pacificseafood

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Tonight's dinner is #kingsalmon with #quinoa and veggies. So good. #pacificseafood

[pacificseafood]

A beautiful picture of our boats in the horizon taken by our Farm Manager @tuckers48 on the #PugetSound We are blessed to call this our office. #pacificnorthwest #pacificseafood

[pacificseafood]

Happy #nationalglutenfreeday from #PacificSeafood ...We have hands down the BEST gluten free value-added #seafood products on the market. Give one of these fan favorites a shot!

[pacificseafood]

A freezing cold Monday #scubaselfie with one of our #steelhead veterinarians on the might Columbia River. Have a good week #seafood lovers. #pacificseafood

[pacificseafood]

Grilled Fish Tacos w/ Rustic Homemade Salsa Makes 4 servings 4 oz rockfish, sliced into 4, 1 oz pieces 4 corn tortillas 1 avocado, sliced 1 cup shredded cabbage Rustic Salsa: Makes 6 servings 1 16 oz can fire roasted tomatoes ¼ cup cilantro leaves ¼ yellow or red onion 1 garlic clove 1 lime, juiced 1 jalepeno, stem removed and sliced ¼ teaspoon cumin ¼ teaspoon chili powder ¼ teaspoon sea salt Pulse all ingredients quickly in a blender, to your desired consistency. Store any extras in a sealed glass jar for up to 1 week. For the tacos: Preheat a grill pan or large skillet over high heat with a generous splash of olive oil. Add fish and sear on both sides, approximately 1-2 minutes. Remove from heat. Assemble taco fillings by adding homemade salsa, cabbage, and avocado slices, placing each piece of fish on top. Garnish with extra lime wedges and salsa to serve.

[pacificseafood]

Where it all started... 75 years ago. When Halibut was $1.05/lb. #pacificseafood

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A new recipe up on our website curated by @simplyrealhealth for #PacificSeafood and shot by @caskro ... Give this a shot during the Holidays, your guests will love it! Smoked Salmon + Sweet Potato Frittata Makes 10 servings 1 dozen cage-free organic eggs 1 package Hot Smoked Wild Sockeye 1 onion 3 chopped cloves garlic 1 chopped yam or sweet potato quarters 6-8 potatoes, cut into quarters 1 red bell pepper 2 cups spinach, chopped ½ cup whole milk ricotta cheese * Optional - 1 small package of herbs of your choice [chives, basil or parsley work the best, or any combination of the three] Preheat oven to 350. Bring a pot of water to boil. Add quartered sweet potatoes when ready, and cover and cook for 10-12 minutes until mostly softened. Sauté chopped garlic and onions in a large frying pan with coconut, butter or olive oil over medium heat. Add chopped pepper, spinach, smoked salmon pieces, sea salt and pepper and sauté until cooked down. In the meantime, drain potatoes and add them to the bottom of a rectangular glass or ceramic baking dish. Add sautéed veggies over the potatoes. Whisk eggs in a bowl with sea salt, pepper and chopped herbs. Optional to add some milk or other grated cheese into the eggs. Pour the egg mixture into the baking dish, spreading it around evenly. Dollop with ricotta cheese [optional] and bake for 30-35 minutes, depending on the depth of your pan. Broil at the end for a nice brown crust. www.pacificseafood.com/frittata (at Pacific Seafood)

[pacificseafood]

@lilzep1014 and @trentnchambers in #tillamook bay setting out pallets of seed bags in our nursery. These "bags" of shells have #oyster larvae set on them. They will sit for a couple months before being planted on our oyster beds. #pacificseafood #pacificoyster (at Tillamook Bay)

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10 minutes to prep, 10 minutes to cook. A simple and tasty recipe from #PacificSeafood that you can use with any #salmon you have stocked from summer fishing or purchased fresh from your local grocery store. Ingredients: 1 lb Brussels sprouts 1/4 cup olive oil 1/4 tsp each salt and pepper 4 Coho Salmon fillets (about 1 1/4 lb) 2 tbsp Dijon mustard 4 tsp ground rainbow peppercorns 2 cups cooked quinoa Directions: Preheat oven to 400°F. In large bowl, toss together Brussels sprouts, half of the olive oil, and salt and pepper. Arrange in single layer on baking sheet; bake for 20 minutes or until Brussels sprouts are golden brown and tender-crisp. Meanwhile, brush salmon fillets evenly with mustard; sprinkle with peppercorns. In large ovenproof skillet, heat remaining oil over medium-high heat; cook salmon fillets, skin side down, for 3 or 4 minutes or until skin is crispy. Transfer to oven; bake for 5 to 7 minutes or until salmon flakes easily with a fork. Serve salmon with Brussels sprouts and quinoa.

[pacificseafood]

Posted by our own Team Member, @peteyseafood ... This is what a 400lb #halibut looks like, woah! #pacificseafood

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#PacificSeafood team member Miguel took this amazing picture while restringing some old #oyster long line poles in #BayCity #Oregon #PacificShellfish

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After 2 days of turkey, back to #fish. Some lightly seasoned sole, asparagus, and the last of the mashed potatoes. We hope you all had a great Thanksgiving. #pacificseafood

[pacificseafood]

Amazing #Alaskan Gold #Oysters shot by our Team Member, John K. #pacificseafood

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Monday morning breakfast of champions #CrabCake Eggs Benedict ... Have a good week #seafood lovers. #pacificseafood

[pacificseafood]

Happy Veteran's Day to all the men and women who have served to protect our #freedom ... A big thank you from #PacificSeafood #veteransday

[pacificseafood]

Happy #Halloween everyone! Today's the last day of #seafoodmonth and we're showing off the #goblinshark ...Thank you for all your likes, shares and comments. We hope you liked our 31 days of #fishyfacts ...Until next year! #nationalseafoodmonth #pacificseafood

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Only two more days of #seafoodmonth ...The awesomeness of today's post speaks for itself. Not really a fish fact, but too good not to share during #nationalseafoodmonth ...Have a great #halloween weekend! #pacificseafood