Wild Alaskan Sockeye Salmon - 2019 Summer Share (15 lbs @ $14.90/lb.)
1 Share (15 lbs.) of Wild Alaskan Sockeye Salmon.$14.90/lb.
Pick up when salmon arrives to Louisville in August 2019.
After you place your order, I will contact you with more information and pick-up arrangements.
Alaskan Sablefish (Black Cod) - 15 lb. share. Skin on fillets
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.
Currently, our Alaskan Sablefish fillets are sold in a 15 lb. share.
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.
- 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:
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.
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.
The marinade can be refrigerated for up to 1 week.
Spicy, full-bodied Gewürztraminer.
Alaskan Sablefish is currently sold in a 15 lb. share. Pick-up details will be discussedupon completion of the order.
Wild Alaskan Halibut - 15 lb. share. Skin-on fillets.
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.
Our Suggested Recipe:
Parchment Poached Halibut with oven-roasted fingerling potatoes and fennel
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
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.
Wild Alaskan Halibut is currently sold in a 15 lb. share. Pick-up details will be discussedupon completion of the order.
Oregon Rock Fish Fillets - 15 lb. share
Oregon Rock Fish Fillets - skin off - 15 lb. share.
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.
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!
The Oregon Rock Fish is currently sold in a 15 lb. share. Pick-up details will be discussedupon completion of the order.