Instagram story viewer> @estuarypnw> Posts

Jon

@estuarypnw

227

posts

2.4K

followers

1092

following

Seattle
Professional Chef
Fisherman
Father of @goodboibolillo

POSTS STORIES REELS TAGGED

Download All

Last day of summer crabbing 👌

We got some nice dungies and a few red rocks. Fished for salmon while we let the crab pots soak. Got some coho and a bunch of pinks. Great day! by @estuarypnw

102

3

a year ago

Enjoying my time not running my own business at the moment but doesn’t mean I don’t miss throwing pop up dinners for y’all 🥲 here are some highlights from last year:

1. Columbia River king salmon roe toast with kewpie Mayo soft scrambled eggs on toasted brioche

2. Collab with my favorite: @pancitaseattle ! Our black sesame and seaweed conchas filled with sweet Port Angeles green urchin custard.

3. Dungeness crab hummus with chili oil and scallion

4. Two dishes from my only brunch pop up: baked eggs in a Washington Crawfish tomato cream sauce served with toasted baguette. And then smoked Neah Bay black cod on @pancitaseattle grits topped with a boiled egg and char-pickled collars greens. Finished with a few dashes of Tabasco.

5. Roasted lingcod fried rice with potato, egg, Chinese sausage, “yum yum” sauce, scallion

6. Old bay compound butter that I still think about on the regular. Used it to toss grilled Washington crawdads in it.

7. Fried Columbia River Smelt poboy with a green daikon tarter sauce, sheedduce, and red onion on a toasted baguette.

8. @nativecandies smoked king salmon tostada with whipped requesón, salsa macha, dill, and chives

9. My @lilwoodys burger for seafood month - the surf and turf burger. A patty made of Neah Bay petrale sole and pork chorizo on a toasted brioche bun with green romesco, radicchio and lettuce slaw, and tomatoes.

10. Another from the @pancitaseattle collab - Yakima Nation sturgeon with crema de rajas on grits ground and made by @yani_se with tobiko folded into the sauce at the end. Topped with cilantro stem. taken in Seattle, Washington by @estuarypnw

292

6

3 years ago

We got Olive Garden at home. @yani_se and I made an Olive Garden spread for dinner last night. She made Olive Garden breadsticks from scratch (extremely similar) and a classic Italian salad covered in pepperoncinis and Parmesan.

I made beef and pork meatballs braised in a lemomy Calabrian chili marinera sauce poured over spaghetti.

I made a zuppatuscona soup with some homemade Italian sauce, kale, Yukon gold potato, kale, chiltepín (Mexican chili) and finished with cream, lemon, Parmesan, fresh crackle black pepper

Then Janet brought home some premade cheese raviolois and I made a quick pine nut + basil pesto and did a creamy pesto sauce to cover the ravioli, topped with more cheese, pine nut, parsley

All chased down with a glass of bubbles. And a Tony’s chocolate bar for dessert. Lovely meal. by @estuarypnw

67

3

a month ago

Green lingcod curry w/ spinach, rainbow potato and grape tomatoes. Served with rice.

Two large pieces from my big lingcod to make it. Delicious steaky like pieces. Poached in the curry. by @estuarypnw

47

5

2 months ago

Gang gang 💪🎣 Annual bottom fishing grocery run was a success. Lotta lingcod lotta rockfish. 14+ hour days fishing, filleting and processing fish, vacuum sealing fish, making meals, cleaning up, and doing it all over again. Ton of work but freezers are filled and it was a blast. taken in Pacific Northwest by @estuarypnw

130

13

2 months ago

SICHUAN + OLD BAY STEAMED FISH 🔥🌶️

Fun play on a Sichuan boiled fish + old bay fish boil flavor combo. Also a big nod to my favorite fish dish at 7 Stars Pepper Szechuan restaurant in Seattle (RIP) If you know, you know.

Sautéed a garlicky gingery old bay butter in a wok, then fried doubanjiang in that butter and deglazed with cooking wine and some fish stock.
Boiled dried and pickled chilies + tofu in that sauce.

Then steamed a fresh black rockfish that my buddies and I caught a few days ago on the Washington coast. Steamed with lemon peel, green onion, bay leaves.

Plated fish up. Covered in the sauce + tofu + chilis. Finished with a squeeze of lemon as the acid to go with the old bay rather than using black vinegar (I don’t have any black vinegar in my pantry rn) Topped with spring onion greens and cilantro.

All presented in a pie dish (kinda similar to how Seven Stars Pepper would do it back in the day)

All was super good. Flavors made a lot of sense together actually. With the celery that typically goes with boiled fish dish, made sense to pair with the heavy celery salt in old bay. Usually Sichuan boiled fish is swimming in chili oil, and usually people have a ton of melted butter with seafood boils, so thought why not make a chili garlic butter Sichuan style combo type deal. Plus you typically see old bay with seafood “boils” which made me think of “Sichuan boiled fish” So just all made sense together.

Would definitely recommend. taken in Seattle, Washington by @estuarypnw

83

2

2 months ago

Big lingcod tried to eat another lingcod! And I caught my personal best lingcod!

This is actually not uncommon for lingcod to do. They are extremely aggressive predators and hungry fish, so they will eat almost anything that fits in their mouth. Including their own kind. This was our first time seeing it in person. The large lingcod had no hook it it’s mouth. It was only holding onto the smaller one with its teeth.

I had felt the small one bite into my lure, and started to reel it in. But shortly after I felt another thud, and all of a sudden the fish felt MUCH heavier. Thought maybe it had gotten stuck in the rocks, but then I felt a few massive head shakes, and that the fish was slowly starting to come up still. Then I had the feeling we had a “hitchhiker” on. Never had this happen to me before but luckily I’ve watched @die.hard.fishing do this many times on YouTube so I felt prepared. This was on a 7foot medium action ugly stick with a 1 oz lure so I pulled up the fish real slowly and didn’t set the hook to not rip the fish out of its mouth. Just slowly and carefully brought both fish up until we could get them in the net. We threw back the smaller lingcod and kept the large one.

Lingcod was nearly 30# - after breakdown and portioning of the fish we got about 45 meals from that one fish. All fillet pieces and collars were vacuum sealed and frozen that day. The skin was saved for me so I can turn them into dog treats for @goodboibolillo The bones were saved for fish stock. And rest of head was smoked and then meat was picked to go into dinner. @mudboy_wa and I made a smoked-lingcod-head-doenjang-jjigae for the fishing gang that evening. Also cut out the cheeks to make BBQ pizzas with for lunch a few days later. Didn’t let any go to waste.

Big shoutout to @mudboy_wa and @natrich12 for helping me bring in the fish and to record this moment. Months of planning and logistics to get everyone out to do a fishing weekend. Long hours of driving and preparation. Years of trail and error and hard work. All of that goes into moments like that 💥 by @estuarypnw

148

14

2 months ago

Cochinita Pibil Pasta Paccheri 🔥

Had to make dinner on the fly. Had lefter over cochinita pibil (Yucatecan roast pork dish) I ordered the other day and used it to make this paccheri pasta (Paccheri is the pasta shape, kind of large and ridgeless rigatoni)

Cooked down the juices and fat from the cochinita pibil with some nice canned cherry tomatoes from Italy. Cooked that down with onion, garlic, minced capers, habanero, and couple dashes of vinegar and lime to make the pasta sauce.

Tossed the pasta in with some pasta water and cooked it down until the pasta was finished cooking and soaked some of up that sauce. Folded in the braised pork at the end and placed it up with some of the cherry tomato on top, minced white onion, and cilantro, and a couple dashes of habanero vinegar I made. Suuuper good.

In the Yucatan they use olives for a few dishes snd you tend to see some briny elements in the food so it made me think why not make a briny but rich pasta like super loosely inspired by a puttanesca but using this amazing cochinita? It worked really well. The orange and spices and pork fat from the cochinita went great with the briny caper tomato and vinegar / lime thing. Then the habanero spiced it up and tied all of it together well.

That paccheri pasta shape went perfect with the pork ragú and all of the meat and sauce clinged to it perfectly.

Anywhos just got excited about this pasta and had to share. More fishing stuff soon. by @estuarypnw

38

1

3 months ago

Bolillos first razor clam dig ✨🌊

Tried training him to find clam shows. Instead he just randomly dug in sand, played in the waves, and chased pigeons around. Regardless, we got on some clams and had a blast. by @estuarypnw

110

7

3 months ago

France trip back in October w/ @yani_se was amazing by @estuarypnw

50

0

4 months ago

I made a lil multi course tasting dinner tonight for @yani_se and I - highlight was the first.

1. Bread + Uni brown butter, served in the shell, topped with fresh urchin, yuzu ikura (made from some chum salmon roe I caught), dill, and fleur de sel. Served with toasty bread. Almost came out like a uni pate in texture. But super fresh and creamy and delicious. Love schmearing the butter and uni all over the toast (uni from @uwajimaya ) (pic 1-4)

2. Yellowfin tuna + Cara Cara orange + chile de onza aguachile. Served with the sweetest Cara Cara orange slices, shiso, and serrano. Topped with fleur de sel. Super refreshing and bright after the heavy first course and before heavy 3rd course. Tuna was so delicious too, nice break from white albacore (tuna from @uwajimaya ) (pic 5)

3. Wagyu flat iron pan seared, served with parmesan mashed potatoes, topped with cream and green peppercorn pan sauce. Super dank. Undercooked my steak a tad for me but still good (pic 6)

4. Dark chocolate Kit Kats (pic 7)

Work tomorrow so did Xmas eve dinner for @yani_se today ✨ Still got it taken in Seattle, Washington by @estuarypnw

101

10

7 months ago

Smoked salmon on potato puree with cabbage, kelp chili crisp, fried salmon skin bits, chopped parsley

Made with smoked salmon I had smoked and vacuum sealed and froze back in the summer and made potato puree with leftover mashed potatoes.

Heated smoked salmon up by just soaking the vacuum sealed bag in hot water. Nice and fatty and tender. Tasted like a smoked pork on potatoes or something.

One of my better smoked salmon dishes I made. Great way to enjoy the summer harvest in December. 10/10 recommend. taken in Seattle, Washington by @estuarypnw

50

8

8 months ago