It's been a crazy week around here so far.... Tony and I are in the home stretch of moving our household to just a few blocks shy of the Olympia High School area. It's been 7 years
since we last moved and holy moly we seem to have accumulated a lot of stuff
in that amount of time. Let me tell you, the whole idea of creating a downsized, low overhead life gets more and more appealing with each Disneyland souvenir and single function kitchen item that has to be packed away in a box. With that in mind, this week we're featuring our fresh local steamer clams at special pricing and offering up a one pot recipe that's as easy as it is delicious!
I have good news this weekend for all the Hood Canal spot shrimp fans out there - the
first official Skokomish Tribe shrimp opening is this week! We have our order in with our fisherman, and if all goes well they'll arrive at our shop on Friday afternoon directly out of the water and fresh as a daisy. Our wish list includes enough shrimp to last through the weekend, so we should have plenty for everyone who wants to indulge. J
In the cold case this week we have some fresh true cod, fresh rock cod, fresh black cod and fresh sole. We expect to have plenty of fresh Alaskan king salmon (they extended the ocean troll fishery - woot!) and some fresh fat Alaskan halibut are on the books as well. We got another lovely Chehalis River sturgeon from our Quinault Tribe connection and tomorrow there's Ahi and Mahi Mahi on the way from Hawaii. (I've asked for some sun to be included in that box as well, fingers crossed.) As a preview to the Hood Canal spot shrimp we have 20 pounds of Westport spots on order for tomorrow and a nice stack of crab cakes ready to roll. Clams, mussels and oysters are in great shape and should be plentiful - come see us!
p.s. We're just a few days away from the ocean salmon fishery opening for Washington/Oregon and commercial razor clam season opening on our coast as well. Keep those two things in mind if you're planning ahead into the next couple of weeks!