By Kelli Samson
Get out your calendars, seafood fans. You are not going to want to miss these sales.
The Pacific Northwest is known for its delectable selection of fresh seafood, and two local stores are about to remind us why. Buy enough for your freezer, because sales like these don’t happen every day.
“We want to make sure we provide our customers with the highest quality of fish,” says Storman’s Marketing Manager Carly Brettmann. The timing of these sales, she adds, “depend upon Mother Nature.”
In other words, we never know how long we will have to wait for the next one. Get those reusable shopping totes at the ready. I am even throwing in a couple of recipes to help you get maximum enjoyment out of these prices.
Bayview Thriftway, May 23
The folks at Bayview will be setting up their tent in the parking lot for their sale on fresh and wild Alaskan Halibut. The sale is one day only and will begin at 9 am. It will end when the supply runs out, so be sure to get there early in the day.
Expect to see whole Halibut priced at $8.99 per pound. Fillets will go for $15.99 per pound. Additionally, fresh and local shellfish will be available. Steamer clams will sell for $2.99 per pound with a limit of five pounds, and oysters will be priced at $4.99 per dozen.
“We will have a representative from Northern Fish who will be on hand to fillet or steak the Halibut for free,” says Brettmann.
Ralph’s Thriftway, May 30
Ralph’s will also have their sale tent out in their parking lot for their sale on fresh Alaskan salmon. This sale is also one day only and will begin at 9 am, while supplies last.
Prices are to be announced. Supporting two local businesses and getting a great deal? Argh, Matey – you can’t pass up this great opportunity.
Greek Halibut
Serves 4
30 minutes
This recipe couldn’t be much easier, and the result is not fishy-tasting at all. Recipe is adapted from an old Sunset recipe.
- 2 tbsp. Olive or other vegetable oil
- 4 Halibut fillets
- 1/2 tsp. kosher salt
- 1/2 tsp. pepper
- 1 thinly sliced fennel bulb
- 2 minced garlic cloves
- 1 can of diced tomatoes (14.5 oz)
- 2 tbsp. chopped basil
- 1/2 c. chopped Kalamata olives
Heat a non-stick frying pan over medium heat with half of the oil.
Pat the fish with half the salt and pepper on both sides of each filet.
Brown one side of the fish, about 5 minutes. If your fish still has the skin on one side, brown that side. When it’s done, the skin should come right off.
Put fillets aside on a plate.
Adding remaining oil to the pan, fry the fennel. Stir frequently and cook until tender, about 10 minutes.
Add garlic and cook until you can smell it.
Add tomatoes with their juices, olives, the rest of the salt and pepper, and the basil and let it come to a boil.
Lower the heat to a simmer and lay the fillets with the browned sides up on top of the sauce.
Cook until the fish will flake when pressed upon, about 10 minutes.
This recipe works well spooned over rice, couscous, or quinoa.
Salmon Packets with Coconut Rice
Serves 4
45 minutes
This recipe is loosely adapted from an old Sunset recipe. You will work hard to find other recipes with which to use this rice – I promise. It works well with any kind of firm fish.
1/2 tsp. curry paste (whichever color you prefer)
3/4 c. coconut milk
3 tbsp. slivered almonds
1/2 c. rinsed white rice
3 tbsp. unsweetened, flaked coconut
3/4 tsp. kosher salt
4 salmon fillets
1/4 tsp. pepper
3/4 pound of asparagus – snap off the ends and cut into chunks
1 c. of peas, shelled or sugar snap
1/4 c. chopped cilantro
1 lime, cut into wedges
Place oven rack into center position and pre-heat the oven to 400 degrees.
Whisk curry paste with a slow addition of coconut milk. Set 1/2 cup of the mixture aside in a separate bowl.
Toast the almonds in a medium pan over medium heat until fragrant. Stir in the rice, the 1/2 cup of curry-coconut sauce, 1/2 cup of water, and 1/2 tsp. salt. Bring these ingredients to a boil, then cover. Drop heat to a simmer (fairly low) for 20 minutes when the rice is tender. Fluff with a fork.
While the rice is cooking, pat the remaining salt and the pepper onto the salmon fillets.
Lay out four large pieces of aluminum foil.
Place a fillet in the center of each piece of foil, then cover each with asparagus and peas.
Fold up each packet snugly (this can also be done with parchment paper, but it doesn’t fold up as easily).
Place packets with folded sides up on a rimmed baking sheet.
Bake 10-15 minutes, or until fish flakes when pressed upon gently.
Place a cooked packet on each plate.
Open each packet and top with a scoop of rice and some of the leftover curry-coconut sauce. Sprinkle with cilantro and add a large squeeze of lime.
