From the Galley - Wildly Delicious!

Our galley on the Ocean Oasis has an Olympic Diesel stove which supplies heat, hot water, and a surface to cook. For us it is the equivalent of a crackling fire on a cold winter's day - and the source of many wonderful seafood recipes.

Health Tips: Alaskan salmon is rich in nutrients and Omega 3 fatty acids and can promote health by reducing the risk of cardiac arrest, stroke, and developing blood clots. The American Heart Association now recommends two servings of fatty fish per week.

Thawing Tips: To maintain the high quality of our seafood products, always thaw them in the refrigerator. Allow 1-2 days for whole fish, at least one afternoon or overnight for steaks, fillets and shrimp. Always open the vacuum package bag when thawing. If you must rush-thaw your product, submerge it in COLD water in the sealed vacuum package bag or in a zip lock bag.

Cooking Tips: Our #1 rule is to never overcook seafood. Fish steaks take 4-5 minutes per 1 inch of thickness per side, depending on the heat. Fish cooks and cools fast so don't let it sit very long before enjoying this delicious treat.

We hope you enjoy our Seafood Recipes!

Join Our Mailing List

Sign up for our mailing list!
Be the first to hear about locations, days and times for dock sales plus other news from the F/V Ocean Oasis.

Dock Sales – Retail or Wholesale

Direct from the Fisherman

2013 Spring Schedule
(Hours 10am to 6pm)

Apr 4 Friday Harbor
Apr 5 Lopez Island
Apr 6,7 Orcas Island
Apr 8,9 Anacortes
Apr 10,11 Port of Everett
Apr 12 Port of Poulsbo
Apr 13 Port Orchard Marina
Apr 14,15 Tacoma-Thea Foss

Testimonials

We have purchase seafood from Troller Point Fisheries for over 5 years now, for two simple reasons: It tastes like fresh for up to at least one year and the price beats any local market. This is by far and away the finest seafood we eat throughout the year. We typically load up our freezer around November and eat from it the entire year. The processing using pressure bleeding and flash freezing guarantees the freshness. After growing up eating salmon steaks as a kid (my dad never wanted to waste an ounce of meat), the last thing I enjoy doing is picking through the bones. Not with, Mark, fillets. We eat at least two meals a week from Troller Point and can not remember ever having a bone in a fillet. This is simply outstanding seafood that lasts and lasts while always tasting fresh. If you have not tried the Alaskan Spot prawns, you are really missing out.

from Karl, Laurie & Maryliah Leaverton, Bellevue & Blakely Island Washington