Forever family owned and operated.

Fresh, frozen and smoked seafood all hand-processed by Cassandra and Kyle the old-timey way in northern Washington, where the setting sun smiles nightly over Bellingham Bay, in a fine family tradition where Vince is the fisherman, Mom’s the bookkeeper, and Cassandra had to fire Dad because he was too stubborn to retire.

VIS Seafoods Best Grilled Wild Salmon

There is nothing like sunny weather in the Pacific Northwest and the flavor of a fresh piece of wild salmon hot off the grill!  This is the basic, tried and true method for cooking no matter what species! 


4, 4-8oz portions of Wild Salmon

Pinch of Sea Salt 

Fresh Lemon 

Fresh Ground Pepper 

Fresh minced Garlic or Garlic Powder 

tbsp melted Butter or Olive Oil 


Heat grill to 375˚.   

In a small saute pan melt butter in a small dish and add minced garlic.  Lightly salt each salmon fillet.  Place salmon skin side down on the grill (or on a sheet of tin foil for easier cleanup).   

Baste each fillet with the melted butter (or olive oil) and garlic.  Freshly grind pepper over each fillet.  Close the lid to the grill.  A good rule of thumb is 10 min. per inch of thickness at 375˚ (approximately 8-15 minutes depending on the salmon).  It is always a good idea to let the salmon rest a couple minutes upon removing from grill.  Once removed - give a squirt of lemon over each of the fillets.  Serve with a rice pilaf and a salad.

Grilled Halibut in Lemon Sauce

This recipe is courtesy of  It is a great easy recipe that works well with any mild flavored white fish (sole, cod, halibut) and helps maintain the moisture in these low-fat fish. 


2 tbsp Butter 

1 large Red Onion, chopped 

4-5 cloves Garlic, sliced 

1 tsp Salt 

1/2-1 tbsp chopped Chives 

2 Lemons zested and grated, plus juice from 1/2 Lemon 

1/2 tsp chopped Dill 

1/4 to 1/2 cup White Zinfandel 

2 tbsp Olive Oil 

tbsp Capers 

1 pound Halibut cut into 4 portions 


Preheat the grill.

In a saute pan, melt butter of medium-high heat.  Add the onion and garlic and sauted until translucent.  Add the salt, chives, lemon zest, lemon juice, dill and wine and reduce by 1/3.  Add olive oil and capers and stir.  Remove from the heat. 

In a large foil square, place a spoonful of sauce.  Add 1 piece of fish, cover with more sauce, and wrap tightly.  Repeat with the remaining fish.  Place the packets on the grill and grill for 3 minutes each side.  

Serve with rice or steamed red baby potatoes and grilled asparagus. 

Vis Wild Salmon Spread

This recipe for a bagel or crostini spread works well with leftover cooked salmon, fresh-smoked or any kind of canned VIS salmon.   


4-6oz Wild Salmon (pre-cooked plain or smoked) 

1 heaping tbsp of Mayonnaise 

1/4 cup chopped Red Onion 

1/4 cup of fresh Parmesan 

1 minced Jalapeno (minus the seeds) 

chopped Cilantro 

dash of hot sauce or Sriracha 


With a fork, gently mix all ingredients together.  Let mix chill in refrigerator before serving.  Serve with warm crostini, bagels or your favorite cracker! 

VIS Easy Crab Cakes

This is a super simple recipe for using Dungeness Crab Meat.  You can stretch the crabmeat more by adding plain breadcrumbs or panko to the mix.  The only thing easier is putting crabmeat on a salad! 


1lb Dungeness Crab Meat 

6oz grated fresh Parmesan Cheese 

1 clove Garlic minced 

1/2 tsp dry Italian Seasoning 

1/2 tsp Salt 

2 Eggs 

2oz (1/4 cup) Oive Oil 


Combine all ingredients except the olive oil and mix well.  Form into patties. Heat olive oil in saute' pan; cook patties until golden brown on each side.  Cook until internal temperature reaches 165˚.  Serve with garlic aioli.