Search Results for: Sea urchins
pass on the exact day and time of the catch. the details: the crew hand-cuts fish and fries daily. each generous piece is cooked to order in a lager-based batter. after it emerges from the fryer, the fish rests for seconds, so any remaining grease drains. just before serving, it's hit with a dash of sea
counterpoint to the fried fish. the seattle times we are prepared to name seattle's very best fish and chips: crispy, gossamer secret-local-beer batter forming a just-greasy-enough cloud around a long, lovely, thick, moist, sustainable sourced pacific cod fillet (finished, smartly, with a sprinkle of sea...
https://properfish.com/