Sweet potato soup recipe provided by Alaska Seafood Marketing Institute Yields 4 servings Publisher’s Note: Consider substituting Pacific cod or black rockfish for pollock, as those are species that we often catch Read More...
Alaska Sablefish Cacciatore Recipe provided by Alaska Seafood Marketing Institute from Chris Cosentino Serves 4 Chef’s Note: Cacciatore is something we had a lot when I was growing up. The translation Read More...
Recipe by Chef Vitaly Paley Provided by Alaska Seafood Marketing Institute Chef’s Notes: “These little potato cakes called latkes are quick, simple, and versatile. I serve them as a side dish Read More...
By Marcus Weiner Razor clams are a delicious mollusk that can be found up and down the West Coast. We’ve been harvesting razors and enjoying a wide range of preparations. Chuck's Classic Read More...
Steve’s Linguine and Clam Sauce By Marcus Weiner with Fish Alaska Steve’s Linguine and Clam Sauce is a recipe that was passed on to me by my dad. Our family would devour it Read More...
I am a bit of a salad freak. I could eat one every day—especially when you add some perfectly cooked fish or seafood and an assortment of yummy flavors that go together well, like this one that is oh so blissful.
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Alaska Seafood Marketing Institute311 N. Franklin St., Ste. 200Juneau, AK 99801 (907) 465-5560AlaskaSeafood.org This recipe originally appeared in the December 2019 issue of Fish Alaska.
Linguine with Clam Sauce Linguine with Clam Sauce Recipe by Melissa Norris Makes 4 servings Last summer we had a great time running across to the west side of Cook Inlet to dig 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...
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...