Whether your salmon was grilled, baked, broiled or poached, it makes great leftovers. Buy extra and plan ahead – Friday evening’s dinner becomes a perfect light lunch for the weekend, with little preparation. Salmon Salad Flake leftover cooked salmon into
New Technologies Allow for Clear Pictures of Ocean Floor
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
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