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Now Sake Comes in a Can

Now Sake Comes in a Can


Bushido is releasing “Way of the Warrior” premium ginjo genshu-grade sake in a can

Beer comes in a can. Wine even comes in a can. So why not sake? The Japanese rice wine, which usually comes in decorative glass bottles, is now entering the market of portable convenience. Vine Connections is releasing its Bushido sake in a new can. Bushido, which is Japanese for “way of the warrior,” is the samurai honor code.

The black cans are decorated with Japanese characters and an image of a fox dressed as a samurai.

“We see Bushido ‘Way of the Warrior’ sake cans as a great opportunity to capitalize on the growing sake and canned alcoholic beverage categories in the U.S.,” Nick Ramkowsky, co-founder and partner of Vine Connections, said in a statement. “This product offers authenticity as a legitimate Japanese import, and superior quality to other canned sake offerings currently available in the U.S.”

Bushido’s sake is produced at the Kizakura brewery in Kyoto, considered to be the birthplace of sake.


First Copper River salmon arrives safely in Seattle

More than 200 health care workers at Swedish Medical Center – Ballard will be among the first to enjoy the season’s first catch of prized Copper River salmon in appreciation for their efforts to help stop the coronavirus.

Alaska Airlines, Trident Seafoods, Ocean Beauty Seafoods, and Copper River Seafoods – the region’s largest seafood processors, Copper River Marketing Association and famed Seattle chef Tom Douglas are partnering to provide a delicious meal to health care workers, as well as feed the community while raising money for Food Lifeline.

Safety from first catch to delivery

With guidance from government and medical professionals, Trident Seafoods CEO Joe Bundrant, along with others in the fishing industry, put extraordinary workforce and community protection measures in place, with the goal of ensuring a safe and successful season this year.

“Our No. 1 priority at Trident Seafoods is keeping our communities, our employees and our fishermen safe,” said Bundrant. “We are doing everything in our power to deliver seafood safely and in record time to allow our customers to enjoy our Alaska salmon products fresh and ready to serve thanks to Alaska Air Cargo.”

To keep our employees safe and to align with Centers for Disease Control recommendation, Alaska Air Cargo employees who cannot maintain six feet of social distance during interaction with co-workers have also started to wear face coverings.

Alaska Air Cargo employees begin to unload Copper River salmon, part of the first shipment to arrive in Seattle.

Where you can find salmon to purchase:

Make some room in your fridge, the following stores will be stocked with Copper River salmon to purchase. Note: curbside pickup is available at some locations, please call ahead to confirm.

    • QFC
    • Whole Foods Market
    • Haggen’s
    • Town & Country
    • Thriftway
    • Metropolitan Market

    You can also purchase a gourmet dish from Tom Douglas’ website for a limited time. On Sunday, May 17, Chef Tom Douglas will be “Grilling for Good,” he and his team will prepare six-ounce grilled Copper River sockeye salmon entrees with sides and make the meal available for purchase on Tom Douglas’ website, with all proceeds donated to Food Lifeline. Order while supplies last!

    Cooking at home: Try Tom’s sake steamed Sockeye salmon with sake butter recipe

    “I like to use sockeye salmon for this dish – its firm flesh and rich flavors are perfect for steaming. You could, of course, use other types of salmon and this is a good technique for other firm-fleshed fish such as ling cod or halibut. Chinese bamboo steamers work well and they are not very expensive, though any steamer set up is fine. I love the aromatic steam you get in this method of cooking: the water really does have a beautiful aroma and it permeates the salmon.” – Tom Douglas, Seattle chef & restaurateur

    What you’ll need

      • 1 Stalk lemongrass, split lengthwise
      • 2 cups water
      • 2 cups sake
      • 10 Ginger coins, sliced 1/8” thick
      • 2 Star Anise pods
      • Peel of 1 orange
      • 1 ½ pounds salmon fillet, cut into 4 portions

      Directions Serves 4

      Bruise the lemongrass with the back of your knife to help release the aromatics.

      Set up your steamer (we use a large saucepan or a wok with a Chinese bamboo steamer set over it). Place the lemon grass, water, sake, ginger, star anise, and orange peel in the bottom of your steamer (ie. the saucepan or wok). Bring to a boil. Lay the salmon fillets in the steamer basket and cover with the steamer lid. Steam until the salmon is just done, about 4 to 5 minutes.

      Place a salmon fillet on each plate. Spoon some of the sake butter over each portion of fish. Garnish with a lime wedge. Serve with Crispy Sesame Rice Cake or Aromatic Steamed Rice and steamed baby bok choy. Pair it with some sake or a glass of classic Oregon Pinot Gris.


      First Copper River salmon arrives safely in Seattle

      More than 200 health care workers at Swedish Medical Center – Ballard will be among the first to enjoy the season’s first catch of prized Copper River salmon in appreciation for their efforts to help stop the coronavirus.

      Alaska Airlines, Trident Seafoods, Ocean Beauty Seafoods, and Copper River Seafoods – the region’s largest seafood processors, Copper River Marketing Association and famed Seattle chef Tom Douglas are partnering to provide a delicious meal to health care workers, as well as feed the community while raising money for Food Lifeline.

      Safety from first catch to delivery

      With guidance from government and medical professionals, Trident Seafoods CEO Joe Bundrant, along with others in the fishing industry, put extraordinary workforce and community protection measures in place, with the goal of ensuring a safe and successful season this year.

      “Our No. 1 priority at Trident Seafoods is keeping our communities, our employees and our fishermen safe,” said Bundrant. “We are doing everything in our power to deliver seafood safely and in record time to allow our customers to enjoy our Alaska salmon products fresh and ready to serve thanks to Alaska Air Cargo.”

      To keep our employees safe and to align with Centers for Disease Control recommendation, Alaska Air Cargo employees who cannot maintain six feet of social distance during interaction with co-workers have also started to wear face coverings.

      Alaska Air Cargo employees begin to unload Copper River salmon, part of the first shipment to arrive in Seattle.

      Where you can find salmon to purchase:

      Make some room in your fridge, the following stores will be stocked with Copper River salmon to purchase. Note: curbside pickup is available at some locations, please call ahead to confirm.

        • QFC
        • Whole Foods Market
        • Haggen’s
        • Town & Country
        • Thriftway
        • Metropolitan Market

        You can also purchase a gourmet dish from Tom Douglas’ website for a limited time. On Sunday, May 17, Chef Tom Douglas will be “Grilling for Good,” he and his team will prepare six-ounce grilled Copper River sockeye salmon entrees with sides and make the meal available for purchase on Tom Douglas’ website, with all proceeds donated to Food Lifeline. Order while supplies last!

        Cooking at home: Try Tom’s sake steamed Sockeye salmon with sake butter recipe

        “I like to use sockeye salmon for this dish – its firm flesh and rich flavors are perfect for steaming. You could, of course, use other types of salmon and this is a good technique for other firm-fleshed fish such as ling cod or halibut. Chinese bamboo steamers work well and they are not very expensive, though any steamer set up is fine. I love the aromatic steam you get in this method of cooking: the water really does have a beautiful aroma and it permeates the salmon.” – Tom Douglas, Seattle chef & restaurateur

        What you’ll need

          • 1 Stalk lemongrass, split lengthwise
          • 2 cups water
          • 2 cups sake
          • 10 Ginger coins, sliced 1/8” thick
          • 2 Star Anise pods
          • Peel of 1 orange
          • 1 ½ pounds salmon fillet, cut into 4 portions

          Directions Serves 4

          Bruise the lemongrass with the back of your knife to help release the aromatics.

          Set up your steamer (we use a large saucepan or a wok with a Chinese bamboo steamer set over it). Place the lemon grass, water, sake, ginger, star anise, and orange peel in the bottom of your steamer (ie. the saucepan or wok). Bring to a boil. Lay the salmon fillets in the steamer basket and cover with the steamer lid. Steam until the salmon is just done, about 4 to 5 minutes.

          Place a salmon fillet on each plate. Spoon some of the sake butter over each portion of fish. Garnish with a lime wedge. Serve with Crispy Sesame Rice Cake or Aromatic Steamed Rice and steamed baby bok choy. Pair it with some sake or a glass of classic Oregon Pinot Gris.


          First Copper River salmon arrives safely in Seattle

          More than 200 health care workers at Swedish Medical Center – Ballard will be among the first to enjoy the season’s first catch of prized Copper River salmon in appreciation for their efforts to help stop the coronavirus.

          Alaska Airlines, Trident Seafoods, Ocean Beauty Seafoods, and Copper River Seafoods – the region’s largest seafood processors, Copper River Marketing Association and famed Seattle chef Tom Douglas are partnering to provide a delicious meal to health care workers, as well as feed the community while raising money for Food Lifeline.

          Safety from first catch to delivery

          With guidance from government and medical professionals, Trident Seafoods CEO Joe Bundrant, along with others in the fishing industry, put extraordinary workforce and community protection measures in place, with the goal of ensuring a safe and successful season this year.

          “Our No. 1 priority at Trident Seafoods is keeping our communities, our employees and our fishermen safe,” said Bundrant. “We are doing everything in our power to deliver seafood safely and in record time to allow our customers to enjoy our Alaska salmon products fresh and ready to serve thanks to Alaska Air Cargo.”

          To keep our employees safe and to align with Centers for Disease Control recommendation, Alaska Air Cargo employees who cannot maintain six feet of social distance during interaction with co-workers have also started to wear face coverings.

          Alaska Air Cargo employees begin to unload Copper River salmon, part of the first shipment to arrive in Seattle.

          Where you can find salmon to purchase:

          Make some room in your fridge, the following stores will be stocked with Copper River salmon to purchase. Note: curbside pickup is available at some locations, please call ahead to confirm.

            • QFC
            • Whole Foods Market
            • Haggen’s
            • Town & Country
            • Thriftway
            • Metropolitan Market

            You can also purchase a gourmet dish from Tom Douglas’ website for a limited time. On Sunday, May 17, Chef Tom Douglas will be “Grilling for Good,” he and his team will prepare six-ounce grilled Copper River sockeye salmon entrees with sides and make the meal available for purchase on Tom Douglas’ website, with all proceeds donated to Food Lifeline. Order while supplies last!

            Cooking at home: Try Tom’s sake steamed Sockeye salmon with sake butter recipe

            “I like to use sockeye salmon for this dish – its firm flesh and rich flavors are perfect for steaming. You could, of course, use other types of salmon and this is a good technique for other firm-fleshed fish such as ling cod or halibut. Chinese bamboo steamers work well and they are not very expensive, though any steamer set up is fine. I love the aromatic steam you get in this method of cooking: the water really does have a beautiful aroma and it permeates the salmon.” – Tom Douglas, Seattle chef & restaurateur

            What you’ll need

              • 1 Stalk lemongrass, split lengthwise
              • 2 cups water
              • 2 cups sake
              • 10 Ginger coins, sliced 1/8” thick
              • 2 Star Anise pods
              • Peel of 1 orange
              • 1 ½ pounds salmon fillet, cut into 4 portions

              Directions Serves 4

              Bruise the lemongrass with the back of your knife to help release the aromatics.

              Set up your steamer (we use a large saucepan or a wok with a Chinese bamboo steamer set over it). Place the lemon grass, water, sake, ginger, star anise, and orange peel in the bottom of your steamer (ie. the saucepan or wok). Bring to a boil. Lay the salmon fillets in the steamer basket and cover with the steamer lid. Steam until the salmon is just done, about 4 to 5 minutes.

              Place a salmon fillet on each plate. Spoon some of the sake butter over each portion of fish. Garnish with a lime wedge. Serve with Crispy Sesame Rice Cake or Aromatic Steamed Rice and steamed baby bok choy. Pair it with some sake or a glass of classic Oregon Pinot Gris.


              First Copper River salmon arrives safely in Seattle

              More than 200 health care workers at Swedish Medical Center – Ballard will be among the first to enjoy the season’s first catch of prized Copper River salmon in appreciation for their efforts to help stop the coronavirus.

              Alaska Airlines, Trident Seafoods, Ocean Beauty Seafoods, and Copper River Seafoods – the region’s largest seafood processors, Copper River Marketing Association and famed Seattle chef Tom Douglas are partnering to provide a delicious meal to health care workers, as well as feed the community while raising money for Food Lifeline.

              Safety from first catch to delivery

              With guidance from government and medical professionals, Trident Seafoods CEO Joe Bundrant, along with others in the fishing industry, put extraordinary workforce and community protection measures in place, with the goal of ensuring a safe and successful season this year.

              “Our No. 1 priority at Trident Seafoods is keeping our communities, our employees and our fishermen safe,” said Bundrant. “We are doing everything in our power to deliver seafood safely and in record time to allow our customers to enjoy our Alaska salmon products fresh and ready to serve thanks to Alaska Air Cargo.”

              To keep our employees safe and to align with Centers for Disease Control recommendation, Alaska Air Cargo employees who cannot maintain six feet of social distance during interaction with co-workers have also started to wear face coverings.

              Alaska Air Cargo employees begin to unload Copper River salmon, part of the first shipment to arrive in Seattle.

              Where you can find salmon to purchase:

              Make some room in your fridge, the following stores will be stocked with Copper River salmon to purchase. Note: curbside pickup is available at some locations, please call ahead to confirm.

                • QFC
                • Whole Foods Market
                • Haggen’s
                • Town & Country
                • Thriftway
                • Metropolitan Market

                You can also purchase a gourmet dish from Tom Douglas’ website for a limited time. On Sunday, May 17, Chef Tom Douglas will be “Grilling for Good,” he and his team will prepare six-ounce grilled Copper River sockeye salmon entrees with sides and make the meal available for purchase on Tom Douglas’ website, with all proceeds donated to Food Lifeline. Order while supplies last!

                Cooking at home: Try Tom’s sake steamed Sockeye salmon with sake butter recipe

                “I like to use sockeye salmon for this dish – its firm flesh and rich flavors are perfect for steaming. You could, of course, use other types of salmon and this is a good technique for other firm-fleshed fish such as ling cod or halibut. Chinese bamboo steamers work well and they are not very expensive, though any steamer set up is fine. I love the aromatic steam you get in this method of cooking: the water really does have a beautiful aroma and it permeates the salmon.” – Tom Douglas, Seattle chef & restaurateur

                What you’ll need

                  • 1 Stalk lemongrass, split lengthwise
                  • 2 cups water
                  • 2 cups sake
                  • 10 Ginger coins, sliced 1/8” thick
                  • 2 Star Anise pods
                  • Peel of 1 orange
                  • 1 ½ pounds salmon fillet, cut into 4 portions

                  Directions Serves 4

                  Bruise the lemongrass with the back of your knife to help release the aromatics.

                  Set up your steamer (we use a large saucepan or a wok with a Chinese bamboo steamer set over it). Place the lemon grass, water, sake, ginger, star anise, and orange peel in the bottom of your steamer (ie. the saucepan or wok). Bring to a boil. Lay the salmon fillets in the steamer basket and cover with the steamer lid. Steam until the salmon is just done, about 4 to 5 minutes.

                  Place a salmon fillet on each plate. Spoon some of the sake butter over each portion of fish. Garnish with a lime wedge. Serve with Crispy Sesame Rice Cake or Aromatic Steamed Rice and steamed baby bok choy. Pair it with some sake or a glass of classic Oregon Pinot Gris.


                  First Copper River salmon arrives safely in Seattle

                  More than 200 health care workers at Swedish Medical Center – Ballard will be among the first to enjoy the season’s first catch of prized Copper River salmon in appreciation for their efforts to help stop the coronavirus.

                  Alaska Airlines, Trident Seafoods, Ocean Beauty Seafoods, and Copper River Seafoods – the region’s largest seafood processors, Copper River Marketing Association and famed Seattle chef Tom Douglas are partnering to provide a delicious meal to health care workers, as well as feed the community while raising money for Food Lifeline.

                  Safety from first catch to delivery

                  With guidance from government and medical professionals, Trident Seafoods CEO Joe Bundrant, along with others in the fishing industry, put extraordinary workforce and community protection measures in place, with the goal of ensuring a safe and successful season this year.

                  “Our No. 1 priority at Trident Seafoods is keeping our communities, our employees and our fishermen safe,” said Bundrant. “We are doing everything in our power to deliver seafood safely and in record time to allow our customers to enjoy our Alaska salmon products fresh and ready to serve thanks to Alaska Air Cargo.”

                  To keep our employees safe and to align with Centers for Disease Control recommendation, Alaska Air Cargo employees who cannot maintain six feet of social distance during interaction with co-workers have also started to wear face coverings.

                  Alaska Air Cargo employees begin to unload Copper River salmon, part of the first shipment to arrive in Seattle.

                  Where you can find salmon to purchase:

                  Make some room in your fridge, the following stores will be stocked with Copper River salmon to purchase. Note: curbside pickup is available at some locations, please call ahead to confirm.

                    • QFC
                    • Whole Foods Market
                    • Haggen’s
                    • Town & Country
                    • Thriftway
                    • Metropolitan Market

                    You can also purchase a gourmet dish from Tom Douglas’ website for a limited time. On Sunday, May 17, Chef Tom Douglas will be “Grilling for Good,” he and his team will prepare six-ounce grilled Copper River sockeye salmon entrees with sides and make the meal available for purchase on Tom Douglas’ website, with all proceeds donated to Food Lifeline. Order while supplies last!

                    Cooking at home: Try Tom’s sake steamed Sockeye salmon with sake butter recipe

                    “I like to use sockeye salmon for this dish – its firm flesh and rich flavors are perfect for steaming. You could, of course, use other types of salmon and this is a good technique for other firm-fleshed fish such as ling cod or halibut. Chinese bamboo steamers work well and they are not very expensive, though any steamer set up is fine. I love the aromatic steam you get in this method of cooking: the water really does have a beautiful aroma and it permeates the salmon.” – Tom Douglas, Seattle chef & restaurateur

                    What you’ll need

                      • 1 Stalk lemongrass, split lengthwise
                      • 2 cups water
                      • 2 cups sake
                      • 10 Ginger coins, sliced 1/8” thick
                      • 2 Star Anise pods
                      • Peel of 1 orange
                      • 1 ½ pounds salmon fillet, cut into 4 portions

                      Directions Serves 4

                      Bruise the lemongrass with the back of your knife to help release the aromatics.

                      Set up your steamer (we use a large saucepan or a wok with a Chinese bamboo steamer set over it). Place the lemon grass, water, sake, ginger, star anise, and orange peel in the bottom of your steamer (ie. the saucepan or wok). Bring to a boil. Lay the salmon fillets in the steamer basket and cover with the steamer lid. Steam until the salmon is just done, about 4 to 5 minutes.

                      Place a salmon fillet on each plate. Spoon some of the sake butter over each portion of fish. Garnish with a lime wedge. Serve with Crispy Sesame Rice Cake or Aromatic Steamed Rice and steamed baby bok choy. Pair it with some sake or a glass of classic Oregon Pinot Gris.


                      First Copper River salmon arrives safely in Seattle

                      More than 200 health care workers at Swedish Medical Center – Ballard will be among the first to enjoy the season’s first catch of prized Copper River salmon in appreciation for their efforts to help stop the coronavirus.

                      Alaska Airlines, Trident Seafoods, Ocean Beauty Seafoods, and Copper River Seafoods – the region’s largest seafood processors, Copper River Marketing Association and famed Seattle chef Tom Douglas are partnering to provide a delicious meal to health care workers, as well as feed the community while raising money for Food Lifeline.

                      Safety from first catch to delivery

                      With guidance from government and medical professionals, Trident Seafoods CEO Joe Bundrant, along with others in the fishing industry, put extraordinary workforce and community protection measures in place, with the goal of ensuring a safe and successful season this year.

                      “Our No. 1 priority at Trident Seafoods is keeping our communities, our employees and our fishermen safe,” said Bundrant. “We are doing everything in our power to deliver seafood safely and in record time to allow our customers to enjoy our Alaska salmon products fresh and ready to serve thanks to Alaska Air Cargo.”

                      To keep our employees safe and to align with Centers for Disease Control recommendation, Alaska Air Cargo employees who cannot maintain six feet of social distance during interaction with co-workers have also started to wear face coverings.

                      Alaska Air Cargo employees begin to unload Copper River salmon, part of the first shipment to arrive in Seattle.

                      Where you can find salmon to purchase:

                      Make some room in your fridge, the following stores will be stocked with Copper River salmon to purchase. Note: curbside pickup is available at some locations, please call ahead to confirm.

                        • QFC
                        • Whole Foods Market
                        • Haggen’s
                        • Town & Country
                        • Thriftway
                        • Metropolitan Market

                        You can also purchase a gourmet dish from Tom Douglas’ website for a limited time. On Sunday, May 17, Chef Tom Douglas will be “Grilling for Good,” he and his team will prepare six-ounce grilled Copper River sockeye salmon entrees with sides and make the meal available for purchase on Tom Douglas’ website, with all proceeds donated to Food Lifeline. Order while supplies last!

                        Cooking at home: Try Tom’s sake steamed Sockeye salmon with sake butter recipe

                        “I like to use sockeye salmon for this dish – its firm flesh and rich flavors are perfect for steaming. You could, of course, use other types of salmon and this is a good technique for other firm-fleshed fish such as ling cod or halibut. Chinese bamboo steamers work well and they are not very expensive, though any steamer set up is fine. I love the aromatic steam you get in this method of cooking: the water really does have a beautiful aroma and it permeates the salmon.” – Tom Douglas, Seattle chef & restaurateur

                        What you’ll need

                          • 1 Stalk lemongrass, split lengthwise
                          • 2 cups water
                          • 2 cups sake
                          • 10 Ginger coins, sliced 1/8” thick
                          • 2 Star Anise pods
                          • Peel of 1 orange
                          • 1 ½ pounds salmon fillet, cut into 4 portions

                          Directions Serves 4

                          Bruise the lemongrass with the back of your knife to help release the aromatics.

                          Set up your steamer (we use a large saucepan or a wok with a Chinese bamboo steamer set over it). Place the lemon grass, water, sake, ginger, star anise, and orange peel in the bottom of your steamer (ie. the saucepan or wok). Bring to a boil. Lay the salmon fillets in the steamer basket and cover with the steamer lid. Steam until the salmon is just done, about 4 to 5 minutes.

                          Place a salmon fillet on each plate. Spoon some of the sake butter over each portion of fish. Garnish with a lime wedge. Serve with Crispy Sesame Rice Cake or Aromatic Steamed Rice and steamed baby bok choy. Pair it with some sake or a glass of classic Oregon Pinot Gris.


                          First Copper River salmon arrives safely in Seattle

                          More than 200 health care workers at Swedish Medical Center – Ballard will be among the first to enjoy the season’s first catch of prized Copper River salmon in appreciation for their efforts to help stop the coronavirus.

                          Alaska Airlines, Trident Seafoods, Ocean Beauty Seafoods, and Copper River Seafoods – the region’s largest seafood processors, Copper River Marketing Association and famed Seattle chef Tom Douglas are partnering to provide a delicious meal to health care workers, as well as feed the community while raising money for Food Lifeline.

                          Safety from first catch to delivery

                          With guidance from government and medical professionals, Trident Seafoods CEO Joe Bundrant, along with others in the fishing industry, put extraordinary workforce and community protection measures in place, with the goal of ensuring a safe and successful season this year.

                          “Our No. 1 priority at Trident Seafoods is keeping our communities, our employees and our fishermen safe,” said Bundrant. “We are doing everything in our power to deliver seafood safely and in record time to allow our customers to enjoy our Alaska salmon products fresh and ready to serve thanks to Alaska Air Cargo.”

                          To keep our employees safe and to align with Centers for Disease Control recommendation, Alaska Air Cargo employees who cannot maintain six feet of social distance during interaction with co-workers have also started to wear face coverings.

                          Alaska Air Cargo employees begin to unload Copper River salmon, part of the first shipment to arrive in Seattle.

                          Where you can find salmon to purchase:

                          Make some room in your fridge, the following stores will be stocked with Copper River salmon to purchase. Note: curbside pickup is available at some locations, please call ahead to confirm.

                            • QFC
                            • Whole Foods Market
                            • Haggen’s
                            • Town & Country
                            • Thriftway
                            • Metropolitan Market

                            You can also purchase a gourmet dish from Tom Douglas’ website for a limited time. On Sunday, May 17, Chef Tom Douglas will be “Grilling for Good,” he and his team will prepare six-ounce grilled Copper River sockeye salmon entrees with sides and make the meal available for purchase on Tom Douglas’ website, with all proceeds donated to Food Lifeline. Order while supplies last!

                            Cooking at home: Try Tom’s sake steamed Sockeye salmon with sake butter recipe

                            “I like to use sockeye salmon for this dish – its firm flesh and rich flavors are perfect for steaming. You could, of course, use other types of salmon and this is a good technique for other firm-fleshed fish such as ling cod or halibut. Chinese bamboo steamers work well and they are not very expensive, though any steamer set up is fine. I love the aromatic steam you get in this method of cooking: the water really does have a beautiful aroma and it permeates the salmon.” – Tom Douglas, Seattle chef & restaurateur

                            What you’ll need

                              • 1 Stalk lemongrass, split lengthwise
                              • 2 cups water
                              • 2 cups sake
                              • 10 Ginger coins, sliced 1/8” thick
                              • 2 Star Anise pods
                              • Peel of 1 orange
                              • 1 ½ pounds salmon fillet, cut into 4 portions

                              Directions Serves 4

                              Bruise the lemongrass with the back of your knife to help release the aromatics.

                              Set up your steamer (we use a large saucepan or a wok with a Chinese bamboo steamer set over it). Place the lemon grass, water, sake, ginger, star anise, and orange peel in the bottom of your steamer (ie. the saucepan or wok). Bring to a boil. Lay the salmon fillets in the steamer basket and cover with the steamer lid. Steam until the salmon is just done, about 4 to 5 minutes.

                              Place a salmon fillet on each plate. Spoon some of the sake butter over each portion of fish. Garnish with a lime wedge. Serve with Crispy Sesame Rice Cake or Aromatic Steamed Rice and steamed baby bok choy. Pair it with some sake or a glass of classic Oregon Pinot Gris.


                              First Copper River salmon arrives safely in Seattle

                              More than 200 health care workers at Swedish Medical Center – Ballard will be among the first to enjoy the season’s first catch of prized Copper River salmon in appreciation for their efforts to help stop the coronavirus.

                              Alaska Airlines, Trident Seafoods, Ocean Beauty Seafoods, and Copper River Seafoods – the region’s largest seafood processors, Copper River Marketing Association and famed Seattle chef Tom Douglas are partnering to provide a delicious meal to health care workers, as well as feed the community while raising money for Food Lifeline.

                              Safety from first catch to delivery

                              With guidance from government and medical professionals, Trident Seafoods CEO Joe Bundrant, along with others in the fishing industry, put extraordinary workforce and community protection measures in place, with the goal of ensuring a safe and successful season this year.

                              “Our No. 1 priority at Trident Seafoods is keeping our communities, our employees and our fishermen safe,” said Bundrant. “We are doing everything in our power to deliver seafood safely and in record time to allow our customers to enjoy our Alaska salmon products fresh and ready to serve thanks to Alaska Air Cargo.”

                              To keep our employees safe and to align with Centers for Disease Control recommendation, Alaska Air Cargo employees who cannot maintain six feet of social distance during interaction with co-workers have also started to wear face coverings.

                              Alaska Air Cargo employees begin to unload Copper River salmon, part of the first shipment to arrive in Seattle.

                              Where you can find salmon to purchase:

                              Make some room in your fridge, the following stores will be stocked with Copper River salmon to purchase. Note: curbside pickup is available at some locations, please call ahead to confirm.

                                • QFC
                                • Whole Foods Market
                                • Haggen’s
                                • Town & Country
                                • Thriftway
                                • Metropolitan Market

                                You can also purchase a gourmet dish from Tom Douglas’ website for a limited time. On Sunday, May 17, Chef Tom Douglas will be “Grilling for Good,” he and his team will prepare six-ounce grilled Copper River sockeye salmon entrees with sides and make the meal available for purchase on Tom Douglas’ website, with all proceeds donated to Food Lifeline. Order while supplies last!

                                Cooking at home: Try Tom’s sake steamed Sockeye salmon with sake butter recipe

                                “I like to use sockeye salmon for this dish – its firm flesh and rich flavors are perfect for steaming. You could, of course, use other types of salmon and this is a good technique for other firm-fleshed fish such as ling cod or halibut. Chinese bamboo steamers work well and they are not very expensive, though any steamer set up is fine. I love the aromatic steam you get in this method of cooking: the water really does have a beautiful aroma and it permeates the salmon.” – Tom Douglas, Seattle chef & restaurateur

                                What you’ll need

                                  • 1 Stalk lemongrass, split lengthwise
                                  • 2 cups water
                                  • 2 cups sake
                                  • 10 Ginger coins, sliced 1/8” thick
                                  • 2 Star Anise pods
                                  • Peel of 1 orange
                                  • 1 ½ pounds salmon fillet, cut into 4 portions

                                  Directions Serves 4

                                  Bruise the lemongrass with the back of your knife to help release the aromatics.

                                  Set up your steamer (we use a large saucepan or a wok with a Chinese bamboo steamer set over it). Place the lemon grass, water, sake, ginger, star anise, and orange peel in the bottom of your steamer (ie. the saucepan or wok). Bring to a boil. Lay the salmon fillets in the steamer basket and cover with the steamer lid. Steam until the salmon is just done, about 4 to 5 minutes.

                                  Place a salmon fillet on each plate. Spoon some of the sake butter over each portion of fish. Garnish with a lime wedge. Serve with Crispy Sesame Rice Cake or Aromatic Steamed Rice and steamed baby bok choy. Pair it with some sake or a glass of classic Oregon Pinot Gris.


                                  First Copper River salmon arrives safely in Seattle

                                  More than 200 health care workers at Swedish Medical Center – Ballard will be among the first to enjoy the season’s first catch of prized Copper River salmon in appreciation for their efforts to help stop the coronavirus.

                                  Alaska Airlines, Trident Seafoods, Ocean Beauty Seafoods, and Copper River Seafoods – the region’s largest seafood processors, Copper River Marketing Association and famed Seattle chef Tom Douglas are partnering to provide a delicious meal to health care workers, as well as feed the community while raising money for Food Lifeline.

                                  Safety from first catch to delivery

                                  With guidance from government and medical professionals, Trident Seafoods CEO Joe Bundrant, along with others in the fishing industry, put extraordinary workforce and community protection measures in place, with the goal of ensuring a safe and successful season this year.

                                  “Our No. 1 priority at Trident Seafoods is keeping our communities, our employees and our fishermen safe,” said Bundrant. “We are doing everything in our power to deliver seafood safely and in record time to allow our customers to enjoy our Alaska salmon products fresh and ready to serve thanks to Alaska Air Cargo.”

                                  To keep our employees safe and to align with Centers for Disease Control recommendation, Alaska Air Cargo employees who cannot maintain six feet of social distance during interaction with co-workers have also started to wear face coverings.

                                  Alaska Air Cargo employees begin to unload Copper River salmon, part of the first shipment to arrive in Seattle.

                                  Where you can find salmon to purchase:

                                  Make some room in your fridge, the following stores will be stocked with Copper River salmon to purchase. Note: curbside pickup is available at some locations, please call ahead to confirm.

                                    • QFC
                                    • Whole Foods Market
                                    • Haggen’s
                                    • Town & Country
                                    • Thriftway
                                    • Metropolitan Market

                                    You can also purchase a gourmet dish from Tom Douglas’ website for a limited time. On Sunday, May 17, Chef Tom Douglas will be “Grilling for Good,” he and his team will prepare six-ounce grilled Copper River sockeye salmon entrees with sides and make the meal available for purchase on Tom Douglas’ website, with all proceeds donated to Food Lifeline. Order while supplies last!

                                    Cooking at home: Try Tom’s sake steamed Sockeye salmon with sake butter recipe

                                    “I like to use sockeye salmon for this dish – its firm flesh and rich flavors are perfect for steaming. You could, of course, use other types of salmon and this is a good technique for other firm-fleshed fish such as ling cod or halibut. Chinese bamboo steamers work well and they are not very expensive, though any steamer set up is fine. I love the aromatic steam you get in this method of cooking: the water really does have a beautiful aroma and it permeates the salmon.” – Tom Douglas, Seattle chef & restaurateur

                                    What you’ll need

                                      • 1 Stalk lemongrass, split lengthwise
                                      • 2 cups water
                                      • 2 cups sake
                                      • 10 Ginger coins, sliced 1/8” thick
                                      • 2 Star Anise pods
                                      • Peel of 1 orange
                                      • 1 ½ pounds salmon fillet, cut into 4 portions

                                      Directions Serves 4

                                      Bruise the lemongrass with the back of your knife to help release the aromatics.

                                      Set up your steamer (we use a large saucepan or a wok with a Chinese bamboo steamer set over it). Place the lemon grass, water, sake, ginger, star anise, and orange peel in the bottom of your steamer (ie. the saucepan or wok). Bring to a boil. Lay the salmon fillets in the steamer basket and cover with the steamer lid. Steam until the salmon is just done, about 4 to 5 minutes.

                                      Place a salmon fillet on each plate. Spoon some of the sake butter over each portion of fish. Garnish with a lime wedge. Serve with Crispy Sesame Rice Cake or Aromatic Steamed Rice and steamed baby bok choy. Pair it with some sake or a glass of classic Oregon Pinot Gris.


                                      First Copper River salmon arrives safely in Seattle

                                      More than 200 health care workers at Swedish Medical Center – Ballard will be among the first to enjoy the season’s first catch of prized Copper River salmon in appreciation for their efforts to help stop the coronavirus.

                                      Alaska Airlines, Trident Seafoods, Ocean Beauty Seafoods, and Copper River Seafoods – the region’s largest seafood processors, Copper River Marketing Association and famed Seattle chef Tom Douglas are partnering to provide a delicious meal to health care workers, as well as feed the community while raising money for Food Lifeline.

                                      Safety from first catch to delivery

                                      With guidance from government and medical professionals, Trident Seafoods CEO Joe Bundrant, along with others in the fishing industry, put extraordinary workforce and community protection measures in place, with the goal of ensuring a safe and successful season this year.

                                      “Our No. 1 priority at Trident Seafoods is keeping our communities, our employees and our fishermen safe,” said Bundrant. “We are doing everything in our power to deliver seafood safely and in record time to allow our customers to enjoy our Alaska salmon products fresh and ready to serve thanks to Alaska Air Cargo.”

                                      To keep our employees safe and to align with Centers for Disease Control recommendation, Alaska Air Cargo employees who cannot maintain six feet of social distance during interaction with co-workers have also started to wear face coverings.

                                      Alaska Air Cargo employees begin to unload Copper River salmon, part of the first shipment to arrive in Seattle.

                                      Where you can find salmon to purchase:

                                      Make some room in your fridge, the following stores will be stocked with Copper River salmon to purchase. Note: curbside pickup is available at some locations, please call ahead to confirm.

                                        • QFC
                                        • Whole Foods Market
                                        • Haggen’s
                                        • Town & Country
                                        • Thriftway
                                        • Metropolitan Market

                                        You can also purchase a gourmet dish from Tom Douglas’ website for a limited time. On Sunday, May 17, Chef Tom Douglas will be “Grilling for Good,” he and his team will prepare six-ounce grilled Copper River sockeye salmon entrees with sides and make the meal available for purchase on Tom Douglas’ website, with all proceeds donated to Food Lifeline. Order while supplies last!

                                        Cooking at home: Try Tom’s sake steamed Sockeye salmon with sake butter recipe

                                        “I like to use sockeye salmon for this dish – its firm flesh and rich flavors are perfect for steaming. You could, of course, use other types of salmon and this is a good technique for other firm-fleshed fish such as ling cod or halibut. Chinese bamboo steamers work well and they are not very expensive, though any steamer set up is fine. I love the aromatic steam you get in this method of cooking: the water really does have a beautiful aroma and it permeates the salmon.” – Tom Douglas, Seattle chef & restaurateur

                                        What you’ll need

                                          • 1 Stalk lemongrass, split lengthwise
                                          • 2 cups water
                                          • 2 cups sake
                                          • 10 Ginger coins, sliced 1/8” thick
                                          • 2 Star Anise pods
                                          • Peel of 1 orange
                                          • 1 ½ pounds salmon fillet, cut into 4 portions

                                          Directions Serves 4

                                          Bruise the lemongrass with the back of your knife to help release the aromatics.

                                          Set up your steamer (we use a large saucepan or a wok with a Chinese bamboo steamer set over it). Place the lemon grass, water, sake, ginger, star anise, and orange peel in the bottom of your steamer (ie. the saucepan or wok). Bring to a boil. Lay the salmon fillets in the steamer basket and cover with the steamer lid. Steam until the salmon is just done, about 4 to 5 minutes.

                                          Place a salmon fillet on each plate. Spoon some of the sake butter over each portion of fish. Garnish with a lime wedge. Serve with Crispy Sesame Rice Cake or Aromatic Steamed Rice and steamed baby bok choy. Pair it with some sake or a glass of classic Oregon Pinot Gris.