Taste the Market: Fresh Seafood

If you have visited the Kenosha Public Market over the past couple of weeks, you've probably heard us talking about our newest vendor, the Soft Wave Fish Company. We're thrilled that they are joining our market and we have been selfishly counting down the days until we can get our own hands on their seafood.

Soft Wave sources some of the world's best fish purveyors and partners to bring the freshest seafood to the Midwest.

What's available each week may vary a bit, but some typical selections include...

Faroe Island Salmon - The area around the Faroe Islands is the natural feeding ground for Atlantic salmon. This variety is known around the world for it's quality and amazing flavor.

Emerald Bay Halibut - Halibut is a firm, flavorful, healthy whitefish packed with potassium. The variety caught off the coast of Nova Scotia is recognized as some of the best whitefish, and has a sweet and delicate taste.

Yellow Fin Tuna - The tuna sold by Soft Wave is sushi-grade, has a beautiful deep red color, and is sourced from a few different locals. Tuna has a firm texture and is great for grilling.

If you are lucky enough to snag some of the salmon, try this recipe. Cooking fish sealed in parchment paper is a simple, flavorful, and healthy trick. Plus it looks really impressive!

Salmon in Parchment Paper


  • 4 8-ounce salmon fillets

  • 1 pound asparagus, trimmed and cut into bite-sized pieces

  • 1/2 cup chopped green onions

  • 2 tablespoon extra-virgin olive oil

  • 1 teaspoon black pepper

  • 1 teaspoon salt

  • 8 1/4-inch thick lemon slices


  • Preheat over to 400.

  • Using 4 sheets of parchment, cut out hearts a few inches longer and wider than the salmon fillets.

  • Place a fillet in the center of the left side of a parchment heart. Top with one-fourth of the asparagus and one-fourth of the green onions. Drizzle olive oil over the fillet and sprinkle with salt and pepper.

  • Top each fillet with two lemon slices.

  • Fold the right side of the parchment over, covering the fillet. Working from the pointed end, fold together the edges and twist to seal the fillet in the parchment. Repeat with remaining fillets.

  • Place parchment packages on a baking sheet. Bake for about 20 minutes; parchment will be slightly browned and crisp.

  • Place parchment packs on dinner plates and cut open. Serve immediately.

96 views0 comments

Recent Posts

See All