alaska fisheries
Alaska has 5 different species of Salmon that’s caught in the wild. The Alaskan Halibut, Sole, Pollock and their shellfish are all amazing. Their Pacific Pollock is a close relative to Cod and is a sustainable fish in Alaska. We grilled Salmon and cooked some King Crab as part of the Seastainable documentary and it was all amazing. Here are some seafood recipes that will make your mouth water.
RECIPE AND IMAGE PROVIDED BY
Alaska Seafood and Marketing
Alaska Snow Crab Salad with Mango
Ingredients:
150g Alaska Snow Crab Legs
150g Mango
3 Small Limes
1/2 Lemon
10g Balsamic Vinegar
2g White Sugar
15g Olive Oil
Salt and Pepper
Directions:
1. Dice snow crab meat and mangoes.
2. Combine lemon, olive oil, salt, pepper, balsamic vinegar, and white sugar into vinaigrette.
3. Drizzle vinaigrette over crab meat and mangoes.
RECIPE AND IMAGE PROVIDED BY
Alaska Seafood and Marketing
Fried Alaska Yellowfin Sole in Nice Style
Ingredients:
200g Alaska Yellowfin Sole
2 tsp Olive Oil
1 Boiled Egg
30g Asparagus
1tsp Worcestershire Sauce
Pepper and Salt
Directions:
Step 1 Season the Alaska Yellowfin Sole with pepper and salt. Fry until both sides are golden.
Step 2 Boil asparagus and place on bottom of plate. Halve the boiled egg, drizzle Worcestershire sauce atop Alaska Yellowfin Sole.
RECIPE AND IMAGE PROVIDED BY
Alaska Seafood and Marketing
Serves 4
Golden Seared Alaska Scallops on Vietnamese Flavored Soba Noodle Salad
Ingredients:
400g Alaska Scallops, 10/20, Frozen – 12each
450g Soba Noodles or any other noodle of your liking
2ltr Water
20g Salt
30ml Dark Sesame Oil
10g Chopped Coriander Leaves
20g Thai Basil Leaves
15g Sliced Spring Onion
80g Vietnamese Pickled Carrots
80g Cucumbers
40g Roasted and Chopped Peanuts
50g Beansprouts
15g Chopped Garlic
10g Salt
80ml Water
50ml Fish Sauce
30ml Lime Juice
15g Chopped Garlic
10g Red Chili Julienne
40g Sugar
Directions:
Step 1 Cook the soba noodles until they are tender.
Step 2 Put into cold water to stop the cooking.
Step 3 Once cool drain and toss with 2 tbs of sesame oil to avoid the noodles from sticking together and to flavor.
Step 4 Add in the rest of the fresh ingredients the pickled carrots, cucumbers, peanuts and beansprouts.
Step 5 Toss well and rest in the fridge.
Step 6 For the dressing combine water, fish sauce, lime juice, chopped garlic, ginger, chili and sugar.
Step 7 Taste and adjust as needed.
Step 8 Pour over the noodles and marinate a little (reserve some sauce for the U.S. Scallops).
Step 9 Just before serving add the coriander, Thai basil and spring onions.
Step 10 Pat scallops dry.
Step 11 Heat a heavy frying pan over high heat and oil.
Step 12 Once the pan is very hot add in the US Scallops one at a time (Ensure you do not over crowd the pan!!).
Step 13 Allow the scallops to sit undisturbed for about 60 seconds or until perfectly golden.
Step 14 Once golden flip the scallops over and let sit for 30 seconds.
Step 15 Remove scallops from pan and cool a little.
Step 16 Arrange the noodle salad into the serving dish and place the salad (scallop) on top.
Step 17 Sprinkle with the chopped peanuts.
Note: Soba noodles have been preferred to the traditional rice noodles, as soba noodles have a firmer consistency.
