Fresh Seafood

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

  • Maybe your husband’s favorite food is Salmon or your Mom LOVES Penn Cove Oysters. Well – you don’t have to buy a plane ticket to indulge in these wonderful west coast products, because WE SHIP! And everything goes out overnight via Federal Express to anywhere within the United States – so you can plan accordingly! All of our packages are packed to last up to 48 hours – which is convenient for those hard weather times that every now and again may intersect with the delivery of our package. All our packages are in no need of a signature so if you have a jam packed day at work, or taking the kids to soccer practice, we will gladly leave it on your front door. We use a non-toxic gel ice to ensure freshness, so your product is the picture of perfection upon arrival. Eat up, it’s going to be delicious!

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  • What Rocks about Rock Fish?

    Posted on January 30, 2014 in Featured In

    Rock Fish is in season this month!

    Rock Fish comes primarily from the Pacific Ocean, where they thrive at deep depths. All types of rockfish provide a low calorie protein. Rockfish fillets have a firm texture that holds up quite nice in soups and stews. They also work well sautéed, baked, steamed or fried.

    Did you know that Potassium helps prevent high blood pressure? Rockfish provides 696 milligrams of potassium in a 5 ounce serving. Not only is Rockfish a rich source of Potassium but it also contains 46% of our daily value of Vitamin D, and a lack of vitamin D may lead to weak bones and osteoporosis due to your body being unable to absorb and use calcium! No good. Rock Fish is also packed with 85% protein, which is an essential nutrient for promoting a strong immune system and maintaining muscle mass.

    Our buddies over at have a fantastic recipe for you to indulge in – all you need is some fresh lemon, olive oil, your favorite spices and perhaps some almonds. Check it out here Baked Rockfish with Lemon.


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  • A favorite among seafood lovers around the world for its mild flavor and firm yet flaky texture, fresh Alaskan halibut is one of our most popular products at Pike Place Market. The halibut season runs annually, from mid-March until mid-November. During the season, wild-caught halibut can be purchased whole, or in steaks, fillets and cheeks (the most tender, flavorful part of the fish). When purchasing a whole halibut and choosing to have it filleted, please note that the head and bones will be removed, resulting in a 65% yield of the original fish’s weight.
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  • Recipe submitted by Serena Burns of

    Preparation time: 15 minutes not including letting clams sit in salt water.
    Bake time: 15 minutes
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    Rinse plank. Fill a container with hot water -- one large enough to fit the plank (a pan, sink or heavy plastic bag will work). Submerge for at least 20 minutes and as long as 4 hours to resist burning.

    Heat the barbeque to medium-high or about 425 degrees F. At this temperature, the grilling planks should give off a medium-to-light smoke.
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  • Secret Shortcut: Smoked Salmon

    Posted on October 12, 2012 in Featured In

    February 8, 2012

    Posted by Jennifer Anderson

    Hot-Smoked Salmon with Creme Fraiche and Crispbread -- a 30-second appetizer

    As a former resident of Seattle, I’m a sucker for salmon in all its forms, but especially smoked salmon. It’s one of my go-to ingredients for turning an everyday dish into something exquisite.

    First a quick smoked-salmon primer: Hot-smoked salmon has a firm, flaky texture, since the fish is cooked during the smoking process. Cold-smoked salmon (lox is included in this category), has a soft and silky texture, and is usually served in thin slices.

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  • Pike Place Market turns 100

    Posted on October 12, 2012 in Featured In

    03:31 PM PDT on Friday, May 11, 2007

    Nobody has been in business at the market longer than Sol Amon.
    "In this location 51 years," says Amon.  "I bought this market in 1956 with my dad."


    Sights, sounds of Pike Place Market

    The man behind Pure Food Fish has so much fun he can barely call this work and has more than half a century here.

    "This is the best the market's ever been right now," said Amon.

    We all know the things that make Pike Place Pike Place Market: the sidewalk musicians, the flying salmon, the flowers, the produce, the original Starbucks, that iconic sign and the superstar bronze pig named Rachel, the hustle and bustle of commerce and community that has been a fixture downtown since onion prices soared out of sight in 1907 and civic leaders invited farmers to the corner of First and Pike to sell produce direct to city folk.

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