can save those to make soup stock! Ingredients 1 tablespoon good olive oil 2 lbs shrimp 31/35 Kosher salt and freshly ground black pepper 1 cup good mayonnaise 1 tablespoon orange zest...
Sweet & Savory Sole Soup Chef Josh prepared this for our Spring tasting, and it's a perfect meal for these cooler temps as we wait not-so-patiently for Spring! It uses sole, a white Alaska flatfish with thin fillets that cook quickly. We sell this species two pounds an order, in one pound packs. This fish can be subbed for most whitefish recipes, but we especially like it this way! Ingredients ...
Salmon Niçoise Salad Chef Josh will prepare this for our upcoming tasting, come through and try some! March 24th, 9am-3pm, at the store. Ingredients 1 Wild for Salmon Sockeye Salmon Fillet 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/3 c teaspoons olive oil 8 ounces (2 1/2 cups) shell or other short pasta 6 ounces (1 1/4 cups) green beans, cut into 2" pieces 2 tablespoons red...
It's soup season y'all! Check out this smokin' good, one-pot wonder: Creamy Smoked Salmon Leek and Potato Soup. Ingredients 1oz of butter 1 bay leaf 2lbs redskin potatoes, diced 1 quart chicken or vegetable stock 1lb chopped leeks 4oz heavy cream 1/2lb Traditional Smoked Sockeye, cut into strips 1 small bunch chives, snipped Directions Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low...
