Happy Halibut Spring
Wonderful fish news, Alaskan Halibut season has just started and we have received our first fresh fish flown in from native fishers in Yakutat, Alaska. This is a quota season which could last until November or until the quota is reached. Mainly due to the abundance of small fish and slower growth rate than previously calculated, once again, fishery managers have decreased the overall catch for 2013 totaling 31,028,000 pounds, a 7.5% decrease from the 2012 quota. Hopefully, this decrease in supply will not be reflected in even higher prices from the suppliers. For halibut preparation information, click here.
Halibut Baked with Sour Cream and Cheddar
This one can be “full fat” or reduced and we like it just fine “reduced.” Quick, easy and one of Newman’s favorites.
Preheat oven to 425°F. Place fish in a glass baking dish.
Quick, easy and one of Newman’s favorites.
Preheat oven to 425°F. Place halibut fillet or steak in a glass baking dish.
Spread an even layer of sour cream over halibut fillets. ( for a lighter fat recipe use reduced fat sour cream). Sprinkle grated cheddar cheese over the top and bake uncovered approximately 15 minutes depending on thickness of the fish. (about 10 minutes to each inch of thickness of the fish).
We have also prepared this dish with sliced green onion tops and a healthy layer of local crabmeat and/or Oregon shrimpmeat just below the cheddar cheese.
We have also prepared this dish with a healthy layer of local crabmeat and/or Oregon shrimpmeat and the sauce as stated above over the top of the crab/shrimp. This really was to die for and was a huge hit for a holiday potluck.
We also love pouring the sauce remaining in the baking dish over fresh, cooked broccoli to accompany the main dish of the fish.
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Oregon Chinook Salmon
More great news is the Oregon Chinook Salmon season is opening April 1 and we will expect our first fresh salmon 
within a couple of days, weather permitting. Fishery managers are predicting stronger runs in both the Klamath and Sacramento Rivers which should mean more fish being caught and greater supply. This also is good news for the economics for the fishing industry and those who have been negatively affected in the last few years. This season will last into October, 2013. We have even had a few tastes of fresh Alaskan Winter Troll Salmon (literally, “tastes”) and are trying to get the very first fish for your Easter weekend dining. Please call for availability.
Oregon Shrimpmeat season starts April 1, and we should see fresh Oregon shrimpmeat soon after. Oregon shrimpment is very versitle, it comes already cooked and ready to eat as a cocktail or on top of an avocado or salad, it can also be added to alot of baked whitefish recipes (see recipe above), in an omlette or quiche, or as a great protein snack on crackers or toast. We highly recommend our Newman's shrimpmeat coleslaw recipe, great for potlucks or large dinner gatherings. For more information about Oregon Pink Shrimpmeat, click here.
Oregon Dungeness Crab 
season continues with nice supply of fresh, plump, fully filled crabs continue for another month or so. Enjoy often while we can.
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
