New to cooking with fish? Looking for new, innovative, quick, or simple ways to add fish into your dining routine? Look no further! Read on for some expert cooking tips from the Lummi Island Wild leadership team.
Ranging from broiled salmon, to Salish Sea halibut, to panko encrusted pacific cod, and including ways to prepare canned tuna or sear tuna loin—there is no end to the ways that you can prepare fish in fun, interesting, tasty, and visually appealing ways.
Lummi Island Wild is able to source all five salmon species (king, pink, keta, sockeye and silver) for your and your family’s health. Salmon is a superfood for brain and body health, because it is rich in omega 3 fatty acids.
PRODUCTS USED: Lummi Island Wild Sockeye 6oz. Portions and Lummi Island Wild Sockeye Fillet
Fast and easy, these portions can be poached, seared, baked or broiled. To broil: preheat broiler, pat dry the portions, place in broiler for about 3-5 minutes per side, depending on the thickness.
Preheat the oven to 450 degrees. Heat a roasting pan in the oven for 5 minutes. Brush with olive oil, season with salt and pepper, maybe some dill. Place the fillet on the hot pan, add lemon wedges, return to the oven and cook 10 minutes or to desired doneness.
Our halibut is sourced from the Salish Sea by tribal fishers. It is a sweet white fish with good texture and flavor, far and away the best halibut we know of, due to its diet of Salish Sea spot prawns and Dungeness crab.
PRODUCTS USED: Salish Sea Halibut
Pat the portion dry, sprinkle with salt and pepper, drizzle a little olive oil and grill for 3-5 minutes per side, depending on thickness.
Our cod is a firm-fleshed white fish that pairs well with herbs and lemon flavors.
PRODUCTS USED: Wild Pacific Cod
Dredge the cod portions in flour first, then a beaten egg mixture and finally panko crumbs. Sauté over medium heat until golden brown, approximately 2-5 minutes per side, depending on thickness.
This tuna is so pristine it can be eaten Japanese sashimi style with ginger and wasabi, or Italian carpaccio style with lemon, capers and a good olive oil.
PRODUCTS USED: Lummi Island Wild Tuna Medallions
Using a very sharp knife, slice the tuna into thin slices that are translucent. Chill and serve.
This very quick cooking method is done at high heat in a non-stick pan. Place the fish in the hot pan and cook to your desired doneness. Sear it about ¼ inch for rare, ½ inch for medium and then turn and repeat. You want just a hint of char on the edge.
PRODUCTS USED: Lummi Island Wild Tuna Medallions
This is a dinner party centerpiece that should be treated very simply. A quick sear is all that is needed.
PRODUCTS USED: Lummi Island Wild Tuna Loin
Spray or rub the tuna loin with neutral oil and sear the surface in a hot pan. Approximately ¼ inch sear is rare. Adjust the cooking time to your desired doneness.
Lummi Island Wild scallops are small and sweet and have better texture than larger scallops.
PRODUCTS USED: Alaska Weathervane Scallops
These sweet and delicate scallops want to be caramelized in a hot buttered pan. Very important to pat dry, don’t overcrowd the pan or they will steam rather than caramelize. You might want to cook them in batches.
Our spot prawns come from both the Lummi Nation tribal fishery in the Salish Sea, and from Tom Treybush in Southeast Alaska. The flavor of these prawns is sweeter and better than any we have tasted.
PRODUCTS USED: Lummi Island Wild Alaska Spot Prawns
These go well cooked with lots of garlic. In a hot cast iron skillet add a couple of tablespoons of olive oil, add the prawns, cook a couple of minutes on each side until the shells are opaque. Toss with chopped garlic and serve.
Also known as butterfish which aptly describes its richness.
PRODUCTS USED: Lummi Island Wild Black Cod Steaks
Place the portion in an oiled pan and broil for 4-6 minutes per side.
The retort pouch is one of modern packaging’s great achievements! It allows for intact fillet portions of lightly smoked keta salmon that are ready to eat and shelf stable. Warmed in the pouch at home, or eaten out of the pouch when travelling in the wild, it is super healthy and convenient.
PRODUCTS USED: Lummi Island Wild Smoked Keta Pouches
Don’t discard the liquid in the pouch, use as a flavoring.
Line-caught, hand-packed sashimi grade albacore tuna processed only with sea salt.
PRODUCTS USED: Lummi Island Wild Canned Albacore
A pantry staple -use this meaty fish in sandwiches, salads or pasta dishes.
Hand-packed albacore tuna bellies, a rare gourmet treat for special occasions.
PRODUCTS USED: Lummi Island Wild Canned Ventresca Albacore
Break into chunks, serve with crackers topped with capers or ikura.
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