seafood
A Field Guide to Crab
Cracking open the Northwest’s manna from heaven
Summer rituals abound around here, from camping expeditions to late-night beach bonfires. But one of the most delicious among them is crabbing, an activity in which anyone with a license, some simple equipment and access to the water can partake in right here in town (see below for more info.) It perfectly echoes our compulsion…
Best Places to Get Oysters
Best spots to slurp and sample your way through our regional bivalves
Taylor Oyster BarsA seagoing version of farm-to-table dining, three Taylor Oyster Bars are supplied by Shelton-based Taylor Shellfish’s oyster beds, ranging from British Columbia to California. Oysters are slurped raw here, but are also available baked and stewed, along with other regional shellfish, including geoduck, clams and mussels. Capitol Hill, 1521 Melrose Ave., 206.501.4321; Pioneer…
A Field Guide to Pacific Oysters
Few of our outstanding regional foods reflect a taste of place quite like oysters do. Because these bivalves filter many gallons of water daily, they literally take on the taste of their home, thanks to specific nutrients, minerality, brininess and other characteristics of the water they inhabit. And holding that craggy, rough shell—which may carry…
The Best Fish Markets in the City
Best places to buy the freshest seafood
You love eating at Seattle’s sublime restaurants, but where should you head to pick up fresh seafood to cook at home? Although the following markets certainly aren’t the only places in town to find quality fish, these are our very favorite places to buy seafood—from the store, from the farmers’ market stall and from the…
Where to Find the Best Seafood in Seattle
The definitive guide to finding the freshest catch of the day, every day
Seattle is a seafood town—but it’s not only because we’re surrounded by water. Think instead of local fishers braving icy seas to bring in the freshest catch; world-class chefs crafting innovative marine cuisine; and an unwavering commitment—by purveyors, restaurateurs and fishers—to sustainability. Whether you’re going crabbing, oyster-bar hopping or tucking into our epic sushi scene,…
Recipe of the Week: Grilled Wild Alaska Salmon with Asparagus and Onion
Making the most of salmon this summer
Salmon season is upon us. The highly anticipated season kicked off on May 16, so the flavorful fish will be available throughout the summer. As wild Alaska salmon makes its way to retailers and restaurants worldwide, this week’s recipe of grilled wild Alaska King salmon with Yakima asparagus and spring onion relish by local chef…
Delicious Seafood and Drink Pairings
Our creative duos prove that odd couples can make the most interesting dinner companions
Sip and Slurp: Beer and Oysters! The essence of an oyster is rich and complex, with flavors that curiously manage to be both pungent and delicate. Almost any beer pairs well with oysters. The only rule of thumb is to avoid overwhelming the oyster’s subtle flavors with a robust beer, such as an imperial stout…
Cynthia Nims’ Northwest Crab Boil
Unlike our compatriots in the eastern regions of the country, Northwesterners typically add no spice (beyond salt) to the pot when boiling crab for a feast. Having grown up here, of course I adhere to the practice, finding that the flavor of the crab itself is near perfection. Some crab lovers simply scoop up clean…
The Best Oyster Palaces and Raw Bars in Seattle
Our cold winter months mean it’s oyster season. Slurp some down at Seattle's oyster and raw bars
Ballard Annex Oyster HouseThe nautically designed Ballard Annex (owned by the Matador folks, who also own Kickin’ Boot Whiskey Kitchen), boasts seafood of all stripes and from all over the country: lobster, Dungeness and Maryland blue crab, salmon, white fish and so on. But the list of oysters is where we concentrate our time: Usually…
Staying Power: Two Seattle Institutions Mark Big Milestones
While the last week or so saw its usual share of food news from relative newbies – Marination Ma Kai opening, Chino’s closing and the answer to the is-it-or-isn’t-it Fuji Bakery mystery – two grand-dames of the Seattle restaurant world were quietly kicking off new chapters in their very admirable histories. Palisade, Magnolia’s Marina-side seafood…
The Willows Inn
This Best New Seattle Restaurant is neither new, nor in Seattle. But it's worth breaking the rules (
Without a doubt, my meals at The Willows Inn’s restaurant are among the very best of the year. You may be familiar with the story of young chef Blaine Wetzel, who moved to Lummi to lead the kitchen at Willows; prior to the move, Wetzel was sous chef at Copenhagen’s illustrious Noma, arguably the best…
Men Up to Their Elbows in Mud: Geoduck Hunting on The Perennial Plate
The folks at The Perennial Plate are on a foraging kick, similar to our Cook’s Adventures: Eat from the Sea piece in the August issue. They just released a new video on their website about three natural ingredients that can be (somewhat) easily found near the ocean on the West Coast: greens, giant clam and…