BLiS maple syrups begin with specially selected maple trees where even the orchard’s temperature and ]]> Foods In Season is proud to announce that we now carry the well known BLiS Product line. Handcrafted with naturally sourced organic ingredients you’ll realize the passionate attention to detail that goes into each and every one of their exquisite gourmet products.

100% Pure Kettle-Cooked Maple Syrups

BLiS maple syrups begin with specially selected maple trees where even the orchard’s temperature and elevation determine the quality of sap used to formulate these divine creations. With a Brix level of 67 or higher you’ll find the four unique variations of BLiS syrups to be a thick, full bodied and robust addition to any variety off cuisines.
 
 

Barrel Aged Double Solera Vinegars

Maple cured single barrel bourbon casks used in the aging process of the BLiS Bourbon Barrel Matured Pure Maple Syrup acts as the foundation for the BLiS solera process. This one of a kind process lends an enhanced sweetness and intense wood flavors to these versatile sherry vinegars.

Wild Domestic Roe

Not only is BLiS roe carefully hand selected by founder Chef Steven Stallard, his meticulous attention to detail goes into the care of the producing fish to ensure you receive the absolute highest quality product. Providing a spring fed flow through environment where the fish are able to feed naturally enhances the flavor of this delightful delicacy.

BLiS products will bring a heightened level of complex clarity to your dish.
Ask your Foods In Season rep how you can get yours today!

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The Spring-run of Columbia River King Salmon is recognized as “some of the best salmon in the world – better than the highly marketed Copper River salmon.” http://chowhound.chow.com/topics/612565

Millions of years of evolution have gone into creating the world’s most flavorful fish, the wild Columbia River King Salmon. With an oil content as high as 22 percent it even out ranks ]]>

The Spring-run of Columbia River King Salmon is recognized as “some of the best salmon in the world – better than the highly marketed Copper River salmon.” http://chowhound.chow.com/topics/612565

Millions of years of evolution have gone into creating the world’s most flavorful fish, the wild Columbia River King Salmon. With an oil content as high as 22 percent it even out ranks its popular cousin from the Alaskan Copper River which weighs in with an oil content reaching only 18 percent.

Since salmon don’t feed once they reach fresh water they’ll spend their lives in the ocean building up energy reserves in the form of oil which is intended to sustain their treacherous journey back upstream to the spawning grounds from which their life began. The spring-run salmon which navigate the powerful waters of the Columbia River basin will be up against over 2000 miles of waterways. By comparison the Copper River salmon have a steep 300 mile journey. These massive oil reserves required for this long journey is what gives the Columbia River King its amazing flavor.

Also known as the Chinook Salmon, the Columbia River King salmon have played a major role in the livelihood of the Pacific Northwest Chinook Indians as not only a major source of food but also a spiritual and economic resource as well. The Chinook tribe understood that catching these salmon early in their journey was essential in finding the fish at their healthiest. This also meant a maximum oil reserve ensuring the best possible flavor which made the salmon a valuable commodity. Today that practice holds true.

We buy our Columbia River King salmon directly from the fishermen in order to have complete control over our exacting quality standards. Whether you’re after whole fish or prefer our cut-to-order fillets we’ll be sure to ship it to you the same day ensuring you receive the absolute freshest salmon possible.

In addition to working to deliver the absolute highest grade of fresh Columbia River King Salmon, Foods In Season continues to focus on sustainability by working with seafoodwatch.com and the Washington Department of Fish and Wildlife in order to ensure maximum sustainability of every fish we sell.

Foods In Season places an intense focus on making sure you receive the absolute freshest halibut possible. We start by purchasing our halibut strictly from day boat fishermen. When fishing for halibut, day boat fishermen take extreme pride in caring for their catch to ]]>

This Father and Son team in SE Alaska supply
us with many of our Wild Day Boat Halibut

Foods In Season places an intense focus on making sure you receive the absolute freshest halibut possible. We start by purchasing our halibut strictly from day boat fishermen. When fishing for halibut, day boat fishermen take extreme pride in caring for their catch to make sure you receive the freshest product possible. Our Washington caught halibut are brought right to our door the same day they’re caught. Alaskan halibut are air freighted in overnight. Both varieties are shipped out the same day they’re received.

When you compare that to the fish which sit on ice for a week or more before reaching your door, you begin to see how Foods In Season has earned our reputation for providing the absolute freshest products available.

We also feature the tightest specs in the industry. We size all our halibut in 5 pound increments in comparison to the industry standard of sizing halibut in 20 pound increments. This allows you to maintain an extremely consistent fillet size, resulting in a more consistent cooking time and plate presentation.

Let us do the dirty work for you. With our Cut-to-Order program, just pick the size of fillet you want and we will cut it for you and ship it within hours of being cut. We also cut our own halibut cheeks to order… get in line early for these, they go fast. All packaging and processing is done in our facility under strict HACCP and SSOP compliance.

The mild, sweet taste of fresh halibut gives it the potential to be one of the most popular entrees in the world. It’s flakey yet firm texture holds up to a wide variety of preparation methods allowing it to be quite versatile.

So if you’re planning to feature halibut on your menu this season, you can rest assured that when you order your fresh halibut from Foods In Season you’re getting the best halibut you can find short of going out and reeling one in yourself.

Wild Sturgeon fishing seasons, regulations, and ]]> Also known as the White Sturgeon, the Columbia River Sturgeon falls into the category one of the oldest families of boney fish in existence.  White Sturgeon can live to be over 100 years old and grow up to 15 feet in length making them the largest freshwater fish in North America.

Wild Sturgeon fishing seasons, regulations, and catch methods are highly regulated by the Washington Department of Fish and Wildlife.  Our fishermen catch their fish downstream from the Bonneville Dam ensuring they’re not land-locked allowing them to retain the full health and vitaility of their anadromous nature. 

 
Placing our continued focus on sustainable products, Foods In Season works with seafoodwatch.com to validate the sustainability of every fish we sell.  Wild Sturgeon can be legally harvested between 43-54 inches in length and range between 20-40 lbs.  Considering the most flavorful meat comes from Sturgeon ranging from 3-6 feet you can rest assured you will receive your fish within optimal range to achieve the most tender meat and full bodied taste possible.  

Since Foods In Season buys their Wild Sturgeon directly from the fishermen, butchers and ships your fish all in the same day, you’re guaranteed to receive the absolute freshest product available. 

Fresh Wild Sturgeon yeilds a firm, dense meat which prevents it from flaking apart like other fish.  The lack of bones tends to make it much easier to prepare and is often smoked, grilled, quickly fried or sauteed.  Order your fresh Sturgeon today by calling 1-866-767-2464 then be sure to share how you prepared your dish with us by leaving a comment here on our blog or by sharing it with our fans on Facebook.

They give you a really good idea of what it’s like to cook an extreme lard type breed.

  Be sure to check it out here:  Mangalitsa Ribs – Heaven on a stick

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Check it out on The Pickled Tongue blog: http://bit.ly/4zM1WW

The founder ]]> Having a passion for your final presentation is only the beginning. A chef who is deeply passionate about why the flavor of their dish reaches new heights will take the meal all the way back to the farm where they realize quality-of-life combined with genetic attributes and diet develop into a formula which can yield an unforgettable dining experience.

The founder of Wooly Pigs, Heath Putnam, has mastered the Austrian formula of caring for the Mangalitsa pig ensuring his pigs provide chefs with some of the world’s most flavorful meat and exceptionally creamy fat.  

click images to enlarge

Why Mangalitsa?
The Mangalitsa breed is an extreme lard-type breed which produces a high-quality, light and sweet monounsaturated fat which thoroughly packs and marbles the rich, juicy, dark meat making it commonly known as the Wagyu of the pork world.

Other breeds are intended to produce a much leaner meat with less marbling. This not only turns out to be less flavorful but also carries a much lower quality polyunsaturated fat content.

The fat of the Mangalitsa breed itself is considered a delicacy. Whether you plate up a thin slice of Lardo for a creamy, flavor packed dish or render the leaf lard to be cut into a delicate pastry, the unique qualities of Mangalitsa fat allows chefs to explore a whole new variety of creative avenues. In fact you’ll find that the entire pig will provide a unique experience you may not expected to find when working with pork.

Why Wooly Pigs?
Simply put, the meticulous detail that goes into the care of these pigs from the moment they’re born to the moment they reach your kitchen is solely intended to provide you and your guests with the highest quality pork experience.

The quality of the pigs life shows through in the meats flavor therefore extreme care is taken to ensure every pig lives in a natural, healthy and sustainable environment. Feeding methods comprise only a fraction of the lifecycle formula. Proper space and exercise help ensure full muscle development. Slow build up of fat ensure proper marbling. Even their trip to the slaughterhouse is quick and stress free reducing the chance of degrading the meat’s quality.

Proper ripening is extremely important and Wooly Pigs even works with slaughterhouses which will let the meat sit for the proper amount of time to allow the chemical balance to settle before processing, which is extremely important when it comes to ensuring top quality pork.

Have you experienced Mangalitsa?
If you’ve experienced the difference Mangalitsa pork can make to your menu then tell us about it on our Facebook fan page.  While you’re there make sure you become a fan!  If you share your restaurant name and location we’ll be sure to promote the fact that you offer Mangalitsa on your menu.

Order Your Mangalitsa Today!
Foods In Season can provide you with the full menu from bacon to lard, shoulder butts, boneless chops, loins, bellies and even Mangalitsa halves minimally cut.

Contact us to get yours shipped out right away.

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These Steelhead were caught by the Quinault Indian Tribe who fish the same waters their ancestors did centuries ago. With their firm flesh and shiny chrome skin these fish were at the peak of health when caught ]]>
Click to enlarge

This morning we received some exceptionally large Quinault River Steelhead. These two shown in the photo weigh in at over 16lbs each!

These Steelhead were caught by the Quinault Indian Tribe who fish the same waters their ancestors did centuries ago. With their firm flesh and shiny chrome skin these fish were at the peak of health when caught and would have put up a rigorous fight.

Considered one of the best kept seafood secrets of Northwest Chefs, you’re sure to find the light, clean flavor of these beauties to be a fabulous addition to your menu.