Time flies when you are selling fish, and we have certainly been trapped in the time-space continuum over here at the Loki Fish Headquarters. I end up spending more time at the warehouse than at my own house this time of year, which is a testament to the extremely seasonal nature of our business. It’s been a successful season so far, with strong runs of all 5 species coming down, and the farmers markets, restaurant and wholesale business staying very busy.
Pagliacci’s seasonal Salmon Primo Pizza debuts this week. The pie features our fresh smoked coho on an olive oil base paired with red onions, ricotta cheese, and capers. Yummy.
We are also working with a German film crew from the show “Ocean TV” this week which is a doing a piece on Seattle that we will be featured in. They’ll be coming up to Bellingham on Friday to document the receiving and sorting of the fish, and then filming us at the University District Farmers Market on Saturday. So many things to keep track of!
Here’s some visual samplings of what’s been going on the first three weeks of the season:
Fresh Wild Alaskan Pink Salmon fillet bagged for the farmers market, from week 1 of the 2010 fishing season.
A strikingly similar looking piece of Wild Alaskan Pink salmon with Cindy's cabbage, Oxbow carrots and Tall Grass bread.
A tote of de-iced Fresh Wild Alaskan Sockeye Salmon from week 1 of the 2010 season.
Fresh 4 oz. jars of Keta Ikura from week 3 of the 2010 season.
The boats will be catching fish in Clarence Strait the next 4-6 weeks. I’ll keep you updated as we get there.
Loki Fish Co.'s Market Fresh Blog 