Coastal Seafoods

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Coastal Seafoods will be closed Thanksgiving Day.
We will be open 10-7 Friday and 9-7 Saturday.

3 cups assorted mushrooms, roughly chopped
cup red wine

Saute the garlic and shallots in butter until soft, then add mushrooms and continue cooking for 8 minutes. Add the wine and reduce by half, then add the stock, soy sauce, and thyme and reduce by half. Season with salt and pepper.
Salt and pepper the char. Add oil to a hot pan and sear the char on the skin side only. Reduce heat to medium high and continue cooking for 8-10 minutes, flipping halfway through.
To serve place any greens on a plate followed by the ragout, then top with fish.

Michelle from City Pages stopped by for a chat about oysters. Check it out at
Oysters—an expert’s guide to a summer treat

St. Brendans Irish Organic Salmon
Coastal Seafoods is now carrying St. Brendans Irish Organic Salmon. St. Brendans Irish Organic Salmon comes from a cooperative of farmers working to restore the Irish salmon fishery. Using certified organic practices, this is a safe, sustainable fish. This fish is Certified Organic by Naturland, Irish Organic Farmers and Growers Association, Bio Suisse, and Qualit-France. Each organization performs annual environmental audits.
And it tastes great!!
For more information, please visit Cleanfish.com

The schedule for this years classes is now online. We’ve added a couple new classes and kept all of the old favorites. New this year is Gourmet Fish taught by Coastal St Paul’s Jahn Brink. Jahn also teaches at Cooks of Crocus Hill and at the Chef’s Gallery. On April 1st he will be making seared sea scallops with bacon aioli, halibut confit with gingered tomato jam and on September 9th its mussels with a saute of bell peppers and honeyed striped seabass. Jahn also has a habit of bringing in amazing deserts to finish the evening.
If you’re interested in taking any of our classes or just need additional information please give us a call at (612) 724-7425

Coastal Seafoods is now carrying Laughing Bird Shrimp. Laughing Bird shrimp are a sustainably raised Caribbean white shrimp. They are farm-raised in land based ponds in a closed loop aquaculture system; fed a mostly vegetarian diet with no added antibiotics, hormones, colorants, or preservatives. Testing reveals no mercury, PCBs or other contaminants. These shrimp are sold fresh, having never been frozen. They are the perfect size to make shrimp scampi, cocktail or to add to pasta dishes.

Larry Colbeck from Artisan Vineyards stopped in to talk to Coastal’s retail manager Damon Holston about Copper River Sockeye. Stop by their site to see the video.

Response to New York Times Article
The New York Times featured an article on January 23rd,2008; regarding mercury levels in sushi tuna. As many of our customers enjoy our sushi quality fish, we are aware how this article may raise some concern. Below is a link to the original article as well as an informative, accurate statement regarding mercury and tuna consumption from Fish Facts.
New York Times >>

Let the fish come to you!
Live too far to make it to one of our retail stores? Let us bring you the fish! Call our Minneapolis location during business hours to hear the day’s selection and place your order. Fish will be couriered to you by Quicksilver within 3 hours. Charges vary by distance and order size. Call 612-724-7425 for more details.