Recipe of the Week - Hawaiian Shrimp Rolls

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

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

Use Coupon Code PRAWN10

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

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

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

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

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

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

Hawaiian Shrimp Spring Rolls

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

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

For the Dipping Sauce(s):

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

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

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

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

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

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

Partner Offers

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

OTC donates when you Shop our PINK RIBBON section!

Preparing Dungeness Crab

Recipe of the Week January 16th 2008

It’s simple! Preparing your Dungeness Crab is quick, easy & something the whole family or your guests can enjoy participating in.

Over the years, we have seen an increased interest in Dungeness Crab from many folks who are more familiar with other types of crab. Although we have always provided Handling Instructions with each order, many overlook them or cook them as if they were live. (Boiling the Crab on arrival is a definite No No)

Wild Ocean Seafoods® Dungeness Crab is ready to eat when you receive them! It has already been cooked & brine frozen. You can enjoy it hot or cold! We offer Dungeness Crab as Whole Cooked Crab and as Crab Sections (Clusters). What’s the difference?

Whole Cooked Crab – The entire crab is cooked from live, quick chilled & brine frozen. They are then placed in poly bags. When you receive the crab, they should be re-heated in a steamer (think spaghetti pot with strainer) or oven at 400 F under tented foil. It will take 9-12 minutes to get the interior temperature of the crab to 165 F. The crab can be steamed from frozen or thawed, cleaned and steamed. DO NOT OVER COOK THE CRAB!!!! It is already cooked so you just want to re-heat it. If you steam or bake them for too long, you are cooking them twice and the end result will be stringy crab meat!

Directions:
Cleaning the Crab:
Hold the Crab in your left hand (claws towards the left) and place your right hand on the back of the top shell.
Put your right thumb under the shell and pull up. The whole top shell should remove in one piece. (Clean & save the shell for an oven baked side dish or ramekin for dipping sauce.)
Pull the green gill material off the inside of the opened Crab.
Next, there is a small “V” section of lower Crab shell in the back that cab be removed with your thumb as well.
Remove the loose brown material from the center of the crab.
Rinse the Crab in Cold Water for a few seconds; this will remove the remainder of the brine & internal pieces.

Heating the Crab before serving:
Take your Spaghetti Pot with Strainer inside, 2 or 3 cups of water in the bottom, bring to a boil and steam crab for about 9-12 minutes (Whole Crab) or 6-9 minutes (Cleaned Crab).
Oven or BBQ method.
Place Crab in a foil lined baking pan or Pyrex dish. Add about 3/8 inch water to the pan bottom.
Cover with an aluminum foil tent.
Place in pre-heated Oven or BBQ at 400 degrees for about 9-12 minutes (Whole Crab) or 6-9 minutes (Cleaned Crab). (165 degree internal temperature)

Dungeness Crab Sections (Clusters) – We do most of the work for you! Depending on our processing volume, the crab may be butchered from live then cooked or cooked as whole crab and then cleaned. Dungeness Sections contain all the edible portion of the crab. Since they are cleaned before freezing, you may enjoy them hot or cold! If you want to eat them cold, just thaw in the refrigerator, rinse over the sink to remove the brine and eat! The crab can be steamed from frozen or thawed and steamed. It will take 6-9 minutes to get the interior temperature of the crab to 165 F. DO NOT OVER COOK THE CRAB!!!! It is already cooked so you just want to re-heat it. If you steam or bake them for too long, you are cooking them twice and the end result will be stringy crab meat!

Directions:
Heating the Crab Sections before serving:
Take your Spaghetti Pot with Strainer inside, 2 or 3 cups of water in the bottom, bring to a boil, add crab & steam for 6-9 minutes. Depending on whether you are steaming thawed or steaming from frozen.
Oven or BBQ method.
Place Crab in a foil lined baking pan or Pyrex dish. Add about 3/8 inch water to the pan bottom.
Cover with an aluminum foil tent.
Place in pre-heated Oven or BBQ at 400 degrees for 6-9 minutes depending on whether you are steaming thawed or steaming from frozen. (about as long as a medium rare steak) (165 degree internal temperature)