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Greetings!
It is time to offer more fish to all of our wonderful fish customers.
FRIDAY, MAY 20, 11 a.m. to 3 p.m.
San Juan Island Food Co-op, 775 Mullis next to Bakery San Juan
- Rockfish Fillet $ 8.00 per lb
- Pacific Cod Fillet $ 6.00 per lb
- Halibut CHEEKS $16.00 per lb
- SOCKEYE fillets (Fraser River) $ 9.00 per lb
All of these yummy fish products are available at the Co-op for these same prices. The Co-op has "Public" hours every day from 11-1:00 p.m., but these public hours are going to be extended in the near future. But for now you can get your fish handed to you by the guy who caught them-- ME!   | | Good bye Compost It! |
We are trying to "train" our fish customers to buy my fish at the co-op, since we have closed Compost It. Plus the Co-op is the ONLY store on the island where you can buy my fish, and the co-op supports many local island producers like myself. I personally think everyone should shop there. .
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How does Matt cooks halibut cheeks?
 One pound just fits into a 10" frying pan. I cut them into smaller pieces so they all get done at the same rate--between silver-dollar and 50-cent piece size (but even then I pull the smaller pieces out first). Then I add salt, pepper, granulated garlic (fresh garlic burns in the hot pan), parsley flakes, and olive oil, then I toss 'em around like a salad so the "marinade" gets all over; they can hang out like this for a little while... When I cook them I get the pan pretty hot, then add olive oil (which will smoke), then throw some butter in there to melt (I add oil first so the butter doesn't burn). When I add the butter it makes it splatter, so I'm close behind with the halibut cheeks (I use lots of oil and butter, so I can drizzle it over the rice or potatoes, or dip bread in it). I pretty much just set them in there, wait just a bit, then start flipping them. After they cook for less than a minute on each side I animate them by shaking the pan. Don't cook them for too long--they should be a bit "sushi" in the middle. serve them immediately. yummy. |
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Update on HB 1210
Last January I asked for help in writing to State Rep. Kristine Lytton, urging her to vote no on this bill which would reduce the time gillnetters could fish. There was a tremendous response, for which I am very appreciative to you all. It made a difference in the outcome by demonstrating that there really is a local consumer customer base who cares where their food comes from. The short story is that the bill didn't go through. It did move out of its committee in which your letters were trying to kill it, but then it sat and sat in the Senate committee and never moved forward
 | HB 1210 fails to move through. It's Done. Our fish customers REALLY did make a difference!!! Thank you!
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. Ultimately, the Bill's sponsor attached it to the State budget bill as a non-revenue item, but somehow common sense won and it was eliminated from the Bill and was dead for that legislative session. Lets hope it stays dead. Your action was a huge boost to the morale of the people who work with our association, who work very hard as watchdogs on issues like this. So thank you all so much for taking the time to pipe up and make a difference.
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