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.
Direct from the Fisherman
2017 SPRING SCHEDULE 10am to 6pm
May 17 – Friday Harbor Break Water Float
May 18-19 – Orcas Island Westsound Dock
May 20 - Lopez Island Marine Center
May 21-22 - Anacortes
Cap Sante Marina B Dock
May 24-26- Port of Everett
May 27 - Port of Poulsbo
May 28 – Port Orchard Marina Gate 4
May 29-30 – Tacoma
Thea Foss Waterway
Please bring your Troller Point reusable bag with you to the boat.
See our Dock Sales page for directions to these dock locations!
We accept MC, VISA, and local checks
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