Black Cod / Sablefish (Anoplopoma fimbria)

Sablefish, also known as Black Cod, is a delicacy known for its white, flaky texture and sweet buttery taste. It is some of the oiliest and richest white fish. Black Cod is brought ashore by trawlers or longliners during a year round season.

Sablefish is perfect for beginning chefs because of its forgiving cooking times; try grilling, baking, or smoking. Rich in taste, with high Omega-3 oil content, Black cod is a heart healthy choice.

Ling Cod and Pacific Cod (Ophiodon elongates, Gladus Macrocephalus)

Cod are popular and caught year-round off the Pacific coast either as a  by-catch with the halibut or salmon trolling or by trawlers. Pacific cods are a huge industry in Alaska that provides our delicious Cod Fish and Chips.

When available, we have fresh caught Ling Cod and almost always Pacific Cod filleted from frozen at sea, FAS, fish.

Cods tend to be cut in larger, thicker fillets from 5-20 pound fish, which  makes them perfect for baking in a variety of recipes. Cod is on the mild spectrum but more defined than sole.

Cod Recipes


Dungeness Crab / Crabmeat (Metacarcinus magister, formerly Cancer magister)

Bright orange "Whole-Cooks" epitomize crab eating West Coast 'crab feed' style. Purchased fully cooked and ready-to-eat, cooked crab must be cleaned (eviscerated) before serving and is often done at the point-of purchase. Oregon season is generally from December through early spring.

Labor-saving picked meat is usually a mixture of whole and broken leg meat accompanied by the pure white 'body meat' from the shoulder area under the shell. It is fully cooked and ready to add its distinctive flavor to the chef's favorite recipe. Oregon Dungeness crab is as nutritious as it is tasty: a 3oz portion of cooked meat has 19g of protein and contains important minerals and amino acids. It is low in fat and calories, as well as cholesterol and carbohydrates.

Dungeness crabs' size sets them apart and yields about 10 to 12 oz. of flavorful meat from an average 2 pound crab. All you need to enjoy is a fork and maybe cocktail sauce.

Crab Recipes


Pacific Halibut (Hippoglossus stenolepis)

Pacific Halibut are largest flatfish found on the continental shelf from California to the Bering Sea. Halibut have flat, diamond-shaped bodies, typically from 10 to 50 pounds but can weigh up to 500 pounds and grow to eight feet long. The majority of halibut are caught in Alaskan waters from mid March to mid November. Long lining is the main commercial gear used to target halibut.

Halibut is thought of as the "best fish and chips" because of its firm, white, mild, moist texture. It is easy to pan fry, bake or grill. It is one of the most versatile fish and can be enhanced by a number of seasonings and sauces.

Halibut Recipes

Oysters, Clams and Mussels

Oysters, Clams and Mussels

There is an old wives' tale, "Don't eat shellfish in months without an 'R'", translating to the summer months when they are molting and spawning. While Newman's oysters are naturally farm raised in the monitored Pacific waters, we agree, the best quality and textures come in the colder months ... months without an 'R'. The biggest concern in the summer is that they have a shorter shelf life because they are coming out of warmer waters that can breed algae and red tides that can contaminate shellfish.

Newman's Oysters come from the Oregon Coast and Newman's Clams and Mussels come from the Puget Sound.

Mussel is the common name used for members of several families of clams or bivalve mollusks, from saltwater and freshwater habitats. These groups have in common elongated and asymmetrical shells compared with other edible clams, which are often more or less rounded or oval.

Mussels can be smoked, boiled, steamed, roasted, barbecued or fried in butter or vegetable oil. As with all shellfish sold in the shell (except shrimp) mussels should be checked to ensure they are still alive just before they are cooked; enzymes quickly break down the meat and make them unpalatable or poisonous after dying or uncooked. A simple criterion is

that live mussels, when in the air, will shut tightly when disturbed. All three, oysters, clams and mussels, are sold live in the shell ready to be steamed. Shucked oysters are fine for frying and oyster stew.

Oyster Recipes
Clam Recipes



Over 20 species make up the rockfish category creating a consistent supply all year. Rockfish is a generic term of the species in the Sebates family with the majority thriving off the West Coast ocean shelf with the stock healthy and thriving. Rockfish include widow and yellowtail; and Vermilion Rockfish including, bocaccio, chilipepper, cowcod, thornyheads, and Pacific ocean perch.

Firm fillets, flaky texture and delicate sweet flavor make Pacific Rockfish perfect for pan frying, sautéing, and baking.  They are excellent in fish tacos.


Chinook - King salmon (Oncorhynchus tshawytscha)

Chinook salmon are also called King salmon and are the largest of the Pacific salmon and found from along the coast from Southern California to Alaska. Like all Pacific salmon, Chinook are anadromous, which means they hatch in freshwater streams and rivers, migrate to the ocean for feeding and growth, and return to their natural waters to spawn.

Coho or Silver Salmon (Oncorhynchus kisutch)

Coho or Silver salmon are found in streams and rivers throughout much of the Pacific Rim but most commercial caught fish are coming from Alaska with the best being troll caught. They tend to have a milder flavor and are smaller than the Chinook.

Pacific salmon are caught by a hearty fleet of troll fishers using hook and line methods to avoid damage to their prized catch. These salmon are individually harvested from the cold Pacific during their prime, while feeding on 100% natural food and they retain all of their nutritional and tasty fats and oils, which would become their source of energy for the spawning run later in the year.

Newman's presents frozen at sea, FAS, salmon when fresh caught is not available. We feel the quality of the FAS is a close to fresh as possible and always delicious. The fish are frozen on the boats just hours after being caught at -40 degrees to maintain flavor and texture.

If we were to rate salmon on flavor and texture the order would be Chinook, Silver, Chum or Dog Salmon, Pink or Humpy.

Barbecuing/grilling is our favorite for salmon because the natural smoke flavors are enhanced by the rich tasty oils of the fish. Baking is another option. Simple is best.

Wild Yukon River Salmon (Oncorhynchus Keta)

Yukon River Keta Salmon, also called Yukon Chum, Dog, Calico, or Silverbrite salmon.  Don't be fooled by the name, this is a dip-net caught salmon from the Yukon River and has a higher oil content and eats better than most King salmon. The Keta travel in some instances over 2000 miles to their spawning grounds and a 'genetically programmed' to store oil for the journey. 

The native Yupik Eskimo fisherman have used dip-net fishing to catch the Keta so they can put the King back into the Yukon with hopes of replenishing the supply of the depleted King.  The Yukon River salmon are harvested from a certified sustainable fishery, as approved through the Marine Stewardship Council, and are a very economically priced salmon.  These Keta are handled with care and flown in fresh from Alaska.  It is firm texture and orange-red in color.  Try this fish and we know you will be delighted.

Salmon Recipes

General Cooking Tips for Salmon

Oregon Ocean Chinook Salmon cooks in minutes. A small cut in the thickest part of the meat shows it is done when it flakes easily and appears opaque throughout. Do not overcook because the salmon will continue to cook for a short time after the fish is removed from the heat source.

-  For pieces 1/2 to 3/4 inches thick - Cook 5 to 8 minutes

-  For pieces 1 to 1 1/2 inches thick - Cook 10 to 12 minutes

Bake - Bake at 400 degrees F until the fish is cooked according to the above times.

Broil - Lightly oil broiler pan. Place fillets, skin-side up, on pan. Broil 4 inches from heat source until done. Do not turn.

Grill - Brush both sides of the salmon with vegetable oil. Grill, skin-side down, on hot griddle. Turn halfway through to cook evenly.

Poach - Poach fish in water, fish stock or a combination of white wine and stock or water.   Fill pan large enough to hold fish with enough liquid to cover fish completely. Bring to boil, reduce heat to simmer and add fish. Cook until done.
Sauté or Pan Fry - Heat a small amount of oil or butter in a heavy fry pan. Cook fish over high heat, turning once to finish.



Scallops (Placopecten magellanicus)

Atlantic Sea Scallops are wild caught, large, 10-20 per pound, and frozen at sea, FAS. We prefer the quality of the FAS over the fresh given the length of time at sea and shipping distance/time. Like the FAS salmon, scallops, are all natural, frozen within hours of catch without additives, and often referred to as "dry." Scallops are available year round from the northeast Atlantic.

Scallops cook very quickly, like other shellfish, and can be pan seared, baked, fried, and skewered on the grill. Scallops are as versatile as shrimp and always a treat. Four to six ounces make a nice serving per person.

Scallops Recipes

Shrimp and Shrimp Meat

Shrimp and Shrimp Meat  (Litopenaeus vannamei)

Mexican White Shrimp are described by number per pound and the larger the shrimp/fewer per pound, the higher price per pound. At Newman's, 26/30 per pound are medium, 21/25 are

large, 16/20 are jumbos. Prawns and shrimp are interchangeable words depending on geographic region and the chefs' preference for the menu. Prawns often indicate larger shrimp.

The Mexican White Shrimp season runs September through March and are shipped previously frozen.

The most important tip is not to overcook. If boiled, shrimp will be cooked within three minutes and should be removed immediately and rinsed under cool water to stop the cooking process. Shrimp are some of the most versatile seafood for boiling, frying, broiling, baking and enjoying in a cocktail with Newman' s Cocktail Sauce.

Oregon Shrimp meat, also known as Bay Shrimp or Pink Shrimp meat, comes directly from the Oregon Coast and is wild caught by trawlers from April through October. These come fresh, pre-cooked, and ready to eat.  They are great on top of a salad and are the crowing ingredient in our take-out Shrimp Louie. The shelf life is about 3 days after purchase from Newman's.

Shrimp Recipes