Fresh king and sockeye salmon and halibut and halibut cheeks are still coming in good numbers here at the peak of the summer season here in the Great Northwest, along with a lot of specialty fish. These include ono-wahoo, opah-moonfish, yellow fin tuna, blue marlin, swordfish, smelt, sardines, mackeral, opakapaka-pink snapper, monchong, onaga-long tailed red snapper.
It is best to cook the warmwater fish with the skin on still, if you crisp it, there is more flavor and you retain a lot more or the good things for you in the fish. We do have some really hot days coming up this week, so keep the grills going while we can.
Remember we will have a Taste Test Saturday again this weekend, hope to tease your taste buds again!
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Tim Caluya is the operator of at Kirkland's Parkplace Center.
