Fresh Seafood

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

  • Pan Searing Scallops
    The main trick to cooking scallops is to keep them hydrated. To achieve this while pan searing scallops pat your scallops thoroughly dry with a paper towel and season them to taste. Simple is great – salt and pepper may do the trick. Warm the pan to high temperatures**, add oil (olive oil/avocado oil). Once the pan is at a sufficient temperature place scallops onto pan, with space in between. Remember the more oil you use – the faster they will cook. Sear on each side for about 90 seconds – as well as the sides. Remove from pan and serve.

    • The ideal pan temperature is the lowest temperature at which water doesn’t accumulate anywhere in the pan. Water released from the scallops should immediately turn to steam.

    Grilling Scallops
    Cooking scallops is glorious primarily because they are full of flavor – it doesn’t take much of anything to prep them for the grill. Pat the scallops dry and add some salt and pepper. You can add some light oil to the grill rack and cook them through, turning them just once. A typical cook time is between 4 to 5 minutes.

    Sauteed Scallops
    As with the other techniques we want to pat the scallops dry and sprinkle with a dash of salt and pepper. Add a bit of oil and a dash of butter to a large skillet. Over medium heat add scallops to pan, a few at a time cooking approximately 1 to 2 minutes per side or until the scallop is golden brown on the outside and translucent in the middle. Afterwards wrap the scallops on a heated platter and cover with foil. Add a bit of white wine, lemon juice and thyme to the pan and cook another 2 to 3 minutes. Remove from heat and return the scallops to the pan and toss with the sauce. They are now ready to serve.

    Read It

  • Celebrated by seafood lovers as a treasured delicacy, Pacific Northwest smoked salmon makes for a delicious gift or addition to any meal. We carry a wide variety of smoked products, including: Alderwood Smoked Salmon, fresh Garlic-Pepper Smoked Salmon, Smoked Salmon Jerky, Cold-Smoked Salmon Nova Lox, Smoked Alaskan Black Cod, and beyond. There truly is a variety for everyone!
    Continue Reading

    Read It

  • How to Preserve Fresh Scallops

    Our fresh Jumbo Scallops are delicious and are worth buying bulk! If you can't eat the entire order within the first two days your product arrives, freeze it! To do so, seal the scallops in a moisture-resistant wrap or freezer bag. If you can, use a vacuum sealer or high-quality moisture-resistant wrap. Double-wrap them. Remember to label and date the freezer wrapping and place the scallops in a freezer set to 0 degrees F or below. These will store for up to two months.

    Read It

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

    Preparation time: 30 minutes including cooking!

    Ingredients:
    1 pound Linguine cooked in salted water and liquid reserved
    1 pound Shrimp
    2 tablespoons Butter
    2 tablespoons Olive Oil
    1 Whole Shallot
    pinch red pepper flakes (optional)
    Zest of 1 Whole Lemon grated
    1 1/2 cups Pasta Water Reserved
    3/4 cup White Wine (Pinot Grigio is good)
    Juice of 1 Whole Lemon
    1 cup Freshly Grated Parmesan
    Continue Reading

    Read It

  • INGREDIENTS:
    2 tablespoons vegetable oil
    1 tablespoon soy sauce
    3 tablespoons, choice of chardonnay, bourbon, or whiskey
    1/2 teaspoon ground ginger
    1 tablespoon brown sugar
    fresh ground pepper to taste
    2 pound salmon fillet
    1/2 teaspoon lemon juice
    Continue Reading

    Read It

  • Chow, Baby

    Posted on October 12, 2012 in Featured In

    Gourmet Cooking

    Healthy eating doesn't have to mean whey protein doused with carrot juice. Let Mario Batali and three other top chefs turn you into a guy-food gourmet. It's an age-old adage: Give a man a fish, feed him for a day. Teach a man to buy a fish, sauté it, then serve it with a mound of mango salsa, and you feed him for a lifetime.

    Continue Reading

    Read It

  • Market lost & found

    Posted on October 12, 2012 in Featured In

    Monday, August 6, 2007 - 12:00 AM
    Permission to reprint or copy this article or photo, other than personal use, must be obtained from The Seattle Times. Call 206-464-3113 or e-mail resale@seattletimes.com with your request.

    By Stuart Eskenazi
    Seattle Times staff

    For every story told about Pike Place Market, countless go untold. Some have been lost over time and bear repeating. Others wait to be found.
    Here are a few nuggets from the lost-and-found files of the Market, which turns 100 on Aug. 17.

    Continue Reading

    Read It

  • How to Cook Mussels

    Mussels must be thoroughly cleaned and rinsed several times before cooking. Mussels purchased from Pure Food Fish Market will have already been cleaned, so a quick rinse before cooking will suffice.

    To Steam Mussels

    Once the mussels have been thoroughly cleaned, remove and discard any shells that are open or broken.

    Mussels only need to be steamed in a tiny amount of liquid, due to the fact that when they open up during cooking, they release their own liquid, which makes a tasty broth or sauce. If there is too much liquid, the flavour of the mussels' own liquid will be diluted and completely lost. Take care when seasoning the broth, as the liquid from the mussels is quite salty and does not need too much more salt.

    Continue Reading

    Read It

  • Crab Cakes

    Posted on October 12, 2012 in World Famous Recipes, Crab Recipes

    Servings

    1-2 person (s)

    Ingredients

    • 3 ribs of celery
    • 1 medium onion
    • 1 large green/red pepper
    • ½ cup of flour
    • ½ cup bread crumbs
    • 3 beaten eggs
    • ½ cup of half&half
    • 1 lb. of Dungeness Crab Meat

    Instructions

    • Step 1: Sauté together 3 ribs of celery, 1 medium onion, 1 large green or red pepper (all roughly chopped) in butter with garlic and a dash of Tabasco until tender.
    • Step 2: Mix well with ½ cup each of flour and bread crumbs.
    • Step 3: Add 3 beaten eggs, ½ cup of half&half and 1 lb. Dungeness crab meat
    • Step 4: Fold gently and add salt and pepper to taste
    • Step 5: Oil a griddle or iron skillet and measure out batter in 1/3 cup spoonful’s
    • Step 6: Grill until golden brown, as you would with pancakes- try to turn them only once.
    • Step 7: Serve with Salsa, sour cream, or your favorite cocktail or tartar sauce.

    Read It

  • Servings

    2 person (s)

    Ingredients

    • 1/4 cup sliced almonds, chopped finely
    • 1/4 cup plain breadcrumbs
    • Salt and fresh black pepper, to taste
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried oregano
    • Chile flakes, to taste
    • 1 egg
    • 1 tablespoon honey mustard
    • 1 pound halibut fillet
    • 1 tablespoon olive oil
    • 1/2 tablespoon butter

    Continue Reading

    Read It

Items 1 to 10 of 11 total

Page:
  1. 1
  2. 2
 

Login