Fresh WA Halibut Starts Today at Ray’s!

Our Salish Sea Certified fresh halibut was just caught below Lopez Island by the Lummi Nation and delivered to Ray’s! This incredible fish feasts on spot prawns and Dungeness crab throughout its life (10-15 years) resulting in a beautiful, flavorful fish.

This halibut is from a fishery that did not exist until the 1990s, due to destructive trawl fishing methods that caught juveniles before they could spawn. Now that halibut is allowed to mature and grow in the Salish Sea, there is enough of a biomass for a tribal commercial fishery, and a non-tribal sport fishery for about three weeks every March.

This is a precious local resource only available during this short window! Join us starting today in the Cafe for fresh halibut specials and check back here for excellent Boathouse halibut specials later this week.

Ray’s Cafe Washington Halibut Specials:

Halibut Ceviche Appetizer
Citrus marinade, serrano chilies, cilantro, red onion, avocado, chili oil, wonton chips. 16

Halibut Entrée 
Pan seared, mashed potatoes, grilled asparagus, citrus-herb compound butter. 40

Ray’s Proudly Supports Sustainable Seafood Celebration

Sustainable Seafood Celebration is a nonprofit group launched in 2018. Its mission is to raise awareness of the fruits of the Salish Sea – encouraging efforts to keep our local waters healthy despite rapid population growth; rebuilding healthy populations of wild salmon from the Salish Sea; supporting the survival of the Orcas; and highlighting the successful results of good policy and responsible management.

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