Is this man ever not smiling? Check him out on Huffington Post!
TOOK YA LONG ENOUGH, HUFF PO: Sheesh, we been doin' the thing for years out here now! Sirius lee though, great story on trash fish by Rebecca Gerendasy, founder of Cooking Up A Story, on the Huffington Post this week, with a video of Lyf manhandling a Wolf Eel (and, of course, talking about the importance of trash fish in a mindful fishing economy). Check it out on the internet HERE.
RAISE YR HANDS 4 RAZOR CLAMS:
When you think of Pacific Northwest cuisine, what comes to mind? Salmon, probably first. Steelhead? Albacore? Sturgeon? All true. But when some friends visited from the East Coast a couple years ago, we headed straight for the surf & turf at Country Bill's. (RIP.) And sidled up alongside a big juicy steak was neither shrimp nor crab. No, the surf to the turf were some big ol' Razor Clams. And this week, this Northwest crowd pleaser stars in a feature (product) role below and killer crunchy recipe at right.
IWANA KNOW WHAT LOVE IS. Arctic Char: Lyf describes it as a cousin to Salmon and Trout. And when dressed as a whole fish or served as a steak, you can taste why. But when prepared as sushi -- it's called Iwana -- it sort of stands on its own. It's a little milder than salmon, but still perfectly flavorful, especially with a sprig of fresh dill.
THE TROUT WITH THE CLOUT: But you know, if Washington Arctic Char is like a Trout's cousin, an Idaho Rainbow Trout is the family patriarch. Sustainably farm raised, these fillets are begging you to fry em up in a little cornmeal and serve next to some cheddar grits. Sounds like tomorrow morning's breakfast, actually.
DON'T GO STIR CRAZY, GO STIR FRY-ZY! That's the pro's way of beating the doldrums. And a Rockfish from the Oregon Coast is tailor made for the event, chunky and conducive to flavor enhancers like basil and sesame oil. Or perhaps you're into a little ginger and shredded carrot with your Lingcod stir fry. You're a Sole man? (Da na na, da na na na.)Petrale Sole and Dover Sole both lie down in hopes of being smothered in mushrooms and squash. Stir Fry: that's the theme of the week from the Oregon Coast. Rock out with your wok out.
THE HAWAII SECTION IS SHRIMP-LESS THIS WEEK: Our deepest apologies, but we expect the wildly popular Sweet Shrimp to return next week. We're awaiting response from their publicist. In the meantime, the Aloha State sends its regards decked out in leis with fresh Escolar, Striped Marlin, and as always, Bigeye Ahi Tuna.
YOU STUFF THE ONION WITH SCALLOPS, NOT THE SCALLOP WITH ONIONS: Whoops! Had that one backwards all along and couldn't figure out why it wasn't working. Then along comes Masaharu Morimoto, the iron chef with the imperial pilsner (heaven in a glass, especially if poured through the nitro at Rogue's public house) to set us straight. His cookbook has a recipe where you quickly pan sear some East Coast Scallops, then wrap them in pancetta, then scoop out a hole of a halved onion, then grill it, then eat the whole thing with a bottle of g saké on the side. He's the iron chef, you better listen to him!
Double good news: a whole mess of Massachusetts Monkfish tagged along with the Scallops from the East Coast, so get your poor man's lobster on. And Catfish. We got Catfish. It is good.
WHOLLY COW: Err, actually, quarterly cow. Pat-n-Tam gotta lottaBeef coming our way, including by the quarter. Grass fed on their range in Eastern Oregon and grass finished, they'll be available in two weeks. They're on a, first come, first serve basis, coolin' out girl, take you to the def places. $3.49/lb hanging weight plus packaging costs.
SOUS CHEF MARK IS STILL AWAY... DANGIT! Nice pictures of your tropical vacation, Mark. We've loved following along and watching you climb coconut trees and drink margaritas, but look man, we got no Steelhead Cakes. The kitchen needs you!
THAT SAID, OUR SMOKER IS OPERATING AT ITS NORMAL CAPACITY: And thusly, our house smoked product list currently reads: Smoked Kampachi, Smoked Escolar, Smoked King Salmon, Smoked Sockeye Salmon, Smoked Steelhead, Smoked Albacore.
FLYING FISH, NOW PLAYING AT URBAN FARMER: You've already seen us hanging with Chef Kevin at Bamboo Sushi and CEO Lisa atGreen Zebra, but now we got a big airy atrium above us too! A shout out to Chef Chris at Urban Farmer in The Nines Hotel downtown, where Flying Fish's Canadian King Salmon, Hawaiian Ahi Tuna, and picked Washington Dungeness Crab are coming out of his kitchen and into your life.
FLYING FISH ENJOYS ATTENTION ON THE SOCIOLOGICAL MEDIUM: Here's yr weekly reminder that this email is only accurate at the time of its emailing. That is, it's good for Friday, but the only way to stay up on what's fresh and in stock is to follow us on Facebookand Twitter and Instagram. And when your tongue and belly are happy with your decision to do so, give us some love on Yelp.
BUY AHEAD IN CREDIT AND GET FREE FISH: Our credit program, through our partners at Credibles, goes a long way to save you money and let you walk away with more product. Purchase $250 in advance and get $25 in bonus credits, plus a $10 hunk of smoked salmon. Buy $500 in advance -- think at how long you'll be using that, or alternately, the extravagant fish party you'll be hosting -- and earn yourself $75 in credits, AND $10 smoked salmon, AND, AND, a free sushi class! That alone's worth sixty bucks. Pretty sweet deal, and we're happy to offer it. Click HERE to partake, then come on down to the fish shack to collect your winnings.