Recipe of the Week - Razor Clam Chowder

Recipe of the Week - October 22nd 2008
Many East Coast Chowder recipes use some form of pig fat (bacon etc.) in the recipe. Our take on Clam Chowder uses bigger, more flavorful clams, and a mir poix (pronounced "mir pwahof"), the classic french cooking foundation of Onions, Celery & Carrots sautéed in butter. If you choose the potato flour option, the recipe is gluten free! This is a great recipe to prep while making your Thanksgiving Turkey. You are already cutting the vegetables, so just cut a few more and refrigerate! Later, it is easy to assemble for a halftime bite during the weekend football games. It is also an ideal choice for before or after "Trick or Treat" on Holloween for you or the kids or grandkids.

Ingredients:
1-2lbs Wild Ocean Seafoods® Wild Pacific Razor Clams
1 ½ Sticks of unsalted butter
2 Onions
4 Celery Stalks
4-6 Carrots
8 Boiling Potatoes
1 Bunch of fresh Thyme Leaves
1 Tsp Kosher or Sea Salt
1 Tsp freshly ground black pepper
3 12oz Cans of Clam Juice
1/2 cup potato flour or all purpose flour
1 Pint Half & Half Milk

Prep: (Mise en place)
Thaw Razor Clams in the refrigerator overnight or run under cold water to thaw.
Reserve Razor Clam juice by cutting the corner of the vacuum bag(s) and draining into a bowl.
Tenderize Razor Clam meat in the vacuum bag with a mallet & chop into small pieces or run thru the grinder attachment of your stand mixer.
Chop Onions
Dice Celery, Carrots, & Potatoes
Mince Thyme Leaves

Cooking:
Melt 1/2 stick of butter in a large heavy-bottomed stockpot.
Add the onions and cook over medium-low heat for 10 minutes, or until translucent.
Add the celery, carrots, potatoes, thyme, salt, and pepper and sauté for 10 more minutes.
Add the canned clam juice and the reserved Razor Clam Juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour.
Cook over very low heat for 3 minutes, stirring constantly.
Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables.
Add Thyme Leaves & simmer for a few minutes until the broth is thickened.
Add the Half & Half Milk and Razor Clams and heat gently for a few minutes to cook the clams.
Serve hot.

Seafood News

The Alaska King Crab Season got underway last week in Bristol Bay. The first landings have arrived this week. The Dungeness Crab Season in Washington has benefitted from generally good weather with steady landings over the first two weeks of the season. The King Salmon Troll Fishery in Alaska is underway, with fuel costs still impacting the ability of this small fleet to spend a lot of time on the water.
Looking forward in our upcoming "Recipe of the Week" emails, we will be featuring a series of party appetizer recipes for the holidays as well as some hearty winter seafood ideas.
Our Seafood Recipe Contest has just 10 weeks left for you to win a prize and have
your recipe featured as a
"Recipe of the Week"!

Corn Resin Cutlery & Cups - Our line of Bio-Compostable PLA Corn Based Cutlery & Cups. PLA ECO Resin Cups & Cutlery are ideal for upcoming holiday parties. They are made from renewable Corn Starch based biopolymer (polyactic polymer) compostable resins. PLA Corn Based Resins are generally stronger than conventional petroleum based plastics & suitable for higher temperature uses with hot foods These products will break down in commercial compost in 90-180 days leaving no toxic byproducts. Our PLA Low Temp Corn Resin Cups are available in 7oz & 12oz Sizes and our PLA High Temp Corn Resin Cutlery are offered in 25, 50 & 100 Count quantities.

Alaska King Crab - The 2008 King Crab is in! In the next few weeks, we will be adding those "little" (9/12 Count per 10lbs) King Crab Legs that our competitors sell to contrast with our Super Jumbo Legs (6/9 Count per 10lbs). Most of those guys are still advertizing "overnight shipping" when there is none from Alaska. We have added a new product: The Dungeness & King Crab Combo! Featuring 5lbs each of our Dungeness Crab Clusters & King Crab Snap n Eat Legs at a special price. This is a great option for a family crab feed... or two separate dinners! We have now included this product in our Dungeness Crab Promo! Use Coupon Code DCRAB10

Sugar Cane Fiber (Bagasse) Compostable Plates - Bagasse is a biodegradable and compostable disposable tableware (plates) that are made from sugarcane fiber leftover after juice extraction. In the past, this residue was burned after pulping, creating air pollution. But this sugarcane fiber can be re-used - by being made into disposable products normally made from plastic or virgin paper. The tableware contains no plastic or wax lining and can be used for both hot and cold items. The tableware is soak proof and microwave safe. Once again, a great choice for Holiday Parties!

Dungeness Crab - After a windy start, we have had a few nice days in a row for the crab harvest! While the weather is "good", crab prices are stable. We have decided to continue our Whole Cooked Dungeness Crab promo thru the end of the month! Use Coupon Code DCRAB10

Hawaiian Fish - We have Opah (Moonfish) Opakapaka (Hawaiian Pink Snapper), Ahi/Shibi (Yellowfin Tuna), Shutome (Swordfish) and Ono (Wahoo)! If you haven't tried our Hawaiian Fish, a great way to start is with one of our Hawaiian Seafood Samplers! We have a Coupon Code good for 10% off Hawaiian Seafood Samplers - Use Coupon Code COMBO10. If you just want to try a couple of portions to add to your order, visit our Hawaiian Seafood by the Portion section!

Tom Douglas Spice Rubs - We had to raise our price on these great spice rubs. However, if you order 4 Rubs, mix or match, you can still get them at the old price! Save 50 Cents per rub, 4 rubs minimum, no maximum - Use Promo Code RUBME

Oils of Aloha - We are including, for a limited time, a free no-drip pour spout with every 375ml Macadamia Oil ordered. No coupon needed, it is a free accessory! The spouts are a universal fit for most bottles. They are ideal for both dispensing the oil while cooking and salad dressing bottles! These are regularly $2.99 on our website. Remember, the cost to ship 2 oils is about a dollar or so more than shipping one! We also have Oil/Liquor Pour Spouts in a 3 Pack. These are a great no spill solution for for wines and liquor for the upcoming holidays!

Coupon Codes Expiring October 31st
Save 10% on Whole Dungness Crab & The Dungeness & King Crab Combo!
Use Coupon Code DCRAB10
Save 10% on Wild Gulf Shrimp orders 5lbs & up!
Use Coupon Code PRAWN10
Save 10% on Hawaiian Seafood Samplers -
Use Coupon Code COMBO10
Save 50 Cents Each on Tom Douglas Rub With Love Spice Rubs
when purchasing 4 ore more!
Use Coupon Code RUBME

Recipe of the Week - King Salmon Wellington

Recipe of the Week - October 15th 2008
Recipe of the Week Winner - Tracy Anderson
The original "Beef Wellington" is constructed with a pate' stuffed tenderloin wrapped in a brioche' (puff pastry). This was a favorite of the Duke of Wellington in the early 1800's. Most recipes for a "Salmon Wellington" replace the pate' with some form of mushroom slurry. Tracy has created a fantastic "East Meets West" version of this classic that really enhances the natural flavor of the salmon!

Ingredients:
2-3lbs Wild Ocean Seafoods® King Salmon Boneless Fillets (Four to six 7/9oz Portions)
2 Boxes of (store bought) puff pastry sheets
2 Leeks cut in half and into 1/2 inch pieces (white part only)
2 Tbsp olive oil or Macadamia Oil
1 Tbsp minced garlic
2 Tbsp minced fresh ginger
2 Tsp five spice powder
2 Tbsp Hoisin sauce
1 Beaten egg
2 Lemons Sliced

Prep: (Mise en place)
Thaw Salmon Fillets in the refrigerator the night before or

run under cold water in their vacuum packages to thaw.
Trim the Leeks and wash thoroughly, allowing all the sand and grit to sink to bottom.

Remove the leeks from water and drain well.
Mince Ginger & Garlic and set aside.
Place 2 Tbsp of Olive Oil or Macadamia Oil in a Saute' pan on medium heat.
Saute garlic and ginger for about 1 min or just until softened over medium heat. Add leeks and saute until translucent. Add five spice powder and cook 1 minute. Let mixture cool completely.
Remove Salmon Fillets from vacuum packages, rinse and pat dry.
Roll out 2 pastry sheets to 10 inches long and two inches wider than the salmon fillet. You may have to piece sheets together depending on the brand.
Beat egg in a small bowl and set aside.
Pre-Heat Oven to 375F.
Place first pastry sheet on cookie sheet that has been sprayed with cooking spray. Brush with 1 Tbsp of Hoisin sauce, place salmon fillets centered on pastry sheet, brush salmon

top with remaining Tbsp of Hoisin sauce and top with leek, garlic & ginger saute'

covering entire salmon fillet.
Cover salmon fillet with remaining 10 inch pastry sheet.
Crimp edges, brush top with beaten egg and decorate with a simple

cut out fish from left over pastry sheets.

Cooking:
Bake in a 375 degree pre-heated oven for 20-25 minutes or until pastry in a light golden brown. Serves 4-6. (Internal Temperature of 145F)

Plating:
Remove from oven and transfer to a warmed serving plate, add lemon slices on the side.
This recipe is a "show stopper" and presents beautifully when brought to the table and then cut and served to your guests.
Serve with an Asian style slaw or vegetable and wasabi mashed potatoes.

As winter approaches, many people are placing larger seafood orders. Larger orders cost less per pound to ship and have significantly higher thermal stability in transit. The seafood helps to act as its own refrigerant and the larger boxes have thicker insulating walls as well. As much as we like, and the UPS drivers don't like these larger shipments, there is another consideration.... Your Freezer!
There are two types of Freezers commonly available: "Frost Free" & "Manual Defrost".
Both are available in upright or chest styles.
"Frost Free" freezers provide a great convenience for your kitchen freezer by eliminating the ice build up due to the frequent opening & closing of the door for ice cream, frozen vegetables, ice etc. The mechanisms employed to keep these freezers "frost free" includes temperature cycling and dehumidifying the freezer compartment. All plastic, whether vacuum bags, the bags on frozen vegetables, store wrapped meat etc are not completely "air tight". As a result, items placed in this type of freezer will dehydrate or "burn" over the course of several months. The thicker the plastic, the longer you can safely store foods without suffering dehydration.
"Manual Defrost" freezers are perfect for the garage or pantry. They will get colder, stay colder and protect your frozen food for up to 3 times as long as a "Frost Free" freezer. They also cost less to own and operate!
We vacuum package our fish in 3mm vacuum pouches with a light water glaze to protect the fillets in storage. This process is done 3-4 days before your order is shipped. We do not recommend leaving your fish in a frost free freezer longer than 4 months. If you have to store them longer, place the vacuum packaged fillets in a larger zip lock bag, remove as much air as possible & seal. If you have a manual defrost freezer in the garage, your fish can be safe for up to a year, depending on temperature and maintenance.

Seafood News
Dungeness Crab - After a windy start, we have had a few nice days in a row for the crab harvest! While the weather is "good", crab prices are stable. We have decided to continue our Whole Cooked Dungeness Crab promo thru the end of the month! Use Coupon Code DCRAB10

Alaska King Crab - We have added a new product: The Dungeness & King Crab Combo! Featuring 5lbs each of our Dungeness Crab Clusters & King Crab Snap n Eat Legs at a special price. This is a great option for a family crab feed... or two separate dinners! We have now included this product in our Dungeness Crab Promo! Use Coupon Code DCRAB10

Hawaiian Fish - We have Opah (Moonfish) Opakapaka (Hawaiian Pink Snapper), Ahi/Shibi (Yellowfin Tuna), Shutome (Swordfish) and Ono (Wahoo)! If you haven't tried our Hawaiian Fish, a great way to start is with one of our Hawaiian Seafood Samplers! We have a Coupon Code good for 10% off Hawaiian Seafood Samplers - Use Coupon Code COMBO10. If you just want to try a couple of portions to add to your order, visit our Hawaiian Seafood by the Portion section!

Tom Douglas Spice Rubs - We had to raise our price on these great spice rubs. However, if you order 4 Rubs, mix or match, you can still get them at the old price! Save 50 Cents per rub, 4 rubs minimum, no maximum - Use Promo Code RUBME

Oils of Aloha - We are including, for a limited time, a free no-drip pour spout with every 375ml Macadamia Oil ordered. No coupon needed, it is a free accessory! The spouts are a universal fit for most bottles. They are ideal for both dispensing the oil while cooking and salad dressing bottles! These are regularly $2.99 on our website. Remember, the cost to ship 2 oils is about a dollar or so more than shipping one! We also have Oil/Liquor Pour Spouts in a 3 Pack. These are a great no spill solution for for wines and liquor for the upcoming holidays!

Close Outs & Over Stocks - We have a new category on our website to identify items that we have special values on. Our overstock & closeout section contains odd lots, items undergoing packaging changes and occasionally, discontinued items. This is somewhat annoying to our neighbors, who were used to the occasional "garage sale" after major holidays or seasonal product changes.

Coupon Codes Expiring October 31st
Save 10% on Whole Dungness Crab & The Dungeness & King Crab Combo!
Use Coupon Code DCRAB10
Save 10% on Wild Gulf Shrimp orders 5lbs & up!
Use Coupon Code PRAWN10
Save 10% on Hawaiian Seafood Samplers -
Use Coupon Code COMBO10
Save 50 Cents Each on Tom Douglas Rub With Love Spice Rubs
when purchasing 4 ore more!
Use Coupon Code RUBME

Partner Offers

Fall Savings! Get $10 off a $100 Purchase at GourmetGiftBaskets.com with Code Fall10 expiring 10.30.08Save 10% off our Harvest Hits wine pack at My Wines Direct. Use code Harvest10 at checkout. Offer ends 10-31-08.OTC donates when you Shop our PINK RIBBON section!

Recipe of the Week - Hawaiian Shrimp Rolls

In This Issue:
[Seafood News] [Hawaiian Shrimp Rolls] [Coupon Codes] [Partner Offers]

Seafood News
Wild Gulf Shrimp & Prawns - The supply situation is stable with our Wild Gulf Shrimp! We now have both U15 Count & 16/20 Count Wild Gulf Shrimp back in stock! Remember, Wild Shrimp are chemical & antibiotic free, eating a natural diet of krill & plankton. In addition, the dont shrink when you cook em! Save 10% on Wild Gulf Shrimp orders 5lbs & up!

Use Coupon Code PRAWN10

Dungeness Crab - Whole Cooked Dungeness Crab are back! To celebrate the return of Whole Dungeness Crab, Save 10% on all Whole Dungeness Crab Orders thru 10/15/08 - Use Coupon Code DCRAB10. We have added a new product: The Dungeness & King Crab Combo! Featuring 5lbs each of our Dungeness Crab Clusters & King Crab Snap n Eat Legs at a special price.

This is a great option for a family crab feed... or two separate dinners!

Wild Alaska Salmon - The Alaska King Salmon Troll Fishery will begin in 1 week. In the mean time, we have outstanding Alaska King Salmon & Sockeye Salmon Boneless Fillets in stock!

Wild Pacific Sturgeon - Our Wild White Sturgeon has just arrived! White Sturgeon spawn in the large rivers of the Pacific Northwest in the spring and summer months, The adults then return to the more brackish conditions found in the river estuarys. They have extremely firm flesh with a rich, earthy flavor. We have Sturgeon available in 4/6oz & 7/9oz Boneless Fillets.

Supplies are limited, so don't wait too long!

Hawaiian Fish - We have Opah (Moonfish) Opakapaka (Hawaiian Pink Snapper), Ahi/Shibi (Yellowfin Tuna), Shutome (Swordfish) and Ono (Wahoo)! If you haven't tried our Hawaiian Fish, a great way to start is with one of our Hawaiian Seafood Samplers! We have a Coupon Code good for 10% off Hawaiian Seafood Samplers - Use Coupon Code COMBO10. If you just want to try a couple of portions to add to your order, visit our Hawaiian Seafood by the Portion section!

Hawaiian Shrimp Spring Rolls

Recipe of the Week – October 8th 2008
The Pacific Rim influences on Hawaiian food have arrived from many countries. This Thai/Vietnamese inspired recipe is a popular "plate lunch" selection at the International Food Court in Waikiki. It can be made as either traditional, smaller fried rolls or more popularly as a cold rice roll burrito with a choice of dipping sauce!

Ingredients:
For the Rolls:
1lb Wild Ocean Seafoods® Wild Gulf Shrimp 16/20 Count
1 Package of Rice Wrappers (Banh Trang) (Often called "rice paper")
1 Package of Thai Noodles
1 Bunch of Cilantro
1 Bunch of Bean Sprouts
1 Medium Carrot
3-4 Scallions (Green Onions)
2 Tbsp of Oils of Aloha Pele's Fire Macadamia Oil

For the Dipping Sauce(s):

Clear Dipping Sauce
2 Tbsp Mirin (Japanese Cooking Wine) (See our Tip on making a Mirin Substitute)
2 Tbsp of Fish Sauce (Optional)
1 Tsp of Sesame Oil
1/2 Tsp Pepper Flakes
1/2 Medium Lime, juiced

Soy Based Dipping Sauce
2 Tbsp Unseasoned Rice Vinegar
2 Tbsp Lime juice
2 Tbsp chopped Cilantro
1 Tsp Thai Chili sauce (or to taste)
1/2 Tsp Sesami Oil
1/4 Tsp fish sauce (*can be eliminated)
1 Tsp Shoyu (soy sauce)
3 Tsp sugar or 2 tblsp of honey

Prep: (Mise en place)
Soak Banh Trang (Rice Wrappers) in warm water until soft, one at a time
Pick Cilantro leaves from stems and set aside.
Cook Thai Noodles & Chill
Julienne the Carrot & Green Onions
Peel & De-vein shrimp, slice in half down the center
Combine the Dipping Sauce ingredients *(be sure to use exact measurements) Continue mixing until the sugar or honey has disolved (More chili sauce can be used for a spicier finish) and place in small ramekins

Cooking:
Place 2 Tbsp of Macadamia Oil in a skillet on Medium Heat, add Shrimp & cook until done (3-4 Minutes), remove & cool.
Take a small handful of noodles and lay in the middle of the soaked Banh Trang.
Add three to four cilantro leaves; then add the shrimp side by side
Pull the bottom of the rice paper over the noodles and then fold each side in
Place a strip of green onion & carrot across roll (some will be sticking out other end)
Tighten the contents of the roll and finish rolling the rest of the way, repeat for the other rolls and....Voila'

Plating:
Place the finished roll on a plate with you choice of dipping sauce.
Styles vary, many people enjoy opening the roll and pouring the sauce into the roll, others dip, some people spoon in the sauce after each bite!

Coupon Codes Good Thru October 15th
Save 10% on Whole Dungness Crab!
Use Coupon Code DCRAB10
Save 10% on Wild Gulf Shrimp orders 5lbs & up!
Use Coupon Code PRAWN10
Save 10% on Hawaiian Seafood Samplers -
Use Coupon Code COMBO10

Partner Offers

Fall Savings! Get $10 off a $100 Purchase at GourmetGiftBaskets.com with Code Fall10 expiring 10.30.08Save 10% off our Harvest Hits wine pack at My Wines Direct. Use code Harvest10 at checkout. Offer ends 10-31-08.

OTC donates when you Shop our PINK RIBBON section!