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 cup chopped red bell pepper
  • 1 cup sliced green onion
  • 1 cup sliced celery
  • 2 TBS butter
  • 2 TBS flour
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp dill
  • 4 cups milk
  • 2 cups cauliflower, cooked
  • 1 lb cooked salmon
  • 1 package frozen peas
  • ½ cup Swiss cheese, grated
  • ½ cup Parmesan cheese, grated
  • ½ cup cheddar cheese, grated



In a large sauce pan, sauté onions, peppers and celery in butter until tender.
Stir in the flour, salt, pepper and dill until blended.
Gradually add milk. Bring to a boil: cook and stir for 2 minutes or until thickened.
Add the cauliflower, salmon and peas. Heat through.
Stir in the cheeses until melted. Serve hot.

Makes 8 servings.

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