Alaska’s Fishing Authority—All Seasons. All Species. All In.
Magazine and Digital Media Since 2001
recipes
Recipe by Kevin Lane, The Cookery, Seward Makes 4 servings Time: 45 minutes (plus fermenting time) Prepare kimchi at least five days before serving, if possible. Recipe makes more than you will need, Read More...
Recipe by Alaskan Brewing Company Is there anything more delicious than an Alaska sockeye salmon fillet grilled over the coals of your gravel-bar campfire just minutes after pulling the fish from the water? Read More...
Recipe by Chef Drew Johnson, Kincaid Grill Grilled Alaskan King Salmon Serves 4 4-6 oz. portions Alaska red salmon fillets Salt and pepper to taste 2 tbsp olive oil For the salmon: Preheat Read More...
This Halibut Olympia is made with Alaskan halibut layered on a bed of caramelized onions, topped with Parmesan breading and white dill cream sauce. Halibut Olympia Recipe by Chef Roberto 'Bobby' Sidro The Read More...
by Melissa Norris Fish Alaska magazine Publisher If you’ve eaten at Bonefish Grill and had their signature Bang Bang Shrimp appetizer, then you probably know awesomeness when you taste it. For this dish, Read More...
by Capt. Chad Matthews O’Fish’ial Charters of Alaska Now that you have a freezer full of salmon after fishing with O’Fish’ial Charters, let’s start putting it to good use! Our featured recipes help Read More...
by Chef Pat Mathias, The Grape Tap Makes 4 Servings Blackened Halibut with Grape Salsa: Dredge four 4-ounce halibut filets in blackening seasoning and sear in clarified butter (or olive oil) on medium Read More...
by Chef Tammy Blank Mykel’s Restaurant 7oz. small diced Alaska salmon 7oz. small diced Pacific cod 7oz. small diced Kodiak scallops 1 1/4 cup diced mango chunks 1/8 cup minced fresh jalapeno 1/4 Read More...
Sriracha-Maple Glazed Grilled Copper River Red Salmon with Green Apple “Kohl Slaw” by Chef Drew Johnson Kincaid Grill serves 4 Maple-Sriracha Glazed Grilled Alaskan Red Salmon 1 cup grade-A maple syrup 1 tbsp. Sriracha Read More...
by Chef Patrick Hoogerhyde, Bridge Seafood serves 4 Ingredients: 4 each,wild Alaskan rockfish filet, 6 oz portions 2 tbsp olive oil Kosher salt & pepper to taste 1/3 cup shoyu sauce 2 cups Read More...
Matanuska Valley Roasted Root Vegetables with a Roasted Garlic Aioli by The Lakefront Anchorage, Chef Roberto Sidro Copper River Salmon Preheat oven to 400 degrees. Rinse salmon fillet in cool water and pat Read More...
by Bayview Pub Ingredients Six 4-inch corn tortillas, street taco size. Smaller the better. 6 oz rockfish in 3/4-inch chunks. 1 Tbsp or so of Cajun seasoning. 1 cup of Green and Purple Read More...
by Heather Scholten, Spiceolgoist Ingredients: 1 lb large scallops 1-2 tbsp Spiceologist Black Magic Cajun Spice Blend 1 tbsp olive oil 1 tbsp butter Fresh thyme sprigs 3 tbsp Sherry wine Read More...
Recipe by Fish Alaska Publisher Melissa Norris This recipe is a recreation of a lunch shared with my mother-in-law over at a small restaurant in Lahaina on Maui. I eliminated an ingredient or Read More...
Recipe courtesy of Kathy Jones, Executive Chef Westmark Hotel, Sitka, Alaska Ingredients 1½ pounds jumbo shrimp, peeled and deveined ¼ cup white wine 2 tablespoons butter Crab filling 1 yellow pepper, finely diced 1 Read More...
