Our holiday flyer featuring our Canned Wild Oregon Albacore Tuna and Netarts Bay Oysters
Lemon and Herb C S Fishery Wild Salmon Featuring Oregon Olive Mills Arbequina Olive Oil
Heat a grill until moderately hot. Stir together the juice of a lemon; 2 tablespoons chopped fresh parsley, basil or dill; 2 tablespoons Arbequina Extra Virgin olive oil; salt and pepper. Marinade 1 1/2 pounds CSF skin-on salmon fillet with olive oil, salt and pepper, fresh herbs. Reserve some mixture for serving. Grill skin-side down until the skin is crisp, 4 or 5 minutes. Turn and cook until the fish is firm but still medium rare, another minute or two. Drizzle with the remaining lemon-and-herb mixture.
1/2 Pound C S Fishery Wild Chinook Salmon
2 Tablespoons Oregon Olive Mills Arbequina Extra Virgin Olive Oil
2 Tablespoons chopped fresh Parsley, Dill or Basil
1 Lemon Juiced with pulp - (remove seeds)
April 19 — JMW
We did the Portland thing and hit the carts for a quick bite on a beautiful Saturday in Portland.
Cartlandia is a great little community of food carts on SE 82nd and Harney. We went looking for lobster rolls at Main Street Lobster Company but came up empty when they put up a sign saying "sold out".
As a consolation, we went to Kesone, an Asian fusion cart and we were not diasappinted. We ordered the Namm Kao Vientiane, crunchy rice bits with peanuts, scallions, coconut, line juice and ground chicken served in crisp romain lettuce leaves.
Our food adventure continued on with a trip to the Portland Farmers market in downtown Portland.
Booze is the news this year at the market. A number of distilleries are selling and sampling their products which range from the traditional to Portland hip like Stumptown coffee rum by House Spirits Distillery and Ginger Liqueur by New Deal Distillery as a unique twist on the newly popular Moscow Mule.
Something else new to the market is In Town Ag, a garden sharing program that cultivates unused garden space on homeowners property then shares the crop with the homeowner. The rest of the produce is then sold at farmers markets around the city.
What trip to Portland would be complete without a trip to Voodoo Doughnuts? We of course took our guests to one of the two Portland Voodoo Doughnut locations, this one being on the East side in a former Arctic Circle burger joint. Bacon maple bars were the choice of the day and were enough to tide us over until our next stop.
We spent the next few hours exploring NE Portland and needed a little another little sugar rush so we stopped into Salt and Straw on NE Alberta Street.
Blue cheese and pear? Arbequina olive oil flavor from Oregon Olive Mill? These are two of the choices that were tempting us as we waited in a line that went outside and stretched halfway down the block.
The ice cream was excellent and our out of town guests were dumbfounded that we were already discussing our next meal. Little Big Burger?
Portland, OR – Today we met with Senator Ron Wyden after his town hall meeting and we had the opportunity to discuss his position on the Magnuson-Stevens Act. We thanked the senator for his active role in dealing with a number of environmental issues that affect our fisheries and fish stocks.
As commercial fishermen, the state of our federal fisheries is important to us. The Magnuson-Stevens act has rebuilt many depleted stocks, including fish important to us and Oregon’s economy. As such, we need to build on our successes and shift to an ecosystem based fisheries management approach to tackle the challenges facing our oceans.
We applaud the Senator for taking the time to meet with his constituents and for giving everyone the opportunity to voice their concerns and in some cases, have their concerns addressed on the spot. One couple in particular, having to navigate the bureaucratic paperwork nightmare associated with elder-care expressed their frustration of having to provide different variations of their parent’s advance directive form to satisfy different agencies and providers. Senator Wyden wasted no time and put them in contact with his office so that he could organize an effort to create a single federal form to help aid in streamlining the paperwork requirements of elder-care.
It is this type of response and action that has made Senator Wyden one of our key allies in our industry and also a huge benefit to Oregonians as a whole.
It was a convergence of great minds from the seafood industry that met in Vancouver Washington for the 2014 Wild Seafood Exchange.
A number of chef/owners were present and shared their thoughts about sourcing local and sustainable seafood here in our city and state. The three chef/owners that were panelists included Peter Roscoe From Fulios Pastaria in Astoria, Cathy Whims from Nostrana / Oven and Shaker and Lisa Schroeder of Mothers Bistro.
Although we live and work within a hundred miles of the Pacific Ocean, all of the chefs shared the same frustration at the difficulty of sourcing locally caught fish and seafood for their establishments.
Even chef/owner Peter Roscoe, who runs Fulio's Pastaria restaurant which is only a few blocks from the Astoria waterfront, has difficulty finding fresh, local seafood.
Most fish and seafood is consolidated and shipped to central processing and distribution points relying on volume and economies of scale to justify the added transport and handling.
What this means for restaurant owners and seafood consumers is that even when you are on the coast, most seafood products are trucked inland, processed and then delivered back to the coast. It was also an eye opener for both panelists and audience members to learn that some Oregon Albacore Tuna is caught, frozen, shipped to China, cut and processed, then shipped back to the US for distribution.
What we learned is that we are doing something right and that buying your seafood products from CS Fishery is one of the few ways that restaurateurs and consumers alike can be assured of sourcing quality, locally sourced seafood products.