With more hot weather on the way, take a chance and try seafood from the South Pacific. Right now we have opakapaka, monchong, blue marlin, swordfish, and other fish now available.
If you are unsure how to cook it, just ask us. My favorite way to prep fish I am not familiar with is to pepper, add a little bit of coarse sea salt, and baste with soy sauce and fresh lemon juice.
A lot of warm water fish are very versitile in cooking it, you can bake, grill, saute, broil, and sometimes steam or poach. So get out of your box and experiment the great flavors of South Pacific fish. Have fun with cooking them!
This week will most likely see the last shipment of Copper River sockeyes for the season and soon the Copper River silvers will start to run.
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is the operator of at Parkplace Center in Kirkland.
