Those guys at Seatle's Pike Place Market who "throw" fish have a new
cookbook out.

I love their seafood seasoning. Herel's the recipe:

Northwest Seafood Seasoning, is a mix of:

1/3 cup dried minced garlic,
1/3 cup dried granulated onion,
1 tablespoon fine sea salt,
4 teaspoons dried granulated lemon peel,
1/3 cup dried dill,
1/3 cup paprika,
2 tablespoons celery seed,
1/2 cup dried parsley,
and 1/4 cup medium-grind black pepper.

Blend it all together and it will keep in a covered container for at
least 6 months.

Oh, and.... Those famous fish tosses?

“We buy specific ‘stunt’ salmon just for throwing, and when they are
no longer worth of tossing (after about a hundred tosses they get a
litlte funky), we freeze them. When we have enough, we donate them to
Seattle’s Woodland Park Zoo and nearby Wolf Haven International to
feed the animals.” (It’s not all for show — the ones they actually
sell are thrown once “to get them behind the counter,” they noted in a
comment on their Facebook page.)

On Mar 11, 4:20*pm, ImStillMags > wrote:
> Those guys at Seatle's Pike Place Market who "throw" fish have a new
> cookbook out.
>
> I love their seafood seasoning. * Herel's the recipe:
>
> Northwest Seafood Seasoning, is a mix of:
>
> 1/3 cup dried minced garlic,
> 1/3 cup dried granulated onion,
> 1 tablespoon fine sea salt,
> 4 teaspoons dried granulated lemon peel,
> 1/3 cup dried dill,
> 1/3 cup paprika,
> 2 tablespoons celery seed,
> 1/2 cup dried parsley,
> and 1/4 cup medium-grind black pepper.
>
> Blend it all together and it will keep in a covered container for at
> least 6 months.
>
> Oh, and.... Those famous fish tosses?
>
> “We buy specific ‘stunt’ salmon just for throwing, and when they are
> no longer worth of tossing (after about a hundred tosses they get a
> litlte funky), we freeze them. When we have enough, we donate them to
> Seattle’s Woodland Park Zoo and nearby Wolf Haven International to
> feed the animals.” (It’s not all for show — the ones they actually
> sell are thrown once “to get them behind the counter,” they noted in a
> comment on their Facebook page.)

Did you see them on the Today show this morning?

On Mar 11, 4:46*pm, merryb > wrote:
> On Mar 11, 4:20*pm, ImStillMags > wrote:
>
>
>
> > Those guys at Seatle's Pike Place Market who "throw" fish have a new
> > cookbook out.
>
> > I love their seafood seasoning. * Herel's the recipe:
>
> > Northwest Seafood Seasoning, is a mix of:
>
> > 1/3 cup dried minced garlic,
> > 1/3 cup dried granulated onion,
> > 1 tablespoon fine sea salt,
> > 4 teaspoons dried granulated lemon peel,
> > 1/3 cup dried dill,
> > 1/3 cup paprika,
> > 2 tablespoons celery seed,
> > 1/2 cup dried parsley,
> > and 1/4 cup medium-grind black pepper.
>
> > Blend it all together and it will keep in a covered container for at
> > least 6 months.
>
> > Oh, and.... Those famous fish tosses?
>
> > “We buy specific ‘stunt’ salmon just for throwing, and when they are
> > no longer worth of tossing (after about a hundred tosses they get a
> > litlte funky), we freeze them. When we have enough, we donate them to
> > Seattle’s Woodland Park Zoo and nearby Wolf Haven International to
> > feed the animals.” (It’s not all for show — the ones they actually
> > sell are thrown once “to get them behind the counter,” they noted in a
> > comment on their Facebook page.)
>
> Did you see them on the Today show this morning?

No ! were they on? I'm usually at work by the time Today comes on
here. I knew they were going on tour to promote the book. They are
such fun.

On Mar 11, 6:11*pm, ImStillMags > wrote:
> On Mar 11, 4:46*pm, merryb > wrote:
>
>
>
>
>
>
>
>
>
> > On Mar 11, 4:20*pm, ImStillMags > wrote:
>
> > > Those guys at Seatle's Pike Place Market who "throw" fish have a new
> > > cookbook out.
>
> > > I love their seafood seasoning. * Herel's the recipe:
>
> > > Northwest Seafood Seasoning, is a mix of:
>
> > > 1/3 cup dried minced garlic,
> > > 1/3 cup dried granulated onion,
> > > 1 tablespoon fine sea salt,
> > > 4 teaspoons dried granulated lemon peel,
> > > 1/3 cup dried dill,
> > > 1/3 cup paprika,
> > > 2 tablespoons celery seed,
> > > 1/2 cup dried parsley,
> > > and 1/4 cup medium-grind black pepper.
>
> > > Blend it all together and it will keep in a covered container for at
> > > least 6 months.
>
> > > Oh, and.... Those famous fish tosses?
>
> > > “We buy specific ‘stunt’ salmon just for throwing, and when they are
> > > no longer worth of tossing (after about a hundred tosses they get a
> > > litlte funky), we freeze them. When we have enough, we donate them to
> > > Seattle’s Woodland Park Zoo and nearby Wolf Haven International to
> > > feed the animals.” (It’s not all for show — the ones they actually
> > > sell are thrown once “to get them behind the counter,” they noted in a
> > > comment on their Facebook page.)
>
> > Did you see them on the Today show this morning?
>
> No ! *were they on? * *I'm usually at work by the time Today comes on
> here. * I knew they were going on tour to promote the book. * They are
> such fun.

Yes they were- with Hoda & KL...

In article
>,
ImStillMags > wrote:

> > Did you see them on the Today show this morning?
>
> No ! were they on? I'm usually at work by the time Today comes on
> here. I knew they were going on tour to promote the book. They are
> such fun.

Here's the video, with recipe linked below it.

http://www.today.com/id/51134197/ns/...watering-pike-
place-fish-salmon-patties/

--
Julian Vrieslander

In article
>,
ImStillMags > wrote:

> Oh, and.... Those famous fish tosses?

Pike Place Fish is always surrounded by crowds of tourists waiting to
watch the fish chuckers. It's actually something of a skill - can you
imagine catching a slippery seven pound salmon? Sometimes the guys
behind the counter will toss one outbound, purposefully missing the
salesguy, and into the crowd, causing people to scream and duck. But
they use a stuffed-cloth fake fish for those tosses.

Here's a sequence of 4 shots of the fish chuckers in action, that I made
a few years ago. Use arrow keys or click on the right-side arrow symbol
to advance through the images.

http://julianv.zenfolio.com/p2246212...cb11#h3ca7cb11

--
Julian Vrieslander

Julian Vrieslander wrote:
>
> ImStillMags wrote:
>
> > Oh, and.... Those famous fish tosses?
>
> Pike Place Fish is always surrounded by crowds of tourists waiting to
> watch the fish chuckers. It's actually something of a skill - can you
> imagine catching a slippery seven pound salmon? Sometimes the guys
> behind the counter will toss one outbound, purposefully missing the
> salesguy, and into the crowd, causing people to scream and duck. But
> they use a stuffed-cloth fake fish for those tosses.

LOL! Good one, guys! :-D

G.

On 3/11/2013 7:46 PM, Julian Vrieslander wrote:

> Here's a sequence of 4 shots of the fish chuckers in action, that I made
> a few years ago. Use arrow keys or click on the right-side arrow symbol
> to advance through the images.
>
> http://julianv.zenfolio.com/p2246212...cb11#h3ca7cb11

Nice! The look on the woman's face on the last photo is priceless!

--
CAPSLOCK–Preventing Login Since 1980.

On Mon, 11 Mar 2013 16:20:29 -0700 (PDT), ImStillMags
> wrote:

>Those guys at Seatle's Pike Place Market who "throw" fish have a new
>cookbook out.
>
>I love their seafood seasoning. Herel's the recipe:
>
>Northwest Seafood Seasoning, is a mix of:
>
>1/3 cup dried minced garlic,
>1/3 cup dried granulated onion,
>1 tablespoon fine sea salt,
>4 teaspoons dried granulated lemon peel,
>1/3 cup dried dill,
>1/3 cup paprika,
>2 tablespoons celery seed,
>1/2 cup dried parsley,
>and 1/4 cup medium-grind black pepper.
>
>Blend it all together and it will keep in a covered container for at
>least 6 months.

Thanks, I'll round up the ingredients for this.

You wouldn't happen to know of a healthy tartare sauce recipe? Love
tartare, but the commercial stuff always seems to have undesirable
additives...

On Mar 11, 5:25*pm, Jeßus > wrote:
> On Mon, 11 Mar 2013 16:20:29 -0700 (PDT), ImStillMags
>
>
>
> > wrote:
> >Those guys at Seatle's Pike Place Market who "throw" fish have a new
> >cookbook out.
>
> >I love their seafood seasoning. * Herel's the recipe:
>
> >Northwest Seafood Seasoning, is a mix of:
>
> >1/3 cup dried minced garlic,
> >1/3 cup dried granulated onion,
> >1 tablespoon fine sea salt,
> >4 teaspoons dried granulated lemon peel,
> >1/3 cup dried dill,
> >1/3 cup paprika,
> >2 tablespoons celery seed,
> >1/2 cup dried parsley,
> >and 1/4 cup medium-grind black pepper.
>
> >Blend it all together and it will keep in a covered container for at
> >least 6 months.
>
> Thanks, I'll round up the ingredients for this.
>
> You wouldn't happen to know of a healthy tartare sauce recipe? Love
> tartare, but the commercial stuff always seems to have undesirable
> additives...

Well I'm not sure what it is you call "healthy" , but this is my hands
down favorite tartar sauce recipe.

http://hizzoners.com/index.php/recip...8-tartar-sauce

On Mon, 11 Mar 2013 18:10:40 -0700 (PDT), ImStillMags
> wrote:

>On Mar 11, 5:25*pm, Jeßus > wrote:
>> On Mon, 11 Mar 2013 16:20:29 -0700 (PDT), ImStillMags
>>
>>
>>
>> > wrote:
>> >Those guys at Seatle's Pike Place Market who "throw" fish have a new
>> >cookbook out.
>>
>> >I love their seafood seasoning. * Herel's the recipe:
>>
>> >Northwest Seafood Seasoning, is a mix of:
>>
>> >1/3 cup dried minced garlic,
>> >1/3 cup dried granulated onion,
>> >1 tablespoon fine sea salt,
>> >4 teaspoons dried granulated lemon peel,
>> >1/3 cup dried dill,
>> >1/3 cup paprika,
>> >2 tablespoons celery seed,
>> >1/2 cup dried parsley,
>> >and 1/4 cup medium-grind black pepper.
>>
>> >Blend it all together and it will keep in a covered container for at
>> >least 6 months.
>>
>> Thanks, I'll round up the ingredients for this.
>>
>> You wouldn't happen to know of a healthy tartare sauce recipe? Love
>> tartare, but the commercial stuff always seems to have undesirable
>> additives...
>
>Well I'm not sure what it is you call "healthy" , but this is my hands
>down favorite tartar sauce recipe.
>
>http://hizzoners.com/index.php/recip...8-tartar-sauce

That looks great, thanks. I take it a 'green onion' would be what we
here call a spring onion... By 'healthy' I meant excluding things like
sugar and artificial additives - but NOT fat! Cheers.

On Mon, 11 Mar 2013 16:20:29 -0700 (PDT), ImStillMags
> wrote:

>Those guys at Seatle's Pike Place Market who "throw" fish have a new
>cookbook out.
>
>I love their seafood seasoning. Herel's the recipe:
>
>Northwest Seafood Seasoning, is a mix of:
>
>1/3 cup dried minced garlic,
>1/3 cup dried granulated onion,
>1 tablespoon fine sea salt,
>4 teaspoons dried granulated lemon peel,
>1/3 cup dried dill,
>1/3 cup paprika,
>2 tablespoons celery seed,
>1/2 cup dried parsley,
>and 1/4 cup medium-grind black pepper.
>
>Blend it all together and it will keep in a covered container for at
>least 6 months.
>
thanks. I'm always looking for a new seasoning.
Janet US

On 3/11/2013 7:20 PM, ImStillMags wrote:
> Those guys at Seatle's Pike Place Market who "throw" fish have a new
> cookbook out.
>
> I love their seafood seasoning. Herel's the recipe:
>
> Northwest Seafood Seasoning, is a mix of:
>
> 1/3 cup dried minced garlic,
> 1/3 cup dried granulated onion,
> 1 tablespoon fine sea salt,
> 4 teaspoons dried granulated lemon peel,
> 1/3 cup dried dill,
> 1/3 cup paprika,
> 2 tablespoons celery seed,
> 1/2 cup dried parsley,
> and 1/4 cup medium-grind black pepper.
>
> Blend it all together and it will keep in a covered container for at
> least 6 months.

Thanks! I have all that in my spice cabinet.

On 3/19/2013 11:42 PM, Cheryl wrote:
> On 3/11/2013 7:20 PM, ImStillMags wrote:
>> Those guys at Seatle's Pike Place Market who "throw" fish have a new
>> cookbook out.
>>
>> I love their seafood seasoning. Herel's the recipe:
>>
>> Northwest Seafood Seasoning, is a mix of:
>>
>> 1/3 cup dried minced garlic,
>> 1/3 cup dried granulated onion,
>> 1 tablespoon fine sea salt,
>> 4 teaspoons dried granulated lemon peel,
>> 1/3 cup dried dill,
>> 1/3 cup paprika,
>> 2 tablespoons celery seed,
>> 1/2 cup dried parsley,
>> and 1/4 cup medium-grind black pepper.
>>
>> Blend it all together and it will keep in a covered container for at
>> least 6 months.
>
> Thanks! I have all that in my spice cabinet.
>
It is probably quite good but why specify *sea* salt; I can't imagine
that the amount of salt is all that critical.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On 3/20/2013 8:07 AM, James Silverton wrote:
> On 3/19/2013 11:42 PM, Cheryl wrote:
>> On 3/11/2013 7:20 PM, ImStillMags wrote:
>>> Those guys at Seatle's Pike Place Market who "throw" fish have a new
>>> cookbook out.
>>>
>>> I love their seafood seasoning. Herel's the recipe:
>>>
>>> Northwest Seafood Seasoning, is a mix of:
>>>
>>> 1/3 cup dried minced garlic,
>>> 1/3 cup dried granulated onion,
>>> 1 tablespoon fine sea salt,
>>> 4 teaspoons dried granulated lemon peel,
>>> 1/3 cup dried dill,
>>> 1/3 cup paprika,
>>> 2 tablespoons celery seed,
>>> 1/2 cup dried parsley,
>>> and 1/4 cup medium-grind black pepper.
>>>
>>> Blend it all together and it will keep in a covered container for at
>>> least 6 months.
>>
>> Thanks! I have all that in my spice cabinet.
>>
> It is probably quite good but why specify *sea* salt
>
Because it's for *sea*food? <ducking>

Jill

I'll be checking my kitchen for the following ingredients. This would be great because I'm actually planning to create a new seafood dish for my family. I hope this one would be a hit. Thanks for sharing this.