Coastal Seafoods

We will be closed Monday, September 6th for Labor Day.

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Featured Recipe

Grilled Lobster with Herb Butter
serves 4

4ct 1¼-1½ pound live lobsters
¼ lb unsalted Butter
2 cloves garlic, finely minced
1 shallot, finely minced
4 Tbsps. fresh herbs, i.e. thyme, tarragon. chervil or parsley
1 lemon, cut into quarters

Warm butter to room temperature. Combine all ingredients. Allow a half hour for flavors to mingle.
On the stovetop bring 2 gallons of water to a boil. Plunge lobsters headfirst into the boiling water and cook for 3 minutes.
Remove partially cooked lobsters from the pot, place then on a cutting surface shell side down and slit them lenghtwise. Brush with herbed butter mixture and place on a medium hot grill. Close grill and cook 6-7 minutes or until the meat is opaque through the thickest part of the tail.

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Oysters in City Pages

Michelle from City Pages stopped by for a chat about oysters. Check it out at
Oysters—an expert’s guide to a summer treat

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We Have a Winner

Thank you everyone that took part in our first ever Facebook contest. The arguments that took place here over which photo was the best were great fun. The winner of the contest was Pongpornparanee Pungbun Stanek. Her clams in sake broth made everyone hungry. Pongpornparanee Pungbun Stanek give us a call at 612-724-7425 to claim you prize.
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St. Brendan’s™ Irish Organic Salmon

Coastal Seafoods is now carrying St. Brendan’s™ Irish Organic Salmon. St. Brendan’s Irish Organic Salmon comes from a cooperative of farmers working to restore the Irish salmon fishery. Using certified organic practices, this is a safe, sustainable fish. This fish is Certified Organic by Naturland, Irish Organic Farmers and Growers Association, Bio Suisse, and Qualité-France. Each organization performs annual environmental audits.

And it tastes great!!
For more information, please visit Cleanfish.com
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2010 Classes

The schedule for this years classes is now online. We’ve added a couple new classes and kept all of the old favorites. New this year is Gourmet Fish taught by Coastal St Paul’s Jahn Brink. Jahn also teaches at Cooks of Crocus Hill and at the Chef’s Gallery. On April 1st he will be making seared sea scallops with bacon aioli, halibut confit with gingered tomato jam and on September 9th it’s mussels with a saute of bell peppers and honeyed striped seabass. Jahn also has a habit of bringing in amazing deserts to finish the evening.

If you’re interested in taking any of our classes or just need additional information please give us a call at (612) 724-7425

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Bristol Bay King Crab

Every year, before the official king crab season opens, boats in Alaska go out to test the fishery. They are looking at population levels and fill rates. The crab caught in these tests are sold to recoup the costs involved in their capture. You , our customer, are the beneficiary of these sales. Three times in October 2009 we will have crab from these tests. And then the official season opens October 28th. We hope to have fresh (never frozen) Bristol Bay king through the end of the year. After that we will carry the frozen product. This crab is world renowned for its superior taste and is truly the best tasting crab we have ever seen, it is extremely sweet and clean tasting with just the barest hint of the ocean’s brininess. We are the only place in Minnesota to stock this rare treat as a frozen product throughout the year.

This crab is processed only by the Royal Aleutian company in Dutch Harbor Alaska. It has outstanding meat fill, averaging 92-94 percent of available space, (compared to 80-85 percent in its Russian counterpart) and is quickly and efficiently processed without a hint of the traditional salty, off flavor found in most frozen King Crab.

Over 70% of the king crab found in the United States is actually caught in Russia, where the season lasts for 7-8 months out of the year, and processed at sea on huge factory processors using sea water to cook, cool, glaze and freeze the crab, this means you are paying for added water weight. Later it is shipped to the west coast where it is sawed apart, sorted and glazed for a second time. Unfortunately, the resulting product is often broken up, salty and off in consistent quality.

Our crabs are processed once a year with fresh water then are cooked, cooled and frozen within a couple of hours. They are sold in a cluster form which results in a beautiful, clean crab with virtually no breakage and no reglazing (which is currently done by every other processor).

Frozen Bristol Bay king crab are easy to prepare and taste best when allowed to thaw slowly in your refrigerator before rewarming.

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Laughing Bird Shrimp

Coastal Seafoods is now carrying Laughing Bird Shrimp. Laughing Bird shrimp are a sustainably raised Caribbean white shrimp. They are farm-raised in land based ponds in a closed loop aquaculture system; fed a mostly vegetarian diet with no added antibiotics, hormones, colorants, or preservatives. Testing reveals no mercury, PCBs or other contaminants. These shrimp are sold fresh, having never been frozen. They are the perfect size to make shrimp scampi, cocktail or to add to pasta dishes.

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Artisan Vineyards

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

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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.