Not all caviar is fancy, and I like to enjoy the more affordable supermarket or Russian store caviar this way. Just slice a piece of your favorite bread (I use a baguette or Russian Black Rye). Generously slather with butter, don't use margarine. Spread a layer of caviar over the buttered bread. It's a caviar sandwich. It might sound a bit strange, but trust me, it's delicious.
Selected Recipes From Our Product List
Ahi Tuna Steaks
Grilled Ahi Tuna
2 lbs. of Ahi Tuna steaks
1 Tablespoon Chili Powder
2 Teaspoons Ground Cumin
¼ Cup Minced Onion
2 Teaspoons Chopped Garlic
1 Lime, covered with a cheese cloth
3 Tablespoons Avocado Oil
Kosher Salt and Cracked Black Pepper
3 Thick Slices of Pineapple
1 Mango, diced
2 Limes, zested and juiced
1 Red Onion, diced
1 Red Bell Pepper, diced
1 Green Bell Pepper, diced
2 Scallions, chopped
1 Garlic Clove, minced
¼ Cup Cilantro, chopped
2 Teaspoons Avocado Oil
Kosher Salt
Chili Powder
Use a large silicone reusable food safe bag to make the marinade. Combine the chili powder, cumin, onion, garlic, lime juice, and avocado oil in the bag. Seal the bag and shake for several minutes. Add the Ahi tuna to the bag and toss to coat the steaks. Marinate the tuna in the refrigerator for 2-4 hours.
Prepare the grill to a high heat. Clean and oil the grill grates. Add the sliced pineapple and grill until they begin to char. Grill the Ahi for 3 minutes on both sides. Remove the tuna and pineapples from the heat and let them rest for a few minutes.
In a medium mixing bowl, toss the mango with lime zest and juice. Add the onion, bell peppers, scallion, garlic, and cilantro. Pour in the olive oil, season with salt and chili powder, and stir to combine. Chop the charred pineapple and gently stir.
Alaskan Halibut Fillet
(1) Grilled Thai Curry Halibut
2 Lbs. of Halibut Fillet
3 Dried Guajillo Chilies, seeded
3 Cloves Garlic, chopped
1 Shallot, chopped
2 Fresh Red Thai bird chilies, chopped
2/3 Cup Chopped Cilantro
1 Lemon, zested and juiced
1-Inch of Fresh Ginger, peeled
½ Teaspoon Freshly Ground Black Pepper
1 Teaspoon Kosher Salt
4 Tablespoons Avocado Oil
1/4 Cup Chopped fresh mint/cilantro
Use a ceramic bowl to rehydrate the dried chilies, by placing them inside and pouring boiling hot water enough to cover them completely. Set the bowl aside for 10 minutes before draining.
Place rehydrated chilies, garlic, shallot, Thai chilies, cilantro, 3 tablespoons lemon zest, ginger, ground pepper, and 1/2 teaspoon salt into a blender or food processor. Process into a paste. If the mixture is too thick, add 1 tablespoon of water at a time. The curry paste can be made several days in advance and stored in the refrigerator.
Use a large bowl to whisk 3 tablespoons curry paste, 3 tablespoons avocado oil, plus 1 tablespoon of lemon juice. Add mint/cilantro and continue to whisk. If the mixture is too thick, add 1 teaspoon of water at a time. Season to taste with salt and pepper and set aside.
In a large bowl, combine remaining curry paste with remaining 1 tablespoon olive oil. Add fish and turn to marinate. Discard remaining marinade.
Heat a grill to medium-high heat. Clean and oil the grill grates. Lay fish on the grill and cook with the lid down for 3 to 4 minutes. Turn fish and spoon some of sauce on top. Cook on second side for another 4 minutes.
Serve immediately, with sauce heavily drizzled over fish. Sprinkle with additional herbs if desired.
(2) Baked Halibut
2 pounds of Alaskan halibut fillet
Kosher Salt and Cracked Black Pepper
1 Lemon, juiced and zested
1 Orange, juiced and zested
2 Tablespoons Brown Sugar
1 Tablespoon Butter
Optional: lime, lemon, orange, mandarin orange, and blood orange slices for garnish
Preheat the oven to a low broil.
Season the halibut with salt and pepper to taste and place them in a baking dish.
Combine 1 tablespoon of lemon juice, 2 tablespoons of orange juice, orange zest, lemon zest, and brown sugar. Pour the mixture over the fillets.
Sprinkle some extra brown sugar on the fish and a pat or two of butter to caramelize on the halibut.
Garnish with citrus slices and bake under the broiler for 15 minutes.
Serve with fresh coleslaw and brown rice.
Alaskan King Crab Legs
Steamed King Crab
2 clusters Snow Crab legs
1/2 cup melted butter
1 tablespoon Old Bay seasoning
1 lemon cut into wedges
How to Boil Crab Legs
Fill a large pot with water and bring to a boil. Submerge crab legs into the boiling water and simmer for 3 minutes. Remember, you are only re-heating the crab. Remove from water and serve with melted butter, Old Bay seasoning, and lemon wedges for squeezing over meat.
Alaskan Spot Prawns
Spanish Garlic Spot Prawns
1/4 cup olive oil
1 to 2 pounds large shrimp, preferably spot prawns
Salt
4 to 6 cloves garlic, roughly chopped or sliced thin
1 or 2 small, hot chiles, sliced thin, or 2 dried, hot chiles, crumbled
Juice of a lemon
Heat the olive oil in a large saute pan over high heat. When it just barely begins to smoke, add all the shrimp and toss to coat with the oil.
Add the garlic, chile and salt the pan well. Cook over high heat, tossing and/or stirring, until all the shrimp just barely turn pink, about 2 minutes, tops. Toss with the lemon juice and serve at once.
Atlantic White Shrimp (P/D, 21/25ct.)
Grilled Shrimp
1 large clove garlic
1 teaspoon coarse salt
½ teaspoon cayenne pepper
1 teaspoon paprika
8 wedges lemon, for garnish
Preheat grill for medium heat.
In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.
Bay Scallops
Bay Scallops Provencal
2 pounds fresh bay scallops
5 tablespoons flour
Salt and pepper
4 tablespoons extra virgin olive oil
2 large shallot, minced
4 cloves garlic, minced
2 plum tomatoes, finely chopped
Juice of 1 lemon
1/2 cup dry white wine
3 tablespoons unsalted butter, softened
4 tablespoons minced flat-leaf parsley
Toasted baguette slices, for serving
Season the flour with some salt and pepper and toss the scallops in it. Heat the oil in a 10- to 12-inch skillet. Add the shallot and garlic and sauté over medium heat a few minutes, until soft. Remove, draining well to keep most of the oil in the pan. Increase the heat to medium-high. Shake excess flour from the scallops and sauté them, tossing, until lightly browned.
Return the shallot and garlic to the skillet. Add the tomatoes and sauté until they soften, a minute or so. Add the lemon juice and wine and stir just until the ingredients are well combined. With a slotted spoon, transfer the scallops to a warm serving dish. (It’s fine if some vegetables hitch a ride with the scallops.)
Increase the heat to high and reduce the liquid until it thickens to the consistency of heavy cream. Lower heat, swirl in the butter and check the seasoning. Fold in the parsley. Pour the sauce over the scallops and arrange the toast around the platter.
Black Cod Fillet
Miso-Glazed Black Cod
2 pounds black cod fillet
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil.
Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from heat and cool completely.
Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20.
Broil fillets in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones.
Black Grouper Fillet
Grilled Grouper Tacos
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Toss the slaw mix, red onion, lime juice, sugar and 1/2 teaspoon salt in a large bowl; set aside.
Preheat a grill to medium. Oil the grates. Mix the cayenne with 1/2 teaspoon salt in a small bowl; rub all over the fish. Grill until well marked on the bottom and the fish releases easily from the grill, about 6 minutes. Flip and grill until cooked through, 4 to 6 more minutes. Transfer to a cutting board and slice or flake the fish.
Meanwhile, wrap the tortillas in foil and warm on the grill, about 4 minutes.
Divide the fish among the warm tortillas. Top with the slaw, cilantro, crema and salsa verde. Serve with lime wedges.
Black Marlin Steaks
Grilled Marlin
3 lbs Fresh-Caught Blue Marlin steaks
Marinade:
1Cup olive oil
1/2Cup dry white wine
1/2Cup lemon juice
1Tsp rubbed sage
1Tsp Dried thyme
5 garlic cloves Peeled and Crushed
salt and pepper to taste (Sea salt works best!)
Combine all Marinade ingredients in a large flat bowl (I like the large rectangular Ziploc containers) add steaks and turn to coat. Cover and refrigerate for 30-45 min.
Meanwhile, start the coals on the BBQ, you want a nice constant flame, all the coals should be gray. This ensures you don't overcook the fish.
Place the Steaks on the BBQ as well as the crushed garlic cloves. Cook uncovered about 2-3 min per side. Remove and let rest for about 5 minutes before serving.
Black Tiger Prawns (XL, shell-off)
Grilled Prawns
2 pounds of large, peeled and deveined shrimp
3 tablespoons extra virgin olive oil
4 tablespoons lemon juice
2 tablespoon smoked paprika
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon dried oregano
2 teaspoon dried basil
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
Place the shrimp into a large mixing bowl. Drizzle with olive oil and lemon juice.
Sprinkle paprika, garlic powder, onion powder, oregano, basil, salt, pepper, and cayenne pepper over shrimp. Toss to coat. Cover and refrigerate while grill preheats.
Preheat an outdoor grill to high heat, about 500 degrees F. Soak wooden skewers in water, if using, 10 minutes.
Either thread shrimp onto skewers to cook, or place the shrimp directly on the grill individually. Be sure that your shrimp are large enough to not fall through the grates if you are not threading them on a skewer.
Cook shrimp for 2 to 3 minutes per side until they are no longer translucent. Serve hot.
Blue Marlin Steaks and Striped Marlin Steaks
Grilled Marlin
3 Pounds Marlin
1/3 Cup Dark Soy Sauce
¼ Cup Raw Honey
1 Tablespoon Ginger, grated
1 Ear of Corn
2 Mangoes, cubed
2 1/2 Cups Cherry Tomatoes, halved
¼ Cup Red Onion, diced
3 Tablespoons Cilantro, chopped
1 Lemon, juiced
Kosher Salt and Cracked Black Pepper
Prepare, clean, and pat dry the marlin steaks. Place the steaks in a baking dish and season both sides with salt and pepper.
Use a small mixing bowl to stir together the soy sauce, honey, and grated ginger. Pour over the steaks and place in the refrigerator to marinate for 30 minutes.
Prepare the corn salad in a medium mixing bowl. Stir together the diced onion, cilantro, and cherry tomatoes. Squeeze the lemon into a separate bowl and set aside. Shuck the corn in preparation to be grilled.
Preheat the grill to high heat. Clean and oil the grates. Add the marlin and the corn to the grill. Rotate the corn semi frequently and remove from the grill when it begins to char. Grill the fish for five minutes on each side.
Caribbean Lobster Tails (XL)
Butterflied Lobster Tails
Lobster Tails
Salt and Pepper
Butter
Garlic Cloves
Paprika
Thyme
Rosemary
Parsley
Preheat the oven to broil or 500 degrees.
Start by preparing the lobster. Using kitchen shears butterfly the tail by cutting down the center.
Loosen the meat and pull the lobster meat upward. Salt and pepper the meat and set on a baking sheet.
Whisk together the garlic herb butter: In a small bowl whisk together the melted butter, garlic, paprika, thyme, rosemary, and parsley.
Spread the mixture evenly on each Lobster Tail.
Broil the lobster for about 8-10 minutes or until the meat is opaque and lightly brown on the top. Serve with melted butter.
Chilean Sea Bass Fillet
Grilled Chilean Sea Bass with Spicy Corn Salsa
2 pounds of Chilean Sea Bass
2 tablespoons of olive oil
3 ears of corn un-shucked
2 hatch peppers
1 cups of edamame
1 cups of assorted cherry tomatoes
sliced green onions
fresh oregano leaves
fresh basil leaves
sea salt and pepper to taste
Vegetables: In a bowl coat the peppers, tomatoes, and edamame with 2 tablespoons of olive oil and season with salt and pepper.
Next, place the un-shucked corn on a hot grill along with the hatch peppers. Place the tomatoes and edamame in a grill approved metal basket. Cook all of the vegetables until the corn begins to char black and the peppers are black roasted on all sides (about 15 minutes).
Once the veggies are cooked, remove from the heat and add to a bowl.
Once the corn has cooled, shuck it and trim the corn from the ear and add it to a bowl along with the grilled edamame and tomatoes.
Scrape the char off the peppers, seed them and chop them. Add them to the bowl with vegetables and season with salt and pepper.
Coat the sea bass with 1 tablespoon of olive oil, season with salt and pepper and grill on high heat until marked and cooked through, about 12 minutes.
Serve the vegetables with the grilled sea bass and garnish with green onions and fresh herbs.
Coho Caviar - Ikura
Herbed Vinaigrette and Coho Caviar
2oz jar of Alaskan Coho Caviar
1 ½ Scallions, shaved
1 tbsp. extra-virgin olive oil
1 tbsp. red wine vinegar
1 tbsp. finely chopped fresh Italian parsley
1 tbsp. finely chopped fresh dill
1 tbsp. thinly sliced fresh chives
1 tbsp. minced shallot
1 tbsp. lemon zest
1 tbsp. fresh lemon juice
1/2 tsp. fresh garlic paste
¼ tsp. sea salt
1/8 tsp. cracked black pepper
1 cup sour cream
1 package of water crackers for serving
In a medium bowl whisk together the scallions, oil, vinegar, Italian parsley, dill, chives, shallot, lemon zest, lemon juice, and garlic. Season with salt and pepper and continue to whisk.
Evenly spread the sour cream into a shallow bowl and make a well in center. Pour the freshly made dressing into the well.
Dollop 2 ounces of Alaskan Coho Caviar on the edge of sour cream, and garnish with sprigs of fresh herbs. Serve with water crackers.
Corvina Fillet
Blackened Corvina
2 tablespoons paprika
1 tablespoon garlic salt
1 tablespoon dried thyme
½ teaspoon ground black pepper
½ teaspoon ground red pepper
3 tablespoons butter or Olive Oil
4 corvina sea bass steaks 4-6 oz each
1 lemon cut into wedges
fresh dill sprig minced
Preheat your grill to medium heat
Combine paprika, garlic salt, thyme, black pepper and red pepper to create a spice rub.
Melt the butter and pour into a bowl. (I use half butter & half olive oil)Dip each piece of fish in the butter, then sprinkle if with the spice mixture.
Place the fish on well oiled grill (on a grill pan) and grill the fish steaks for 3-4 minutes, covred with a lid. Turn the fish with a spatula then cook for 3-4 minutes on the other side. (I personally found cooking times to be ~25 minutes overall.)
Serve each blackened corvina steak with a sprinkle of dill over the top and accompanying lemon wedge.
To reduce the amount of saturated fat in this dish can use any 3 Tbsp combination of butter and olive oil. Corvina is high in protein, but very low in fat.
To reduce the spiciness of the dish, omit the ground red pepper. To make it hotter, increase the amount of red pepper to 2 tsp.
Be sure to use corvina while fresh; this type of fish spoils quickly.
Dover Sole Fillet
Pan Fried Dover Sole with Butter Sauce
2 pounds of Dover Sole Fillet
8 Tablespoons Flour for dredging (use rice flour for a Gluten-free version)
2 lemons juiced
1/2 cup capers plus some juice
12 Tablespoons unsalted butter divided
Parsley chopped for garnish
Salt and pepper
Dredge filets in flour, season with salt and pepper.
Heat 2 or 3 tablespoons of butter in a large skillet over medium heat, until melted.
Quickly fry filets, 2 or 3 at a time for 3 or 4 minutes per side, depending on thickness, until golden brown on both sides.
Remove fish, cover and keep warm.
Melt 2 or 3 more tablespoons of butter, swirl in pan, scraping up bits, add the lemon juice, capers and season with salt and pepper if necessary. Serve over fish.
Sprinkle with chopped parsley.
Dungeness Crabmeat (fresh)
Crab Roll
¼ cup low-fat mayonnaise
15 tablespoons lemon juice
½ teaspoon freshly ground pepper
⅛ teaspoon salt
¼ cup finely chopped shallot
¼ cup finely chopped celery
¼ cup thinly sliced fresh chives, divided
1 pound of Dungeness crabmeat
8 leaves red or green leaf lettuce
4 whole-wheat hot dog buns (toasted, if desired)
Whisk mayonnaise, lemon zest, lemon juice, hot sauce, pepper and salt in a medium bowl. Thoroughly mix in shallot, celery and 3 tablespoons chives. Mix in crabmeat very gently so it doesn't break up.
Line each bun with lettuce and divide the crab filling among the buns. Garnish with the remaining 1 tablespoon chives.
Sea Scallops (U/10ct.)
Garlic Butter Sea Scallops
1 1/4 pounds sea scallops preferably fresh dry packed scallops
1 tablespoon olive oil
salt and pepper to taste
3 tablespoons butter
1 teaspoon minced garlic
2 teaspoons lemon juice
2 teaspoon chopped fresh herbs plus more for garnish
lemon wedges for garnish
1 tablespoon olive oil
salt and pepper to taste
3 tablespoons butter
1 teaspoon minced garlic
2 teaspoons lemon juice
2 teaspoon chopped fresh herbs plus more for garnish
lemon wedges for garnish
Melt 1 tablespoon butter in a large skillet over medium high heat.
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.
Escolar Fillet
Grilled Escolar
Butter
2tablespoons butter, softened
1tablespoon chopped fresh parsley
2teaspoons grated lime peel
1/2teaspoon lime juice
Relish
1/4cup finely chopped tomato
2tablespoons finely chopped green onions
1/2teaspoon finely chopped fresh jalapeño chile
Dash salt
Sea Bass
1 pound of Chilean sea bass, cut into 2 serving-sized pieces, skin removed
1/4teaspoon salt
1/4teaspoon pepper
Heat grill. In small bowl, combine all butter ingredients; blend well. Place butter mixture on sheet of plastic wrap; shape into log. Wrap; refrigerate while preparing salsa and sea bass.
In medium bowl, combine all relish ingredients; toss to mix well. Let stand while preparing sea bass.
When ready to grill, sprinkle sea bass with salt and pepper. Place fish on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 17 minutes or until fish flakes easily with fork. Do not turn. Serve sea bass with lime butter and tomato-onion relish.
Fanny Bay Oysters
Live Fanny Bay Oysters with Mignonette Sauce
2 lbs. Fanny Bay Oysters
½ cup minced shallots
1 ¼ tsp. freshly ground white pepper
1/8 tsp. sea salt
1/8 tsp. sugar
¼ cup white vinegar
¼ cup unseasoned clear rice vinegar
1 lemon, cut into wedges
In a small bowl, mix the shallots, white pepper, sea salt, sugar, and rice vinegar. Transfer to the refrigerator to marinate for two hours.
Clean the shells of the oysters thoroughly with cold water.
Use a shucking glove or wrap the oyster in a kitchen towel to protect your hands while shucking.
Holding the flat part of the oyster shell upwards, insert your shucking knife in the hinge and twist until it opens.
Use the knife to release the oyster and place the oyster opened on a serving tray over ice.
Serve the Fanny Bay oysters with the mignonette sauce and lemon wedges.
Whole-Cooked Dungeness Crab
Flash Boiled Dungeness Crab, In-The-Shell
Bring a pot of water to a boil. A steady or rolling boil is fine for this method.
Add the Whole-Cooked Dungeness crab to the water.
Allow crab to boil for 3 minutes or until it is heated. Remember you are not cooking the meat because it was already cooked when the crab was alive.
You just want to heat it up. If you leave it too long, the crabmeat will become rubbery and lose flavor.
Drain the crab well
Prepare and serve as desired, typically with lemon and butter.
Halibut Cheeks
Fried Halibut Cheeks
2 lbs. of halibut cheeks
1 or 2 lemon wedges
3 tablespoons butter
1 tablespoon olive oil
1.5 tablespoon capers, rinsed
Splash of white wine or sherry
2 tablespoons parsley, chopped
Pat the halibut cheeks dry with paper towel. Lightly flour each cheek and gently tap any excess flour. If you like, season the flour with sea salt and freshly ground black pepper.
In a sauté pan over medium-high heat, melt the butter and add olive oil. Swirl around until the butter and oil are mixed and bubbly. Place cheeks into the bubbly butter and brown until cooked, just a minute or two each side. Time will vary depending on the size of the pieces but no longer than 5 minutes in total.
When you flip the fish over, add capers, wine, and squeeze one lemon wedge over the cheeks. Add another tablespoon of butter and allow to melt. Give the pan a shake and remove from heat. Sprinkle with parsley and serve right away.
Hawaiian Opah Steaks
Grilled Opah
2 Pounds Opah Fillets
6 Slices Prosciutto
2 Tablespoons Olive oil
2 Teaspoons Aged Balsamic
8 On the Vine Tomatoes
3 Cups Fresh Basil
8 Ounces Sliced Baby Bellas
8 Ounces Sliced White Mushrooms
½ Onion, Diced
2 Tablespoons Butter
3 tsps. red wine vinegar
1 tsp. sea salt
½ tsp. freshly ground black pepper
Preheat oven to 350°F.
Prepare the tomatoes by coring, roughly chopping, and setting aside.
Using a cast iron skillet over medium-high heat, add olive oil. Carefully wrap the opah fillets in prosciutto.
Place the opah, seam side down, in the pan. Brown all sides for a total of 3 minutes. Add the tomatoes to the skillet and transfer to the oven. Bake for 20 minutes.
In the last 5 or 10 minutes while the Opah bakes, use a sauté pan on medium heat to melt the butter. Sauté the mushrooms and diced onion. Season with kosher salt, black pepper
To serve, center a mound of mushrooms on each plate and top with the opah. In the skillet, fold the basil into tomatoes. Top the opah with the tomato and basil.
Drizzle the dish with the aged balsamic.
Hawaiian Tombo Tuna Steaks
Seared Albacore Tuna
2 Pounds Albacore Tuna Steak
Kosher Salt and Cracked Black Pepper
1 Teaspoon Avocado Oil
2 Avocado, sliced lengthwise
1 Mango, sliced lengthwise
2 tablespoon soy sauce, or to taste
2 teaspoon white truffle oil, or to taste
julienned basil, as garnish
Prepare, clean, and pat dry the Albacore. In a medium-sized bowl prepare an ice water bath. Set it aside. Rub Kosher salt and a cracked black pepper on each side of the tuna.
Heat a cast iron or non-stick skillet over medium-high heat, until it becomes extremely hot. Pour a small amount of avocado oil the skillet. Sear the albacore for 1 to 1 ½ minutes per side.
Remove albacore and immediately submerge it in the ice bath for about one minute. Remove the fish and thoroughly dry it. Using a very sharp knife cut the fish diagonally across the grain in slices about ⅓‑inch thick.
Arrange the fish and avocado slices alternating on a serving plate. Drizzle with the soy and truffle oil and garnish with basil. Serve immediately.
Kumamoto Oysters
Live Kumamoto Oysters with Cucumber Ginger Granita
12 large West Coast oysters
Cucumber Mignonette Sauce:
Cocktail Sauce:
For the Oysters:
Begin by shucking oysters. Find a durable, thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand. Using the towel as a mitt, hold the oyster firmly on a flat surface. Insert the tip of your oyster knife between the shell halves, and work it around 1 side to the other as you pry it open. Using the knife, cut the muscles away from the top, flat shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell (take care not to cut the meat itself). Nestle the oysters in a bed of crushed ice or wet rock salt to keep them steady. Serve immediately.
For the Cucumber Mignonette Sauce:
In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, sugar and black pepper; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Serve with raw oysters.
For the Cocktail Sauce:
Mix ingredients in a blender to combine. Cover and refrigerate until ready to use.
Lingcod Fillet
Prosciutto Wrapped Baked Lingcod
2 x 6 oz ling cod
4 thin slices of prosciutto
3 large Jerusalem artichokes finely chopped
1 cup apple sauce unsweetened
2 sprigs fresh thyme
2 cup cream
1 tbsp. mince garlic
1 tbsp. mince shallot
½ lb. salted butter
Pre-heat oven to 350 degrees. Prepare, clean, and pat dry the fillets. Lay one slice of prosciutto down. Place lingcod on top. Place another slice of prosciutto on top of cod and wrap, rolling tightly. Use a non-stick baking mat inside of a rimmed baking sheet, bake for 8 minutes.
Once baked, turn on broil function and broil until the top prosciutto becomes slightly crispy.
Using a saucepan sauté the butter, garlic, and shallot on medium-high heat. Reduce to a low heat and add the Jerusalem artichokes. Cook until soft. Add cream, thyme, and apple sauce. Cook until consistency is thick and creamy. Pour mixture into blender and blend until smooth. Pass through fine strainer and season with salt to taste.
Live Pacific Razor Clams
How to clean:
Cut lengthwise
Snip off dark tip of the skinny siphon. With scissors, cut clam lengthwise from siphon to base of the digger (foot) and open.
Lay flatLay clam flat and cut around slippery tan gills, mouth, and digger to separate them from the rest of the white meat.
Remove the stomachSqueeze digger so the dark stomach shows through the meat, then snip around it and gills and remove. If a clear rod pops out, discard it as well.
The sand veinSlice digger open lengthwise, open up, and pull out the dark sand vein.
The final productThe white meat comes out in two neat pieces once you have a little practice. Rinse clam meat.
How to Cook: (Panko-Breaded Fried Razor Clams)
Place a sheet of wax paper on a flat baking sheet sized to fit in your freezer; set aside.Beat eggs together in a bowl. Stir together the four, salt, pepper, and garlic powder in a second bowl. Mix together the panko and Parmesan cheese in a third bowl. Flour the clams well, shaking off any excess. Dip clams into the eggs, then into the panko mixture, pressing it evenly onto the clams. Place on prepared baking sheet, cover with wax paper; freeze until firm.
Heat oil in a skillet over medium-high heat. Fry clams until lightly browned, about 1 minute on each side. Do not overcook or they will become tough. Place on paper towels to drain.
Mahi Mahi Fillet
Grilled Mahi Mahi with Lime Butter
2 lb. fillets of mahi mahi
2 tbsp. olive oil
1 tbsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
½ tsp. onion powder
½ tsp. cayenne pepper
1 ½ tsp. sea salt
1 tsp. cracked black pepper
6 tbsp. softened butter
3 limes zested and juiced
Preheat the grill to medium high heat.
Use a small mixing bowl and blend the softened butter, lime juice, and lime zest. Set the lime butter aside.
Place the fillets in a baking pan and coat with olive oil. In a separate small mixing bowl blend the spices, salt, and pepper. Season the fillets with the spice mixture, gently tossing and coating by hand.
Clean and oil the grates of the grill. Place the fillets on the grill and reduce the heat to medium. Grill for 3 minutes on each side. Remove from the grill and let them rest for several minutes. Brush the mahi mahi with the lime butter before serving or serve it alongside.
Manila Clams from the PNW (live)
Garlic-Steamed Manila Clams
2 tbsp. olive oil
8 cloves garlic, chopped
2 small shallots, minced
1 cup dry white wine
1⁄2 cup clam juice
3 tbsp. unsalted butter
2 tbsp. minced thyme
Kosher salt and freshly ground black pepper, to taste
2 lb. Manila or little-neck clams or mussels, scrubbed
2 tbsp. minced parsley
Crusty bread, for serving
Heat oil in a 6-qt. saucepan over medium. Cook garlic and shallots until golden, 8–10 minutes. Add wine, clam juice, butter, thyme, salt, and pepper; boil. Add clams; cook, covered, until shells open, 3–4 minutes. Stir in parsley; serve with bread, if you like.
Mediterranean Mussels (live)
Mediterranean Mussels With Wine
Brush both sides of bread slices with 1 tablespoon olive oil. Heat deep 12-inch skillet over medium-high heat and cook bread, turning once, 3 minutes or until golden brown. Remove bread and set aside.
Heat remaining 1 tablespoon olive oil with red pepper flakes in same saucepan over medium-high heat and cook onion, stirring occasionally, 4 minutes or until onion is tender. Stir in garlic and cook 30 seconds. Stir in wine and cook, stirring frequently, 1 minute. Stir in Sauce and bring just to a boil. Reduce heat to medium-low and stir in mussels. Simmer covered 10 minutes or until mussels open. (Discard any unopened shells). Evenly arrange garlic toasts in serving bowls, then top with mussel mixture and sprinkle with parsley.
North Atlantic Lobster Tails (XL)
Grilled Maine Lobster Tails
For Lobster Tail
- Fresh or frozen Maine Lobster tails (1 tail per person) or split Maine Lobster tails (1-2 per person)
- Butter
- Salt (to taste)
- Chopped fresh parsley
- Fresh lime juice (1 tablespoon)
For Lobster Dipping Sauce
- 1 cup salted butter
- 1 tablespoon minced garlic
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground black pepper
- 2 teaspoons dried cilantro
For Lobster Tail
- If starting with whole tails, begin by thawing them (if frozen). If starting with split tails, move on to step 3.
- Split tails and remove intestinal tract.
- Sprinkle sea salt on meat side.
- Place shell down on a hot grill shell down; baste meat side with butter (liberal amounts) for approximately 3 minutes.
- Sprinkle the fresh lime juice and chopped fresh parsley.
- Flip and grill meat side down until meat is opaque (loses its translucent), approximately 3–5 minutes.
For Lobster Dipping Sauce
- Melt 1 tablespoon of butter in a saucepan over medium heat. Add the garlic; cook and stir until it starts to brown, about 3 minutes.
- Add the remaining butter and reduce heat to low. Stir to melt the butter, then mix in the lemon juice, pepper and cilantro. Let it steep over low heat for about 10 minutes.
- Strain before serving if desired.
Northern Shrimp (Canada)
Shrimpmeat Salad on a Hawaiian Bun
2 pounds shrimpmeat, pre-cooked, peeled, deveined, tails removed
2 tsp hot sauce Tabasco or similar
2 tsp lemon zest
2 tbsp fresh dill minced
2 tbsp dijon mustard
2 tbsp Worcestershire sauce
4 tbsp lemon juice
4 tbsp Greek yogurt, plain or sour cream
1/2 cup mayonnaise
2 celery rib minced, with leaves
1/2 cup red onion diced
4 radishes chopped, optional
Salt and fresh cracked black pepper to taste
Soft Rolls or Hawaiian-type rolls
Butter lettuce for garnish
Quickly rinse the pre-cooked shrimpmeat in a colander under cold water. Set aside.
In a medium bowl, add all the remaining ingredients. Taste and adjust salt and pepper or add more of any ingredients you want to, like hot sauce or mustard.
Add the shrimp to the dressing, tossing until all the shrimp is covered.
Serve the shrimp salad either on bib lettuce cups as a salad main dish, or on toasted, buttered buns with the lettuce also on the bun for a sandwich.
If serving as sandwiches, slice the buns and lightly butter. Place the buns under a broiler, butter side up until just starting to turn golden around the edges.
Opakapaka Fillet
Grilled Opakapaka
3 opakapaka whole, gutted
¼ cup julienned ginger
1 cup fresh cilantro leaves
1 cup kaffir lime leaves
2 cups & 4 tbs. olive oil
1 ½ tsp. sea salt
2 tsp. freshly ground pepper
2 cups ponzu
5 garlic cloves
2 tsp. sea salt
2 tsp. freshly ground pepper
1 egg
1 lemon freshly juiced
2 dashes Tabasco
2 tbs. curry powder
1 ¼ cup chopped cilantro
2 tbs. ground cumin
2 tbs. whole coriander seeds
4 green onions sliced
1 tbs. ginger peeled and grated
1 cup Italian parsley
2 tbs. cumin seeds, toasted
In a food processor, combine three cloves of garlic and 1/4 tsp. salt and process until the garlic is minced. Add the egg and with the processor running, slowly drizzle in about 3/4 cup of the olive oil, 3 tbs. of the lemon juice, and the Tabasco. Then drizzle in the remaining 1/4 cup olive oil, curry powder, 1 tsp. salt and 1 tsp. pepper until smooth and process until smooth. Transfer to a bowl. The curry aioli can be refrigerated for up to 5 days.
In a high-speed blender, combine 1 cup of cilantro, the ground cumin, coriander, green onions, grated ginger, olive oil, parsley, 2 cloves of garlic and 2 tsp. salt and blend until smooth. Transfer to a bowl and stir in the remaining lemon juice, cumin seeds and 2 tbs. of chopped cilantro. Cover and refrigerate the cilantro chutney until ready to serve.
Prepare the grill to a high heat. Rinse each fish under cold running water and pat dry with paper towels. Using a sharp knife, make 3 diagonal slashes, almost to the bone, across both sides of each fish.
In a bowl, toss together the julienned ginger, remaining cilantro, and kaffir lime leaves. Set aside a quarter of the mixture. Using the remaining three-quarters, stuff the body cavity of each fish, dividing the mixture evenly. Rub both sides of each fish with 1 Tbs. of the olive oil and sprinkle with salt and pepper. Tuck the remaining ginger mixture into the slits in the fish, dividing it evenly. Place the fish in a mesh grill pan and place on the grill. Cook about 4 minutes. Turn the fish and continue grilling about 4 minutes more. Transfer the fish to a large platter.
To serve, pour the ponzu sauce, curry aioli and cilantro chutney into small serving bowls.
Oregon Pink Shrimp (wild, fresh)
Just put these tiny little guys on your favorite salad because they are incredible!
Pacific Blue Mussels (live)
Thigh Style Mussels
2 pounds of Penn Cove Mussels
2 tbs. of Vietnamese or Thai Fish Sauce
2 Cans of coconut milk
2 tbs. finely chopped fresh ginger
2 tbs. chopped cilantro
2 tsp. of ground red Thai pepper
Usually the mussels will be de-bearded when purchased, however, if the mussels still have their "beards" (byssal threads), wait until within an hour of cooking to remove the mussel beards by giving them a sharp pull toward the pointed tips of the mussels. Lightly rinse the mussels under fresh, running water before cooking, then set aside. If any mussels are gaping open, they are getting weak, discard any that will not attempt to stay closed after squeezing their shell shut or if they have broken shells or an "off' odor. Sauté coconut milk, fish sauce, ginger, pepper on medium high until sauce thickens. Add mussels and cook 5-6 minutes or until mussels open and meats are not translucent. Stir mussels into sauce then Sprinkle with chopped cilantro and serve with steamed rice or crusty bread.
Pacific Rockfish Fillet (fresh, wild)
Alaska Rockfish Tacos
2 cups very thinly shredded cabbage preferably Napa
1 red onion halved and very thinly sliced
1 teaspoon minced seeded jalapeno pepper
2 tablespoons cider or rice wine vinegar
3 tablespoons vegetable or canola oil divided
Coarse salt and freshly ground pepper to taste
12 6-inch corn or flour tortillas
1 ½ pounds flaky white fish fillets such as Alaska rockfish or cod cut into 1-inch pieces
1 teaspoon ground cumin
1 teaspoon chili powder
1 clove garlic finely minced
3 teaspoons lime juice
Serve with any or all of the below:
Diced avocado
Fresh cilantro leaves
Lime wedges
Tomatillo or regular salsa
Sour cream
Toss the cabbage, onion and jalapeno with the vinegar and 2 teaspoons of the oil, and season generously with salt and pepper. Set aside.
Heat a large dry skillet over medium high heat. Heat the torillas one at a time, cooking for about 30 to 60 seconds on each side, until it is browned in spots and smells slightly toasty. Stack the tortillas on a plate as they are cooked, and repeat until all of the tortillsas have been toasted. Set aside.
Sprinkle the pieces of fish all over with the cumin, chili powder, and salt and pepper. Heat 2 tablespoons of the oil in the large skillet over medium high heat. Add 1/3 of the fish and sauté until almost cooked through, turning it as needed, about 5 minutes in all. The pieces may fall apart a little as you cook them; that’s perfectly fine. During the last minute of cooking each batch, add about 1/3 of the garlic and toss over the heat. Place the fish on a serving plate as it is cooked and sprinkle each batch with 1 teaspoon of the lime juice. Keep going, adding a bit more oil as needed, and then adding the fish to the same plate as it is cooked, until all of the fish is sautéed and sprinkled with juice.
Serve the fish with the toasted tortillas, cabbage slaw, and the toppings you like. Let everyone assemble their own tacos.
Paddlefish Caviar
Blini with Paddlefish Caviar and Crème Fraîche
1/4 cup whole wheat flour
1/2 cup buckwheat flour (use more whole wheat
flour if buckwheat is unavailable)
2 cups sifted all-purpose flour
1 1/4 tsp. active dry yeast
1 tsp. sugar
1 cup warm water
1 cup milk
3 eggs, separated
1/2 tsp. salt
2 Tbs. unsalted butter, melted
Vegetable oil for frying
4 to 6 oz. caviar
1 pint crème fraîche
In a small bowl, make a sponge by combining the whole wheat flour, buckwheat flour, 1 cup of the all-purpose flour, the yeast, sugar and warm water; stir until blended. Cover tightly with plastic wrap and let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.
In a small saucepan over medium heat, scald the milk by cooking it to just under a boil. Let cool to room temperature and set aside.
In a large bowl, whisk together the egg yolks and salt until light in texture and color, then gradually whisk in the butter until smooth. Stir in the scalded milk, then stir in the remaining 1 cup all-purpose flour until smooth. Fold in the sponge until the batter is smooth. Cover tightly with plastic wrap and let stand in a warm place to rise, 30 to 40 minutes.
In a large copper or other mixing bowl, using a whisk, beat the egg whites until stiff peaks form. (When the whisk is lifted out of the bowl and inverted, the whites on the end of the whisk should remain upright, with just a slight bend at the tip.) Using a spatula, gently fold the egg whites into the batter and let stand for 10 to 12 minutes.
In a large nonstick fry pan or griddle over medium heat, warm just enough oil to coat the bottom of the pan. Using a tablespoon, drop the batter onto the pan (1 Tbs. batter will make a blini 3 inches in diameter). Cook 3 to 5 blini at a time; do not crowd the pan. Cook until golden, 2 to 3 minutes per side.
Fill a large serving bowl with chipped ice, and set the jars of caviar and a dish of crème fraîche on top. Serve the blini alongside. Makes 50 to 60 blini.
Petrale Sole Fillet (fresh, wild)
Pan-seared Petrale Sole in Herb Butter Sauce
1 1/2 pounds fresh petrale sole fillets
Salt, to taste
2 tablespoons extra virgin olive oil
3 tablespoons minced shallots
1/4 cup dry white wine
2 tablespoons, cut into 4 pieces, cold, unsalted butter
Fresh thyme leaves (or any fresh herb for flavor)
Minced fresh chives
Lemon wedges (use Meyer lemons if available)
Pat dry the fillets, lightly salt.
Pat the sole fillets dry with paper towels. There is a lot of moisture in Petrale sole, so you might have to pat them dry twice.
Lightly salt the fillets on both sides.
Brown the fillets on both sides:Heat oil in a large, stick-free skillet on medium-high heat. Once the oil is hot, carefully add the fillets to the pan. Brown the fillets gently on both sides.
Fish is cooked when it flakes easily and is no longer translucent. Sole fillets will cook up very quickly, no more than a few minutes on each side, so don't walk away from the pan while cooking. Once done, remove the fillets from pan and place on a warm plate.
Cook shallots:
Add shallots to the pan and sauté until soft.
Make sauce:
Add white wine to the pan with the shallots to deglaze the pan, and scrape up the browned bits at the bottom of the pan.
Add butter and gently swirl to make a sauce. Add herbs, and squeeze a little lemon juice into the sauce. Spoon over the sole.
Serve immediately.
Razor Clam Meat (prev-froz, wild)
Sautéed Razor Clam Meat
1 pound razor clams, patted dry
3/4 cup all-purpose flour
3/4 cup cornmeal
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Olive oil for cooking
Butter sauce:
1/2 pound (2 sticks) unsalted butter
2 cloves garlic, smashed
1 teaspoon lemon zest
Kosher salt to taste
To make sauce, melt butter in a small saucepan over low heat.
Add garlic and lemon zest. Skim off any foam from surface. Keep warm while cooking clams.
In a shallow dish, mix together flour, cornmeal, salt and pepper.
Heat a sauté pan over medium-high heat and generously coat with oil.
Dredge each clam in flour mixture, shaking off excess.
Add to hot pan in a single layer. Do not crowd.
Cook for 2-3 minutes per side, taking care to not overcook.
Drain on a paper towel-lined plate and serve immediately with butter sauce.
Try adding to a sandwich with lettuce, tomato, and your favorite aioli.
Red Snapper Fillet
Grilled Red Snapper
2 lb. red snapper fillets with skin
1 tsp. salt
½ tsp. black pepper
3 tbsp. fresh lemon juice
6 tbsp. extra-virgin olive oil
1/3 cup thinly sliced fresh basil
Preheat broiler and oil a large shallow baking pan (1 inch deep).
Season fish all over with 1/2 teaspoon salt and 1/4 teaspoon pepper, then put, skin sides down, in baking pan. Drizzle fillets with 1/2 tablespoon lemon juice and 1 tablespoon oil (total).
Broil fish 6 inches from heat until just cooked through, 6 to 8 minutes. Transfer to a platter.
While fish broils, whisk together remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 1/2 tablespoons lemon juice in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Stir in basil and spoon vinaigrette over cooked fish.
Spearfish Steaks
Creole Baked Spearfish
3 lbs. spearfish steaks
8 oz. sliced cremini mushrooms
1 onion thinly sliced
2 celery stalks diced
1 green bell pepper sliced and halved
4 tbsp. olive oil
4 tbsp. lemon juice
4 tsp. Sea salt
4 tsp. ground black pepper
1 ½ tsp. Creole seasoning blend
4 bay leaves minced
2 dozen grape tomatoes
8 tbsp. water or broth
Preheat the oven to 400 F.
Heat the olive oil in a skillet over medium heat. Sauté the mushrooms, onion, celery, and bell pepper, stirring until the vegetables are tender. Add the lemon juice and stir to combine the ingredients. In a large baking dish, spread out half of the sautéed vegetables.
Generously sprinkle the steaks with sea salt and pepper. Lay the spearfish steaks on top of the sautéed vegetables. Sprinkle the spearfish steaks with the Creole seasoning and bay leaves.
Spread out the tomatoes over the spearfish steaks. Sprinkle remaining sautéed mixture over the fish and drizzle with the water or broth.
Use foil to cover the dish and bake for about 20 to 25 minutes.
Squid Tubes and Tents (wild)
Kung Pao Calamari
Kung Pao Sauce:
Calamari:
For the kung pao sauce: Mix the plum sauce, 1/2 cup water, rice wine vinegar, chili garlic sauce, sesame oil, both sesame seeds and the cilantro in a large bowl and set aside.
For the flour dredge: In a separate large bowl, combine the corn flour, baking powder, and some salt and pepper.
For the calamari: Prepare a deep-fryer to 350 degrees F. Drop the drained but still wet calamari into the flour dredge and work it well to ensure an even coating. Do not let it get clumpy. From the dredge carefully drop the flour coated rings into the hot oil. Fry the rings for 1 minute, and add the hot pepper rings to the oil. Let fry until the calamari is golden brown, about 30 seconds longer. Drain the calamari and peppers well.
To plate, drizzle 3 to 4 ounces of the kung pao sauce over each 8 ounce serving of calamari and hot peppers. Sprinkle the dry roasted peanuts and scallions over each dish. Garnish with lemon wedges if desired and serve.
Striped Bass Fillet, East Coast (fresh)
Grilled Striped Bass
1/4 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
Few sprigs thyme or oregano
2 garlic cloves, smashed
1/8 teaspoon freshly ground pepper
4 fillets striped bass, skin on (about 6 ounces each)
Coarse salt
Fresh chives, cut into 3/4-inch lengths, for garnish (optional)
Lemon wedges, for garnish (optional)
Combine oil, lemon juice, thyme or oregano, garlic, and pepper in a large shallow bowl. Add fish to marinade, and turn to coat; cover with plastic wrap, and place in the refrigerator 30 minutes.
Heat a grill or grill pan over medium-high heat. Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp. Carefully turn fillets, and cook until well browned and cooked through (center will be opaque), 5 to 6 minutes. Garnish with chives and lemon wedges, if desired. Serve hot or at room temperature.
Striped Marlin Steaks
Grilled Striped Marlin
1 ½ lbs. striped marlin steaks
2 limes; 1 ½ juiced, ½ sliced
1 tsp. cracked pepper
1 ½ tsp. sea salt
2 tbsp. coconut oil
Wash, clean, and pat dry steaks. Place them in a baking dish, squeeze lime juice all over steaks, and sprinkle both sides with sea salt and freshly cracked black pepper. Refrigerate for two hours to marinate. Preheat grill to medium-high heat. Grill steaks for three minutes on each side, basting with any remaining marinade as it cooks. Serve hot alongside a fresh green salad.
Swordfish Steaks
Grilled Swordfish
2 lbs. 1” thick swordfish steaks
1/3 cup soy sauce
¼ cup canola
¼ cup peanut oil
2 lemons zested
¼ cup freshly squeezed lemon juice
¼ cup minced ginger root
4 cloves minced garlic
2 tbsp. Dijon mustard
2 tsps. sea salt
Combine the soy sauce, peanut oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that is barely large enough to hold the swordfish in one layer. Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate overnight.
Preheat the grill to medium high heat. Brush the grate with canola oil. Remove swordfish from the marinade and sprinkle salt generously on both sides. Grill for 5 minutes on each side. Place on a platter and allow to rest for 5 minutes. Serve hot or warm.
True Cod Fillet
(1) Baked True Cod
2 lbs. skinless cod fillets
2 tsp. sea salt
1 tsp. freshly ground black pepper
4 tbsp. olive oil
2 lemons
4 cloves of garlic, thinly sliced
4 sprigs fresh rosemary
4 sprigs fresh thyme
1/4 cup chopped Italian parsley
Preheat oven to 400 degrees. Pat fish dry with a paper towel and generously season all over with salt and pepper.
Coat 2 tablespoon olive oil in baking dish large enough to fit the fillets in one layer. Thinly slice 1 1/2 lemons, remove any seeds, and set aside the remaining half. Place the lemon slices in the dish, overlapping slightly if needed, and top with garlic and herb sprigs.
Lay the fillets in the dish, drizzle with remaining olive oil, and bake until the fish is opaque and flakes easily, 15 to 20 minutes.
Remove from the oven, sprinkle with chopped herbs, squeeze remaining lemon, and serve.
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(2) Panko Breaded True Cod
3 lbs. cod fillets
1 cup panko
¼ cup fresh dill chopped
1/4 cup mayonnaise
1 tbsp. Coleman’s mustard
1 tbsp. freshly squeezed lemon juice
2 tsp. sea salt
1 tsp. freshly ground black pepper
1 lemon cut into 8 pieces
Preheat oven to 450 degrees. Toss the panko crumbs with 1/2 of the dill. In a separate bowl, mix the remaining dill, mayonnaise, mustard, and lemon juice together.
Pat the cod dry with paper towels, then season with salt and pepper. Lay the cod spaced out in a baking dish sprayed with cooking spray.
Brush the tops and sides of the fish with the mayonnaise mixture. Sprinkle and press the crumbs into the mayonnaise. Bake for about 15 minutes on middle rack until the crumbs are golden brown and the fish flakes apart.
Serve with lemon wedges if desired.
Beluga and Osetra and Sevruga Caviars
There are many ways to eat caviar but its best to eat it naturally, without anything. Only a small amount at a time, no more than a teaspoon. Eating caviar this way ensures you enjoy the real flavor without any additions. Even a spoon has a flavor profile, and you don't want anything to interfere with the real flavor.
Don't use a metal spoon! That might sound a bit strange, but caviar is traditionally served with a Mother of Pearl spoon. You can also use a gold spoon, but who has that lying around. A crystal or ceramic spoon works. Why? The flavors of the caviar is delicate and can react with metal or silver spoons. If I buy cheap caviar, I don't bother because most of the time it's not real caviar and the taste won't be impacted. If you are buying real caviar, follow this rule.
Always serve the caviar cold, with the caviar tin placed on crushed ice. There are caviar serving bowls out there, which are basically glass nesting bowls that you can fill with ice. I don't transfer the caviar from the tin it came from, as I don't want to damage the delicate eggs. I just grab a small bowl, fill with crushed ice, and place the caviar when I'm ready to serve.
Eat the caviar in one sitting. This is kind of more of my rule. Technically, caviar can go back into the fridge for up to 3 days after opening, but air starts to negatively impact the caviar. Why would you risk it, and there isn't a lot of caviar. Just enjoy it all at once.
Keep the caviar refrigerated as cold as you can, in the back of the fridge. Sturgeon Caviar only lasts about 6 weeks unopened, under the right conditions, and depending on how long your supplier has had it (please ask) will depend how long you can keep it fresh in the fridge.
How many servings of caviar for a single person? Real Caviar is usually sold in 1oz or 30 gram tins, and each tin serves 1-2 people. Because it's so expensive, it's enjoyed sparingly.
BEAD AND BUTTER - RUSSIAN STYLE
CAVIAR ON BLINIS
This is my favorite way to eat caviar, on small yeasty blinis. You will need a hard boiled egg, onion, sour cream or smetana, and fresh dill. Some people don't like introducing flavors to caviar, but I enjoy how the flavors go together. I use store bought blinis, which are like small appetizer size, yeasty pancakes, often make with buckwheat. Caviar Blinis are the base, then you build your flavors. You can also add caviar into the large traditional blini, but this won't look like the appetizer.
To build your Caviar Blini, start with a generous dollop of sour cream on the blinis, and then layer your favorite ingredients. I usually add everything, some chopped egg yolk, egg white, onions, fresh dill and complete with a spoonful of black caviar. Some people add a squeeze from a lemon wedge for a citrus kick.
Wahoo (Ono) Steaks
Grilled Ono with Gingered Quinoa
2 lbs. ono fillets
4 tbsp. olive oil
½ tsp cayenne
1 tsp. sea salt
1 tsp. black pepper
2 cloves of garlic minced
2 zucchinis sliced
½ cup diced red onion
½ cup cherry tomatoes, halved
1 carrot shredded
1 inch of fresh ginger julienned
¼ cup cilantro
2 cups of cooked quinoa
Preheat the grill to a high heat. Place the fillets in a baking dish and coat them with two tablespoons of olive oil. In a small mixing bowl blend the sea salt, pepper, and cayenne before seasoning both sides of the fillets. Grill for 3 minutes on each side.
Using a large sauté pan on medium heat, brown the garlic. Reduce the heat to low and gently stir in the zucchini, ginger, and carrot, continuing to sauté for another minute. Add in the cherry tomatoes, red, onion, quinoa, and the cilantro. Season with salt and pepper to taste.
White Shrimp (26/30 EZ-Peels)
White Shrimp with Orange Beurre Blanc
2 lbs. EZ-Peel White Shrimp
1 tbsp. extra virgin olive oil
Salt and pepper
2 oranges, ½ of one zested and both squeezed
1/2 cup (120 ml) white wine
2 teaspoons minced shallots
1/2 pound (2 sticks, 225 g) cold, unsalted butter
Salt and white pepper
Using a sauce pan on medium high, stir together the juice, zest, wine, and shallots. Cook until it reduces and is syrupy. Lower the temperature and whisk in the butter vigorously seasoning with salt and pepper to taste. Keep the sauce warm and do not allow to boil.
Heat a skillet on medium high heat and warm the olive oil. Drain the shrimp and season with salt and pepper. Sear the shrimp on each side for 45 seconds.
Promptly transfer the shrimp to a serving dish and drizzle with the Beurre Blanc sauce.
Whole Pacific Octopus (wild)
Grilled Wild Pacific Octopus
2 lbs. whole wild pacific octopus
2 tbsp. olive oil
2 cloves of chopped garlic
1 lemon, squeezed
½ tsp. dried oregano
2 tsp. chopped Italian parsley
sea salt and freshly ground black pepper to taste
Using a large pot, place the octopus inside and fill with enough water to cover completely. Bring to a boil and allow to boil for 40 minutes.
Remove octopus from hot water, rinse, and place in a bowl. Drizzle with olive oil and add chopped garlic. Allow it to rest at room temperature, for 30 minutes to 1 hour.
Preheat a grill to medium-high heat.
Cut off each of the tentacles from the octopus and discard the head. Grill for 3-4 minutes per side, until charred.
Remove from heat and place in a bowl.
Drizzle with olive oil and fresh lemon juice. Season with salt and pepper, oregano, and parsley on top.
Wild Gulf Whites (large, shell-off)
Gulf White Shrimp with Collard Greens
1 lb. Wild Gulf White Shrimp
2 cloves of minced garlic
1 chopped yellow onion
½ lb. chopped and stemmed collard greens
1 cup of cannellini beans, rinsed and drained
1 lemon, squeezed
1 tsp. sweet smoked paprika
1 tsp. Aleppo or Ancho pepper flakes
1 tbsp. and 4 tsp. olive oil
sea salt and freshly ground black pepper, to taste
Preheat the oven to 425 degrees.
Use a sheet pan to toss the shrimp with garlic and 2 teaspoons of olive oil. Season lightly with salt and pepper. Spread in an even layer and roast for 7 to 9 minutes. Turn the shrimp halfway through roasting.
In a frying pan over medium heat, sauté the onion in 2 teaspoons of olive oil. Season with salt and pepper and stir frequently for 3 to 4 minutes. Gently stir in the collard greens and ¾ cup water and continue to cook until the greens are tender, and the liquid has reduced. Add the cannellini beans, folding them into the greens, continuing to cook for 2 or 3 minutes.
Remove the frying pan from the heat. Stir in the wild gulf white shrimp and 1 tablespoon lemon juice. Season with salt and pepper to taste.
In a small bowl, whisk together the paprika, 1 tablespoon lemon juice, 1 tablespoon olive oil, and the pepper flakes. Season with sea salt and freshly ground black pepper to taste.
Transfer the collard greens and shrimp to serving bowls and dress with paprika-lemon drizzle.
Wild King Salmon Fillet
(1) Alderwood Planked King Salmon
3 lbs. king salmon fillet
1/3 cup ground black pepper
1 cup packed brown sugar
3 tbsp. sea salt
1 tbsp. water
Place an Alderwood plank in water with a weighted object on top to soak overnight. In a mixing bowl, blend the sea salt and brown sugar. On a rimmed baking sheet, pat the mixture over the fillet until it is fully covered. Place in the refrigerator overnight.
Rinse the brine off the fillet in cold water and then pat dry. Using the previously soaked wood plank, lay out the fillets and season with freshly ground black pepper. Smoke the king salmon for at least 2 hours. The fish should flake with a fork but not be too salty. As the fish smokes, the salt content reduces. When the Salmon is about thirty minutes away from being finished, combine brown sugar and water to form a paste. Generously brush the mixture over the salmon and continue to smoke.
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(2) Baked Wild King Salmon
4 tbsp. salted butter
4 tbsp. minced chervil, parsley, or dill
2 lb. king salmon fillet
1 tsp. sea salt
2 tsp. ground black pepper
1 lemon, sliced and halved
Preheat the oven to 475 degrees. Using a roasting pan just large enough to fit the salmon, melt the butter and half the herbs in the oven. Let the butter and herbs begin to sizzle, and then remove from the oven.
Place the salmon in the flesh side down roast for 4 minutes. Take the pan from the oven and peel the skin off the fillet. Season with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.
Roast for 3 more minutes. Remove from oven and cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon slices.
Wild Coho Salmon Fillet
Grilled Coho Salmon
2 lbs. Coho salmon fillets
1/3 cup tahini
3 tbsp. coconut aminos
3 tbsp. balsamic vinegar
¼ cup thinly sliced green onion
2 tsp. packed brown sugar
2 cloves of garlic minced
1 tsp. ground ginger
1 ½ tsp. crushed red pepper flakes
1 tsp. sesame oil
¼ tsp. sea salt
1 tsp. black sesame seeds
Place salmon filets in a medium, nonporous glass dish.
In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt.
Whisk together and pour over the fish to cover. Marinate the fish in the refrigerator for 4 to 6 hours.
Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish flakes with a fork. Turn over halfway through cooking.
Wild Sockeye Salmon Fillet
(1) Pan-Seared Sockeye Salmon Fillet
2 lbs. sockeye fillets
¼ cup mayonnaise
1 tbsp. stone ground mustard
2 tablespoons fresh lemon juice
2 tsp. Herbs de Provence
1 tsp. sea salt
1 tsp. ground black pepper
1 tbsp. butter
Heat your pan over medium high heat. Once the pan is hot, put in the salmon fillets skin side down, make sure it sizzles. Spoon a little more mayonnaise mixture on top of the fillets, enough to cover each fillet. Cook skin side down for 5-7 minutes until crispy and browned. Then flip them over and cook an additional 3-5 minutes until they are beautifully golden.
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(2) Baked Sockeye Fillet
2 ½ lb. sockeye salmon fillets
½ tsp. sea salt
3 tbsp. green onions, chopped
1 tbsp. dried onion flakes
Avocado oil cooking spray
1/2 cup maple syrup
1/4 cup water
2 tbsp white or rice vinegar
1 tbsp cornstarch
1 small garlic clove, grated
1 tsp sea salt
1/2 tsp red chili pepper flakes
In a medium saucepan, combine maple syrup, water, white or rice vinegar, cornstarch, garlic clove, salt, and red chili pepper flakes. Bring to a boil, reduce heat to low, and simmer for 10 minutes or until thickened. Set aside one cup for later use.
Prepare, clean, and pat dry the fillet. Season the fillets with sea salt. Place the fillets in a ceramic baking dish and pour the Thai sweet chili sauce over to coat the fish. Cover and place in the refrigerator to marinate for at least 2 hours.
In a medium saucepan, combine maple syrup, water, white or rice vinegar, cornstarch, garlic clove, salt, and red chili pepper flakes. Bring to a boil, reduce heat to low, and simmer for 10 minutes or until thickened. Set aside one cup for later use.
Prepare, clean, and pat dry the fillet. Season the fillets with sea salt. Place the fillets in a ceramic baking dish and pour the Thai sweet chili sauce over to coat the fish. Cover and place in the refrigerator to marinate for at least two hours.
Preheat oven to 400 degrees. Use a non-stick baking mat inside of a rimmed baking sheet and place salmon fillets skin side down. Brush the fish using the remaining marinade. Bake the fish for 8 minutes, brush the fish again with remaining marinade before turning the oven to broil for another 4 minutes or until the salmon caramelizes.
Yellowtail Amberjack Fillet (fresh, wild)
Baked Yellowtail
2 pounds of amberjack fillet
½ cup white wine
2 tbsp. mayonnaise
1 ½ tsp. seafood seasoning
½ tsp. sea salt
¼ tsp. freshly ground black pepper
Preheat oven to 350 degrees.
Using a glass baking dish add the white wine and arrange amberjack fillets. Brush the fillets with a very thin layer of mayonnaise. Season with sea salt, black pepper, and seafood seasoning.
Bake for 20 to 30 minutes or until amberjack flakes easily with a fork.