Jax Fish House and Oyster Bar celebrates sustainable seafood
FORT COLLINS, Colorado, September 19, 2017- With four locations in Colorado, Jax Fish House and Oyster Bar showcased its commitment to sustainable seafood practices with their end of the Pacific Northwest Salmon season and Harvest Moon Salmon Bake.
Held at Fossil Creek Farms in Fort Collins, Colorado, the event highlighted the skills of Executive Chef Sheila Lucero, who prepared a delectable meal using King Salmon cooked slowly over an open wood fire as well as side dishes using fresh produce from the growers at Fossil Creek Farm.
While many thought that finding fresh seafood was only possible along the coasts, Jax Fish House proved that they could provide this same first-class quality in the middle of the country at their Colorado restaurants. Using their relationships with fishmongers and overnight delivery services, they provide daily specials based on the freshest catches of the day.
Jax was the first restaurant in Colorado to be certified by the Monterey Bay Seafood Watch as ensuring that their seafood products come from sustainable sources. They also partner with Sea to Table, The Blue Ocean Institute and others, ensuring that they remain on the cutting edge of information concerning the world’s oceans and global fish stocks.
This same passion extends to their oyster program. They obtain only the best product available, right from the docks and flown in daily. Typically, 4-10 oyster varieties are available, and they even offer their own proprietary version dubbed the Emersum Oyster. Striking a perfect balance between sweet, salty and creamy, these oysters are sourced exclusively for Jax Fish House from Virginia’s Rappahannock River Oyster Company.
This third annual Harvest Moon Salmon Bake offered around 160 attendees a chance to sample some of the best that Jax and local farmers had to offer. Guests were able to start by sampling freshly shucked oysters, appetizers, local beer and wine.
Then they were seated at a long, beautifully adorned linen-covered table set right in the growing fields of Fossil Creek Farm. Here, Chef Lucero started with a grilled rainbow chard and compressed watermelon and cantaloupe salad. The entrée featured King Salmon cooked over an open flame with various sauces such as Walla Walla onion and apple BBQ. Sides included eggplant caponata with shaved zucchini and fennel as well as succotash with dragon beans, corn, and heirloom tomato.
The evening concluded with dessert, a yellow cake with a sweet corn custard filling and a powdered sugar glaze.
FTC Disclosure: This was a sponsored visit. However, all opinions herein are the author’s.