Your Culinary Journey Begins Here
Whether you are a seasoned cook or a newbie in the kitchen, our recipes will set you up for success.
From perfect crispy skin to a flawless sear, our tips & techniques will have you cooking like a pro.
Tales from the Test Kitchen
Tales from the Test Kitchen (and beyond) is Grace Parisi’s space for sharing stories, letters, and reflections from a life spent cooking and thinking about food. Expect musings on seafood, recipes, and the moments — both ordinary and meaningful — that happen around the table.
Welcome to our culinary video series for beginners, pros, or anyone who wants to learn a little more about the seafood in your boxes.
Bringing Seafood to the Autumn Table
Shorter days, cooler temperatures mean cozying up with comforting foods. Here are a few of our favorite seafood recipes for fall.
Honey Roasted Salmon with Squash and Feta
Whether you find them at the farmers’ market or supermarket, delicata squash are tender and sweet and the epitome of autumn. As an added bonus, the skin is “delicate” enough to eat, so no need to peel. Just be sure to remove the seeds
See Recipe
Rhode Island-Style Fish Chowder
Unlike creamy New England or tomato-based Manhattan clam chowders, the soup base in Rhode Island clam chowder is is light and clear.
See recipe
Baked Salmon with Sweet Potatoes
Maple, apple cider, and sweet potatoes are quintessential autumn flavors, making this a great pescatarian alternative to your traditional Thanksgiving dinner, but because sweet potatoes are available year-round, you can enjoy this dish any time you like.
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Tomato-Poached Cod
Having a jar of really good tomato sauce in your cupboard is the key to getting dinner on the table in less than 20 minutes. Be sure to have plenty of crusty bread to soak up the sauce.
See Recipe
Creamy Tuscan Salmon
Salmon and cream is a heavenly combination but add fresh rosemary, sun-dried tomatoes, and a hint of Parmesan (yes, Parmesan) and you’ve got a dish fit for the gods.
See Recipe
Shrimp Tortilla Soup
This light but hearty soup gets plenty of flavor from poblano chiles and homemade shrimp stock. Finely chopped corn tortillas help thicken the soup as it simmers.
See RecipeMeet Our Culinary Director
Grace Parisi is the Culinary Director at Sitka Seafood Market. Formerly, she was the Senior Test Kitchen Editor and Food & Wine Magazine and the Executive Food Director at TimeInc Books. Her work has also appeared in Cooking Light, Health, Epicurious, Fitness, Serious Eats, Martha Stewart, and more. Grace is the author of more than 6 books, among them Quick Pickles and Get Saucy which was nominated for a James Beard award for Best Single Subject Cookbook. She splits her time between Brooklyn and Maine.
Have Cooking Questions for Grace?
Email her at AskGrace@sitkaseafoodmarket.com for a quick reply.
Albumin is a protein that exists in the fish in liquid form when it's raw, but coagulates and becomes semi-solid when cooked at a high temperature. it's edible but can be reduced by cooking salmon gently at lower temperatures, brining, or not overcooking to keep the fish moist.
Yes. Our crab — Dungeness, Bairdi, stone crab claws — are steamed before flash freezing and require no cooking before eating. Just thaw and eat. But steaming or boiling for 2 to 3 minutes helps release the crabmeat from their shells.
Remove the fish from the package and thaw it overnight in the refrigerator between sheets of paper towels.
Yes! Our fish is frozen at peak freshness, making it ideal for all types of raw preparations, like sushi, sashimi, poke, crudo, and ceviche.