DukeTales
Disappearance of wild salmon hurts local economy
By Duke’s Seafood & Chowder Salmon and the Pacific Northwest used to go hand in hand, right? Not anymore. Back in the early 1900s, hundreds of thousands of naturally spawning salmon and steelhead could be found in Puget Sound each year. Today there are only tens of thousands. This is an alarming change, for our…
Growing Up At Duke’s
A guest post by Amy Waeschle Because my last name isn’t Moscrip anymore, not a lot of people know that I’m Duke’s daughter. My picture is on the wall of his restaurants, so when I’m there people sometimes put it together, but for the most part, I live outside of his and my brother’s world….
The Story Behind Duke’s Crab Un-Crab Cakes
It’s no secret that I love salmon. I mean, I really love it. It’s one of my favorite things to eat in the world! Breakfast, lunch or dinner, I will always love Wild Alaskan Salmon. But if I had to pick a second favorite, I’d go with Dungeness crab. This is a love I share…
A stellar, sustainable summer seafood salad from Duke’s Chowder House
Seattle Times – Pacific NW Magazine By Bethany Jean Clement DUKE MOSCRIP CAUGHT onto the idea of highest-quality, sustainable wild seafood about 30 years ago — that is, decades before it became the ubiquitous concern of upscale menus and “foodies.” He’s been serving scrupulously sourced stuff at his six Seattle-area editions of Duke’s Chowder House all…