Hello!I'm feeling thankful that dab of snow we had was short and sweet. We focus on the weather a little more than the average bear around here because availability of our product is so often dependant on it. Our crab boat F/V Lady Virginia in Westport has pots piled high on the deck in anticipation of the opening of crab season, with the schedule to drop gear on the 13th and begin harvest on the 15th. Unfortunately, it looks like they might be delayed an additional day or two... the ocean is being uncooperative to the tune of 17 ft (yikes!) combined seas. That makes commercial fishing not only a hard job, but a dangerous one - just before Christmas the F/V Ella Ann capsized and a crewmember was lost off of Willapa Bay. These sorts of tragedies in the community remind us not to get too impatient for our crab and such. Safety first!
This week we were able to get a nice batch of pot caught fresh true cod out of Kodiak,
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| Fresh True Cod @ $6.99/lb |
Alaska. The lovely white fish is featured in the cold case at special pricing and we're offering up our easy and delicious roasted cod and potatoes recipe, so read on for that! In addition to the cod we have fresh Hawaiian opah, ahi and mahi mahi expected for Thursday. If you're looking for something small, we have some Monterey Bay sardines and Idaho golden trout on the way as well. Fresh rockfish, sablefish and wild steelhead round out the fresh section and our wild king salmon and fat Alaskan halibut are looking good as a previously frozen option. A few Maine lobster are flying in on Friday....come down and see us!
~Kira
| Alaskan True Cod |
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There are a lot of questionable white fish swimming around in the ocean that have been marketed as cod from time to time. Even fish that easily stand on their own merit (such as sablefish, also known as "black cod" and "butterfish") have been named and renamed to include the word "cod" to further their cause. True cod is exactly what it sounds like it should be - a "true" cod. And it's delicious! A snowy white, flakey, firm and flavorful fish, it's excellent in so very many different ways.
The story of cod is a long and interesting one. One of my favorite fish books is actually titled "Cod" by Mark Kurlansky, and if you have any interest in the subject I highly recommend it. A quote from the back of the book reads as follows: "Wars have been fought over it, revolutions have been spurred by it, national diets have been based on it, economies have depended on it, and the settlement of North America was driven by it. Cod, it turns out, is the reason Europeans set sail across the Atlantic, and it is the only reason they could." The book features the cod of the East coast and a big part of the fish tale is a fascinating and sad story of how a seemingly inexhaustible supply of fish can indeed be exhausted. Fortunately for us, the Alaskan true cod is not only plentiful but well managed and has landed a "best choice" rating on the Seafood Watch list. This fish is healthy and will keep you healthy as well! |
| Roasted Cod and Potatoes |
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There is nothing fancy about this recipe and frankly, that's just fine. It's a lovely meal for a cold winter day and about as healthy as you can get. Feel free to mix and match herbs as you like, I often use thyme in place of rosemary and occasionally we use the same herb for both the fish and the potatoes.  serves 2-3 for dinner
4 medium Yukon Gold potatoes, cubed
2 cloves garlic, minced
½ sweet onion, chopped
½ T fresh rosemary, chopped
2 T + 1 T olive oil
Salt and pepper
1 pound fresh true cod filets, boneless
1 tsp dried dill
Heat your oven to 400. In a large bowl combine the potatoes, garlic, onion, rosemary and 2T olive oil. Cover a big cookie sheet with aluminum foil, spray with non-stick and pour your potatoes out in a single layer. Sprinkle liberally with salt and pepper and bake for about 25 minutes, tossing occasionally.
While you're potatoes are baking, lay out your cod pieces and sprinkle both sides with salt, pepper and dill. Drizzle the olive oil over the fish and give them a nice rub. Once the potatoes are mostly done and your 25 minute buzzer has buzzed, lay the cod pieces directly over the top of the potatoes and return them to the oven. Bake for an additional 10 minutes, then turn your oven to "broil" and cook for 2 minutes more to finish. The fish will look flakey fabulous and will have lost its translucent quality when it's fully cooked. 
Serve with a salad and a nice glass of wine... we're getting risky and recommending the 2007 Morrow Bay Cabernet that's available next door at the Wine Loft. Some might argue that a cab is too heavy for a white fish dish, but this particular winter roasted herby version will stand up nicely to the Morrow Bay. Enjoy! |
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this is REALLY good. Just make sure to check for bones. I used red skin potatoes and that was just fine. Very nice recipe and works according to the directions. Thanks. Will make again and maybe use other fish too.