Elliott’s Oyster House brings Fresh Cod to its Summer Menu


By Charles Koh


Elliott’s Oyster House continues to feature the freshest fish sustainably caught in the waters around our region, with the addition of Neah Bay black cod to the summer menu.  


Dinner Entrée:
Crispy skin alder smoked Neah Bay black cod, creamed Washington corn, local snap peas and pickled watermelon salsa.  38

Lunch & Dinner Appetizer:
Alder smoked Neah Bay black cod, chioggia beet, watermelon salsa.  12


“Black cod also known as sablefish has a very high fat content with a rich but mild flavor which is accentuated by smoking.  It flakes well and has a satiny texture,” said Executive Chef Robert Spaulding.  “Because of its nature it is in demand and commands a high price in the market.  These dishes are simple and highlight not only the cod but also our wonderful local summer fruits and vegetables.”

Written by Charles

Charles Koh founded EatSeattle, and has continued to use his expertise as editor-in-chief to guide the website’s growth over the last five years. Koh’s experience focuses on digital marketing and social media, and has been a part of several companies, some of which he created, specializing in both areas over the course of his career. Koh was previously with Google and Zagat where he helped expand and grow communities worldwide.

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