Save $60 on 10lbsAlaska Spot PrawnsThe cleanest, purest shrimp in the world. From the Gulf of Alaska.Free shipping. $60 OFF on 10lbsSweet Pink ShrimpBig, delicate and super sweet!! 4 lb. box, delivered! Giant King Crab Legs & Claws$179Avg. 1/2 pound per leg! Our award winningSmoked Sockeye 4lb Gift Box$99.95Glazed with local Honey and spices. Limited supply, while it lasts. First come, first served. The world's best-tasting fish. 5 lb. Sockeye Salmon Giftbox$109.95The taste of Pure Alaska.Shipped FREE to your door. King Salmon TrioSave $46 on nine pounds of our best Alaska King Salmon.FREE Shipping.Back by customer demand. Six Extra-Large Tails $199.95 Lobster Tail Sale12-14 oz each, very large, meaty tails. Troll-CaughtSushi-grade, premium White King Salmon Fillets. Available for a limited time. Razor Clam SteaksFat, sweet and succulent. Great for frying or sauteing. Alaskan "Dry Boat" Scallops Two sizes, 8-12 ct. and 10-20 ct.

Our "Dry Boat" scallops have no moisture added. Ready to eat!4 lbs. of Smoked ScallopsFREE FedEx Shipping.Sweet cherry wood smoked. Makes an elegant appetizer. Bulk Pack Savings!8 lbs. of Alaska True Cod FilletsFREE FedEx Shipping.Fresh from our boats! Alaska True Cod is the best 'fish 'n chip' fish.Scarlet Snapper One of the best tasting white fish you'll ever have. 8 oz. fillets, boneless, skin-on. VOTED BEST IN WESTERN WASHINGTON 3 STRAIGHT YEARS2013, 2014, 2015 Trapper’s Sushi offers a restaurant where you can sample the best in traditional and modern sushi rolls. Our menu offers a great variety of over 28 long rolls, nigiri, and even non-sushi items. Our restaurants offer a family friendly atmosphere where you can enjoy a night out, or bring your closest friends and enjoy watching the game at the bar. So come on in and enjoy some fresh and delicious sushi creations at Trapper’s Sushi. Trapper’s Sushi philosophy is simple, give the best service and best food possible.

We are a family friendly restaurant and kids love coming to eat at Trapper’s Sushi. We want to make sure EVERY customer that comes in feels like they had a great time and the food was outstanding. Follow Us on Facebook, Twitter, & InstagramOur genuine Oregon Wild Chinook Salmon is caught by our semi-wild friends, in the ocean across the road, then honest-and-truly smoked for at least a day with alder cut from nearby woods. Each satisfying piece is filleted by hand and monitored to smoky perfection in all kinds of wind and weather by Ron, Sean, and our trusty keepers of the flame — making it the most famous smoked salmon on the Northwest coast. on December 24, 2012 at 12:00 PM, updatedThe very word suggests lifestyles of the rich and famous, diamonds and Champagne. Not only is it pricey, there are serious ecological concerns about the survival of wild sturgeon due to pollution and over-fishing (the importation of caviar from the nearly endangered wild beluga sturgeon was banned in the U.S. in 2005).

And then there's the carbon footprint issue of shipping anything from as far away as the Caspian Sea, where the most famous caviars hail. For all these reasons, many of us eat our blini (buckwheat pancakes) sans fish eggs these days, but if you shop carefully, you can find delicious domestic caviar that's sustainably raised and priced for people not in the tiara-and-top-hat set.cooking sushi rice absorption Sustainable domestic choices According to the Monterey Bay Aquarium Seafood Watch program, an ocean watchdog group that monitors the best and worst choices for seafood eaters, farmed domestic white sturgeon caviar (raised in closed-system tank operations) is rated as a "good alternative" to wild imported caviar, and wild salmon roe is listed as a "best choice" for roe-lovers. where to buy sashimi grade ahi tuna

Add sustainably farmed domestic trout and paddlefish, and carefully regulated freshwater whitefish roe, and there are plenty of choices for every budget and palate. In the U.S., the term caviar can be used only when the roe is harvested from sturgeon and paddlefish; jiro dreams of sushi dvd netflixall other fish eggs must be labeled as "roe" and indicate the species of the fish they came from. sushi yoshi menu saudi arabiaFarmed sturgeon caviar's fine beads, creamy, briny flavor and elegant dark grayish brown or black color makes it the most sought after of all fish roe, and you'll pay for the luxury: It runs from $74 to $150 an ounce, depending on the species and grade.jiro dreams of sushi bio

"It's the perfect celebration food," says Gregg Pobanz, the retail manager at Newman's Fish Company, inside City Market in Northwest Portland. "It's so dynamic -- the burst of flavor you get from mashing the eggs on the roof of your mouth, the buttery finish, it's a sublime treat."sushi maki menu calories Pobanz is particularly excited about the white sturgeon caviar he buys from Leo Ray, founder of Fish Processors of Idaho. sushi of gari order onlineHis caviar, from a small-scale, sustainable sturgeon farm in southern Idaho, retails at a hefty $68 an ounce, but Pobanz claims that it can compete with the best Russian varieties; he also carries fresh sturgeon fish from the same source. Roe, a budget-friendly indulgence If you're not ready to spend that kind of cash, take a step down from caviar in price, but perhaps not in flavor, with roe from sustainably raised or sustainably caught wild fish.

Roe harvested from wild salmon, especially from keta (also called chum) salmon, is a bargain starting at around $7 per ounce and up. The large, bright orange eggs pop like tiny water balloons in your mouth and yield a pronounced salmon flavor and a sweet finish. You may know salmon eggs as ikura on sushi menus, but the juicy roe is also great served with wild smoked salmon in spreads, dabbed on thick cut potato chips, mounded on deviled eggs, or served on potato latkes with sour cream. If you prefer smaller beads and a milder flavor, farmed trout roe may be for you. Trout roe has the same bright orange color as salmon eggs, but they're smaller, pop cleanly and finish with a burst of flavor that tastes something like jumping into a pristine freshwater lake. The taste is so subtle, in fact, that trout roe is often infused with other flavors to augment their subtle saltiness. Sake and bourbon are surprisingly good when married with trout eggs, but bacon-infused trout roe? use discretion when buying dressed up roes.

Trout roe runs about $11 an ounce and up, depending on the grade and quality. Whitefish roe is much smaller, golden or apricot in hue, with a buttery flavor and a lovely, firm bite/crunch. The fish inhabit freshwater lakes in Montana and the Great Lakes region and are caught under strict quotas. The mild flavor and affordability of the roe lends itself to flavor infusions as well -- beet and saffron, wasabi, ginger and truffle are a few of the most common flavors. Whitefish roe can be had for around $6 per ounce and up. Lumpfish roe, one of the most popular "caviar substitutes," is affordable and widely available, but it's not recommended by ocean sustainability watchdog groups. Lumpfish are a thick-skinned, deep-water fish that travel great distances to spawn in shallow waters; they are not farmed. The flesh of lumpfish is very oily, so it is not eaten: the fish are taken only for their roe. For these reasons and the concern of overfishing of the species, Ocean Wise, a sustainable fisheries monitor connected to the Vancouver Aquarium, has placed lumpfish roe on the "not recommended" list.

Buying, storing and serving When purchasing caviar or roe, figure about one-half ounce per person if you are serving it by itself, just on traditional toast points or a neutral-flavored rice cracker, as Pobanz suggests. "The little blini, potato pancakes, crème fra‹che and stuff are cute, but I'm a purist. Give me some good white sturgeon caviar and a glass of dry white wine and that's it. That's the best way to taste the beauty of it," he says. If you are just caviar-curious and you plan to serve the roe as a garnish on hors d'oeuvres, you will be able to get about 8 to 10 servings of one-half teaspoon each from a 1-ounce jar. Only buy what you will eat in one sitting; caviar will keep for only a day or two in the refrigerator once the jar is opened, and it doesn't get better with time. Before opening the jar, keep it in the coldest part of your refrigerator, even on an ice pack, but do not freeze it. Whether you spoon your caviar or roe over blini or eat it straight out of the jar, don't get out your best silver spoon, or metal of any kind, warns Pobanz.