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.
Our Favorites for Summer Grilling
Summer is the best time to crank up the grill. Check out these six spectacular seafood grilling recipes below. And hit the button for grilling tips and techniques.
Swordfish Souvlaki with Feta-Dill Tzatkiki
Pieces of meaty swordfish are grilled with dill and garlic, then served with a creamy yogurt sauce, enriched with feta and more fresh dill. Swordfish is traditional, but halibut, scallops, or shrimp would be equally delicious here.
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Cedar Planked Salmon with Sweet BBQ Sauce
Grilling the salmon on a cedar plank removes the worry of the fish sticking to the grates. An added bonus is that as it chars, it gently infuses the salmon with smoke. If you don't have a grill, you can roast the salmon in a 350°F oven for 20 to 30 minutes.
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Grilled Herb-Butter Halibut in Foil with Shiitakes and Corn
Grilling in foil packets serves several purposes — there’s no risk of the delicate fish sticking to the grill; the compound butter mixes with the fish and vegetable juices to make a delicious sauce; and everything is finished cooking at the same time.
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Chipotle Butter Grilled Salmon Fajitas
Rich salmon fillets get a double hit of smoke —one from the grill and another from smoky chipotle butter — in this simple yet flavorful meal. We think it might even become a summertime staple. Serve with warm flour tortillas for fajitas.
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Bacon Tuna Burgers
A single slice of bacon, minced and folded into the burger mixture adds just a hit of smoke, while the lemongrass, ginger, and jalapeño add flavor and spice to these East-West inspired burgers. To keep these burgers strictly pescatarian, omit the bacon altogether and add a pinch of smoked paprika.
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Grilled Shrimp and Sausage Kebabs
These kebabs are seasoned with a simple homemade harissa spice blend, adding gentle warmth and spice. Store bought harissa is a great option. Grilling shrimp in their shells makes prep especially quick and easy. Plus it protects the delicate shrimp from the hot flames.
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.