I have to admit that we usually have turkey for Thanksgiving. Actually, we always have turkey for Thanksgiving. I have yet to be the one to prepare the all-important meal, (thanks Mom!), but I suppose if I did I'd serve turkey. There is something big to be said for holiday ritual; for the safe-keeping of the traditions of our families. So, turkey it is. However, never let it be said that we don't have the. most. amazing. seafood appetizers on the planet! And between you and me, I usually fill up on the fabulous hors d'oeuvres so that there's only a smidge of room for turkey. This year we're bringing stuffed shrimp to the party, so this week we're featuring our large tiger shrimp on special and sharing our delicious recipe! Read on for all the details.
In the case this week we have fresh Alaskan halibut and a few fresh cheeks in stock - side note: the season was extended just a few days so it looks like we really should have fresh halibut for Thanksgiving and then move to thawed for the last week of November. (The season will open again in March.) We also have some lovely fresh wild winter troll king from Alaska in limited quantity (the weather has been atrocious!) and we did get a dab of fresh wild local coho salmon in from our Quinault Tribal connection, as well as some fresh wild steelhead from the Quinault River. We have rock cod, true cod, petrale sole and some pretty sablefish in for white fish. Also some whole Idaho farmed trout, Hawaiian Ahi tuna and Hawaiian Mahi Mahi (Friday). We've got a steady supply of clams, mussels and oysters as well as a new batch of beautiful Dungeness crab. Scallops, cakes, calamari and our shrimp and prawns are on special this week - grab your umbrella and a scarf and come see us!