July 1, 2010 Local Ocean Seafoods Newsletter - July 1, 2010
Summer at last!
July is here and with it a plethora of fresh local fish to choose from.
Halibut: The first and maybe only halibut opener of the year was on Wednesday. With most boats getting their full quota, it is uncertain if the season will allow for a second day of fishing next week. So I guess the moral to that story is: get ’em while they’re fresh.
We’re are buying fresh halibut Thursday evening from Local Ocean co-owner Al Pazar off the F/V Delma Ann. We’ll be offering fresh fillets in the fish case at $16.50 per pound. (He’ll also be bringing in a few hundred pounds of fresh ling cod he picked up with the halibut, so that’s a nice option too.) Want to grill halibut for the 4th this weekend? Just whisk together olive oil, a little lime or lemon juice, some fresh garden herbs and a little salt and pepper. Marinate the halibut in this mixture for about half an hour. Lightly oil your grill grate and position it for medium heat. Cook for about 5-7 minutes per side, depending on the thickness of the fish. Delicious and healthy.
Too tired to do it yourself? Let us serve you! In the restaurant, Chef Charlie Branford is hooking up a dinner special of grilled halibut, with olives, fennel, and leeks sautéed in a Dijon cream sauce served over linguini for $19.
Salmon: King salmon are still being harvested right off the coast here. The catch off Newport has been somewhat sporadic, with catch picking up more as of late. Ernie Phillips on the F/V Ocean Gale has been consistently working the school for Local Ocean, keeping us in fresh fish every week.
Prices have come down a little at the dock, so the fish market is able to offer a salmon filet special price of $15.50 per pound through Sunday, July 4th only. That’s down about 9 bucks from earlier! Salmon is the perfect 4th of July barbeque food.
Chef Charlie recommends putting a few smoker chips, like apple wood, directly on the coals before putting the lightly buttered and seasoned whole fillet skin side up on the grill. Let it cook over medium heat for about 5-7 minutes (depending on thickness) then flip and cook for another 5-7 minutes.
Rockfish: Coming in Thursday afternoon, several hundred pounds of deep water red rockfish from Bob Aue on the F/V Winterhawk. These were caught during the halibut opener on Wednesday. We love the size and fat content of the deep-water reds. Perfect for fish tacos, or just straight on the grill.
Tuna: Wow, July is here and still no sign of tuna. They are still about 80 miles out, so there are some freezer boats out working on the school, but I don’t expect to see them in port for a little while longer. The ice boats will need those fish to come in a little closer (like 25 miles) for them to start making fresh trips. We’ll keep you posted.
July – what a delicious month! Happy summer, everyone!
Regards,
Laura A
Local O
