We are getting limited quantities of this prized fish but expect to have a supply for customers. Stop in and pick some up and if you are looking for Steelhead for a special meal call ahead and we will accommodate your order.
The Oregon Dungeness season is well underway. The crab have been a good size and the flavor has been very good. There we some closures at the coast over the past few weeks but the entire Oregon Coast is open to commercial crabbing.
Crab makes a special appetizer and a fun family dinner - a great Pacific Northwest tradition. Unsure how to crack and pick a crab? Check out Dwight's video tips.
We have a good selection of wild, frozen-as-sea (FAS) Chinook and Silver salmon in the market and at the Grotto. Wild FAS salmon is delicious is delicious any way you like to prepare it, but we suggest you season it in a light marinade and put it on the barbecue. We are often asked if FAS salmon is as good as fresh. It is important to understand that freezing salmon on the boats just after it is caught preserves the fresh flavor and texture of the fish. It is caught, cleaned and frozen to -40 degrees Fahrenheit within the hour that it is caught and that means you are guaranteed to have the best quality fish on the market.
The best scallops come from the deep waters in the NE Atlantic. They are consistently available and their firm texture and sweet, nut-like flavor make them an ideal option for appetizers or main dishes throughout the year. Newman's has procured frozen-at-sea (FAS) scallops directly from Capt. Bill Wells out of Seaford, VA for over 20 years. The scallops we buy are all natural, 'dry' scallops, flash frozen within hours of the catch, preserving their freshness and flavor. When scallops are not flash frozen at sea they are typically called 'wet' and treated with sodium tripolyphosphate additive to preserve their moisture through the long journey to market. Capt. Wells fleet has vessels processing both FAS 'dry' scallops and 'wet' scallops and Newman's selects only the 'dry' for the best flavor.
Scallops are a low fat seafood choice and a good source of both protein and the heart-friendly omega-3 fatty acids. Capt. Wells has a few recipes on their website and you can find some recipes here on our site. A simple appetizer we like for summer BBQ is prosciutto-wrapped scallop. To prepare, rinse and pat scallops dry. Sprinkle with olive oil, salt, pepper and some lemon juice. Add some chopped fresh rosemary, if desired. Wrap each scallop with a half slice (lengthwise) of prosciutto and fasten with a toothpick. Grill on medium-high heat for 4-5 minutes each side.
Don't feel like cooking? Leave it up to us and try the Grilled Scallop Salad at the Grotto.
Oregon Shrimpmeat season has closed. We do have plenty of other shrimp in the market to use in stir-frys, soups, sauteed and served on top of pasta, and grilled or sauteed as appetizers.
The fresh Alaskan Halibut season is about to open. We expect our first air shipments to arrive on March 15. The quotas have been increased by 30% signaling good management and an ample supply of this delicious fish.
Petrale Sole should continue to show up on a regular basis for the short-term future. The catch has been pretty consistent to date. This will potentially be affected if weather systems keep the boats off the water.
Also, high quality, fileted-by-hand, hook and line Rockfish, Ling Cod, and Black Cod are plentiful. The texture and appearance of trolling, hook and line caught fish is superior to trawl (net) caught. The quality is firmer and the flavor tends to be slightly sweeter and milder.
We will keep you posted of upcoming seafood seasons as we get the information from our fishermen.