Beat the Heat with These 7 Seafood Recipes
When it’s too hot to cook, raw seafood is your best friend. The good news? All of our seafood is blast-frozen at peak freshness, making it safe to eat raw and just as pristine as the day it was caught. Here are our favorite no-cook dishes that let Sitka seafood shine—fresh, bright, and ready in minutes.
diced salmon or salmon burger meat
Dice salmon, toss with cucumber, dill, jalapeño, and avocado, and call it dinner. A drizzle of buttery avocado oil ties it all together. Serve with cucumber slices or potato chips for added crunch
refreshing and light tuna poke
Hawaiian-inspired, poke bowls are endlessly customizable. Marinate diced tuna with tamari, sesame oil, ginger, and scallions. Pile it over rice or greens, and garnish with fresh veggies and spicy wasabi mayo.
Ready in under 24 hours, gravlax is worth the wait
Cured with salt, sugar, and fresh herbs like dill or tarragon for about 24 hours, salmon gravlax is buttery, rich, and endlessly riffable. Serve it thinly sliced on crackers, toast, or thick-cut potato chips with a dollop of sour cream and chopped chives.
translated to "chile water" aguachile is light, spicy, and refreshing
Ceviche—originally from Peru—uses citrus to gently “cook” the fish. Try this one with cubed tuna with lime, cilantro, tomato, and red onion, or go bold with shrimp aguachile: Mexican-style ceviche that’s zippy, spicy, and vibrant green.
maki and nigiri
Not technically no-cook because of the rice, but sushi is still a classic. Think sashimi, nigiri, or rolls using Sitka’s pristine fish—no fancy tools required.
simple perfection — salmon, capers, shallots, oil, salt
Crudo—Italian for “raw”—refers to thinly sliced fish dressed with little more than olive oil, lemon juice, and sea salt. Our version adds a few special touches but remains entirely dependent on the freshness of the fish. Minimalist, yet luxurious.
temaki using spicy salmon burger meat
Shortcut sushi for the home chef. Temaki—Japanese-style hand rolls—are fun, fast, and forgiving. If you can roll paper into a cone, you’ve got the technique. Just fill, roll, and enjoy!
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
