KettleFish - casual, counter-served seafood restaurant

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BOUILLABAISSE

\’boo ye bas\
A hearty French seafood stew characterized by a white clam broth and given its distinctive color by the addition of saffron. Bouillabaisse stock gets an added punch with the addition of white wine and fennel.

CIOPPINO

\cho ‘pee no\
Tomato based seafood stew originating in San Francisco but perfected in the Northwest. Seafood in cioppino is regionally focused and usually contains a hearty white fish as a constant.

STEAMERS

Locally sourced, Sweet and tender clams and Mussels harvested daily and simmered in a delicate stew of butter, lemon, garlic, white wine and herbs.

PACIFIC PAN ROAST

Our signature buttery-smooth cream stew with oysters, shrimp and cod. You can also add crab for a little extra decadence.

COD & CHIPS

Our cod is caught in the wild rich waters of Alaska in an ecologically responsible manner, hand breaded in house, and served with our homemade special tartar sauce recipe.

OYSTERS & CHIPS

Six tender Oysters sourced from local farms and hand breaded in house. Served with cocktail sauce.

PRAWNS & CHIPS

Five jumbo Prawns lightly breaded in house and served with cocktail sauce.

CLAM STRIPS & CHIPS

Sweet and tender clams harvested daily from the Pacific NW. Hand breaded in house and served with cocktail sauce.

CAPTAIN'S PLATTER

For a hearty sampler of our cod, clams, prawns, oyster

We believe in responsibly sourced seafood as a means to know how and where our seafood is caught or raised, to ensure the well being of marine life populations, ecosystems and fisheries.

Trident Brand, Alaska, USA

Wild Caught and Processed

Alaska has been the pioneer and the global example for sustainable and eco-friendly fisheries. Alaska adheres to the internationally accepted guidelines set by the United Nation’s

Trident Brand, Alaska, USA

Wild Caught and Processed

The Alaska seafood industry is the economic foundation of many rural Alaska communities. Over 21,000 rural Alaska residents were directly employed by the industry in 2015, accounting for 15% of all rural working age adults.

Trident Brand, Alaska, USA

Wild Caught and Processed

In 1975, David and Maureene Nisbet began farming a mere 10 acres of tideland in the southwest corner of Washington known as Willapa Bay.

Goose Point Shell Fish Farm

Willapa Bay, WA

As good stewards of the second largest estuary on the Pacific Coast and one of healthiest estuaries in the continental United States, we’re dedicated to caring for the bay.

Goose Point Shell Fish Farm

Willapa Bay, WA

Owned and operated by the Nisbet Family, Nisbet Oyster Co., Inc. employs more than 80 full-time men and women on our 1900-acre farm and in our state-of-the-art processing plant, which is considered a model facility by both the FDA and the Washington State Department of Health, Shellfish Division.

Goose Point Shell Fish Farm

Willapa Bay, WA

Clam farming starts out at the hatchery where clam larvae are set on fine screens allowing algae rich water to be pushed through the juvenile clams, thereby allowing them to feed continuously and grow.

Clams

Locally Farmed and Harvested

When clams are at sufficient size they are relocated into mess bottom trays and taken to the nursery rafts.

Clams

Locally Farmed and Harvested

Once clams reach fingernail size they are moved to the growing areas located all around the Pacific Northwest. When the baby clam dig themselves down and grow naturally under the same in tidal areas as wild clams do.