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I had to pick between two kinds of fish for a big party this weekend
It was for a 50-person wedding in Portland, and the client wanted a sustainable option. I was stuck between wild Alaskan coho and farmed steelhead trout. I went with the coho because the price was better and the flavor is cleaner, and it turned out great on the grill with just some lemon and herbs. Anyone have a go-to fish supplier for the Pacific Northwest they trust?
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seth3646mo ago
Choosing fish for 50 people sounds more stressful than the actual wedding. You definitely made the right call going for the cheaper, simpler option. Grilled coho with lemon is always a crowd-pleaser.
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blair706mo ago
Wait, they're serving fish to 50 people? Is that normal for a wedding? I've only ever seen chicken or beef. I'd be so worried about someone having an allergy or just not liking it. Grilled coho does sound good, but that's a huge risk for a main dish.
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alice_allen55mo ago
Honestly, the "huge risk" thing feels overblown. A good caterer asks about allergies ahead of time (like on the RSVP card) and plans around it. Plus, a nicely done coho is way more memorable than dry chicken, which is its own risk if you ask me.
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river_dixon6mo ago
You're right that grilled coho is a crowd-pleaser, but the real hidden stress is the SMELL. Cooking that much fish at once, even grilled, leaves a strong odor in the venue. I went to a wedding where they did salmon, and the whole place smelled like a seafood restaurant for hours. Some guests loved it, but others really noticed it on their fancy clothes later. That's a vibe people don't plan for.
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