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Seafood Grilling 101

by Michael Selby, executive chef
Friday, July 12, 2013

How often does grilling yield better results than baking or pan roasting? If you have to think about it, the real answer is something along the lines of “who cares?” The flame, the aroma, the cold beverage, the “neighborhood showoff” factor, the simple act of cooking outside… it’s all about the experience and the taste!

The most important point to understand is that somewhere inside your grill lives an evil spirit whose only job in life is to make your food stick to the grill grates when you’re intimidated or ill prepared. Well maybe not, but it can seem like it!

Read on if you are interested in becoming a master of grilling. Read on if you want to free yourself of laying down sheets of aluminum foil. Read on if you want to grill seafood this weekend!

The lowdown on wolffish

by Pat Yorek, director of meat and seafood
Tuesday, April 9, 2013

Move over herring and lutefisk, we have something new coming from Norway. We’d like to invite you to experience something new in our stores – Norwegian wolffish! It’s available for a limited time only – April 11-17, 2013. Hurry in while supplies last!

With a name like wolffish, you may think it has a strong and aggressive taste, but it is quite the opposite. Wolffish has a mild flavor with just a hint of sweetness. It’s very similar to cod or halibut – the meat is pearly white, firm and lean.

Why such a forceful name then? Wolffish aren’t the prettiest fish in the sea. They have prominent, somewhat frightening teeth that allow them to feed on shellfish-like mussels and scallops, hence the sweet flavor of the fish.

Fresh Alaska Salmon

by Pat Yorek, director of meat and seafood
Wednesday, June 1, 2011

Fresh Alaskan salmon is almost here at Lunds and Byerlys! We are so excited for the season to start as we bring in the freshest and highest quality of salmon that you can find in Alaska. We have traveled to various regions of the Great Frontier scouring for the best salmon to bring home to you year after year. And no one in the world knows salmon like our friends up in Alaska.

 

Fish Can't Save Themselves

by Bea James, senior manager of organic, natural and sustainable programs
Monday, May 23, 2011
Responsibly SourcedOur seafood departments have been navigating toward offering more and more sustainable seafood choices and I’m proud to say that since 2005 we have made significant strides toward this goal. Currently, over 50 percent of the seafood we sell is from sustainable wild-caught and aquaculture fisheries. We call our sustainable seafood program “Responsibly Sourced” and where ever you see that name in our seafood department you know your fish choice has come from a sustainable wild or farmed fishery.

Welcome to Our Blog

It was created with a simple goal in mind: to provide you with a heaping scoop of mealtime inspiration and food education from our passionate and knowledgeable staff. Our contributors come from every corner of our company and are truly experts in their field.

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