Saturday, February 23, 2008

March Seafood Update & Specials

It’s the end of winter in Ferndale and rather rainy in Honolulu. This time of year, I would rather be there than here except for the Dungeness Crab Season!

The winter weather has been rough on our crabbers. Most of the Dungeness Crab fishery is done with small boats, typically 35ft to 55ft long. Getting in or out in bad weather is a challenge, much less setting or pulling the pots in high seas. The weather in January and February was unusually stormy, limiting the fishing days. Well, if it was easy, the Crab probably would not be so tasty! The season is winding down and will end in the next 20-30 days. We hope to have enough crab in by then to get is to Mothers Day (or at Least the Final 4 Parties).

Web Update – We have consolidated our web presence into http://www.wildoceanseafoods.com/ & our blog http://sockeyesalmon.blogspot.com/ . Our old informational site, http://www.wildoceanfisheries.com/ has been “retired” now that all of that information is available at http://www.wildoceanseafoods.com/. If you do enter the older URL, it will automatically forward you to the right place. If you have “bookmarked” a page on http://www.wildoceanfisheries.com/ other than the home page, you will get a “page not found error”.

Wild Ocean Seafoods Recipe Contest – We have recently launched our recipe contest! We want to hear how you prepare Wild Seafood! The rules are simple, there are lots of prizes, and we are planning a recipe book at the end of 2008. Don’t be afraid to enter! We are looking for recipes that can be made in a regular kitchen with normal Kitchen & BBQ utensils. There will be an eBook and print version if the interest is there. Visit our Recipe Contest Page for more information.

Cooking Tips n Tricks is a resource area for cooks to learn & share ideas that will enhance their preparation of Wild Seafood. We just started this new section on our web site devoted to cooking & preparation techniques that appear to not be widely known. (At least by most of the TV Chefs). If we publish your Cooking Tip on our Website, you will receive a $15 Wild Ocean Seafoods Gift Certificate! Our first tip is how to use a raw potato to reduce the saltiness of a dish, our second is how to cook with wasabi powder. Some other interesting tips we would like share with our customers are shortcuts that adapt cooking methods to make recipes at home taste like their restaurant counterparts, fix “mistakes”, or substitute ingredients.

March Seafood Specials

Our Combo Packs have become quite popular since we expanded them in January. We introduced our Alaska Seafood Sampler with King Salmon, Sockeye Salmon & Halibut, and four different Hawaiian Seafood Samplers. All range from 9lbs to 10lbs in net weight and are ideal to be shipped 2 Day Air. These Combo Packs compliment our existing Salmon Combos. Save 10% on our Combo Packs now thru March 31st by using Coupon Code COMBO10 at checkout.

BBQ & Seafood Accessories at Wild Ocean Seafoods have always been a search to find fun, innovative and hard to find items, then package them in quantities that make sense for our customers.
Take a look at some of our new arrivals:
Stainless Steel Seafood Forks that will not bend or break as you attack you crab.
Our updated Seafood/Nut Crackers now feature a spring loading feature that leaves the in the “open” position until closed by hand. No more cramped hands! Avalable in 2 Cracker & 6 Cracker Sets.
Cut n Slice Flexible Cutting Boards have just arrived, not only are the dishwasher safe, but the allow you to chop spices, vegetables & dice meat & seafood and move them to the pan without dropping half of them on the stove top or the floor! The cutting boards will save your counter tops, knives, and fold into a funnel to pour you ingredients into the pot or pan. 4 Board Set.
Red Lobster Claw Crackers have been quite a hit since we introduced them late last year. Shaped like a lobster claw, they provide great leverage when cracking Crab or Lobster. They are also very festive & visually appealing. Available in 2 Packs & 6 Packs for your next crab party.
Save 10% on our BBQ & Seafood Accessories now thru March 31st by using Coupon Code GIZMO10 at checkout.

Spices, Rubs & Sauces – We are having a Sale on Tom Douglas “Rub with Love” Spice Rubs! Buy any 3 Spice Rubs, Marinades, Teriyaki or BBQ Sauce & Save 15% from now until March 31st! Use Coupon Code TOM15 at Checkout.

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Wednesday, February 20, 2008

Wild Ocean Seafoods Recipe Contest!

Announcing the Wild Ocean Seafoods Recipe Contest! – We have been toying with this idea for the past couple of years. It really took our “Recipe of the Week” program to get some traction. We would really like to know your favorite ways to prepare Wild Seafood!

Simple Rules:
One (1) recipe submission per person per month
Follow the Wild Ocean Seafoods Recipe Template (Below)
3 Digital Pictures per submission maximum. 640x480 size maximum.
A Picture is required of the plated dish
Seafood must be available at http://www.wildoceanseafoods.com/
No “Farmed” Seafood, Shellfish etc.
All Submitted Recipes become the property of Wild Ocean Seafoods LLC*
Submissions should be made to recipes@wildoceanfisheries.com

Prizes:
Weekly Recipe of the Week Selection
$25 Wild Ocean Seafoods Gift Certificate
Your Name & City Published with the recipe (optional)
Candidate for inclusion in the Wild Ocean Seafoods eCookbook & Print Version*

Quarterly Recipe of the Week Finalists
First Place $50 Wild Ocean Seafoods Gift Certificate
Second Place $35 Wild Ocean Seafoods Gift Certificate
Third Place $25 Wild Ocean Seafoods Gift Certificate

2008 Recipe of the Week Finalists
First Place $150 Wild Ocean Seafoods Gift Certificate
Second Place $100 Wild Ocean Seafoods Gift Certificate
Third Place $75 Wild Ocean Seafoods Gift Certificate

* Recipes included in the cookbook(s) of non winners will receive a $50 Wild Ocean Seafoods Gift Certificate, Your Name & City Published with the recipe (optional)

Recipe Template:

Background: This is a general description of your recipe, how you think it fits in the scheme for a dinner (appetizer, starter, entrée, dessert etc.) Some general ideas for optional presentations etc.

Ingredients: A list of what is needed to prepare the recipe.

Preparation: The steps to prepare the ingredients for cooking

Cooking Instructions: Detailed temperatures & times for the ingredients.

Plating: How to assemble the cooked ingredients on the plate with recommendations for complementary side dishes.

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Thursday, February 14, 2008

Seasoned Glass Noodle & Crab Tower

Recipe of the Week – February 14th 2008

This is an easy to make starter or appetizer for your next party or intimate dinner. By varying the size of the mold, you can create appetizer portions to a full starter size portion. Don’t be afraid to experiment with additional ingredients!

Ingredients:
1 16oz package Wild Ocean Seafoods Cracked Crab Meat (King, Antarctic, or Dungeness)
1 8oz package of Japanese Glass Noodles (cooked per instructions)
1/4 cup Seasoned Rice Wine Vinegar (rice vinegar with sugar & salt)
4 to 5 drops Wasabi oil (or to taste)
4 to 5 drops of Sesame oil (or to taste)
1 sheet of Nori Seaweed dampened and cut into strips
Soy (Shoyu) sauce for dressing the plate

Preparation:
Thaw Crab in Refrigerator Overnight
Cook noodles, rinse in cold water, drain well
In a large bowl add to the noodles 1/4 cup rice wine vinegar
5 drops of wasabi oil or to taste
4 drops of sesame oil again or to taste
Using a Stack or Ring Mold (or create a three inch tall tube out of aluminum foil using a glass as the mold pattern) place a forkful of seasoned glass noodles; top with seaweed then top with a generous portion of Crab (try to save a large claw or leg piece for the very top)

Plating:
Remove the mold and dress the plate with drops of soy sauce and additional wasabi oil
Serve immediately.

Enjoy!

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Thursday, February 07, 2008

Valentines Day Shipping Schedule & Recommendations

Valentines Day is fast approaching! To get your seafood gift to your Loved One or get the Ingredients for that Special Dinner, here are our last days to ship for this Holiday. Every year, we try to be ready for last minute orders and every year someone calls or goes online too late for delivery by Valentines Day. This year, we have an extra shipping day but don’t delay!

Valentines falls on a THURSDAY.

FedEx 2 Day Air – TUESDAY February 12th. Orders received on Tuesday by 12N will likely make it out that day. We recommend ordering earlier.

FedEx Overnight – WEDNESDAY February 13th. Orders received on Wednesday by 12N will likely make it out that day. We recommend ordering earlier.

Top Sellers from Valentines Day 2007 & Our Recomendations:

Dungeness CrabWhole Cooked Crab & Crab Clusters (Sections)

Alaska King CrabSuper Jumbo Whole Legs, Super Jumbo Select Portions, Snap N Eat Legs, Snap n Eat Claws. The Snap n Eats are a LIMITED SUPPLY ITEM – Order early or we might be out.

Hawaiian Seafood Ultimate Sampler – Shutome (Swordfish), Ono (Wahoo), Shibi (Yellowfin Tuna), Opah (Moonfish), Mahi Mahi & Opakapaka. 10lbs total of our favorite Hawaiian Fish!

Alaska Seafood Sampler #2 – Pacific Halibut, Wild King (Chinook) Salmon, Wild Sockeye Salmon 9lbs total of the Bounty of Alaska!

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