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On Saturday, June 24 and Sunday, June 25 from 11:00 a.m. to 5:00 p.m., the Danbury store's fish department will feature the following wild-caught Alaskan seafood:
King Salmon, also known as chinook, is prized for its color, high oil content, firm texture and succulent flesh. Because the fish is high in healthy fats, cooking on a grill or in a smoker is worry-free, even for novice chefs.
Known for their rich flavor and distinctive deep red flesh, Sockeye Salmon retains its color through to the plate. The nutrient-rich flesh is one of the most sought-after Alaskan exports.
With its firm, flaky texture and delicate flavor, Alaska Halibut has earned its reputation as the world’s premium whitefish. Fried, baked or pan-seared, the flaky white flesh can be cooked to appeal to eaters of any palate.
The largest and most impressive of all crabs caught in the world, Alaska King Crab is unmatched in flavor and texture. Harvested with deep water traps in Alaska's cold seas, this crab is at it's peak during the month of June.
Once plentiful throughout the North Atlantic and Pacific Oceans, cod was fished to the point of near extinction due in part to to the fish's culinary flexibility. Today, stocks have replenished and Alaska Cod has become regarded for its moist, firm fillets, distinctive large flake and slightly sweet flavor.
From 11:00 a.m. to 5:00 p.m. on June 24 and 25, Stew Leonard’s Danbury Seafood Team Members will be cutting both King Salmon and Alaska Halibut to order. Accredited from Alaska Seafood U, the store's seafood experts are versed in fishery sustainability, harvesting techniques and sourcing.
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