Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

Chinook Salmon
(Oncorhynchus Tshawytscha)

Chinook Slamon

Click on each item to learn more

Chum Salmon
(Oncorhynchus Keta)

Chum Slamon


Sockeye Salmon
(Oncorhynchus Nerka)

Sockeye Slamon

Coho Salmon
(Oncorhynchus Kistuch)

Coho Slamon


(Cynoscion Striatus)




  • 1 lb Salmon
  • Shrimp or Scallops
  • 1 Tbs Vegetable Oil
  • 1 lb fresh Asparagus
  • 2 Green Onions diced
  • 2 Stalks of Celery sliced
  • 4 oz Portabello Mushrooms
  • 1 can (8 oz) sliced Water Chestnuts
  • 2 cups Chicken Broth
  • 2 Tbs Corn Starch
  • 2 Tbs Soy Sauce



In a Wok, cook the fish and seafood in oil until flakes easily with fork.
Remove cooked seafood and fish from pan and set aside.
Add Asparagus, Celery, Onions and Mushrooms to wok.
Stir Fry 3 minutes or until crisp.
Add Water Chestnuts and Chicken broth. Cook to boiling.
Combine cornstarch with soy sauce in a glass measuring cup and add to hot mixture stirring constantly. Continue cooking for 3 minutes until mixture is thick.
Toss in cooked seafood and fish to heat through. Serve over hot rice.

Makes approximately 8 (1½ cups each) servings.
Approximately 120 calories per serving.

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