Tag Archive for: seafood
Savor Fresh Seafood from the Source with Wild Alaskan Company
Wild Alaskan Company
Fish is some of the most delicious and healthy food that we can eat, and it’s even better when it’s direct from the source and sustainably caught. That’s why Wild Alaskan Company’s new direct to consumer subscription service is just what the chef ordered. These fishmongers source and sell fish directly from the Northern waters to your doorstep on a monthly or several months basis.
The people of Wild Alaskan Company are passionate about bringing you a variety of cuts and fish types, and freeze them for shipment so that you can enjoy them immediately, or at a later date. There is no middleman, it’s just you and them. And of course the fish.
They’re kind of like your personal source for fish. Arron Kallenberg, the founder of Wild Alaskan, started the company in order improve our food system through healthy, convenient, sustainably sourced meals
We previewed a box of Wild Alaskan selections (they come in 12 or 24 pack box sizes), and were not disappointed. Of course, we did not eat it all at once. We took the opportunity to try a number of different seafood recipes to test the quality of the catch. Some of the recipes were from the TasteTV kitchens, others came directly from Wild Alaskan Company. Below for example are a few that they recommended and we love.
Wild Alaskan Company‘s membership subscription price is a great value, considering that it includes sourcing, selection, and shipment of the finest quality items directly to you. For example:
Wild Salmon Box
signature box featuring 6-ounce portions of wild salmon — such as sockeye and coho salmon
Wild Combo Box
assortment of portion sizes, cuts and species of wild salmon and wild white fish
Wild White Fish Box
assortment of portion sizes, cuts and species of wild white fish — such as halibut and cod
Interested? Try out a few Wild Alaskan recipes like we did, or visit them at Wildalaskancompany.com.
RECIPES
MOROCCAN GRILLED SOCKEYE SALMON
Makes 4-6 Servings
Ingredients:
- One 1-2 lb sockeye salmon fillet, pin bones removed
- 1⁄4 cup olive oil
- 2-4 tablespoons Moroccan Spice Mixture (recipe below)
- 2 garlic cloves, grated
- 1⁄4 cup finely chopped cilantro
- Juice of half a lemon
- Salt and ground pepper to taste
Moroccan Spice Mixture:
- 1/2 cup smoked paprika
- 1 tablespoon cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground pepper
Directions:
Sockeye Salmon
Cut salmon into 1.5 inch portions or leave fillet whole. In a mixing bowl, combine olive oil, spice mixture, garlic, cilantro, lemon juice, salt and pepper. Coat salmon evenly with spice mixture and marinate 20-60 minutes.
Grilling Instructions
Prepare a charcoal or gas grill. Grill salmon over medium-high heat, flesh-side down for 3-5 minutes or until browned, then flip and cook another 3-5 minutes.
Baking Instructions
Heat the oven to 375 F. Place salmon in a shallow baking dish and bake uncovered for 15 minutes.
Salmon is done when the flesh flakes easily with a fork and is uniform in color. If checking with an instant-read thermometer, it should reach 145 F at the thickest part.
WILD SALMON POKE BOWLS
Ingredients
Wild Salmon:
- 1 pound wild salmon*, skin and pin-bones removed, cut into bite-sized cubes, cooked
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- 2-3 tablespoons lime juice
- ½ teaspoon fresh ginger, freshly grated
- 3 tablespoons green onions, thinly sliced
- 2 teaspoons toasted sesame seeds
- ¼ teaspoon red pepper flakes (optional)
Bowls:
- 1 cup rice, steamed (seasoned sushi rice recommended), cooled
- ¼ cup cucumber, sliced into matchsticks
- 2 tablespoons nori (roasted seaweed) or wakame, finely chopped
- Sriracha sauce
Garnish:
- bean sprouts, lime wedges, shredded carrots, snap peas
Directions
Wild Salmon Poke: Add the cubed salmon to a medium-sized bowl. In a smaller bowl, mix together the sesame oil, rice wine vinegar, lime juice, ginger, green onions, sesame seeds and red pepper flakes, stirring to combine.
Pour the mixture over the salmon and fold gently to evenly coat. Cover and chill poke for 15 minutes.
Bowls: scoop a portion of rice into a serving bowl. Top with poke, cucumbers and avocado. Repeat with remaining ingredients. Serve promptly with Sriracha sauce on the side and more sliced onions and sesame seeds for garnish, as desired.
Optional garnish: sprouts, limes, carrots and snap peas.
*Consuming raw or undercooked seafood and shellfish may increase your risk of foodborne illness. Therefore, we recommend only using cooked salmon in this recipe. For any raw or semi-raw preparations, be sure the salmon has been properly frozen previously.
MORE INFORMATION AT:
@wildalaskancompany | wildalaskancompany.com
Panko Crusted Salmon with Ginger
When you feel like having something light and tasty, panko-crusted fish is always a good choice. The fish, with its own seasonal and delicious flavors, combines well with the slightly crunchy aspect of the panko.
Lobster Rumble rolls across the Country, hosted by Tasting Table
Tasting Table’s Lobster Rumble fundraiser/tasting event rolls across the country, and recently rolled into Northern California. Its stop was San Francisco’s Fort Mason Conference Center, and the event was packed with wine, beer, cars, and of course lobster. The lobster was prepared by a variety of local restaurants, each of whom competed for attendee votes to determine whose lobster roll was the best.
The participants included:
- Jack’s Oyster Bar & Fish House (serving up Maine lobster on a housemade pretzel bun with tarragon butter and hollandaise)
- Local Mission Market
- Anchor & Hope
- Willi’s Seafood and Raw Bar
- Old Port Lobster Shack
- Waterbar (who had a non-stop line all night)
- Frank’s Oyster House & Champagne Parlor (Seattle)
- Half Moon Bay Brewing Company
To wash it down Santa Margherita Chianti and Pinot Grigio wine as well as Prosecco were served, along with cocktails, Coco Cola Life, and a variety of Stella Artois beers (with collectible glasses).
Desserts were also served, including ice cream from Humphry Slocombe and cinammon rolls from Biscuit Bender.
All of the lobster rolls were delicious, but if you are interested in the winner, here is the official statement:
The Old Port Lobster Shack took home the coveted “Golden Claw” last night at the Tasting Table’s “Lobster Roll Rumble” for the best lobster roll among 9 contenders, held at Fort Mason in the Marina.
The Old Port Lobster Shack’s crew served up more than 600 of their signature “lobstah rolls” with their classic New England presentation of a pickle, alongside of their crunchy coleslaw, another favorite.
Attorney “Greg” from last night’s event explains why Old Port’s lobster roll is his favorite. “They let the Maine lobster roll speak for itself, by keeping it the true star of the dining experience and don’t mess it up by adding a bunch of ingredients except for the grilled New England top loading bun in butter.”
The Deutsches are a husband and wife team who introduced authentic East Coast style seafood to Bay Area lobster lovers in 2007, giving New England transplants the food they had been craving and introduced lobster rolls to Californians who were unfamiliar. “After my first Red Sox game in Oakland and being surrounded by all the East Coast fans, I knew I was on to something,” said Russell Deutsch.
With three “Shacks” in the Bay Area (851 Veterans Boulevard), Portola Valley (3130 Alpine Road) and San Jose (Westfield Valley Mall/Fair Dining Terrace), these casual, family friendly, order-at-the-counter joints are the perfect balance of impeccably fresh seafood in a no fuss atmosphere.