About Ventresca & King Salmon Ventresca Recipe

Ventresca di Tonno - Originally the Italian/Sicilian name for Bluefin Tuna Bellies, it is also known as "Toro" in Japan & Hawaii. The word "Ventresca" meaning from the ventrical or belly is considered the "filet mignon" of large ocean going fish. This cut of any large pelegic fish contains tremedous amounts of Omega 3 Oils.

Its popularity over the past few years has extended from traditional preparations such as Sushi to fusion cuisine from both east and west. In Washington, Oregon & Alaska, Smoked Salmon Bellies are considered a delicacy (Ventresca di Salmone Affumicato)

(I think we can charge more for it in Italian ;-)

Among the most popular fish for Ventresca are Yellowfin Tuna (Shibi/Ahi), Big Eye Tuna (Ahi), King (Chinook) Salmon, Coho Salmon & Pacific Steelhead (Wild, not farmed). Generally most ocean going fatty fish 15-20lbs and up yeild excellent Ventresca.

In consumer friendly forms, this is usually been available only in cans. We have smoked King Salmon Ventresca as a Once Frozen Fresh item under the more mundane "Smoked King Salmon Strips" designation. This season, we will be offering King & Coho Salmon Ventresca both Smoked and Natural as a Frozen Item.

One of the best ways to enjoy Ventresca is with Pasta. It is a simple, flavorful dish that can be completed in the time it takes the pasta to cook.

Ventresca di Salmone Reale (King Salmon Ventresca)

This preparation favors wider noodles such as Linguine, Penne, or Fusilli Pasta.
We recommend you use Ronzoni, Barilla, or De Cecco pastas. No point in ruining a great dish by saving 50 cents on the pasta!

Ingredients:

Plan on 4-8oz of Ventresca Per Person

2-3 Tbsp Olive or Macadamia Oil

1-2 Cloves of Garlic

1 -2 Tsp Dry Parsley or 1/4 Cup of Fresh Italian Parsley

1 Tsp Red Pepper Flakes or to Taste

Salt & Black Pepper to Taste

Prep (Mise en place)

Thaw the Ventresca in the refrigerator overnight or under cold water in the sink

Chop or slice garlic cloves and set aside

Chop fresh parsley

Bring pasta water to a boil w/3 tsp of salt

Pre-Heat a Sautee' Pan to medium with olive or macadamia oil

Cooking

Add pasta to boiling water

Add sliced/chopped garlic to pan

Add Ventresca with the skin on (it will come right off after cooking if you want)

Sautee Ventresca for a couple minutes

Add pepper flakes

As the Ventresca cooks thru, large white lines will show in the meat.

Add parsley and toss or stir

Just before the fish begins to flake, you are done!

Plating

Drain Pasta and add to Ventresca, toss together

Serve individually or family style.

Enjoy!

Just for "The Halibut"

Halibut Season has opened in Washington & Alaska. This first of the year Halibut catch sends restaurants into a buying frenzy. It seems that every restaurant menu will have it featured, as to ignore the opening might reflect poorly on their establishment. The net result of this are stratospheric prices for the first couple of weeks, with prices sliding down to "normal" after week 3 or 4. So, just for the "halibut", we are offering our skin on 7/9oz Once Frozen Fresh Halibut fillets at a special price, so you too can avoid the 40 buck a plate restaurant fare.

Just for the "halibut" :-) save 20% on any Halibut Fillet order 5lbs & up -
Use Coupon Code HAL20

On the subject of "Season Openings & Closings" we have decided to offer Fresh Fish, shipped on Thursday for UPS Overnight Delivery on Fridays. For the past few years, we have picked up our Alaska & Hawaiian Fish from Air Cargo at SeaTac Airport in Seattle on Thursday Mornings. This placed the arrival back at our facility in Ferndale WA between 11:30am and 1pm. We would then finish processing and freezing the fish on Thursday & Friday for Shipment Frozen on Monday. Due to recent schedule changes in Air Freight, we can actually pick up our fish on Wednesday afternoons instead. This will allow us to ship pre-ordered Fresh Fish on Thursday for Overnight Delivery on Friday. Same fish, new fish, and one time specials, but instead of Once Frozen Fresh, it will be shipped without freezing. Look for The Fresh Sheet this Friday. All orders placed from Fridays thru Close of Business Mondays will be shipped on Thursdays for Friday Delivery. There is a 5lb Minimum, mix or match from The Fresh Sheet and Overnight Shipping is Mandatory.