Coastal Seafoods

We will be open Saturday, July 4th from 9am until 5pm

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We will be sampling Kobe beef outdoors at the Minneapolis location Saturday, July 4th.

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Larry Colbeck from Artisan Vineyards stopped in to talk to Coastal’s retail manager Damon Holston about Copper River Sockeye. Stop by their site to see the video.
Artisan Vineyards

Wild Copper River Salmon is here!!
On May 14th, the Copper River fishery opened for 12 hours. The quantities of sockeye salmon caught were double the original estimates, and the king catch was slightly less than expected. Starting Thursday, May 21st we should have the first of these Copper River king and sockeye salmon for sale at Coastal.

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Featured Recipe

Kobe Beef With Smoked Sea Salt and Rosemary
serves 4

4 count 8 ounce Kobe beef steaks
2 cloves garlic, sliced
2 stalks rosemary
⅓ cup olive oil
1 Tbsp smoked sea salt

Combine marinade ingredients in a bowl. Muddle with the back of a spoon to combine flavors. Marinate steaks in the refrigerator for at least 4 hours. To serve medium-rare, grill over medium-high heat for 3-4 minutes per side.

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This Year’s Class Schedule is Now Available!
You asked for it, we heard you. We’ve added more sushi classes this year, along with two new classes taught by Coastal’s retail manager, Damon Holston.
Check out the new schedule.

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Running strong:

Pacific Halibut:
The Pacific halibut season is open, and we have beautiful, sustainably caught, sashimi quality halibut here at Coastal!

Dayboat Swordfish:
Dayboat varieties of seafood are always highly sought after. The boats go out, fill up and return all in one day, with their holds full of fish, so they are among the freshest choices you can make. Available now.

Going away:

Mahi Mahi:
Mahi Mahi are getting harder to come by. These beautiful fish are still available, and the quality is unbeatable; but prices are starting to rise.

Dungeness Crab:
Dungeness crab is the oldest commercial shellfish fishery on the Pacific Coast, starting in Washington around 1848. Today, Dungeness crab is known around the world for its wonderful texture, its buttery flavor, and its rarity.

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Response to New York Times Article

The New York Times featured an article on January 23rd,2008; regarding mercury levels in sushi tuna. As many of our customers enjoy our sushi quality fish, we are aware how this article may raise some concern. Below is a link to the original article as well as an informative, accurate statement regarding mercury and tuna consumption from Fish Facts.
New York Times >>

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Let the fish come to you!
Live too far to make it to one of our retail stores? Let us bring you the fish! Call our Minneapolis location during business hours to hear the day’s selection and place your order. Fish will be couriered to you by Quicksilver within 3 hours. Charges vary by distance and order size. Call 612-724-7425 for more details.