07/18/17
Behind the Blog with Sarah Trenalone of Champagne Tastes: Pescatarian Recipes
We have had one of our busiest (new product launches & a warehouse move!) and best years in the last 32 years of Orca Bay’s existence. One of the main highlights has been establishing relationships with a small select group of seafood lovers. Our first Orca Bay Blog Ambassador is Sarah Trenalone of Champagne Tastes: […]
Read More06/01/17
Orca Awareness Month
Since 1985 our company’s founders have had a special place for the orca whale and since our concern and love for them goes beyond our namesake. In 2016 Washington and British Columbia governors declared the month of June officially “Orca Awareness Month”. In honor of our giant friends of the sea, we are donating proceeds from all […]
Read More05/04/17
Alaska Rockfish Tacos for Cinco de Mayo
Enjoy this simple, quick, and delicious Cinco de Mayo or any other meal, any other day of the year. Ingredients rockfish 1#, cut into 1/2” squares sweet onion 1 med, julienne jalapeno […]
Read More02/28/17
Feliz Mardi Gras
Put a delicious seafood spin on this gumbo recipe. 1 cup chopped onions 1/2 cup chopped celery 1/2 cup chopped bell pepper 2-4 garlic cloves, minced 2 andouille sausage, sliced in rounds 1 can of tomato paste 2 cups seafood base (shrimp or clam; if you can’t access beef or chicken base will work) 2 […]
Read More12/15/16
Wild Alaska Sockeye Wellington
Beef Wellington, traditionally made of beef, mushrooms, pate, and madeira wined baked in a pastry was named after Arthur Wellesley whom after defeating Napoleon was named the Duke of Wellington. This holiday season we thought we’d put a wild spin on the classic recipe and work with the “other red meat”, Wild Alaska Sockeye salmon. […]
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