Caught @ Newman’s Fish May 24, 2013
Copper River Salmon
Copper River Sockeye Salmon arrived today. The first beautiful fish are 3 to 5 pounds with the deep red color and are full of beneficial oils and Omega 3’s. As always, this is a unique salmon worth making any occasion special. Great on the grill skin side down, medium temp and ready to share in 10 minutes with your friends and family.
This special, short season should last about 4 weeks and we are anticipating getting some of the prized King Salmon from our favorite fishers.
Oregon Coast Chinook
We want to remind you of the availability of the Chinook from the run off the Oregon Coast. Supply has been spotty due to weather but the fish have been especially nice and continue to come in at 10 to 15 pounds. This season will continue through October.
Columbia River Sturgeon
We were delighted to receive a few special Columbia River Sturgeon last night. There has been such a reduction in the season, we have seen very few fish in the past years so if you are a Sturgeon Fan, move quickly, they won’t last the weekend. One weighted in at over 30 pounds dressed out.
Halibut Cheeks
Halibut Cheeks, another favorite delicacy, have been more available recently. I like to mix Panko (Japanese bread crumbs available at Newman’s on Willamette), and grated parmesan cheese together, dip the cheeks in an egg wash, roll in Panko mix, pan fry in olive oil over medium temperature, 3 to 5 minutes per side. The cheeks are flavorful so no seasoning is really necessary. The texture is unique and can pull off similar to string cheese which makes it even more fun.
Halibut Cheeks with Ginger-Orange Sauce
Halibut cheeks are really delicious and super-easy to cook. Try pan-seared with a zingy orang sauce with Asian seasoning and serve with asparagus and jasmine rice for alight and flavorful meal.
Original recipe makes 2 servings
1/4 cup fresh orange juice
2 teaspoons minced fresh cilantro
1 teaspoon minced fresh ginger root
1 clove garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes
1 tablespoon olive oil
4 (3 ounce) halibut cheeks
Whisk the orange juice, cilantro, ginger, garlic, soy sauce, sesame oil, and red pepper flakes together in a small bowl; set aside.
Heat the olive oil in a skillet over medium-high heat. Cook the halibut cheeks until golden brown on each side, 2 to 3 minutes per side. Pour the orange juice mixture into the skillet and bring to a boil. Reduce heat to medium and simmer until the halibut flakes easily with a fork and the sauce has thickened slightly. Remove halibut cheeks to a plate and drizzle with orange sauce to serve.
Eugene Bag Laws
Of course, we are getting lots of questions about the new Eugene bag laws. Meat and fish are exempt from the law so, as always, we are happy to package your fish (with ice) in plastic. Fish and Chips take out are also exempt and will continue to come in paper bags. Since both are exempt, we do not have to charge for paper bags but, for our environment, we encourage you to bring your own shopping bags when possible.
Eugene since 1862, Newman's since 1890
The Lane County Historian, 
Vol. 57, Summer 2012, features an article on Newman’s Fish and Long’s Market. Newman’s began with John Newman’s horse drawn fish cart in 1890 and Long’s Meat was founded in 1927.
We have shared a significant history in time and events as Eugene prepares to celebrate 150 years this Fall. You can get a copy of the Historian at the Lane County Historical Museum and see some wonderful photos on line, Click Here.
Thank you to the Lane Count Historical Society for this photo of Newman's Fish Market, 39 East 9th Avenue, Eugene, February 4, 1931.
Newman's Fish and Chips to Go now featuring Newman's Fish Tacos as one of our rotating Daily Specials
