Toms' Mom's Cold Crab Dip

Recipe of the Week - November 24th, 2007

Tom’s Mom’s Crab Dip/ Tom Douglas
Makes 8 to 10 servings as an appetizer

This easy to make, creamy crab dip is great for holiday get-togethers! A major advantage of this cold crab dip is that no cooking is required! Be sure to buy a premium, top-quality potato or tortilla chip.

Ingredients:
1 pound Wild Ocean Seafoods Crab Meat (large pieces of crab left whole) or Crab Claw Meat,
1 lemon
3 tablespoons tomato paste
1 tablespoon honey
¾ cup mayonnaise
2 tablespoons thinly sliced chives
1 tablespoon seeded and minced sweet red cherry pepper (from a jar of vinegar packed sweet cherry peppers)
2 teaspoons Rub with Love Crab Cake Mix, or more to taste
1 hard-boiled egg, finely chopped
Potato or Tortilla chips

Prep Time (15 Minutes):
Grate the zest from the lemon, measuring out 2 teaspoons.
Cut the lemon in half and squeeze, measuring out 1 tablespoon of juice and removing any seeds. (Reserve the rest of the lemon for seasoning the dip with more juice later.)
Put the lemon zest and juice in a large bowl, add the tomato paste and honey, and whisk together until smooth.
Whisk in the mayonnaise, chives, cherry pepper, and Rub with Love Crab Cake Mix.
Using a rubber spatula, gently fold in the egg.
Add the crabmeat to the bowl and toss it with the dressing.
Season to taste with more Crab Cake Mix and more lemon juice if needed.

Plating: Set a bowl of crab dip on a large platter and surround it with potato or tortilla chips for dipping

Thanksgiving Shipping Schedule - Seafood Update

The Wild Ocean Seafoods Family would like to Wish You and Your Family the very best this Thanksgiving! We are forgoing the “Recipe of the Week” this week as it is usually Turkey.

The shipping schedule next week is impacted by the Thursday Holiday. For some reason, FedEx does NOT count Thanksgiving as a “transit day”.

We can only send 2 Day Air Shipments out on Monday for Wednesday Delivery. Orders received Tuesday & Wednesday for In Stock items must be sent Overnight. The 2 Day Air orders will be shipped the following Monday for Wednesday delivery.

If you need something for Thanksgiving, please give us a call to make sure we can get it to you on time!

Product Updates:

Opakapaka - We finally are getting our Opakapaka shipments! We are going to try to get our back orders out Monday. We have just received some larger Opaka Fillets in the 20-28oz size. This is pretty big for Opaka! If you would like to order this size, please give us a call. The price is the same as the 12-14oz Fillets.

Pacific Halibut – We just received our Halibut from Alaska. Our feature for Christmas is Halibut Steaks! We also have 8oz Halibut Fillets available. We hope to have enough in stock to last until the March opening.

Dungeness Crab – We are running a coupon code for existing Customers & Friends on our Whole Cooked Dungeness Crab. Save 10% at Checkout with Coupon Code WCRAB10. This is good until November 30th.

Dungeness Crab Sections (Clusters) are available, but they are coming in & going out pretty quickly! We are, weather permitting, in good shape on inventory as long as the weather holds. The Dungeness Crab fishery is a small boat fishery and high winds or poor tides can slow or stop the supply for as long as a week.

Dungeness Crab Meat – We are going to have to discontinue our 2lb size. It must be shipped overnight when ordered as a single frozen item, as a result, most of the orders received do not have the correct freight option chosen. Frankly, the shipping on this item is as much as the crab meat! Some great alternatives are our 5lb Dungeness Crab Sections & our Antarctic Crab Meat in the 5lb Size (Five 16oz Trays). The Antarctic crab, (Cancer Edwardii) differs from its close cousin Dungeness Crab (Cancer Magister) by the size of the Claws. As a result, there is significantly more Claw meat in the Antarctic Crab. Expect 60-65% Claw & Leg to body meat in our Antarctic Crab. This is a Wild product of Chile. We also have this available as Claw Meat Only. These options can be shipped Overnight or 2 Day Air.

King Crab – We have made some changes to our King Crab Lineup. The terms “Jumbo”, “Colossal” etc are marketing devices to describe King Crab Leg Sizes. Our “Jumbo” King crab legs are Graded 6/9. This means there are 6 to 9 legs per 10lbs plus a claw. This is approximately twice the size of our competitor’s offerings! So, we are re-labeling our King Crab appropriately. Jumbo King Crab are now Super Jumbo King Crab Legs, and Super Jumbo is now Super Jumbo Large Select Portions

Two new items are King Crab Snap n Eat Legs and King Crab Snap n Eat Claws. We have taken the 2nd thru 4th leg sections of our Jumbo King Crab, scored them and packaged them as Snap n Eat Legs ($69.99 for 5lbs). The King Crab Claws, which used to be sent with the Jumbo King Crab Legs, are now Pre-Scored and sold separately as Snap n Eat Claws (79.99 for 5lbs). Both are available in 5lb Sizes in limited supply. The Super Jumbo King Crab Legs are now shipped as just legs.

Super Jumbo King Crab Large Select Portions featuring the Body Knuckle & Menus (First Leg Portion) were formerly available as 7-9oz portions are now 9-12oz Portions! This is great for parties or an intimate dinner at home as the leg will (almost) fit on the plate! The crab meat ratio of our Super Jumbo Select Portions is the highest available of any King Crab offering!

Ginger Soy Glazed Mahi Mahi

Recipe of the Week November 11th 2007

We found this recipe in Truck Lagoon at the Blue Lagoon Resort in Chuuk, Micronesia on a diving vacation. This Mahi Mahi recipe is full of flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. We like it so much we ate it every day there was fresh Mahi in the restaurant. We would always know it was on the menu when one of the cooks would take the head & back bones out to feed the turtles!

Ingredients:
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or more to taste
2 teaspoons olive oil
4 Wild Ocean Seafoods mahi mahi fillets (4/6oz or 8/9oz)
Sea Salt and Pepper to taste
2 tablespoons vegetable oil

Prep Time (5 min active, 20 min marinade)
In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil.
Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down.
Cover, and refrigerate for 20 minutes to marinate.

Cooking Time (10-12 Minutes)
Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade.
Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Recommended Sides:
White rice is a traditional accompaniment in Micronesia. Often the vegetable was French cut green beans. We recommend placing the Mahi Fillet(s) on top of the rice with the vegetable on the side. The glaze on the Mahi really works well in the rice & green beans.

Looking for Fast & Easy? Try Tom Douglas Teriyaki Sauces!

Enjoy!

Wild Ocean Seafoods - November Seafood

November is Dungeness Crab Month at Wild Ocean Seafoods!
The winter crab is coming in (and going out) at a brisk pace. They are big & feisty!
We have whole cooked Dungeness Crab in 2 Pack, 6 Pack & 30lb Party Packs. Whole Dungeness Crab are always a great gift idea! This month, use coupon code WCRAB10 and save 10% on your Whole Crab Order!
Dungeness Crab Sections (Clusters) are available in 5lb, 10lb & 25lb sizes.
If you are planning a party with the 30lb Whole Crab or 25lb Cluster Packs, please give us a weeks notice! Landings are weather dependent as this currently a small boat fishery. A good “Pineapple Express” or “NorEaster” can set us back a week in processing & shipping.

King Crab is coming in slowly and is difficult to obtain in the large sizes we offer. Once again, if you are planning a large event, give us a weeks notice to make sure that we can fill your order. Supplies should ease late this month but it will likely be a free for all leading up to Christmas. We are experiencing the greatest difficulty with our Super Jumbo select portions.
We have two new sizes in King Crab Legs at a great value! Snap n Eat Leg Portions & King Crab Snap n Eat Claws. The Snap n Eat Legs & Claws are made from our Jumbo King Crab Legs. These two King Crab offerings are a limited supply item. Both are available in 5lb Sizes.

Alaska Seafood – We have generally good availability on a daily basis for most Wild Salmon except Coho. There are times where we have not portioned enough of a particular size for the weeks projected sales, but we can process additional portions in 24 to 48 hours. (We process the catch into whole boneless fillets & vacuum pack within hours of catch, then portion while still frozen based on demand). Our “Once Frozen Fresh” process delivers you a product that is literally only hours old when you cook it!

King Salmon is in good supply with the exception of Large Party Fillets. Since these fillets are 3lbs each, only very large King Salmon can be used. If you are planning a large dinner party, give us a weeks notice. King Salmon is available in 4/6oz, 8/9oz & 16oz Boneless Portions, 4/6oz Steaks or Large Party Fillets.

Sockeye Salmon are also in good supply. We put up over 100% more Sockeye this year as we ran out last spring. This has always been a big seller and a favorite with many of our repeat customers. Sockeye is available in 4/6oz, 8/9oz & 16oz Boneless Portions or Whole Fillet Sides by special order.

Coho Salmon – It is the season! We are unsure how the Coho run will pan out this year and have limited supplies on hand. This should ease over the next few weeks as landings improve.

Pacific Steelhead – We will have sufficient supplies later this month to reintroduce Wild Pacific Steelhead to our line up. We ran completely out last spring and have had to wait for the Tribal Fisheries to start. The popularity and limited supply of these great fish over the past few years has made them difficult to come by.

Pacific Halibut – The season has wound down with the final landings this past week. We have Halibut Steaks and 4/6 & 8/9oz Fillet Portions on the way. It is traditional that the last boats coming home at season end from Alaska bring a full load with them.

Hawaiian Fish - We have noticed that there are some logistical problems with our Hawaiian Seafood. The air shipments arrive on Thursday mornings. We still must do final processing & labeling on Thursday & Friday. So, if we are out of an item, it will be shipped the next week. We have been increasing our shipment sizes weekly, but demand has increased proportionally. We are trying to get ahead of this by Thanksgiving. If you need something right away, call us to check the stock status.

Opakapaka (Pink Snapper) – We have had great difficulty in obtaining any of our famous table snapper over the past month. The Hawaiian bottom fishery reopened a few weeks ago, but so far, the landings have been very spotty. After a 5 month delay, folks are lining up at the Honolulu Fish Auction and “snapping them up”! We should have a window in the next few weeks to acquire enough to get us to Christmas. We will send out an eMail when we are back in stock.

Shutome (Swordfish) – This is a bright spot in the long line fishery. Swordfish reached a sustainable biomass worldwide this spring and landings have been consistent. A great fish to pan sauté’ or grill on the BBQ (Even in winter) Available as 6/9oz Steaks & Loins.

Shibi (Yellowfin Tuna) – There is nothing quite like a pan seared Shibi Steak! We have them in 4/6oz & 6/9oz portion sizes as well as whole loin portions.

Mahi Mahi – “Good Good” Mahi has become the signature fish of Hawaii over the past few years. Light & flaky, this fish is a great canvass for preparations that include complex sauces. They are available in 4/6oz & 8/9oz fillet portions. Look for a Mahi “Recipe of the Week” soon.

Ono (Wahoo) – Ono means "sweet, very good to eat". We get a lot of reorders for our Ono Fillets! A firm white flesh, with a less distinct blood line that many open ocean fish, Wahoo is a great substitute for Halibut. Available in 4/6oz & 8/9oz Fillets.

Hapu`upu`u (Hawaiian Grouper) – We are going to attempt a “Hail Mary” here and bring in Hapu`upu`u for the holidays! When you see it on the web site, it will be in transit! Since the size of the fish can vary significantly, we are not sure what portion sizes will be viable yet. The Hapu`upu`u can vary in size from 5lbs to 30lbs. If the fish trend smaller, expect whole boneless fillets & a single portion size similar to Opakapaka, if larger, we will offer them in our standard 4/6 & 8/9oz sizes.

Braided Halibut & Sockeye Salmon Fillets with Hollandaise

Recipe of the Week - November 4th, 2007

Ingredients:
4 filets each of Wild Ocean Seafoods Sockeye Salmon and Pacific Halibut 4/6oz Fillets
Package of Hollandaise
1/4 cup of melted (salted) butter
1 sprig of fresh Tarragon (two larger ones for presentation)
Zest of one orange (save some longer threads for presentation)
Tsp of orange juice (squeeze fresh from the zested orange)
1/2 tsp of lemon juice
Fresh ground Pepper
Parchment paper (Foil may be used as a substitute)

Prep Time: (15 Minutes)
Pre Heat oven to 350 degrees.
On a long piece of parchment paper or foil arrange Wild Ocean Seafoods Halibut and Sockeye Fillets overlapping alternating fish fillets by color as pictured in final presentation
Ground fresh pepper over the top and close parchment paper over fish. (another piece may be needed to completely cover the top).
Place in pre-heated oven.
Approximately 30 minutes cooking time.

Cooking Time: (30 Minutes)
While fish is cooking, melt butter in small saucepan and add sprig of Tarragon and zest of orange.
When butter is completely melted (about 5 to 10 minutes on low heat), whisk in lemon and orange juice with pinch of orange zest.
Let steep for another couple minutes.
Add Package of Hollandaise to the butter and follow package cooking directions.

Plating:
Take fish out of oven and drain as much liquid as you can before transferring to large serving platter.
Use two very long spatulas to do a clean transfer or tuck the paper under the fish before dressing with the infused Hollandaise and sprigs of Tarragon.
Recommended Side Dishes – Long Grain & Wild Rice, Steamed Broccoli Florets
Tip: Reserve the drained liquid from the fish to serve with your Rice & Broccoli!

Bon Appetite