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JUST IN: FRESH COPPER RIVER SALMON!

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Prince William Sound, Alaska.

This coming week we will be serving two of our favorite meals at Red Gables: fresh wild Copper River Salmon and wild Ivory King Salmon. (If you love both try the “rainbow special” where a filet of each fish is swirled together and grilled with your choice of seasoning.)

Many consider Copper River Salmon as one of the best wild catches available. It’s striking orange to red hue and buttery consistency is unforgettable.

The Ivory King Salmon has a white meat, and only 1 or so out of 100 are found in fisheries. There’s no definite reason on why the fish’s meat is white, but geneticists believe there’s a gene that allows the fish to process carotene differently (carotene is found in the diets of salmon and is responsible for giving the fish it’s bright red hue.) Others suggest the fish has different eating habits, relying on a diet from species with less carotene, but since the Ivory King is found within schools of Salmon it’s unlikely that it’s diet is much different.

We recommend serving the Salmon at a medium rare temperature and consistency, but if you prefer a more or less cooked filet please let us know.

*Red Gables Mesquite Grill is the only restaurant in Sandusky, Ohio, to exclusively serve WILD SALMON in an effort to support sustainable fisheries. Farm-Raised Salmon (mostly called Scottish Salmon or Loch Duart in finer restaurants) is often sold as a sustainable fish, but the facts and science tell a much different story about how these fish are jeopardizing wild Salmon habitats: http://www.publicherald.org/archives/5464/investigative-reports/health-investigative-reports/

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Red Gables New Year’s Menu 2012

Red Gables New Year's Menu 2012

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December 31, 2012 · 3:16 am

Spirits!!!! & New Hours for Red Gables

Hello Everyone,

ImageIt’s finally here! We’re now serving liquor at the Gables! Starting immediately we’re offering a mixed variety of drinks with no theme in mind. Be on the look out for a complete menu of drinks to hit the tables this winter with one-of-a-kind Spirits making their first appearance in Ohio. Our efforts will be focussed on bringing you the finest Spirits in micro brewing from regional artisans.

In other news, we will be closed on Sundays from here on out (until further notice). Our new hours are:

Monday-Saturday

4-9:30pm

Hope to see all of you soon for dinner! 

Your Chef, 

Jamie Pribanic

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JUST ARRIVED: Copper River King Salmon

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It’s been a long wait, but it’s finally here again; the long anticipated feast on Copper River King Salmon (a.k.a. Chinook) starts tonight at Red Gables Mesquite Grill.

If you’re reading this and don’t know why we’re so excited for this fish, here are some fun facts about what’s cooking on the shores of Lake Erie for the next few weeks at Red Gables:

  • Largest of the Copper River salmon family, with the biggest “flakes.”  Weighs up to 50 pounds.
  • Highest fat content – thus the highest omega-3 levels of all the wild salmon species.
  • Limited – one-month fresh season makes Copper River Kings highly coveted.
  • And it’s considered to have the best flavor of all the salmon catches in season.

Another reason we choose to work only with WILD Salmon fisheries »

Choice matters and when you choose Copper River King, Sockeye & Coho, you can rest assured that you are making a choice that is good for you and good for the planet. The framers of the Alaska Constitution recognized the importance of protecting Alaska’s abundant natural resources, and included in their landmark document a mandate that “fish…be utilized, developed, and maintained on the sustained yield principle.” This dedication to sustainable management has resulted in an ever-replenishing supply of wild salmon for generations to come.

The Copper River salmon runs are all carefully managed for long-term sustainability by the Alaska Department of Fish and Game. ADF&G monitors sonar counters and fish wheels at several points along the Copper River and counts each salmon heading up the river to ensure an adequate number migrate to spawning grounds to reproduce each year. ADF&G biologists also perform aerial surveys of fishing grounds to count the number of migrating fish throughout the season.

When fishery managers see that enough salmon have escaped past the sonars (called escapement), they open the fishing grounds for commercial harvest for a determined amount of time. Early season openers are shorter, usually 12 to 24 hours, and get longer as the season progresses and run strength increases, up to 48 to 72 hours long.

But there’s much more to the story. The Alaska Seafood Marketing Institute, the Alaska fishing industry’s marketing arm, details sustainability as it pertains not just to Copper River Salmon but to all of the species harvested within Alaska as well.

Please follow the link below to learn just why Alaska is the model for seafood sustainability:http://www.alaskaseafood.org/sustainability/tools.html

*Red Gables Mesquite Grill is the only restaurant in Sandusky, Ohio, to exclusively serve WILD SALMON in an effort to support sustainable fisheries. Farm-Raised Salmon (mostly called Scottish Salmon or Loch Duart in finer restaurants) is often sold as a sustainable fish, but the facts and science tell a much different story about how these fish are jeopardizing wild Salmon habitats: http://www.publicherald.org/archives/5464/investigative-reports/health-investigative-reports/

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Copper River Delta.

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Red Gables New Year’s Menu 2010

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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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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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