Sometimes the most interesting creations are accidents. This recipe is not the one I intended to write, and yet it is now one of my favorites, a discovery I made thanks to the uniform bags I buy bulk goods in,
Chipotle Black Cod
This is one of the easiest, quickest preparations I’ve tried, but don’t let its simplicity fool you – the flavors are complex and well suited to a variety of sides or servings. I used black cod, which has a tender
Wild Salmon vs. Hatchery-raised: judges weigh the differences
In a renewed lawsuit pitting economics against environmental concerns, judges are again being asked to consider whether hatchery-raised fish should be considered identical to wild salmon when counting fish populations. Although a ruling last year declared that they were, in
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
Rockfish in Spinach
• 1 1/2 lbs. Alaskan Rockfish fillets • 2 10-ounce Package frozen chopped spinach • 1 cup sour cream • 1 medium onion, chopped • 1 1/2 tablespoons flour • 2 tablespoons lemon juice • 1/4 pound mushrooms, sliced •
Rockfish Vegetable Chowder
• 1 1/2 pounds Alaskan Rockfish • 2 carrots, coarsely diced • 2 celery stalks, coarsely diced • 1/2 cup onion, chopped • 2 cloves garlic, minced • 2 tablespoons olive oil • 1 28-ounce can diced tomatoes, un-drained •