How to add fish and seafood to your daily diet?

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Everybody knows about the benefits of fish. But they often face the question of how to make fish and seafood a part of the daily diet.
 
A simple and effective way – to replace meat in your favorite dishes for fish and seafood in Alaska. Ecologically clean, caught in the wild northern nature, they will give dishes a new taste. It is a source of easily digestible protein, rich in vitamins and minerals, low in saturated fats.
 
Fishing practically has no negative impact on the environment, as when fishing, soil, fertilizers, pesticides or antibiotics are not used. Replace the meat with Alaska fish and seafood – and our planet will only get better, and you – healthier.
 
Try traditional meat dishes in fishy performance. We offer simple recipes, which you will spend no more than 30 minutes.


Alaska salmon marsala
INGREDIENTS
4 Alaska Salmon fillets (4 to 6 oz. each)
Salt and pepper, to taste
2 cups flour
1/2 cup olive oil                                        
1 cup Marsala wine
2 cups mushrooms, sliced
2 cups chicken stock
2 teaspoons fresh thyme
2 Tablespoons cold butter
4 fresh thyme sprigs, for garnish
 
DIRECTIONS
Season Alaska Salmon fillets with salt and pepper, to taste.  Place the flour on a plate, season with salt and pepper, to taste.  Dredge both sides of each salmon fillet in the seasoned flour, shaking off the excess flour. Heat a large sauté pan, add the olive oil, then place each piece of salmon into the pan.  Cook for 2 to 4 minutes, turn the fillets over and cook until almost done.  Remove fillets from pan; hold aside. Off the heat, carefully add the Marsala wine to the pan, scraping the bits off the bottom.  Return pan to the heat and add the mushrooms.  Season with salt and pepper, to taste, and cook for 1 minute. Add the stock and thyme, and let the liquid reduce by 1/2. Return the salmon fillets to the pan. Cook, while basting the fish, until the fillets are heated through. Remove fish fillets to 4 serving plates. Return the pan to heat, add the cold butter and swirl until incorporated and sauce slightly thickens. Remove from heat and divide sauce evenly over the 4 salmon fillets. Garnish each plate withthyme sprig, if desired.
 
 
 
Wild Alaska country fried salmon
INGREDIENTS
3 pounds Wild Alaska salmon fillet, butterflied, 4 to 6 oz. ea.
2 quarts buttermilk
4 Eggs, large
8 cups flour, all-purpose
3 Tablespoons salt
3 Tablespoons black pepper, ground
3 Tablespoons garlic powder
3 Tablespoons Cayenne
6 Tablespoons baking powder
2 cups Hollandaise sauce, prepared, hot
8 teaspoons flat leaf parsley, chopped
 
DIRECTIONS
Marinade: in a bowl blend the eggs with buttermilk.  Divide into 2 equal portions and hold under refrigeration until needed.
Seasoned Flour:  In a bowl blend the flour with salt, black pepper, garlic powder, cayenne, and baking powder. Divide into 2 portions and hold covered until needed.
One Serving:  Set dredging station: buttermilk, seasoned flour, buttermilk, seasoned flour
Place 1 portion of butterflied Alaska salmon into buttermilk marinade and let sit 1-2 minutes.  Remove, shake off excess and place into seasoned flour, pressing well to coat.  Place back into second dish of buttermilk, coat well, and shake off excess.  Place into second tray of seasoned flour, pressing well to coat.  Place in 350° fryer and cook 3-5 minutes until golden brown and cooked through.  Place on serving plate, nappe with 2 oz. prepared Hollandaise sauce, garnish with 1 tsp. chopped parsley.  Serve.
 
Smothered Alaska cod or pollock

INGREDIENTS

1/4 cup olive oil
1/2 cup red onion
2 teaspoons garlic, chopped
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
Salt and pepper, to taste
4 Tablespoons flour
2 cups chicken stock
1/2 cup tomato, seeded and chopped
2 teaspoons fresh thyme
4 Alaska Cod or Pollock fillets (4 to 6 oz. each)
2 cups mashed potatoes, warmed
4 fresh thyme sprigs, for garnish

DIRECTIONS

Place olive oil in a hot sauté pan, add the onions and garlic and cook for 1 minute. Add both peppers and salt and pepper, to taste, and sauté 2 minutes. Add the flour and stir/cook until the flour turns a light brown. Add the chicken stock and stir until the liquid smoothes and starts to thicken. Add the tomatoes and thyme.  Season the fish with salt and pepper, to taste, place into the simmering sauce and cover. Cook 3 to 4 minutes, carefully turn, cover and continue to cook until done, 3 to 4 minutes. To serve, place 1/2 cup of mashed potatoes on 4 serving plates.  Carefully remove each piece of fish and place on top of the mashed potatoes. Evenly divide the sauce over each piece of fish. Garnish each plate with a sprig of fresh thyme.

 

Alaska cod or pollock Reuben

INGREDIENTS

Wild Alaska Cod or Pollock fillets, 4 to 6 ozs.        4 Each
Coriander, ground                                                  4 Tsp
Salt and pepper                                                      to taste
RyeBread, sliced                                                    8 Slices
1000 Island Dressing, prepared                             4 Ozs.
Swiss Cheese, sliced                                             8 Slices
Sauerkraut, prepared, drained                               2 Cups
Butter, softened                                                      4 Tbsp.

DIRECTIONS

Season each fish fillet with 1 teaspoon of coriander, salt and pepper to taste, then using your preferred method of cooking, cook fish just until opaque throughout. Hold aside until needed. Preheat oven to 400°F. Lay out the 8 slices of bread and spread ½ ozs. of 1000 island dressing on each slice.  Cut each piece of cheese on the bias, and place 2 of the cut slices on each piece of bread, covering as best you can. Place one piece of fish on each of 4 pieces of bread.  Top the fish with ½ cup of sauerkraut.  Take the remaining 4 pieces of bread and close the sandwich, cheese down onto sauerkraut. Heat a large oven-proof sauté pan.  Butter top side of bread with ½ Tablespoon of softened butter, place butter side down into hot pan.  Griddle until golden brown. Butter exposed side of bread, carefully flip sandwich and place pan into oven. Cook 5 minutes, or until cheese is melted and sandwich is heated through.  Remove, cut each sandwich on the bias and place on serving plates. Serve with sides of your choosing.

 

Prepared by the Alaska Seafood Marketing Institute.
#AskForAlaska #AlaskaSeafood

 

 
 
 

 

 


 



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