Guide du restaurant

Totten Inlet OYSTERS on SALE! Yes ... we have a rather large supply of fresh oysters from Washington .. we are selling them at $10.95 per dozen!! The Totten Inlet Oyster is a classic West Coast oyster. It has the signature melon and seaweed flavors and beautifully ridged shells. Compared to other West Coast oysters, the Totten Inlets tend to be on the larger size. And with their relatively deep cup, you can expect a mouthful of creamy goodness. Size: 3.5 inches Availability: Year-round Appearance: Medium Cup, Fluted Flavor: Medium brine with sweet watermelon accents.

We have a new freezer...and it's full of delicious wagyu beef from Lazy K Ranch!! We have briskets, rib eyes, sirloins, beef tip, 80/20 ground beef and broth bones...yummy!

Visit our Flathead Fish Cookbook Group by clicking the button on our cover photo, for our recipe of the week...Baked Haddock. We have fresh coho salmon, king salmon, mahi mahi, halibut and oysters in our fresh fridge today! And tomorrow we will have fresh rockfish, haddock, dry scallops, clams and of course Live Maine Lobster!! (After 2pm).

The (Monster) Mash Prep time: 10-12 minutes Cooking time: 26-30 minutes Serves: 4 Skill level: Easy Peasy Here's a flexible halloween recipe idea. This scary Monster Mash, will get your young ones involved in cooking! Ingredients 1 pack smoked trout or any cooked white fish fillet 1 small pumpkin (or butternut squash) knob of butter salt and pepper bay or sage leaves The method Scoop out the flesh from a pumpkin, discard the seeds. Chop up the flesh and steam, bake or boil till soft. Mash with some butter and seasoning. Arrange the mash on the plate in a pumpkin shape. Loosely flake the fish or cut into pumpkin eyes, nose and mouth. Arrange on the pumpkin. Garnish with a sage leaf at the top.

We have *Live Maine Lobster* coming in Wednesday October 17th! If you would like to pre order you can email us at [email protected], message us, or call us at 406 892 3474. Otherwise come on down to the store and sign up, or visit next Wednesday, Thursday or Friday to take your pick! Quick tip ... Is It Done Yet? Cooked lobsters will turn bright red, but that’s not the best indicator. Cook lobster for the recommend time. Where the body meets the tail, if it’s done... the meat will have changed from translucent to white.

Well unbeknownst to me ;) until now ... we do in fact have fresh halibut today! And some gorgeous coho sides! In our fresh fridge, just filleted! Perfect for the grill on this rather chilly day. 🐟

I'll be posting a few fun and fishy recipes for your little ones as we get close to Halloween... Spooky Witch Fingers Prep time: 10-12 minutes Cooking time: 10-12 minutes Serves: 4 Skill level: Easy Peasy A great treat for the little ones - spook them out with these creepy and fun witch fingers Ingredients 300g white fish, cut into finger-sized pieces 1 tbsp rapeseed or vegetable oil plus extra to grease 3 tbsp plain flour 1 large egg, beaten 50g breadcrumbs Skin from 1 large tomato, cut into finger nail shapes 4tbsp tomato ketchup, to serve Lettuce leaves, to serve The method Preheat the oven to 200ºC/fan 180ºC/gas mark 6. Lightly grease a large baking tray with oil. Season the flour with a little salt and pepper and place in a wide, shallow bowl. Place the egg and breadcrumbs in separate bowls. Working in batches, coat the fish strips in the seasoned flour, then in the beaten egg and finally the breadcrumbs. Arrange the ‘fish fingers’ in a single layer on the baking tray. Drizzle with the 1 tbsp of oil and bake for about 10 minutes, turning over halfway until the fish is firm and cooked through. Serve immediately, topped with a piece of tomato skin at the end of each finger to make a nail, and served with the tomato ketchup and the lettuce. Tip: As an alternative to ketchup, try homemade tomato sauce or salsa. This goes well with oven-baked wedges or mashed potatoes and baked beans or peas.

https://www.npr.org/sections/thesalt/2012/04/05/150061991/lust-lies-and-empire-the-fishy-tale-behind-eating-fish-on-friday

Humpback whale 🐳😃 tank tops on Sale in store ~ Now only $28.00!

New item in store ... Thai Shrimp Paste ...$4.95 per pot! Mmmm ... methinks Thai Red Curry, Thai Green Curry, Thai Yellow Coconut Curry, Thai Green Papaya Salad, and Thai Cucumber Salad.

Grouper is a lean, moist fish with a distinctive yet mild flavor, large flakes and a firm texture. The Red Grouper has a slightly sweeter, milder flavor than the Black Grouper and is considered to be the better of the two. Grouper's flavor profile is like a cross between Bass and Halibut. We have Grouper fresh in store today. Check out our cookbook Group for our recipe of the week ... Grilled Grouper with Lemon and Herbs!

Good morning 😀 Laura here ... I've just returned from a lovely little vacation ...and what an array of fish we have for you today! Here's our fresh fish chalkboard ... you are spoiled for choice! We also have a veritable oyster fest going on! Blue Points, Wellfleets and Totten Inlets! Fresh black mussels too!

Did you know that ... The most lucrative Alaskan crab fisheries occur in the fall and winter; the seasons are often short, lasting less than four weeks. In the Bering Sea specifically, the two most active months are October and January.

Our door is open ...and we're here to welcome you now. Thank you all for your custom.

Opening a little late at 12:10pm today folks!

The Fish Philosophy ... I have shared these videos with my staff years prior to being here at Flathead Fish ... a little cheesy, but fun, and a good refresher ... nice to know that this philosophy was born out of Pike Place Fish Market 😀🌊 https://www.youtube.com/watch?v=XvZDaYJoo3Q

Our Oyster Selection today... Wellfleet Oysters from Massachusetts Shallow, firm, calm Wellfleet Harbor has grown famed oysters for centuries. Today, most Wellfleets are kept in bags and staked in the shallows, far enough offshore that the tourists won’t get into them. In flavor, Wellfleets resemble Malpeques in their light body and clean finish, but they are even saltier. They scream out for a pint of lager :) Bluepoints from Long Island Any oyster from Long Island Sound can be called a Bluepoint. Most come from the Connecticut side. They are semi-wild: In the summer, beds of bottomland are cleared and fresh shell is spread on them. Baby oyster spat sets on the shells, and is then transferred to grow out beds elsewhere in the sound, and then harvested by dredge after 3-4 years. Moderate salinity, large in size. Pictured.

We have King (Chinook) salmon for $21.95 /lb and Coho salmon for $11.95 /lb today aplenty. King salmon is caught in the icy waters of the North Pacific, the chinook is the largest, fattiest salmon variety and has firm, deep-red flesh. There is also a white-fleshed chinook salmon. Sockeye salmon is second to the chinook in fat content, the sockeye salmon also has dark red flesh. It is the finest type of canned salmon, but it is also sold fresh. Coho salmon (or silver salmon is found in the coastal waters of Alaska, the coho is less fatty than sockeye. The flesh is medium-red and very flavorful. Keta salmon ( aka Chum salmon) is leaner than sockeye with firm, coarse, pale flesh. They should be available in the fall.

Today's Fresh Fish ... after 4pm we will have mussels, oysters and salmon ...

Well it's fairly quiet here at Flathead Fish today ...hence ... What's the difference between a piano and a fish? (You can tune a piano, but you can't tuna fish!) What do you get when you cross a shark and a snowman? (Frostbite!) What did the fish say when he swam into the concrete wall? (Dam!) Which part of a fish weighs the most? (The scales!) Where do fish keep their money? (In a river-bank!) Why did the shark spit out the clown? (Because he tasted funny!) What do you call a fish without an eye? (a fsh!) Lol ... my personal fave! How do oysters call their friends? (On shell phones!) Why don't oysters share their pearls? (Because they're shellfish!) What do you get when you cross an octopus and a cow? (An animal that can milk itself!) What is the strongest creature in the sea? (A mussel!) Where do fish sleep? (On a seabed!)