Angler’s Lodge Halibut Ceviche
By Marlene Byerly of Anglers Lodge on the Kenai River Cut 1/2 lb of halibut into small pieces. Marinate halibut in juice mixture in a non-metal bowl for three hours. Drain and add Read More...
Moosetard Baked Halibut
By Kosha Ostbloom of Moosetard Ingredients 1 to 2 lbs of halibut fillet 1 tbsp olive oil 1 cup breadcrumbs (we like Italian breadcrumbs) 1 (8 ounce) container sour cream 3 tbsp Alaska Read More...
Cajun Style King Crab Bisque
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...
Bob’s Foil-Wrapped Salmon
Ingredients: Salmon steaks Lemon Pepper seasoning Sea Salt 1 onion, chopped Fresh lemon Butter Spray a large piece of foil with Pam. Place your salmon steak on the foil. Season with lemon pepper Read More...
Smoked Halibut Appetizers
by Alaska Seafood Marketing Institute Ingredients: 3/4 lb smoked wild halibut, cut in cubes 8 oz Kühne German Mustard 1 small can pimentos 4 radishes, thinly sliced 1 box whole grain crackers Read More...
Alaska Sockeye Salmon with Molasses Glaze
by Alaska Seafood Marketing Institute Serves 4-6 Ingredients: 1/2 cup orange marmalade 1/4 cup molasses 2 teaspoons smoked paprika 2 tablespoons cider vinegar 1-1/2 pounds Alaska sockeye salmon Heavy-duty aluminum foil Cooking Read More...