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Duke's Seafood & Chowder Blog

President Donald Trump The White House 1600 Pennsylvania Avenue N W Washington, DC 20500 Dear President Trump: I need your help. And I’ll help you in return. Let’s make a deal. It’s pretty simple, really. You direct your federal agencies (Army Corps of Engineers, Bureau of Reclamation, Bonneville Power Administration) to truly and genuinely restore Wild Salmon in the Columbia...
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Friends, At Duke’s, we consider all of our team members as family, and when something happens to a member of our family – we rally for them. Blake Collins, a Duke’s family member was involved in a life threatening sky diving accident, and is currently on life support at St. Anthony’s hospital in Lakewood Colorado. Blake has been with Duke’s...
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There’s a moment in my life that I would like to get back. It was that moment when my kids were younger, that we would sit around the table and have a family dinner night. Those are moments that you can never get back, and they are precious to me and our entire family. Now, my children are grown, have...
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Anyone who knows me, knows that outside of my family, I have two favorite things. Salmon and Seahawks. Everyone knows that I go ‘wild’ for Wild Alaskan Salmon; I’d eat it for breakfast, lunch, and dinner if I could! But as I was born and raised in the Seattle area, my other obsession is hardly unique. I love the Seattle...
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One out of One Doctors Recommend Duke’s, And I’m Going To Live Forever. No, Really. Good food is a lifestyle. My food philosophy is the basis for every business decision I make and is one of my driving passions in life. I believe that the key to a healthy life is eating healthy food, and my highest goal is to...
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At Duke’s Seafood & Chowder, we are committed to serving the finest-quality ingredients. That’s why I personally source everything that comes into our kitchens, getting familiar with every detail of that food and its journey to your plate. When it comes to seafood, I am especially particular about the details. I want to be sure that I’m serving my customers...
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When people ask me what goes into making our great recipes, I always have the same answer: Amazing people and incredible ingredients. We have both. Since August 19 is Chef Appreciation Day (“Wild” Bill would tell you that this should be every day, and I tend to agree), I wanted to take a moment to highlight the fantastic people that...
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Everybody knows that I love eating 100% Wild Salmon. I could eat it for breakfast, lunch, and dinner every day for the rest of my life and never get tired of it. I’ve been in and around the fishing scene for over four decades now, and I’ve met a lot of different people. But so far, I’ve only come across...
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The Origin of the ‘Dukeworthy’ Standard Captain Mike Friccero, a dedicated Alaska fisherman that I have worked with for years, coined the term ‘Dukeworthy’ long ago. It was on a fishing trip: he had graciously allowed me to accompany him and his crew on his boat, Miss Gina, and we successfully hauled in a Wild Alaska Halibut. However, the fish...
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The Farmed Salmon Fad Back in the 90’s a hot new trend was sweeping the restaurant industry: farmed salmon. The farmed fish companies promised that restaurants would have access to quality salmon on a consistent basis, with no discernible difference between wild-caught fish and their product. The idea of a streamlined delivery system for high caliber salmon with no apparent...
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