Get ready for a fish and chips extravaganza! Everything from the traditional to the extraordinary: This combo lets you experience wild salmon, albacore tuna, pacific cod, and halibut. All perfect sizes to come straight out of the package and drop in your batter, before being fried to golden perfection.
If you’ve never tried a fish fry with albacore tuna – you’re in for a decadent treat. One of our fishing families recommended giving this a try and boy are we glad we did. It probably ought to be a crime to do this with our sashimi grade offerings, but just wait until it melts in your mouth…
- (1) Pink Salmon Fillet – full fillet
- (1 lb) Albacore Tuna Pieces – .25 – 1 oz pieces
- (1 lb) Pacific Cod Pieces – under 3oz pieces
- (1 lb) Halibut Pieces – under 3oz pieces
Need a batter? Here is our absolute favorite tempura batter recipe:
½ cup corn starch
½ cup all-purpose flour
1 teaspoon baking soda
2/3 cup water
Mix up a nice thick batter. You can adjust with a bit more flour or water as needed.
Lummi Island Wild Salmon: Our wild salmon is frozen just minutes after being caught, which helps preserve the fish’s flavor and texture. The fish is then processed and shipped while frozen. We like to think this freezing keeps a bit of the “wild” in the fish when it reaches your door. We recommend leaving the skin on our salmon for the best fish and chips.
Albacore tuna – This tuna is super healthy, having more omega 3 fatty acids than most salmon. No matter which preparation you choose, we guarantee a high-quality experience. Caught by pioneer fisher Paul Hill, it is sashimi grade and blast-frozen at sea just minutes after being caught. This helps to preserve its taste and texture. The tuna remains frozen until it reaches your kitchen.
Alaskan Pacific (True) Cod is sustainably Long line caught and frozen at sea off the Alaskan Coast. Pacific Cod has a firm, flaky texture, and slightly sweet flavor. It is a lean, low-calorie fish that can be used in a variety of recipes. Try it breaded and fried for homemade fish and chips, grilled in fish tacos, or herb crusted on a bed of veggies. The delicate, clean flavor of Pacific Cod is an an easy win in the kitchen.
Alaskan Halibut is a lean fish with mild, sweet tasting, pure white flesh, and a firm but tender texture. Halibut retains its moisture well in frozen state and keeps its texture when cooked. Uncooked, the white flesh of halibut should be almost translucent, not dull, yellowish or dried out. When cooked, the snow-white meat loses its glossy appearance and is flaky and tender though still firm.