July 2, 2009
It’s amazing how quickly the Fourth of July is already here! In my hometown of Portland, Oregon, the weekend is celebrated with a number of firework displays throughout the area. I am very proud to be an American and I greatly appreciate the men and women who have protected our freedom in the armed forces!! Please, remember America’s true heros!!
I plan to spend Independence Day barbecuing (fish of course!) with the family. Most people have experience grilling hot dogs and burgers, but for those less familiar with seafood, here are some tips on grilling fish:
•If using a charcoal grill, group briquettes into a pyramid and ignite. When covered in ash, spread coals into a single layer in an area larger than the food on the grill.
•If using a gas or electric grill, turn on the heat source 10 minutes prior to cooking.
•Fish cooks best over a medium to hot fire and shellfish requires a hot fire.
•Keep a spray bottle of water nearby to extinguish any flare-ups.
•Always start with a clean grill.
•Wipe the grill with oil or other fat to keep the fish from sticking.
•Start by grilling skin side down. If the skin has been removed, this side will be slightly darker.
•Turn seafood only once.
•Cook a total of six to 12 minutes per inch of thickness and avoid over-cooking.
Hope these are helpful, and if you do decide to break out the BBQ this Fourth of July, here is a recipe to test out: Maple rubbed steelhead
1 ½ to 2 lb. pin bone out Steelhead
1 ½ cup granulated maple Sugar
1 ½ heaping tablespoon fresh medium ground pepper
1 ½ heaping tablespoon granulated garlic
2 Tablespoons sea salt
¼ cup melted Butter
Mix all dry ingredients thoroughly in a bowl
Baste both sides of steelhead with butter
Next, rub dry mixture over fish
Cook on a cedar plank on the barbeque is for 20 minutes and do not flip it.
June 15, 2009
I would like to wish a happy Father’s Day to all the Dads. This Father’s Day is extra special to me as my wife and I just brought the newest member of our family into the world- Dominic Dulcich. Dominic – named after my dad – was born April 24 weighing seven pounds, six ounces and was welcomed by his four wonderful older brothers and sisters. He is happy, healthy and we can’t wait to introduce him to Pacific Seafood family and our seafood products!
If you will be doing any cooking for the fathers in your life, here is a recipe I suggest:
Baked Sockeye Salmon:
¾ cup mayonnaise
2 tablespoons freshly grated garlic
1 tablespoon freshly squeezed lime juice
1 tablespoon freshly chopped dill weed
1 teaspoon Tabasco sauce
Dash of vermouth
Salt and pepper
4 small dill sprigs, for garnish
2 pounds of salmon fillet, skinned, deboned and cut into 4 equal portions
Combine all of the ingredients except for the salmon. Thoroughly coat both sides of each fillet portion with baste.
To bake or grill on a cedar plank: 400⁰ F for 20 to 30 minutes
To bake in an over: 400⁰ F for 15 to 18 minutes
To sauté: Sauté in a dry pan using just the baste over medium heat
Serve with steamed asparagus, and pasta with browned butter and freshly parsley.
May 22, 2009
The sun has finally begun to show its face in the Pacific Northwest. After torrential snow and rain storms we experienced this past winter, I think we are all ready for summer. Memorial Day is here to kick off the season and that means Barbequing Seafood, backyard parties with friends and family and a three-day weekend. Memorial Day is of course a time to pay respect to those who have died protecting our freedom and nation. Last year Pacific Seafood helped five Oregon National Guard Soldiers attend a special viewing of “This is War: Memories of Iraq” in Los Angeles by donating the cost of a plane for their travel. It is always great to be able to help support those who do so much for us.
The Pacific Seafood family wishes everyone, especially those who serve our community, a happy and safe Memorial Day.