Fresh Seafood and Lamb

Be sure to stop by and see Bryon for some fresh seafood!  Not sure what to try?  We have listed some information about each fish type to help you decide.

  • Red Rockfish – Rockfish has a sweet, mild flavor, with a flaky, medium-firm texture. It is best baked, sautéed, broiled or poached.
  • Dover Solehas a Dover Sole has mild sweet taste, is a thin fillet better suited to poaching, steaming or saucing.
  • Pacific Cod – mild, savory flavor accompanied by firm, chunky flakes.  Best baked, fried, sautéed or steamed.
  • Clams
  • Oysters
  • Black Cod Also known as Sablefish, it has a smooth, velvety texture and large, yet delicate, flakes. Rich, satiny sweet, buttery taste from the high oil content. The high oil content makes it ideal for smoking – it won’t lose its flavor or texture in the process.
  • Sockeye SalmonHas a deep red flesh, is richly textured and highly flavorful.  The firm texture works well grilling.

We also currently have lamb in stock!

  • Hind Shanks
  • Lamb Steaks 
  • Ground Lamb

Need some ideas how to prepare lamb?  Check out a couple of great recipes below!

Sweet Chili Lamb Meatball Lettuce Wraps
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Great way to prepare ground lamb and can be easily modified for Gluten Free by using GF soy sauce and GF panko breadcrumbs (we have both in stock in our store - just ask at the register and they will point you in the right direction!)
Serves: 12-16 wraps
  • Nonstick cooking spray
  • 2 egg yolks
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons minced garlic
  • 4 teaspoons soy sauce
  • 1 pound ground lamb
  • 1 cup panko breadcrumbs
  • ½ cup Thai sweet chili sauce
  • 2 heads Boston or Bibb lettuce, washed, leaves separated (12 to 16 leaves)
  • ½ cup slivered almonds
  • ¼ cup chopped fresh basil
  • 4 red cherry chile peppers, thinly sliced (optional)
  1. Preheat broiler to high. Spray rimmed baking pan with cooking spray. In large bowl, whisk egg yolks, ginger, garlic and soy sauce until well combined. Add lamb and breadcrumbs; stir (or mix with hands) until just combined. Do not overmix. Using hands, gently form mixture into small meatballs (about the size of a large marble), and place on prepared pan. Mixture should make about 50 to 55 meatballs.
  2. Transfer meatballs to oven, about 2 inches from broiler. Cook 6 to 8 minutes or until internal temperature reaches 165 degrees F, turning occasionally. Transfer meatballs to clean large bowl. Add sweet chili sauce; toss until well combined.
  3. Place lettuce leaves on large platter, and divide meatballs between leaves (3 to 4 meatballs per leaf). Sprinkle almonds and basil over meatballs. Serve with chile peppers, if desired.

The Country Cat’s Red Wine Braised Lamb Shank
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Delicious way to prepare lamb shanks!
Recipe type: Lamb
Serves: 4-6
  • 4 bone-in American Lamb shanks (2-1/2 to 5 pounds)
  • Salt and pepper, to taste
  • 1 onion, peeled and sliced
  • 1 fennel bulb, sliced
  • 8 garlic cloves, peeled and sliced
  • 2 stems rosemary, chopped
  • 1 quart chicken or beef stock
  • 1-1/2 cups red wine
  • 3 tablespoons unsalted butter
  1. The day before: Liberally salt and pepper the lamb shanks; set aside. In a bowl, mix onion, fennel, garlic and rosemary to create the marinade. In a separate large bowl, place half of the marinade on the bottom, lay shanks on top, then pack the remaining marinade over the meat. Refrigerate for 24 hours uncovered.
  2. The next day: In a heavy-bottomed stockpot or large saucepan, heat butter over medium heat; allow butter to melt. Remove marinade from lamb and set aside. Add lamb to the pot; brown on all sides.
  3. Once browned, remove lamb from the pan. Add marinade vegetables; caramelize over medium to high heat. Deglaze the pan with wine; reduce by one-half. Add stock; bring to a simmer. Put lamb back in the pan; cover and cook at 350°F for 2-1/2 hours or until fork tender.