Monday, July 27, 2015

Woodstock Farmer's Market

Fishes & Dishes Ceviche recipe was featured at the Woodstock Farmer's Market using fresh, local sushi grade Albacore tuna provided by Flying Fish Sustainable Seafood Market (located at 23rd and Hawthorne in Portland). We also served up Hawaiian Poke using the same wonderful fish. For those inquiring, here are the recipes!

Ceviche
In ceviche, the fish is “cooked” by the citrus juice. You can experiment with using different types of  seafood, just make sure it is of the freshest, best quality. If using    tuna, marinate for no more than 15 minutes or the fish will turn gray.

1 pound sea scallops, bay scallops, halibut or albacore tuna, best quality
1/2 cup lime juice
1/3 cup fresh orange juice 
1/2 fresh jalapeño, seeded and minced, optional
1/2 cup minced red onion
Sea salt and freshly ground black pepper
1 ripe avocado, diced
1/2 cup chopped fresh cilantro leaves
1 orange, peeled and diced
Tortilla chips

Cut the sea scallops against the grain into 1/4-inch-thick pieces (approximately 3 pieces per scallop), or cut fish into about 1” pieces.
Combine the lime and orange juice, the jalapeño, and the red onion in a medium, nonreactive bowl (glass or ceramic). Add the scallops and press down to submerge them in the juice. Refrigerate for a minimum of 6 to 8 hours, or until the scallops are opaque all the way through.
Add the salt and pepper to taste. Gently fold in the diced avocado, chopped cilantro, and diced orange. 
Scoop out servings with a slotted spoon to drain excess liquid. Serve with crisp tortilla chips.  Makes 4 to 6 servings

Tuna Poke
A delicious Hawaiian classic!
1 pound fresh tuna, cut into 1/2 inch chunks
2 teaspoons freshly grated fresh ginger
1/4 cup soy sauce
1 tablespoon
1-2 teaspoons sriracha
2 green onions, sliced
2 teaspoons toasted sesame seeds


Combine the green onions, finger, soy sauce, sesame oil and sriracha. Toss in the tuna and coat.
Marinate for 15-30 minutes. 
Garnish with green onions and toasted sesame seeds and serve.

             



Wednesday, December 31, 2014

Smoked Salmon Salad with Artichoke Hearts and White Beans



The holiday’s are over, and we are all craving light, easy, healthy food after the over indulgence of December. This salad couldn’t be easier to throw together, and makes a satisfying, filling lunch filled with vitamins and Omega 3’s. You can even layer it in a mason jar (dressing on the bottom) to take for lunch. Just give it a shake before eating!

Smoked Salmon Salad with Artichoke Hearts and White Beans
1 can artichoke hearts, rinsed and quartered
1 can white beans, rinsed and drained
1 can smoked salmon
1/4 cup packed Italian parsley (flat leaf), chopped
Romaine lettuce
Lemon Vinaigrette:
1/4 cup olive oil
3 tablespoons lemon juice
1 teaspoon Dijon mustard
Pinch each of sea salt and white sugar
Freshly ground black pepper
 Mix together all vinaigrette ingredients and set aside.
Quarter the artichoke hearts and put in a large bowl. Drain and rinse the white beans and add to bowl. Add one can smoked salmon, juice and all. Toss with the parsley and vinaigrette (to taste) and serve over romaine.
Serves 2-4

Saturday, December 20, 2014

Cioppino for a Festive Holiday Main Course

'Tis the season for coming together with friends and family and lots of eating and drinking. Our Cioppino recipe is delicious and easy, and you can make most of it ahead of the party, leaving you more time to socialize with your guests. All you have to do is reheat the base and gently poach and steam the seafood right before serving. Don’t let the long list of ingredients daunt you, it’s really much easier than it looks! You could also make the base ahead of time and freeze until you need it.
Feel free to substitute seafood as needed. In the below picture, I swapped out sea scallops for the prawns.

This is a beautiful, tasty main dish that is easy to stretch to accommodate those extra guests. Just make sure there is lots of good, crusty bread on the side. Serve this up with a salad of arugula, roasted delicata squash (also do ahead) pomegranites and goat cheese, and you’ve got one festive supper.



Cioppino

(excerpted from the Fishes & Dishes Cookbook: Seafood Recipes and Salty Stories from Alaska's Commercial Fisherwomen. ©Epicenter Press 2010

2 Tablespoons extra virgin olive oil
1 large onion, chopped
1 cup finely diced celery
4 cloves garlic, minced
2 large carrots, finely diced (about 1 cup)
1 medium bulb fennel, chopped (about 1 cup)
2 (28-ounce) cans whole or crushed tomatoes with their juice
1/4 cup chopped fennel fronds (optional)
1 packed tablespoon fresh chopped rosemary leaves
1 packed tablespoon fresh chopped thyme
1 packed tablespoon fresh chopped oregano
1 teaspoon crushed red pepper flakes (optional or to taste)
2 cups dry white wine
1 tablespoon red wine vinegar
5 cups clam juice
1.5 pounds mixed fish (like halibut, cod, salmon)
1 pound peeled prawns, tails on
1 pound Manila clams, cleaned
1 pound mussels, debearded
1/4 cup lemon juice
1/2 cup fresh chopped Italian parsley (flat leaf), plus additional for garnish
Sea salt and freshly ground black pepper

Heat the olive oil in  a large pot over medium heat, and saute the onion, celery, garlic, carrots, and fennel until soft, about 8 minutes. Add the tomatoes (if using whole tomatoes, which I prefer, crush them with your hands before adding to the pot), fennel fronds, rosemary, thyme, oregano, red pepper, 1 cup of the white wine, and the red wine vinegar. Bring to a boil, then decrease the heat to medium-low and simmer uncovered for 30 minutes.

In a medium pot, bring the clam juice and the remaining 1 cup of white wine to a low simmer. Gently poach the fish and prawns in the clam juice in batches, about 2 to 4 minutes until the prawns are curled and the fish is starting to flake. Remove the fish and prawns with a slotted spoon and set aside, covered. Add the clam juice to the vegetable sin the big pot. Bring the stew to a boil, add the clams and mussels, and cover the pot. Decrease the heat to medium-low , and cook for 15 minutes until the clams and mussels have opened. Add the lemon juice, 1/2 cup of the parsley, and salt and pepper to taste.

Spoon a variety of fish and shellfish into each bowl, and spoon hot soup around and over the seafood. Sprinkle with the additional chopped parsley. Serve hot.

Makes 6-10 servings


Wednesday, December 11, 2013

These Are A Few Of Our Favorite Things...

Fishes & Dishes Holiday Gift Ideas for the Fisherperson, Cook or Armchair Adventurer in Your Life.

Happy Holidays from Fishes & Dishes!

Alaska Weathervane Scallops & Apron
http://alaskascallop.net/store/

Give the cook in your life one of these thick and sturdy aprons ($23 )emblazoned with an Alaska Weathervane Scallop, the best in the world! If they'v been very good, and feed you often, treat them to a box of Weathervanes too ($105-120), which come in 4 convenient 1- pound blocks to a box.




Klawock Oceanside Smoked Salmon Gift Box
http://klawockoceanside.com/products.php

Klawock Oceanside is a family run business, and Mary Lang is one of the contributors to Fishes and Dishes (The Chain Locker). The salmon they buy in the Alaskan summer is turned into some of the best smoked salmon you’ll ever taste. This beautiful, limited edition wooden gift box is sure to please anyone on your gift list. Filled with 3 cans of Sockeye, 2 cans of Coho, a can opener, crackers and two birch forks, it's a steal ($52), and shipping is included!

They also have 3 packs of Salmon nicely gift wrapped in cellophane and topped with a bow ($24) (contains 1 can Sockeye, 1 can King and 1 can Coho).




Crab Casserole

Mussels and More Mussel Bowl
http://www.musselsandmore.com/store-locator/)

Beautiful Alaska seafood deserves a proper presentation. These beautiful 9”, high-fired stoneware crab casseroles($68) from potter Jeff Tinius are perfect for serving up your favorite seafood dish or chowder. Available in four colors from Annie Kaills in Juneau.

The mussel bowl ($58)from Mussels and More is perfect for serving up Mussels with Cider and Bacon (from the Fishes & Dishes cookbook). Replete with barnacles on the bottom of the bowl, this is a beautiful piece and available at many stores throughout Alaska and the Pacific NW as well as online. Click here for store locations.












Salmon Sisters Anchor Leggings and AK Marine Hoodie
http://aksalmonsisters.bigcartel.com
These two hardworking fishing sisters out of Sand Point, Alaska are the brains and creative talent behind Salmon Sisters’ awesome fishing inspired clothing. Pick up a pair of their lusciously thick and soft Anchor Leggings -for her ($38), printed with a sassy white anchor, or an AK Marine hoodie -for him ($45) emblazoned with a fishing boat and “Our Oceans, Our Lifestyle’ on the back. 10% of each sale of the hoodie goes directly to the Alaska Marine Conservation Council (AMCC).














Ray Troll Gear
http://store.trollart.com/

Ray Troll is an Alaskan treasure, and his witty artwork graces t-shirts worn by cool people everywhere. Pick up a T, Hoodie, poster or book from Soho Coho (prices vary) and you'll be sure to please any of the people on your Nice list!

















La Lune Jewel Anchor Cuff


We are coveting this hand hammered and etched anchor cuff ($50) by La Lune Jewel, made by a Seattle artist and daughter of a SE Alaskan Marine Pilot. 

Moon Raven Design Octopus Ring
http://www.etsy.com/listing/80804526/octopus-tentacle-ring-in-solid-bronze?ref=pr_shop

We love all things octopus, and especially love this bronze Octopus tentacle ring ($59) from Moon Raven Design out of Victoria, BC. Made to order in any size from 5 up to 13.5 for the Octopodidae lover in your life.
 I never take mine off.



Chinook And Company's Sockeye Fish Oil
http://chinookandcompany.com/shop/product_info.php?products_id=60&osCsid=62ac2595752cff7bba916793ebbf9437

Stay healthy and take your fish oil! Chinook and Company’s 100% pure, natural Alaska Sockeye salmon oil capsules provide vital Omega 3's and other essential fatty acids. ($18.95). Sustainably harvested in Bristol Bay, Alaska.

Alaska Distillery Smoked Salmon Vodka

http://www.alaskadistillery.com

What to drink with that smoked salmon frittata? How about a Bloody Mary made with Alaska Distillery Smoked Salmon Vodka ($35.99)


Fish-Work: The Bering Sea by Corey Arnold
http://coreyfishes.bigcartel.com/product/fish-work-the-bering-sea-signed-copy-pre-order-ships-approx-sept-2011

Chosen as one of the best photo books of the year by PDN and American PHOTO magazine when it came out, Fish-Work: The Bering Sea ($65)  by fisherman and photographer Corey Arnold brilliantly captures the stark beauty and harsh reality of working as a crabber on the Bering Sea. Signed copies of Fish-Work: The Bering Sea are available directly from the artist.










Alaska Blues by Joe Upton
http://www.epicenterpress.com/getpage.cfm?file=book7091.html

Alaska Blues ($15.95by Bainbridge Island author Joe Upton is an award winning memoir of a season of trolling in SE Alaska. Here’s what David Guterson, author of Snow Falling on Cedars, had to say about it“…A beautifully written book about commercial fishing in coastal waters. Joe Upton delivers both the reality and romance of Southeast Alaska.” I couldn't have said it better myself.

Working On the Edge:Surving in the World's Most Dangerous Profession: King Crab Fishing on Alaska's High Seas by Spike Walker
http://www.powells.com/biblio/74-9780312089245-0

Before the Deadliest Catch, there was Spike Walker and this now classic memoir. Working on the Edge ($15.95exposed the harsh conditions and incredible dangers and unique culture of crab fishing on the Bering sea. If you know a Deadliest Catch fan, then this is a perfect book for them.




Thursday, August 2, 2012

Check us out on Facebook!

It's salmon season and our attention spans are short! Check us out (and like us!) on Facebook for any updates.

http://www.facebook.com/FishesandDishes