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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09/29/16

cooking tips

The 10-Minute Rule for Cooking Fish

Perfectly cooked fish is moist and has a delicate flavor – overcooking is the most prevalent cooking error. Fish is done when the flesh has just begun to turn from translucent to opaque and is firm but still moist. It should flake easily when tested with a fork. The 10-Minute Rule or Canadian Cooking Method is […]

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05/19/15

cooking tips

Sun’s Out, Grills out!

8 tips when you are putting another fish on the Barbie Pick a Hearty Fish: It’s easier to work with a sturdy fish like halibut, tuna, swordfish, haddock, salmon, or mahi-mahi Clean Your Grill: When the coals or flames are at their hottest close the lid and let your grill self-clean for 5 minutes. Afterwards […]

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