Tuna, Halibut, Copper River Salmon

Hey Y'all,

Pink shirts and ponytails. It must be summer.

It hasn't really felt like summer lately but whose complaining? These gorgeously clear days make me want to spend ALL my time outside. So much so that I can't keep myself inside on Saturdays which is why you will find me in the parking lot grilling mahi for tacos.

Tacos may be the new lobster roll but don't worry, we have lobster rolls back for your gastronomic pleasure. And to make them even better, we sell them at 10% off on Tuesdays.

Other exceptional deals we offer are Wednesdays BOGO on the fish in the discount freezer and Thursdays $1.00 James Rivers oysters. What else can we do to make your life affordable and more fun?

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This Week's Specials - Halbut, Tuna and Copper River Sockeye

Halibut - $23.95/6 oz.

$2.00 off

Chef Jonathan’s Halibut Notes:

Halibut is one of my favorite fish. Its light flaky texture and clean, mild flavor make it a wonderful fish for someone who doesn’t like “fishy” fish. Because of its lighter flavor profile, it works very well with bold flavors like lemon, garlic, spices and even Parmesan cheese. Sauté halibut using the 90/10 cooking method (cooked 90% on one side and 10% on the second side yielding excellent browning on one side and a tender buttery side).  Grilling halibut can be tricky, but if you have a very hot and very clean grill, it is a wonderful way to enjoy the fish.

When you first start cooking halibut, it can seem challenging but starting with a simple bake and broil recipe should give you the confidence to give this delicacy a try. Be very careful not to overcook your fish! Using an instant-read thermometer and cooking your fish to 125-130 degrees will give you the best texture and juiciest fish!

Lemon Basil Pesto Crusted Halibut

Yield: 4 Servings

Garnish Suggestions: Cacio E Pepe Asparagus, Roasted Potatoes with thyme and pecorino

Ingredients

For the fish:

4 (5-6 ounce) halibut fillets

Salt and pepper

2 tablespoons butter cut into 4 pieces

For the Topping:

1 cup (~ 2 oz.)  basil leaves, before picking the leaves

1-3 (~.5 oz.) garlic cloves, depending on size and your love of garlic

1 tsp lemon zest

1 tablespoon (.5 oz.) lemon juice

2 tablespoons (1 oz.) pine nuts toasted in a 325-degree oven until browned

1/3 cup (1.5 oz.) Parmesan cheese, grated finely

1/3 cup (3 oz.) mayonnaise

¼ t. (1 oz.) Salt

3 grinds pepper

Instructions:

Preheat your oven to 350 degrees with a rack positioned in the upper middle part of the oven.

Make the topping:

1.      Add the basil, pine nuts, Parmesan, lemon juice, zest, and garlic to the bowl of a food processor. Puree on high for 30 seconds, stopping to scrape the side of the bowl.  It may take multiple scrapings if the amount is too small for your processor.

2.      Add mayo and puree for another 30 seconds, scraping the bowl at least once. Make sure all of the ingredients are well combined and the nuts and cheese have broken down a good amount.

3.    Taste and adjust seasoning as desired.  It should have a solid lemon flavor with the nuttiness from the Parmesan and pine nuts.

4.      Using a rubber spatula, scrape into a bowl and place in the fridge for 20-30 minutes or in the freezer for 10-15 minutes.

Fish

1.      Pat your fish dry with paper towels to prevent any excess moisture. Season with salt and pepper lightly.

2.      Place the fish in a non-reactive baking dish. Add one piece of butter next to each piece of fish.

3.      Spoon 2 tablespoons of topping per piece of fish and spread evenly over the top, prepare to bake.

Baking/Broiling

1.     Place the fish on the rack set in the upper middle position. Bake for 12-14 min. for thinner pieces and 16-18 minutes for thicker pieces. (120-125 degrees internal temperature before broiling.)

2.      Switch oven to broil on high, and broil the fish for 2-3 minutes until lightly browned on top.  Remove the fish from the oven and plate immediately.

3.      Spoon any topping that slid off back onto the fish before serving.

Yellowfin Tuna

$12.95 - 6 oz.

$2.50 off!

Copper River

Sockeye Salmon

$44.95

$5.00 off!!

One of the very best fish to come from the oceans is Copper River sockeye salmon. Why Copper River? It is the river in Alaska with the highest elevation which means it is a long, hard climb for the fish to return to their natal ponds. As wild baby salmon grow, they make their way down the river from where they were born until they reach the Pacific. After swimming around in the Pacific for years before reaching the end of their life cycle, they then swim back up the same river and return to the area where they were born to lay eggs and die.

Their instinct to return to their birth river includes knowing how much fat they need to store up to make it home. (Wild salmon don't eat again after they enter fresh water.) If they are born in the Copper River, they need a lot of fat. Hence, Copper River salmon - the best in the world.

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 In Our Cases

Fish Amberjack Arctic Char Whole Branzino Cod - Icelandic Corvina Red Grouper Pacific Halibut Mahi Monkfish Petrale Sole Rainbow Trout Sable (Black Cod) Chilean Sea Bass Red Snapper Copper River Sockeye Steelhead Trout Striped Bass Swordfish Yellowfin Tuna Verlasso Salmon Wild King Salmon (Columbia River)

Shellfish Wild Georgia Shrimp Littleneck Clams Black Mussels  Bad Boy Oysters Blackberry Oysters Little Bitches Oysters Blue Point Oysters James River Oysters 10/20 ct. Sea Scallops Caviar Kaluga Caviar Golden Osetra Caviar Classic Osetra Caviar Siberian Beluga Caviar

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Join us Saturday from 3:00-5:00 for our Free Wine Tasting

This week we are tasting two very nice Sauvignon Blancs along with a favorite California Zinfandel that is surprisingly light and less peppery than most zinfandels. style, perfect for summer sipping and lighter foods.

Paysan Zabala Vineyard Sauvignon Blanc - $24.49

Arroyo Seco Valley, CA

From the winemaker, Ian Brand of I Brand Wines

My intent is to make wine that is beautiful, sound, place based, rooted in the wider context of wine, and approachable in presentation and price (what a concept)… for the past five years or so I’ve been really happy with our output. I think we’ve figured some things out. One of the big ones is that the Salinas Valley is pretty unparalleled on the West Coast for white wine growing if you know what you’re looking for and how to present it – not that other regions don’t produce great white wines but they can’t do it at the volume, price and consistency that we can here. It took me a couple years to figure out how to get the Zabala SB to really sing but I’m really happy with the 24s and 25s. Part of it is we have about 20% normie SB clones in there to offset the Musque character, a hint of skin contact and a hint of barrel ferment.

Pascal Jolivet, Attitude Sauvignon Blanc, 2023 - $27.99

Loire Valley, France

Winemaker Notes:

Attitude has a beautiful freshness in mouth, a frank attack, delicate green and lemon flavors, citrus fruits, green apple and kiwi aromas. The minerality gives a long finish to the wine, a smoothness and elegance. Very pleasant with or without food, in particular with seafood, asparagus, roasted fish and goat's milk cheese.

Pedroncelli Mother Clone Zinfandel - $23.49

Dry Creek Valley, CA

Wine Enthusiast Rating -91 (review below)

Super ripe aromas of raspberry and cherry mingle with cinnamon on the nose of this Zin. The palate brings flavors of plum, flowers, and blueberry pie filling, with rich, drying tannin framing the finish. Plenty of stuffing here for a little time in the cellar. — Tom R. Capo

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And Finally,  

I'm going on vacation next week. I am in desperate need of rest. This week, our newest employee, Durandon, asked me a question. He was holding a bag of clams that was tied shut and asking if these were sold by the pound or by the piece. I looked at them and said, "These are sold by the piece and Don't Tie the Bag!!!" He told me that the customer tied it which sometimes happens so I told the customer, "You can't tie these up in a bag because they will die. They are alive and they need to breathe!"

The customer looked at me and said, "Wow, they are alive?"

After Durandon had opened the bag, counted them out and charged $3.99 each for these clams, I took over (because I always know what I am doing. Just move out of my way and let me do things correctly.)

I looked down at the clams and realized that they were not clams at all but little potatoes.   No wonder Durandon was aghast at charging the potato per lb. price ($3.99) for each little potato - close to $100 for a sack of little potatoes.

I laughed so hard at myself that I was approaching delirium. The customer thought I was crazy until I showed him how close the size of the little potatoes were to the size of the littleneck clams. He was glad to know the potatoes were dead and did not need to breathe and while he left the store laughing with his wife, I am concerned that he may not return to the fish shop and the crazy lady.

And that's why I am sure I need a vacation.

Blessings,

Kathleen