Sunday, August 24, 2008

Recipe of the Week - Grilled Halibut w/Herb Dijon Sauce


Due to the Labor Day Holiday, we are sending our weekly newsletter a couple days early so you can plan your holiday meal and have it arrive in time.

Summer certainly went by in a hurry with Labor Day is just 10 days away. It is raining (again) in the Pacific Northwest. My father is of the opinion that you can't catch fish when the sun is out. Thank goodness this doesn't apply to Hawai'i! The good news is we are getting close to fall Coho & Chinook Salmon. The run is starting to trickle in, with the peak in early October. More good news is coming with the opening of the Area 7 Dungeness Crab Season in Washington next month. We will finally have Whole Cooked Crab available! [TOP]

Seafood & Product News

Hawaiian Fish - The next 30-45 Days will see many of the Open Ocean fisheries slow down and the Bottom Fishery re-open. We are in good shape on most items except Opah. Some larger Opah orders will take a week to 10 days to fill.

Alaska Fish - Alaska fall Coho & King Salmon fisheries are coming on line now. Many of the Chum & Pink Salmon fishermen are re-rigging for Pacific Halibut, with that Season expected to continue until mid November. The Sockeye Salmon run is still running with a few weeks left.

Seafood Accessories - We have added some new items! We now have Chopsticks, Seashell Serving Dishes, Bamboo Disposable Cutlery & those cute little Parisol & Palm Tree Picks. We also have a heck of a price on Bamboo Skewers!

NOH Hawaiian Seasonings - After just a couple weeks, we have identified some big sellers in the Hawaiian Seasoning department. Char Siu (Chineses BBQ) Seasoning has been very popular. Sold out with more on the way! Adobo Seasoning has also been popular. One of our non-seafood favorites is Hawaiian Spicey Chicken Seasoning. Haupia (Hawaiian Coconut Pudding) has also sold out with more on the way. Chinese Stir Fry, Hawaiian Curry, and Vinha D'alhos are also in the top 10. Frankly, they all taste great and are quite inexpensive!

Oils of Aloha - The most popular Macadamia Oils to date are Kauai Herb, Pele's Fire & Hawaiian Gold. We are already getting re-orders for the new 32oz Family Size! In our cooking we have replaced Olive Oil with Macadamia Oil in 90% of our cooking. [TOP]

Coupon Codes

New! Save 10% on Wild Gulf Super Jumbo Shrimp! - Use Coupon Code PRAWN10

New! Save 10% on Wild Maine Lobster Claws! - Use Coupon Code CLAW10

Back & Better! Save 15% on King Crab Snap n Eat Legs & Claws while supplies last - Use Coupon Code SNAP15

Save 15% on JO Spices, Tom Douglas Rubs & Marinades, NOH Seasonings & Oils of Aloha Macadamia Oils Orders over $49.99 Mix or Match! - Use Coupon Code RUB15

Save 15% on BBQ & Seafood Accessories Orders over $49.99 Mix or Match - Use Coupon Code GIZMO15

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Grilled Halibut with Herb/Dijon Sauce


Recipe of the Week - August 31st 2008

This is a fantastic recipe for Grilled Halibut that works well with both Halibut Steaks & Fillets. Very simple prep, minimal ingredients, and maximum flavor. Try this Recipe with any firm White Fish (Ono, Opakapaka, Swordfish etc.) Just be careful not to overcook!
Ingredients:

4 7/9oz Wild Ocean Seafoods Pacific Halibut Steaks or Fillets
1 sprig of fresh lemon thyme
1 small sprig of fresh Tarragon (leaves removed and torn in small pieces)
1/2 cup of mayo
2 tblsp Dijon mustard
1 cup grated cheddar cheese
Salt and pepper

Prep:(Mise en place)
Mix the thyme, tarragon, mayo and dijon mustard and set aside.
Lightly salt and pepper Halibut fillets
Light Grill


Cooking:
Grill the Halibut until about 1/2 to 3/4 cooked
Spread herb/dijon sauce over fish and top with grated cheese
Finish cooking fish and serve!
Cheese should be melted and bubbly.
Enjoy!

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Recipe Contest

We have received some really nice recipe submissions over the past couple months. Unfortunately, several were for farm raised seafood, and others for species we do not offer. Last week, we featured a recipe from Mike Taylor for Creole Prawns. Mike is the proud owner of a $25 Wild Ocean Seafoods Gift Certificate! We have made one change in our Recipe Contest; photos are now required. You can email us a digital picture or mail us a photo with your recipe submission.

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Partner Offers



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posted by Fresh Fish at 6:23 AM 0 comments

Sunday, August 10, 2008

Recipe of the Week - Scallop & Mushroom Florentine!



Recipe of the Week August 8th 2008

This is a super recipe for a Brunch or as a Dinner Side. It is easy to make and can be completed using one skillet and one baking dish!

Serves 4
1lb Wild Ocean Seafoods® Giant Sea Scallops
Sea salt and pepper
1/4 Cup White Rice Flour
2 Tbsp Oils of Aloha Kuai Herb Macadamia Oil (Olive Oil can be Substituted)
4 Tbsp unsalted butter
1/2 Cup diced yellow onions
1 large garlic clove minced
8 oz of Crimini Mushrooms
1/2 cup dry white wine
8 oz fresh baby spinach
2 Tbsp grated Parmesan Cheese

Prep: (Mis en place)
Preheat oven to 275 degrees
Season rice flour with salt and pepper in a baking dish
Dice Onions & Mince Garlic
Dredge scallops in Seasoned Rice Flour (Toss any remaining flour and re-use the baking dish in the last step)

Cooking:
In a large skillet on medium heat add two tablespoons of Macadamia Oil.
When oil is very hot, sauté' scallops on one side until golden brown, about 2 minutes Turn scallops and cook for about 2 minutes more so that the scallops are still raw in the middle
Transfer scallops to a large heat proof platter and place in the oven to stay warm.
In the same pan add butter and saute onions until just soft, then add the garlic and saute for a minute together. Add in mushrooms and cook for 3 to 4 minutes, turning often until browned and tender.
Add the wine and scrape up any browned bits on the bottom of the pan.
Cook for 2 minutes to reduce wine
Add the spinach in handfuls to the pan and let each wilt before adding more. Toss in the pan with the sauce. When all the spinach has wilted add to an ovenproof pan and place the scallops gently over the top.
Sprinkle with the parmesan cheese and bake for about seven minutes until the cheese has melted and the scallops finish cooking in the center.

Plating:
Serve with lemon wedges and a glass of white wine or serve up with two sunny side up eggs.
Enjoy!
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August Coupon Codes
Dungeness Crab Clusters - Save an additional 15% on 10lb & Larger
Dungeness Crab orders while supplies last -
Use Coupon Code DCRAB15
Save 15% on JO Spices, Tom Douglas Rubs & Marinades, NOH Seasonings & Oils of Aloha Macadamia Oils Orders over $49.99 Mix or Match! -
Use Coupon Code RUB15
Save 15% on BBQ & Seafood Accessories Orders over $49.99 Mix or Match! -
Use Coupon Code GIZMO15
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Seafood & Product News
Macadamia Oil - You may have noticed that we are cooking with Macadamia Oil in all our recent recipes. Yup, we sell the oil! But there is a more important reason; Macadamia Oil is simply the healthiest and most versitile cooking oil avalable. We love olive oil, but good oilive oil is quite expensive, and the smoke point is somewhat low, making it unsuitable for many stir frys & the BBQ. Many online recipes have embraced canola oil. Canola oil is not as shelf stable as olive oil or Macadamia Oil, thus buying the "big bottle" usually leads to off tasting food after a few months or throwing out the oxidized, unused portion. By comparison, Macadamia Oil has a shelf life of 20 months after opening and needs no refrigeration. Lastly in the debate between Omega 6 (bad fats as we consume too much in our diet) and Omega 3 (good fats that we generally need more of), Macadamia Oil has the lowest ratio (3:1) of Omega 6 to Omega 3 fatty acids. This ration is 4 times better than olive oil (8:1) and almost the same as canola oil (2.6:1). (Every other cooking oil is off the chart, in fact none except corn oil at a 61:1 ratio have ANY Omega 3's at all!)

King (Chinook) Salmon - We are still highly constrained on King Salmon supplies and have taken them off the web site until inventories and prices improve. There is light at the end of the tunnel, and we expect to have King Salmon back in good supply in the next couple weeks.

Pacific Halibut - A lot of Halibut fishermen take a break in the summer and go salmon fishing for a couple months. Now that the Bristol Bay Salmon run is over, more boats are re-rigging for Halibut or Crab. Since the Halibut Season is quota based, we expect Halibut landings right thru to mid November. Supplies are good, fuel is keeping the prices relatively firm.

King Crab - The Brown (Golden) King Crab Fishery in the Aluetian Islands opens August 15th. The Golden King Crab is significantly smaller than Red or Blue King Crab with the largest legs coming in at 1/2 to 2/3lb each. We normally do not carry Golden King Crab, but Golden King Crab "Clusters" may make an appearace on our menu this fall.

Dungeness Crab - We have been out of Whole Cooked Dungeness Crab since March. The Alaska Dungeness Season has been ongoing, but the high shipping cost of the whole crab has been prohibitive. We should have local Washington Whole Crab available by the end of the month. In the mean time, we have Alaska Dungeness Crab Clusters in stock.

NOH Hawaiian Seasonings - In just a couple weeks, we have sold out of several of these popular seasonings! The most popular seasonings so far in August are Oriental Stir Fry (Next weeks Recipe with Cubed Shutome Steaks), Hawaiian Poke Seasoning (Big dent in our 4/6oz Shibi Steak Inventory), Adobo Seasoning (Lots of Mahi & Ono Shipped with this seaoning) and Haupia (Hawaiian Coconut Pudding) Mix. There are a lot of great spices & seasonings for Pork, Beef & Chicken as well! We have flat rate shipping of 95 cents per seasoning! NO MSG!!!
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posted by Fresh Fish at 8:42 AM 0 comments