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New Dishes
Copper River Salmon
Why Fish?
NEW Dishes (July 2008)
Hi there,
If you have been in lately you may have noticed a couple new dishes on our menu, if you haven’t been in…we’re waiting for you!
If it seems like we didn’t add a lot of items, you’re right, we didn’t. We added a couple of new entrees and a side dish, retired a couple of items and renamed a few as well. We are already working on some new entrees, appetizers and side dishes for the future. Now this doesn’t mean that we will have a new menu every three months; but we do want to stay current and offer you some different options when you come in. Of course that is one wonderful thing about our chalkboards changing twice a day every day; it allows us to stay on top of food trends, seasonal items and our customer’s preferences.
We hope you enjoy and, please, give us your thoughts.
The dishes that we added are:
Mediterranean Pasta – Our customers asked for a lighter choice in our pasta selections and one that was also a flavorful vegetarian option. (Of course you can add chicken or shrimp!) We start with fresh basil, Roma tomatoes, red onions, artichoke hearts and black olives and sauté them in garlic, olive oil and white wine and toss it in with tri-colored linguini.
Pecan Crusted Shrimp Spinach Salad – it is already our best selling salad. Simply yummy!
Five pecan crusted shrimp are laid on a bed of spinach that has been tossed with red bell peppers, craisins (dried cranberries), honey pecans, feta cheese and raspberry vinaigrette. A 6 oz. pecan crusted chicken breast is also a nice option.
We have added a new side dish of Sautéed Spinach with a little red bell pepper sautéed in olive oil, salt and pepper, a very healthy and flavorful choice.
We also renamed the Tabasco Shrimp Pasta and the Chipotle Chicken. Customers indicated that they were wary of ordering these dishes because the names implied that they may be too hot, which they are not, by the way! They are definitely flavorful, but not spicy hot. So, they are now called the "Cajun Shrimp Pasta" and the "Smothered BBQ Chicken".
As always we strive for the best quality and selection and at the same time provide the best value that we can!
We hope to see you soon!
Xoxo
Fish City Grill Family
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COPPER RIVER SALMON (April 2007)
As excited as many of us get about the beginning of crawfish season, it is yet another highly anticipated time of
the year when the Copper River Salmon begin their annual migration from the ocean to the native waters of their birth.
These fish, known for their rich nutty flavor, firm texture and beautiful color have spent one to five years in the
Pacific Ocean before returning to spawn in the fresh waters of the Copper River.
The King and Sockeye salmon begin arriving to the Gulf of Alaska, where the Copper River terminates, around the first
of May. They are the first salmon of the season to begin the migration to the rivers and streams of Alaska. This is
an exciting event for two reasons; one, Alaskans know that spring is finally about to arrive once these salmon begin
their journey. Secondly, for those of us who love the rich flavor and healthy omega-3s – we know that this is the peak
time of the year for the tastiest of all salmon.
At Fish City Grill and Half Shells, we will bring in both species, the Sockeye and the Kings. However, we prefer the
Sockeyes, believing that they have a richer color and a more buttery flavor.
The Alaskan salmon is the state’s most valuable renewable resource, and it is possibly the most well-regulated fishery
in the world. Strict quotas, rules and enforcement ensure that future fish and fishermen have been provided for.
You should be seeing these great fish being offered on our chalkboards around the middle of May. The season usually
lasts from four to six weeks depending on the amount of fish that are entering the bay. As with most everything
that we offer, we will offer our Copper River Salmon at a tremendous value, and expertly prepared!
Bill Bayne
PS - Thanks to the Copper River Salmon Producers Association for their useful website!
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WHY FISH ? ? ? (July 2006)
Why is it Fish City Grill and not Steak City Grill? Or Taco City Grill? Why, because fish and seafood is one of my
passions. There is something fascinating, even romantic, about seafood and the people who often risk their lives to
bring it to us. Many of us have read the book, or seen the movie “The Perfect Storm”. Discovery channel’s “World’s
Deadliest Catch”, about the Alaskan crab fishermen, was also seen by millions. The lure of the sea and the hopes of
a great catch have spoken to people for centuries and, speaking for myself and all of us at Fish City Grill and Half
Shells, we salute those who have answered that call.
Growing up in the Texas panhandle, surrounded by farms and ranchlands, fresh seafood was not an option. Our annual
family vacation to the Gulf Coast was always a great experience. The week was spent hanging out with aunts and uncles,
cousins, and friends from my parent’s childhood. Every day there was a discussion about where to go out to eat that
evening for the best seafood. Eating fresh seafood at one of the local seafood joints was always a celebration of
food, fun and family. And, for a kid from the panhandle, it was almost exotic and mysterious.
Those experiences began a lifelong love affair with seafood, and with the whole experience of what it takes to find it,
catch it, prepare it and to share it with friends. And, being equally passionate about the restaurant business, opening
a seafood joint with my wife seemed to be the perfect match. Although I believe that the farmers and ranchers of America
are the salt of the earth, it’s the men and women who make their living on the open waters that really excites me about
the seafood that we serve at all of our restaurants.
We hope to see you soon,
-- Bill Bayne
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