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.
One-Pot Wonders to Simplify Your Life
Back-to-school season means busy schedules and less time for dinner. The quick and easy one-pot seafood recipes below make weeknight meals a breeze, with simple prep, big flavor, and fewer dishes to wash.
Shrimp Saganaki
This classic Greek recipe combines sweet, briny shrimp, tomatoes, feta, dill, and olives in a one-pot dish that’s on the table in minutes. Spot shrimp are sweet and tender and add an unexpected lobster-like flavor.
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Honey Roasted Salmon with Delicata Squash
This simple sheet pan recipe is the epitome of One-pot-wondrousness. It’s built in layers on the sheet pan, yielding a multitude of flavor and texture variations.
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Herb-Butter Halibut in Foil Pouches
Not only is this halibut in foil packets a one-pot wonder, it’s technically a NO-pot wonder, if it goes directly on 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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Milk-Poached Fish with Baby Potatoes
This simple one-pot meal poaches fish in whole milk, keeping it incredibly moist with a delicate sweetness. Creamy baby potatoes, tender leeks, and fennel make it a luscious, flavorful dinner with easy cleanup.
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Salmon and Chorizo Paella
This dish is typically made over an open flame in a flat, wide paella pan. Though a skillet and stovetop, while not traditional, are perfectly fine. And like most one-pot dishes, this one is built from the bottom up and includes chorizo, salmon, rice, Spanish olives, and seafood stock. Homemade if you can.
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Rhode Island Fish Chowder
You can’t claim to be a One-pot Wonder without including a big pot of fish chowder. It starts with rendering smoky bacon, followed by sautéing aromatics, adding broth, potatoes, and finally seafood. This one omits cream which is contentious among chowder purists.
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.