The Peelers' Guide to Our Most Popular Fish

We get a lot of questions in our carts. Which fish is best for the grill? What does Black Cod actually taste like? Is Halibut hard to cook? What’s the difference between the Salmon you carry?

The honest answer is: none of our fish are hard to cook and they’re all delicious. But knowing a little about each one, where it comes from, what makes it special, and how to get the most out of it, makes the whole experience easier. So here's our guide to the six fish and shellfish we sell the most, and why we think each one deserves a spot on your plate.

Scallops

What You Should Know

• Sweet, tender, and naturally low in fat
• High in protein, magnesium, selenium, and B12
• Cook in under 3 minutes, one of the fastest proteins you can prepare
• Fresh wild scallops taste nothing like the rubbery ones you've had before
• The golden crust is everything, and a hard sear is our favorite cooking technique

How to Prepare Them

Pat them completely dry with paper towels. This is the most important step. Get a cast iron or stainless pan screaming hot, add a high smoke-point oil, and place the scallops flat side down. Lift each scallops to get a little oil underneath each one and then leave them for 90 seconds. Flip once. You're looking for a deep golden crust on each side and a slightly translucent center. Finish with a little butter, a squeeze of lemon, and fresh herbs.

What to avoid: Don't crowd the pan, don't move them around, and don't walk away. Scallops go from perfect to overdone in about 30 seconds.

Pairs well with: Risotto, pasta, roasted cauliflower, a simple green salad, or good crusty bread.

Halibut

What You Should Know

• The gateway fish: mild, firm, and slightly sweet
• One of the leanest fish you can eat, high in protein
• Rich in selenium, niacin, and phosphorus
• Holds up to almost every cooking method: grill, bake, pan-sear
• Large satisfying flakes that work beautifully in tacos, sandwiches, or as a main

How to Prepare It

Halibut is incredibly versatile. It grills well (pat it dry, oil the grates, and don't move it for at least 3 minutes), bakes beautifully at 400°F for 12-15 minutes, and pan-sears into something spectacular with a simple garlic butter finish. Because the flavor is mild, it takes well to bold sauces, citrus, herbs, and spice rubs, but it's also delicious with nothing but salt, pepper, and lemon.

What to avoid: Overcooking can happen often, as halibut dries out quickly. Pull it off heat when it just starts to flake.

Pairs well with: Chimichurri, mango salsa, brown butter and capers, roasted vegetables, or fish tacos.

King Salmon (Chinook)

What You Should Know

• The richest, fattiest, most indulgent salmon (in the best possible way)
• Highest omega-3 content of any salmon species
• Also rich in vitamin D and B vitamins
• The fat keeps it moist, forgiving and hard to overcook
• The largest Pacific salmon, which means thick, beautiful fillets

How to Prepare It

Season simply so the fat does the work. Cedar plank grilling is a classic for good reason: the smoke complements the buttery flavor without overpowering it. It's also excellent pan-seared skin-side down (press it flat for the first 30 seconds to crisp the skin), roasted, or finished with a honey-soy glaze or fresh dill.

What to avoid: Don't bury the flavor with a heavy sauce. Keep it simple and let the flavor of the fish come through.

Pairs well with: Roasted asparagus, wild rice, lemon-dill cream sauce, pickled cucumbers, or a bright citrus slaw.

Coho Salmon (Silver)

What You Should Know

• The everyday salmon that is less rich than King, but more flavorful than farmed Atlantic
• Firm texture that holds up on the grill
• Loaded with omega-3s, selenium, and vitamin B12
• Vibrant orange-pink color and a clean, mild flavor
• Great for tacos, grain bowls, salmon burgers, and more

How to Prepare It

Coho's firm texture makes it one of the best salmons for grilling. It holds its shape and takes on grill marks beautifully. A simple marinade of olive oil, garlic, lemon, and herbs for 20-30 minutes before cooking goes a long way. It's also excellent baked, broiled, pan-seared, or flaked over a grain bowl. Because it's leaner than King, keep a closer eye on cook time.

What to avoid: Don't marinate in citrus for more than 30 minutes or it will start to cure the fish before it hits the heat.

Pairs well with: Mango avocado salsa, sesame ginger glaze, roasted sweet potato, a simple Greek salad, or in tacos with a crunchy slaw.

Dungeness Crab

What You Should Know

• The crown jewel of the Pacific coast: sweet, tender, and rich without being heavy
• High in protein, low in fat, and packed with zinc, copper, and selenium
• Almost always sold pre-cooked, so you're really just reheating and serving
• Cold Pacific waters give the meat a clean sweetness other crabs can't match
• Turns any dinner into an occasion

How to Prepare It

After you defrost, steam for 5-7 minutes, or warm in the oven wrapped in foil at 350°F for about 10 minutes. Serve whole with melted butter and lemon. The crab meat is also incredible in pasta, chowder, crab cakes, or tossed with butter and fresh herbs over rice.

What to avoid: Don't overcomplicate it. Dungeness crab is at its best when you keep it simple.

Pairs well with: Drawn butter, sourdough bread, corn on the cob, a simple green salad, or a cold glass of white wine.

Black Cod (Sablefish)

What You Should Know

• The highest omega-3 content of any fish we carry (even more than salmon!)
• Silky, buttery texture that melts in your mouth
• Mild and sweet. not fishy at all, great for seafood newcomers
• One of the most forgiving fish to cook thanks to its high fat content
• A favorite of professional chefs, and wildly underrated at home

How to Prepare It

Black cod's high fat content makes it nearly impossible to dry out. The most famous preparation is miso-glazed black cod. Mix white miso, mirin, sake, and a little sugar, marinate overnight, then broil until caramelized. It's extraordinary. But it's also delicious pan-seared with brown butter, baked with herbs and lemon, or poached. Bold marinades and glazes work especially well because the fat carries flavor beautifully.

What to avoid: Don't skip the marinating time if you're doing miso-glazed. Overnight really does make a difference.

Pairs well with: Miso glaze and steamed rice, brown butter and capers, roasted bok choy, ginger-soy broth, or served over a simple vegetable puree.

Not Sure Where to Start?

Here's a quick cheat sheet:

All of these are available through Peelers, wild-caught, handled with care, and fresh off the source. Check our schedule to see when we're rolling through your area, or order online and we'll ship straight to your door anywhere in the country. Don't hesitate to ask us questions at the truck. That's what we're here for.

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