We are continually searching for seafood recipes that will please our
customers. We have tried many recipes throughout the years, some good,
some not so good. On this page we will share the ones that are the best!
GENERAL SEAFOOD TIPS
How much fish to buy
When purchasing whole fish allow approximately 1/2 pound fish per serving.
For steaks and fillets plan on 1/2 pound per serving.
Selecting and storing seafood
Always purchase fish from a reputable fish market. Choose fish that
looks and smells fresh . Avoid anything that smells 'fishy'.
Steaks and fillets should look freshly cut, not dried around the edges.
A whole fish will have clear eyes and the flesh will spring back when pressed
gently with the finger. The scales should adhere tightly to the skin.
Frozen fish will be as good as fresh if it has been frozen properly.
Thaw frozen seafood before grilling. Allow to defrost slowly overnight
in the refrigerator. It can be defrosted by placing it under cold
running water. Keep thawed fish refrigerated until ready to use.
Just ask us! All of our market staff is well trained in fish handling
and preparation methods. We have a supply of recipes to help you prepare
fabulous seafood dishes at home.
Fort Bragg Style Salmon
We discovered this recipe on a trip to Fort Bragg and thought you might
enjoy it. The recipe was developed by a fisherman called Dave many years
ago. We have changed the recipe slightly to improve the taste. . . . .
Bon Appetit ! ! ! ! !
1/2 cup butter + 1/4 cup canola oil
1/4 cup lemon juice
2 teaspoons soy sauce
3 teaspoons worcestershire sauce
1 &1/2 teaspoons sweet basil leaves
1 teaspoon garlic powder
2 teaspoons oregano leaves
1 teaspoon each salt & pepper
Melt butter and add remaining ingredients. Marinate salmon in mixture for
at least one hour prior to BBQ. Cook over hot coals BASTING FREQUENTLY.
This is our original recipe that has been delighting customers for
28 years! Serve with sourdough bread to dip in the thick, red, garlicky
1/3 cup olive oil (to eliminate fat, use a small amount of water)
1 large onion, sliced
1 bunch green onions, sliced with some tops
1 green pepper, seeded and coarsely chopped
3 large cloves of garlic, more to taste
1/3 cup lightly packed fresh parsley
1 can (1 lb.) tomato puree
1 can (8 oz.) tomato sauce
1 cup dry white or red wine
2 cups of water
1 Bay leaf
3 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon EACH dry rosemary and thyme leaves
In a wide deep pan, add oil (or water), onion, green onion, green pepper
and garlic. Saute stirring occasionally approximately 5 minutes. Add parsley,
tomato puree, tomato sauce, wine, water, bay leaf, salt, pepper, rosemary
and thyme. Bring to a boil, reduce heat and simmer gently for about one
hour. (You can do this up to 12 hours ahead but cover and chill until ready
Add to simmering sauce:
5 lbs. Dungeness Crab, cooked, cleaned and separated into quarters
1 dozen clams, that have been rinsed in cold running water
1 lb. medium prawns
3/4 lb. Red Snapper or other similar white fish
(Mussels and Calamari can also be added if desired.)
Simmer until fish is cooked and clams are opened.....20-30 minutes.
Makes 6 servings. Don't forget the crusty sourdough bread!