Recipe of the Week - Scallop Skewers!

In This Issue:
[Fathers Day Gift Ideas] [Scallop Skewer Recipes] [Partner Offers]

Coupon Codes Expiring May 31st:
15% Off Tom Douglas Marinades, BBQ & Teriyaki Sauces - Coupon Code TOM15
10% Off BBQ & Seafood Accessories - Coupon Code GIZMO10
15% Off Seafood by the Portion - Coupon Code BP15

Sea Scallop Skewers 3 Ways

Recipe of the Week - May 24th 2008

[Smoked Salmon & Scallops] [Scallops & Ono (Wahoo)] [Scallops & Salmon Chunks]

This is the the next in our series of BBQ Skewer recipes. This week we are featuring skewers made with Giant Sea Scallops! These are some great basic Sea Scallop Skewer Recipes that are designed to get you creative juices flowing! We have taken some classic recipes, simplified them, and added a unique twist! These recipes also make an “Assemble Your Own” Grilling Party a Hit! (Remember, vegetables are optional!)

Spicy Smoked Salmon wrapped Sea Scallops
Ingredients:
Wild Ocean Seafoods® Giant Sea Scallops
Wild Ocean Seafoods® Smoked King Salmon Strips
Tom Douglas Rub with Love Spicy Tokyo Rub
12” Bamboo or Stainless Steel Skewers

Prep:
Slice the Giant Sea Scallops in half, making two disk shaped portions, place in cold water with sea salt for 15 minutes to firm.
Remove Scallops from Brine & Rinse
Wrap with Smoked Salmon Strips around the scallop portions
Add to the skewer, using the skewer to pin the smoked salmon strips to the scallops, do this from the “side” of the scallop, leaving the scallops with two “open faces”.
Sprinkle the Tom Douglas Spicy Tokyo Rub on the open faces of the scallops on the skewer. There should be plenty of moisture to hold the spice. If not, dab a little olive oil on the open face of the scallops and then apply the Spicy Tokyo Rub.

Cooking:
Pre-Heat BBQ on High
Reduce heat on one side to medium, if using charcoal, move briquettes to one side
Place the Skewers on hot side for 1 minute per side to sear then move to the medium side and cook for 2-3 minutes per side (two sides). The skewers are done when the scallops are firm (not hard) to the touch. [TOP]

Sea Scallop & Salmon Chunk Skewers
Ingredients:
Wild Ocean Seafoods® Giant Sea Scallops
Wild Ocean Seafoods® Wild Pacific Steelhead or Sockeye Salmon Chunks
Tom Douglas Rub with Love Salmon Rub
12” Bamboo or Stainless Steel Skewers or use Rosemary Sprigs as Skewers

Prep:
Slice the Giant Sea Scallops in half, making two disk shaped portions, place in cold water with sea salt for 15 minutes to firm.
Remove Scallops from Brine & Rinse.
Drain the Salmon Chunks of excess liquid after thawing in a colander.
Sprinkle the Salmon Chunks with Tom Douglas Salmon Rub.
Add to the skewer by alternating the salmon chunks with the scallops, do this from the “side” of the scallop, leaving the scallops with two “open faces”.
Season the open faces of the scallops on the skewer with salt & pepper.

Cooking:
Pre-Heat BBQ on High
Reduce heat on one side to medium, if using charcoal, move briquettes to one side
Place the Skewers on hot side for 1 minute per side to sear then move to the medium side and cook for 2-3 minutes per side (two sides). The skewers are done when the scallops are firm (not hard) to the touch.

Sea Scallop & Ono (Wahoo) Skewers
Ingredients:
Wild Ocean Seafoods® Giant Sea Scallops
Wild Ocean Seafoods® Hawaiian Ono (Wahoo) Fillets
Tom Douglas Rub with Love Peri Peri Rub
Olive Oil
Unsalted Butter
Basting brush
12” Bamboo or Stainless Steel Skewers or use Rosemary Sprigs as Skewers

Prep:
Slice the Giant Sea Scallops in half, making two disk shaped portions, place in cold water with sea salt for 15 minutes to firm.
Remove Scallops from Brine & Rinse.
Cut the Ono Fillets into approximately ¾ inch to 1 inch cubes.
Sprinkle the Ono Chunks & Scallops with Tom Douglas Peri Peri Rub.
Add to the skewer by alternating the Ono chunks with the scallops, do this from the “top” of the scallop, leaving the scallops as “wheels on an axle”.
Melt 1tbsp & ¼ Cup of butter in a ramekin or Butter Warmer melt & mix

Cooking:
Pre-Heat BBQ on High
Reduce heat on one side to medium, if using charcoal, move briquettes to one side
Place the Skewers on hot side for 1 minute per side to sear then move to the medium side, baste with the melted butter and cook for 2-3 minutes per side (turning on 4 sides). The skewers are done when the scallops are firm (not hard) to the touch. [TOP]

Fathers Day Gift Ideas
With many years of eaperience in providing Seafood Gifts for Fathers Day, we have
compiled your favorites from past years as well as some new items we think will be
a big hit this Fathers Day!
Dungeness Crab - We have enough Dungeness Crab Sections in 5lb and larger sizes to fill Fathers Day orders if you Order Early & Schedule Dad's Delivery. This is the first time in several years we have had Dungeness Crab available for Fathers Day.

Alaska King Crab - This has been a particular favorite over the past few years. Available as Super Jumbo Whole Legs, Super Jumbo Large Select Portions, Snap n Eat Legs & Claws and now Super Jumbo Broiler Claws! These are the giagantic right claw & arm of the Alaska King Crab, weighing in at 3/4 to 1lb each! This delicacy is available in limited supply as there is only one Broiler Claw per Super Jumbo King Crab!

Grill Ready Salmon - Our Grill Ready Wild King (Chinook) and Sockeye Salmon have been very popular Fathers Days gifts since we introduced them 3 years ago! Complete with Cooking Plank, these pre-spiced Salmon Fillets feature Tom Douglas "Rub with Love" Salmon Rub.

Hawaiian & Alaskan Seafood Combos - We have several popular selections of both our Hawaiian & Alaskan Seafood in Combo Samplers. Don't forget, you can "build your own sampler" by choosing items from our Seafood by the Portion category or adding a little something to our Standard seafood sizes.

Spice & Rub Gift Packs - We have some great options for the griller on your list with our Tom Douglas Grilling Kits & Spice Rub Packs.

Smoked Salmon - Is very popular this time of year. It seems that Fathers Day & Christmas are the most popular occasions for smoked salmon gifts. Our famous Hot Smoked King Salmon is available as Fillets, Smoked Belly Strips & Bagel Toppers. Our Hot Smoked Sockeye Salmon is available as Fillets & Bagel Toppers. We also have Smoked Sockeye Salmon in shelf stable gold foil pouches with free shipping!

Wicker Fishing Creel Baskets can be added to any order for an additional $9.99. These baskets are Authentic Fishing Creel Baskets with leather strap and blue mylar metalic shred. The perfect accessory for your seafood gift! Thinking of sending a gift certificate, smoked salmon, seafood accessories, or canned salmon? Send it in or with our Authentic Fishing Creel Basket and set the proper stage for a unique gift! Each fishing creel basket is 10"w at bottom- Opening at top is 6.5 "w x 5"d x 4"deep. Perfect for fishing gift baskets, can be used for storage and decoration or be used for centerpieces!

Partner Offers for Fathers Day

Gourmet Meat & Cheese10% Off Entire Hickory Farms Purchase. Enter code FATHERDAY at checkout.Don't forget Dad. Save up to 63% + 12 FREE Burgers from Omaha Steaks.
15% Off Entire Pfaelzer Brothers Purchase. Enter Code FORDAD at checkout.
New Le Cense Beef customers! Save $30 on your purchase of $75 or more! Use coupon code: 30FREE

Wine & BeverageSave $5 off + Free Shipping on selected wine packs just for Dad. Use offer code DAD5 at checkout.
Save 15% off any gift basket at Wine.com. Enter coupon code LSGIFT15 at checkout.

Cookware & CuleryWin over $20,000 in cash and prizes at the Oriental Trading Contest
Father's Perfect Gift - $5 Off with code dadsday5 GourmetGiftBaskets.com
Great Gifts for Dad at Cooking.com!

Coffees & TeasFind the perfect coffee gift for Dad - illy Italian espresso, gadgets & more. Free shipping on orders over $50!
[TOP]

Seafood by the Portion

In This Issue:
[Seafood by the Portion] [Seafood Skewer Recipe #1] [Coupon Codes] [New Products]


Introducing Seafood by the Portion!
We are very excited to finally have a solution for people who were looking for smaller quantities of our Wild Alaskan & Hawaiian Seafood! The challenge to getting you the best quality seafood has always been a combination of the thermal stability of the shipment and the shipping container.

Over the past few years, many of our regular customers have often called in to place orders for less that the 5lb Standard Packages. Many of these customers simply do not have the freezer space in their condo or apartment for 5lbs of just one thing. So we would figure out the cost per item, then add them up and ship the order!

So we have introduced our Seafood by the Portion section. Now you can shop for a couple fillets of this or a couple pounds of that. Individual Portions can now be combined into 6 portion orders! Mix, match, or add individual items to your cart, or add a little something special to your order in smaller quantities!

You still save money by purchasing in our standard quantities, but now you can order 5 or 10lbs of Salmon Fillets & add some cracked Crab Meat, Lobster Tails, or other Fillets and still be eligible for 2 Day Air shipping!

Since this is a new section for us, we would like YOUR help in working out the bugs! Purchase any “By the Portion” item and save 15% from now thru May 31st! Use Coupon Code BP15 at checkout. [TOP]

Spicy Shutome & Prawn Skewers
Recipe of the Week May 18th 2008
This is the first of several Skewer Recipes we will be presenting over the next few weeks leading up to Fathers Day. You will find that they are easy to prepare and add entertainment for your family or guests. A general note about quantities: Each skewer should have 4 to 6 Jumbo Gulf Shrimp and 5 to 7 Swordfish cubes. Our U15 size Wild Gulf Shrimp will typically yield 3 to 4 Skewers, while the 16/20 size will yield 4 to 6 skewers. Each 6/9oz Swordfish steak will yield about 6 to 9 1oz cubed pieces or 1 to 2 skewers.

Ingredients:
Wild Ocean Seafoods® Wild Jumbo Gulf Shrimp
Wild Ocean Seafoods® Hawaiian Swordfish (Shutome) Steaks or Cubes
Olive Oil
Tom Douglas Spicy Tokyo Rub or Tom Douglas Teriyaki Sauce
12” Bamboo or Stainless Steel Skewers

Prep:
Soak Bamboo Skewers for 1 hour in water (Eliminate this step if using Stainless Steel Skewers)
Peel & De-vein the Wild Gulf Shrimp and Place in a cold water brine for 20 minutes (Tip on Brining Shrimp)
Cut the Swordfish into 1oz cubes
In a non reactive bowl, combine olive oil and 1 tsp of Tom Douglas Spicy Tokyo Rub for every 4 skewers. Use as little olive oil as possible to make a paste. (If using Tom Douglas Teriyaki Sauce, you can skip this step)
Rinse the shrimp from the brine, pat dry and combine with the cubed Swordfish in the spice rub & olive oil bowl or with the teriyaki sauce.
Mix until the Swordfish & Prawns are fully coated.
Refrigerate for 20-30 minutes.

Cooking:
Pre-heat BBQ
Assemble the shrimp & swordfish by alternating each piece on the skewer, starting & ending with a swordfish cube.
Reduce heat to medium on one side of the BBQ
Place the Skewers on the lower heat side of the BBQ
Turn every 2-3 minutes on each of 4 sides
Remove & Serve (Try our Cut n Slice 4 Piece Flexible Cutting Board Set)
Enjoy! [TOP]

New Items
As we prepare for the summer BBQ season, we are adding some new items. In our Grill Plank Section, we now offer 100 Count 12” Bamboo Skewers and 12” Stainless Steel Skewers in a 6 piece set.

Going forward, we will be adding 1lb pre-cubed Tuna, Swordfish and Salmon Chunks. When available these can be found in our Seafood by Portion Section of the store. [TOP]

Coupon Codes Expiring May 31st
15% Off Seafood by the Portion - Code: BP15
20% Off Tom Douglas Marinades & BBQ Sauces – Code TOM20
10% Off BBQ & Seafood Accessories – Code GIZMO10
[TOP]

May Seafood Update 2008
In this issue:
[Dungeness Crab] [Alaska King Crab] [Wild King Salmon] [Wild Sockeye Salmon]
[Hawaiian Seafood] [Pacific Halibut] [What’s New]
[Tom Douglas Rubs, Sauces & Marinades] [Copper River Hysteria]

With this Newsletter, we are trying on page links to get you quickly to areas of interest. The Links above will (should) (might) take you to the item your are interested in. The link below the category will bring you back to the top!

Dungeness Crab
Dungeness Crab Season is over in Washington. The next opening will be in Alaska in July. We have limited supplies of Whole Cooked Crab and adequate supplies of Dungeness Crab Clusters.

It has been several years since we were able to offer Dungeness Crab for Fathers Day. We really advise that if Dungeness Crab is on your gift list that you order early and schedule delivery for Fathers Day!

If you were ever interested in seeing how small boat Dungeness Crab fishermen catch your crab, we have added a Video to give you an idea of how this is done. When we get back to full swing in the fall, we will add videos of your crab being processed as well! [TOP]

Alaska King Crab
We are now offering Alaska King Crab Meat Packaged in 1lb Vaccum bags, our Alaska King Crab Meat features leg & body meat. This replaces our Alaska King Crab Tail Meat.

Our Super Jumbo Alaska King Crab Legs are the Biggest & Best of Alaska’s Deadliest Catch with Legs averaging over 1¼ to 2lbs each!

Remember, there are a lot of marketing superlatives out there (Giagantic, Collasal, etc); but King Crab legs are graded in size by how many legs plus a claw equals 10lbs. Our legs are graded 6-9 Legs per 10lbs, the largest commercially available size! We have added a diagram on our Alaska King Crab Page to help you understand the parts and names of a King Crab. [TOP]

Wild King Salmon
With all the media hysteria over the King Salmon closure in “The Pacific Ocean”, we would like to clear something up.

The King Salmon Runs affected by the closure are in Southern Oregon and California. In fact, of the rivers affected, only ONE actually enters the Pacific Ocean from Oregon (Rouge River), with the remainder in California.

The entire California/Souther Oregon King Salmon Fishery has accounted for less than 5% of the King Salmon harvest in the past few years. At Wild Ocean Seafoods, our King Salmon are almost exclusivly Alaska King Salmon, with the remainder (approximatly 5%) caught in the NW Washington Troll Fishery. We have some great King Salmon in 4/6oz & 7/9oz Fillets, Grill Ready 1lb Fillets and 3lb Large Party Fillets (Featured in Martha Stewart's Blueprint Magazine) for your next summer BBQ! [TOP]

Wild Sockeye Salmon

The name "sockeye" is thought to have been a corruption of the various Indian tribes' word "sukkai", which means “red”. All of our Sockeye Salmon wild caught in Alaska. The Sockeye Salmon’s bright red color is a result of it’s diet, which is very heavy in Krill (a type of shrimp-like invertebrate). Next to the King Salmon, Sockeye has the next highest Omega 3 oil content, double or triple the remaining salmon species. We put up about 300% more Sockeye Salmon last season than the year before. It will be touch & go to see if we can make it to Fathers Day. We are featuring Our Alaska Sockeye Salmon in 4/6oz, 7/9oz Fillets and Grill Ready 1lb Fillets. [TOP]

Hawaiian Seafood
Opah (Moonfish) – Opah has been unusually popular in the past month. Tightening supplies and transportation have increased the cost of this fish by 10% or so from last month. For now, we are holding the line on our prices as wee look to some relief as landings improve next month.

Opakapaka (Pink Snapper) – Opakapaka is our most popular Hawaiian Fish so far this year. Many have been introduced to Opakapaka when traveling to Hawaii. It is truly Hawaii’s most popular table snapper. We have received some very large 24-28oz fillets. If you are thinking BBQ these would be ideal for a Cedar Planked Opakapaka preparation! Visit our Recipe of the Week Section for our Plank Opakapaka Recipe.

Shutome (Swordfish) – We have changed our processing style with our Shutome to offer it Skin Off/Blood Line Out. Many people have commented on, and chefs have recommended removing the skin rind & bloodline before cooking as the outer portion of the Swordfish has a strong distict tast that tends to overshadow the rest of the swordfish. So, in an effort to make sure you get to eat what you pay for, we do the trim before you buy!

Shibi (Yellowfin Tuna) – In Hawaii, two tunas are referred to as “Ahi” , Big Eye Tuna & Yellowfin Tuna although Yellowfin has it’s own name. The Yellowfin tuna is quite a bit firmer in texture when compared to Bigeye (Ahi) and we think its flavor profile is superior. Our 4/6oz Shibi Steaks are sent thru a process called “cold smoke”. This has nothing to do with “smoking the fish", but is a process that helps retain the natural bright red color of the Shibi without the use of Carbon Monoxide. Our Shibi Loins do not go thru this process and as a resilt are more burgandy/brown in color. They both taste great and look the same when cooked. The steaks can be thawed & sliced for an excellent sashimi.

Mahi Mahi – This is another signature Hawaiian Fish and one of the few we offer as boneless & skinless. The Mahi Mahi skin is quite thin and prone to peeling & tearing during processing. This also makes the skin easy to remove without talking any meat off the fillets. We have a great recipe from our diving adventure to Truk Lagoon for Ginger Soy Glazed Mahi Mahi in our Recipe of the Week section.

Ono (Wahoo) – Over the past few months, this has become another Hawaiian Seafood favorite! It is available as 4/6oz & 7/9oz fillets as well as Loin portions. We have a great stater recipe for Pan Seared & Baked Ono that will convert to the BBQ easily in our Recipe of the Week Section. Just sear on the grill then move to an upper rack in the BBQ or onto a plank under indirect heat.

If you are new to Hawaiian Seafood, try one of our Hawaiian Seafood Samplers! [TOP]

Pacific Halibut

Halibut season is in full swing with over 6 million pounds landed so far. As the Salmon Season opens in Alaska, many of the Halibut fishermen will convert to Salmon for the summer and return to Halibut fishing in the fall. We have Halibut Fillets in 4/6oz & 7/9oz sizes. Halibut Steaks we try to keep to 8/10oz each. [TOP]

What’s New
We have just received a shipment of Bamboo Salad Spinners! We think this is a really neat item, as the bamboo base will double as a serving bowl! They are priced at $37.99 with free ground shipping.

We have made some changes in our Recipe of the Week Section. Now, If you put the recipe in the shopping cart & check out, (they are still free) you will receive a link to download a PDF file with the recipe of your choice! All 2008 Recipes are available by download. You can still just print the page from your browser if you prefer.

We have a new section called Recipe Videos. We have searched the web and our friends and neighbors kitchens to bring you delicious easy to prepare recipe videos. We will be adding videos as time and quality permit. Click on the recipe link to watch the video!

As the weather improves, we will start doing videos on the deck demonstrating some seafood grilling recipes and techniques. Don’t set your expections too high as we are not “Celebrity Chefs”. At the worst, the should be entertaining![TOP]

Tom Douglas Rubs, Sauces & Marinades
Tom’s new Teriyaki Sauces and Marinades have been a big hit since we introduced them last November. Try these out! They are great on Seafood, Ribs, Chicken and are a perfect for stir fried vegetables!

We get a lot of questions about what spice to use with what fish. So, here is a rundown on how we use them!
White Fish (Opakapaka, Mahi Mahi, Halibut, Ono, Shutome)
Blended Flavors = Bengal Masala Rub, Seafood Rub
Blended Flavors & Spicy = Peri Peri Rub, Tokyo Rub, Chinese 12 Spice Rub
Prawns & Scallops = Tokyo Rub, Seafood Rub
Crab & Lobster = Seafood Rub, Smoked Paprika, Crab Cake Mix
Red Fish (Shibi, Salmon etc.) = Salmon Rub, Tokyo Rub, Seafood Rub

Visit our Recipe of the Week section to see recipes incorporating Tom Douglas Spice Rubs. [TOP]

Copper River Hysteria
In about one week, the Annual Copper River Salmon Spectacular will be taking place. News photos of fish landing in Seattle as first class passengers, stories about $40/lb salmon etc. etc. We really have to chuckle over this for a couple reasons.
First, the “Whole Fish” less gills & guts will only yield about 65% (Sockeye) or 73% (King) in fillets.. if you know how to do this correctly. So, the “$40/lb Copper River Salmon” is closer to $60 per pound!
Second, if you buy more than you are going to eat, you will likely freeze the rest. Our vacuum packer is bigger than your vacuum packer. Our vacuum bags are commercial food grade, not on a roll.
Third, by the time your local grocery gets the fish, it is likely to be 3 to 5 days old at best.
Our Salmon is split, boned and vacuum packaged within 36 hour of catch. Generally speaking, our fish is significantly “fresher” than most “fresh fish”. [TOP]