With four locations in Colorado, Jax Fish House and Oyster Bar showcased its commitment to sustainable seafood practices at the end of the Pacific Northwest Salmon season with its third annual Harvest Moon Salmon Bake. Held at Fossil Creek Farms in Fort Collins, Colorado, executive chef Sheila Lucero prepared a delectable meal using king salmon, cooked slowly over an open wood fire as well as side dishes using fresh produce from the growers at Fossil Creek Farm.
Although many thought that finding fresh seafood was only possible along the coasts, Jax Fish House proved it could provide this same first-class quality in the middle of the country at its Colorado restaurants. Using their relationship to fish mongers and overnight delivery, they provide daily specials based on the freshest catches of the day. Jax was also the first restaurant in Colorado to be certified by the Monterey Bay Seafood Watch, which ensures fish come from sustainable sources. It also partners with Sea to Table, The Blue Ocean Institute, and others, so that they stay on the cutting edge of information concerning the world’s oceans and global fish stocks.
This same passion extends to its oyster program by using only the best product, flown in from the shores daily. Typically, four to 10 varieties are available, and the chain even has its own proprietary version called the Emersum Oyster. Striking a perfect balance between sweet, salty and creamy, these are sourced exclusively for Jax Fish House from Virginia’s Rappahannock River Oyster Company.
This third annual Harvest Moon Salmon Bake offered approximately 160 attendees the chance to sample the best that Jax and local farmers had to offer. Guests sampled freshly shucked oysters, appetizers, local beer and wine and then were seated at a long, beautifully adorned linen-covered table set right in the growing fields of Fossil Creek Farm.
Lucero started with a grilled rainbow chard and compressed watermelon and cantaloupe salad. The entrée featured king salmon cooked over an open flame with various sauces such as Walla Walla onion and apple BBQ. Sides included eggplant caponata with shaved zucchini and fennel as well as succotash with dragon beans, corn, and heirloom tomato. The evening’s dessert was a yellow cake with a sweet corn custard filling and a powdered sugar glaze.
FTC Disclosure: This was a sponsored visit; however, all opinions herein are the authors.