King Salmon Ole’

Recipe of te Week - January 30th 2008

Try this easy to prepare Salmon Recipe with a Southwest Flair! It can be made with any of our Wild Salmon. Cooking time will vary depending on the size of the fillets used. The Taco Seasoning & Guacamole make it ideal for fish tacos too!

Ingredients:
4 Wild Ocean Seafoods® King Salmon Fillets
You Favorite Dry Taco Seasoning - enough to rub generously over each fillet
Guacamole:
Juice of 1 lime
2 ripe avocados mashed
1/4 cup white onion, diced small
1/3 cup sour cream
2 Tbsp minced fresh cilantro
Hot sauce to taste
2 small tomatoes seeded and diced small
Salt to taste

Cooking directions:
Place the seasoned Salmon Fillets about 1 inch apart in a 375 oven for approximately 20 to 30 minutes depending on the thickness of the fillets (cooking tip: To check for doneness look at the white lines created by the Salmon fat, lift a corner of the fillet with a fork. It should be moist & flakey. Don’t overcook as the fillet will still be cooking as it moves to the plate.

Guacamole:
Add all measured ingredients to a large bowl. Mash with a fork or with a potato masher. Leave a little chunky for added texture. Check for seasoning and set aside. The guacamole is best served at room temperature with this dish. Refrigerate the leftover guacamole.

Plating:
Place a fillet of salmon on the plate with a large dollop of guacamole on top. Serve with a salad of mixed greens and a citrus dressing of pineapple or lime & your favorite vegetable or starch.

Super Bowl Shipping & Crab Promo

Planning a Dungeness Crab Feed for Super Bowl? The 2 Day Air Shipping cut off is 12N PST on Wednesday the 30th of January! Overnight Shipping cut off is Thursday January 31st at 12N.
We have 2 Day Air w/Saturday Delivery for an Additional $15.00 with a cut off of 12N on Thursday the 31st of January. Priority Overnight Shipping w/Saturday Delivery is available with the cut off being 12N on Friday February 1st. You must call us toll free @ 1-800-980-2435 for these options!

Remember, our Dungeness Crab Promo ENDS on January 31st! Use Promo Code DCRAB10 at checkout or mention it when you call!

We usually run out of crab early the week before the Super Bowl. The weather looks good, and we will be processing crab this week, but you may be stuck with Saturday Delivery if you delay!

Valentine's Day is just around the corner as well. Take advantage of the promo code & schedule your Valentines Day Order this week!

Check out our updated Preparing Dungeness Crab instructions in our Recipe of the Week Section!

Hawaiian Opah (Moonfish) with Glass Noodles and English Cucumber Salsa

Recipe of the Week – January 23rd 2008

This recipe can be served either hot from the sauté pan or chilled from the refrigerator. It can go from Starter Dish to Entrée to Appetizer. Serve Hot for Dinner & cold as a starter or lunch. Leftovers have never tasted like this! The Opah can be prepared pan seared or fully cooked.

Ingredients:
4 Wild Ocean Seafoods® Hawaiian Opah (Moonfish) Fillets
Olive Oil
1 pkg. Glass noodles
1/2 seedless cucumber diced
1 Tsp Wasabi oil
2 Tbsp finely chopped cilantro
2 Whole Limes
1/4 cup seasoned rice vinegar
1/4 cup Canola oil
1 Tbsp sesame oil

Prep:
Thaw the Opah Fillets in the refrigerator overnight or run under cold water while still in their sealed packages.
Cucumber Salsa –
Dice ½ English Cucumber
Salsa Marinade - add each of the following ingredients to a bowl:
¼ tsp wasabi powder (mix with canola or sesame oil - test for heat)
2 Tbsp cilantro - chopped fine
Juice of 1 lime
1/4 cup seasoned rice vinegar
1/4 cup canola oil
Tbsp sesame oil
Stir together. Check for taste. Some may want more sesame oil or more wasabi ...more lime... it's easy to adjust according to a personal preference.
Toss with Cucumber

Directions:
Coat the bottom of the pan lightly with Olive Oil.
Place the Opah Fillets skin side down in the pan. Leave about 1/2 inch between each fillet. Season the Opah Fillets with fresh ground pepper.
Sauté’ on both sides, about 3 to 4 minutes per side over med high heat.
Remove from heat, cut into bite size pieces.
Cook Glass noodles per package instructions.
Toss Salsa Marinade with Cucumber

Plating:
Place a half handful of glass noodles on the plate
Place a serving size of Opah chunks onto the noodles.
Top with Cucumber salsa.
Drizzle any extra salsa juice over for presentation.
Makes 4 to 6 servings depending on if you serve as appetizer or entrée.
One whole lime, sliced or wedged for serving

Finishing note: To serve cold, refrigerate all ingredients after cooking, then plate as above. Pan seared Opah should be on higher heat for a few less minutes.

Enjoy!

Preparing Dungeness Crab

Recipe of the Week January 16th 2008

It’s simple! Preparing your Dungeness Crab is quick, easy & something the whole family or your guests can enjoy participating in.

Over the years, we have seen an increased interest in Dungeness Crab from many folks who are more familiar with other types of crab. Although we have always provided Handling Instructions with each order, many overlook them or cook them as if they were live. (Boiling the Crab on arrival is a definite No No)

Wild Ocean Seafoods® Dungeness Crab is ready to eat when you receive them! It has already been cooked & brine frozen. You can enjoy it hot or cold! We offer Dungeness Crab as Whole Cooked Crab and as Crab Sections (Clusters). What’s the difference?

Whole Cooked Crab – The entire crab is cooked from live, quick chilled & brine frozen. They are then placed in poly bags. When you receive the crab, they should be re-heated in a steamer (think spaghetti pot with strainer) or oven at 400 F under tented foil. It will take 9-12 minutes to get the interior temperature of the crab to 165 F. The crab can be steamed from frozen or thawed, cleaned and steamed. DO NOT OVER COOK THE CRAB!!!! It is already cooked so you just want to re-heat it. If you steam or bake them for too long, you are cooking them twice and the end result will be stringy crab meat!

Directions:
Cleaning the Crab:
Hold the Crab in your left hand (claws towards the left) and place your right hand on the back of the top shell.
Put your right thumb under the shell and pull up. The whole top shell should remove in one piece. (Clean & save the shell for an oven baked side dish or ramekin for dipping sauce.)
Pull the green gill material off the inside of the opened Crab.
Next, there is a small “V” section of lower Crab shell in the back that cab be removed with your thumb as well.
Remove the loose brown material from the center of the crab.
Rinse the Crab in Cold Water for a few seconds; this will remove the remainder of the brine & internal pieces.

Heating the Crab before serving:
Take your Spaghetti Pot with Strainer inside, 2 or 3 cups of water in the bottom, bring to a boil and steam crab for about 9-12 minutes (Whole Crab) or 6-9 minutes (Cleaned Crab).
Oven or BBQ method.
Place Crab in a foil lined baking pan or Pyrex dish. Add about 3/8 inch water to the pan bottom.
Cover with an aluminum foil tent.
Place in pre-heated Oven or BBQ at 400 degrees for about 9-12 minutes (Whole Crab) or 6-9 minutes (Cleaned Crab). (165 degree internal temperature)

Dungeness Crab Sections (Clusters) – We do most of the work for you! Depending on our processing volume, the crab may be butchered from live then cooked or cooked as whole crab and then cleaned. Dungeness Sections contain all the edible portion of the crab. Since they are cleaned before freezing, you may enjoy them hot or cold! If you want to eat them cold, just thaw in the refrigerator, rinse over the sink to remove the brine and eat! The crab can be steamed from frozen or thawed and steamed. It will take 6-9 minutes to get the interior temperature of the crab to 165 F. DO NOT OVER COOK THE CRAB!!!! It is already cooked so you just want to re-heat it. If you steam or bake them for too long, you are cooking them twice and the end result will be stringy crab meat!

Directions:
Heating the Crab Sections before serving:
Take your Spaghetti Pot with Strainer inside, 2 or 3 cups of water in the bottom, bring to a boil, add crab & steam for 6-9 minutes. Depending on whether you are steaming thawed or steaming from frozen.
Oven or BBQ method.
Place Crab in a foil lined baking pan or Pyrex dish. Add about 3/8 inch water to the pan bottom.
Cover with an aluminum foil tent.
Place in pre-heated Oven or BBQ at 400 degrees for 6-9 minutes depending on whether you are steaming thawed or steaming from frozen. (about as long as a medium rare steak) (165 degree internal temperature)

Baked Salmon Fillets with Wasabi Mayo Crust

Recipe of the Week - January 13th, 2008

This recipe is somewhat unique as the directions are identical for any wild salmon species. Wild Sockeye Salmon has a stronger flavor presence, while Wild King (Chinook) Salmon has a richer, more buttery flavor. We love them both!

Ingredients:
Wild Ocean Seafoods® Wild Sockeye or Wild King Salmon Fillets 6oz, 8/9oz or 16oz Fillets.
Olive Oil
½ cup Mayonnaise
1 tsp Wasabi Powder (More to Taste)
Fresh Ground Pepper
One whole lemon, sliced or wedged for serving

Prep:
Thaw Salmon Fillets in the refrigerator overnight or run under cold water while still in their individually sealed packages
Mix Mayonnaise and Wasabi Powder in a bowl. Refrigerate until use.
Pre-Heat the oven to 350 degrees

Directions:
Line a baking pan with aluminum foil or use a Pyrex® Casserole dish if you have one available.
Coat the bottom of the pan lightly with Olive Oil.
Place the Salmon Fillets skin side down in the pan. Leave about 1/2 inch between each fillet.
Season Salmon Fillets with ground pepper to taste.
Cover the exposed meat side of the fillets with approximately 1/8 inch of the Wasabi Mayonnaise. The idea is to completely cover the top meat side of the fillet until the fillet meat is not visible.
Place in Oven covered for 10-12 minutes.
Uncover, and gook for an additional 3-5 minutes
Ovens vary! The Salmon is done when it flakes with a fork!
Remove from oven and add to the plate. Garnish with Lemon Wedge

Note: If you enjoy lemon with your Wild Salmon, it is better to add after cooking.

Enjoy!

Super Bowl Appetzer Recipes

Recipe(s) of the Week January 6th 2008

Putting together a Super Bowl Party can either be the toil of the year or a lot of fun! We have taken four of our friends & neighbors “fan tested” Snack & Appetizer Recipes and assembled them here. See how easy it is to put out a healthy, delicious spread for the big game using just a few ingredients! We often have our party goers each bring or prepare on dish at the party. Putting together these appetizers can be done during the pre-game and ready for serving by game time or half time.

Basic Ingredients:
Wild Ocean Seafoods Hot Smoked Salmon or Gourmet Smoked Salmon Can Fillets
Wild Ocean Seafoods Crab Meat
Wild Ocean Seafoods Whole Cooked Dungeness Crab
Cream Cheese
Garlic Herb Cheese (Boursin®)
Cottage Cheese (Small Curd)
Chives
Green Onions
Carrots
Red, Green & Yellow Peppers
Seasoned Bread Crumbs
Garlic
Artichoke Hearts
Carr’s Crackers or Triscuits
Baguette
Large Flour Tortillas
Toothpicks

Recipe #1: SMOKED SALMON PINWHEELS

8 OZ. Wild Ocean Seafoods Hot Smoked Salmon or 2 6oz Wild Smoked Salmon Can Fillets
1 5 OZ. Package Garlic Herb Cheese Spread (Boursin®)
1 8 OZ. Cream Cheese - Softened
1/4 Cup Chopped Red Onion
1 Tbsp Lemon Juice
8 8" Tortillas (Flour or Flavored; Sun-Dried Tomato, Spinach etc.).

Blend both cheeses until creamy. Stir in red onions & lemon juice. Remove skin and dice smoked salmon into pieces or chop in a food processor and add to cheese mixture. Spread and divide filling to cover each tortilla and then roll up them up jelly roll style.
Place the seam down on a tray and secure roll with a toothpick. Refrigerate till well chilled, trim ends, then cut each roll into pinwheels about 3/8" thick. Stick a toothpick in each pinwheel.
Serve on platter cut side up.

Recipe # 2: CRAB MEAT QUESADILLAS

16 OZ. Wild Ocean Seafoods Crab Meat
1 1/2 Cups Shredded Cheddar or Colby Jack Cheese
1/4 Cup Mayonnaise
1/3 Cup Sour Cream
2 Tbsp Freen Onions Chopped
2 Tbsp Chipped Canned Jalapeño Chiles Drained
10-12 8" Flour Tortillas (Flour or Flavored; Sun-Dried Tomato, Spinach etc.)
2 Tbsp Unsalted Butter Melted

In large mixing bowl combine all ingredients except tortillas and butter. Refrigerate until ready to complete. Spread about 3 tablespoons of filling on each tortilla. Fold in half, brush both sides with butter.
Place on baking sheet. Bake at 375 for 10-15 minutes. Cut each quesadilla into 4 wedges. This makes 40 pieces.

Recipe # 3: Smoked Salmon Loaf

Ingredients:
2 6oz Cans of Wild Alder Smoked Salmon or

12oz of Wild Ocean Seafoods® Wild Smoked Salmon.
8oz Cream Cheese
½ tsp Horseradish
1 tbsp Grated Onion
Cracked Pepper to Taste
Fresh Parsley

Prep:
Open Wild Smoked Salmon cans, remove salmon & remove skin (optional) & strain or Flake the Hot Smoked Salmon with a fork into small pieces & place in mixing bowl.
Add Cream Cheese, Horseradish, & Onion, mix well.
Refrigerate for at least 3 hours.
Remove from mixing bowl and form into a Loaf.
Roll the Loaf in fresh parsley & cracked pepper

Serve with crackers or toasted baguette slices.

Recipe #4: Crab & Artichoke Dip

Ingredients:
2 Wild Ocean Seafoods® Whole Dungeness Crab
1 Cup Sour Cream
1 Cup Mayonnaise
½ Cup Shredded Parmesan Cheese
2 6.5oz Cans of Marinated Artichoke Hearts
1 Cup Small Curd Cottage Cheese
Garlic Powder or Granulated Garlic to taste. (It is better to use the granulated garlic, but it is sometimes sold as “garlic powder”)

Directions:
Remove the Crab Meat from the Dungeness Crab drain & place in a mixing bowl.
Wash & Save the Crab Back Shell. Be sure to discard the gill sections from the top of the opened whole crab & clean out the interior of the crab shell.
Chop the artichoke hearts into 1/8th sections if they do not already come that way.
In the Mixing Bowl, add the Sour Cream, Mayonnaise, Parmesan Cheese, Artichoke Hearts, Cottage Cheese, and Granulated Garlic. Mix well with the crab meat.
4. Place mixture into the upside down Crab Shells.
5. Pre-Heat Oven to 350 degrees (F)
6. Bake for 20 minutes.

Serve with Sliced Toasted Baguette or Crackers such as Breton’s® or Carr’s®

Enjoy!

January Seafood Update & Exclusive Promo Codes

It certainly was a very busy Christmas Season at Wild Ocean Seafoods! It is always great to see our Wild Seafood going to the same customers & gift recipients year after year.

This December, we had to process our Dungeness Crab outside in the crab shed while we processed our fish inside. Unfortunately for us, there always seemed to be high winds on crab processing days. One of our staff referred to this as “Hurricane Cooked Crab” as pieces of the crab shed roof & siding were spinning of into the Straights of Georgia!

We have some coupon codes in this email. Look for coupon codes in Dungeness Crab, Hawaiian Seafood, Spices, Rubs & Marinades & Seafood Accessories. Our coupon codes are always released to our existing customers about 2 weeks before we advertise them to the general public. In many cases, we don’t advertise to the general public as quantities are limited by season, stock or weather.

Dungeness Crab – We have been getting really superb crab over the past month, weather allowing and finally have enough for a current customer special! Use Coupon Code DCRAB10 and save 10% on your next Dungeness Crab purchase over $99! If you are thinking Crab for Valentine’s Day, it is a good idea to take advantage of the Promo & Schedule your delivery in the order comments section. Valentines is on Thursday the 14th, our last 2 Day Shipping Day for Valentines is Tuesday the 12th of February.

Alaska King Crab – The Alaska Season has pretty much wound down with 95% of the quota caught and the crab has been processed & graded. We have noticed with some amusement that many of our competitors are advertising “Colossal King Crab Legs” that are actually only HALF the size of our Super Jumbo Legs! We are featuring Alaska King Crab in the following configurations:
Super Jumbo Whole Legs – Graded 6 to 9 Legs per 10lbs in 5lb, 10lb, 15lb & 20lb sizes
Super Jumbo Large Select Portions – Cut from 6 to 9 Legs, Body Knuckle & Menus (1st Leg Section) only. These massive leg portions range in size from 9 to 14 ounces each! Available in 5lb, 10lb, 15lb & 20lb sizes
Snap n Eat Leg Portions – Scored from 6 to 9 Legs & Claws, 2nd thru 4th Leg Joints. This has become a very popular item this winter! Great for a party & more than two can eat by themselves. Available in a 5lb size.

King Salmon – Martha Stewart’s Blueprint Magazine has a nice picture of our 3lb Wild King Salmon Large Party Fillet featured in their January/February Edition. Entitled “Essential Recipe No. 3: Herb-Crusted Salmon with Roasted Lemons”, this recipe can be made with our Large Party Fillets or our 8/9oz Boneless King Salmon Portions with equally great results!

Hawaiian Fish Combo Packs – We have introduced several new Hawaiian Seafood Combo Packs in 9lb sizes. These make not only great gifts but also give you the option to try our different Hawaiian Seafood at the lower 10lb price as well as reduced shipping:
Hawaiian Seafood Sampler #1 Shibi, Mahi & Shutome
Hawaiian Seafood Sampler #2 Ono, Opakapaka & Mahi Mahi
Hawaiian Seafood Sampler #3 Ono, Opakapaka & Opah
Hawaiian Seafood Ultimate Sampler #4 Ono, Mahi, Opah, Shibi, Opakapaka, & Shutome
Use Coupon Code ALOHA10 and save 10% on your Hawaiian Seafood Sampler Order!


Spices, Rubs, Marinades & Sauces: Spend $10 or more on Spices, Rubs & Marinades and save 10%. Use Coupon code GIZMO10
Tom Douglas Teriyaki Sauces are now in stock! Seattle has almost as many Teriyaki joints as coffee shops. So you know that Tom’s new Teriyaki sauces had to pass the test! We have all three Ginger Pineapple, Triple Garlic & Spicy Red Chile. They are also available as a 3 pack Trifecta at a special savings.
Tom Douglas Glazes & Marinades have arrived! Try Tom’s Ginger Hoisin, Mango Sweet & Sour, & Sweet Chile Coconut Glazes & Marinades. They are also available as a 3 pack Trifecta at a special savings.

Seafood Accessories are On Sale in January! Use Coupon Code GIZMO10 and Stock up on Grill Planks, Butter Warmers, Crab & Lobster Crackers, Cutlery & More!

Spicey Prawn Linguine

Recipe of the Week December 30th, 2007

This recipe is ideal for a quick, hearty & healthy winter time dinner! This recipe easily scales up or down from 2 to 10 by halving our doubling the basic ingredients. The Marinara sauce may be frozen before adding the prawns or shrimp, making the next meal an even quicker fix!

Ingredients:
2lbs Wild Ocean Seafoods® Jumbo Prawns or Jumbo Shrimp
3 Shallots
5 Cloves Garlic
2 8oz Cans of Diced Tomatoes
1/8 cup Olive Oil
Crushed Red Pepper Flakes (to taste)
1Tsp Red Pepper Flakes
1Tsp Dried Oregano
1 Tsp Dried Parsley or 1 bunch of fresh parsley
1lb Linguine (Ronzoni or Barilla work well)
Salt & Pepper

Shrimp Prep:
Peel & De-vein shrimp
Place shrimp in sea salt & cold water for 20 minutes
Drain & refrigerate until use

Spicey Marinara Sauce:
Heat Olive Oil in Sauté Pan on Med High
Mince Shallots and Garlic & add to olive oil
Add 1 Tsp Red Pepper Flakes
Add 1Tsp Dried Oregano
Cook until slightly brown
Add 2 8oz Cans of Diced Tomatoes
Stir in 3oz (1/2 Can) of Tomato Paste
Add 1 Tsp Dried Parsley or 1 bunch of chopped fresh parsley
Salt & Ground Pepper to Taste (Watch the salt, the pasta has enough)
Reduce heat to Simmer for 20-30 Minutes

Bringing it together:
The objective is to cook the pasta & finish the shrimp within a couple minutes of each other.
Boil Pasta Water 5 minutes before adding shrimp to Marinara
Add Pasta to water w/ salt & olive oil, cook al dente
Increase Heat to Med High in sauté pan & add Shrimp
Flip shrimp with tongs or spatula to cook evenly 4-5 minutes

Plating:
Drain & Rinse Pasta & Place on a platter or individual plates
Add Marinara Shrimp over pasta
Add Parmesan or Asiago Grated Cheese on to or on the side

Enjoy!!!