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Tag archives: seafood

Salted Sea

The hunt of good seafood never ends in Seattle.

This time, we travelled to Columbia City to try Salted Sea.

We went on a Thursday evening, and it was pretty quiet in the restaurant.

The menu was not big; and with a party of six, we ordered many of the small dishes to share and enjoy the variety Salted Sea had to offer.

Crab cakes were the best with sweet, soft lumps of crabs, and a decently dried crisp crust.

Fish and chips was ok, the coating on the fish was light, but we did not love its flavor.

The octopus had mix review from our table.

I got a meaty chunk and it was excellent — soft, nicely grilled with a little charred flavor.

However, the smaller pieces that other folks in my party had was completely burnt and tough.

The side salad was amazing with smaller pieces of soft octopus meat, crunchy fennel and apple, refreshing and delightful.

L: fried oysters R: grilled octopus

Fried oysters were good: sweet, fresh, with a flavorful cornmeal crust.

The ceviche was a little weird with serving of toasts.

It was extremely sour with very little fish.

Seafood stew was fairly good with generous portion of black cod, mussels and clams.

It had shiso and green onion flavors, interesting combination, and seafood was cooked perfectly.

Clams in sambal broth was addictive with salty Chinese sausage, the spiciness of sambal, and lots of garlic.

We got brussels sprouts for fiber allotment, and they were undercooked, but with decent flavor of red peppers.

The meal was good but not wow; it is a little hard to justify driving a long way for it.
Salted Sea Menu, Reviews, Photos, Location and Info - Zomato

Seafood Versus

Every time we had out-of-town visitors, was when I madly researched for seafood eateries.

I wanted to show case the best seafood we had to offer in Greater Seattle.

This past months we tried Highliner Public House and 100 pound clam, and the 2 spots cannot be more different.

Tucked quietly in Ballard’s Fisherman’s Terminal, away from the Ballard’s hipster main street, Highliner Public House is a pub, with their menu consists of plenty of fried seafood.


Fried clams at the back, fish and chips in front

We tried the fried clams, and it was certainly one of the best I had.

Usually I do not enjoy fried clams because the clams are generally very small, and the pieces are mostly batter; these fried clams, however, stood out with its generous and big meaty clam meat inside a fluffy batter.

Fish and chips with salmon was unique; batter was not as good as Nosh’s, and the fresh fish made up for it.

Crab cakes were not very big, and had very good flavors, and lots of crab meat.


The star of our whole meal was the simple steamed clams with butter, garlic and white wine.

Each flavor was distinctive, and complimented the super fresh and huge clams extremely well.

Some mentioned that Highliner sold seafood to other Seattle restaurants, no wonder their seafood is so fresh!

When compared to the traditional, no-frill Highliner, 100 pound clams was very different.


One can find the shack of 100 pound clam by Daniel’s Broiler at Lake Union waterfront, one of the development hot spot in recent Seattle history.


I went on a chilly late summer day to find that they only have outdoor seating; made me wonder how the dining experience would be in the rainy months.

We had seafood chowder, fried avocado and white prawns, salmon BLT, and steamed clams.

The chowder was hearty with unfortunately mostly potatoes and some fish.

The fish was fresh and of good quality, and the broth was tasty enough.


Steamed clams were small, and DH did not like the fennel and Lil’ mama’s peppers flavor combination; I did not care for it either.

The clams just felt greasy.


The salmon BLT had a good soft bun, tasty bacon, with a nice piece of salmon cooked perfectly.

There was too much mayo and masked the flavor of the salmon.


L: salmon BLT, R: fried avocado and prawns

I enjoyed the perfectly fried avocado and the super fresh, crunchy white prawns.

The coarse texture of the cornmeal coating was great, but overall, it was far too salty.

Between the 2 seafood places, I am much more excited finding Highliner Public House than the much raved 100 pound clam.

Higherliner was great fresh quality seafood with simple preparations, where as 100 pound clam had ok seafood that was drowned out by other non seafood components.

100-pound clam Menu, Reviews, Photos, Location and Info - Zomato


Tucked in the quiet Ravenna neighborhood, Salare creates a casual, neighborhood-restaurant vibe.


Food was excellent (I gave it 4.5 out of 5), the only downside is pricing (which would drop the rating to 3.5 out of 5); it is very expensive when you take into account of portion size.

We did not expect to order 2 proteins and 2 pastas and not be full.

For starter, yellowtail crudo.


The dish looked beautiful with fresh yellowtail, accented with pickled onion and chanterelle mushroom (a rare find), spicy jalapeno and a creamy avocado sauce.

Flavors were excellent but just about a piece of fish each for my party.

We were most excited about the pasta dishes we ordered.

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Seattle being known for our seafood, there is no shy of seafood restaurant.

One of the newer addition is Manolin.


When we arrived with the four of us, we saw there was enough seats at the bar for us, but they were broken up by other diners.

We were told we had to wait for almost an hour, and I asked if we could just ask a couple to move down one seat at the bar so we could have the seats that were opened, and the hostess rejected our suggestions and said she was uncomfortable moving them.

It felt like missed opportunity for the restaurant, and created unnecessary waiting time for us.

Well, missed opportunity it was as the rest of my party went to Roro’s because they were hungry, and they partially filled up before dinner — we probably would have had a larger bill at Manolin.

We had plantain chips but it did not seem to be very fresh, a little cold, a little hard, as if it was sat at the counter too long, or that they were pre-fried to anticipate a rush.


Two ceviches were on the menu: one was rock fish and avocado, done traditionally with lime and chili; the other one with albacore, quinoa, grapefruit and cucumber. Continue reading →

Ballard Annex

Ballard is an awesome foodie neighborhood.

My favorites include the Walrus and the Carpenter, Hot CakesPestle Rock Thai and Le Carta de Oaxaca.

Root Table, Golden Beetle and Ocho are all quite good, and I have yet to try Chippy’s and Brimmer and Heeltap.

One of the fairly new restaurants is opened by the folks who brought us Matador.

WP_20150829_11_46_35_ProBallard Annex was mentioned in several local magazines, and their menu has many appetizing options such as lobster roll, lobster bisque and crab gnocchi.

If the food is promising, it would be a good place to show off our natural tasty resources to out-of-town guests.

Its physical location has tremendous historical value; built in 1908, the space evolved from a department store, to I believe the former to Ballard Annex was a Thai restaurant.

All in all, food was ok, my gripe was that they were heavy-handed with grease and dairy.

We started off with the Manhattan clam chowder and lobster bisque.


L: Manhattan Clam Chowder — R: Lobster Bisque

The Manhattan had a lovely tomato flavor and spiciness to it.

Great plus was that real clams were used for the soup, and I could see the plumpness of the freshly chucked clams.

I was used to Manhattan having a tomato brothy base; it seemed like there might be a touch of cream in this one.

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