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blog Category: Seafood

Frozen at Sea Wild Salmon

posted on November 3rd, 2016 by Craig Tsuchiyama

Do you miss having fresh tasting fish during the winter months, and getting the essential intake of Omega-3 fatty acids that only fish like wild Salmon can provide? We’re proud to introduce our Frozen-at-Sea Salmon (FAS) product which is a better quality and fresher tasting fish than some of our fresh fish products. During the peak of the season when the salmon are at their best, King and Coho salmon are frozen-at-sea.  This allows us to have superior quality wild salmon year-round. These fish are actually “fresher than fresh”, have better quality and are better tasting than some of our fresh fish products. The technique has been perfected over the last decade. The key is immediate, rapid freezing at very low temperature (minus 40° F) known as cryogenic freezing, right on the boat. The fully frozen fish are dipped several times in freshwater to give them a thin coating of ice which seals in moisture and prevents dehydration. FAS salmon can be maintained at minus 20°… Read More

Mediterranean Branzino

posted on September 21st, 2016 by Carl Smith

Our seafood departments are proud to feature Branzino from the Mediterranean during our Yum to the World celebration going on in-store from September 21 - October 18. Branzino is a silver-skinned fish found in the European sea and saltwater lakes. It goes by many names, such as European sea bass, spigola, loup de mer, róbalo, and lubina. Branzino ranges in size from one-and-a-half to three pounds. It has a firm, white, delicate-flavored flesh that is almost sweet and the few small bones make for easy filleting or preparing whole. It's a prized fish in Italian, Spanish, and Greek cuisines and is often prepared grilled, roasted, poached, steamed, or braised whole. Branzino really shines in the recipe below for Lemon Stuffed Grilled Branzino. Enjoy! Lemon Stuffed Grilled Branzino Recipe by Barbara Lynch www.foodandwine.com Serves 4 Ingredients: Four 1-pound whole branzino - scaled and gutted, heads and tails removed Salt and freshly ground pepper 4 thyme… Read More

A New Dip in Town – Muhammara

posted on June 29th, 2016 by Rich Ferranda

Move over hummus and baba ghanoush! Meet our new favorite sidekick: muhammara. It’s a Mediterranean delight of a spread packed with walnuts, roasted red peppers, pomegranate juice, quinoa and a bit of sprouted wheat and rye. You'll too fall in love with this multi-purpose mouthwatering dip. We love muhammara as a dip for crudite, paired with warmed pitas, or as a sandwich/wrap spread. Our secret and easy trick to add rich, bold flavor to any white fish? Simply top it with muhammara after grilling. Your summer party guests will be blown away. Grilled Lemon Pepper Halibut Topped with Bristol Farms Muhammara Dip Ingredients: 1 -pound halibut fillets, 1/2 to 3/4 inch thick 2- teaspoons dried basil leaves 1 -teaspoon lemon pepper 1- teaspoon seasoned salt 3 -medium zucchini or radish, cut into 1-inch coins 1 -medium red bell pepper, cut into 1-inch pieces 2 -tablespoons Bristol Farms Extra Virgin Olive Oil or vegetable oil 1- 8 oz package of Bristol Farms Muhammara… Read More

Summer Seafood Roadshow

posted on May 20th, 2016 by Craig Tsuchiyama

Mark your calendar for this two-day event where we will be offering the freshest seasonal seafood at special prices! That’s not all! Our Seafood Mongers will be on hand to offer complimentary portion cutting, seasoning, and packaging of any whole fish purchase. We'll be slinging a wide variety of whole fish, fillets, shrimp, lobster tails, oysters, and more! Click any of the dates below to add the event to your calendar. See you there!   Palm Desert May 28 from 10 - 5pm May 29 from 10 - 5pm Newport Beach June 4 from 10 - 5pm June 5 from 10 - 5pm South Pasadena June 11 from 10 - 5pm June 12 from 10 - 5pm Rolling Hills June 25 from 10 - 5pm June 26 from 10 - 5pm Westchester July 23 from 10 - 5pm July 24 from 10 - 5pm La Jolla August 6 from 10 - 5pm August 7 from 10 - 5pm Santa Monica August 20 from 10 - 5pm August 21 from 10  -5pm Manhattan Beach September 10 from 10 - 5pm September 11 from 10 - 5pm Westwood September 24 from 10 - 5pm September 25 from 10 - 5pm West… Read More

Now In Stores! Copper River Salmon

posted on May 19th, 2016 by Craig Tsuchiyama

We've long awaited this prize-winning salmon and it's finally here! Copper River season officially opened up on Monday of this week, and we have already received our first allotment of this delicious, lean, ruby-red salmon with a subtle and mild flavor that you're sure to love. This is the perfect fish to enjoy for the summer paired with bright flavored salsas, chutneys, and sauces. Sockeye Salmon fillets are being offered in our seafood departments, but stay tuned for updates on the Copper River King variety. Call your local Seafood Department for availability. So what's the hype about Copper River? The Copper River derives its name from the rich copper deposits found along the riverbank. First used by the Alaska native population, and later by settlers of the Russian Empire and the United States, this massive body of water has 13 major tributaries, is a mile wide and runs at 7 miles per hour. Dropping an average of 12 feet per mile and draining 24,000 square miles, it is the 10th… Read More

Now in Season! Fresh Northern Pacific Halibut

posted on May 13th, 2016 by Craig Tsuchiyama

Now in season is our fresh, wild caught Northern Pacific Halibut available in our Seafood Departments. Our halibut is caught from the icy waters of the North Pacific, and they are estimated to range from 30 to 60 lbs! We believe these halibut provide the absolute best in flavor, moistness, and flakiness, not to mention having the most cooking versatility. Bake, broil, BBQ, pan fry, or deep fry - you just can’t go wrong. Visit us soon for a chance to enjoy these beautiful fillets while they are available for the summer months. Are these coming from sustainable fisheries? Yes, indeed. Alaska’s Department of Fish and Game has set forth strict catch limits and policies. Will these limits and policies affect the availability to the consumer? At times, but these regulations will help make sure we’ll have these prized fish for years to come. Visit our Seafood Department soon to catch our fresh, seasonal halibut. Enjoy in our recipe below for Grilled Halibut Tacos with Chipotle… Read More

Citrusy Sumo Salmon Salad

posted on February 29th, 2016 by Craig Tsuchiyama

Sweet citrus is at the peak of the season and we've come up with some great recipes to enjoy it by. Here we pair our Fresh Atlantic Salmon with the sweetness of Sumo Mandarins in a delicious dinner salad that will have you going back for more. Sumo Mandarins are such a joy to eat - they are easy to peel, giant in size, and are one of the sweetest citrus varieties you will ever encounter. We recommend you try this recipe soon as Sumo Mandarins will be in season for only a few more weeks. Enjoy! Sumo Salmon Salad Serves 2 The Glaze: 2 tbsp. orange marmalade 2 tbsp. soy sauce 1 tbsp. light brown sugar salt & pepper The Salad: 1 pound fresh Atlantic salmon fillet 1 Bristol Farms 5 oz. spring mix salad blend 2 Sumo mandarins 1/4 cup fresh pomegranate arils The Dressing: 1/4 Bristol Farms Olive Oil 2 tbsp. fresh squeezed Sumo mandarin juice 2 tbsp. white wine vinegar Method: 1. Heat the broiler to medium heat and adjust the rack to 6 inches from the flames. Prepare a broil pan with… Read More

Bristol's Own Handmade Dungeness Crab Cakes

posted on February 19th, 2016 by Craig Tsuchiyama

Do you ever crave that Dungeness crab cake you had while on vacation somewhere in the Pacific Northwest?  How about being able to have a fresh, handmade Dungeness crab cake that you can take home and put on the stove without the added fuss or mess? Our Dungeness cakes are crafted right in our seafood department by adding our own special blend of all natural seasonings with fresh cooked Dungeness crab meat. By using the same high quality crab meat we sell on a daily basis, our crab cakes will also taste as fresh as if you just made them from scratch. Maryland might hold the tradition of crab cakes but these Pacific Northwest style crab cakes are sure coming on strong. If you prefer the delicate, slightly salty and sweet flavor of Dungeness crab, I think you’ll agree these cakes rival the Maryland style crab cakes - at least here on the West Coast. By the way, our handmade Dungeness Crab Cakes are on sale now through February 23. As with all wild caught seafood, certain fishing… Read More

Fish & Chip Fridays are back!

posted on February 16th, 2016 by Brian Casey

Captain's Orders! Get to your nearest Bristol Farms café for our Fish & Chip Fridays! Staring Friday, February 19, the cafés in our Rolling Hills, South Pasadena, Newport Beach, La Jolla, and Palm Desert stores will host our "back by popular demand" fish fry every Friday from 4-8pm. Your taste buds will be saying, "Aye Aye, Captain!"  Your meal will include two pieces of beer battered white cod fillets, cole slaw, tartar sauce, fresh lemon wedge, and  French fries all for $8.99.  We don't use just any beer batter; we use Widmer Hefeweizen to make our batter, which is absolutely fantastic! We even offer a kids meal, which includes 1 battered fish fillet, French fries, and a fruit cup for $6.99. We would love for you to join us!  Grab a cold beer to wash it down, or possibly a nice glass of white wine. Just close your eyes and imagine you are an outdoor enthusiast eating your catch on the shores of your favorite lake, hungry, relaxed and happy to be alive. Our Fish Fridays… Read More

Clear Springs® Rainbow Trout at Bristol Farms

posted on January 28th, 2016 by Craig Tsuchiyama

Imagine pure, drinkable spring water gushing out of the side of a canyon wall at a constant temperature of 58 degrees, even during the hot summer days. Above this “underground reservoir” is a surface covered with lava rock that serves as a natural water filter as the winter’s snow melts and sifts through it. After filtering through lava rock, this pure spring water gushes from the Snake River canyon walls into raceways where the trout can grow in their preferred water quality and temperature.  Pure, clean oxygenated water is essential for raising the finest Rainbow Trout. The Magic Valley is home to thousands of natural springs generated by Idaho’s Snake River Plain. Today, Rainbow Trout are grown in large-scale, continuously controlled production facilities. While three species are farmed commercially—Rainbow, Brook, and Brown—by far the most popular is the Rainbow Trout, native to the West. More than 70% of all Rainbow Trout raised in the U.S. is grown in a 30-mile… Read More

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