Seafood Recipe

Canned Alaskan pink salmon, with its high protein content and beneficial Omega-3 fatty acids, is a key component of a number of international food aid programs sponsored by the Alaska Seafood Marketing Institute (ASMI).  The initiative began in 2005, and has grown considerably, as demand continues to outstretch supply.  The long shelf life and nutritional [...]

This preparation can be used on a number of different fish types, as long as the meat is dense enough to stand up to grilling, and the flesh has enough oil to retain part of its own flavor.  
You will need:

1 1/2 pounds wild Alaskan salmon fillets
1/2 cup white wine
1/2 cup white vinegar
1 tsp dried [...]

There’s nothing quite like mahi mahi for grilling: the flavor and texture are robust enough to stand up to bold marinades, but delicate enough to stay sweet and tender.  With warmer weather on its way, it’s time to start thinking about barbecuing again!  This can be prepared in minutes, and then set aside in the [...]

The saffron lends an exotic warmth to this rich scallop dish. Serve the remaining wine with the meal, along with steamed spinach and almonds.

You will need:

• 20 large sea scallops
• 4 T butter
• saffron threads
• 4 T sparkling white wine
• 1 ¼ cups heavy cream
• ½ lemon
• salt and pepper
1. Toast the saffron threads in a dry skillet to bring [...]

This is possibly the simplest fish dish I’ve ever prepared, but my husband used the word “outstanding” not once, but twice during the meal, so something must have gone very right. This was a last-minute inspiration based on desire to balance our love for the tangy zing of Thai chili sauce with the delicate [...]

The Alaskan pollock fishery has been a symbol of sustainable fishing practices since its original certification through the Marine Stewardship Council in 2005. The fishery includes operations within the Gulf of Alaska, Bering Sea, and Aleutian Islands, which account for the entirety of the Alaskan pollock industry.
The Marine Stewardship Council (MSC) is an international, [...]

The original recipe I found for this called for fresh ahi tuna – always a favorite;  for something a little different, go the route I did: try wild albacore instead.  I was able to buy a whole loin – solid meat, no waste – and have leftovers. This preparation is simple and quick, and [...]

Besides the kitchen anxiety that cooking fish seems to induce in unpracticed home chefs, some people also avoid making it at home because of the common misconception that eating seafood is an expensive culinary habit: a luxury food reserved for restaurant dining.  While some elaborate preparations are best left to the experts – take sushi, [...]

When it comes to seafood, often simplest is best – quick and easy cooking techniques ensure that fish retains its natural flavor and keeps it from becoming overcooked or dry. Pan sauté any thin fillet – halibut, swordfish, tuna, salmon, sole, tilapia – or even lobster meat or scallops, and serve drizzled in piccata, [...]

Ivory King salmon is a delicacy of the Pacific Northwest – milder than the reddish varieties and rich in Omega-3s, it has the appearance of halibut and the flavor of wild Chinook (king) salmon. Once tossed aside as defective, this delicious fish has recently taken its rightful place at the head of the table, and [...]