Serve up sustainable seafood at home! Try these tasty and Shedd-approved seafood recipes.
Albacore tuna and soba noodle salad
Asian-style fish and chips
Chili Smoked Rainbow Trout Nachos
Clams with Spanish chorizo in saffron-wine broth
Creamy farmed bay scallop chowder
Crispy cod tacos
Farmed mussels in spicy vodka sauce
Fire-roasted red pepper soup with Dungeness crab
Grilled Alaska salmon with grapefruit and avocado salsa
Grilled arctic char with eggplant and tomato
Grilled mahi mahi with pineapple salsa
Lake whitefish "en papillote" with lemon and fresh herbs
Oregon pink shrimp crostini
Pan-seared halibut with mushrooms and pea shoots
Pecan-crusted catfish with cranberry-apple quinoa
Rainbow Trout with Orange-Saffron Sauce and Wilted Spinach
Striped bass with roasted tomatoes and olive tapenade
Wild Alaska pink salmon cakes with spring green salad
April 21: Lunch and Learn: Fresh and Sustainable Seafood
April 23: BLU Goes Green at the Chopping Block
April 27: Wine Tasting, Cooking Demo, & Dinner with Sitka Salmon Shares
See more details about upcoming events
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