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Fresh Fish Series: Black Cod!

Ray's Kasu Sablefish 2

Hello again my fresh fish friends! Today’s chapter in our series is all about Black Cod. Or is it called Sablefish, or Butterfish or Candlefish or… ? The list of names for this flaky deliciousness goes on.

At Ray’s you’ll hear it referred to as Sablefish or Black Cod. The versatility of this fish is endless, just like its names. For that reason we have several preparations for you to choose from including House Smoked, Grilled Sake Kasu and Roasted Sake Kasu. Like Salmon, it’s loaded with omega 3s, plus our wild caught black cod is highly sustainable.

During the stormy winters while the fishermen are keeping warm on land, chefs work hard to source quality frozen options that parallel the flavors of fresh. But alas the sun is coming out, and so are the fishing boats who have off-loaded and delivered fresh Black Cod to our kitchens… now ready for you to enjoy in the Boathouse or Cafe!

There’s much more to share on our Fresh Fish Series coming up this summer, stay tuned!

See you soon,

Steve Hauch, Executive Sous Chef

 

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Fresh Fish Series: Halibut!

BH-Pan Seared Washington Halibut 2

Kicking off our Fresh Fish Series on the Ray’s blog is….. Halibut! Halibut season has taken off this year with no short supply.  Fleets are fishing from Kodiak Island, to South East Alaska, and through British Columbia.  We’ve been filleting beautiful fish this season and halibut is forecasted to be plentiful now through October.

We’ve also just heard from our local fishermen that we will receive Washington Coast halibut as soon as this Monday, April 17!

Because of the grand numbers of halibut in the Pacific Ocean, it elevates its sustainability level, which protects other species living in our ocean, like Rockfish. This is another delicious option that is set to be abundant this year and available at Ray’s all summer.

Join us this weekend for perfectly prepared halibut in the Boathouse or Cafe!

See you soon,

Steve Hauch, Executive Sous Chef