About Newman's Fish
1890 John Henry Newman started in business in Eugene on Willamette Street.
1929 John Newman‘s sons, Ralph, Delmar, and Dwight, join the business as it continued to expand into both retail and wholesale from the Broadway and Charnelton location.
1963 After 73 years in the fish business, John Newman sold the business to Ben Bay, a commercial fisherman from Astoria.
1961 Newman’s moved to the current location at 1545 Willamette.
1979 The Bays sold the business to Dwight Collins and Leonard Odegard.
1986 Newman’s expanded in Portland with John Cleary as the managing partner of the Portland retail and wholesale operations.
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Resolve to treat yourself well, eat fish.
These sites have information on the healthy and nutritional advantages of eating fish and seafood as a regular part of your diet. And it's delicious, affordable, and sustainable!
Market Report
Oregon Ocean Troll Chinook season opens, finally, after a 2 year season closure, and we are excited to have these delicious, sweet fish for your Mother's Day Celebration, barbecues, and special meals. The Chinook season is scheduled to run through August 25, so if the Fish Goddess cooperates we will have Chinook through the summer. We have been able to drop the price recently, and prices will continue to edge downwards with a good season. ... continued
Recipes to enjoy
Fish Tacos
Great, light change from traditional tacos and even easier to make.
Halibut or snapper
Shredded cabbage
Lime juice, 1-2 limes
Spices: cilantro, cumin, cayenne to taste
Special sauce*
Salsa: we are lucky to have such a variety of fresh, locally made salsas to try
Tortillas: corn or flour, 6 inch to 12 inch depending on how much filling you desire
Options: sour cream, tomatoes, avocados, green onions, shredded cheese, spices
Start with fresh halibut or snapper sautéed in a skillet with salsa and a little cilantro and lime juice to add flavor with less fat. The fish will break into bite size pieces but that makes it easier to fit in the tortillas. If you want larger pieces of fish, you can lightly bread the fish and fry which will help keep the fish together.
Both flour and corn tortillas work well so use your family’s favorite. Warm in the oven while assembling other ingredients or quickly warm in a skillet on the stove top.
Shred or finely slice cabbage. Combination of green cabbage, red cabbage and lettuce is colorful and nice if you have a larger group to serve.
Layer the cabbage, fish, and your choice of toppings in the warm tortillas and have salsa and special sauce to pass as toppings.
Serve with Mexican Spoon Bread, corn muffins, sautéed garden vegetables, beans or rice.
*White Sauce: 2T Mayonnaise, 2T. Sour Cream, (can substitute yogurt for sour cream if desired), juice of one lime, and 1/4t. cumin. You may add cayenne pepper if you like a little more kick. Mix and serve as topping to fish tacos.
Print for 3 x 5 recipe card
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Oregon Pink Shrimp recipes, click here
Halibut Cubes in Thai Green Curry Sauce
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Cajun-Style Alaskan Halibut
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Seared Halibut with Roasted Garlic, Sun-Dried Tomato and Olive Tapenade
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Coquilles Saint-Jacques (Scallops)
See Dwight Collins fixing Coquilles Saint-Jacques on KVAL
and for a delicious lower calorie version, click here
2 lbs. scallops
3/4 cup melted butter
2 cups cream sauce (see below)
6 egg yolks
1/2 cup lemon juice
1 tablespoon chopped shallots or scallions
3/4 cups sliced mushrooms
3/4 cups white wine
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
minced fresh parsley
Saute scallops in 1/3 cup of the butter for 1 minute. Stir in lemon juice. Drain scallops, reserving liquid. (If sea scallops are used, cut each one into thirds.) Arrange scallops in 8 buttered coquilles or individual casseroles for main-dish servings. To serve as a first course, use 12 5-inch coquilles. Saute shallots and mushrooms in remaining butter. Add reserved liquid from scallops and the wine; simmer until reduced to one third. Set aside.
Prepare cream sauce, then blend in mushrooms and wine mixture. In a 2-quart bowl, beat egg yolks with cream. Stir in cream sauce mixture, a little at a time. Then put entire mixture back into saucepan and cook, stirring constantly, for about 2 minutes, until slightly thickened. Pour sauce over scallops; sprinkle each coquille with some of the cheese. Broil 6 to 8 inches from the heat source until lightly browned. Sprinkled with parsley, and serve with toast triangles if desired. Makes 8 main dish servings, or 12 appetizer servings. Click here for Cream Sauce, for a delicious low calorie version and printable versions for both 3 x 5 and 4 x 6 recipe cards.
5# large shrimp, shelled, deveined and cooked in salted 3T water with 3 carrots sliced, 3 stalks celery including leaves.
3/4 C cucumber, peeled, seeded, and diced
3/4 C red onion, chopped fine
3–4 T cilantro, chopped
3–4 t jalapeño pepper, chopped/diced
juice of 4 small limes
Combine shrimp, cucumber and red onion. Toss in the cilantro, jalapeño pepper and lime juice. Cover, marinate for at least 1 hour. Recipe including cocktail sauce and garnish continued...
Newman's Fish and Chips to Go
