Jarr Bryan - In the kitchen with the Pike Place Fish guys: 100 recipes and tips from the world-famous crew of Pike Place Fish

If the throw is all in the wrist, the catch is all in the biceps!

INTRODUCTION

F or years, decades even, you have found us, the crew of world-famous Pike Place Fish, in the heart of Seattles bustling public market doing our thing. Next to the fresh flower stalls, and the vegetable stands, and the handmade belts and hats, we throw (and catch!) a lot of salmon. We fillet halibut, pack mussels, and clean crabs to be cracked open in Seattle kitchens and also to be flown to Idaho, Kansas, and Oklahoma, too. We spook customers with an attack fish on a string (adults always jump more than the kids), then enjoy a good laugh together. We give a lot of hugs, mug for a lot of snapshots, and sell a lot of great seafood.

But our thing isnt any one of those things; in fact, our thing is even more than the sum of all its parts. This thing we believe in more than anything else is making a connection with each and every person who stops in to Pike Place Fish and really touching the life of our customers, whether theyre buying or not. With every person we talk to, we have a new opportunity to improve someones day, to teach someone how to store or handle the fish theyre buying, or educate someone on why making ocean-friendly choices actually makes a difference. We do this when we hand out tastes of salmon jerky to people curious to try this unusual treat and when we sell crab cocktails for people to eat while they navigate the waterfront crowds. Yet every day we hear the same simple question from our customers as we wrap their halibut, salmon, shrimp, crabs, and mussels: How do I cook this? Whether the seafood they have chosen is totally unfamiliar or the customer is just tired of the same old recipe, we are continually pressed for our favorite ways to prepare seafood. For years, people have been asking us to put out a cookbook compiling them all.

The historic Pike Place Market, where Pike Place Fish is located, has terrific wares and great energy.

We all have our own go-to recipes that weve been sharing with customers for years. We each have tips and tricks and shortcuts for busy folks, for families with kids, for customers looking to branch out or angling for a great company dish. But now that weve gone totally sustainablecarrying only fish and seafood whose harvest promotes healthy, diverse oceanswe feel as if there was a reason we havent done the cookbook until now. Not only can we share recipes, which is fun and awesome, but we get another venue for helping people get what sustainability is all about. We get to do what we love and talk about why it matters what fish we sell, and which you buy and eat. We also realize that as much as we love touching the lives of the people who come through Pike Place Fish or who order from us online or call in, we are thrilled to have the opportunity to connect with so many more people, people who might not ever make it out to Seattle but who will read this book. We want you to think of us as ambassadors (even though we wear orange overalls instead of suits): ambassadors of sustainable food systems, ambassadors of Seattle and our rockin West Coast lifestyle, ambassadors of a commitment to integrity and fun, and ambassadors of Pacific salmon, Alaskan halibut and spot prawns, Dungeness crab, and so much more!

Yori doing what he loves bestsharing salmon jerky samples with the crowd.

This book also introduces you to recipes from longtime customers, and from the businesses and restaurants we supply and are surrounded by at the Pike Place Market, all of whom enjoy great seafood just as much as we do. We do this because Pike Place Fish is more than just a business that sells seafoodit is a community that interacts with and affects everyone who it touches. This cherished belief helped make Pike Place Fish the world famous fish market it is today, as did you, our loyal customers.

We love our customers!

We thought a lot about what went into this book. We tested and retested each and every recipe, and included only those that knocked our socks off. We tried to give you as many chances as possible to work healthy, delicious seafood into your day. Start with a crab quiche at breakfast and at sunset end with Alaskan king crab legs on the grill. We tried and tested and tasted scores of basic recipes for chowders and crab cakes and all the standards, and included only the ones that either offered us something new or represented a traditional recipe as solidly as a classic should. We know what its like to need to feed a family, and weve included recipes kids will happily eat that can also be prepared in a flash, even on a weeknight. And the influence of different cultures and our families culinary heritages is seen on every page, from Japanese-style miso soup with clams to Caribbean seafood chowder to Filipino-style squid. You have always been able to buy our delicious rubs, and now you can also make them at home. Start with great fish, rub it up, then roast or grill it. Youve never had better, or simpler, eating. Whether youre a beginner with a lot of questions or an expert looking for new dishes to add to your repertoire, we hope you find just what you need. In short, enjoy! And drop us a line or come by and tell us what you think. This is only the beginning of a whole new relationship with you all, and we couldnt be more excited. Thanks for coming along on our ride.