Hi all- FYI, in the Seattle area, Fred Meyer has fresh halibut for
$4.99 a pound, but you have to buy whole or half of a fish. I got a
smallish half for about $19.00- sale is good until Saturday.

On May 18, 12:49*pm, merryb > wrote:
> Hi all- FYI, in the Seattle area, Fred Meyer has fresh halibut for
> $4.99 a pound, but you have to buy whole or half of a fish. I got a
> smallish half for about $19.00- sale is good until Saturday.

Thanks for the heads up. I'm stopping on my way home today!

Nothing better than fresh halibut.

On May 18, 12:49 pm, merryb > wrote:
> Hi all- FYI, in the Seattle area, Fred Meyer has fresh halibut for
> $4.99 a pound, but you have to buy whole or half of a fish. I got a
> smallish half for about $19.00- sale is good until Saturday.

For the occasion, here is a recipe for Caddy Ganty. As I've posted
before, it seems really simple but it tastes really good. -aem

Brought to you by the Gustavus Inn at Glacier Bay, Gustavus, AK

Halibut Caddy Ganty

Our most frequently requested recipe. Sally Lesh, founder of
Gustavus Inn, collected this recipe - "A neighbor brought it in
to me one day written exactly as her husband had written it, as
it was told to him by a fisherman from Pelican, Alaska, who got
it from Caddy Ganty herself." So here it it:

2 lb. Halibut, fresh or defrosted
white wine to cover
sourdough bread crumbs
2 cups sour cream
1 cup mayonnaise
1 cup finely chopped onions
Paprika

Take two pounds of filleted halibut cut into pieces approximately
1" thick and 3" x 3" and put into a bowl, lightly salting and
pouring wine over each layer until the fish is all in. Cover the
fillets and set in a cool place to marinate for two hours.

Drain the fillets and pat dry with paper towel or cloth, then
roll in dry bread crumbs (we used dried homemade sourdough bread
and grind the crumbs in the grater of our mixer). Place the
crumbed fillets in a single layer in a lightly buttered baking
dish which can be brought to the table, and cover with the
following topping:

Mix sour cream, mayonnaise and chopped onions and spread thickly
on top of the fillets in the baking dish, smoothing it out to the
edges so the fish is covered completely. Sprinkle the top with
paprika and bake at 350 degrees for 20-30 minutes or until light
brown and bubbly and an instant reading thermometer reads 125
degrees in the thickest part. Serve at once.

On May 18, 2:28*pm, aem > wrote:
> On May 18, 12:49 pm, merryb > wrote:
>
> > Hi all- FYI, in the Seattle area, Fred Meyer has fresh halibut for
> > $4.99 a pound, but you have to buy whole or half of a fish. I got a
> > smallish half for about $19.00- sale is good until Saturday.
>
> For the occasion, here is a recipe for Caddy Ganty. *As I've posted
> before, it seems really simple but it tastes really good. * -aem
>
> Brought to you by the Gustavus Inn at Glacier Bay, Gustavus, AK
>
> Halibut Caddy Ganty
>
> Our most frequently requested recipe. Sally Lesh, founder of
> Gustavus Inn, collected this recipe - "A neighbor brought it in
> to me one day written exactly as her husband had written it, as
> it was told to him by a fisherman from Pelican, Alaska, who got
> it from Caddy Ganty herself." So here it it:
>
> 2 lb. Halibut, fresh or defrosted
> white wine to cover
> sourdough bread crumbs
> 2 cups sour cream
> 1 cup mayonnaise
> 1 cup finely chopped onions
> Paprika
>
> Take two pounds of filleted halibut cut into pieces approximately
> 1" thick and 3" x 3" and put into a bowl, lightly salting and
> pouring wine over each layer until the fish is all in. Cover the
> fillets and set in a cool place to marinate for two hours.
>
> Drain the fillets and pat dry with paper towel or cloth, then
> roll in dry bread crumbs (we used dried homemade sourdough bread
> and grind the crumbs in the grater of our mixer). Place the
> crumbed fillets in a single layer in a lightly buttered baking
> dish which can be brought to the table, and cover with the
> following topping:
>
> Mix sour cream, mayonnaise and chopped onions and spread thickly
> on top of the fillets in the baking dish, smoothing it out to the
> edges so the fish is covered completely. Sprinkle the top with
> paprika and bake at 350 degrees for 20-30 minutes or until light
> brown and bubbly and an instant reading thermometer reads 125
> degrees in the thickest part. Serve at once.

Thanks for the recipe- sounds good. I think tonight I will grill or
bake in foil packets with lemon & sweet onion, maybe a little wine...

merryb wrote:
> Hi all- FYI, in the Seattle area, Fred Meyer has fresh halibut for
> $4.99 a pound, but you have to buy whole or half of a fish. I got a
> smallish half for about $19.00- sale is good until Saturday.
>
Aren't halibut 6' long?

On May 18, 3:40*pm, Larry > wrote:
> merryb wrote:
> > Hi all- FYI, in the Seattle area, Fred Meyer has fresh halibut for
> > $4.99 a pound, but you have to buy whole or half of a fish. I got a
> > smallish half for about $19.00- sale is good until Saturday.
>
> Aren't halibut 6' long?

some are even bigger, but you can find smaller ones in the markets
like Freddy's.

On May 18, 4:04*pm, ImStillMags > wrote:
> On May 18, 3:40*pm, Larry > wrote:
>
> > merryb wrote:
> > > Hi all- FYI, in the Seattle area, Fred Meyer has fresh halibut for
> > > $4.99 a pound, but you have to buy whole or half of a fish. I got a
> > > smallish half for about $19.00- sale is good until Saturday.
>
> > Aren't halibut 6' long?
>
> some are even bigger, but you can find smaller ones in the markets
> like Freddy's.

I was kinda disappointed with the results- not the best halibut I've
had. It tasted good, but was a little mushy...

On May 19, 11:11*am, merryb > wrote:
> On May 18, 4:04*pm, ImStillMags > wrote:
>
> > On May 18, 3:40*pm, Larry > wrote:
>
> > > merryb wrote:
> > > > Hi all- FYI, in the Seattle area, Fred Meyer has fresh halibut for
> > > > $4.99 a pound, but you have to buy whole or half of a fish. I got a
> > > > smallish half for about $19.00- sale is good until Saturday.
>
> > > Aren't halibut 6' long?
>
> > some are even bigger, but you can find smaller ones in the markets
> > like Freddy's.
>
> I was kinda disappointed with the results- not the best halibut I've
> had. It tasted good, but was a little mushy...

You mean results of the recipe posted for Caddy Ganty? or just
results of baking the halibut?

N.

On May 19, 11:11*am, merryb > wrote:

> I was kinda disappointed with the results- not the best halibut I've
> had. It tasted good, but was a little mushy...

Are you sure it was Alaska halibut?

One of the things I love about Alaska halibut is its solid-ness,
assuming it is fresh, and I like to keep preparation simple --
straight grilling or frying.

I would not expect California "halibut" to be sold up there
but who knows.

Steve

On May 20, 8:12*am, Nancy2 > wrote:
> On May 19, 11:11*am, merryb > wrote:
>
>
>
>
>
> > On May 18, 4:04*pm, ImStillMags > wrote:
>
> > > On May 18, 3:40*pm, Larry > wrote:
>
> > > > merryb wrote:
> > > > > Hi all- FYI, in the Seattle area, Fred Meyer has fresh halibut for
> > > > > $4.99 a pound, but you have to buy whole or half of a fish. I got a
> > > > > smallish half for about $19.00- sale is good until Saturday.
>
> > > > Aren't halibut 6' long?
>
> > > some are even bigger, but you can find smaller ones in the markets
> > > like Freddy's.
>
> > I was kinda disappointed with the results- not the best halibut I've
> > had. It tasted good, but was a little mushy...
>
> You mean results of the recipe posted for Caddy Ganty? *or just
> results of baking the halibut?
>
> N.- Hide quoted text -
>
> - Show quoted text -

No, just the baked...

On May 20, 8:15*am, (Steve Pope) wrote:
> On May 19, 11:11*am, merryb > wrote:
>
> > I was kinda disappointed with the results- not the best halibut I've
> > had. It tasted good, but was a little mushy...
>
> Are you sure it was Alaska halibut? *
>
> One of the things I love about Alaska halibut is its solid-ness,
> assuming it is fresh, and I like to keep preparation simple --
> straight grilling or frying.
>
> I would not expect California "halibut" to be sold up there
> but who knows.
>
> Steve

It was advertised as fresh Alaskan Halibut, but I guess they could be
lying...

merryb > wrote:

>On May 20, 8:15*am, (Steve Pope) wrote:

>> On May 19, 11:11*am, merryb > wrote:

>> > I was kinda disappointed with the results- not the best halibut I've
>> > had. It tasted good, but was a little mushy...

>> Are you sure it was Alaska halibut? *

>> One of the things I love about Alaska halibut is its solid-ness,
>> assuming it is fresh, and I like to keep preparation simple --
>> straight grilling or frying.

>> I would not expect California "halibut" to be sold up there
>> but who knows.

>It was advertised as fresh Alaskan Halibut, but I guess they could be
>lying...

There's no particular shortage of Alaska halibut right
now, so it probably was.

My guess is it was a day or two past its prime -- still acceptable
fresh fish, but not utterly fresh. That would parallel my
recent experience with Oregon salmon purchased in California --
the flavor is fine but it has lost some of the firm texture
due to the extra day or so spent shipping it here.

I long for the time when I could buy salmon fished the previous
day, but I don't expect that to return anytime soon.

Steve

sometime in the recent past merryb posted this:
> On May 20, 8:15 am, (Steve Pope) wrote:
>> On May 19, 11:11 am, merryb > wrote:
>>
>>> I was kinda disappointed with the results- not the best halibut I've
>>> had. It tasted good, but was a little mushy...
>> Are you sure it was Alaska halibut?
>>
>> One of the things I love about Alaska halibut is its solid-ness,
>> assuming it is fresh, and I like to keep preparation simple --
>> straight grilling or frying.
>>
>> I would not expect California "halibut" to be sold up there
>> but who knows.
>>
>> Steve
>
> It was advertised as fresh Alaskan Halibut, but I guess they could be
> lying...
The price is pretty good and that might be a clue to something being 'fishy.'

--
Wilson 44.69, -67.3

Ranée at Arabian Knits wrote:
>
> Fred Meyer regularly has loss leaders on fish, fresh or frozen,
> I've
> never been disappointed so far. They don't have them often, but
> about
> two or three times a year, they mark down good fish and shellfish to
> a
> really low price and just eat it. No case discounts, no rainchecks,
> variable availability if it is fresh, depending on weather and
> fishing
> conditions, but it's legitimate and a great time to stock up, which
> is
> what we do. Salad shrimp is also on sale, but for $1 or $2 more a
> pound than it normally goes on sale, so I'm passing in favor of the
> halibut. It works out to $8.00 a pound after filleting, which is
> still an incredible deal for the last few years.

It's still a terrific buy. Last year, I paid $18.99/pound here in
Maryland for a halibut fillet (special treat).


Last week they had
> $4.99 deals on whole frozen wild caught sockeye and frozen wild
> caught true cod fillets. We bought a bunch then, as well.

I think I'll move to the NW! Atlantic salmon (artificially coloured)
is about all we can easily buy here. Pffft.

Dora

Ranée at Arabian Knits wrote:
>
> Also, Fred Meyer is a local company to the Northwest.

In Chicago metro we have Meiers that use the same format as Fred Meyers.
They are close enough I wonder if they are related or a franchised spin
off.