Ivar's Seafood Cookbook

We’ve reeled in a collection of recipes both old and new. Peppered among the recipes, you’ll find the fish tales that have gotten people steamed up over the years, from the story about Ivar wheeling Patsy the Seal through downtown Seattle to see Santa to the release of our patented iSpoon. You’ll also find tips on cleaning clams, shucking oysters, and preparing geoduck that will help you flex your mussels in the kitchen. We hope you enjoy this guide to re-creating our piscatorial pleasures in your own galley, and also have a leisurely, entertaining swim through Ivar’s history. Because for the crew at Ivar’s today—like for Ivar Haglund—nothing beats a finny story.

$24

We’ve reeled in a collection of recipes both old and new. Peppered among the recipes, you’ll find the fish tales that have gotten people steamed up over the years, from the story about Ivar wheeling Patsy the Seal through downtown Seattle to see Santa to the release of our patented iSpoon. You’ll also find tips on cleaning clams, shucking oysters, and preparing geoduck that will help you flex your mussels in the kitchen. We hope you enjoy this guide to re-creating our piscatorial pleasures in your own galley, and also have a leisurely, entertaining swim through Ivar’s history. Because for the crew at Ivar’s today—like for Ivar Haglund—nothing beats a finny story.

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REVIEWS

  • A Seattle institution for more than half-a-century, Ivar’s specializes in the seafood of the rich waters of Puget Sound and the Pacific. Opening his first restaurant, Acres of Clams, Ivar Haglund built a local chain that continues to attract both Seattle citizens and tourists for fresh seafood served in copious quantities at reasonable prices. Ivar’s kitchens moved beyond everyday deep-fried items into raw, baked, and steamed oysters as well as Dungeness crabs. Local salmons of several varieties now dominate the newer, more refined eatery locations. Side dishes and seafood sauces bring out the fishes’ best qualities. In addition to being a canny restaurateur, Haglund has a playful sense of humor, so the cookbook’s text is pun-laden (or pun-leaden to the merriment impaired). Reproductions of early menus startle with their prices; for example, a halibut steak dinner for $2.35. Pacific Northwest libraries will no doubt find this title in particular demand. —Mark Knoblauch
  • “The first Ivar’s opened in Seattle in 1938, and Ivar’s today is still the ‘go to’ spot for fish and chips whether for feeding fries to the seagulls on Pier 54 or grabbing a cup of clam chowder at the ball park. Ivar Haglund was far more than a jocular gent in a captain’s hat. He was also a marketing genius, a visionary, and a champion of the city’s treasures like Seattle’s waterfront, the elegant, old fashioned skyscraper Smith Tower, and traditional family fun at 4th of Jul-Ivar’s fireworks.”
    Tom Douglas
  • “No restaurant has done more for seafood’s popularity in the Northwest than Ivar’s. I grew up in Seattle and will always cherish the memories of the times I ate there as a kid.”
    Ethan Stowell
    ***"Ivar Haglund, like my grandfather, was one of the creative restaurant pioneers that helped put Seattle on the map. His way with people, his creativity, his love for Seattle—these are pillars upon which our burgeoning food scene was built."
    Mark Canlis

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