seafood | The Filson Journal

cooked seafood stew with mussels, white fish, clams, and crab

Filson Food: Northwest Cacciucco

This version of cacciucco uses seafood sourced from the Pacific Northwest instead of from the Mediterranean, as would be typical in Italy. The seafood used in this dish was caught along the coast from Seattle to Alaska. When I think of Filson I think of heartiness, and this dish is definitely hearty and rich and tastes of the sea. On a cold, wet, or snowy day, this stew will hit the spot. This is Filson’s take on an Italian classic.

5 Min

large pink prawns, and shaved jalapenos with an egg on a bed of grits in a bowl, central white text reading

Food & Recipes

Filson Food: Shrimp & Grits

This ranks as one of the most versatile dishes I have cooked in recent memory. It is just as delicious served for breakfast as it is served for a late-night snack or anytime in between. Shrimp and grits are a deeply rooted dish down south, and, although this version deviates slightly from the traditional, it is very approachable and you could find the ingredients almost anywhere. Fresh spot prawns from the Pacific Northwest were used for this recipe, but any good quality shrimp will work. If you can’t find fresh shrimp, then opt for head removed, shell on deveined shrimp. Crystal is a hot sauce from Louisiana and fits perfectly with this dish, but any hot sauce you can find will work.

3 Min

hand removing salt crust from a baked fish with lemon and herbs exposed on top of the fish skin

Food & Recipes

Filson Food: Whole Salt Crusted Fish with Horseradish Cream

Cooking in a salt crust is essentially a method of steaming, but instead of using water to steam, the salt crust holds in the natural moisture from the fish to steam itself. With the addition of herbs and citrus in the salt crust, we are effectively cooking in a flavor pressure cooker.

3 Min

a finished product of west coast chowder in a red pot with the three pieces of grilled buttered bread and a wooden spoon dipped into it

Food & Recipes

Filson Food: West Coast Seafood Chowder

Chowder is a dish that can be found up and down both coasts of the United States and each regional interpretation has its own unique local style. Regardless of the style of chowder, the main theme remains the same. A medley of seafood is cooked in a broth with a mixture of vegetables and commonly served with crackers.

4 Min