Cascade Catch - Pacific Northwest Seafood

MILD INGREDIENTS: Black Pepper, Brown Sugar, Celery, Cumin, Chili Powder, Garlic, Onion, Oregano, Paprika, Parsley, and Sea Salt.
 
Welcome to a taste of the Pacific Northwest with our latest creation, Cascade Catch! Crafted by the founder of Oak City Spice Blends, who brings a rich heritage from Seattle's vibrant food scene, this unique blend is designed to elevate your seafood dishes with its robust and aromatic flavors.
 
Inspired by the lush landscapes and bountiful waters of the Northwest, Cascade Catch is perfect for anyone looking to add a touch of zest and depth to their culinary creations. Whether you’re grilling, sautéing, or baking, our carefully curated recipes cater to all seafood enthusiasts, from novice cooks to seasoned chefs.
 
Dive into our collection and let Cascade Catch transform your kitchen into a haven of fresh, amazing flavors that celebrate the spirit of Pacific Northwest cuisine.
 
1. Grilled Shrimp with Cascade Catch Citrus Marinade
Ingredients:
1 lb large North Carolina shrimp, peeled and deveined
2 tablespoons Cascade Catch seasoning
Juice and zest of 1 orange
Juice and zest of 1 lime
2 tablespoons olive oil
2 cloves garlic, minced
Fresh cilantro, chopped, for garnish
Instructions:
In a bowl, whisk together Cascade Catch seasoning, citrus juices and zests, olive oil, and minced garlic to create a marinade.
Toss the shrimp in the marinade and let sit for 15-30 minutes.
Preheat your grill to medium-high heat.
Thread the shrimp onto skewers.
Grill for 2-3 minutes per side or until shrimp are pink and slightly charred.
Garnish with fresh cilantro and serve.
 
2. Blue Crab Boil with Aromatic Vegetables and Cascade Catch
Ingredients:
4 whole blue crabs, cleaned
1/4 cup Cascade Catch seasoning
1 lemon, halved
4 cups water
2 tablespoons salt
1 onion, quartered
2 stalks celery, cut into large pieces
1 bulb fennel, sliced
Instructions:
In a large pot, add water, Cascade Catch seasoning, lemon, salt, onion, celery, and fennel. Bring to a boil.
Add the blue crabs and cover.
Boil for 10-12 minutes or until the crabs are cooked through and bright red.
Remove and serve hot, accompanied by the aromatic vegetables.
 
3. Pan-Seared Flounder with Cascade Catch and Caper Butter Sauce
Ingredients:
4 flounder fillets
2 tablespoons Cascade Catch seasoning
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon capers, rinsed
Juice of 1 lemon
Parsley, chopped, for garnish
Instructions:
Season both sides of the flounder fillets with Cascade Catch seasoning.
Heat olive oil in a non-stick skillet over medium heat.
Place the fillets in the skillet, and cook for 3-4 minutes on each side until golden and flaky.
Remove fillets and set aside. In the same pan, add butter, capers, and lemon juice. Cook for 2 minutes, stirring frequently.
Spoon the caper butter sauce over the fillets, garnish with parsley, and serve.
 
4. Grilled Striped Bass with Cascade Catch and Mango Salsa
Ingredients:
2 striped bass fillets, skin on
2 tablespoons Cascade Catch seasoning
1 mango, diced
1/2 red onion, finely chopped
1 jalapeño, seeded and minced
Juice of 1 lime
Fresh cilantro, chopped
1 tablespoon olive oil
Instructions:
Rub each fillet with olive oil and then liberally apply Cascade Catch seasoning.
Preheat grill to high heat.
Grill skin-side down for about 5-7 minutes or until skin is crisp.
Flip carefully and grill for another 3-5 minutes.
In a bowl, mix diced mango, red onion, jalapeño, lime juice, and cilantro to make the salsa.
Serve the grilled bass topped with mango salsa.
 
5. Speckled Trout with Herb-Crusted Cascade Catch and White Wine Reduction
Ingredients:
4 speckled trout fillets
2 tablespoons Cascade Catch seasoning
1/4 cup mixed fresh herbs (parsley, dill, chives), finely chopped
1/2 cup white wine
2 tablespoons olive oil
2 tablespoons butter
Instructions:
Mix Cascade Catch seasoning with fresh herbs.
Brush each trout fillet with olive oil, then coat with the herb and seasoning mix.
Preheat your oven to 400°F (200°C).
Heat a large oven-safe skillet over medium-high heat, add fillets, and sear for 2 minutes on each side.
Pour white wine around the fillets and place the skillet in the oven.
Bake for 5-7 minutes or until the fish flakes easily with a fork.
Remove from oven, swirl butter in the pan sauce, and spoon over fillets to serve.
 
We grind all of them together and package them just before shipping to ensure you get the freshest blend we can create.