Duke’s Premium Halibut is Better Than Fresh

Available on the Menu Now and Year Round

For Immediate Release
June 18, 2013


Seattle, WA–Duke Moscrip, the owner of Duke’s Chowder House in Seattle, is pleased to introduce “Duke’s Premium Halibut.” Harvested from the cold waters near Kodiak, Alaska, Duke’s Premium Halibut is “better than fresh” because it is ice chilled at the source and processed immediately after harvest, making it more consistent with a just-caught fresh flavor.

Duke has served Alaska Halibut in his restaurants for many years but he wasn’t always thrilled with the fresh and frozen options. They didn’t offer the consistency or quality that he needed. Committed to sustainability and recently featured in the May issue of Seattle Magazine, Duke decided to head to Alaska to source the fish himself.

In May, Duke traveled to Kodiak at the height of the commercial fishery. While there, he met with fishermen, inspected hundreds of halibut, and boarded a commercial vessel. While on board the F/V Miss Gina, he watched the long lines being set with hooks and dropped to a depth of 300 feet.  While consulting with the plant manager, John Whiddon, at Pacific Seafood in Kodiak, Duke determined that he needed 20 to 40 pound halibut which were bled and “Ice Chilled” immediately after capture and vacuum packed and frozen within twenty four hours to preserve freshness.

This approach is unique in the restaurant industry, and Duke explains, “Our halibut is “Better Than Fresh” because it is ice chilled at the source to preserve freshness.  This new and improved process of vacuum packing and instantly freezing halibut fillets is state of the art.  It’s better than fresh because “fresh” isn’t really fresh.  Fresh fish take way too long to get from the water to the plate in front of a guest at a restaurant.  The fishermen in Alaska all agree that if halibut is frozen immediately, it tastes better than fresh.”

Duke’s Premium Halibut will be on the menu year round but it will also be on the next Fresh Sheet Menu Heavenly Halibut, which starts June 12. Specials include Halibut Ceviche, Parmesan Encrusted Halibut, Rockin’ Moroccan Halibut, Dungeness Crab Stuffed Alaska Halibut, and Halibut and Chips.

About Duke’s Chowder House: Dedicated to bringing its guests the best, Duke’s Chowder House has six locations throughout the Puget Sound region. Owner Duke Moscrip has been at the helm for thirty five years and prides himself on finding the best ingredients for his menu.


For additional information contact:
Tamara Wilson
Tamara Wilson Public Relations

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