1. Richard's Copper River Salmon Croquettes
From: Pure Food Fish, Pike Place Public Market
In May and June, when Copper River kings are running, Richard Hoage, a close friend and trusted fishmonger, occasionally saves some meaty bones as a special treat. I take them home and scrape away the succulent nubbins of flesh, then use Richard’s recipe to make salmon croquettes.

2. Shrimp 'n' Vegetable Quiche
From: Lowell's Restaurant & Bar, Pike Place Public Market
Served with a tossed green salad and a glass of sparkling wine or cider, this seafood pie makes a special lunch, weekend brunch, or light dinner entree.

3. Northwest Clambake in the Oven
From: Jack's Fish Spot, Pike Place Market
This clambake can be prepared in your own kitchen with results as tasty as if it had been cooked in the great outdoors.

Recipes from:
Pike Place Public Market Seafood Cookbook by Braiden Rex-Johnson
Seattle’s Pike Place Public Market has been a favorite destination for food-loving locals and tourists alike. Packed with stalls offering the best quality and selection of fish found on the West Coast, restaurants serving up Pacific Northwest cuisine, and culinary shops of every persuasion, the market is a fish-lover’s paradise.

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