Fresh Seafood

The city of Oso, WA and all the mudslide victims are in our thoughts and well-wishes.

  • Love Your Heart, Eat Salmon!

    Posted on February 14, 2014 in Featured In

    February is American Heart Health Month, Seattle’s Pure Food Fish Market is Stocked with Fresh King Salmon

    February is American Heart Health Month, and Seattle’s Pure Food Fish Market is fully stocked with an abundance of fresh-daily, heart-healthy, and certified organic Northwest King Salmon, available for overnight Federal Express shipment across the United States.

    Fresh King Salmon is one of the healthiest forms of protein for our bodies, as it is not high in saturated fat, and it is also a good source of omega-3 fatty acids. “Omega-3 fatty acids benefit the heart of healthy people and those at high risk of — or who have — cardiovascular disease. Research has shown that omega-3 fatty acids decrease risk of arrhythmias (abnormal heartbeats), which can lead to sudden cardiac death. Omega-3 fatty acids also decrease triglyceride levels, slow the growth rate of atherosclerotic plaque and lower blood pressure (slightly)” – provided by the American Heart Association online.
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  • Pacific Northwest seafood delivered fresh to your doorstep – sounds amazing, right? When ordering from Pure Food Fish Market, that is exactly what you can expect to receive. To ensure the highest-quality seafood, we use FedEx overnight shipping with a $45 flat rate included for the first 10 pounds of seafood in our standard box. All of our fresh seafood products are packed with non-toxic gel ice packs and can be out of the fridge or freezer for up to 48 hours (smoked products can be out of the fridge longer). Each additional pound will result in a $3 charge. See the rest of shipping policies for additional information on ordering. Sending fresh seafood as a gift is also not a problem! We’re happy to include a card and gift box if desired.
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  • YIELD: serves two

    INGREDIENTS:2 lb Jumbo lobster tail
    4 oz Butter
    4 oz white vermouth
    4 sprigs Tarragon

    METHOD:
    Preheat an oven to 450 F. Split lobster tail in half and season with
    salt. Place lobster tail in hot sauté pan and deglaze with vermouth. Add
    tarragon and cook for 20 minutes, basting as you cook .

    Recipe provided by Canlis Restaurant's chef Jason Franey

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  • Recipe submitted by Serena Burns of www.serenabakessimplyfromscratch.com

    Preparation Time: 2 minutes
    Cook Time: 25 minutes

    Ingredients
    8 cups water
    4 4" long Pieces Lemon Grass
    4 whole Kefir Lime Leaves
    2-4 whole Red Thai Chili's
    4 tablespoons Fish Sauce
    1 tablespoon Roasted Red Pepper Paste
    3 tablespoons Tamarind Paste
    3 tablespoon Garlic Chili Paste Or To Taste
    2 teaspoons Honey Continue Reading

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  • Artisanal Food Top Picks


    Story Published: Aug 15, 2012 at 9:45 AM PDT

    The Food Editors from Sunset Magazine searched far and wide to find the best artisanal food available online. The Magazine's own Jess Chamberlain joined us to share their top picks.

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  • Good Earth, Good Water

    Posted on October 12, 2012 in Featured In

    For the discriminating foodie, three shopping meccas by Ronald Holden

    A fundamental truth underlies everything about food: unless you grow it, raise it or catch it yourself, you need a marketplace in which to find it. Even if you bake your own bread, you still need to buy flour; if you raise tomatoes in the backyard or a pot of herbs on the windowsill, you still need to buy salt and pepper.

    One of the reasons Seattle has become such a great food community is its abundance of raw materials: seafood, mushrooms, fruit, clean water. Add to that the hardworking farmers, fishermen and foragers, and the well-established networks for getting the ingredients of their goodness into the hands of buyers. In short: we've become a city of great marketplaces.

    We'll look at traditional, small-scale farmers' markets in upcoming issues. For a start, though, a stroll through three of Seattle's biggest and most colorful.

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  • Servings

    1.5 - 2 lbs per person

    Preparation

    30 min (s)

    Ingredients

    • 1/3 cup corn meal
    • 1 ½ lbs. of Fresh Large Local Mussels

    Instructions

    • Step 1: Clean mussels in cold water with 1/3 cup corn meal for 20 minutes
    • Step 2: Mussels should be “bearded” which means to remove the wisp of nesting material found on most locally harvested mussels
    • Step 3: Simple grasp the mussel with your thumb and forefinger, the mussel should pull easily and neatly.

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  • Servings

    4 person (s)

    Preparation

    30 min (s)

    Ingredients

    • 2 tablespoons extra virgin olive oil
    • 3 anchovies, finely chopped
    • Pinch crushed red pepper (to taste)
    • 1 medium leek, green and white parts, chopped
    • Salt and freshly ground pepper
    • 1 cup dry white wine
    • 2 pounds live mussels, scrubbed and debearded
    • 1/4 cup (1/2 stick) unsalted butter, softened
    • 5 large garlic cloves, finely chopped
    • 1/4 cup chopped fresh parsley
    • 1 baguette, sliced, for dipping

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  • Servings

    4 person (s)

    Preparation

    60 min (s)

    Ingredients

      • 2 1/2 cups water
      • 1/2 cup polenta
      • 1/4 cup (1/2 stick) unsalted butter
      • 1/4 cup grated Parmesan cheese
      • 2 Anaheim peppers
      • 2 poblano peppers
      • 2 red bell peppers
      • 2 banana peppers
      • 3 tablespoons olive oil, divided
      • 1/2 cup diced sweet onion
      • 2 teaspoons Chinese five spice powder
      • 1 tablespoon red wine vinegar

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  • Servings

    4 person (s)

    Preparation

    60 min (s)

    Ingredients

    • 6 ears yellow sweet corn (for Juice)
    • kosher salt
    • 1/2 pound fingerling potatoes
    • 3-4 tablespoons extra virgin olive oil
    • 3 tablespoons minced summer savory
    • fresh ground black pepper
    • 4 six-ounce halibut filets
    • 1/2 cup bacon, cut into 1/4" strips
    • 2 cups yellow corn kernels
    • 1 cup chicken stock
    • 1 tablespoon cold unsalted butter
    • 1 tablespoon minced shallots
    • 1 teaspoon minced garlic
    • 1 tablespoon minced parsley
    • 1 tablespoon champagne vinegar

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