The Catch
April 2024
Stories and tips to accompany the seafood in your box.
Wild Alaska Halibut
Halibut is a fish of culinary renown, with firm yet tender flakes and a delicate flavor. The meaty texture and mild flavor make halibut perfect for baking, sautéing, or grilling. Try it pan-seared with lemon and herbs. Portions are 5-7 oz, frozen, vacuum-sealed, boneless.
Wild Alaska Coho Salmon
Coho’s large, meaty flakes and high fat content makes it suitable for many cooking methods, while its delicate flavor plays well with both bold and mild preparations. It’s our favorite everyday salmon! Portions are 5-7 oz, frozen, vacuum-sealed, skin on, pin-bones in.
Salmon and the Tongass National Rainforest
This temperate rainforest provides vital spawning habitat for your wild salmon.
Grace is in the Kitchen
Spring is here and so are these flavor-packed possibilities for chive-infused meals!
What is Halibut?
Creamy Tuscan Salmon
"A dish fit for the gods," says Culinary Director Grace Parisi of this crowd-pleasing salmon recipe.
7 Pro Tips for Spectacular Seafood
Unlike some other forms of protein, seafood can be intimidating for new cooks. Fortunately, Grace has a few tricks that she's happy to share. Even if you only follow a few of these tried-and-tested tips and techniques, you will be cooking like a pro in no time!
Sake-Steamed Halibut
A ginger lover's dream, sake-steamed halibut sits atop a silky and tender bed of aromatic cabbage.
Variation on a Favorite
Watch Culinary Director Grace Parisi make Salmon Tikka Masala in our latest reel!
Watch
How to make salmon tikka masala
