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King’s Fish House: Perfect for Seafood-Lovers

King’s Fish House: Perfect for Seafood-Lovers

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King’s Fish House operates 11 locations throughout Southern California.

Located within the borders of Long Beach, California are many smaller communities just begging to be explored. A short distance from Belmont is Naples Island, an upscale neighborhood where Italian-style gondoliers offer romantic cruises along miles of canals that crisscross the area.

For seafood-lovers, try King's Fish House. With 11 restaurants throughout southern California, King's has been listed in the Zagat's Guide and has received the “Hot Concepts Award” from Nations Restaurant News. The clam chowder was some of the best I have ever tasted. The clams were tender and fresh blended with bacon, celery, and real cream. The Chilean sea bass with teriyaki and sesame seeds was moist, flavorful, and garnished with green onions and vegetables.

If you like crème brulée but are never quite satisfied with the meager portions served at most restaurants, try the one here that was more than enough for two. One of the secrets of King's is its ability to serve 10 or 15 kinds of fresh fish every day. Owning a fish distribution company and having people onsite at 2 a.m. allows them to take first pick of the day’s catch even before some famous Las Vegas restaurants. As general manager John Montorio puts it, "We’re an all-American fish house. Everyone can find something they like."

When I received a package of cedar grilling planks from Fire & Flavor, I couldn’t wait to get grilling—but the weather had other ideas. Outdoor grilling was officially rained out. How could I put that sweet, smoky, robust cedar flavor into salmon without a grill? Simple! You can make cedar plank oven salmon, using the same Fire & Flavor Cedar Grilling Planks.

Fire & Flavor Cedar Grilling Planks

One of the reasons I like to use Fire & Flavor Grilling Planks is that they’re sustainably sourced. They’re also all natural, HACCP Food Safe Verified, and perfect for fish, chicken, beef, pork, seafood, lamb, or veggies. When you combine a Fire & Flavor Cedar Grilling Plank with a great piece of salmon and some Fire & Flavor Salmon Rub, you’ve got a recipe for perfection. (Be sure to check out this recipe for how to use cedar grilling wraps.)

Here are some pro tips for making cedar plank oven salmon.

Soaking the Cedar Planks

Cedar planks should be soaked in water for at least 1 hour before cooking. It’s the steam that rises from the soaked wood that imparts the flavor of the cedar.

Cedar plank soaking in water

Brining the Salmon Before Oven Baking

If you’d like to see less of the white protein that naturally appears on the surface of the cooked salmon, you can reduce it by brining the salmon in a solution of water and salt. Combine 2 tablespoons of salt with 2 cups of water and submerge the salmon fillets for 10 minutes, then pat dry. The saltwater will gently break down some of the external muscle fibers, preventing them from squeezing out protein as the salmon contracts during the cooking process.

Fresh salmon fillets, ready to brine

Adding the Salmon Rub

After the planks are soaked and the salmon has been brined and patted to remove excess water, you can coat the fillets with salmon rub. Fire & Flavor Salmon Rub is a no-fuss, no-muss seasoning blend that combines a variety of savory spices plus ancho chili pepper, salt, and brown sugar. It’s also Non GMO Project Certified and gluten free.

Seasoned salmon, ready to bake

Preheating the Soaked Cedar Plank

When everything is ready to go, you’ll briefly preheat the soaked cedar plank in the hot oven before adding the brined and seasoned salmon, ensuring that the wood is hot enough to begin cooking the salmon evenly.

Fire & Flavor Cedar Planks and Salmon Rub

Be sure to use the Fire & Flavor store locator to find their products near you, or shop online here.

15. Bubba Gump Shrimp Co.

Don't be confused and think that Bubba Gump Shrimp Co. is a historical seafood chain that is somehow a part of Forrest Gump's origin story. The truth of the matter is that this chain didn't become a thing until two years after the fictional movie was released in theaters.

The seafood at Bubba Gump Shrimp Co. isn't terrible, but everything about this place is undeniably gimmicky. The decorations at their more than 30 locations are neat, but their seafood is overpriced. In fact, it's easy to find people who classify Bubba Gump Shrimp Co. as a tourist trap. Considering that these restaurants are often strategically located in places where tourists congregate, that's a claim that would be difficult to deny.

Even if you're a big fan of Bubba Blue and want to taste the fruit of the sea, go get your shrimp kabobs, shrimp gumbo, or shrimp creole elsewhere. Bubba himself would be ashamed of this place.

Wild Salmon

We buy wild Alaskan seafood and Alaskan salmon, create unique gourmet seafood gifts, and deliver them to your door. This delightful bounty of fresh Alaskan Salmon , King Crab , Smoked Salmon , fresh Halibut and Nova style Salmon Lox is sure to please even the most finicky of seafood lovers. All our recipes are developed to enhance the flavor of our premium fish products. We offer corporate gifts and holiday baskets for any special occasion. We will custom design any of our great Alaska seafood gifts to fit your individual gift ideas.

Ed’s Kasilof Seafoods is a family owned and operated gourmet wild Alaskan Seafood Company. We have been buying wild Alaskan salmon and processing gourmet seafood since 1970. Our facilities are inspected and approved by the State of Alaska, FDA and is HAACP compliant. All of our wild Alaska salmon and gourmet seafood is taken in a responsible sustainable manner.

Wild Alaskan seafood processing

We make our gourmet seafood gifts the old-fashioned way, by hand with only the finest and all natural ingredients. We only use wild Alaskan salmon in our smoke salmon products. Our wild Alaskan seafood products are from only the freshest available in Alaska. Since we are in Alaska, we can offer you the highest quality sushi grade wild salmon and gourmet seafood available. We deliver right to your door with Fed Ex overnight shipping for your added convenience.

We hope you enjoy all the wonderful fresh seafood that we have created especially for you! We also offer a money back guarantee of your purchase. When you visit Alaska, you can stop by our seafood retail store for a free sample of our delicious king crab dip or smoked salmon. Our seafood retail outlet is adjacent to the world famous Kenai River in Soldotna. This is also a drop-off point for all your sport fish processing and custom smoking needs. We also have a salmon wholesale list available.

All of our wild Alaskan seafood and Alaskan salmon products should be kept at 38 degrees or below because they are all natural and therefore contain no additives or preservatives.

About Our Company

Ed’s Kasilof Seafoods is a family business offering gourmet wild Alaskan Seafood Company. We have been buying wild salmon and processing gourmet wild Alaskan seafood since 1970. Our facilities are State of Alaska, FDA and HAACP compliant. All of our wild salmon and gourmet seafood gifts are made using state of the art fish processing equipment. Our gourmet seafood retail outlet is adjacent to the Kenai River in Soldotna. This is also a drop-off point for all your Alaska sport fish processing and custom smoking needs.

Our Guarantee

We want our customers completely satisfied with our products therefore for any reason (other than acts of god that are beyond our control during shipment) that your not completely satisfied we will either replace or we offer a full Money Back Guarantee for all of our products. During the month of December(12/18 through 12/26) we cannot guarantee timely delivery of your shipment due the heavy volume of shipments that Federal Express is experiencing. There will be no refunds of shipping charges or product refunds during this time period.

History of Kasilof

Kasilof was actually called Kussilof when the first Russian explorers began to arrive in the early 1780’s and established fur trading posts in the Cook Inlet drainage. The United Sates purchased Alaska from Russiain 1867 just in time for the Gold Rush to begin. By 1882 the Alaska Packing Company established the first salmon cannery at the mouth of the Kasilof River. The primary way of harvesting salmon was the use of pilings driven into the ocean floor covered with chicken wire. These fish traps extended a long lead out into the Inlet to lead the salmon into the trap near the shore. Kasilof became the center of the silver fox farming industry during the 1920’s and into the mid 1930’s but the great depression saw a collapse of the fur market.

2 Rules for How to Cook Salmon Even Haters Will Love

I'm a salmon hater too. These are my tricks for how to cook salmon I'll actually eat&mdashplus, my full recipe.

I don’t really like salmon. As a professional cook, I feel funny declaring any real culinary dislikes (I promise I only have a few), but no matter how many times I try it in a restaurant or cooking salmon myself, the fish is a hard sell for me.

I desperately want to like salmon: It’s versatile, loaded with healthy Omega 3 fatty acids, and a nice way to change up the chicken-steak-pasta program that seems to have taken hold in my house. Now, I’ve finally figured out how to cook salmon so eating it doesn&apost feel like a chore. It’s a two-step process that anyone can employ for the salmon lovers and haters in their household.

First, buy frozen, not fresh. I prefer to buy frozen pre-portioned salmon filets. Because they’re frozen fast and efficiently (on the boat from which they’re caught), these pieces of fish have little chance of going bad. The longer a fish has been sitting around unfrozen, the stronger it starts to smell and taste. Freezing ASAP ensures that the fish tastes as fresh (i.e. less fishy) as can be. When it&aposs time, I pull as many salmon filets as I want to make out of the freezer and put them in the fridge to defrost—overnight usually does the trick.

Second, stop pretending you&aposll acquire a taste for bare salmon. I would like to be able to enjoy the distinct flavors of the Cohos and the Kings, the Sockeyes and the Ketas, but I really just need some help. Enter sauce. Specifically, an herby, garlicky, vinegary mixture that works beautifully on a seared, broiled, or steamed fish, but also as a salad dressing, a roasted vegetable toss, or a dip for crusty bread. Here’s how to make Roasted Salmon with Herby-Garlic Sauce.

  1. Preheat oven to 500ଏ.
  2. Line a rimmed baking sheet with foil and drizzle with olive oil.
  3. Add the salmon filets and turn to coat in the oil season with salt and pepper.
  4. Roast until salmon is opaque on the outside and just translucent on the inside, about 5 minutes. But don’t freak out if you like well done salmon: just keep roasting for another 3 to 5 minutes until it’s opaque all the way through. This will mean a slightly dryer piece of fish, but the sauce will take care of that.

While the salmon is roasting, make the Herby-Garlic sauce.

  1. Chop 2 small handfuls of one of the following (or a combination): flat leaf parsley, chives, basil and/or mint, anything tender and leafy. Place the chopped herbs in a bowl and add enough olive oil so you just see it starting to pool around the herbs.
  2. Grate a garlic clove right into the bowl—use a microplane for super fast and easy grating, or finely chop it.
  3. Add a couple splashes of red or white wine vinegar, a good pinch of salt, and several grinds pepper.
  4. Give it a good stir and then taste it. Is it delicious? You’re there. Is it sour? Add salt. Is it salty? Add another splash of vinegar. Do this until you want to put it on everything.

When the salmon is finished cooking, transfer the filets to plates alongside a nice pile of tender lettuces. Spoon the Herby Garlic sauce over the salmon and the greens and squeeze a little lemon over top. And that’s a salmon dish even a hater would love. Need more salmon for skeptics? Check out this nifty sheet pan Salmon with Roasted Cabbage and Olive Vinaigrette.


At Kingfish, we tip our hat to the Huey P. Long era. Everyone who eats and drinks with us is treated like a king! Brunch, lunch, and dinner, we serve up new-school twists on traditional New Orleans cuisine. And our bar, with its mix of signature and classic cocktails, is the perfect place to meet up with friends and family for a drink the French Quarter. Whether you’re a longtime local or first-time visitor, we’re happy to share our wealth of flavor and fun with you.

From bottomless brunch to light lunch to decadent dinner, Kingfish cuisine and cocktails are sure to delight. Peruse our food and drink menus.

King’s Fish House: Perfect for Seafood-Lovers - Recipes

By Serena Joew Lucchesi
with Marilyn Chinn Le Tourneau

"Oftentime my staff thinks I'm fanatical about the quality of our food and our service. Maybe I am, but if so it's because I'm committed to my personal vision about the dining experience we give our guests.". Bob Chinn

For over a million diners every year, Bob Chinn's Crab House delivers the ultimate seafood experience. Located just outside of Chicago, Chinn's is committed to the freshest fish and shellfish possible-going so far as to display bills of lading on the walls near the restaurant entrance. Every day, salmon from the Copper River in Alaska, stone crabs from Florida and halibut from Kona arrive to be cooked with care in the hearty style that that has kept customers coming back for more.

Bob Chinn and his staff really love seafood, and that knowledge shines through in this generous helping of the recipes, technique's and expertise. Recipes include signature dishes like Garlic Crab and Marilyn's Crab Crispies, classics like New England Clam Chowder and Cajun Shrimp, as well as innovative dishes like King Crab Ravioli, Sashimi Salad, and Chile Yabbies. A selection of mouthwatering desserts including Key Lime Pie and Pear Cheesecake complete the collection.

Highlighted by full-color pictures throughout and simple instructions for home-cooking, Bob Chinn's Crab House Cookbook is a must-have for seafood lovers everywhere.

Chinn's Facts

  • The dining room seats 630 people.
  • The kitchen prepares up to 3,000 meals a day.
  • Bob Chinn's is the 4th-largest-grossing restaurant in the United States, serving more than a million customers a year.
  • During a busy evening, the raw bar team may shuck 1400 oysters and 300 to 400 clams.

Bob Chinn's
Crab House Cookbook

By Serena Joew Lucchesi
with Marilyn Chinn Le Tourneau
Ten Speed Press
Cloth, 160 pages, $29.95
Publication Date: September 1998
ISBN: 0-89815-964-4
Information provided by the publisher.

Got it, Cook it

I had the Hawaiian sampler plate ($50) but lots of great variety and treats. It included Taro Kahlua Pork (the dark thing on the right), grilled Mahi Mahi, Molokini Sweet potato, grilled apple banana, lomi lomi salmon, octopus in a coconut sauce (green one- which was SO good) and ahi poke. and poi (ick). Besides not liking poi, I loved everything else on this plate. So yummy.

Hana Banana Macadamia Nut Crisp.

Such a simple idea! Why haven't more people thought of a banana crisp?
It was fantastic! We liked it so much, I made a copy cat recipes, that just might be better than Mama's. Mine has RUM in it. Maybe I should let Mama know. My recipe is here .

My suggestion?
Get to Mama's for a night out and splurge when you are there.
Expensive? Yes! Go ahead and eat "local" for the other meals with plate lunches and fish tacos. This is SO worth it.

King’s Fish House: Perfect for Seafood-Lovers - Recipes

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