Alder Smoked Wild
A Northwest Classic: Wild salmon lightly alder smoked and freshly poached in a creamy chowder with sweet onions, fennel and thyme grown on local farms. Perfect for Salmon-chanted evening!
Alder Smoked Salmon Hash Recipe
In this upgraded campfire classic, our Alder Smoked Wild Salmon Chowder adds a smoky richness to traditional hash. A breakfast this lavish is enough to get even the sleepiest of campers out of their tents and ready to hit the trail!
3-4 tablespoons oil
2 large russet potatoes (about 2 pounds), cut into ½" cubes
1 teaspoon sea salt
1 small yellow onion, diced (about 1 cup)
1 small red bell pepper, diced (about 1 cup)
2 pouches Fishpeople Seafood Alder Smoked Wild Salmon Chowder
2 tablespoons fresh minced dill
1. In a large camping skillet, warm an even layer of oil over medium heat. Sauté potatoes and salt until potatoes are tender and golden brown, about 15-20 minutes.
2. Stir in onions and bell pepper, and sauté until onions become soft, about 5-7 minutes.
3. In a separate pot over medium heat, warm chowder until hot, about 5 minutes. Pour over cooked hash and garnish with dill.
Creamy Razor Clam and
Surf and Turf: Razor Clams, hand harvested by the Quinault Indian tribe on the wild Washington coast, paired with scrumptious bacon nibbles, fresh cream and fragrant Thyme. Dig in!
Campfire Clam and Bacon Dip Recipe
This hearty dip is the perfect end to a long day of hiking and setting up camp. Our Razor Clam and Bacon Chowder provides a savory boost to herbed cream cheese, taking camp cooking to a whole new level.
1 pouch Fishpeople Seafood Razor Clam and Bacon Chowder
1 (8 ounce) package Neufchatel cheese
½ teaspoon sea salt
2 tablespoons fresh minced chives
1 baguette, halved lengthwise and cut into 6 equal portions
1. In a camping pot or skillet over medium heat, continuously stir chowder, cheese, and salt until hot, about 5 minutes.
Garnish with chives.
2. Toast baguette slices in a lightly greased camping skillet. Serve with warm dip.
Dungeness Crab and
Pink Shrimp Bisque
The Best of the West: Delectable Dungeness Crab and Pacific Pink Shrimp harvested from the depths of our local waters, swimming in a light cream sauce with sherry, sweet onions and hints of orange and cayenne. Share… or be shellfish!
Dungeness Crab Risotto
Didn’t think risotto was possible on a camping trip? Think again! Not only is this risotto quick and easy, our Dungeness Crab Bisque gives it the complex flavor and creaminess that you expect from a restaurant’s risotto.
1 tablespoon oil
2 (8.8 ounce) packages cooked brown or jasmine rice
½ teaspoon sea salt
Juice of half a medium lemon
1 pouch Fishpeople Seafood Dungeness Crab Bisque
2 tablespoons mascarpone cheese
2 tablespoons fresh minced parsley
1. In a large camping pot, warm oil over medium heat. Stir in rice and salt, and cook for 2 minutes. Stir in lemon juice and cook until absorbed, about 1-2 minutes.
2. Stir in bisque and mascarpone. Cook until risotto is hot, about 5 minutes. Garnish with parsley.