Comments for BC Fisheries llc http://www.bc-fisheries.com Fish - Fresh Caught and Canned | Dungeness Crab, Tuna, Salmon Fri, 10 Feb 2012 03:58:45 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Comment on What’s Your Favorite Recipe by Yo Cort http://www.bc-fisheries.com/2011/02/03/whats-your-favorite-recipe/#comment-76 Yo Cort Fri, 10 Feb 2012 03:58:45 +0000 http://www.bc-fisheries.com/?p=29#comment-76 I prepare the salmon before giving to my husband to grill. I make a marinade with soy sauce and ginger and fresh ground pepper. My mother likes it sweetened so she adds a little brown sugar. She's tried honey once and it came out pretty good. Marinade the salmon for at least an hour. Overnight is too long because it makes the salmon too soft. I split the marinade and keep a little bit to pour over the fish before serving. Garnish with chopped green onions or toasted coconut. I prepare the salmon before giving to my husband to grill. I make a marinade with soy sauce and ginger and fresh ground pepper. My mother likes it sweetened so she adds a little brown sugar. She’s tried honey once and it came out pretty good. Marinade the salmon for at least an hour. Overnight is too long because it makes the salmon too soft.

I split the marinade and keep a little bit to pour over the fish before serving.

Garnish with chopped green onions or toasted coconut.

]]> Comment on Thank You by Anonymous http://www.bc-fisheries.com/2011/03/18/thank-you/#comment-12 Anonymous Fri, 18 Mar 2011 02:55:55 +0000 http://www.bc-fisheries.com/?p=36#comment-12 Very touching. Glad everyone is okay. Very touching. Glad everyone is okay.

]]> Comment on Contact Us by Z.Manning http://www.bc-fisheries.com/contact-us/#comment-11 Z.Manning Wed, 16 Mar 2011 05:48:59 +0000 http://www.bc-fisheries.com/?page_id=8#comment-11 Hi Janice, We are doing pretty good all-in-all. Waiting to hear the port authorities findings. Our boats are still floating and our commercial dock facility is still standing. We were very blessed to have done so well. Our thoughts and prayers go out to those who were not has fortunate. It will be a long recovery for our port and for the Crescent City Port too. Thank you for checking and asking... If you would like to call Mike, he'd enjoy hearing from you, pleaze call 541.412.7368. Z. and Mike Hi Janice,
We are doing pretty good all-in-all. Waiting to hear the port authorities findings. Our boats are still floating and our commercial dock facility is still standing. We were very blessed to have done so well. Our thoughts and prayers go out to those who were not has fortunate. It will be a long recovery for our port and for the Crescent City Port too. Thank you for checking and asking… If you would like to call Mike, he’d enjoy hearing from you, pleaze call 541.412.7368.

Z. and Mike

]]> Comment on Contact Us by Janice Cunningham in Redding http://www.bc-fisheries.com/contact-us/#comment-10 Janice Cunningham in Redding Sun, 13 Mar 2011 01:20:46 +0000 http://www.bc-fisheries.com/?page_id=8#comment-10 Hi Mike, Just checking in on you guys. Heard that the tsunami hit Brookings pretty hard. Hoping you're all okay. Your cousin, Janice & Shane Hi Mike,

Just checking in on you guys. Heard that the tsunami hit Brookings pretty hard. Hoping you’re all okay.

Your cousin,

Janice & Shane

]]> Comment on What’s Your Favorite Recipe by Julie http://www.bc-fisheries.com/2011/02/03/whats-your-favorite-recipe/#comment-7 Julie Fri, 11 Feb 2011 16:13:51 +0000 http://www.bc-fisheries.com/?p=29#comment-7 My favorite, if you can get your hands on fresh tuna steaks is blackened tuna. Heat up an iron skillet with some olive oil and Cajun spices and toss the steaks in for just a couple minutes on each side. I'm not much into lemon but you can add some fresh squeezed lemon over the top when done cooking. My favorite, if you can get your hands on fresh tuna steaks is blackened tuna. Heat up an iron skillet with some olive oil and Cajun spices and toss the steaks in for just a couple minutes on each side.

I’m not much into lemon but you can add some fresh squeezed lemon over the top when done cooking.

]]> Comment on What’s Your Favorite Recipe by me http://www.bc-fisheries.com/2011/02/03/whats-your-favorite-recipe/#comment-6 me Sat, 05 Feb 2011 04:23:56 +0000 http://www.bc-fisheries.com/?p=29#comment-6 Does Tuna Salad count? :-) Does Tuna Salad count? :-)

]]> Comment on What’s Your Favorite Recipe by anonymous http://www.bc-fisheries.com/2011/02/03/whats-your-favorite-recipe/#comment-5 anonymous Thu, 03 Feb 2011 22:35:21 +0000 http://www.bc-fisheries.com/?p=29#comment-5 My favorite is baked salmon in teriyaki sauce with pineapple chunks on top. It gives a sort of sweet and sour taste. My favorite is baked salmon in teriyaki sauce with pineapple chunks on top. It gives a sort of sweet and sour taste.

]]> Comment on What’s Your Favorite Recipe by Waylin http://www.bc-fisheries.com/2011/02/03/whats-your-favorite-recipe/#comment-4 Waylin Thu, 03 Feb 2011 04:42:05 +0000 http://www.bc-fisheries.com/?p=29#comment-4 This could be fun. Okay, here's my favorite. It's Barbecue Salmon in Dill Sauce. Dill Sauce: 1/2 Cup Sour Cream 1 Tsp Spicy or Brown Mustard 1/2 Tsp Dill Weed Juice from 1/2 Lemon Squeeze lemon juice over dill weed and let it set for on minute. Then mix in the remaining ingredients. Cover and leave at room temperature while cooking salmon. Barbecue one side of the salmon. Right after turning over the salmon, brush the dill sauce over the top of the fish and continue barbecuing. Allow sauce to thicken to a soft crust on the top of the salmon while finishing to barbecue. You'll want to experiment with the time as some people like a thicker sauce and some like it thin. Grind fresh pepper on the top before serving. This could be fun. Okay, here’s my favorite. It’s Barbecue Salmon in Dill Sauce.

Dill Sauce:
1/2 Cup Sour Cream
1 Tsp Spicy or Brown Mustard
1/2 Tsp Dill Weed
Juice from 1/2 Lemon

Squeeze lemon juice over dill weed and let it set for on minute. Then mix in the remaining ingredients. Cover and leave at room temperature while cooking salmon.

Barbecue one side of the salmon. Right after turning over the salmon, brush the dill sauce over the top of the fish and continue barbecuing. Allow sauce to thicken to a soft crust on the top of the salmon while finishing to barbecue.

You’ll want to experiment with the time as some people like a thicker sauce and some like it thin.

Grind fresh pepper on the top before serving.

]]> Comment on Enjoy Our New BC Fisheries Website by Z.Manning http://www.bc-fisheries.com/2011/02/02/enjoy-our-new-website/#comment-3 Z.Manning Wed, 02 Feb 2011 17:50:05 +0000 http://www.bc-fisheries.com/?p=21#comment-3 Beautiful Dave. Love the site and will show it to Mike soon....Thank you, Thank you. Beautiful Dave. Love the site and will show it to Mike soon….Thank you, Thank you.

]]> Comment on Enjoy Our New BC Fisheries Website by Deborah Schlecht http://www.bc-fisheries.com/2011/02/02/enjoy-our-new-website/#comment-2 Deborah Schlecht Wed, 02 Feb 2011 17:05:51 +0000 http://www.bc-fisheries.com/?p=21#comment-2 Love the new web site. Much easier to navigate. Cant wait to order some fresh fish! Love the new web site. Much easier to navigate. Cant wait to order some fresh fish!

]]>