Inside Passage: A Seafood Journey

Bluewater’s Second Tuesday Tasting for May Serves Up the Best of the Northwest, Canada and Alaska

Seafood fans can participate in a May 14 “Salmon Challenge” and then savor Inside Passage Oysters, Halibut and Salmon through June 1

Bluewater chefs are going to great lengths for seafood fans in May and June – literally 2,500 miles from Puget Sound in Washington state along the British Columbian coast to the Gulf of Alaska, home to the world’s most pristine cold-water seafood and shellfish.

“Inside Passage: A Seafood Journey” continues the restaurants’ popular Inside Passage Menu dedicated to seafood and shellfish from the Pacific Northwest, Canada and Alaska.  Seafood fans at all eight Bluewater restaurants can test their tasting skills with a May 14 Salmon Challenge, Bluewater’s Second Tuesday Tasting for May, before joining a month-long celebration of Inside Passage seafood and shellfish timed to the opening of wild halibut fishing season.

Here’s the specifics for this year’s May 14-June 15 celebration of the freshest, sustainably harvested seafood and shellfish from the Inside Passage.

  • Tuesday, May 14, at 6:30pm – Inside Passage Tasting: Salmon Challenge.  Salmon aficionados are treated to the freshest Wild King, Wild Sockeye, Scottish and British Columbian varieties (pending availability). The evening includes a pairing of wines from the Pacific Northwest. The cost is $40 per person and available on May 14 only.
  • May 15 to June 15 – Inside Passage Menu:  Oysters, Alaskan Halibut and Cedar Plank Salmon.  Executive Chef Jason Mazur combines freshly shucked oysters on the half shell from the Pacific Northwest and British Columbia with freshly caught Alaskan Halibut and Cedar Plank Salmon. Bluewater’s sommelier has paired the menu with Northwest wines for $40 per person.
Alaskan halibut
Alaskan Halibut. Image: Bluewater Boathouse

Per Bluewater Grill’s Jimmy Ulcickas, the May 14 tasting is an ideal kickoff to Bluewater’s month-long tribute to the Inside Passage. “Our menu of cold-water delicacies from the Pacific Northwest, Canada and Alaska is so popular, we’ve made it an annual tradition to mark wild halibut and salmon fishing seasons. It is the ultimate celebration for seafood connoisseur.”

The Inside Passage is a coastal route for oceangoing vessels along a network of passages which weave through the islands on the Pacific coast of North America. The route extends from northwestern Washington state through western British Columbia to southeastern Alaska. Ships using the route can avoid some of the bad weather in the open ocean and visit the isolated communities along the route. The Inside Passage is heavily travelled by cruise ships, freighters, tugs with tows, fishing craft and ships of the Alaska Marine Highway, BC Ferries, and Washington State Ferries systems.

Reservations are strongly recommended. Consistent with Bluewater’s commitment to seafood sustainability, all seafood and shellfish featured during the events and on the menu are sustainably harvested.

Offered on the second Tuesday of every month, Bluewater’s monthly tasting events allow seafood aficionados to satisfy their cravings in a spirited setting featuring the latest seasonal fresh fish varieties and commentary by the restaurant’s resident seafood experts.  Resident chefs and seafood experts at each restaurant will be available to discuss preparation techniques, tips and recipes.

For menus, locations and operating hours for the eight unique Bluewater restaurants in California and Arizona, go to www.bluewatergrill.com. You can follow each restaurant on Facebook, or the Bluewater family on Instagram.

Photo provided by Bluewater Boathouse

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Originally from upstate New York, Dani Schwartz has lived in Coronado since 1996. She is thrilled to call Coronado home and raise her two children here. In her free time enjoys hitting the gym, reading, and walking her dog around the “island.”Have news to share? Send tips, story ideas or letters to the editor to: manager@coronadotimes.com