Fresh Seafood

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

  • 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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  • Healthy Salmon Seasonings

    Posted on January 27, 2014 in Salmon Recipes

    Salmon is one of the most versatile fish available to us and makes a tasty blank palette for anyone to prepare. Here are just a few ways to play with your palette, and contribute to your healthy recipe book:

    Rosemary/Garlic Salmon: When baking just add a stem of fresh Rosemary, finely diced garlic and a few slices of lemon before baking in the oven at 375 degrees for 17 to 20 minutes. Rosemary is full of antioxidants as well as helps improve our memory.

    Herbal Dill/Pepper: Add herbal dill over the top of the uncooked salmon, as well as some pepper – bake at 375 degrees for 17 to 20 minutes and serve. Herbal Dill helps support your immune system by providing vitamins A and C.

    Fennel/Coriander Seed – Make the salmon rub by adding ½ tsp coriander seed and ¼ tsp fennel seed, kosher salt and black peppercorns. Add a little oil and rub atop of the salmon fillet. Throw it on the grill and cook to your liking. Fennel is a rich source of potassium as well as helps protect the eyes from inflammation

    We also have a fantastic Apricot Ginger Teriyaki Glaze that can be spread and cooked across a fillet.

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  • 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.

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  • Why is King Crab so Delicious?

    Posted on January 20, 2014 in Featured In

    Why KING Crab? First off a single King Crab leg cooked and served plain is 130 calories. The body of the crab often offers little meat, however, the legs are packed full of vitamins and minerals, and rich in Omega 3 fats. That means it helps reduce inflammation throughout your body and helps prevent cancer cell growth.

    King Crabs are unique not only because of how large they are and how delicious their meat tastes, but also because they only have six legs! Cooking King Crab can be a simple prep, and a delicious healthy meal. One of our favorites is topping a bed of leafy greens with cooked King Crab meat, graced with a light vinaigrette dressing. We have found some other fantastic recipes all over the place – but this one looks especially tasty!

    So back to the question, Why King Crab? We say, “Why Not!”

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  • Fresh Local Mussels
    Fresh Local Mussels

    A common question that arises is what in the world is in season RIGHT NOW? Well, kicking off the New Year we have a few Shell Fish that are in their prime! That list includes Oysters, Muscles, Scallops, and Lobster!! Did you know that Oysters are high in calcium, which is a vital nutrient that strengthens cell walls? Mussels are a very good source of Protein, Iron and Vitamin B12. Continue Reading

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  • At Pure Food Fish Market, we offer whole fish products or portioned fillets. When purchasing a whole Alaskan halibut and choosing to have it filleted, please note that the head and bones will have to be removed, resulting in a 65% yield of the original fish’s weight. The same goes for salmon: Whole salmon purchases will result in a 75% yield of the original weight once the fish has been filleted.
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  • Wild Alaskan Copper River king and sockeye salmon are the most sought-after varieties in the world due to their abundance of nutritional benefits. The Copper River season runs annually, from mid-May through the beginning of July. Fresh Copper River salmon can be purchased whole, or in steaks and fillets upon request. When purchasing a whole salmon and choosing to have it filleted, please note that the head and bones will be removed, resulting in a 75% yield of the original fish’s weight.
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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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  • Whether you’re purchasing the world-famous, Pacific Northwest Dungeness crab, or going for the Alaskan King or Snow Crab, Pure Food Fish Market has a wide variety of wild-caught whole crabs, legs, claws, loose meat and beyond to please your taste buds.
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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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