This flavorful dip is great served with slices of sourdough baguette, crostini or crackers. Ingredients: 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 8 to 10 oz. skinless, Read More...
With Citrus Radish, Jalepeño, Herbs & Hot Chile Oil by Alyeska Resort, Seven Glaciers, Chef Jason Porter Ingredients: 4-6 Kodiak scallops 6-8 oz King crab meat 2 Avocados 12 Grapefruit segments 1 Lime Read More...
With Heirloom Tomatoes and a Light Tomato Broth by The Millennium Alaskan Hotel and the Flying Machine Restaurant Ingredients: One 7oz halibut filet 1/4 cup tomato sauce 1 tbsp chicken broth 2 slices Read More...
By Chef Edward Rollins & Sous Chef Jeremiah Sanders Flying Machine Restaurant & Fancy Moose Lounge at the Millennium Alaskan Hotel Ingredients 2 3-ounce halibut filets 3 oz snow crabmeat 1 oz heavy Read More...
By Ruth-Anne O'Gorman, Kodiak, Alaska (2007 Fish Alaska Recipe Contest Finalist) Fish Alaska would like to thank Island Seafoods for their generous donation of King Crab so that Ruth-Anne could prepare a Read More...