recipes
Poke Salmon
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...
Seafood Trio
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...
Alaskan Mango Ceviche
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 Salmon
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...
Shoyu Rockfish
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...
Copper River Salmon
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...
Blackened Rockfish Tacos
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...
Cajun Scallops
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...
Shrimp Wrapped in Wontons with Hoisin and Pineapple Salsa
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...
Stuffed Shrimp
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...
Talarik Creek Lodge Grilled Sockeye
Recipe courtesy of Martha Mae and Erik Salitan Talarik Creek Lodge, Iliamna, Alaska Ingredients 2 fresh 6-in rosemary sprigs, about 1 tbs chopped 2 salmon fillets with skin, (in this recipe it was Read More...
Blackened Rockfish Tacos
by Marcus Weiner Serving size 2 tacos, serves 4 Ingredients 2 pounds boneless, skinless rockfish fillet, cut into 8 equal pieces 8 cups shredded lettuce 2 cups shredded cheddar cheese 16 tbs salsa 8 Read More...
Crispy Skin Salmon
Recipe by Chef Keller Prepared at King Salmon Lodge Ingredients For the salmon: Four (6- to 8-ounce) center-cut salmon fillets Kosher salt and freshly-ground black pepper 1 tablespoon olive oil Juice of two lemons Read More...
Mixed Grill Skewers
by Executive Chef Brie Hockersmith, Bridge Seafood 2 skewers per person. Serves 4. 20 oz. of salmon 20 oz. of rockfish 20 oz. of reindeer sausage links 8 long bamboo Read More...
Seven Glaciers Seafood Salad
By Executive Chef Roberto Sidro, Flying Machine Restaurant Ingredients 1/2 lb. Bering Sea Red King Crab 1/4 lb. Southeast Alaskan Spotted Shrimp 1/4 lb. Kodiak Sea Scallops (Small) 1 cup Diced Celery 1/2 Read More...