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Olympia Seafood
Sitka Dinglebar Lingcod |
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Hello Everyone!
It's that time of the year again! The Dinglebars are here! I love lingcod and can safely say it's my favorite of all the cods out there (even though it's not technically a cod). Secondly, I can never resist the opportunity to write "dinglebar" on my sign! So there you have it, a truly delicious sustainable fish combined with a little junior high humor - what could be better for an overcast rainy week at the end of May?? So if you're wondering what a dinglebar *is* or even what's so special about lingcod... you're in for a treat! Read on for a couple of quick and easy recipes (you can grill!) and tons of info. :)
In the case this week we've got a nice pile of fabulous salmon - both fresh wild king and fresh wild sockeye. There's some lovely fresh halibut (along with a few cheeks), fresh Dover sole, fresh rockcod and a bit of sablefish. The new harvest of wild white prawns from the Baja California area are here, and we've got those excellent fat Nantucket sea scallops if you're thinking kabobs. The Dungeness crab are coming in fresh from Westport tomorrow morning, as well as the clams and oysters from Totten Inlet. (The oysters are really premium right now - get some on the grill before the weather warms up and they go soft on us!) Kumamotos, crab cakes, salmon burgers and a big fresh batch of smoked salmon dip! We'll be here all weekend - come see us!
~Kira
p.s. I just have to show you Tony's barbeque lid. I sort of rolled my eyes at the idea of a custom paint job for the Weber (of all things), but now that it's finished I think maybe I love it. It's the "Oly-Q"!! Now if we could just get some sun....
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| Lingcod | Ophiodon elongatus
| | In the summers in Westport, there would always be at least one day (if not several) when my family would pack up and roll out on the crab boat for a day of sport salmon fishing. We'd usually get the salmon we were after, a dogshark or two that we were trying to avoid, and if we were *really* lucky we'd scoop up a lingcod of legal size. Of course if you're catching lingcod while you're salmon fishing you most definitely have too much line out, but it was never a hardship to land a ling and my Dad would always secure another herring on the hook (more of an art form than you might think!) and let us try again.
 Lingcod are found on the bottom of the sea from Alaska down to Northern Mexico and if you want to get specific, not actually a cod at all, rather a greenling. They have a wide variety of coloration; some very dark, some very light and some a little bit orangey. There's even a variety of lingcod we've always called "green ling" that has a brilliant aqua blue background on the skin and the flesh of the fish looks positively odd - bright blue/green. Lingcod live for about 15 years and are undiscriminating predator fish that eat just about everything edible they tangle with. |
| Dinglebar Fishing | | | Dinglebar fishing is all about highly selective, targeted commercial fishing. Most lingcod that we see on the commercial market, and a fair amount of other fishes as well, are landed as an "incidental catch", meaning that they were not necessarily the fish that the fisherman were hoping to see. The dinglebar system of fishing leads to an estimated less than 3% bycatch (mostly yelloweye) and a very high quality lingcod - two important elements in the future of commercial fishing. The actual dinglebar is a 75 pound steel bar that is attached to a troll wire and has a single horizontal spread of about 10 jigs that's secured about 3 feet above the dinglebar. The fisherman does not use trolling poles (as he would in fishing for salmon) but instead the trolling wire runs directly off the block and into the water. This allows the fisher to keep a hand on the wire and get an actual feel for biting lingcod or if the dinglebar is hitting bottom. The lingcod are landed quickly, evaluated for legal size, then dressed and iced within minutes. The combination of these factors produces a premium quality lingcod that we're happy to offer at our shop! |
| Grilled Onion Butter Lingcod | |
This recipe can easily be made in the oven, but works great on the grill. A nice, light tender cod on a bed of sweet onions - simple and delicious! | |
serves 2-3 for dinner
1 pound fresh lingcod (or any white fish)
1 sweet onion
drizzle of olive oil
salt and pepper
2 T butter
1 lemon, sliced
splash (or two!) of white wine
The first thing to do is to create your grilling dish. I like to use a double layer of aluminum foil and curve the sides up about an inch to keep all the juices in. Once you have your grill-boat creation, peel and slice your onion into thin slices. Cover the bottom of your foil boat with the onion slices, then drizzle them with olive oil and sprinkle a little salt on top. Season up your fish with salt and pepper, and lay over the top of the onion slices. Cut your butter into chunks and top the fish with the butter, then some lemon slices. Gently (GENTLY!!) transfer your loaded foil boat to the grill. I like to do this on a flat cutting board or cookie sheet, something that you can easily slide off of, onto the grill without damaging your containment system. Once you're on the grill, (find a nice medium heat spot), pour a splash or two of white wine in the onions and then top the whole thing with one more piece of foil. The fish is going to sort of steam/poach/grill inside the foil and turn out fabulous! Give it about 15 minutes and then serve with a side of grilled oysters and the rest of that white wine bottle. Delish! |
| Parmesan Crusted Lingcod | | This quick and easy recipe translates to just about any white fish but is especially nice with lingcod! | |
1 pound lingcod, cut into 3-4 pieces
1 � cups crushed cornflakes
� cup shredded parmesan
2 green onions, chopped
1 lemon: zest for the topping, then sliced for garnish
1 egg, beaten
salt and black pepper
Mix the cornflakes, cheese, onion, lemon zest, salt and pepper and spread on a plate. Beat the egg with a fork in a bowl. Dip your cod pieces in the egg, roll in the topping mixture pressing firmly to get the fish coated and place on a baking sheet (we like to cover ours with foil and spray lightly with nonstick for easypeasy clean up).  Bake at 400 for about 12 minutes or until fish flakes easily with a fork. Serve with lemon wedges and tartar or remoulade sauce.
Leftovers?? Lingcod (or any white fish) makes excellent fish cakes! Flake up the cooked fish and combine with an equal amount of shredded cooked potato, some garlic and onion or herbs you like, and a bit of heavy cream. Roll the cakes in panko and fry quickly to brown and warm. Voila! |
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Tony and Kira DeRito
360 570 8816
The Olympia Seafood Company, Inc.
411 Columbia St NW
Tues 12-6
Wed thru Sat 10-6
Sunday 11-4
We're closed on Monday!
www.olympiaseafood.com
"It will be fine for a barbecue tonight, all this talk of hurricane force winds is rubbish" - John Fish | |
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| Special pricing on dinglebar Lingcod this week! |
Fresh lingcod filets from 20+ pound fish (big guys!) available this week at $9.99 lb. (Regular pricing $13.99 lb.) | | Offer Expires: May 29th or while supplies last |
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