New digital imaging technologies are playing a role in the health and maintenance of Alaska’s wild seafood industries. The Alaska Department of Fish and Game (ADFG) has been testing a variety of cameras and recording devices that allow researchers to
Bourbon-glazed Salmon
This is a surprisingly rich, luscious preparation that complements the dense flesh of sockeye and coho salmon, both still available this time of the year. Use fresh or thawed fish – fillets work better than cross-cut steaks, as they allow
Brazilian Fish Stew
This is a rich, earthy dish that originates in the Bahia region of Brazil. Any mild white fish can be used: cod is traditional, and has a more distinctive taste due to the natural oils in the fish; halibut is
Halibut Ceviche
Ceviche is a light and delicious way to prepare seafood. Don’t confuse Peruvian ceviche with Japanese sushi – even though no heat is used in the preparation, the acids in the citrus perform the same function and, in effect, “cook”
Margarita Shrimp with Peas
One evening, I wanted to fix shrimp, but found we were completely out of ingredients for my stand-by preparations. We had made margaritas the night before, and so had tequila, triple sec, and fresh limes already on hand. The result
Homemade Gravlax
Although salmon has been preserved in a variety of ways across cultures – smoking, drying, and curing the most common methods – gravlax’s distinctive flavor owes its origins to Scandinavia. The name comes from the old Swedish gravad, or “buried,”
Alaskan Crab Casserole
• 4 tablespoons butter • 4 tablespoons flour • 2 cups light cream • 1/4 tablespoon cayenne pepper • 1 tablespoon Dijon mustard • 1 cup Carnaroli or Arborio rice • Salt and freshly ground black pepper • 2 tablespoons