Fresh Seafood

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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May 02, 2012 3:42 AM
By: Michele Borboa, MS

Pure Food Fish Market Smoked Salmon Sampler

Has Mom been slacking on her heart- and brain-healthy omega-3s? Give her an irresistible reason to eat up. The smoked salmon from Pure Food Fish Market is so over-the-top moist and delicious, you may just invite yourself over to help Mom taste-test the goods. Available in three flavors -- garlic pepper, alderwood, and teriyaki -- Pure Food's smoked salmon comes right from the smoker to the shop and ships the next day. Because it is never vacuum-sealed or compressed, this uniquely textured smoked salmon is succulent, light and flaky.
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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!)

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Abs Diet: Muscle-Building Foods

The reasons why these Power 12 foods help build more muscle
If muscles were made from chips and beer, we'd look huge. But they aren't, and we don't -- unless you count that sack o' fat up front and dead center.

If not Doritos and double bock, then what? We decided to delve deep into the human anatomy to find the secret spot on every muscle where the word "ingredients" is stamped. With the help of Jeff Volek, Ph.D., R.D., an exercise and nutrition researcher at the University of Connecticut, and a really big magnifying glass, we found it. Seven foods are on the list: eggs, almonds, olive oil, salmon, steak, yogurt and water. Add these ingredients to your stomach and faithfully follow the directions on the package -- "Lift heavy weights" -- and you can whip up a batch of biceps in no time.

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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.

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By: Adam Campbella
If muscles were made from chips and beer, we'd look huge. But they aren't, and we don't—unless you count that sack o' fat up front and dead center.

If not Doritos and double bock, then what? We decided to delve deep into the human anatomy to find the secret spot on every muscle where the word "ingredients" is stamped.

With the help of Jeff Volek, Ph.D., R.D., an exercise and nutrition researcher at the University of Connecticut, and a really big magnifying glass, we found it. Eight foods are on the list: eggs, almonds, olive oil, salmon, steak, yogurt, water, and coffee. Add these ingredients to your stomach and faithfully follow the directions on the package—"Lift heavy weights"—and you can whip up a batch of biceps in no time.

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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.

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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.

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Sunday, June 3, 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.

Supporters of returning the Market to local control rally in 1990 against New York investors called The Urban Group, which was threatening a takeover. The following year, enough public and private money was raised to buy out the New Yorkers.

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