something is Fishy here....

As alert readers will remember, we are signed up for Blue Apron food delivery service; and as those alerts will also remember, I am on a reduced sodium regimen.  Which means that we don’t add salt to anything, but some of their proteins are more rich in salt than others.  So I have temporarily (?) ceased their deliveries, and instead have signed up for

They are similar to BA, but deliver the seafood with no other ingredients, and it’s up to you what you do with them, although their web site does have “suggestions” as to prep and dishes.  They have a nice variety of products, some usual and some not.  Salmon, Cod, and shrimp appear but so does Maine Redfish, Winter Skate, and Spiny Dogfish  . 

They club you with reminders that they are “wild caught, sustainable, and traceable”, trendy but not unusual terms these days.  Being our first time, we got a “such a deal” starter pack consisting of

A nice touch is that it is packed in dry ice, eliminating the problem of floppy unfrozen ice bags that often arrive with the BA.   I was surprised to see that they did follow through on their “traceable” claim, which you can find if you turn over the little bags

Dutch Harbor, AK?  Google maps will show you the location.  

Anyway, we decided to jump in the water (get it??) by starting with the Coho Salmon. Which had beautiful color and texture

We decided to prepare it with a variation (if I were a trendy foodie, I’d say “riff”) of “en papillote”.  Beginning with doing it “en aluminum foil” while the classic would use parchment.  There is a very nice recipe in the “Stone Soup Cottage (Missouri) cook book”, but it calls for tomatoes, leeks and so forth.  Worthwhile if you have the time, but we did the “what’s in the fridge?” technique.   So MFO buttered up some foil squares, sliced some carrots and lemons, pepper, and made up a bed for the Salmon.

put the fish on it, added some flakes along with a few capers

sealed it up, popped it in the oven along with some slices of little red potatoes that were tossed with oil and some smoked paprika, and after a bit

Viola!

We plated it, added a glass of New Zealand Sauvignon Blanc, and had a very nice meal!   

We both thought it was some of the best salmon we’ve had lately, terrific flavor, nice texture.  I am eager to try some of the rest of their products…

Incidentally although “en papillote” sounds swishy, it is a very easy and rewarding way to prepare seafood.  In the packet it stays moist, absorbs flavors of whatever stuff you put with it and no worries about burning or drying it out.  Try it sometime..

And while we were preparing the dish we saw the Gary Chouest come under the bridge and head for Norfolk.  It had been moored up by Myrtle point for a couple of days after arriving in the mist and fog.

Anyway, while not turning to a pescatarian diet I am looking forward to exploring Sea to Table further. 

And next time we’ll find out what in the world is that thing adorning the roof of the Feeder’s digs?

Meanwhile don’t forget to

DFD (with limited sodium!)