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Sauteed Sockeye Salmon Fillets

Category : Holidays, January, Main Dishes, Recipes

Sauteed Sockeye Salmon FilletsSockeye salmon has a sturdy flavor and so needs very little in the way of preparation. In fact, some would say it is best eaten raw (first ensuring it is sushi quality, of course). I prefer to simply saute sockeye fillets in butter–no herbs and no sauce. At most, I might sprinkle on a little lemon juice after the fish is fully cooked. Continue Reading

Reefnet Salmon – Sustainable and Wild

Category : About Food Sources, Other Food Producers, Where to Buy Local Food

Pacific Sockeye SalmonWhat comes to mind first when you think of food that represents the Pacific Northwest? It’s no contest for me. I think of salmon.

Salmon is part of my personal history. When I lived in Alaska in my younger years, I spent time working on a salmon fishing tender, and then a gillnetter. For fun I sometimes helped spot salmon from a small plane. For a long time I worked in the office of a large seafood processor. Later I brokered sales of commercial salmon fishing permits and boats, and even large processing ships. These remarkable fish have been a big focus in my life, and I find them fascinating. Continue Reading

Crab Meat Sauté

Category : Main Dishes, Recipes

Crab Meat SauteOne of the special pleasures of living on the Northwest coast is the access to fresh seafood. When they’re in season, it’s easy to find crab, salmon, and other ocean delicacies caught in our local waters. Continue Reading

Harvest Vegetables–and Crab!

Category : Seasonal Menu Ideas, September

Harvest Vegetables and Crab MenuWhile I’m not a vegetarian, at this time of the year I easily could be. The diversity of locally grown vegetables being harvested now is a wonder to see and delightful to taste. However, when a friend offers some fresh crab they just caught and cooked, thoughts of being vegetarian succumb to the flavor of fresh seafood. Continue Reading