June 18, 2013
/PRNewswire/ -- Duke Moscrip, the owner of
Duke's Chowder House
, is pleased to introduce "Duke's Premium Halibut." Harvested from the cold waters near
, Duke's Premium Halibut is "better than fresh" because it is ice chilled at the source and processed immediately after harvest, making it more consistent with a just-caught fresh flavor.
Duke has served Alaska Halibut in his restaurants for many years but he wasn't always thrilled with the fresh and frozen options. They didn't offer the consistency or quality that he needed. Committed to sustainability and recently featured in the May issue of
, Duke decided to head to
to source the fish himself.
In May, Duke traveled to
at the height of the commercial fishery. While there, he met with fishermen, inspected hundreds of halibut, and boarded a commercial vessel. While on board the F/V Miss Gina
he watched the long lines being set with hooks and dropped to a depth of 300 feet. While consulting with the plant manager,
, at Pacific Seafood in
, Duke determined that he needed 20 to 40 pound halibut which were bled and "Ice Chilled" immediately after capture and vacuum packed and frozen within twenty four hours to preserve freshness.
This approach is unique in the restaurant industry, and Duke explains, "Our halibut is "Better Than Fresh" because it is ice chilled at the source to preserve freshness. This new and improved process of vacuum packing and instantly freezing halibut fillets is state of the art. It's better than fresh because "fresh" isn't really fresh. Fresh fish take way too long to get from the water to the plate in front of a guest at a restaurant. The fishermen in
all agree that if halibut is frozen immediately, it tastes better than fresh."
Duke's Premium Halibut will be on the menu year round but it will also be on the next
Fresh Sheet Menu
Heavenly Halibut, which starts
. Specials include Halibut Ceviche, Parmesan Encrusted Halibut, Rockin' Moroccan Halibut, Dungeness Crab Stuffed Alaska Halibut, and Halibut and Chips.
About Duke's Chowder House: Dedicated to bringing its guests the best, Duke's Chowder House has six locations throughout the Puget Sound region. Owner Duke Moscrip has been at the helm for thirty five years and prides himself on finding the best ingredients for his menu.
For additional information contact: