Any coastal region will claim to have the best seafood, but in the Pacific Northwest, we really do have a bounty of fish, shellfish, and crustacea that are difficult to match. Salmon, crab, mussels, and oysters are right in our backyard, fresh and delicious and ready to be prepared by the master chefs who grew up or moved to the West Coast in pursuit of such rich ingredients.
Our seafood is also easily paired with the offerings of our land; local dairies, wineries, and farms provide the perfect complement to the region’s seafood, creating a uniquely Northwest taste that can’t be ignored.
Pacific Northwest Seafood: Steeped in History
For hundreds of years, the Swinomish tribe has been collecting shellfish and fishing for salmon in the waters of the Puget Sound. A staple in the Swinomish diet, the salmon were believed to be a blessing to the tribe, and a reliable source of nutrition and much more.
To this day, the Swinomish respect and revere the sea life of the region—every year in June, the Swinomish Casino is proud to host the Skagit River Salmon Festival, a diverse partnership that emphasises appreciation and conservation of this crucial piece of the Pacific Northwest’s history.
That love and care comes through in the way that the people of the Northwest cook with and serve the bounty of the oceans and rivers. From the meals shared between the Swinomish, Skagit, and Salish tribes, to the fish provided to major grocers by Swinomish fishers today, the seafood of the Pacific Northwest isn’t viewed as a simple commodity; it’s a part of our history.
Local Color, Local Ingredients
At the Two Salmon Cafe, diners are treated to a casual environment, which includes a wide variety of selections from fresh seafood to your favorite comfort meals—but most of all, they experience local ingredients and recipes that are rich with history.
Look for recipes featuring salmon, crab, and local shellfish, which highlight both the history of the ingredients and the tradition of caring, conscious preparation. Try steamed Samish bay manila clams with chorizo, garlic, heirloom grape tomato, and vermouth, or grilled, wild-caught Pacific salmon in huckleberry white wine butter sauce. Even the Kobe beef is grilled over local Alder wood, and glazed in a local Cougar Crest merlot.
Other coasts may claim to have the best seafood, but here in the Pacific Northwest, we believe our history and tradition help define and elevate our ingredients and recipes. Using the bounty of both the land and sea, the master chefs of the Northwest can bring out the true beauty of the sea life from our beloved local waters.
