Sometimes, you really want a delicious meal, but there simply is't a lot of time for fussy preparation or lengthy cook times. Enter stir fry! With the briefest of time on the heat and not a lot of preparation or chopping, this recipe comes together in a flash! Shrimp and Basil Stir Fry Ingredients: 3 Fresno chiles, coarsely chopped (jalapenos are a good substitute if Fresno chiles are not available)...
If you have been following us this month, you know that we have been featuring our amazing Alaska Weathervane Scallops. The sweet, succulent nature of this Wild for Salmon staple makes them ideal for everyday cooking and special occasions alike. As we come to the end of September, we are just certain that you have become experts in the hard sear, and we wanted to provide you with a recipe...
This month, the crew here at the WFS brick and mortar and Wild for Salmon office are busy planning one of our favorite days of the year: Fishtival! Mark you calendars for August 24th from 9-3pm when we’ll welcome home Steve and the rest of the F/V Ava Jane crew, host other awesome local vendors, and throw a big party to close out the summer, right here in front of...
Last month, a post in our Bristol Bay bulletin focused on how we source some of our crab available at Wild for Salmon. So, we thought we’d share a healthy and succulent crab recipe that caught our eye as we researched new and exciting ways to eat this shellfish star from Alaska. Maya Wilson is an Alaska resident and author of The Alaska from Scratch Cookbook; here we feature her...
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...
