Wild Salmon & Dungeness Crab

Butterfly BBQ Shrimp & Seafood News

2010-06-22T05:47:00.000-07:00

In This Issue:
Butterfly BBQ Shrimp Recipe - Seafood News - Coupon Code

We have been "enjoying" unseasonally "wet & chilly" weather this late spring. As of yesterday, we went 271 days with the thermomitor under 75F! It must be "global warming"!

We have two shipping weeks until the 4th of July weekend. One of the best ways to spend this day is with food, family & friends. For many years, we have had a "progressive party" starting with brunch at one home, a late lunch at another and dinner at a third. After dinner, we would go and watch the fireworks on Neptune Beach. You can also have your procressive party all at one location, with the seafood preparation being a group effort!

Check out our Recipe Section for 4th of July Seafood Ideas!

Butterfly BBQ Shrimp

Ingredients:
1-2lbs Wild Ocean Seafoods Wild Gulf Shrimp
4-5 Cloves of Garlic Minced
2-3 Tbsp Oils of Aloha Pele's Fire (Chili Infused) or Kuai Italian Herb Macadamia Oil
1/2 Stick Unsalted Butter
Salt & Pepper to taste
Grill Pan (Optional but very handy)
Basting Brush

Prep: (Mis en Place)
Place the thawed shrimp legs side down on a cutting board.
Using a sharp knife, cut thru the upper shell in a rocking motion starting at the tail.
Gently cut thru the shrimp to the bottom shell, but DO NOT cut THRU the bottom shell.
Remove the vein, place shrimp in cold salted water until use. (20 Minutes)
Mince the Garlic and add to a bowl
Combine with Macadamia Oil & Unsalted Butter - Microwave for 20 seconds and mix well
Pre-Heat BBQ
Remove & Rinse Shrimp from Salted Water Bath, pat dry.
On a plate or shallow baking pan, arrange the Shrimp meat side up.
Using a basting brush, coat each shrimp with Butter/Macadamia Oil/Garlic Mix

Cooking:
Place the shrimp into a Grill Pan and put on BBQ on Medium
Baste shrimp again after 3 Minutes
Remove Shrimp when firm
Baste with remainder of marinade & serve

Plating:
Place Shrimp on plate, serve with Seafood Forks & Side Dish(s)

Enjoy!

Seafood News

Dungeness Crab - Our Dungeness Crab Sections (Clusters) are available in 5, 10, 15 & 25lb sizes. Whole Cooked Dungeness Crab will return in the fall.

Hawaiian Fish - Mahi Mahi, Ahi/Shibi (Yellowfin Tuna), and Ono (Wahoo) are our featured Hawaiian Fish in June! We also have Shutome (Swordfish), Opakapaka (Hawaiian Pink Snapper), Opah (Moonfish) and Hebi (Spearfish) (Opah has been limited in availability for the past month, but we have some on todays plane.

Alaska King Crab - Our Super Jumbo King Crab Legs and Super Jumbo Large Select Portions are ideal for that 4th of July Party big or small! July may be it for the select portion until the fall. We are maintaining our 6/9 grading on King Crab Legs, as a result, every leg averages over 1lb!

Wild Salmon - Wild King Salmon and Wild Sockeye Salmon are always popular for a Summer BBQ. We have both available in 4/6oz, 7/9oz & 16oz portion sizes in 5lb & 10lb order quantities.

Seafood Accessories - From Bibs to Skewers, we have everything in between for the perfect BBQ! This weeks featured Accessories are our Cotton/Poly Crab & Lobster Bibs!
Our Crab & Lobster Style Napkin Adult Bib is made using the same material that blended napkins and tablecloths are made of. These Cotton/Poly Adult Bibs are meant to keep your clothes protected from food spills. It can also be used as a napkin.65% Polyester 35% Cotton Extremely strong long lasting binding. Machine Wash & Dry Snap Neck Closure 18"W x 30"L Available in 6 & 24 Bib Sets

Tom Douglas Spice Rubs - The Rub with Love Salmon Rub "Pounder" is in Stock and we have reduced the price to $19.99 each! Order 2 and the shipping on the second one is only a buck or two extra! If you order ANY 4 Rubs, mix or match, Save 50 Cents per rub! 4 rubs minimum, no maximum - Use Promo Code RUBME

Coupon Codes

Noh Hawaiian Seasonings - Order 4 Seasonings, mix or match and Save 50 Cents per Seasoning, 4 rubs minimum, no maximum - Use Coupon Code NOH50

Tom Douglas Spice Rubs - Order 4 Rubs, mix or match and Save 50 Cents per rub, 4 rubs minimum, no maximum - Use Coupon Code RUBME

Eco Friendly Compostable Plates & Cutlery - Make your next family get together or holiday party Eco Friendly! We have Compostable Plates, Cups and Cutlery in both Bamboo & Corn Starch! Save 15% on Eco Friendly Plate & Cutlery orders over $49.99
- Use Coupon Code ECO15

Healthy Cooking Oils

2010-04-05T08:04:00.000-07:00

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. Macadamia is a nut oil that is expeller pressed from newly havested, shell on nuts. This process is calledc"cold pressing" when referring to olive oil.

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!)

Seafood True Species & Weights

2010-04-02T17:04:00.000-07:00

There are a lot of articles about Seafood over the past week. Yesterday, the FDA reported it found "short weights" in 17 states of various Seafood products. In one instance a 2lb bag of "shrimp" was 37% ice by weight! (I will bet it was farmed shrimp, it thawed, the water came out of the shrimp and then it was re-frozen)

Wednesday an article in the Seattle Times titled "Food Fraud", various food items are shown to be mis-labled, from Honey to Grouper. We have to shake our heads when a grocery store Seafood Manager cannot figure out what kind of fish is in the display case! Grocery Stores are focused on volume and price when purchasing seafood, less on quality.

We see some of this activity from time to time. Because most of out products are pre-portioned by weight and vacuum packed, our customers are protected from buying "ice" instead of Seafood. In the case of items we do not process ourselves, we have many years of history with our partners. The families that own these businesses have reputations literally decades long of maintaining quality standards and fair weights and grades.

Work is picking up in the Salmon Fleet. The trip north usually begins around Fathers Day for most of the Bellingham & Blaine WA based vessels. Right now, pre-haul out maintenence is being done to the gallys, refrigeration and rigging. Most of the seine net tenders are having their preventive maintenance as well. Over the next 6-7 weeks, most of these boats will complete their haul outs and Coast Guard inspections.

Wild King Salmon AKA "Springers" should start running the Columbia River this week. As we bring these fish in, look for them on The Fresh Sheet.

About Ventresca & King Salmon Ventresca Recipe

2010-03-28T09:34:00.000-07:00

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"

2010-03-10T08:09:00.000-08:00

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.

Seafood Sustainability - Who to believe?

2010-02-09T09:35:00.000-08:00

There has been a lot of "news" or more appropriately "buzz" in the Seafood Industry over the past few months that is striking close to home. We do recognize that the general tone regarding Wild Salmon has been an advantage to us and many other companies focusing on Wild Seafood. Most recently, two separate items have caught our attention:
1. Yukon River King Salmon "Buzz"
2. Frazier River Sockeye Salmon to be "Certified" as "Sustainable".

So, lets get started with item #1. The Yukon River is one of the longest rivers in Canada.. yup, Canada. It is true that it's headwaters are in the USA, but the majority of the river system is in Canada. Lately the "buzz" has been to buy "Yukon River King Salmon" because you are "helping the local population". The fact is, that the Yukon River King Salmon are suffering from a parasite called Ichthyophonus hoferi. This is the first known Wild Salmon population to contract this parasite. If the water is just a couple degrees warmer than normal, the parasite presents itself in the fish with little white spots in the heart and liver, and large grayish white lesions in the meat. In years that the parasite presents itself, large numbers of fish perish in mid journey and do not spawn. (This parasite has been found in Pacific Herring populations previously). As a result, populations of Yukon King Salmon have dropped significantly, to the point that there are no longer enough fish to operate the one remaining processing plant. That's why WE don't sell Yukon River King Salmon. You can read a good article on this at Your YUKON. This problem has been with the Yukon River King Salmon for a long time. The article link is from 2000, but it is written in English and gives a good background. If you want more detailed info, just type "Yukon king salmon disease" in google.

Item #2 is a REAL head shaker: About 12 years ago, large scale mining began near the head waters of the Frazier River System in British Columbia, Canada. Over the past 8 years, populations of returning Sockeye Salmon have plummeted by 90%. This has forced the closure of the Frazier River Sockeye in every year since 2006. Since the Sockeye return every 4 years, it does not take a rocket scientist (although it looks like we are going to have a surplus of those soon) to figure this out. IN SPITE of the plummeting return rates, the Marine Stewardship Council (MSC) is poised to certify this fishery as "sustainable"! You can read the entire article about this in The Atlantic. So, it now appears that if you have enough money, you can put "the blue MSC bug" on any kind of fish and sell it to WalMart! Note: Even the Canadian Government objects to this certification and are currently scheduling hearings on this fishery's collapse.

Our Take - If the elbowing by various "Sustainability Advocates" reminds you of politics, it should. There are more than a dozen of these organizations who regularly issue press releases relating to Seafood Sustainability and Health. This naturally brings forth the political, environmental, and social biases of each group. These press releases are often fashioned into some sort of op-ed/news hybrid and delivered by the media with a snappy headline. Of course, these "stories" are not, in the main, written by individuals with any scientific background. So, pick your poision! You likely know just as much or more than the person writing the article!

Aussie scientists find coconut-carrying octopus!

2009-12-27T09:02:00.000-08:00

Australian scientists have discovered an octopus in Indonesia that collects coconut shells for shelter - unusually sophisticated behavior that the researchers believe is the first evidence of tool use in an invertebrate animal.

The scientists filmed the veined octopus, Amphioctopus marginatus, selecting halved coconut shells from the sea floor, emptying them out, carrying them under their bodies up to 65 feet (20 meters), and assembling two shells together to make a spherical hiding spot.

Julian Finn and Mark Norman of Museum Victoria in Melbourne observed the odd activity in four of the creatures during a series of dive trips to North Sulawesi and Bali (These two places are about as far apart north-south as you can get in Indonesia) between 1998 and 2008. Their findings were published Tuesday in the journal Current Biology. Read More>

What we know:

Octopus are very intelligent but "messy" creatures. The easiest way to find them is to look on the bottom for a "trash dump" of crab, clam, shrimp and mussel shells. This will generally be within a foot or two of the Octopus nest. In Washington State, the Giant Pacific Octopus (Octopus dolfleni) is the worlds largest Octopus. At the Seattle Aquarium, a maintenance worker used to use a flashlight at night to spot one of the octopus in the tank. After a few weeks, the octopus could recognize the worker day or night and express its displeasure by squirting ink and moving away at her approach. (no flashlight required). Off Alki Beach in Seattle WA, the Boeing Seahorse Diving Club "re-tasked" 8 old toilets into a photo circle in the late 60's. One of these toilets still had its seat attached. When an octopus was found near the toilet photo circle, it sped off, entered one of the toilets, and reached up and closed the lid!

The brain of the octopus is not in the big central sac containing it's organs & beak, but distributed from the central ring out and thru the arms. There is quite a bit of scientific dispute regarding the "intelligence" of the octopus. Some consider it about as "smart" as a lab rat, while others consider it on par with a higher mammal.

Whereas the article above would indicate that this is "unusual intelligent behaviour", there are crabs that find and carry their own "hats". These crustaceans, called sponge, collector and decorator crabs, carry things on their backs as camouflage. When sponges are in short supply, sponge crabs don whatever they can find. Hawaii's sponge crabs have been seen carrying rubber slippers and pieces of rope, wood and metal. If researchers offer nothing better to a captive sponge crab than a piece of paper, the crab will cut itself a neat hat and pin it in place with those needle like legs.

So, who is smarter? The sponge crab or the octopus? Is the behaviour of the Indonesian octopus unique or just unique to the observers?

King Crab Revisited

2009-12-26T10:47:00.000-08:00

Recently, an article appeared in Science Daily about the discovery of 4 new King Crab Species. The new species are Paralomis nivosa from the Philippines, Paralomis makarovi from the Bering Sea, Paralomis alcockiana from South Carolina, and Lithodes galapagensis from the Galapagos archipelago. This, according to the article, brings the number of crab species called "King Crab" to 113 with these additions.

(This info comes from the University of Southampton in England. England, where all that climate change controversy is coming from.)

What we know:

Up til now, the Paralomis family of crab have been usually referred to as "False King Crab" as they are from the Snow Crab Family. (Type "False King Crab" with or without quotes into Google)

Alaska King Red Crab "Paralithodes camtschaticus" is the "Real Deal". The Red King Crab and Blue King Crab from Alaska & Siberia are the largest "King Crab" Species and from where the moniker came from.

The next smaller King Crab Species are from the Lithodes family. In addition to the newly found Lithodes galapagensis from the Galapagos, this also includes Lithodes Santolla from Chile (Antarctic King Crab - Now popular in warehouse clubs and some seafood shops) and Lithodes aequispinus or Alaska Golden King Crab from the Aleutian Island Chain and Siberia. These crab are tasty, but quite small (about 33% of the size of a Red & Blue King Crab.)

With the exception of "Sea Bass" and perhaps "Rock Lobster", these additions are sure to create some mayhem if and when they reach the supermarket or fish counter. Imagine, instead of watching "Deadliest Catch", we could now be watching a new series called "Sunniest Catch" as bold King Crabbers off the South Carolina coast sun themselves with bikini clad helpers while waiting to bring up pots full of "Paralomis alcockiana", (Snow Crab) now known as "King Crab"! (I just could not resist sharing this mental image with you!)

October Seafood Update

2009-09-29T11:21:00.000-07:00

The Local Dungeness Crab Season returns tomorrow and we will (should) be shipping Whole Cooked Dungeness Crab next Monday! The sport and Native fisheries over the past few weeks have shown both good availability and very firm meat filled crab!

Coho Salmon are running righ now in NW Washington. We have not begun processing until we are a little farther ahead on King Salmon. Expect to see Coho in the next week or two on the website. At that time, we will also be bringing back our popular Wild Salmon Combo, featuring Wild King, Sockeye & Coho Salmon in a 9lb sampler. At that time, we will be retiring the King, Sockeye & Halibut Sampler we have offered for the past year.

The Hawaiian groundfish season begins tomorrow with the first catches of Opakapaka (Pink Snapper), Onaga (Ruby Snapper), Uku (Jobfish) and Hapu`upu`u (Hawaiian Grouper). We have not had much luck acquiring commercially viable quantities of Hapu`upu`u, as it is only known to exist in Hawaiian waters between Midway Island and the Big Island of Hawai'i. We are hopefull that we will have a special surprise for you this fall/winter with Hapu`upu`u.

Seafood News

Dungeness Crab - We have Alaska Dungeness Crab Sections (Clusters) in stock and our Whole Cooked Washington Dungeness Crab will begin shipping next Monday.

Alaska King Crab - We have good supplies of our Super Jumbo King Crab Legs and Snap N Eat King Crab Leg Portions. We are a little short on Broiler Claws. Save 20% on Snap N Eat King Crab Legs! Use Coupon Code SNAP20

Hawaiian Fish - Opah (Moonfish), Ahi/Shibi (Yellowfin Tuna), Shutome (Swordfish), Mahi Mahi, Hebi (Spearfish) and Ono (Wahoo) are all in good supply. Opakapaka (Hawaiian Pink Snapper) is in very short supply and the season opener in Hawaii is tomorrow. It will take a couple weeks for the pent up demand "rush" to slow down. So, we will continue to be in a low supply situation for a few more weeks. If you just want to try a couple of portions to add to your order, visit our Hawaiian Seafood by the Portion section!

Wild Salmon - We are in good shape with Wild Sockeye Salmon. Wild King Salmon are currently running and we are processing as fast as possible. We have somewhat caught up with our King Salmon demand barring any unusually large orders.

ECO Friendly Compostables - Our Eco-Friendly compostable plates & cutlery is perfect for your next indoor or outdoor get together! Our plates are made from Bagasse, which is the remaining fiber from the sugar cane plant after harvesting. We also carry renewable Cutlery in Bamboo and PLA Corn Resin. PLA Corn Resin is also featured as a petro-plastic alternative for disposable cold beverage cups. Save 15% on orders over $49.99 in our Eco Friendly Compostable Plates & Cutlery Department! Use Coupon Code ECO15

We are constantly changing items in our Overstocks & Closeouts Section. Check back often for great deals on odd lots. Christmas is just around the corner!

Our 2009 Seafood Recipe Contest is in full swing! There are lots of categories and lots of prizes in this years contest. Visit our Recipe Contest Page for details!
We would like to see YOUR recipe as a "Recipe of the Week"!

Coupon Codes

Hawaiian Spearfish (Hebi) - To celebrate the return of Hebi, we are offering a special while supplies last on Hebi - Use Coupon Code HEBI15 and save 15% on your next Hawaiian Spearfish purchase!

Alaska King Crab - Save 20% on Snap N Eat King Crab Legs! Use Coupon Code SNAP20

ECO Friendly Compostables -Save 15% on orders over $49.99 in our Eco Friendly Compostable Plates & Cutlery Department! Use Coupon Code ECO15

Tom Douglas Spice Rubs - Order 4 Rubs, mix or match and Save 50 Cents per rub, 4 rubs minimum, no maximum - Use Coupon Code RUBME

NOH Hawaiian Seasonings - Order 4 Seasoning Packets, mix or match and Save 50 Cents Per Package, 4 Seasonings minimum, no maximum - Use Coupon Code NOH50

Salmon Benedict Recipe

2009-03-22T10:19:00.000-07:00

In This Issue:
Salmon Benedict Recipe Seafood News Coupon Codes Partner Offers

It's about 45F in Ferndale with gusty winds and intermittent showers. This is almost exactly like Ketchikan, AK in the summer. It's days like these that make me miss Honolulu. As we get ready for the Salmon Season, most skippers are on a 4 day week "breaking things" on their boats and getting ready for their annual haul out. The FV Sea Breaker (Our Logo) has been first among equals at "if it won't move, force it". This week, even the galley sink surrendered after a brief battle. Well, the sink was "original equipment" in 1956 when she was launched so I guess it was finally time. Of course NOTHING currently available will fit in that spot, so some "carpentry" will be required. I hope there is still a deck house when they finish!

Lent has begun and this is a great time to stock up on Wild Seafood! We have a special Coupon Code for Lent orders. Choose any Fish Combo/Sampler and Save 10%!

Use Coupon Code LENT10

Salmon Benedict
This is a great recipe for a healthy weekend Brunch or Easter Sunday! The Sockeye Salmon Fillet replaces the more traditional ham and complements the eggs and hollandaise in an easy to make, delicious combination.

Ingredients:

4 fillets of Wild Ocean Seafoods Sockeye Salmon

Package of Hollandaise
Tom Douglas "Rub with Love" Salmon Rub
3 Tbsp Macadamia or Oilive Oil
4 Large Eggs
English Muffins

Fresh ground Pepper

Sea Salt

Prep Time: (Mis en Place) (15 Minutes)

Thaw Salmon overnight in the refrigerator or run under cold water to thaw
Prepare Hollandaise Sauce to package directions
Sprinkle Tom Douglas Salmon Rub on Fillets & place on a baking sheet skin side down
Pre Heat oven to 350 degrees.Cooking Time: (20 Minutes)Place fillets in oven on oiled baking sheet
Pre-Heat Skillet and add 1 Tbsp oil
Add Eggs to Skillet, 3 Tbsp of Water and cover, cook until egg yokes are firm, but runny
Toast English Muffins

Plating:
Place 1Tsp of Hollandaise on Each English Muffin
Remove Salmon from Oven, slide fillet off the skin and place on muffin
Place 1Tsp of Hollandaise on Salmon Fillet
Add Egg and finish with Hollandaise Sauce
Bon Appetite!

Seafood News
Our 2009 Seafood Recipe Contest is in full swing! There are lots of categories and lots of prizes in this years contest. Visit our Recipe Contest Page for details!
We would like to see YOUR recipe as a "Recipe of the Week"!

Dungeness Crab - The Washington Dungeness Crab season will close this Friday and Alaska will not open until sometime in late June or early July. If you are condidering a Final 4 Party with Whole Cooked Crab, order early and schedule your delivery.

Wild Salmon - We are in good shape with both Wild Sockeye & King Salmon. Save 10% on King & Sockeye Salmon orders over 10lbs (Excluding Restaurant Packs).

Use Coupon Code SALMON10

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

Grilling Wood - We now have Wine Soaked Oak, Natural Alder & Cedar Grill planks as well as Wine Soaked Oak Smoker Chips & Hawaiian Macadamia Smoker Chips! Our Hawaiian Macadamia Smoker Chips add the exotic flavors of Hawaii to your grilling experience. Unlike most smoker woods, our Macadamia Smoker Chips should NOT be soaked before use, but placed directly in a foil pouch or smoker box for full flavor.

Check out our Overstocks & Closeouts Section for great deals on odd lots and remaining Christmas Gift items. Mothers Day & Fathers Day are just around the corner!

Coupon Codes
Seafood Combos - Choose any Fish Combo and Save 10%! Use Coupon Code LENT10

Tom Douglas Spice Rubs - Order 4 Rubs, mix or match and Save 50 Cents per rub, 4 rubs minimum, no maximum - Use Coupon Code RUBME

Alder Smoked Salmon - With the Final 4 approaching, now is the time to stock up on Wild Smoked Sockeye & King Salmon before the price increase! Right now, save 20% on 3 or more Smoked Salmon items (mix or match) while supplies last! Use Coupon Code SMOKE20

Wild Salmon - Save 10% on Wild King & Sockeye Salmon orders over 10lbs (Excluding Restaurant Packs). Use Coupon Code SALMON10

Seafood by the Portion - Save 15% on Hawaiian & Alaskan Seafood by the portion, 6 items minimum, no maximum. Use Coupon Code BP15

Shellfish - Save 10% on Wild Gulf Shrimp, Giant Sea Scallops or our popular Prawn & Scallop Combo Packs! Use Coupon Code PRAWN10

Lobster Tails - We are having a special on West Australian Cold Water Lobster Super Jumbo 20/24oz Tails. Save 20% on our 2 Pack (Feeds 2-4) or our 4 Pack Super Jumbo Tails (Feeds 4-8) while supplies last (4 Tails Left). Use Coupon Code JUMBO20

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© 2009 Wild Ocean Seafoods

March Seafood Update

2009-03-07T08:40:00.000-08:00

In This Issue:
Seafood News Coupon Codes Partner Offers
March is a busy month, we have Lent, St Patrick's Day & the NCAA Baskeball Tourney. I am still mystified at how St Patrick's Day, with it's popular propensity for alcohol related festivities figures into Lent... well I guess its just another of the world's mysteries.

Lent has begun and this is a great time to stock up on Wild Seafood! We have a special Coupon Code for Lent orders. Choose any Fish Combo/Sampler and Save 10%! Use Coupon Code LENT10

Copper River Salmon: We have contracted directly with 4 boats to ship #1 Sockeye directly to us from Cordova, AK. We will have an opening price in 30 days for pre-orders. By "cutting out the middle man", expect some very competitive prices in the season's First Salmon!

Seafood News
Our 2009 Seafood Recipe Contest is in full swing! There are lots of categories and lots of prizes in this years contest. Visit our Recipe Contest Page for details!
We would like to see YOUR recipe as a "Recipe of the Week"!

Wild Salmon - We are in good shape with both Wild Sockeye & King Salmon. Save 10% on King & Sockeye Salmon orders over 10lbs (Excluding Restaurant Packs). Use Coupon Code SALMON10

Tom Douglas Spice Rubs - We have just added another of Tom's fantastic Rubs to the Lineup! Smoky BBQ Rub for $6.49. Buy 4 Rubs Mix or Match and Save 50 cents per Rub!

Use Coupon Code RUBME

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

Pacific Razor Clams - We have just receive a new supply of this fantastic shellfish! Our Wild Pacific Razor Clam meat is "dry packed" without chemicals or preservatives. Available in 5lb (Five 1lb packages) as well as in individual 1lb packages in our Seafood by the Portion Section. Check out our recipe for Linguine con Vongole Razio in our Recipe of the Week section.

Grilling Wood - We now have Wine Soaked Oak, Natural Alder & Cedar Grill planks as well as Wine Soaked Oak Smoker Chips & Hawaiian Macadamia Smoker Chips! Our Hawaiian Macadamia Smoker Chips add the exotic flavors of Hawaii to your grilling experience. Unlike most smoker woods, our Macadamia Smoker Chips should NOT be soaked before use, but placed directly in a foil pouch or smoker box for full flavor.

Lobster Tails - We are having a special on West Australian Cold Water Lobster Super Jumbo 20/24oz Tails. Save 20% on our 2 Pack (Feeds 2-4) or our 4 Pack Super Jumbo Tails (Feeds 4-8) while supplies last (4 Tails Left). Use Coupon Code JUMBO20

Check out our Overstocks & Closeouts Section for great deals on odd lots and remaining Christmas Gift items. Mothers Day & Fathers Day are just around the corner!

Coupon Codes
Seafood Combos - Choose any Fish Combo and Save 10%! Use Coupon Code LENT10

Tom Douglas Spice Rubs - Order 4 Rubs, mix or match and Save 50 Cents per rub, 4 rubs minimum, no maximum - Use Coupon Code RUBME

Alaska King Crab -We are having a special on Alaska Super Jumbo King Crab Broiler Claws! Save 15% on these massive and succulent portions, each weighing in between 12 and 16 ounces! Use Coupon Code BCLAW15

Alder Smoked Salmon - With the Final 4 approaching, now is the time to stock up on Wild Smoked Sockeye & King Salmon before the price increase! Right now, save 20% on 3 or more Smoked Salmon items (mix or match) while supplies last! Use Coupon Code SMOKE20

Wild Salmon - Save 10% on Wild King & Sockeye Salmon orders over 10lbs (Excluding Restaurant Packs). Use Coupon Code SALMON10

Seafood by the Portion - Save 15% on Hawaiian & Alaskan Seafood by the portion, 6 items minimum, no maximum. Use Coupon Code BP15

Shellfish - Save 10% on Wild Gulf Shrimp, Giant Sea Scallops or our popular Prawn & Scallop Combo Packs! Use Coupon Code PRAWN10

Lobster Tails - We are having a special on West Australian Cold Water Lobster Super Jumbo 20/24oz Tails. Save 20% on our 2 Pack (Feeds 2-4) or our 4 Pack Super Jumbo Tails (Feeds 4-8) while supplies last (4 Tails Left). Use Coupon Code JUMBO20

Partner Offers
See all the Partner Offers
Gourmet Meats & Cheese Offers
Wine & Beverage Offers
Cookbook Recommendations (Takes a few seconds to load)
NEW! Home & Outdoor Living Offers

© 2009 Wild Ocean Seafoods

Recipe of the Week - Super Bowl Appetizer Ideas

2009-01-21T11:41:00.000-08:00

In This Issue:
Super Bowl Appetizers Seafood News Coupon Codes Partner Offers
It has been busy the past week. We had a couple nice calm days and got some storm damage cleaned up or repaired, added additional lighting to the packaging area and replaced all of the outside flood lights with compact flourescent (CFL) bulbs. Inside, we took a look at our inventory and have placed our odd lots and special Christmas Gift items on sale
in our Overstocks & Closeouts Section.

Super Bowl Appetizer Recipes

Recipe of the Week - For Super Bowl Sunday 2009
Putting together a Super Bowl Party can either be the toil of the year or a lot of fun! We have taken four of our friends & neighbors “fan tested” Snack & Appetizer Recipes and assembled them here. See how easy it is to put out a healthy, delicious spread for the big game using just a few ingredients! We often have our party goers each bring or prepare on dish at the party. Putting together these appetizers can be done during the pre-game and ready for serving by game time or half time.

Basic Ingredients:
Wild Ocean Seafoods® Wild Smoked Salmon or Gourmet Smoked King Salmon Can Fillets
Wild Ocean Seafoods® Dungeness Crab Meat or King Crab Meat
Wild Ocean Seafoods® Whole Cooked Dungeness Crab
Cream Cheese
Garlic Herb Cheese (Boursin®)
Cottage Cheese (Small Curd)
Chives
Green Onions
Carrots
Red, Green & Yellow Peppers
Garlic
Artichoke Hearts
Carr’s Crackers or Triscuits
Baguette
Large Flour Tortillas
Toothpicks

Recipe #1: Smoked Salmon Pinwheels

Ingredients:
8 oz. Wild Ocean Seafoods® Wild Smoked Salmon or
(2) 6oz Gourmet Smoked King Salmon Can Fillets
5 oz. Package Garlic Herb Cheese Spread (Boursin®)
8 oz. Cream Cheese - Softened
1/4 Cup Chopped Red Onion
1 Tbsp Lemon Juice

(8) 8" Tortillas (Flour or Flavored; Sun-Dried Tomato, Spinach etc.).

Directions:

Blend both cheeses until creamy.

Stir in red onions & lemon juice.

Remove skin and dice smoked salmon into pieces or chop in a food processor and add to cheese mixture.

Spread and divide filling to cover each tortilla and then roll up them up jelly roll style.

Place the seam down on a tray and secure roll with a toothpick.

Refrigerate till well chilled, trim ends, then cut each roll into pinwheels about 3/8" thick.

Stick a toothpick in each pinwheel.

Serve on platter cut side up.

Recipe # 2: Crab Quesadillas

Ingredients:
16 OZ. Wild Ocean Seafoods® Dungeness Crab Meat or King Crab Meat
1 1/2 Cups Shredded Cheddar or Colby Jack Cheese
1/4 Cup Mayonnaise
1/3 Cup Sour Cream2 Tbsp Green Onions Chopped
2 Tbsp Chopped Canned Jalapeño Chiles Drained
10-12 8" Flour Tortillas (Flour or Flavored; Sun-Dried Tomato, Spinach etc.)
2 Tbsp Unsalted Butter Melted

Directions:
In large mixing bowl combine all ingredients except tortillas and butter.
Refrigerate until ready to complete.
Spread about 3 tablespoons of filling on each tortilla.
Fold in half, brush both sides with unsalter butter.
Place on baking sheet.
Bake at 375 for 10-15 minutes.
Cut each quesadilla into 4 wedges.
This makes 40 or so pieces.

Recipe # 3: Smoked Salmon Loaf

Ingredients:2 6oz Cans of Wild Ocean Seafoods® Wild Alder Smoked King Salmon or
12oz of Wild Ocean Seafoods® Wild Smoked Salmon.
8oz Cream Cheese
½ tsp Horseradish
1 tbsp Grated Onion
Cracked Pepper to TasteFresh Parsley

Directions:
Open the Salmon cans, remove salmon & remove skin (optional) & strain or Flake the Hot Smoked Salmon with a fork into small pieces & place in mixing bowl.
Add Cream Cheese, Horseradish, & Onion, mix well.
Refrigerate for at least 3 hours.
Remove from mixing bowl and form into a Loaf.
Roll the Loaf in fresh parsley & cracked pepper
Serve with crackers or toasted baguette slices.

Recipe #4: Crab & Artichoke Dip

Ingredients:
2 Wild Ocean Seafoods® Whole Cooked Dungeness Crab
1 Cup Sour Cream
1 Cup Mayonnaise
½ Cup Shredded Parmesan Cheese
2 6.5oz Cans of Marinated Artichoke Hearts
1 Cup Small Curd Cottage Cheese
Garlic Powder or Granulated Garlic to taste. (It is better to use the granulated garlic, but it is sometimes sold as “garlic powder”)

Directions:
Remove the Crab Meat from the Dungeness Crab drain & place in a mixing bowl.
Wash & & clean out the interior of the crab shell.
Be sure to discard the gill sections from the top of the opened whole crab.
Chop the artichoke hearts into 1/8th sections if they do not already come that way.
In the Mixing Bowl, add the Sour Cream, Mayonnaise, Parmesan Cheese, Artichoke Hearts, Cottage Cheese, and Granulated Garlic.
Mix well with the crab meat.
Place mixture into the upside down Crab Shells.
Pre-Heat Oven to 350 degrees (F)Bake for 20-25 minutes.
Serve with Sliced Toasted Baguette or Crackers such as Breton’s® or Carr’s®
Enjoy!

Seafood News

Pacific White Sturgeon - We just received some great White Sturgeon from the Columbia River. This is a fabulous firm meaty fish with earthy undertones that goes great with mushrooms. It is also a limited supply item, so get some while they are available!

Hebi (Hawaiian Spearfish) - Our first shipment of the year will be arriving Thursday morning. Get out the BBQ as Hebi is usually served grilled, although it can be baked or sautéed as well. Our Hebi is available in 5lb & 10lb sizes as well as in our Hawaiian Seafood by the Portion section.

Pacific Razor Clams - We have just receive a new supply of this fantastic shellfish! Our Wild Pacific Razor Clam meat is "dry packed" without chemicals or preservatives. Available in 5lb (Five 1lb packages) as well as in individual 1lb packages in our Seafood by the Portion Section. Check out our recipe for Linguine con Vongole Razio in our Recipe of the Week section.

Seafood Acessories - We have been stressing for some time the concept "mise en place" a French culinary term for "put in place" or getting the chopping, dicing, slicing etc. done before the cooking starts. It is an easy concept to understand, but virtually all of us fail to do this on a regular basis. To help in this regard, we have introduced Mis en Place Prep Bowls. We have them in a 4 pack with a capacity of 4oz ea. Ideal for garlic, ginger, onions, carrots, or virtually anything you need to prepare in advance. Made in USA.

Lobster Tails - We are having a special on West Australian Cold Water Lobster Super Jumbo 20/24oz Tails. Save 20% on our 2 Pack (Feeds 2-4) or our 4 Pack Super Jumbo Tails (Feeds 4-8) while supplies last (18 Tails Left). Use Coupon Code JUMBO20

Wild Salmon - We are in good shape with both Wild Sockeye & King Salmon except the King Salmon 3lb Large Party Fillets. Save 10% on King & Sockeye Salmon orders over 10lbs (Excluding Restaurant Packs). Use Coupon Code SALMON10

Dungeness Crab - If you are planning a Crab Feed for Super Bowl or any other January or February Event, order early and schedule your delivery! There is not going to be much Dungeness Crab around for Valentine's Day. Our all time cusomer favorite for large parties is our Whole Cooked Crab Party Pack. Since its introduction in 1998 , it has been the most re-ordered item we offer! Another popular choice are our Dungness Crab Sections (Clusters) in 5, 10, 15 & 25lb sizes.

Alaska King Crab - Our Super Jumbo Whole Legs are graded 6/9 per 10lbs and average 1¼ to nearly 2 lbs per leg! We now stock Alaska Golden King Crab Clusters! Each leg & body cluster weighs over 1lb!. Now available in 5lb & 10lb sizes. These are the largest crab clusters available!

Coupon Codes

Tom Douglas Spice Rubs - Order 4 Rubs, mix or match and Save 50 Cents per rub, 4 rubs minimum, no maximum - Use Coupon Code RUBME

Alder Smoked Salmon - With the Super Bowl approaching, now is the time to stock up on Wild Smoked Sockeye & King Salmon before the price increase! Right now, save 20% on 3 or more Smoked Salmon items (mix or match) while supplies last! Use Coupon Code SMOKE20

Wild Salmon - Save 10% on Wild King & Sockeye Salmon orders over 10lbs (Excluding Restaurant Packs). Use Coupon Code SALMON10

Shellfish - Save 10% on Wild Gulf Shrimp, Giant Sea Scallops or our popular Prawn & Scallop Combo Packs! Use Coupon Code PRAWN10

Lobster Tails - We are having a special on West Australian Cold Water Lobster Super Jumbo 20/24oz Tails. Save 20% on our 2 Pack (Feeds 2-4) or our 4 Pack Super Jumbo Tails (Feeds 4-8) while supplies last (18 Tails Left). Use Coupon Code JUMBO20

Partner Offers

See all the Partner Offers
Gourmet Meats & Cheese Offers
Wine & Beverage Offers
Cookbook Recommendations (Takes a few seconds to load)
NEW! Home & Outdoor Living Offers

© 2009 Wild Ocean Seafoods

Scallops with Chinese Cabbage and Ramen

2009-01-16T07:30:00.000-08:00

In This Issue:
Asian Scallop Recipe Seafood News Coupon Codes Partner Offers
Things are getting back to normal around Ferndale, the Nooksack River is back in its banks, the roads are dry, and the weather is back to a normal dismal grey. We were planning a recipe from Sam Choy's "Little Poke Cookbook" to start off the new year, but we still can't find the book! We will keep that one until later.

Scallops with Chinese Cabbage and Ramen

Recipe of the Week - January 14th 2009
This is an easy to fix recipe that can be presented either in a bowl, Asian Style or if you prefer, on a platter, Italian Style. The multiple textures and flavors in this recipe will make this a hit with both family and friends!

Ingredients:
1lb Wild Ocean Seafoods® Giant Sea Scallops
2 Tbsp Macadamia Oil or vegetable oil

2 Tbsp Shoyu (Soy Sauce)

2 Tsp ginger, minced½ Tbsp garlic, minced

1 ¼ cup assorted Chinese cabbage, cut into 1-inch cubes (Substitute Red & Green Cabbage)

2 Tbsp oyster sauce

1 Tsp sesame seed oil

2 pounds precooked ramen or soba noodles (Cooked Weight, about 4-5 packages of ramen)

1 cup Chicken or Seafood stock

Salt and pepper, to taste

Prep: (Mis en place)
Slice Giant Sea Scallops in half, creating 2 disks and refrigerate until use
Hydrate Ramen in warm water until soft but firm, drain & set aside
Chop Cabbage into 1 inch cubes and set aside
Mince Garlic and set aside

Cooking:

Heat vegetable oil in a Teflon wok pan over medium high heat.
Add scallops and Shoyu. Stir-fry for 2-3 minutes.
Add ginger and garlic, and cook for 30-40 seconds more.
Remove Scallops from wok and set aside.
Place cabbage, oyster sauce, and sesame seed oil in wok and cook for 2 to 3 minutes.
Add ramen and chicken or seafood stock.
Season with salt and pepper.
Cook for 3 minutes then remove from heat.

Plating:
Place seasoned noodles on a Platter and top with scallops or in Bowl(s) with remaining stock

Serve immediately.

Seafood News
Seafood Acessories - We have been stressing for some time the concept "mise en place" a French culinary term for "put in place" or getting the chopping, dicing, slicing etc. done before the cooking starts. It is an easy concept to understand, but virtually all of us fail to do this on a regular basis. To help in this regard, we are introducing Mis en Place Prep Bowls. We have them in a 4 pack with a capacity of 4oz ea. Ideal for garlic, ginger, onions, carrots, or virtually anything you need to prepare in advance. Made in USA.

Lobster Tails - We are having a special on West Australian Cold Water Lobster Super Jumbo 20/24oz Tails. Save 20% on our 2 Pack (Feeds 2-4) or our 4 Pack Super Jumbo Tails (Feeds 4-8) while supplies last. Use Coupon Code JUMBO20

Pacific Razor Clams - We have just receive a new supply of this fantastic shellfish! Our Wild Pacific Razor Clam meat is "dry packed" without chemicals or preservatives. Available in 5lb (Five 1lb packages) as well as in individual 1lb packages in our Seafood by the Portion Section. Check out our recipe for Linguine con Vongole Razio in our Recipe of the Week section.

Wild Salmon - We are in good shape with both Wild Sockeye & King Salmon except the King Salmon 3lb Large Party Fillets.

Dungeness Crab - Starting last Monday, our Dungeness Crab Season is closed for 3 weeks. This will have an impact on how much Whole Cooked Dungeness Crab will be available for Super Bowl Parties. If you are planning a Crab Feed for Super Bowl or any other January Event, order early and schedule your delivery! Our all time cusomer favorite is our Whole Cooked Crab Party Pack. Since its introduction in 1998 , it has been the most re-ordered item we offer! Another popular choice are our Dungness Crab Sections (Clusters).

Alaska King Crab - Our Super Jumbo Whole Legs are graded 6/9 per 10lbs and average 1¼ to nearly 2 lbs per leg! We now stock Alaska Golden King Crab Clusters! Each leg & body cluster weighs over 1lb!. Now available in 5lb & 10lb sizes. These are the largest crab clusters available!

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! If you just want to try a couple of portions to add to your order, visit our Hawaiian Seafood by the Portion section!

Coupon Codes

Tom Douglas Spice Rubs - Order 4 Rubs, mix or match and Save 50 Cents per rub, 4 rubs minimum, no maximum - Use Coupon Code RUBME

Alder Smoked Salmon - With the Super Bowl approaching, now is the time to stock up on Wild Smoked Sockeye & King Salmon before the price increase! Right now, save 20% on 3 or more Smoked Salmon items (mix or match) while supplies last! Use Coupon Code SMOKE20

Eco Friendly Plates & Cups - This is a great way to stay "Green" and avoid the dishes at your Super Bowl Party! Our plates are made from Sugar Cane Bagasse. Our Cups & Cutlery are made from PLA Corn Resin. We also have Bamboo Cutlery. All four are compostable! Save 15% on Eco Friendly Plates & Cups Mix or Match over $49.99! Use Coupon Code GIZMO15

Lobster Tails - We are having a special on West Australian Cold Water Lobster Super Jumbo 20/24oz Tails. Save 20% on our 2 Pack (Feeds 2-4) or our 4 Pack Super Jumbo Tails (Feeds 4-8) while supplies last. Use Coupon Code JUMBO20

Partner Offers
See all the Partner Offers
Gourmet Meats & Cheese Offers
Wine & Beverage Offers
Cookbook Recommendations (Takes a few seconds to load)
© 2009 Wild Ocean Seafoods

Holiday Seafood Gift Guide

2008-12-10T06:23:00.000-08:00

In This Issue:
Holiday Gift Guide Coupon Codes Partner Offers

As the Christmas Holiday falls on a Thursday, there are some important shipping considerations for the week of December 22nd:
2 Day Air Shipping is available on MONDAY ONLY for delivery on Wednesday the 24th.
Overnight Shipping is available on Tuesday for Wednesday Delivery
and Wednesday for Friday Delivery
Saturday Delivery is available for Friday Overnight Shipments
but you must call in for this service.
Order Early and Schedule your Delivery in the comments section or give us a call Toll Free @ 1-800-980-2435
Our Seafood Recipe Contest has just 3 weeks left for you to win a prize and have
your recipe featured as a
"Recipe of the Week"!
Shellfish Recipes Appetizer Recipes Wild Salmon & Halibut Recipes

Hawaiian Seafood Recipes Dungeness & King Crab Recipes

Holiday Gift Guide
Alaska King Crab - New - Alaska Golden King Crab Clusters - We have just received a supply of Alaska Golden King Crab Clusters! Each leg & body cluster weighs over 1lb!. Now available in 5lb & 10lb sizes. These are the largest crab clusters available! Sorry about the photos, they were taken on the fly in cold storage under less than ideal lighting.
Our standard for King Crab Legs has always been our Super Jumbo King Crab Legs. King Crab Legs are graded on how many legs plus claws equal 10 lbs. Our Super Jumbo Whole Legs are graded 6/9 and average 1¼ to nearly 2 lbs per leg! We are also re-introducing our Jumbo King Crab Legs. Our Jumbo Legs are graded 9/12 and average nearly 1lb per leg! Compare these to our competitors "Colossal" and "Jumbo" King Crab Legs which cost more and weigh in at puny 2/3rds lb per leg!
From today thru December 15th or until supplies run out save 10% on King Crab Orders over 10lbs! Use Coupon Code KING10.

Dungeness Crab - We are in good shape with Dungeness Crab inventory so far. Unfortunately, that always changes in the 10 days before Christmas. Please order early and schedule your delivery in the order comments section!

Lobster Tails - We have had many requests for larger size Cold Water Lobster Tails. We have been able to obtain a limited supply of larger tails. We now offer West Australian Cold Water Lobster Tails in 7/8oz, 9/10oz, Jumbo 12/14oz and Super Jumbo 20/24oz sizes. Most can be purchased as a 2 Pack or 4 pack (must be combined with other items to ship) and 10lb Cases. Jumbo & Super Jumbo sizes are shipping now. From today thru December 15th or until supplies run out save 10% on Lobster Tail Orders over $100! Use Coupon Code LOBSTER10. Reminder: Lobster Tail Orders under 10lbs must be Shipped Overnight or with Other Frozen Seafood if selecting the 2 Day Air Shipping Option.

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

Alder Smoked Salmon - With the Holidays approaching, now is the time to stock up on Wild Smoked Sockeye & King Salmon before the price increase! As you know, salmon prices have gone up over the past year. This will, unfortunately be reflected in our next Smoked Salmon production run. Right now, save 20% on 3 or more Smoked Salmon items (mix or match) while supplies last! Use Coupon Code SMOKE20

Seafood by the Portion - This is a great way to mix and match your seafood order without overwhelming your freezer! Click on any item to see the entire list of Shellfish, Hawaiian & Alaskan Seafood! New larger sized Cold Water Lobster Tails in Stock!

Wild Salmon - We have added our Alaska Seafood Combos to our Hawaiian Fish Combo Promotion! Save 10% off our King and Sockeye Salmon Combo or our Wild King (Chinook), Sockeye Salmon & Pacific Halibut Combo #2 - Use Coupon Code COMBO10.
An always popular gift idea at Christmas is our Grill Ready King & Sockeye Salmon! Three 1lb Boneless Salmon Fillets with Cooking Plank and Tom Douglas Rub with Love Salmon Rub.
From today thru December 15th or until supplies run out save 10% on King Salmon Orders over 10lbs! Use Coupon Code SALMON10

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!

Coupon Codes Expiring December 15th

Save 20% on Smoked Salmon - 3 Items Mix or Match

Use Coupon Code SMOKE20

Save 10% on KING CRAB LEGS 10lbs & Up!

Use Coupon Code KING10

Save 10% on Australian Lobster Tails $100 & Up!

Use Coupon Code LOBSTER10

Save 10% on KING SALMON FILLETS 10lbs & Up!

Use Coupon Code SALMON10

Save 10% on Hawaiian & Alaskan Seafood Samplers

Use Coupon Code COMBO10

Save 50 Cents Each on Tom Douglas Rub With Love Spice Rubswhen purchasing 4 or more!

Use Coupon Code RUBME

Save 15% on BBQ & Seafood Accessories and ECO Friendly Plates & Cutlery

mix or match from both categories $49.99 & up

Use Coupon Code GIZMO15

Save 15% with Our "Make a Meal to Remember" Promo
Mix or Match orders of 3 Items from our Standard Category Selections on orders over $299Use Coupon Code MEAL15

Partner Offers
See all the Partner Offers
Gourmet Meats & Cheese Offers
Wine & Beverage Offers
Cookbook Recommendations (Takes a few seconds to load)
Amazon Holiday Toy List

© 2008 Wild Ocean Seafoods

Holiday Seafood Roundup

2008-12-06T10:31:00.000-08:00

As the Christmas Holiday falls on a Thursday, there are some important shipping considerations for the week of December 22nd:
2 Day Air Shipping is available on MONDAY ONLY for delivery on Wednesday the 24th.
Overnight Shippping is available on Tuesday for Wednesday Delvery
Saturday Delivery is available for Friday Overnight Shipments
but you must call in for this service.
Our Seafood Recipe Contest has just 4 weeks left for you to win a prize and have
your recipe featured as a
"Recipe of the Week"!
Shellfish Recipes Appetizer Recipes Wild Salmon & Halibut Recipes
Hawaiian Seafood Recipes Dungeness & King Crab Recipes
[TOP]

Seafood Roundup
Dungeness Crab - We are in good shape with Dungeness Crab inventory so far. Unfortunately, that always changes in the 10 days before Christmas. Please order early and schedule your delivery in the order comments section!

Lobster Tails - We have had many requests for larger size Cold Water Lobster Tails. We have been able to obtain a limited supply of larger tails. We now offer West Australian Cold Water Lobster Tails in 7/8oz, 9/10oz, Jumbo 12/14oz and Super Jumbo 20/24oz sizes. Most can be purchased as a 2 Pack or 4 pack (must be combined with other items to ship) and 10lb Cases. Jumbo & Super Jumbo sizes are shipping now. From today thru December 15th or until supplies run out save 10% on Lobster Tail Orders over $100! Use Coupon Code LOBSTER10. Reminder: Lobster Tail Orders under 10lbs must be Shipped Overnight or with Other Frozen Seafood if selecting the 2 Day Air Shipping Option.

Alaska King Crab - Our standard for King Crab Legs has always been our Super Jumbo King Crab Legs. King Crab Legs are graded on how many legs plus claws equal 10 lbs. Our Super Jumbo Whole Legs are graded 6/9 and average 1¼ to nearly 2 lbs per leg! We are also re-introducing our Jumbo King Crab Legs. Our Jumbo Legs are graded 9/12 and average nearly 1lb per leg! Compare these to our competitors "Colossal" and "Jumbo" King Crab Legs which cost more and weigh in at puny 2/3rds lb per leg! From today thru December 15th or until supplies run out save 10% on King Crab Orders over 10lbs! Use Coupon Code KING10.

Use Coupon Code SALMON10

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!

Coupon Codes Expiring December 10th

Save 20% on Smoked Salmon - 3 Items Mix or Match

Use Coupon Code SMOKE20

Save 10% on KING CRAB LEGS 10lbs & Up!

Use Coupon Code KING10

Save 10% on Australian Lobster Tails $100 & Up!

Use Coupon Code LOBSTER10

Save 10% on SALMON FILLETS 10lbs & Up!

Use Coupon Code SALMON10

Save 10% on Wild Gulf Shrimp & Scallops orders 5lbs & up!

Use Coupon Code PRAWN10

Save 10% on Hawaiian & Alaskan Seafood Samplers -

Use Coupon Code COMBO10

Save 50 Cents Each on Tom Douglas Rub With Love Spice Rubs

when purchasing 4 or more!

Use Coupon Code RUBME

Save 15% on BBQ & Seafood Accessories and ECO Friendly Plates & Cutlery mix or match from both categories $49.99 & up

Use Coupon Code GIZMO15

Save 15% with Our "Make a Meal to Remember" Promo
Mix or Match orders of 3 Items from our Standard Category Selections on orders over $299Use Coupon Code MEAL15

2008-12-06T10:28:00.000-08:00

We are pleased to annouce that Shipping Rates are DROPPING due to reductions in the UPS Fuel Surcharge! King Salmon prices have normalized to a more affordable level. This has created a ripple effect of lower prices throughout our store including Salmon Combos and Our Popular Grill Ready Salmon.
Our Seafood Recipe Contest has just 5 weeks left for you to win a prize and have
your recipe featured as a
"Recipe of the Week"!
Shellfish Recipes Appetizer Recipes Wild Salmon & Halibut Recipes
Hawaiian Seafood Recipes Dungeness & King Crab Recipes
[TOP]

Holiday Seafood Appetizer Roundup
Recipes of the Week - November 26th 2008
The Holidays are the traditional time for more frequent entertaining, potlucks & family gatherings. Our Seafood Appetizer Roundup contains our most popular Appetizer Recipes from the past year. Many of these can be made or prepped in advance, then finished in the oven when the guests arrive.
Tom’s Mom’s Crab Dip - November 25th 2007
This easy to make, creamy cold crab dip is great for holiday get-togethers! Be sure to buy a premium, top-quality potato or tortilla chips.
Super Bowl Party Appetizers
Putting together a Super Bowl Party can either be the toil of the year or a lot of fun! We have taken four of our friends & neighbors “fan tested” Snack & Appetizer Recipes and assembled them here. See how easy it is to put out a healthy, delicious spread for the big game using just a few ingredients! We often have our party goers each bring or prepare on dish at the party. Putting together these appetizers can be done during the pre-game and ready for serving by game time or half time.
Hawaiian Poke
Poke is a traditional Hawaiian Seafood prepatation, most easily described as a marinated sashimi. Made with Ahi (A general Hawaiian description of most tuna species) , our recipe features Yellowfin Tuna (In Hawaiian Shibi). This is a great recipe with a multitude of flavors for your next potluck or holiday party. This recipe is even easier with our NOH Hawaiian Poke Mix! Have authentic Hawaiian Poke in 20 Minutes, just add the fish!
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Seafood News
Dungeness Crab - Due to the current poor harvest in the California Dungeness Crab fishery, we are seeing some price pressure as out of state buyers are bidding on Washington Dungeness Crab. Our Ex-Boat price has gone up by 17% in the past week. The good news has been fuel related. It costs much less to process the catch than it did 30 days ago. This combined with lower shipping rates should leave the cost to your door the same or slightly lower!

Lobster Tails - Our Jumbo & Super Jumbo Lobster Tails have been selling quickly over the past couple weeks! We have a limited supply of larger tails. We are down to 40lbs of Jumbo & 25lbs of Super Jumbo Tails for the holidays. Our West Australian Cold Water Lobster Tails are available in 7/8oz, 9/10oz, Jumbo 12/14oz and Super Jumbo 20/24oz sizes. Most can be purchased as a 2 Pack or 4 pack (must be combined with other items to ship) and 10lb Cases. Jumbo & Super Jumbo sizes are shipping now.

Alaska King Crab - Expect King Crab prices to bump up over the next few weeks. Our standard for King Crab Legs has always been our Super Jumbo King Crab Legs. King Crab Legs are graded on how many legs plus claws equal 10 lbs. Our Super Jumbo Whole Legs are graded 6/9 and average 1¼ to nearly 2 lbs per leg! We are also re-introducing our Jumbo King Crab Legs. Our Jumbo Legs are graded 9/12 and average nearly 1lb per leg! Compare these to our competitors "Colossal" and "Jumbo" King Crab Legs which cost more and weigh in at puny 2/3rds lb per leg! In those smaller King Crab sizes, the ratio of meat to shell drops significantly. Our Motto: Buy Crab not Shell!!!

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

Alder Smoked Salmon - With the Holidays approaching, now is the time to stock up on Wild Smoked Sockeye & King Salmon before the price increase! As you know, salmon prices have gone up over the past year. This will, unfortunately be reflected in our next Smoked Salmon production run. Right now, save 20% on 3 or more Smoked Salmon items (mix or match) while supplies last! Use Coupon Code SMOKE20

Seafood by the Portion - This is a great way to mix and match your seafood order without overwhelming your freezer! Click on any item to see the entire list of Shellfish, Hawaiian & Alaskan Seafood! New larger sized Cold Water Lobster Tails in Stock!

Alaska King Salmon - We are pleased to announce lower pricing on Wild King Salmon Fillets! We have "Rolled Back the Clock" to 2007! King Salmon 4/6 & 7/9oz Boneless Fillets start at $79.99 for 5lbs! Save an additional 50 cents per pound on our 10lb size!

Wild Salmon - We have added our Alaska Seafood Combos to our Hawaiian Fish Combo Promotion! Save 10% off our King and Sockeye Salmon Combo or our Wild King (Chinook), Sockeye Salmon & Pacific Halibut Combo #2 - Use Coupon Code COMBO10.

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!

Recipe of the Week - Herb-Crusted King Salmon with Roasted Lemons

2008-12-06T10:21:00.000-08:00

Recipe of the Week - November 19th 2008
Last fall, we received a call from Martha Stewart Living regarding an idea for a holiday alternative to more traditional turkey, roast beef, leg of lamb or goose recipes for holiday entertaining. To guarantee a large enough fillet, we recommended our Wild King Salmon Large Party Fillet. In the past, we have supplied wild salmon for the Martha Stewart Show, most notably when Tom Douglas was the Guest Chef, preparing Wild Sockeye Salmon.
From the BluePrint Article:
"This healthy fish dish is your anytime ally: It looks and tastes great, and it couldn't be faster or easier to prepare. You can serve it for a weeknight dinner or a weekend get-together in almost less time then it takes to set the table. A whole-salmon fillet has the same festive quality as roast beef or leg of lamb, and its a dish all your guests, including non-meat-eaters,
will ooh and aah over."
Allie Lewis Clapp, Deputy Food Editor, Martha Stewart's BluePrint Magazine

Ingredients:
1 3lb Wild Ocean Seafoods® Wild King Salmon Large Party Fillet or
(6) Wild King Salmon 7/9oz Fillet Portions
¼ cup panko (Japanese breadcrumbs)
¼ cup chopped flat-leaf parsley
1 Tbsp chopped dill, tarragon, or chives (optional)
1 Tbsp plus 1Tsp Oils of Aloha Kauai Italian Herb Macadamia Oil
¼ cup Dijon mustard
Coarse sea salt and ground black pepper
2-3 lemons, quartered, seeds removed

Prep: (Ms en place)
Thaw the King Salmon Fillet(s) in the refrigerator overnight or thaw under running cold water in their vacuum pouch.
Preheat oven to 425 degrees.
Toss panko with herbs and 1 tablespoon macadamia oil.
Place salmon (skin down) on parchment-lined baking sheet.
Spread evenly with mustard; season with salt and pepper.
Sprinkle with reserved panko mixture, patting gently.
Scatter lemons around salmon and drizzle them with macadamia oil.

Cooking:
Roast salmon until it flakes easily, 18 to 20 minutes (10-12 minutes with smaller fillets).
With a large spatula, loosen it from skin (which should stick to parchment).
Transfer fish to platter and garnish with roasted lemons.

Seafood News

Lobster Tails - We have had many requests for larger size Cold Water Lobster Tails. We have been able to obtain a limited supply of larger tails. We now offer West Australian Cold Water Lobster Tails in 7/8oz, 9/10oz, Jumbo 12/14oz and Super Jumbo 20/24oz sizes. Most can be purchased as a 2 Pack or 4 pack (must be combined with other items to ship) and 10lb Cases. Jumbo & Super Jumbo sizes are shipping now.

Alaska King Crab - Expect King Crab prices to bump up over the next few weeks. Our standard for King Crab Legs has always been our Super Jumbo King Crab Legs. King Crab Legs are graded on how many legs plus claws equal 10 lbs. Our Super Jumbo Whole Legs are graded 6/9 and average 1¼ to nearly 2 lbs per leg! We are also re-introducing our Jumbo King Crab Legs. Our Jumbo Legs are graded 9/12 and average nearly 1lb per leg! Compare these to our competitors "Colossal" and "Jumbo" King Crab Legs which cost more and weigh in at puny 2/3rds lb per leg! In those smaller King Crab sizes, the ratio of meat to shell drops significantly. Our Motto: Buy Crab not Shell!!!

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

Alder Smoked Salmon - With the Holidays approaching, now is the time to stock up on Wild Smoked Sockeye & King Salmon before the price increase! As you know, salmon prices have gone up over the past year. This will, unfortunately be reflected in our next Smoked Salmon production run. Right now, save 20% on 3 or more Smoked Salmon items (mix or match) while supplies last! Use Coupon Code SMOKE20

Wild Salmon - We have added our Alaska Seafood Combos to our Hawaiian Fish Combo Promotion! Save 10% off our King and Sockeye Salmon Combo or our Wild King (Chinook), Sockeye Salmon & Pacific Halibut Combo #2 - Use Coupon Code COMBO10.

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!

Recipe of the Week - Jumbo Shrimp Appetizer

2008-12-06T10:14:00.000-08:00

Recipe of the Week - November 12th 2008
Holiday Parties often involve potluck appetizers. This recipe is sure to knock it out of the park when entertaining. You can make everything in advance and do the final cheese melt and assembly on site or finish the dish at home. The dish is great either hot or cold. Most of the time, we go for hot as this increases the contrast when place out with other appetizers.

Ingredients:
1lb Wild Ocean Seafoods® Jumbo Gulf Shrimp
1 Medium size spaghetti squash
1 Medium Red Pepper
1 Tbsp balsamic vinegar
1 Large garlic clove minced
Handful of Fresh sage leaves – use the small and tender leaves
½ Cup Oils of Aloha Garlic Isle Macadamia Oil – plus some for drizzling
1 Bag of mixed Italian cheeses shredded
1 Baguette of Italian or French bread cut into ½ inch thicknesses.

Prep: (Mis en place)
Thaw Shrimp in their vacuum bag in the refrigerator overnight or run under cold water in the bag to thaw.
Peel & De-Vein Shrimp, remove tail and place in brine for 20 minutes (See our Tip on Firming Shrimp)
Pre-Heat Oven
Slice Squash in half Roast face down in a pan at 425F for 30 Minutes and set aside to cool (leave oven on)
Roast Pepper for 10-15 Minutes at the same time and place in a small paper bag to cool.
Peel skin & slice pepper, removing ribs & seeds.
Puree roasted red peppers, add balsamic vinegar, Macadamia Oil and mix thoroughly
Remove Shrimp from brine & rinse
Slice Baguette into ¼ to 3/8 inch slices & toast lightly

Cooking:
Heat ½ cup of Macadamia Oil and sauté shrimp, remove shrimp & drop in sage leaves. Cook til the leaves start to curl slightly. (note: be sure to have a spatter lid on hand!)
Place baguette on a baking sheet, lightly drizzle with Macadamia Oil
With a fork scrape out about a Tsp of squash and spread across the baguette slice
Top with cheese(s) and sprinkle sparingly minced garlic
Place in oven until cheese melts (do not let it brown) about 2 minutes depending on oven
Remove from oven and finish assembly
Place a shrimp on top of baguette, place a dollop of roasted red pepper puree in the center of shrimp, and top with 1 or 2 sage leaves.

Sure to impress the Holiday party guests this year.

Seafood News
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

Alder Smoked Salmon - With the Holidays approaching, now is the time to stock up on Wild Smoked Sockeye & King Salmon before the price increase! As you know, salmon prices have gone up over the past year. This will, unfortunately be reflected in our next Smoked Salmon production run. Right now, save 20% on 3 or more Smoked Salmon items (mix or match) while supplies last! Use Coupon Code SMOKE20

Seafood by the Portion - This is a great way to mix and match your seafood order without overwhelming your freezer! Use the Coupon for Seafood by Portion (BP15) and save! Click on any item to see the entire list of Shellfish, Hawaiian & Alaskan Seafood! New larger sized Cold Water Lobster Tails in Stock!

Wild Salmon - We have added our Alaska Seafood Combos to our Hawaiian Fish Combo Promotion! Save 10% off our King and Sockeye Salmon Combo or our Wild King (Chinook), Sockeye Salmon & Pacific Halibut Combo #2 - Use Coupon Code COMBO10.

Dungeness Crab - Our Whole Cooked Crab is going out as fast as it is coming in! Unfortunately, we have a one week closure this week and may run out.

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!

Lobster Tails - We have had many requests for larger size Cold Water Lobster Tails. We have been able to obtain a limited supply of larger tails. We now offer West Australian Cold Water Lobster Tails in 7/8oz, 9/10oz, 12/14oz and 20/24oz sizes. Most can be purchased as a 2 Pack or 4 pack (must be combined with other items to ship) and 10lb Cases.

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!

Recipe of the Week - Seafood & Cheese Fondues

2008-12-06T10:07:00.000-08:00

Recipe of the Week - November 5th 2008
This is a fun way to enjoy meal with family & friends. The prep is simple, and the guests cook their own food! Active time is 20-30 minutes and the seafood & vegetables can be prepped in advance and refrigerated for a few hours. You can do both Fondues or just one. Add won ton wrappers and expand into Dim Sum! This is also another great use for our Ceramic Butter Wamers. They hold 4oz of your favorite dipping or cheese sauces!

Ingredients:
For the Seafood & Vegetables -
4 Wild Ocean Seafoods® Sockeye Salmon 4/6oz Fillets Cubed & Skin Removed1 lb Wild Ocean Seafoods® Giant Sea Scallops1 lb. Wild Ocean Seafoods® Jumbo Gulf Shrimp 16/20 Count2 Wild Ocean Seafoods® 6/9oz Shutome (Swordfish) Steaks Cubed
4 Wild Ocean Seafoods® Ahi/Shibi 4/6oz Steaks Cubed
375ml Oils of Aloha Seasoned Macadamia Oil
(Haleiwa Heat, Garlic Isle, Pele's Fire, or Kauai Herb)
1 Package of Tempura Batter (optional)
½ lb Mushrooms, sliced in half
½ lb Broccoli Flourettes
½ lb Cauliflower Flourettes
2 Large Shallots
1-2 Demi French Loafs, cubed
Bamboo or Stainless Steel SkewersFor the Cheese Fondu Sauce -
1lb Gruyere Cheese (Imported Swiss)
½ lb Emmenthaler Cheese (Imported Swiss)
¼ lb Sharp Cheddar Cheese
1 Tbsp Garlic Powder
1 Tsp White Pepper
2 ½ Cups of Dry White Wine
6 Tbsp Corn Starch
6 Tbsp Water

Prep: (Mise en place)
Cheese Sauce:
Grate Cheeses and place in a small pot
Add Garlic Powder, White Pepper & Wine
Simmer on low to melt, stirring frequently with a whisk
In a separate bowl, combine 6 Tbsp of water and 6 Tbsp of Corn Starch, mix well
After the cheese mix melts, slowly add the water/corn starch mix, a little at a time until you are happy with the consistency.Seafood:
Peel & de-vein shrimp, removing tails. Slice in half down the back.
Scallops, slice in half, making two disk shaped portions of each scallop.
Cube the Swordfish & Shibi Steaks into 1/2 inch cubes
Drain seafood & Refrigerate until use.
Mix Tempura Batter & Place in Ramekins or one or two small bowls

Vegetables & Bread:
Slice Shallots Crosswise & Separate into "Rings"
Chop vegetables & bread into 1/2 inch pieces

Cooking:

Preheat the Macadamia Oil and pour into your Fondue pot with your seaoned oil choice.
Place Ramekins or Bowls of Tempura Batter on the table
Pour the cheese sauce into another fondue pot or several Ceramic Butter Warmers
Place Seafood, Bread & Vegtables on platters or plates to be in reach of your guests

Plating:
Have Fun!
Use the Tempura Batter with the fish & vegetables. Dip in the batter, remove excess batter on the Ramekin lip, and place in the seasoned Macadamia Oil.
Use the Cheese Sauce with the Bread & Vegetables, by dipping.
Cook the seafood in the seasoned Macadamia Oil to cook for 3-5 minutes before dipping in the cheeese sauce if desired.

Seafood News
Alder Smoked Salmon - With the Holidays approaching, now is the time to stock up on Wild Smoked Sockeye & King Salmon before the price increase! As you know, salmon prices have gone up over the past year. This will, unfortunately be reflected in our next Smoked Salmon production run. Right now, save 20% on 3 or more Smoked Salmon items (mix or match) while supplies last! Use Coupon Code SMOKE20

Seafood by the Portion - This is a great way to mix and match your seafood order without overwhelming your freezer! A good example is this weeks Recipe. Purchase 2 Portions of Wild Sockeye Salmon, add 1lb of Scallops, 1lb of Wild Gulf Shrimp, 1 Portion of Shutome and 2 Portions of Shibi from the Seafood by Portion Section. Use the Coupon for Seafood by Portion (BP15) and save! Click on any item to see the entire list of Shellfish, Hawaiian & Alaskan Seafood!
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! Hmmmm.

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!

Recipe of the Week - Seafood Newberg

2008-11-06T05:21:00.000-08:00

We often see items relating to Salmon in our news feed from Google. Yesterday, we saw an item referring to a Sockeye Salmon recipe form a "Chef" in Florida. This item represents everything that is disappointing about mass media recipes.
Quote: " 6oz. line caught sockeye salmon skinned fillets (ask your fish monger if coloring has been added; when choosing salmon look for the brightest, most natural and freshest available)"
Before a new "Internet Sockeye Salmon Legend" is born:
1. Sockeye Salmon are not "line caught" except by accident as they are primarily krill eaters.
2. Wild Alaska Sockeye Salmon are caught in the ocean and are never "color enhanced".
3. Removing the skin from the fillets also removes the flesh layer containing the highest concentration of Omega 3 Oils. Whatever oil remains would drip into the bottom of the pan.

Our Seafood Recipe Contest has just 9 weeks left for you to win a prize and have your recipe featured as a
"Recipe of the Week"!

Seafood Newberg
Recipe of the Week - October 29th 2008
The original “Lobster Newberg” made it’s debut in New York City in the 1870’s a the famous Delmonico’s Restaurant. Originally named “Lobster ala Wenberg” after it’s creator, Captain Ben Wenberg, it was a very popular dish. After a falling out between Jack Delmonico & Captain Wenberg, which had escalated to fisticuffs, the item was removed from Delmonico’s menu.
The popularity of the dish among Delmonico patrons forced it’s return, now called Lobster "Newberg” instead of “Wenberg”.
This is a fabulous dish to prepare on a cold winter night when entertaining. The active time is 20-30 minutes and the dish can be prepped in advance and refrigerated for a few hours
(this will add to the cooking time by 5 minutes).
We like to serve this with pan sautéed asparagus & toasted bread.

Ingredients:
For the Seafood -
1 lb Wild Ocean Seafoods® Lobster Claw Meat (2-2 1/2lbs of Cracked Claws)

1 lb Wild Ocean Seafoods® King Crab Meat or Giant Sea Scallops

1 lb. Wild Ocean Seafoods® Jumbo Gulf Shrimp 16/20 Count

1½ lbs Mushrooms, sliced

2 Cups of Celery

½ Cup Roasted Red Peppers chopped

3 Tbsp Unsalted Butter

1 Cup Buttered breadcrumbs or Puff Pastry

For the Sauce -

1/2 Cup Sherry

6 Tbsp. Unsalted Butter

½ Cup Flour (Use Potato Flour for a Gluten Free Recipe)

3 Cups Whole Milk

1/8 Tsp Tom Douglas Smoked Paprika, or to taste

1/8 Tsp Cayenne Pepper, or to taste

3 Cups Heavy Cream

9 Egg Yolks
Sea Salt
Fresh Ground Black Pepper

Prep: (Mise en place)
Sauce:
Melt the 6 Tbsp of Unsalted Butter in a saucepan over low heat and blend in the flour.
Cook for 2 minutes, stirring, without letting it color.Slowly add the milk, stirring constantly, and cook for a few minutes, until the sauce gets smooth and thick.
Stir in the sherry, paprika, and cayenne pepper.
Lightly beat together the egg yolks and cream and stir them in.
Heat the sauce just enough to thicken it, stirring, but do not let it boil.
Slowly bring the temperature to 165F
Salt and pepper to taste.
Cool the sauce.

Seafood:
Thaw Lobster Claws, Scallops or Crab Meat, & Shrimp in the refrigerator overnight or run under cold water in their vacuum packages to thaw.
Crack enough Wild Ocean Seafoods® Maine Lobster Claws to yield 1lb of Claw meat (2-2½ lbs)
Peel & de-vein shrimp, removing tails. Slice in half down the back.
If choosing Scallops, slice in half, making two disk shaped portions of each scallop.
Drain seafood & Refrigerate until use.
Coat the Red Peppers in Oilive Oil, and place under the broiler on the second rack for 10 minutes, remove and put in a paper bag to cool. Remove the skin, ribs & seeds, Julienne or chop. Remember, we want to scortch the skin, not cook the pepper!
In a sauté pan, melt 3 Tbsp of Unsalted Butter, add the celery and mushrooms and cook until softened. Do not brown.
Cool the sauté.In a large bowl, combine all the seafood, roasted peppers, celery and mushrooms. Mix gently to combine.
Add mixture to your choice of: individual baking dishes, a lightly buttered large casserole dish or tapas pans.
Pour the cooled sauce over it. Sprinkle with the breadcrumbs or top with puff pastry, crimping the edges and leaving a slit or two in the top.

Cooking:

Bake at 350F in a pre-heated oven for 30 to 35 minutes or 165F Internal Temp for 3 minutes.
As soon as it starts to bubble around the edges it is done.
Remove from oven and let stand for 5 minutes.
Serve

Seafood News
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! Hmmmm. 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 & Claws 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

Dungeness Crab - Our Whole Cooked Crab is going out as fast as it is coming in! 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!

Seafood by the Portion - This is a great way to mix and match your seafood order without overwhelming your freezer! A good example is this weeks Recipe. Purchase 5lbs of Main Lobster Claws, add 1lb of Scallops or King Crab Meat and 1lb of Wild Gulf Shrimp from the Seafood by Portion Section. Use the Coupons for the Main Lobster Claws (CLAW10) & Seafood by Portion (BP15) and save! Click on any item to see the entire list of Shellfish, Hawaiian & Alaskan Seafood!

Alder Smoked Salmon - With the Holidays approaching, now is the time to stock up on Wild Smoked Sockeye & King Salmon before the price increase! As you know, salmon prices have gone up some over the past year. This will, unfortunately be reflected in our next Smoked Salmon production run. Right now, save 20% on 3 or more Smoked Salmon items (mix or match) while supplies last! Use Coupon Code SMOKE20

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!

Check Out Our Complete Coupon Code List

Recipe of the Week - Razor Clam Chowder

2008-10-28T11:57:00.000-07:00

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

2008-10-15T06:03:00.000-07:00

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.

Fall Savings! Get $10 off a $100 Purchase at GourmetGiftBaskets.com with Code Fall10 expiring 10.30.08 Save 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

2008-10-11T08:08:00.000-07:00

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

OTC donates when you Shop our PINK RIBBON section!

Recipe of the Week - Smoked Salmon Pizza

2008-09-25T17:48:00.000-07:00

Recipe of the Week – September 24th 2008
Most of the Smoked Salmon Pizza Recipes you find feature variations of "Lox & Bagels". They typically replace the bagel with a pizza crust, then cream cheese, lox and capers.... Our smoked salmon pizza recipe features Northwest Style Hot Smoked Salmon with it's deep alder smoked flavor and the higher oil content of Wild Pacific Salmon. You can bake the pizza or grill on the BBQ. We have been making these pizzas in our homes for some time, as a result, there are several pizza dough & cheese variations. You can use thick or thin crust, traditional white, wheat or gluten free dough, make the bigger or smaller. Two popular sizes are a 6 inch appetizer style thin crust pizza and an 8 inch individual size with thick crust. Our recomendation on the dough: See if you can buy a pizza dough ball from your local pizzeria. Usually this will be enough for two 8 inch or four 6 inch pizzas. We will assume you use this method for "making" the dough.

Ingredients:
For the Topping:
2-4oz Wild Ocean Seafoods Smoked Salmon Bagel Toppers or Smoked King Salmon Strips
2-4oz Crumbled Goat Cheese (use less cheese than smoked salmon)
1/2 Medium Maui or Walla Walla (Sweet) Onion or 2-3 Large Shallots
1 Tbsp Oils of Aloha Macadamia Oil
1 Small bunch of Fresh Cilantro

For the Dough:
1 Dough Ball from you local pizzeria, your home made dough, or a frozen pizza crust

Prep: (Mise en place)
Thaw the Smoked Salmon in the refrigerator overnight or run under cold water in their vacuum bags to thaw.
Pre-Heat Grill or Oven.
Cut the dough ball in half (8in pizzas) or quarters (6in pizzas).
Roll the dough out to your chozen size and thickness.
Pre-Bake the rolled pizza crust for 8-10 minutes in the oven @ 400F, remove & cool.
Slice the Onion or Shallots thinly, then caramelize in a saute pan, remove from heat to a bowl.
Remove the smoked salmon from the vacuum package, gently peel off the skin & discard.
Flake the Smoked Salmon into a bowl.
Chop Cilantro leaves and set aside.
Crumble the goat cheese into a small crumble.

Cooking:
Place the caramelized onions or shallots on the pizza crust
Spinkle the Smoked Salmon over the pizza crust & caramelized onions or shallots
Sprinke the goat cheese lightly over the Smoked Salmon
Lightly sprinkle the shopped cilantro over the goat cheese
Drizzle the Macadamia Oil lightly over the pizza
Place in the Pre-Heated Oven or BBQ Grill. Figure 10-14 minutes.
Remove & let stand for 3-5 minutes before slicing

Plating:
Slice into quarters or sixths & serve.

Coupon Codes Good Thru September 30th
Save 10% on Wild Maine Lobster Claws! -
Use Coupon Code CLAW10
Save 10% on Wild Gulf Shrimp orders 5lbs & up!
Use Coupon Code PRAWN10
Save 10% on Hawaiian Seafood Samplers -
Use Coupon Code COMBO10
Back & Better! Save 15% on King Crab Snap n Eat Legs & Claws
while supplies last - Use Coupon Code SNAP15
Save 15% on JO Spices, NOH Seasonings, Tom Douglas Spice Rubs & Oils of Aloha Macadamia Oils Orders over $49.99 Mix or Match! -
Use Coupon Code RUB15
Save 15% on all BBQ & Seafood Accessories including Bagasse Plates, PLA Cups & Culery, Bamboo Cutlery, Sea Shellers, Seafood Forks, Crab & Lobster Crackers, Butter Warmers, Bibs, Placemats and more!
Orders over $49.99 Mix or Match -
Use Coupon Code GIZMO15

Partner Offers
Save 20% on your Hickory Farms order! Enter code ONLINE20. Offer valid through 9.30.08.$2.49 a Steak Sale - Omaha Steaks. Offer ends 9.28.08.

Save 10% off + $0 Shipping on our Member Favorites pack at MyWinesDirect. Use code FAV10 at checkout. This offer is valid through September 30th.Fall Savings!

Clearance Sale at Wine.com! Save 20% off any 6 or more bottles of clearance sale wines. Enter promotion code BARGAIN at checkout. Hurry, offer ends 9.30.08.

Recipe of the Week - Crusted & Grilled Mahi Mahi

2008-09-20T11:39:00.000-07:00

Recipe of the Week – September 18th 2008
There are lots of "Crusted Mahi Mahi" recipes out there. Most require some exotic ingredient that is hard to come by, such as Macadamia Nuts. So, how about one using.. Potato Chips! Yup, this is an easy to prepare, delicious recipe incorporating.... Ruffles® Potato Chips! It addresses two common concerns:
1. How can you eat Ruffles® Potato Chips and be guilt free?
2. What do you do with all the little broken pieces in the bottom of the bag?
This recipe requires a grill to get the full flavor out of the recipe. Unlike many recipes, you do not turn the fish! As always it is important NOT to over cook! The fish is ready when it begins to flake. Try this with the Garden Salsa outlined below!

Ingredients:
For the Fish:
4 Wild Ocean Seafoods 4/6oz Mahi Mahi Fillets
2 Cups of chrunched Ruffles® Potato Chips
1 Egg

Garden Salsa:
1 medium sized English cucumber peeled & diced
4 yellow cherry tomatoes diced
1 slice of red onion diced
1 tblsp of capers plus a tsp of the juice
1/4 cup of fresh squeezed orange juice
1/2 tsp of minced garlic

Prep: (Mise en place)
Thaw the Mahi Mahi Fillets in the refrigerator overnight or run under cold water in their vacuum bags to thaw.
Mix all the above ingredients for salsa. Be sure to use small dice. Make an hour or two ahead so that the flavors can marry.
Light & Pre-Heat Grill
Dredge the Mahi Mahi filets in the beaten egg.
Coat generously with the crushed potato chips making sure to press firmly into filet

Cooking:
Place the Mahi Mahi fillets on the upper Rack of the grill
Cooking times will vary depending on your BBQ Grill. Figure 8-12 minutes.
Do Not Turn

Plating:
Serve with Garden Salsa either on top or on the side.

Seafood News

The weather has actually turned nice the past few days in Ferndale! I just wish that all that wet weather followed by sunshine didn't make the grass grow so fast.

Crab pots are dotting the water with the Native American & Sports fisheries opened for Dungeness Crab. The Sports fishery is closing and the Commercial Fishery is starting October 1st. Our boats are ready as Washington Dungeness Crab is in our "Wheelhouse"! We just might attempt a "video" of our local crab boats. And, no, the black lab in the video is not "Rin Tin Tin"

We recently had a couple new customers call in regarding shippng from Alaska & Hawaii. In both cases, they were under the impression that if they purchased from our competitors, the "overnight shipping would be cheaper". You can imagine their shock, when we informed them that there is No Overnight Shipping from either Alaska or Hawaii to the lower 48! Thats why we finish our processing & portioning in Washington. We can ship fresh frozen seafood either Overnight or 2 Day Air from our facility in Ferndale. The "Air Drop" in both Alaska & Hawaii is around 6pm local time. That's 3pm Pacific Time. It takes 12-14 hours to pass thru the first distribution center on the mainland side, then another day to the second. Thus, it takes two days to get any air express shipment from FedEx or UPS from either Alaska or Hawaii to you door! If we were the customer, it would annoy us to no end to pay for or think we got "overnight shipping" and have it arrive in 2 days. (which costs about 40% less)

Dungeness Crab - Whole Cooked Dungeness Crab are back! We have both Whole Cooked Crab and Dungeness Crab Sections (Clusters) featuring fully cooked & cleaned crab. Quantities of Whole Cooked Crab are limited until October. If you want a larger order, like our 30lb Party Pack, please call and reserve!

Oils of Aloha Macadamia Oils - We have figured out the freight issue inbound from Hawaii by shipping the Oils to Ferndale with our Seafood Shipments. As a result, we have been able to significantly reduce our prices on the full line of Macadamia Oils! Our shipments from Honolulu arrive on Thursday mornings, so, if we don't have it in stock, it will arrive on the next Thursday. Larger orders, or multiple 32oz size orders will be shipped to you direct from Honolulu.

Tom Douglas Spice Rubs - Tom Douglas Spice Rubs will have a price increase later in September. If you enjoy these Rubs, it is definitely time to stock up! We absorbed last years increase, but cannot do it again. We just negotiated a new bulk price based on our volume. As a result, we are going to be able to limit the price increase to about 50 cents across the board instead of the $1 we reported earlier.

Hawaiian Fish - After a couple week delay, we have finally received Opah this morning! Also on the plane were Opakapaka, Ahi/Shibi (Yellowfin Tuna), Shutome (Swordfish) and Ono (Wahoo)! Ono is so "Ono" (Good). 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!

Wild Gulf Shrimp & Prawns - Still in the news, Hurricane Ike. The hurricanes stir up the gulf and bring the shrimp closer to the surface. This leads to increased catch, especially with larger shrimp. The downside to this problem is that IKE dropped power and swamped roads to and from many shrimp ports. There is virtually non-existant shore power for shore side cold storage at present. We have limited stock on hand. We expect this situation to continue for another couple weeks.

Coupon Codes Good Thru September 30th
Save 10% on Wild Maine Lobster Claws! -
Use Coupon Code CLAW10
Save 10% on Hawaiian Seafood Samplers -
Use Coupon Code COMBO10
Back & Better! Save 15% on King Crab Snap n Eat Legs & Claws
while supplies last - Use Coupon Code SNAP15
Save 15% on JO Spices, NOH Seasonings, Tom Douglas Spice Rubs & Oils of Aloha Macadamia Oils Orders over $49.99 Mix or Match! -
Use Coupon Code RUB15
Save 15% on all BBQ & Seafood Accessories including Bagasse Plates, PLA Cups & Culery, Bamboo Cutlery, Sea Shellers, Seafood Forks, Crab & Lobster Crackers, Butter Warmers, Bibs, Placemats and more!
Orders over $49.99 Mix or Match -
Use Coupon Code GIZMO15

Partner Offers
Save 20% on your Hickory Farms order! Enter code ONLINE20. Offer valid through 9.30.08.

$2.49 a Steak Sale - Omaha Steaks. Offer ends 9.28.08.

Save 10% off + $0 Shipping on our Member Favorites pack at MyWinesDirect. Use code FAV10 at checkout. This offer is valid through September 30th.

Recipe of the Week - Grill Poached Opakapaka

2008-09-19T07:55:00.000-07:00

Recipe of the Week – September 11th 2008
This recipe can be made in a Foil Pouch or on the upper rack of your grill by themselves without the foil. So, poach in the pouch or bake on the grill or in your oven! Opakapaka is a firm pink snapper that works well in both cases. It is important NOT to over cook! The fish is ready when it begins to flake. Try this with grilled asparagus and a vegetable/egg fried rice!

Ingredients:
4 Wild Ocean Seafoods Opakapaka 5/7oz Fillets
3 Tbsp Kauai Herb Macadamia Oil (Olive Oil can substitute)
1 -2 Tbsp Tom Douglas Bengal Masala Rub
Chopped Fresh Parsley
Kosher or sea salt
Freshly ground pepper

Prep: (Mise en place)
Thaw the Opakapaka Fillets in the refrigerator overnight or run under cold water to thaw.
Light & Pre-Heat Grill
Place in Foil Closable Pouches - 2 Fillets per package, skin side down.
Combine Macadamia Oil, Masala Rub & Parsley in a small bowl.
Using a basting brush, paint the Oil & Rub mixture over the fillets.
Season with Salt & Pepper
Close & Seal pouches.

Cooking:
Place Foil Pouches or fillets on the upper Rack of the grill
Cooking times will vary. In the pouch, 10-15 minutes, open on the upper rack, 8-12 minutes basting twice.

Plating:
Serve with grilled asparagus and a vegetable/egg fried rice!

Coupon Codes Good Thru September 15th
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, 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

Seafood News
Wild Gulf Shrimp & Prawns - Well, you have watched the news. The shrimpers are having trouble with the most recent hurricanes. It is an interesting problem. On one hand, the hurricanes stir up the gulf and bring the shrimp closer to the surface. This has been referred to as the "Forrest Gump Effect", popularized in the movie starring Tom Hanks. This leads to increased catch, especially with larger shrimp. The downside to this problem is the latest hurricane dropped power to over 500,000 homes and businesses. There is virtually non-existant shore power for shore side cold storage at present. As a result of the supply disruption, we have had to cancel our promo code on Wild Shrimp & Prawns due to limited availability. We still have stock, but not enough for a big sale.

Alaska King Crab - We are down to our last 20lbs (4 Orders) of our popular Snap n Eat King Crab Legs! We were at the grocery store last week and notice the "king crab legs". If your store is like ours, our Snap n Eat King Crab Legs are generally larger and cost less, even including shipping! These are ideal for surf n turf! We have a coupon code on these thru the 15th of September or while supplies last. Save 15% on your next order with Coupon Code SNAP15.

Dungeness Crab - We are just a week away from having Whole Cooked Dungeness Crab back in stock! Right now we have Alaska Dungeness Crab Sections (Clusters) featuring fully cooked & cleaned crab. All of the edible portion of the crab is contained in the Dungeness Crab Sections. Due to the abundance of Alaska Dungeness Crab, we have LOWERED the price on Dungeness Crab Sections!

Tom Douglas Spice Rubs - The word is out! Tom Douglas Spice Rubs will have a price increase later in September. If you enjoy these Rubs, it is definitely time to stock up! We absorbed last years increase, but cannot do it again. We just negotiated a bulk price reduction based on our volume. As a result, we are going to be able to limit the price increase to about 50 cents across the board instead of the $1 we reported earlier.

Seafood Accessories
Corn Resin Cutlery & Cups - We have introduced our new line of Bio-Compostable PLA Corn Based Cutlery & Cups. PLA ECO Resin Cups & Cutlery 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.
Sugar Cane Fiber (Bagasse) Compostable Plates - Bagasse is a biodegradable and compostable disposable tableware that is 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.

Recipe of the Week - Lobster Rolls!

2008-09-17T07:42:00.000-07:00

We are a week past Labor Day and in something of a "Limbo" regarding Seafood News. In fact, absolutely nothing happened since last week! As a result, we have re-printed last weeks update and placed it at the bottom of this newsletter for those who missed last week. We do have some new product news which is outlined below.

Lobster Roll Recipe

Recipe of the Week – September 5th 2008
Labor Day is the traditional "end of summer" for the small roadside Lobster Shacks on the Maine Coast. We thought it would be fun to "extend the season" with the our take on the famous Lobster Roll! We chose a yogurt based salad in this recipe, but it can be made with mayo instead.
Ingredients:
1½ lbs Wild Ocean Seafoods Maine Snap N Eat Lobster Claws
½ medium English cucumber
¼ cup of Greek Yogurt or ½ cup American Yogurt Strained (See our Tip on Thickening Yogurt)
1 Tbsp fresh parsley
2 small green onions, thinly sliced
Kosher or sea salt
Freshly ground pepper
2-3 Romaine Leaves (optional)
2 to 3 Stadium Buns, Hoagie Rolls or Sliced Baguette
2 to 3 tablespoons unsalted butter, softened
Granulated or finely minced garlic

Prep: (Mise en place)
Shell & Remove Cartilage from Lobster Claws, rinse, pat dry & set aside
Peel & Seed Cucumber, finely chop or dice. Place in a colander to drain.
Trim & Chop Parsley Leaves, place in a mixing bowl
Slice Green Onions thinly, add to the mixing bowl
Combine Yogurt, cucumber, parsley and green onions in a mixing bowl and stir together
Fold in Lobster Claws with a spatula
Cover & Refrigerate for 30 minutes to 1 hour
Rinse & Pat Dry Romaine Leaves

Cooking:
Slice or open the Rolls or Baguette, coat lightly with unsalted butter & garlic, toast face up in your broiler or toaster oven. If using Baguettes, remove some of the soft bread by making a shallow "V" cut in each side.
Place a Romaine Lettuce Leaf in each bun
Stuff with Chilled Lobster Salad

Plating:
Serve with Pickles, Peperoncini, Kalamata Olives and Potato Chips

Coupon Codes Good Thru September 15th
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

Partner Offers
Sur La Table - Anniversary Sale on Cookware - Save 20%!
[TOP]

Seafood News
It took some time, but the Alaska Salmon Season finally "hit the number" in total catch!

Coho (Sliver) Salmon - Fall means the Coho Season is just begining! Our local Coho is caught with a "Reef Net" System which catches the fish in a non stresful, net "scoop" as opposed to a "gill net". The Reef Net system is SOLAR POWERED. The fish are graded live in the net and selected for harvest. The remainder are released to continue to the river & spawn. It's really a pretty cool system, now operating under sun power in it's second year. When we have em, they will be on our website!

Wild King Salmon - We have some fantastic King Salmon! This is the best time to buy King Salmon as they are all ocean caught as opposed to river caught. Ocean caught fish have the maximum flavor & oil content when compared to later, river run fish.

Alaska King Crab - We have shipped a lot of Alaska King Crab Super Jumbo Large Select Portions in the past week. That means that we have good supplies of our popular Snap n Eat King Crab Legs! These are ideal for surf n turf We have a coupon code on these thru the 15th of September or while supplies last. Save 15% on your next order with Coupon Code SNAP15.

Dungeness Crab - We are just a couple weeks away from having Whole Cooked Dungeness Crab back in stock! Right now we have Alaska Dungeness Crab Sections (Clusters) featuring fully cooked & cleaned crab. All of the edible portion of the crab is contained in the Dungeness Crab Sections. Due to the abundance of Alaska Dungeness Crab, we have LOWERED the price on Dungeness Crab Seactions!

Tom Douglas Spice Rubs - The word is out! Tom Douglas Spice Rubs will have a price increase later in September. If you enjoy these Rubs, it is definitely time to stock up! We absorbed last years increase, but cannot do it again. Expect about a $1 increase across the board. Don't forget there is still a Coupon Code good for 15% Spices Oils & Rubs over $49.99. Mix or Match and save with Coupon Code RUB15!

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.

Seafood Accessories

Bamboo Cutlery - Our new Bamboo Disposable Cutlery has been quite popular since we introduced it a couple weeks ago! We currently carry Bambo Knives & Forks with Spoons to be added later this month. They are available in 25, 50 & 100 Count packages. Bamboo is a renewable resource and the cutlery is compostable & biodegradable. Your bamboo cutlery will become mulch in your compost pile in about 16 weeks!

Palm Tree Picks - Our Palm Tree Picks are ideal for creating "mini skewers" from your appetizer assortment. They are 7" Long with a metallic palm frond tassle. Simply poke the appetizers on at a time and make a mini skewer! Plates are optional! They are available in 48 Count packages and perfect for upcoming holiday parties.

Luau Parasol Picks - Our Parasol Picks add a festive flair to appetizers and drinks! One popular use is in Royal Hawaiian Iced Tea. Simply make some Iced Tea with

Noh Hawaiian Iced Tea Mix and add a pineapple chunk on a Parasol Pick for a fun, refreshing Luau themed beverage.

Recipe of the Week - Grill Poached Salmon

2008-09-15T03:16:00.000-07:00

Grill Poached Salmon

Recipe of the Week - August 30th 2008
Submitted by Kimberly Brown - Recipe of the Week Winner

Every time we make Salmon this is how we prepare it. It is easy and it is on the grill which means no dirty dishes! Plus, it is a good recipe to just use what you have on hand. My family loves Thyme in this recipe, but your family may like a different fresh herb. Be creative!

We usually serve this with skewers of grilled vegetables (onions, mushrooms, bell peppers and cherry tomatoes that have been soaked in a bottle of cheap Italian dressing for 30 minutes) and a side of rice pilaf. This is such an easy and tasty dinner that we have it about once a week. Enjoy!

Ingredients:
Wild Alaska Sockeye Salmon Fillets 6 to 8oz Per Person
1/4 Cup Plain Yogurt or Sour Cream
1/4 Cup Mayonaise
2 tablespoons melted butter
1 tablespoon Lemon Juice
3 tablespoons Fresh Herb (Dill, Rosemary or Thyme, but use what you like/have)
1 tablespoon Dijon Mustard
Salt and Pepper to Taste
1 Medium Onion, Sliced

Prep: (Mise en place)
Pre-Heat Grill
Assemble vegetable skewers, marinate in Italian Dressing & set aside
Slice Onion into 1/8 inch slices
Place the salmon fillets skin side down in foil packages that can be

securely sealed once sauce is on top of it & set aside.
Combine Yogurt, Mayonaise, butter, lemon juice,

herbs, mustard and salt and pepper in a small bowl.
Spread sauce over salmon
Place Onion Slices over the Sauce & Salmon and seal up the foil package.

Cooking:
Place Salmon Pouches on the grill over medium high heat for 10-12 minutes. You may want to place salmon on the upper rack of you gas grill or move the coals to one side of your charcoal grill and place salmon on the colder side.
Start your vegetable skewers after Salmon has been cooking for 5 minutes

Plating:
Take the Salmon & Skewers off the heat (carefully that foil is hot!) and place it on a plate with your veggie skewers, rice and Enjoy!

Seafood News
It took some time, but the Alaska Salmon Season finally "hit the number" in total catch!

Coho (Sliver) Salmon - Fall means the Coho Season is just begining! Our local Coho is caught with a "Reef Net" System which catches the fish in a non stresful, net "scoop" as opposed to a "gill net". The Reef Net system is SOLAR POWERED. The fish are graded live in the net and selected for harvest. The remainder are released to continue to the river & spawn. It's really a pretty cool system, now operating under sun power in it's second year. When we have em, they will be on our website!

Wild King Salmon - We have some fantastic King Salmon! This is the best time to buy King Salmon as they are all ocean caught as opposed to river caught. Ocean caught fish have the maximum flavor & oil content when compared to later, river run fish.

Alaska King Crab - We have shipped a lot of Alaska King Crab Super Jumbo Large Select Portions in the past week. That means that we have good supplies of our popular Snap n Eat King Crab Legs! These are ideal for surf n turf We have a coupon code on these thru the 15th of September or while supplies last. Save 15% on your next order with Coupon Code SNAP15.

Dungeness Crab - We are just a couple weeks away from having Whole Cooked Dungeness Crab back in stock! Right now we have Alaska Dungeness Crab Sections (Clusters) featuring fully cooked & cleaned crab. All of the edible portion of the crab is contained in the Dungeness Crab Sections. Due to the abundance of Alaska Dungeness Crab, we have LOWERED the price on Dungeness Crab Seactions!

Tom Douglas Spice Rubs - The word is out! Tom Douglas Spice Rubs will have a price increase later in September. If you enjoy these Rubs, it is definitely time to stock up! We absorbed last years increase, but cannot do it again. Expect about a $1 increase across the board. Don't forget there is still a Coupon Code good for 15% Spices Oils & Rubs over $49.99. Mix or Match and save with Coupon Code RUB15!

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.

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

2008-08-24T06:23:00.000-07:00

In This Issue:

[Partner Offers] [Grilled Halibut with Herb/Dijon Sauce]
[Seafood News]
[Coupon Codes] [Recipe Contest]

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

[TOP]

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!

[TOP]

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.

[TOP]

Partner Offers

HALF Price Labor Day Sale going on NOW at Omaha Steaks!

Summer Savings! Get $5 off $50 Purchase at GourmetGiftBaskets.com
with Code Summer5 expiring 8.31.08

Save $10 off + FREE shipping on our Best Sellers Cellars wine pack at MyWinesDirect. use offer code BEST10 at checkout. Offer valid through August 31st.

Save $15 on your order of $200 or more at Wine.com! Enter Promo Code: SUMMER200 at checkout. Offer valid 7.1.08 - 8.31.08.

[TOP]

Recipe of the Week - Scallop & Mushroom Florentine!

2008-08-10T08:42:00.000-07:00

In this Issue:
[Seafood News] [Scallop & Mushroom Florentine Recipe] [Partner Offers] [Coupon Codes]

Partner Offers
Save $10 off + FREE shipping on our Best Sellers Cellars wine pack at MyWinesDirect. use offer code BEST10 at checkout. Offer valid through August 31st.

Summertime Grilling. Enjoy 15% Off Entire Pfaelzer Brothers Purchase. Enter code SIZZLE at checkout. Expires 9.30.08.

Free shipping at Oriental Trading during Back to School on orders of $60 or more. Now through August 31.

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!
[TOP]

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
[TOP]

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!!!
[TOP]

Recipe of the Week - Grilled Butterfly Prawns

2008-07-31T10:53:00.000-07:00

In This Issue:
[Grilled Butterfly Shrimp Recipe] [New Products]
[Partner Offers] [Coupon Codes]

Being "Green" has always been our goal at Wild Ocean Seafoods. There has always been a double edged sword of providing sustainable seafood and having the smallest possible carbon footprint. With our Alaska & Hawaiian Seafood, we have chosen to move the products to our Ferndale, WA facility in bulk and do the finish processing here. In the case of Alaska Seafood, this has meant sending the fish air freight as headed & gutted fish. We then fillet (split), bone and pin bone the fish immediately upon arrival. We would prefer to do this in Alaska and just ship the boneless fillets south. Unfortunately, there is no capacity in Alaska during the season available to do this. Our Hawaiian Seafood faces a different problem. There are facilities to do the finish work in Honolulu, but the packaging material must make two trips across the Pacific Ocean. Cold Storage in Hawaii is powered by oil fired power plants, and there is no overnight shipping from Hawaii to mainland destinations. After our annual review, it is clear that we are gaining the maximum carbon effeciency by continuing to bring our Seafood to Ferndale in bulk and do the finish processing here. [TOP]

Coupon Codes
NEW! Dungeness Crab Sections - Save an additional 15% on Dungeness Crab Section Orders 10lbs or Larger while supplies last - Use Coupon Code DCRAB15
Save 20% on Tom Douglas Sauces & Marinades - Use Coupon Code TOM20
Save an additional 10% on King Crab Snap n Eat Leges & Claws - Use Coupon Code SNAP10
Save an additional 10% on Hawaiian Ono (Whahoo) - Use Coupon Code ONO10
[TOP]

New Products

Until recently, anyone wanting to prepare meals in a health-conscious fashion had to compromise when it came to cooking oils. You either sacrificed flavor and performance on the stove for the sake of health, or you ignored health concerns to satisfy your taste buds. Fortunately there is now an all natural alternative. Oils of Aloha Macadamia Oil is, quite simply, the finest oil available— healthier than olive oil, more stable than canola, and more delicious than both! The high smoke point of this oil also makes stir frys & grilling a breeze!
There are 5 unique Cooking & Salad Oils available in 4 sizes:
Garlic Isle Macadamia Oil - Roasted garlic blended with macadamia nut oil imparts excitement to marinades and sautéed dishes. Excellent for cooking shrimp or chicken. Drizzle a little over your cooked pasta dishes for a pleasant flavor and aroma.
Pele's Fire Macadamia Oil - Chilis infused with Hawaii's original macadamia nut oil create an assertive basting sauce for pork and ham, an excellent oil for sautéing fish and a real eye opener for your breakfast eggs. Try it for a touch of fire in your favorite basting sauce and marinades.
Haleiwa Heat Macadamia Oil - Chilis & Garlic infused with Hawaii's original macadamia nut oil create an assertive basting sauce for pork and ham, an excellent oil for sautéing fish and a real eye opener for your breakfast eggs. Try it for a touch of fire in your favorite basting sauce and marinades.
Hawaii's Gold Macadamia Oil - The subtle, nutty flavor of this pure macadamia nut oil is delicious with fish, chicken and vegetable dishes. Excellent as a base for salad dressings. It imparts a delightful buttery flavor to baked goods and is especially good on popcorn. Excellent for sautéing and stir-frying due to the high smoke point.
Kauai Italian Herb Macadamia Oil - Natural Italian herbs combined with Hawaii's original macadamia nut oil add a delightful flavor to pasta dishes and your favorite salad dressings. Excellent basted on fish before sautéing or barbecuing. Excellent for sautéing and stir-frying due to the high smoke point. It is also perfect for dipping bread!
Macadamia Oil Sampler Gift Set - A collection of our Hawaiian Macadamia Oils is available for you to experiment with in your own kitchen or to give as a special heart healthy gift. Contains 5oz bottles of Kuai Italian Herb, Hawaii Gold, Pele's Fire & Garlic Isle Macadamia Oils. Discover your "Inner Hawaiian Oil"!

J.O. Spice Company was established in 1945 and is a Baltimore, Maryland based manufacturer of a wide range of seafood seasonings, and spices. If you have ever eaten traditional steamed Maryland crabs, you have probably already tasted J.O. Spice's famous recipe. The JO brand crab seasonings are used in almost every crab house and restaurant on the East coast that serves Maryland steamed crabs and is the preferred crab seasoning around the Chesapeake Bay area. We are now carrying 5 J.O. Spice Rubs:
J.O. No. 1 Excellent Seafood Seasoning - Known as No. 1 because it was the first and is rated No. 1 by customers. No. 1 Seafood seasoning at its FINEST. Just the correct blend of herbs and spices to enhance the flavors of fish, shrimp, meats, poultry, popcorn, French fries - anything you want to spice up. This blend used by itself brings out the flavor in many white fish, especially Mahi Mahi, Ono and Pacific Halibut, without disturbing the delicate flavor of the fish. A favorite seasoning for steamed or boiled shrimp, crawfish, crab legs, lobster, etc.
J.O. No. 1 Excellent Seafood Seasoning 50% Less Salt - This has become a very popular blend for those monitoring their salt intake. It has a very hot spicy flavor. Makes excellent buffalo wings and spicy shrimp.
J.O. No. 2 "Crab House Spice" - A ready mix that is a custom blend of spices and salt which adheres to the crab. This blend allows for uniform portions to be applied to crabs. It saves time and you get it right every time. A true Chesapeake Bay flavor. Add after you boil or before you steam. For use on Blue, Dungeness, King and Opilo Crabs.
J.O. Black Crab Spice - This blend adds mustard and black pepper which provides a spicy flavor with the bite of black pepper. A ready mix that is a custom blend of spices and salt which adheres to the crab. The blend allows for uniform portions to be applied to crabs. It saves time and you get it right every time. A true Chesapeake Bay flavor. Add after you boil or before you steam. For use on Blue, Dungeness, King and Opilo Crabs.
J.O. Lemony Seasoning - Just the right amount of lemon to bring out a new and exciting flavor for all seafood. Lemon aaded to the perfect blend of herbs and spices to enhance the flavors of fish, shrimp and poultry. [TOP]

Butterfly BBQ Shrimp Recipe of the Week - July 27th 2008

This is a fun recipe to do on the grill, but can be broiled as well. The improved flavor and moisture comes from using the shrimp's shell to help hold the garlic/oil/butter combination as well as imparting the flavors of the shrimp shell and BBQ Smoke into the shrimp.

Ingredients:
1-2lbs Wild Ocean Seafoods Wild Gulf Shrimp
4-5 Cloves of Garlic Minced
2-3 Tbsp Oils of Aloha Pele's Fire (Chili Infused) or Kuai Italian Herb Macadamia Oil
1/2 Stick Unsalted Butter
Salt & Pepper to taste
Grill Pan (Optional but very handy)
Basting Brush

Prep: (Mis en Place)
Place the thawed shrimp legs side down on a cutting board.
Using a sharp knife, cut thru the upper shell in a rocking motion starting at the tail.
Gently cut thru the shrimp to the bottom shell, but DO NOT cut THRU the bottom shell.
Remove the vein, place shrimp in cold salted water until use. (20 Minutes)
Mince the Garlic and add to a bowl
Combine with Macadamia Oil & Unsalted Butter - Microwave for 20 seconds and mix well
Pre-Heat BBQ
Remove & Rinse Shrimp from Salted Water Bath, pat dry.
On a plate or shallow baking pan, arrange the Shrimp meat side up.
Using a basting brush, coat each shrimp with Butter/Macadamia Oil/Garlic Mix

Cooking:
Place the shrimp into a Grill Pan and put on BBQ on Medium
Baste shrimp again after 3 Minutes
Remove Shrimp when firm
Baste with remainder of marinade & serve

Plating:
Place Shrimp on plate, serve with Seafood Forks & Side Dish(s)

Enjoy![TOP]

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Recipe of the Week - Grilled Salmon w/ Basil Cilantro Pesto

2008-07-22T13:40:00.000-07:00

In This Issue:
[Seafood News] [Grilled Salmon with Pesto Recipe]

[Coupon Codes] [New Products]

Seafood News
Salmon - As of July 15, cumulative sockeye catch was 25,711,584 fish, compared with 26,137,000 year-ago. Not bad considering the runs are a couple weeks late this year. There is a general trend this year towards a slightly smaller average fish weight/size.
[TOP]

New Products
We have listened to your feedback over the past few years regarding the general availability of quality ingredients in you local market. The grocery business is tough for smaller, craft manufacturers to get shelf space and keep it. Over 95% of a typical grocery stores items are designed to appeal to everybody. Unfortunately, many of our customers are in the other 5%! We often hear from customers who have visited Seattle and purchased or received Tom Douglas Rubs as a gift then cannot find them where they live. As a result, 3 years ago, we began carrying Tom's Rubs for Seafood. Later, based on customer requests, we expanded our selection to include all of Tom's rubs!

Seasonings - Many of our Hawaiian visitors first become familiar with Hawaiian Seafood in the restaurants of Hawaii. The spices and seasonings to make authentic Hawaiian Seafood dishes at home are often hard to find. As a result, we are expanding our selection of seasonings to include Noh Hawaii's seasoning mixes. Founded in 1963, NOH FOODS OF HAWAII remains a family owned and operated company. The products of NOH originated from the kitchen of the very first Korean restaurant in Honolulu, Hawaii - Arirang. Noh's award winning seasonings make it easy to prepare a multitude of Hawaiian & Pacific Rim dishes with a minimum amount of fuss. Unlike many larger seasoning companies offerings, Noh had to face the toughest critics; people who made these dishes from scratch! There are 28 different Noh seasoning blends to choose from! Just say "Yes" to Noh!

Sauces - Our friends at Arturo's, home of the famous Maui Onion Salsas will be joining us later this month as well. Salsa is easy to make. Great salsa takes time and quality ingredients. Once you taste Arturo's Famous Salsa you will understand why Arturo's Salsa has been an Hawaii favorite for over 20 years! Arturo's also has a complete line of Hot Sauces which we will be adding as well.
[TOP]

Grilled Sockeye Salmon with Basil/Cilantro Pesto Recipe of the Week - July 22nd, 2008

Ingredients:
6-8 Portions of Wild Ocean Seafoods Sockeye Salmon Fillets or Whole Fillet
2 garlic cloves
Juice of 1 large lemon
1/2 cup olive oil
2 bunches of basil
1 bunch cilantro
½ cup pine nuts
1/2 cup freshly grated parmesan or asiago cheese
Salt/Pepper to taste

Prep: (Mis en place)
Basil/Cilantro Pesto:
Dice Garlic, Basil & Cliantro
Grate Cheese
Place Ingredients in blender or food processor
Add Pine Nuts, Lemon Juice
Start food processor on low, slowly adding olive oil.
Increase speed to puree
Salmon:
Lightly season Salmon Fillet(s) with Salt and Pepper

Cooking:
Grill salmon until flesh is slightly firm & flaky, with distinct white lines from the fat
(About 12-15 minutes depending on your BBQ)

Plating:
Place the Fillet(s) onto a platter and drizzle the fresh pesto down the center of the fish.
More pesto can be served tableside.
Garnish plate with half lemon and sprg of basil.

Enjoy!
[TOP]

Coupon Codes for July
Save 20% on Tom Douglas Sauces & Marinades - Use Coupon Code TOM20
Save an additional 10% on King Crab Snap n Eat Leges & Claws - Use Coupon Code SNAP10
Save an additional 10% on Hawaiian Ono (Whahoo) - Use Coupon Code ONO10
[TOP]

Recipe of the Week - Escabische (Portuguese-Style Marinated Fish)

2008-07-16T19:16:00.000-07:00

In This Issue:
[Escabiche Recipe] [Partner Offers] [Coupon Codes] [Seafood News]

King Salmon Update
Did you know that a King Salmon weighing over 30lbs is often referred to as a "Tyee" (Native American for Chief) Salmon? King (Chinook) Salmon pricing is still very high due in part to a slow season start, but also due to some speculation due to the California/Southern Oregon Salmon Closure. There will be plenty of fish next month. Right now, we are maintaining minimum inventories and apologize for the price in advance. We recommend you try Wild Alaska Sockeye Salmon for your July Salmon BBQ. Our Wild Sockeye is available as 4/6oz, 7/9oz & 16oz Boneless Fillets.[TOP]

Coupon Codes for July
Save 20% on Tom Douglas Sauces & Marinades - Use Coupon Code TOM20
Save an additional 10% on King Crab Snap n Eat Leges & Claws - Use Coupon Code SNAP10
Save an additional 10% on Hawaiian Ono (Whahoo) - Use Coupon Code ONO10
[TOP]

Escabische (Portuguese-Style Marinated Fish)
aka “Paniolo Poke” in Hawaii

Recipe of the Week – July 16th 2008

[Escabische (Portuguese) Escabeche (Spanish) or “Paniolo Poke” (Named after the Portuguese Cowboys who settled on the Big Island) is a great summer appetizer, starter or light supper for those beautiful hot summer nights where you just don’t feel like cooking over heat.

Ingredients:
2 lbs. Wild Ocean Seafoods Ono (Wahoo) Fillets cut into cubes
(or other firm textured fish, i.e. Shibi, Pacific Halibut or Shutome)
3 Firm Ripe Roma Tomatos
2 garlic cloves/ minced
1 purple onion
1 cup distilled vinegar
2 Bay Leaves
1 bunch parsley (Diced)
½ cup olive oil
1 large lime (Squeezed over fish)
Salt/Pepper to taste

Prep: (Mis en Place)
Mince Garlic Cloves
Dice Roma Tomatos
Dice Parsley
Dice Purple Onion Medium Fine
Combine Ingredients in a large bowl with Squeezed Lime, Olive Oil and Vinegar
Stir

Cooking: (Marinating)
Fold the Ono Cubes into the bowl and fold lightly until mixed thoroughly.
Cover with plastic wrap and let marinade for 3 hours.

Plating:
Serve chilled with crackers, fresh baguette or on chilled lettuce leaf. [TOP]

Partner Offers
Summer Savings! Get $5 off $50 Purchase at GourmetGiftBaskets.com with Code Summer5 expiring 8.31.08 Save Up to 50% on Henckels Four Star cutlery at Cooking.com! (exp. 7/31 while supplies last)
[TOP]

Seafood News
The Texas Shrimp Season starts today - About 200 shrimpers left Brownsville and Port Isabel on Monday for their bread and butter Texas shrimp season. Most of the boats had been fishing in Louisiana during the recent opening there. These are mostly freezer vessels, making trips of 35 to 45 days. They expect to catch around 600 to 1000 pounds of shrimp per day. The fishing starts near shore, and then most of the boats head offshore 20 or 30 miles. July and August represent the heart of the Gulf shrimp season. Expect inventories on our larger Wild Gulf Shrimp to improve in September. [TOP]

Recipe of the Week - Shibi Tuna Salad on Romaine Wraps

2008-07-12T06:28:00.000-07:00

In This Issue:
[Recipe Videos] [Shibi Tuna Salad on Romaine Wraps] [Coupon Codes] [Partner Offers]
[A Tongue in Cheek Look at Salmon Marketing]

A Tongue in Cheek Look at Salmon Marketing Terms
As we travel around the country or surf the web, the amusement level can get very high when reading Salmon product descriptions! We thought it would be fun to take an “insiders peek” at certain commonly used descriptive terms and then let you know what they really mean…if in fact they actually mean anything!

Some of our favorite marketing terms:
Term #1. “Boneless & Skinless” - Usually a poorly handled, net caught fish that has been badly bruised, grade 3 or 4. The fish is split, and “deep skinned” to remove the skin and bruising marks. These fillets are significantly thinner than a grade 1 or grade 2 fish. Unfortunately, most of the Omega 3 oils concentrate between the skin and the meat! So, less fish & less oil! It sounds pretty good though! (I think the phrase was borrowed from poultry marketing)

Term #2. “Organic Salmon” – Salmon is either Wild or it is Farm Raised. There is no classification for “Organic Salmon”. In past investigative articles in the New York Times and Consumer Reports, several retailers referred to their Salmon as “Organic”. In each and every case, it was a farm raised fish but sold at the Wild Salmon price!

Term #3. “Salmon” – There has been no Federal requirement to identify salmon by species, thus “Salmon” or “Wild Salmon” could mean any salmon species. This is great for the grocery store, but bad for you! King (Chinook), Sockeye, and Steelhead are the premium Wild Salmon Species. Coho (Silver), Chum (Dog, Keta etc.) and Pink Salmon are “Wild Salmon”, but are significantly softer fish with much lower oil content. Since 2005, there is a Federal Requirement to identify Salmon as Wild or Farm Raised and the Country of Origin…. For some reason, this only applies to grocery stores, not fish markets…hmmmm.

Term #4. “Boneless” This is a favorite! Wild Salmon have two types of “bones”. First, there are the standard backbone and rib bones descending downward from the backbone towards the belly. These are easily removed in the filleting process. Next there are the “pin bones” which extend upwards from the backbone at roughly a 45 degree angle. In Wild Salmon, this cartilage bone is firmly held in the meat and difficult to remove. Thus, with many suppliers, the “pin bones” are now “cartilage” not “bones”. Pin Bones in farm raised fish are much easier to remove as they are not strongly attached to the fish due to its sedentary existence. This is actually a great way to tell the difference between Wild and Farm Raised Salmon in the grocery or fish market. If the pin bones remove easily, it is either real old fish or farm raised! At Wild Ocean Seafoods, all of our Salmon Fillets are Boneless with Pin Bones Removed!

Term#5. " (Insert River) River Salmon" This became popular over the recent years with the success of the Copper River Salmon Marketing Program. Now we have Salmon marketed by "river". To put this in perspective, there is a difference between the average fat content of certain salmon runs based on the "degree of difficulty" in the return up the river. Fast flowing, fast dropping river systems with class 3 rapids do provide a significantly greater challenge to the Salmon moving upstream. Thus, there is a tendency for fish from rivers like the Copper River in Alaska, the Rouge River in Oregon and The Columbia (Dams)/Snake River System (Rapids) in Washington to have higher fat content to sustain them on their journey. It's great marketing, but actually amounts to only a 3% to 5% difference in fat content! When the catch is graded after capture, the difference in fat content drops to 1% to 2%. [TOP]

Ahi/Shibi Tuna Salad on Romaine Wraps

Recipe of the Week - July 11th 2008

Note: As this recipe contains either wasabi paste or horseradish, you might want to adjust to taste. We toned it down from our normal preparation. But, do use it.

Ingredients:
2 Wild Ocean Seafoods Shibi Steaks, about 12 ounces
2 tablespoon olive oil
2 Tablespoons mayo
1/2 Tsp Wasabi paste or 1Tbsp of grated horseradish (or to your taste)
1½ heaping Tbsps of fresh chopped dill
½ cup grated sharp Asiago cheese (Stella® Brand Recommended – Don’t use Bellegosio®)
4 scallions
Salt and Pepper to taste
Romaine heart lettuce leaves
1/4 Cup toasted sesame seeds for garnish

Prep (mis en place):
Prepare Wasabi Paste by adding water to the powder
Slice white and light green part of the scallions very thin
Peel leave off Romaine, reserving the inner leaves, wash & dry
Chop Dill

Cooking:
Toast Sesame Seeds in a Dry Skillet until brown over med high heat and remove
Heat a skillet on high and wipe with the oil. When the skillet is hot, place the fillets, which have been salted and coated with pepper, in it and cook for about 2-3 minutes on both sides, until the fillet is still rare in the middle. Do not overcook!
Remove the fillet to a plate and let it cool down (it will continue to cook as it cools). Then using a sharp knife cut the tuna into chunks or slice thinly.
Place Tina in a mixing bowl
Add the rest of the ingredients, gently fold in and taste for seasoning. If you want to add more mayo, dill, or wasabi/horseradish, now id the time.
Sprinkle with the toasted sesame seeds, and serve on the romaine leaves.[TOP]

Recipe Videos
We are expanding the number of Recipe Videos on our Web Site and have divided them into three subcategories: Wild Salmon Videos, Hawaiian Seafood Videos and Shrimp & Scallop Videos. Just click on the image or title to go to the video! This venture has proved more difficult than we anticipated. There are literally hundreds of videos on these subjects to choose from. Unfortunately, 90% of them either recommend incinerating the seafood or are simply unappetizing. We have a weekly "video review get together" to take a look at interesting recipes and preparation techniques. Now that summer has finally arrived in Ferndale, we are configuring our "set" to produce some shorts videos covering "cooking tips n tricks" and some of our favorite recipes.[TOP]

Coupon Codes for July
Save 20% on Tom Douglas Sauces & Marinades - Use Coupon Code TOM20
Save an additional 10% on King Crab Snap n Eat Leges & Claws - Use Coupon Code SNAP10
Save an additional 10% on Hawaiian Ono (Wahoo) - Use Coupon Code ONO10
[TOP]

Partner Offers
Wine & Beverage - My Wines Direct is featuring 6 Bottles for $79 with Free Shipping! Ironwood Market is also offering Free Shipping on orders over $79!
Gourmet Meats & Cheese - Hickory Farms Summer Sale Save 10% Off entire purchase!
Kitchenware - The Sur La Table Summer Sale is on now! Chefs.com also has a Summer Sale with up to 75% off and half off shipping!
Coffees & Teas - Adiago Teas is offering free shipping on orders over $50, Boca Java Coffee has a special with 4 bags of coffee including Kona Coffee for $26.95, Illy Coffee od Italy is offering 2 cans of coffee, two mugs and a measuring spoon for $26
Cookbooks - We have updated our selection of 18 cookbooks that represent the best in Hawaiian, Pacific Rim, and Northwest - Alaskan seafood preparation. These volumes are great companions to Wild Ocean Seafoods Alaskan and Hawaiian fish.
Enjoy these recipes with your family and friends!
[TOP]

July 2008 Seafood Update

2008-07-08T12:43:00.000-07:00

In This Issue:
[Alaska Seafood] [Hawaiian Seafood] [Shellfish] [Tom Douglas Marinade Sale]

Alaska Seafood
This has certainly been an interesting salmon season! King & Sockeye Salmon are coming in late everywhere in Alaska this year.

Sockeye Salmon have caught up to their normal levels after a couple week delay.

King Salmon are still running behind their 5 year average and supplies are very short.

Pacific Halibut is in good supply and we have them in Steaks & Boneless Fillets.

Dungeness Crab Sections (Clusters) are available again, but we will not have Whole Cooked Crab in until late August. It is simply too expensive to ship whole crab from Alaska.

Alaska King Crab - Supplies are good thru September. We expect that we will have a product gap sometime in October befor supplies improve. Save 10% on Alaska King Crab Snap n Eat Legs and Claws thru July 31st! use Coupon Code SNAP10 [TOP]

Shellfish
Wild Gulf Shrimp - High fuel prices have left the Deep Water Shrimp fleet tied up for much of the summer. As a result, we are running very low on U15 & 16/20 Count Wild Shrimp. We expect to be out by the end of July and do not expect significant shipments until mid September. We have about 50-60lbs of Wild Gulf Shrimp left in inventory. U15 shrimp are only available by the 1lb portion. 16/20 Count are available by the portion or in our standard 5lb & 10lb sizes.

Giant Sea Scallops - Supplies are looking pretty stable for our U10 & 10/20 Count Wild Giant Sea Scallops. These are perfect for summer time BBQs!

Razor Clam Meat - This season is very short. We will probably be out by September. [TOP]

Hawaiian Seafood
The Hawaiian Bottom Fishery is closed until October but the

Open Ocean Fisheries are in full swing.

Opakapaka (Pink Snapper) - Last year, in spite of our best efforts, we ran out of Opakapaka in August and did not have supplies until the 3rd week in October. We really don't know how long our supplies will last, but expect shortages over the next couple months.

Opah (Moonfish)- There is very high demand for Opah right now and supplies are tight. While we won't go out of stock for long periods, there may be a weeks delay in getting your Opah in the next few weeks.

Shibi (Yellowfin Tuna) - We have introduced Shibi Poke in 1lb Bags in our Seafood by the Portion Section. Shibi Poke is pre-cubed for skewers or Poke. Yellowfin is in good supply and the quality is fantastic! We have Shibi in 4/6oz Steaks & Loin Portions.

Shutome (Swordfish) - Shutome cubes are also available in 1lb bags in our Seafood by the Portion Section. We have Shutome in 6/9oz Steaks & Loin Portions.

Hebi (Spearfish) - Coming soon! June thru October is the best time for Hebi. Hebi has amber-colored flesh that is somewhat softer than that of nairagi or kajiki (Marlins). Its flavor is mild (although more pronounced than ahi).

Ono (Wahoo) - We have good supplies of Ono in stock after playing "catch up" thru most of the spring. Available in 4/6oz or 7.9oz portions. Save 10% on Ono thru July 31st!

Use Coupon Code ONO10 [TOP]

Tom Douglas Marinades & Teriyaki Sauces on Sale!
Save 20% Use Coupon Code TOM20
[TOP]

Joanne's Cold Spaghetti & Vegi Salad

2008-07-04T23:37:00.000-07:00

Happy 4th of July!
We extend our best wishes to you and your family on this special day!

Joanne's Cold Spaghetti & Vegi Salad

Recipe of the Week - July 4th 2008

This pasta salad is very nutritious and can be used as a side dish with any kind of meat, poultry, seafood or as a main course with fresh Italian bread or garlic toast. My whole family including the grandchildren love this salad; it is one way to get them to eat there vegetables.

1 lb thin spaghetti broken in 4" pieces (Ronzoni or Barilla Recommended)
1 16 oz. Zesty Italian salad dressing
4 Tablespoons of either McCormick’s Salad Supreme or Johnny’s Salad Elegance
Fresh vegetables sliced into bite size pieces
This is where you can get creative and add an assortment of fresh vegetables, for example;
fresh tomato, cucumber, zucchini, red onion, green pepper, carrot, celery, radishes and mushrooms.
1 small can of drained sliced black olives
For variation sometimes I use sliced Italian salami or pepperoni that has been quartered.

Cook the spaghetti that has been broken in 4" pieces according to package directions. Drain and rinse pasta with cold water. Place spaghetti in a very large bowl
(I prefer a bowl with a lid).

Add your fresh vegetables, salad dressing, and the salad seasoning spice. You can add more to your taste of the salad seasoning. Toss to coat, cover and refrigerate for at least 2 hours, better if overnight. Toss before serving.

Yields 6-12 servings.

Recipe of the Week - Cold Seafood Salads!

2008-06-28T11:53:00.000-07:00

In This Issue:
[4th of July Shipping] [Summer Shrimp Salad] [Tuna Nicoise Salad] [Salmon Update]

The sun is finally out in Ferndale as we are closing in on the 4th of July Holiday! Last week, we touched on some Seafood ideas for a 4th of July Party. This week we are featuring a Summer Shrimp Salad with Wild Gulf Shrimp and a Seafood Nicoise Salad Recipe with Shibi Tuna! We really wanted to get these recipes out a couple days ago, but one of my contributors who promised a spaghetti salad recipe had a typing phobia.

So, after a mad scramble to the produce stand, here we go!

Summer Shrimp Salad

Ingredients for Shrimp:
1 lemon, halved
1 bay leaf
1/2 teaspoon black peppercorns
1 pound Wild Ocean Seafoods® Wild Gulf Shrimp, peeled and de-veined

Ingredients for Salad & Vinaigrette:
2 medium ruby red grapefruits, segmented and juice reserved
1 large avocado, pitted, peeled and cut into 1/2-inch dice
2 tablespoons juice from 1 lime
1/2 teaspoon honey
1 1/2 teaspoons grated fresh ginger
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2-3 ounces snow peas (about 24), strings removed and cut lengthwise into 1/8-inch strips
16 Bibb lettuce leaves, washed and dried

Prep:
To poach the shrimp: Place 3 cups water in a medium saucepan.
Squeeze the juice of both lemon halves into the water; add the squeezed halves to the water, and add the bay leaf and peppercorns.
Bring to a boil over high heat and boil for 2 minutes.
Remove the pan from the heat and add the shrimp.
Cover and let stand off the heat for 8-10 minutes.
Have ready a medium bowl filled with ice water.
Drain the shrimp into a colander, discarding the lemon halves, bay leaf and peppercorns. Immediately transfer the shrimp to the ice water to stop the cooking and chill, about 3 minutes. Drain the shrimp and transfer them to a large dry bowl; refrigerate until needed.
To prepare the vinaigrette:
Place the reserved grapefruit juice in a 1/4-cup measure. If necessary, add enough water to equal 1/4 cup.
Puree the juice, one-quarter of the avocado, lime juice, honey, ginger, salt and pepper together in a blender until smooth.

Plating:
To serve, remove the bowl of chilled shrimp from the refrigerator and add the grapefruit, mint, snow peas and remaining avocado. Pour the dressing over the mixture and toss gently to coat. Arrange the lettuce leaves on four plates and top with the shrimp mixture. Drizzle each salad with any dressing left in the bowl. [TOP]

Tuna Nicoise Salad

Ingredients:
1 1/2 cup of red ripe Roma tomatoes
1 cup of small English cucumber, cut into small chunks
2 new potatoes, cooked and sliced
1/2 cup of frenched beans, cooked
4 shallots, peeled and finely chopped
2 6oz Wild Ocean Seafoods® Shibi (Yellowfin Tuna) Steaks, seared- medium rare
2 - 3 large hard-boiled eggs, peeled and quartered
1/2 cup Kalamata Olives seeded, (black olives can substitute)
1 tablespoon chopped fresh parsley or ½ Tbsp Dried Parsley
½ cup of crumbled Feta Cheese

For the vinaigrette dressing:
1 level teaspoon sea salt
2 cloves garlic, peeled & finely chopped
1 rounded teaspoon mustard powder
1 tablespoon wine or balsamic vinegar
6 tablespoons extra virgin olive oil
2 tablespoons finely chopped fresh herbs (chives, tarragon, parsley, or basil for example); if using fresh oregano and thyme, use just ½ teaspoon each in the mix
1 Tbsp freshly milled black pepper

Prep:
Quarter Roma Tomatoes
Slice English Cucumber into disks, then quarter
Microwave 2-3 Yukon Gold Potatoes for 4 minutes, cut into quarters or 6 pieces depending on size
Steam Frenched Green Beans
Seed Kalamata Olives
Hard Boil Eggs, chill, peel & quarter
Chop Parsley
Crumble Feta Cheese
Refrigerate until use

Cooking:
Pan Sear Shibi Steaks 1-2 Minutes per side on Med-Hi with olive oil
Slice Shibi into Strips
Pour 3/4 of Vinegrette into vegetables & toss

Plating:
Place vegetables on plates, add 2-4 strips of Shibi per plate or serve family style
Use remainder of vinegrette to cover [TOP]

Salmon Update
Alaska fishermen are facing a double box of high fuel prices and uncertain early runs. Normally, the early run Salmon command a premium price and the first surge of the run is strong. This year, a lot of fuel was spent chasing very few early run fish. As a result, fewer boats are leaving port until there is some run count validation. This has been leading to shorter early season supplies overall.

Wild King Salmon - It looks like many Alaska Salmon Runs are "late" this year. The season leading Copper River Run from May has just reached it's eascapement level almost one month late. It appears that the rest of the Alaska King Salmon runs are going to be late as well. The demand vs supply is very off kilter and wholesale salmon prices have gone thru the roof. We expect a price "spike" in the next 15-30 days until landings improve.

Wild Sockeye Salmon - In a similar story, these runs are late as well. However, the first "surge" when they arrive is much stronger than the King Salmon runs, which are forcast to peak in the second or third surge.

Don't forget to check out our new Seafood by the Portion section. This section allows you to add individual portions to you regular seafood order or choose 6 portions by themselves for a complete order! [TOP]

4th of July Shipping
To get your seafood and accessories by the 4th of July:
Last Day for USPS or UPS Ground Shipping is Monday, June 30th by 12 Noon
Last Day for 2 Day Air Shipping is Tuesday, July 1st by 12 Noon
Last Day for Overnight Shipping is Wednesday, July 2nd by 12 Noon
Saturday July 5th Deliveries Require Overnight Service Plus $15 Saturday Delivery Charge and must be Shipped Thursday, July 3rd.
If you have special needs, please call us toll free @ 1-800-980-2435
[TOP]

Grilled Mahi Mahi with Lemon and Caper Dressing

2008-06-22T13:43:00.000-07:00

Recipe of the Week – June 22nd 2008

This is an easy preparation that will work well with any white fish such as Pacific Halibut, Ono (Wahoo) or Shutome (Swordfish). As it is summer, we will be concentrating on grilled fish recipes for the next couple of months!
Ingredients:
2 lemons
4 Tbsps olive oil
1 Tbsp capers - drained
1 Tbsp green onion - finely chopped
Sea salt and Ground Black Pepper to taste
4 Wild Ocean Seafoods 4/6oz Mahi Mahi Fillets
2 Tsp lemon pepper
1 Tsp dried dill or 2 Tsp of fresh chopped dill

Prep:
Cut off the ends of each lemon, then split each lemon in half.
Lightly brush or spray the cut sides of the lemons with olive oil.
Grill the lemons over direct high heat until nicely browned, 4-5 minutes turning once.
Remove from the grill and allow to cool.
Squeeze the lemons through a sieve into a small bowl, you will have approximately 1-2 tablespoons of juice.
Add the capers and whisk in 3 tablespoons of oil to form a dressing.
Whisk in the green onion, sea salt and pepper.

Cooking:
Brush both sides of the fillets with olive oil.
Sprinkle lemon pepper over each and then the dill.
Close the cover and grill until the fish flakes when pierced with a fork, approximatley 3-4 minutes per side.
Remove from grill, whisk the dressing once more, then serve over each fillet.

Serve with your favorite vegetables.

Enjoy!

Recipe of the Week - Scallop Skewers!

2008-05-23T14:23:00.000-07:00

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!
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Seafood by the Portion

2008-05-18T15:17:00.000-07:00

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
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