Wulf's Fish
Wulf's Fish

All Hail the King! California King Salmon season opens

Email sent: May 13, 2021 11:12am
Limited Catch is full of favorites from near and far
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Limited Catch is bursting with possibilities right now.

The very first of the California King Salmon season have arrived, and that fish is always a show-stopper. Other seasonal offerings from US waters include Golden Tilefish from the Gulf and Soft Shell Crabs from the Mid-Atlantic.

Firefly Squid from Japan won't last long— mostly because our chef customers are buying them all. If you want to try them at home, act fast. This seasonal delicacy is in demand.

Australian favorites are also back in stock, like Hiramasa, Chilean Sea Bass and Tiger Prawns.

 

california king salmon

All Hail the King (Salmon)!

The first of the season from California

California King Salmon are here! The California wild season has just opened, and we got our hands on some of the very first fish. 

King Salmon, also known as Chinook, is tender with a rich, buttery flavor unlike any other salmon. Individually line-caught (also known as troll-caught) and cleaned on board, these fish have been handled meticulously from the minute they leave the water. That care ensures a fish at the peak of quality when it reaches your table.

When it comes to wild Pacific salmon, this is the best of the best.

Get an audience with the King >>

 

Take me to the fish!
hiramasa

Hiramasa Kingfish

By popular demand, Hiramasa is back in the store. A fine dining fish that home cooks rarely have access to, hiramasa is best known for sushi and other raw preparations, but it is also excellent cooked. Sometimes called Yellowtail Kingfish, hiramasa are native to the waters around Australia.

Get Hiramasa >>

chilean sea bass

Chilean Sea Bass

Cooks can't get enough of the large, flavorful flake of Chilean Sea Bass, so we've got more in the store. These fish are from the icy sub-Antarctic waters off the remote Heard Islands, over 4,000 km from the Australian mainland. The fishery is certified sustainable by the Marine Stewardship Council (MSC). 

Get Chilean Sea Bass >>

trust pilot review
blackened swordfish recipe

Blackened Swordfish with Mango Salsa & Coconut Lime Jasmine Rice 

While many people with a nice piece of swordfish head straight to the grill (which is fantastic), controlled low-temperature cooking with that same piece of fish yields succulent results. If you’re interested in learning sous vide cooking at home, Chef Justice Stewart is an excellent guide. He’s the Executive Chef at the International Sous Vide Association and author of Mastering the Art of Sous Vide Cooking.  

Here the sous vide cooked swordfish finds its tropical side with a fresh mango salsa and coconut jasmine rice. Even if you don’t have a sous vide device, the salsa and rice are an excellent accompaniment.

Get the recipe >>

Beautiful fish right this way >>
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