The Daily Catch

  • By Yotam Ottolenghi Yotam Ottolenghi’s beloved late mother-in-law always made four types of meat and six carbs for festive family meals. He honors her memory — but serves salmon instead. My mother-in-law passed away suddenly over the summer. Greta Allen, my husband Karl’s mum, was Irish through and through. Warm
  • By Florence Fabricant Bristol Bay, Alaska, had a record-breaking wild sockeye season. Now the fish are available in the lower 48, direct from the fishery. Bristol Bay, an arm of the Bering Sea between Alaska and Siberia, is known for seasonal sockeye salmon runs, and this year’s harvest was the
  • By Susie Jenkins Brito Start to finish: 30 minutes Servings: 6 Ingredients: 2 pounds sockeye salmon, skin and pin bones removed, cut into 1-2 inch cubes Generous pinch of sea salt 3 tablespoons vegetable oil 2 teaspoons cumin 1 teaspoon dried oregano 2 teaspoons chili powder 2 limes, juiced 3
  • Fall is in the air and our wild Bristol Bay Sockeye is in Seattle being boxed and staged for shipping. For all our loyal, salmon loving customers in Idaho, Wyomingand Vermontit is time to place your orders. Below, please note the dates, pickup locations and deadlines for ordering. Please note;
  • Recipe by Kai Raymond, F/V Aventura Makes 4-6 servings Ingredients: One 1-2 pound sockeye salmon fillet, pin bones removed ¼ cup olive oil 2-4 tablespoons Moroccan Spice Mixture (recipe below) 2 garlic cloves, grated ¼ cup finely chopped cilantro Juice of ½ lemon Salt and ground black pepper to taste
  • Time: 30 minutes Servings: 4 Sockeye salmon: 4 sockeye salmon portions, skin and pin bones removed, cut into 1-inch pieces 1 tablespoon coconut oil 1 onion, halved and thinly sliced 2 tablespoons yellow curry paste* 3 cloves garlic, minced 1 cup vegetable stock 2 teaspoons yellow mustard 1 teaspoon curry