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 Favorite Seafood Pasta Recipes
Skip the parm and load up on wild Alaskan seafood with these sensational seafood pasta recipes. Check out these six spectacular seafood pasta recipes below.
Creamy One-Pot Crab Pasta
How can something so simple and quick—with fewer than 10 ingredients—be so yummy? The trick is to cook the angel hair pasta in seafood stock which imparts flavor from the inside out, making this dish truly greater than the sum of its parts.
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Creamy Salmon Pasta with Spinach and Herbs
This quick and easy salmon pasta recipe uses ground salmon burger, but the same amount of skinless salmon fillet, cut into small pieces, will work nicely. It is equally great for a weeknight supper as it is for an elegant dinner party and doubles easily for 6 servings.
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Baked Feta and Tomato Seafood Pasta
It’s understandable why baked feta and tomato pasta went viral on Instagram — it’s so yummy! We’ve gilded the lily by adding wild-caught seafood to the baking dish for a sumptuous hit of lean protein. The feta and juices from the tomatoes and fish combine to make a luscious sauce full of flavor but with few ingredients.
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Mediterranean Seafood Pasta
While salmon is not native to the Mediterranean, its flavors and health benefits make it a great choice for recipes from this region. Plum tomatoes are good year-round, provided they’re ripe, but during the summer when tomatoes are at their peak, choose whatever looks good.
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Linguine with Clam Sauce
When clams are on the menu, there’s nothing more iconic than linguine with white clam sauce. Redolent with garlic, white wine, red pepper flakes, and briny fresh clams, this classic checkered tablecloth staple never fails to satisfy even the most finicky eaters.
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Seafood Pasta Puttanesca
This classic Neapolitan pasta dish, with a hotly debated origin, traditionally combines canned tomatoes, olives, capers, anchovies, peperoncino and spaghetti. Our version replaces the anchovies with tuna or cod and the canned tomatoes with fresh grape tomatoes which are sweet and delicious year-round.
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.