Hello Everyone!

There's big news around here today!  Less than an hour ago we had our first Young's Bay

Here's our fish!  She's held by the pinnacle of commercial fishermen... my Dad!  :)

Spring King Salmon come in the door, courtesy of my Dad.  The first delicious sign in the seafood world that, (drum roll please... ) Spring is coming!  There will be further "test" fishing at the mouth of the Columbia in the next few days and if all goes well we'll be looking at the first official salmon opening in the next couple of weeks.  For today, there's one fish and she's a beauty.  If you'd like a piece, raid the piggy bank (the filet is $28/lb!) and hustle on down here.  Arguably the finest salmon on the planet, it's a treat worth splurging on.

 

Our "special" this week is the fresh wild Dover sole out of Newport, Oregon.  These mild, delicate little filets are lovely and translate into a variety of recipes.  Read on for a couple of ideas and additional info on this tasty fish.  Dover is specially priced at $6.99 per pound through Sunday! 

 

Also in the case this week we have more of the nice fat Alaskan halibut, fresh Kodiak true cod, fresh rockfish, fresh wild steelhead from the Quinault, a little dab of ling cod and black cod, some Hawaiian tuna (both Ahi and Tombo) and a new batch of hot smoked salmon direct from Johnson's Smokehouse.  Also fresh clams, mussles and oysters along with a few fresh crab that made it in before the weather hit.  Come on down and see us!

~Kira

Wrap the potato in saran wrap and microwave on high for about 6 minutes, or until soft and cooked through.  Let it sit and cool for a few minutes, then remove the skin and mash in a bowl.  Add the garlic, 1 T of butter, 1T of milk or cream, and salt and pepper to taste.  Mix well!
Line a baking dish with foil and spray with non-stick spray.  Turn on your oven to 375.  Lay out your sole filets and season with salt and pepper.  Place a large spoonful of the mashed potato mixture in the middle of each filet and wrap the ends around to enclose the potato.  Place, seam side down, on the baking dish and repeat for each filet.  Bake for about 12 minutes or until the fish is just cooked.  

  

ALTERNATIVE: We particularly like to use mashed potatoes for the stuffing because the potato seems to absorb the fish juice as it cooks and melds all the flavors nicely.  Occasionally we get a little fancy and will use a Dungeness crab meat and pepper jack cheese mixture for the stuffing, with a final sprinkle of grated cheese over the top of the sole.  Yum!

Wine Pairing Suggestion: Jim and Mary recommend the Eve 2008 Chardonnay, available next door at the Wine Loft!