Recipes — Seafood

Coaching by Jennifer's Orange Arugula Salad with Salmon

Coaching by Jennifer's Orange Arugula Salad with Salmon

Coaching by Jennifer's Orange Arugula Salad with Wild for Salmon Jen is a health and fitness coach based in Philadelphia, who reached out after finding our salmon burgers at a local market. We love that she paired our salmon with all this delicious green goodness -- just in time for spring. Thank you, Coaching by Jennifer!     Ingredients  1 Wild for Salmon Sockeye Salmon Fillet 1/2 teaspoon salt 1/2 teaspoon...
Albacore Tuna Poke

Albacore Tuna Poke

Albacore Tuna Poke Have you tried Poke (pronounced POH-keh) yet? This Hawaiian raw-fish salad is typically served as an appetizer. Although we've been known to eat it as lunch or dinner! This version calls for our Albacore Tuna, but you can also try this recipe with our Bristol Bay Sockeye.  Poke is a fresh and flavorful meal perfect for hot summer days or as a reminder of those times during...
Halibut Cheek Ceviche

Halibut Cheek Ceviche

Halibut Cheek Ceviche from our Spring Tasting!  This Halibut Cheek Ceviche was a hit at our Spring Tasting Event so we wanted to share it with you. Ceviche is a Latin American dish made with raw fish, “cooked” in citrus juices. It takes a little curing time but is not a lot of work. It’s also a hit as an appetizer! We source our halibut from fellow Alaska fisherman, Chris McDowell,...
Roasted Shrimp Salad

Roasted Shrimp Salad

Roasted Shrimp Salad with Brown Gulf Shrimp A Roasted Shrimp Salad is not your typical salad! But this one is still full of all the goodness. Chef Josh peels the shrimp for ease of eating in this recipe. You can save those to make soup stock!  Ingredients 1 tablespoon good olive oil 2 lbs shrimp 31/35 Kosher salt and freshly ground black pepper 1 cup good mayonnaise 1 tablespoon orange zest...
Sweet & Savory Sole Soup from our Spring Tasting

Sweet & Savory Sole Soup from our Spring Tasting

Sweet & Savory Sole Soup  Chef Josh prepared this for our Spring tasting, and it's a perfect meal for these cooler temps as we wait not-so-patiently for Spring! It uses sole, a white Alaska flatfish with thin fillets that cook quickly. We sell this species two pounds an order, in one pound packs. This fish can be subbed for most whitefish recipes, but we especially like it this way!     Ingredients ...
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