fbpx
skip to Main Content
The Market at River Falls | 301-765-8001
10124 River Road Potomac, MD 20854
10-7 Monday through Saturday, 11-7 on Sunday.

Straight Talk About Salmon

Salmon Market River Falls Potomac

 

Salmon is a perfect choice for dinner because it’s easy, delicious and versatile. It is rich in heart-healthy omega-3’s, low in saturated fat, low calorie and an important source of protein as part of a healthy diet.

 

There are distinct differences between farm-raised and wild caught salmon so it is important to understand what you’re eating. As a rule, farmed salmon is the most eco-friendly protein on the planet. That said, the practices of salmon farms vary greatly.

Wild Caught 

Wild caught salmon swims freely in its natural environment eating plankton and other animal proteins contributing to its richness in omega-3’s and making it heart healthy for us to eat. They are naturally pink because their diet consists largely of krill & shrimp.

We source our wild salmon from Alaska, Vancouver & the Seattle area during its peak season between May 15th through the end of September. Our very own fishing boat Captain at Paradigm Seafood (https://www.paradigmseafoods.com) sends the fish directly overnight from Alaska to Dulles airport where we pick it up a couple of times per week. That’s freshness guaranteed!

We primarily receive Sockeye & Coho salmon. When supply and luck collide, we receive King Salmon (aka the caviar of fish).

Farm-Raised 

Over 90% of the salmon eaten in the US today is farm-raised and globally that number is about 60%.

The two biggest producers of farm-raised salmon are Norway & Chile. While there are salmon farmers using safe practices, the vast majority of farm-raised salmon is not good for you. The fish are fed food made in a lab to help them grow quickly so they can be sold fast and cheap. The pens are densely packed with fish swimming in antibiotics, feces and de-lousing chemicals. To make them look pretty, they are being injected with dye that creates the rich pink color consumers have come to expect.

Do you really want to eat that or feed that to your family?

Our Promise

We have partnered with Nora Pouillon, a James Beard award-winning chef, restauranteur, and an organic industry leader in humanely-raised livestock practices who helped found Blue Circle Foods. (https://www.bluecirclefoods.com ) The only farm-raised salmon we carry here at the market year round is sourced through Blue Circle from Norway. Their promise and ours is that there are never antibiotics, never growth hormones, never GMOs, never synthetic pigments, and never mystery sources.

The food we serve to you is the same food we eat ourselves, feed to our children and grand-children!

The American Heart Association recommends eating at least two 3.5-ounce servings of fatty fish like salmon every week. Even pregnant or breastfeeding women who were once discouraged from consuming too much of this seafood, have received an updated message from the US Food and Drug Administration (FDA) and US Environmental Protection Agency (EPA) to eat a minimum of two servings a week as well.

 

The Lobster Roll

Lobster Roll Potomac Market River FallsSummer in Maryland is synonymous with eating crabs. It’s hard to imagine a summer without the fun of this communal tradition…outside, gathered together picking and enjoying a bountiful table full of crabs. We love them boiled or steamed. Not to mention, no Maryland pantry is without at least one can of Old Bay seasoning at all times.

But a little further North, there is another crustacean that rules the tradition of summer eating. The lobster. And more specifically, the “Lobster Roll”.

To clarify, New England consists of Maine, New Hampshire, Vermont, Massachusetts, Connecticut & Rhode Island and there are three distinct styles of this summer “sandwich”: the Connecticut Lobster Roll (introduced in 1929), the New England Lobster Roll, a.k.a. “Lobster Salad Roll” (introduced in 1965), and the Maine Lobster Roll.

Depending on where you go, menus vary as do opinions regarding this regional delicacy and what makes a “Real” Lobster Roll.

The Maine version, while not the original version, is what the purists refer to when they say lobster roll. First, the roll itself is a New England hot-dog bun. The sides are flat, often buttered on the outside and lightly grilled or toasted, and the split is on the top instead of the side. Second, the lobster meat is served cold and tossed lightly with mayonnaise and is usually a mixture of knuckle, claw & chunks of tail meat.

The “Lobster Salad Roll” is almost identical to the Maine version and many New Englanders do not distinguish between the two. However, this variation will typically have lettuce on the bun and/or celery in the lobster, mayo mix and will still be served cold.

The Connecticut Lobster Roll is lobster meat sautéed with clarified butter and served warm on a more traditional style roll. This was actually the original lobster roll hailing from Milford, CT at a restaurant called Perry’s.

Most all styles are served with French fries, onion rings or potato chips, a side of coleslaw and a pickle.

Of course, like any other classic dish, there are those who want to reinvent the wheel to make it their own. As such, you may find celery salt, paprika, Old Bay, fresh cracked black pepper, parsley, basil, dill, or tarragon in a lobster roll.

So, if you’re tired of crabs (which of course we know is ridiculous) and want to try this classic summer dish from New England, we always have fresh cold-water lobster here in our tank. We are happy to steam them for you and we also sell picked lobster meat by the pound.

No matter which version you decide to make at home, the most important thing is to enjoy the sweet taste of the lobster meat. And while we know that lobster rolls may take a back seat to crabs for many of you, we can guarantee you will love them!

Real Poke Bar of Potomac

Poke Bar Market Potomac

We have a Poke Bar! And for those of you with young kids, no this is not a Pokestop to catch a Pokemon. 🙂

Poke (pronounced poh-kay) is diced raw fish served either as an appetizer or as a main course and is one of the main dishes of Native Hawaiian cuisine. It originated in Hawaii and is part of their culture but has adapted along the way to appeal to American tastes.  It’s delicious, fresh, healthy and best of all, portable!

The history of Hawaiian poke dates back to pre-colonial, Polynesian times and literally means “to cut crosswise into pieces” as their fresh catch of the day was the foundation of a meal.

In Hawaii, the grocery store’s equivalent to a deli counter is a poke counter, where customers can line up for ahi tuna, marlin, or octopus. We love this idea and wanted to bring a similar experience to our customers.

Our food consultant, Dani Crichton was the brainchild behind this new addition and as soon as she mentioned it, we knew we were going to run with it. Dani is passionate about food and was acutely aware of the poke bars popping up all over DC and increasingly spreading into Montgomery County. She expressed that the “poke formula is fairly simple but requires a careful attention to detail and the freshest possible ingredients. Dani expressed, “In my mind, there was no business better poised to deliver on this freshness guarantee than The Market. Potomac residents, and foodies in the surrounding area know that they can always find the freshest fish at The Market at River Falls and therefore I was confident that the Poke Bar would be well received.”

Dani lives very close by and has a personal love for both fresh fish and all things in a bowl so she was particularly motivated to see this happen, stating she “would be able to pick up a poke bowl (or several bowls, for her family as well) on a regular basis and if I wanted this, I knew that my friends and neighbors would feel the same.” It turns out, she was absolutely right!

So, we got busy creating our menu and carving out space at the counter for the Poke Bar. We wanted to be sure to offer the ingredients found in a traditional poke bowl while putting our own unique spin on it as well. We have been thrilled with the response from the community. Our customers love it and more and more people are coming in daily to customize and enjoy a fresh poke bowl.

Come on in and make yours today! The Poke Bar is open daily from 11am- 6 pm.

Pick your Base: (pick one or half & half)
Brown Sushi Rice
White Sushi Rice
Spring Mix, Spinach or Romaine

Pick your Protein: ($12.99 for 2 scoops/$3 for an additional scoop)
Ahi Tuna (plain or marinated)
Salmon (plain or marinated)
Cooked Shrimp or chicken

Pick your toppings: (unlimited)
Pickled cabbage, red onion, shredded carrot, seaweed salad, tomato, corn, radish, pickled ginger, jalapeno, mango, cilantro, edamame, cucumber, scallion,
avocado (+ 1.50)

Choose your dressing:
Miso Ginger, Toasted Sesame, Spicy Ponzu, Sriracha Mayo, Tamari Ginger (GF) & Sriracha

Add your crunch: (unlimited)
Sesame seeds, Furikaki, Fried Shallots

Best Crab Cakes Potomac

Award-Winning Crab Cakes Potomac

 

Best of Bethesda, Award-Winning Crab Cakes

We believe in the highest standards…from customer service to the top quality and variety of foods we offer here at The Market including our crab cakes which have been awarded the BEST crab cakes!

We are honored that those high standards have earned us some great recognition and awards through the years. We were recently awarded “Reader’s Pick, A Top Vote-getter as “Best Neighborhood Market” and “Best Place to Buy Prepared Foods” in Best of Bethesda 2019. A huge, heartfelt THANK YOU to those of you who support and vote for us!

Among the things we are very proud to be recognized for are our Award-Winning Crab Cakes. We have been serving the same original recipe for 18 years with the only change being we now offer a gluten-free version made with rice flour instead of panko breadcrumbs. Our crab cakes are made daily, often two times per day, and are overflowing with fresh jumbo lump crabmeat in a large 6½ oz. portion. They are SO GOOD that we sold almost 40,000 of them last year!

Did you know that the biggest producers of crabmeat in the world are Indonesia, Vietnam and the Philippines? We only source from the Northern Hemisphere, always from the Gulf of Mexico and we rotate our suppliers based on season to guarantee fresh, never pasteurized, jumbo lump meat. We get our crabmeat from Venezuela in the Winter, Mexico & Texas in the Spring & Fall and from the waters off of Louisiana, Florida & North Carolina in the Summer.

Our crab cakes are available fully cooked (just reheat them in the oven for 10 minutes), or uncooked (bake them for approximately 25 minute or until golden brown). And they are always served with our own exceptional tartar sauce, remoulade and/or cocktail sauce on the side.

And ready for this… If you really want to impress a crab cake lover, we SHIP them via FedEx Overnight!

Just give us a call at 301-765-8001 or send us an email to make arrangements.

If you’ve had our crab cakes, then you know how good they taste and we appreciate your loyal and continued business.

But, if you haven’t tried them, check this off your bucket list, so can say that you have had the very BEST crab cakes around…

We promise!