Summertime BBQ Favorites
As we approach the 4th of July, the Summer BBQ Season really hits full swing. Those beautiful long warm nights in the back yard or on the beach are a perfect backdrop for grilled seafood!
We have received many compliments on our Plank Salmon. As a result of customer feedback, we have introduced 2 new varieties of Grill Ready Salmon Fillets!
Grill Ready Wild Salmon – 3lbs of Boneless Wild Salmon Fillets, pre-spiced with Tom Douglas “Rub with Love” Salmon Rub & Alder Cooking Plank are now available in Wild Sockeye Salmon & Wild King (Chinook) Salmon.
Our Wild Jumbo Prawns & Jumbo Shrimp are perfect for the grill! Our 4th of July party features some great ideas for Prawn & Shrimp skewers! (See Below)
Hawaiian Swordfish (Shutome) steaks are a great option for the BBQ! Use as steaks or cube for skewers. Swordfish is very versatile when preparing a light summer menu. Try these with long grain & wild rice or grilled asparagus or both!
Super Jumbo King Crab Legs just got…. Bigger! We have introduced a new style of our Super Jumbo King Crab Legs. Instead of packaging the entire tapered leg, we are now offering our Super Jumbo King Crab legs with the Body Knuckle & Main Leg portion only. This means that the edible portion of our Super Jumbo King Crab Legs is close to 90%!
Opakapaka (Crimson Snapper) is now available as 12-14oz Whole Boneless Fillets and 6/7oz Boneless Fillets. The 6/7oz Fillets are packaged 2 per vacuum pack, making it easy to use just one for dinner or a perfect portion for two. Grill, Bake or Saute' Hawaii's favorite table snapper!
Every year on the 4th of July, we have a progressive brunch, appetizer & dinner BBQ party with our neighbors. Over the years, several of our neighbors have picked a certain part of the function to host at their homes. The party has four parts: Brunch, Appetizers, Dinner & Fireworks. Natural ribbing among our friends has resulted in mini “Iron Chef” contests at the various residences.
Brunch – The “Battle of Crab Cakes” & some other stuff.
Bill is making Alaska King Crab Cakes with Tom Douglas Crab Cake Mix.
Kay is making Dungeness Crab Cakes from an old family recipe.
Mike is making frittatas with Smoked Sockeye Salmon & jalapeños.
Jason is making the Aioli Sauce & Cocktail Sauce for everyone.
Visit our Recipe Page after the 4th for detailed instructions on how to prepare these dishes at your home.
Appetizers - The “Battle of the “Skewers”
Jason is preparing Prosciutto wrapped Wild Jumbo Prawns with tri-color bell peppers & mushrooms on skewers.
Teresa is making Wild Jumbo Shrimp marinated in olive oil & Tom Douglas Spicy Tokyo Rub with Roma tomatoes & mushrooms on skewers.
Kay is going Hawaiian with skewers made with Opakapaka (Hawaiian Crimson Snapper) , dry rubbed with Tom Douglas Peri Peri Rub, Pineapple, & Tofu.
Mike is also going Hawaiian with Grilled Swordfish skewers and is not being cooperative about the ingredients. (We heard he has some Morrell & Shitake mushrooms)
Visit our Recipe Page after the 4th for detailed instructions on how to prepare these dishes at your home.
Dinner – The cooperative effort!
Steamed Alaska Super Jumbo King Crab Legs w/ Odells Seafood Butter (Bill)
Bone in Waygu Rib Eye Steaks from the Morgan Ranch (Jason)
King Crab Fettuccine (Teresa)
Sautéed Baby Asparagus w/ Garlic & Balsamic Vinegar (Mike)
Visit our Recipe Page for detailed instructions on how to prepare these dishes at your home.
Fireworks! – Snacks for 25!
Our good friend Jim builds a special portable pier out into the Georgia Straits the week before the 4th. At the end of the pier, there is a tower which holds the fireworks display. The entire display is fused to go off in succession and is scripted to music! It is the most impressive display in a neighborhood known for “apocalyptic” fireworks displays! The show runs continuously for 45 to 50 minutes!
Late night snacks for the invited guests are typical Northwest fare:
Hot Smoked Salmon Dip with Crackers & Veggies.
Smoked King Salmon Belly Strips
Visit our Recipe Page for detailed instructions on how to prepare these dishes at your home.
We hope this gives you some ideas for a great summer party with your friends & family!
We have received many compliments on our Plank Salmon. As a result of customer feedback, we have introduced 2 new varieties of Grill Ready Salmon Fillets!
Grill Ready Wild Salmon – 3lbs of Boneless Wild Salmon Fillets, pre-spiced with Tom Douglas “Rub with Love” Salmon Rub & Alder Cooking Plank are now available in Wild Sockeye Salmon & Wild King (Chinook) Salmon.
Our Wild Jumbo Prawns & Jumbo Shrimp are perfect for the grill! Our 4th of July party features some great ideas for Prawn & Shrimp skewers! (See Below)
Hawaiian Swordfish (Shutome) steaks are a great option for the BBQ! Use as steaks or cube for skewers. Swordfish is very versatile when preparing a light summer menu. Try these with long grain & wild rice or grilled asparagus or both!
Super Jumbo King Crab Legs just got…. Bigger! We have introduced a new style of our Super Jumbo King Crab Legs. Instead of packaging the entire tapered leg, we are now offering our Super Jumbo King Crab legs with the Body Knuckle & Main Leg portion only. This means that the edible portion of our Super Jumbo King Crab Legs is close to 90%!
Opakapaka (Crimson Snapper) is now available as 12-14oz Whole Boneless Fillets and 6/7oz Boneless Fillets. The 6/7oz Fillets are packaged 2 per vacuum pack, making it easy to use just one for dinner or a perfect portion for two. Grill, Bake or Saute' Hawaii's favorite table snapper!
Every year on the 4th of July, we have a progressive brunch, appetizer & dinner BBQ party with our neighbors. Over the years, several of our neighbors have picked a certain part of the function to host at their homes. The party has four parts: Brunch, Appetizers, Dinner & Fireworks. Natural ribbing among our friends has resulted in mini “Iron Chef” contests at the various residences.
Brunch – The “Battle of Crab Cakes” & some other stuff.
Bill is making Alaska King Crab Cakes with Tom Douglas Crab Cake Mix.
Kay is making Dungeness Crab Cakes from an old family recipe.
Mike is making frittatas with Smoked Sockeye Salmon & jalapeños.
Jason is making the Aioli Sauce & Cocktail Sauce for everyone.
Visit our Recipe Page after the 4th for detailed instructions on how to prepare these dishes at your home.
Appetizers - The “Battle of the “Skewers”
Jason is preparing Prosciutto wrapped Wild Jumbo Prawns with tri-color bell peppers & mushrooms on skewers.
Teresa is making Wild Jumbo Shrimp marinated in olive oil & Tom Douglas Spicy Tokyo Rub with Roma tomatoes & mushrooms on skewers.
Kay is going Hawaiian with skewers made with Opakapaka (Hawaiian Crimson Snapper) , dry rubbed with Tom Douglas Peri Peri Rub, Pineapple, & Tofu.
Mike is also going Hawaiian with Grilled Swordfish skewers and is not being cooperative about the ingredients. (We heard he has some Morrell & Shitake mushrooms)
Visit our Recipe Page after the 4th for detailed instructions on how to prepare these dishes at your home.
Dinner – The cooperative effort!
Steamed Alaska Super Jumbo King Crab Legs w/ Odells Seafood Butter (Bill)
Bone in Waygu Rib Eye Steaks from the Morgan Ranch (Jason)
King Crab Fettuccine (Teresa)
Sautéed Baby Asparagus w/ Garlic & Balsamic Vinegar (Mike)
Visit our Recipe Page for detailed instructions on how to prepare these dishes at your home.
Fireworks! – Snacks for 25!
Our good friend Jim builds a special portable pier out into the Georgia Straits the week before the 4th. At the end of the pier, there is a tower which holds the fireworks display. The entire display is fused to go off in succession and is scripted to music! It is the most impressive display in a neighborhood known for “apocalyptic” fireworks displays! The show runs continuously for 45 to 50 minutes!
Late night snacks for the invited guests are typical Northwest fare:
Hot Smoked Salmon Dip with Crackers & Veggies.
Smoked King Salmon Belly Strips
Visit our Recipe Page for detailed instructions on how to prepare these dishes at your home.
We hope this gives you some ideas for a great summer party with your friends & family!
Visit us Online @ http://www.wildoceanseafoods.com/ !
Labels: 4th of July Seafood BBQ
posted by Fresh Fish at 6:37 AM
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