JUST IN: Wild Ivory King Salmon: First of the Season

Some say this is the best Salmon of the year. It’s often considered a love and hate relationship among restaurants. Come in and be the judge. We’re not sure how long it’ll be around.

Pictured: King Salmon (not ivory) and Monte Cristo tenderloin. photo: The Art Studio

Ivory King Salmon is hard to find. These Salmon are genetically evolved to process carotene (gives Salmon their red color), which results in the character of its white meat.

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EASTER DINNER: Roasted Lamb & Prime Rib

Red Gables will be open from 11am to 7pm for Easter Dinner. We’ll be serving a variety of traditional cuisine along with roasted lamb, and our special prime rib. There’s always limited seating for these events so please be sure to reserve your space beforehand.


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Salmon Advisory: Red Gables Questioning the Claims of Marine Harvest & Clean Fish

It’s long been a controversy for Red Gables to serve Farmed Salmon in the off-season. For instance, there’s a noticeable difference in texture between the meat of the two fish: Farmed Salmon will break easier when handled, and the color is more orange and pale compared to the wild stock. Wild Salmon is stronger in texture and firmness, has a bold flavor and holds a vibrant color. After talking with correspondents from The Erie Wire we will likely remove all farmed Salmon from the restaurant in the future, and begin to help restore the Wild Salmon’s ability to reproduce. Please join us in celebrating Wild Salmon this week at the Red Gables, where we’ll be serving troll caught Wild Salmon off the coast of Washington.

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JUST IN: Loch Duart Salmon | Swordfish | Fluke | Oysters | Mussels

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JUST IN: Louisiana Redfish | Ahi Tuna | Nantucket Bay Scallops

Fresh From the Chef

  • Louisiana Redfish
  • Ahi Tuna
  • Natucket Bay Scallops


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JUST IN: Wild Striped Bass & Donegal Salmon

FRESH FROM THE CHEF

  • Wild Striped Bass
  • Donegal Salmon
  • “One of a kind” Fish Chowder

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Red Gables Holiday Recipe


 


 

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Note: the email is incorrect. Please use – redgabled@gmail.com

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