Learn how easy it is to cook and clean a whole Dungeness Crab from Seattle-based chef and Good Fish cookbook author, Becky Selengut.
Free Smoked Salmon Sampler for orders over $250.00
Recipe submitted by Serena Burns of www.serenabakessimplyfromscratch.com
Preparation Time: 10 minutes
Cook Time: 15 minutes
Serves: 6 (Adjust as needed for more or less)
2 cloves Garlic
1/2 teaspoon Dijon Mustard, ( You can add up to 1 teaspoon for a little spiciness)
1/3 cup White Wine Vinegar
3 tablespoons Water
1 teaspoon Italian Seasoning, Dried
1/2 teaspoon Sea Salt And Pepper, Or To Taste
2/3 cup Extra Virgin Olive Oil
1/2 cup Fresh Basil
Recipe SWAT Team this week tackles seasonal halibut to make easy and creative recipes
By Yasmin Fahr, Editor | Apr 06, 2012 @ 3:27 PM
Halibut season is just starting, so the editors here at TDM decided it was time to create some unique and original recipes to celebrate this flavorful white fish. To do so, we collaborated with Pure Food Seafood, who sent us samples of their halibut. Armed with steaks, fillets, and cheeks, our team set off to make tasty, spring-inspired recipes that can easily be replicated at home.
But first, we spoke with Sol Amon, owner of Pure Food Fish Market in Seattle, to answer some questions about their halibut, seafood mission, and more. Check out what they have to say below and try your hand at the recipes. (Let us know how they turn out!)
Author: Dean Zulich, NWBiH.com 2006-02-01
Seattle's Pike Place Market has been open now for almost a century, and in that time it has become one of the most treasured cultural institutions in the state of Washington.
In the center is Walter, of Pure Food and Fish, a stand that turns fifty this year. The owner Sol Amon has been at the market since 1931. In his late eighties, he is still peddling fish, and is not planning on retiring for at least another ten years.
Harry Calvo, in the foreground, returned from Vietnam in 1967, looking for a summer job at the Pike Place Market. Also known as “Cal Ripken of the Market”, Calvo is still a favorite of the passing crowds at Pure Food Fish, famous for his smile and “that goofy ‘aw shucks’ look”.
In 1911, Jack Amon came to America and began selling fine seafood from a stand in Seattle's world-famous Pike Place Public Market. This family business, Pure Food Fish, is still a single long counter in the Pike Place Market run by Jack's first son, Sol.
Quick Cooking Facts and Tips
Cooking Frozen King Crab Legs
Most frozen crab legs are already pre-cooked so they will just need to be heated. When cooking frozen crab legs, we recommend that you place them in a colander or steamer over rapidly boiling water. The pot should be about one-third of the way filled with water. You will need to cover the pot and steam your frozen crab legs for about ten minutes or until they are completely heated.
2 person (s)
4 person (s)
15 min (s)