Logan Street Market Salmon Special
$16.90
$14.90
Get 5 lbs. of wild Alaskan Sockeye Salmon for $14.90 lb. Save $10!
Pick-up at the Logan Street Market, 1001 Logan St., Tuesday - Sunday, from 10 am - 8 pm.
Smoked Wild Alaskan Sockeye Salmon
$18.90
Delicious Smoked Wild Alaskan Sockeye Salmon! Smoked locally by Shuckman's Smokery. Get it before it is gone!
Each portion is approximately 6 - 8 oz.
Dayboat Albacore Tuna Loins
$22.90
Wild-caught by hook and line by dayboats off the West Coast of British Columbia, wild Albacore Tuna populations remain well-managed, sustainable, and healthy. Albacore Tuna are also relatively low to free of mercury and contain the highest levels of Omega-3s of all tunas! Because of their diet of anchovies, Albacore Tuna have a flavorful flesh and a high oil content.
These sashimi-grade wild albacore tuna loins possess a rosy, delicate pink flesh that, when seared, turns ivory in color. Truly flavorful and absolutely delicious!
The Tuna Loins are sold in approximately 1 lb sizes. Choose how many pounds you would like from the Quantity Box during check out.
Pick-up at the Logan Street Market, 1001 Logan St., Tuesday - Sunday, from 10 am - 8 pm.
Wild Alaskan Halibut - Skin-on fillets.
$28.90
Wild Alaskan Halibut
The largest of all flatfish and one of the finest. An enormous fish, some halibut grow to 9 ft in length and weigh close to 500 lbs.
Wild halibut fishing in the Bering Sea of Alaska has been sustainable for many years.
Our halibut fillets are beautiful, thick cuts with sparkling, opaque-white flesh. Halibut is a mild, slightly briny, herbal-tasting fish. When prepared right, halibut absorbs herbs, seasonings, and accompaniments well; its most savory characteristics come through when cooked with both sweet and tart components. When halibut is poached, steamed, or oven roasted, it maintains its flaky, delicate flesh. A quick sear for about 3 minutes per side also works well.
For the perfect complement to a spectacular fish, pair your halibut with an herbal Sauvignon Blanc from New Zealand-- for example, the 2011 Cloudy Bay.
The Halibut fillets are sold in 1 lb. sizes. Select however many pounds you would like from the Quantity box in check-out.
Pick-up at the Logan Street Market, 1001 Logan St., Tuesday - Sunday, from 10 am - 8 pm.
Our Suggested Recipe:
Parchment Poached Halibut with oven-roasted fingerling potatoes and fennel
Parchment paper
4 fillets of Halibut, skin removed
1 lb. fingerling potatoes
2 bulbs of fennel, sliced thinly
½ lemon, very thinly sliced
2 cloves of garlic, diced
2 tbs. olive oil
Salt, Pepper
Combine potatoes, fennel, garlic, and olive oil, and salt and pepper on a sheet of parchment covering a baking sheet.
Roast at 400 for 25 minutes. Remove pan and place 4 halibut fillets atop the vegetables. Divide lemon slices among and atop the halibut fillets.
Fold up the edges of the parchment, like a gift, and roll the edges where it comes together to seal it. Tuck any loose edges underneath to ensure a tight seal.
Roast parcel for 15 minutes. Refrain from opening the parcels during baking.
Fresh Maine Sea Scallops
$26.90
The best-tasting scallops in the world come from the icy-cold waterways of Maine. These are fresh, mouthwatering, and absolutely delicious!
The fresh Maine Sea Scallops are sold in 1 lb. increments. Select how many pounds you would like from the Quantity Box upon checkout.
Pick-up at the Logan Street Market, 1001 Logan St., Tuesday - Sunday, from 10 am - 8 pm.
Wild Alaskan Cod
$13.90
Wild Alaskan Cod
Nothing tastes better than the pure, clean, mild taste of Wild Alaskan Cod. This is the real deal: the fish that beer-batter and pub chips were made for.
The Wild Alaskan Cod fillets are sold in 1 lb. sizes. Select however many pounds you would like from the Quantity box in check-out.
Pick-up at the Logan Street Market, 1001 Logan St., Tuesday - Sunday, from 10 am - 8 pm.
Our favorite recipe is an adaptation of Gordon Ramsey’s fish and chips:
4 - 6 oz. filets of Wild Alaskan Cod
3 - cups flour
1 - tbs. baking soda
1 – 12 oz. bottle beer
Set deep fryer to 350 degrees or heat 3 inches of oil in a pan and heat to 350.
Combine all ingredients.
Dry Wild Alaskan Cod fillets thoroughly. Season fillets with salt and pepper and dredge each fillet in flour, shake off excess flour.
Quickly dip each fillet in batter just until it is covered completely.
Add to fryer and fry for 5-6 minutes
Serve with plenty of malt vinegar, fries and mushy peas!
Wild Caribbean Red Snapper Whole (dressed)
$69.50
Wild-caught Carribean Red Snapper - Whole Fish, dressed. Each fishweighs approximately 4.5 lbs. Ready for a beautiful presentation!
Pick-up at the Logan Street Market, 1001 Logan St., Tuesday - Sunday, from 10 am - 8 pm.
Wild-caught American Red Snapper fillets
$28.90
Several species are mis-labeled "red snapper" and sold in the marketplace for a high price. But that ain't cool. American Red Snapper is the only species that can legally be labeled as such. And thus, you will see the red skin left on to help verify it. This is Dayboat, wild-caught, Traceable American Red Snapper!
For several decades, American Red Snapper has been a prized fish for recreational and commercial fisherman. As a result, American Red Snapper was over-fished for awhile and became quite low in numbers. However, as American fisheries so often do, the management program enacted tough oversight, patrol, and a viable plan, and now the supply is returning with abundance and sustainability.
This is quite a prestigious fish!
The American Red Snapper filletsare sold in approximately 1 lb sizes. Choose how many pounds you would like from the Quantity Box during check out.
Pick-up at the Logan Street Market, 1001 Logan St., Tuesday - Sunday, from 10 am - 8 pm.
Boston Pollock (Blue Cod) fillets
$12.90
Boston Pollock (Blue Cod) fillets - skin off
Boston Pollock is a delicious, strongly-flavored white fish with a high oil content. It is often used to make fish and chips or to imitate crab. Its texture is that of course, firm flakes. Boston Pollock's thickness and flakiness make it a great addition to creamy, rich, or spicy sauces. In particular, Thai cuisine makes great use of Pollock: Give it a try with this quick recipe: Combine roughly-chopped Boston Pollock fillets with prawns cooked in a coconut curry sauce. Serve with jasmine rice. Thai-riffic!
The Boston Pollock (Blue Cod) fillets are sold in 1 lb. sizes. Select however many pounds you would like from the Quantity Box in check-out.
Pick-up at the Logan Street Market, 1001 Logan St., Tuesday - Sunday, from 10 am - 8 pm.
Alaskan Sablefish (Black Cod) - Skin on fillets
$29.90
Alaskan Sablefish (Black Cod) are long and sleek, and distinguished by their dark brown, gray, or black scales. They are highly prized for sushi.
The moist, velvety white flesh of Sablefish can be baked, poached, broiled, or grilled. Whole fish (or large fillets) can be roasted with the skin left on. The Sablefish's high oil content, rich with Omega-3 fatty acids, is renowned for its rich, buttery flavor. The high oil content keeps it moist when barbecuing or smoking---techniques that have been common for centuries among the indigenous tribes of the Pacific Northwest.
Sablefish (Black Cod) is not a true cod, so it should not be substituted in traditional cod recipes.
Our Sablefish fillets are sold in 1 lb. sizes. Select however many pounds you would like from the Quantity box in check-out.
Pick-up at the Logan Street Market, 1001 Logan St., Tuesday - Sunday, from 10 am - 8 pm.
Chef Nobu Matsuhisa has popularized black cod with his famous Black Cod with Miso recipe:
A signature at Nobu restaurants, this sweet-savory fish dish has been cloned by chefs all over the world. Nobu marinates the black cod in a good deal of the sake-miso marinade for two to three days, but the fish is also spectacular if you marinate it only overnight in just enough sake and miso to coat.
Ingredients:
- 3 tablespoons mirin
- 3 tablespoons sake
- 1/2 cup white miso paste
- 1/3 cup sugar Six 6- to 7-ounce skinless black cod fillets, about 1 1/2 inches thick Vegetable oil, for grilling.
How to Make It:
Step 1
In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.
Step 2
Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.
Make Ahead:
The marinade can be refrigerated for up to 1 week.
Suggested Pairing:
Spicy, full-bodied Gewürztraminer.
Oregon Rock Fish Fillets - skin off
$14.90
Oregon Rock Fish Fillets - skin off
Pacific varieties of Rock Fish are recognized by Monterey Bay Aquarium Seafood Watch as a Green Best Choice for sustainability, and many Pacific varieties are also Marine Stewardship Council certified.
Oregon Rock Fish has a similar taste to Alaskan Cod, with a little more nuttiness (sure to drive you nuts!) The texture is meaty and firm. A versatile fish, Oregon Rock Fish may be grilled, seared, or added to stews.
The Oregon Rock Fish fillets are sold in 1 lb. sizes. Select however many pounds you would like from the Quantity box in check-out.
Pick-up at the Logan Street Market, 1001 Logan St., Tuesday - Sunday, from 10 am - 8 pm.
We especially love it in the traditional Greek dish – Psari Plaki!
Our Suggested Recipe:
1.5 – 2 lbs. Rock Fish cut into thick fillets
5 tomatoes peeled and chopped or 2 14 oz cans. Organic chopped tomatoes with juice
3 onions sliced thin
2 leeks white part and tender greens only
3 gloves garlic crushed
¼ cup chopped parsley
¼ cup olive oil
1.5 teaspoon Greek oregano
½ cup red wine
Saute onion, leeks, and garlic in a dutch oven until lightly caramelized. Add tomatoes, red wine, spices and parsley. Simmer for 10 minutes. Gently place Rock Fish into the sauce and cover with the sauce. Bake for 30 minutes at 375 degrees. Sprinkle feta over top if so desired. Opa!
Wild Oregon Ling Cod
$18.90
Wild Oregon Ling Cod - Limited
Nothing tastes better than the pure, clean, mild taste of wild-caught Oregon Ling Cod. A meatier fish, Ling Cod has large flakes with a sweet, almost lobster-like taste. It's This is the real deal from the rivers of the Northwest!
The Oregon Ling Cod fillets are sold in 1 lb. sizes. Select however many pounds you would like from the Quantity box in check-out.
Pick-up at the Logan Street Market, 1001 Logan St., Tuesday - Sunday, from 10 am - 8 pm.
Suggested Recipe:
Pan-Crusted and Seared Ling Cod
From Allrecipes.com:
https://www.allrecipes.com/recipe/254263/pan-seared-and-crusted-ling-cod/
2-lb Bucket of Oregon Pink Shrimp, peeled and cooked
$29.00
2-lb Bucket of Oregon Pink Shrimp, peeled and Cooked. Get your cocktail sauce ready!
Pick-up at the Logan Street Market, 1001 Logan St., Tuesday - Sunday, from 10 am - 8 pm.
Totten Inlet, Washington Mussels
$16.90
Totten Inlet, Washington Mussels. Beautiful shells. Complex mineral flavor. Buttery texture. Delicious!
The Totten Inlet, Washington Mussels are sold in a 2 lb. container. Select however many 2-lb. containers you would like from the Quantity box in check-out.
Pick-up at the Logan Street Market, 1001 Logan St., Tuesday - Sunday, from 10 am - 8 pm.
Wild Alaskan Cod
$13.90
Wild Alaskan Cod
Nothing tastes better than the pure, clean, mild taste of Wild Alaskan Cod. This is the real deal: the fish that beer-batter and pub chips were made for.
The Wild Alaskan Cod fillets are sold in 1 lb. sizes. Select however many pounds you would like from the Quantity box in check-out.
Pick-up at the Logan Street Market, 1001 Logan St., Tuesday - Sunday, from 10 am - 8 pm.
Our favorite recipe is an adaptation of Gordon Ramsey’s fish and chips:
4 - 6 oz. filets of Wild Alaskan Cod
3 - cups flour
1 - tbs. baking soda
1 – 12 oz. bottle beer
Set deep fryer to 350 degrees or heat 3 inches of oil in a pan and heat to 350.
Combine all ingredients.
Dry Wild Alaskan Cod fillets thoroughly. Season fillets with salt and pepper and dredge each fillet in flour, shake off excess flour.
Quickly dip each fillet in batter just until it is covered completely.
Add to fryer and fry for 5-6 minutes
Serve with plenty of malt vinegar, fries and mushy peas!
Wild-caught, Pacific King Salmon
$24.90
Wild-caught Pacific King Salmon. Wow.
Pick-up at the Logan Street Market, 1001 Logan St., Tuesday - Sunday, from 10 am - 8 pm.
Oysters - Boomamoto, Wellfleet (MA); Moonrock, Tide Point (WA, OR)
$3.00
These delicious, high-end Oysters are $3 each. Select how many you would like from the Quantity box in check-out.
Pick-up at the Logan Street Market, 1001 Logan St., Tuesday - Sunday, from 10 am - 8 pm.
The Wellfleet Oyster is world-renowned, considered one of the best for generations. A true Eastern oyster, it grows as far north as Canada and as far south as Chesapeake Bay, VA. Why so good? The salinity in Wellfleet Harbor is relatively high compared to, for example, the more brackish waters of upper Chesapeake Bay. Experienced tasters find that oysters that grow in the saltier Massachusetts waters tend to have a cleaner, sharper flavor.
Moonrock Oysters - Coos Bay, Oregon. The Moonrock Oyster is 3 - 3.5", has a medium-full brine, Meaty, with a clean, sweet finish.
Tide Point Oysters - Willapa Bay, Washington. The Tide Point Oyster is 2 - 2.5", has a medium brine, and a clean, slightly sweet finish.
Catfish fillet (responsibly farmed in the USA)
$9.99
Catfish is a mild fish with a succulent, moist texture. It's easy to love!
The Catfish issold in approximately 1 lb sizes. Choose how many pounds you would like from the Quantity Box during check out.
Pick-up at the Logan Street Market, 1001 Logan St., Tuesday - Sunday, from 10 am - 8 pm.
