Product Features

Featured Reds

Amancaya 2005 Malbec/Cabernet Sauvignon

Mendoza, Argentina

Argentina meets Bordeaux with this red blend produced under the guidance of Nicolas Catena and Lafite Rothschild. Elegant and layered with notes of black cherry and cedar, this wine is medium-bodied in the mouth, offering flavors of dark fruits and vanilla notes. 750 ml. $14.99

Waterbrook 2004 Cabernet Sauvignon

Columbia Valley, WA

Full-bodied with aromas and flavors of ripe blackberries, cedar and plum, and a supple finish of currant and sweet spice, this Columbia Valley Cabernet drinks beautifully at the moment and will only improve in the cellar. 750 ml. $21.99

Château Peyreau 2004 Saint Emilion

Bordeaux, France

Coming off the oven-like conditions from the 2003 vintage for Bordeaux, the 2004s are back to their classic elegance and balance. The 2004 Peyreau is a textbook St. Emilion blend of Cabernet Sauvignon and Merlot, with aromas of dark cherry, cedar and cigar box notes. In the mouth, the wine is elegant, with flavors of dried cherry and a long, persistent finish. 750 ml. $23.99

Nordic Naturals

Want an easy way to get those Omega 3s? Look to Nordic Naturals. They promote a healthy heart, body, and mind; can enhance your mood; and help keep your skin and hair looking great. Nordic Naturals' award-winning omega oils are available in patented natural, fruit-flavored capsules, as well as great-tasting liquids to suit even the most discriminating palate.

Nugget Tapenades

Sicilian Olive Tapenade

A paste of green Sicilian olives pureed with extra virgin Spanish olive oil, roasted fennel, lemon juice, fresh garlic and cilantro.

Suggested use: Make a quick and easy appetizer by spreading one tablespoon of Sicilian Olive Tapenade on a lightly toasted piece of Nugget Markets’ Rustic Baguette. Top with thinly shaved pieces of Nugget Markets’ Chef-prepared Rosemary Pork Loin.

Kalamata Olive Tapenade

A blend of Kalamata olives, capers, extra virgin Spanish olive oil, garlic, fresh thyme and rosemary, lemon juice, and a touch of anchovy.

Suggested use: Lightly rub a six- to eight-ounce halibut or sturgeon fillet with turmeric and Madras curry powder; pan-roast in olive oil over medium heat for three to four minutes on each side. Just prior to serving, smear two teaspoons Kalamata Olive Tapenade across the top of each fillet.

Saltware

The restorative properties of natural Himalayan salt, mined in Pakistan from the depths of the Himalayan mountains, are said to have been discovered by horses belonging to Alexander the Great. Battle-weary, the horses sought refuge in a cave, where by chance they licked the salty walls and were instantly rejuvenated.

You can bring Himalayan salt’s many natural wonders to your kitchen with our Saltware collection – a line of plates, blocks and slabs (made from salt) that you can actually cook on.

How does it work? Heat the thicker bricks (measuring 4”x8”x2”) and slabs (9”x18”x1.5”) in the oven and then place meat, seafood or vegetables directly on the salt’s hot surface to cook. Before using your Saltware for the first time, though, you must “temper” it.

How to Temper your Saltware

Place the brick or slab in a cold oven, then turn on the heat to 250˚F, slowly bringing it up to temperature. Remove the brick or slab after the oven reaches temperature, let it cool for about 30 minutes and then return the Saltware to the oven and repeat the process. Once the Saltware has been tempered, you may heat it fully to the recommended cooking temperature of 500˚F.

Cooking with Saltware

To cook with Saltware, heat the brick or slab to a “smoking hot” point (you’ll notice a natural whitening of its color). Remove the brick from the oven (careful! It will be hot), and set it on a heat-resistant surface. Lightly toss your fish, meat or vegetables in olive oil seasoned with herbs or spices, then place directly on the Saltware. Cook your food to the desired doneness. Hot bricks hold their temperature for 15 to 20 minutes and slabs retain their heat for up to 30 to 40 minutes. When the Saltware cools completely, it will return to its original crystalline look.

Curing and Seasoning with Cold Saltware

Sushi plates and slabs will cure and season foods when used cold. This part is important, so pay attention: DON’T put these smaller pieces of Saltware in the oven, because they will shatter due to their thinness (only 3/4 of an inch). Instead, chill them in the refrigerator until cold, remove and place sushi or sashimi directly on the surface, letting stand 15 to 20 minutes before serving.

You can also use these small Saltware pieces to make a refreshing ceviche. Squeeze fresh lime juice evenly over a chilled slab, and lay thin slices of fish or shellfish evenly across it. Then squeeze more lime juice across the top of the seafood. Let it stand 45 minutes, remove from Saltware, and mix ceviche with traditional accoutrements such as chopped tomato, onion, cilantro and chile pepper. Always serve ceviche well chilled.

Caring for your Saltware

Saltware is naturally antimicrobial. You can wash it with a gentle rinse, lightly scrubbing to remove any food debris. Make sure to dry the surface thoroughly after washing. Do not soak Saltware in water, as it will dissolve over time.

Grilling Planks: Photo

Don’t put away your grill just yet! For one last hurrah this barbecue season, try using a Cedar or Alder Grilling Plank to cook seafood, meats and veggies. Just soak the plank in water, place it on the grill and let the smoky flavors of the Pacific Northwest emerge

Each plank measures 12”x6”. Sold in sets of four.

Fishwise

What is FishWise?

FishWise is a non-profit, science based, sustainable seafood labeling program. It gives our guests the necessary tools for making informed choices based on their own values.

Look for the FishWise labels in our Seafood case. The labels will include:

Species name
The origin of the seafood
A sustainability ranking
What do the colors mean?
- Green means the seafood is sustainable.
  What does sustainable mean?
  - Seafood such as fish or shellfish is considered sustainable if it is not over-fished and is caught or farmed in ways that are not damaging to the environment.
- Yellow means the fish is not fully sustainable. The population may be healthy, but concerns with the catch method or its effects on the environment may exist.
- Red stands for unsustainable which means the seafood is over-fished and/or its farming or catch method is damaging to the environment.
The catch method
- The catch method displayed on the FishWise labels shows how that seafood product was caught or farmed. Fish are caught in many different ways. Some methods are better than others. In many cases the catch method can be determine how sustainable a fish is.
- Two catch methods to watch out for
  - Bycatch - Unintentionally caught animals such as birds, turtles, dolphins and other fish.
  - Habitat Damage - Some types of fishing gear harm the areas in which fish live.

All our Seafood specialists behind the counter are educated and available answer any of your questions.

Why does Nugget use the FishWise program?

The world’s fisheries are declining. Unsustainable fishing is endangering other animals like dolphins and sea turtles. The lives of people globally are affected, especially fishermen. And most importantly we use FISHWISE to provide our guests with knowledge so they can make their purchases based on their personal values.