Recipes
- by Kinsey Brown
Maple Miso Fire Roasted Salmon with Sage Butter Apples
There’s a particular moment in Alaska when summer starts to give way to fall. The days are still long enough to cook outside, but there’s a chill in the evening air. The first leaves begin to turn, the garden is...
- by Melissa A. Trainer
- by Adra Kusnirova
- by Chef Vitaly Paley
Herbed Ricotta Gnocchi with Alaska Bairdi Crab & Alaska Salmon Roe
- by Chris Cosentino
- by Kinsey Brown
- by Melissa A. Trainer
- by Kinsey Brown
- by Adra Kusnirova
- by Kinsey K. Brown
If there's one thing a fisherman knows, it's how to use a whole fillet. Leftover fish tends to weird people out, it doesn't reheat well and often changes texture after it's been in the fridge. And I get it–you don't...
- by Diane Wiese, F/V Martin Is
Copper River Lilikoi Beurre Blanc
By: Diane Wiese, F/V Martin Is Copper River Lilikoi Beurre Blanc Serves: 4 Ingredients 4 6-oz portions of Copper River Sockeye salmon, pin bones removed 1/2 cup chopped fresh herbs, parsley & chives 1 pomegranate arils removed for garnish 2...
- by Tara Blake