Seafood Recipe

• 2 small bunches of baby bok choy
• one packet of noodles (small Chinese)
• one small chopped zucchini
• 1/2 a chopped onion
• 2  cloves of chopped garlic
• a teaspoon of ginger paste
• 1/2 a cup of peas
• one cup of shrimp
• 2 tablespoon of sweet chili sauce
• one tablespoon of fish sauce
• 2 tablespoon of oyster sauce
• 1/2 a bunch of broccoli

The Island and seafood loving nation of Japan imported nearly $540 million worth of Alaskan Seafood in 2009. Thus making it the largest international market for Alaska. A delegation of Alaska natural resouces recently visited Japan to discuss its interest in natural minerals and metals, Japan already owns a mine in Alaska and looks to it for supplying its mineral needs. While the delegation was there they also meet with seafood buyers at the Japan international seafood and technology expo. This is one of the largest seafood shows in the World. Alaskan seafood stands for quality and sustainability and indeed has a global appeal.

Source:

1. http://www.petroleumnews.com/pntruncate/608300236.shtml

So far 157 million salmon have been caught better than the 137 million expected and the season is not yet over. Most of the salmon were caught in Prince William area. Prices for Alaska’s mighty salmon are also doing well for the State. This includes fresh, frozen and canned. This is great news for Alaska as the fishing industry employees so many people and is an integral part of life. The good prices reflect demand for a quality product. The high catch numbers are also good for consumers as a healthy fishing industry ensures tasty wild Alaska seafood on our plates.

Source:

1. http://www.capweek.com/stories/090110/bus_702977747.shtml

Alaska as a state ships fish all over the World often traveling thousands of miles. It is kept frozen in warehouses and even comes back to Alaska to be sold. A community supported fishery in Sitka Alaska aims to supply locals with fresh wild Alaskan seafood, as sometimes locals struggle to get fresh fish before export. The program named Alaskans own uses green practices to reduce its carbon footprint and and practices sustainable practices. Locals are excited to enjoy the wonderful omega 3 rich seafood caught right of local shores.

Source:

http://www.capitalcityweekly.com/stories/082510/bus_700084989.shtml

The following recipe comes from Chow and Chatter:

Ingredients:

• 2 pieces of mahi mahi
• about 3 tablespoons of Peri Peri,
• olive oil
• a little lemon juice
• a pack of cous cous
• 1 cup frozen mixed vegetables

Method:

1. mix the Peri Peri with olive oil and marinate the fish in it for 2 hours, be careful gets very spicy if you use a lot!
2. then pan saute the fish about 5-7 minutes on each side
3. get water boiling and add vegetables, then add cous cous and let it sit till soft
4. drizzle lemon juice over fish and serve

A great and easy meal for busy evenings, that packs a punch.

The Alaska Marketing Institute has just launched a sandwich cookbook for the food service industry titled “Between the Bread and The Blue Sea” the book includes recipes such as Alaska Sole Meuniere, Salt and Pepper Alaska Cod and Salmon Deli Sandwich. Consumer reports indicate that sandwiches are a big trend right now with people eating 3.4 sandwiches a week. While this book is only available to food services professionals why not use our wonderful wild Alaska seafood to make gourmet sandwiches for a change. Or use the leftovers to give a work lunch some pizazz.

Source:

1. http://www.qsrmagazine.com/articles/news/story.phtml?id=11521

The following recipe comes from EZ Recipes:

Ingredients:

• 1 cup sour cream
• 1/3 cup chopped fresh dill
• 3 Tablespoons finely chopped onion
• 2 Tablespoons Dijon mustard
• 1 1/2 pound center-cut salmon filet with skin
• 2 teaspoons minced garlic

1.  Whisk sour cream, dill, onion, garlic and mustard in small bowl to blend. Season sauce to taste with salt and pepper.

2.  Let stand at room temperature for 1 hour.

3.  Lightly oil baking sheet.

4.  Place salmon, skin side down, on prepared sheet.

5.  Sprinkle with salt and pepper and spread with 1/3 cup of the dill and mustard sauce.

6.  Bake salmon until just opaque in the center, about 20 minutes at 400 degrees

7.  Serve with remaining sauce.

The following recipe comes from Nasi Lemak Food lover a wonderful Malaysian food blog:

Stir-fried butter sauce shrimp

• 500g medium shrimp
• Enough oil for deep-frying
• 2tbsp butter
• 150ml Evaporated milk
• 5 sprigs curry leaves
• 3 small chilies, cut into small pieces
• 5 cloves garlic, chopped
• 1/2tsp sugar
• 1/2tsp salt

Method:

1. Wash prawns well and drain. Keep shells intact. Season prawns with light soy sauce and pepper and marinate for 30mins.

2. Heat enough oil until hot. Deep-fry prawns until cooked. Remove and drain from oil.

3. Melt butter in a heated wok/pan, add in chopped garlic, curry leaves and chili, stir fry till fragrant.

4. Add in deep-fried prawns and milk, seasoning with salt and sugar, quickly stir to mix with the sauce, turn off the heat (Do not over cooked, not more than 1min).

5. Dish out, serve with rice or Mantou (Chinese bread).

Sadly the chum salmon return to the Yukon river is not looking good this year. Only 143,000 fall chums have been seen with sonar this is half of last years number. The communities around the Yukon river have been hard hit with poor returns in the last few years and have received emergency funding from the government to help. Hopefully the salmon are just fashionable late as the season has not yet ended.

Source:

1. http://www.adn.com/2010/08/13/1408427/alaska-fall-chum-run-looks-dismal.html

The following recipe comes from Chow and Chatter:

Nicoise Salad with an Asian Twist!

Ingredients:

• about 6 big lettuce leaves
• 5 chopped potatoes – cooked
• 1/2 a cup of cooked peas and 1/2 a cup of cooked edamame
• 4 lychee
• 8 cherry tomatoes chopped
• one cup of flaked tuna or a fresh tuna steak
• 1/4 of a cucumber chopped
• 6 quail eggs boiled and halved

Dressing

• 2 tablespoon of extra virgin olive oil, I had a nice Californian one infused with Meyer lemons
• 1/4 cup chopped fresh basil
• one tablespoon balsamic vinegar
• herbs De Provence to taste
• a little salt and pepper

Method:

1. boil the peas, edamame and potatoes and keep to one side
2. then mix it all together arrange eggs on top and enjoy