10/17/17

cooking tips

How to Sauté Fish

Take a sneak peek into our test kitchen with Chef Bo Maisano. This week’s cooking technique lesson? Sautéing. Sautéing simply put is HIGH heat with less fats/oils giving vegetables bright color, maintaining crunch and adding a little maillard browning on proteins providing a nice crisp brown top layer . In this quick video, Bo sautés […]

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07/18/17

Behind the Blog

Behind the Blog with Sarah Trenalone of Champagne Tastes: Pescatarian Recipes

We have had one of our busiest (new product launches & a warehouse move!) and best years in the last 32 years of Orca Bay’s existence. One of the main highlights has been establishing relationships with a small select group of seafood lovers. Our first Orca Bay Blog Ambassador is Sarah Trenalone of Champagne Tastes: […]

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12/15/16

cooking tips

Wild Alaska Sockeye Wellington

Beef Wellington, traditionally made of beef, mushrooms, pate, and madeira wined baked in a pastry was named after Arthur Wellesley whom after defeating Napoleon was named the Duke of Wellington. This holiday season we thought we’d put a wild spin on the classic recipe and work with the “other red meat”, Wild Alaska Sockeye salmon.   […]

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12/13/16

cooking tips

Mas Fish, Por Favor! (more fish, please!)

Fishmas <–> Mas Fish. It’s no coincidence. Here are some great Fish Taco Making tips from the Orca Bay Test Kitchen and Chef Bo Maisano. With limitless flavor profiles (Tex Mex, traditional, Baja California, Mediterranean, southwest), cooking techniques (grill, fry, bake, broil, saute) and types of fish (Cod, Salmon, Tilapia, Perch, Ahi), fish tacos can […]

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10/19/16

cooking tips

The Ins and Outs of Poke’

THE HISTORY & TRUTH ABOUT POKE’ Poke’,  pronounced (poh-kay) and rhymes with okay, has grown significantly in popularity in the United States, especially in 2016.  It has grown so mainstream that you will see poke’ bars in supermarket delis across the US.  It isa marinated raw-fish salad and the origins of poke’ stretch back to […]

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