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.

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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.

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MORE INFORMATION AT:

@wildalaskancompany | wildalaskancompany.com