More Than Seafood
This month we're featuring one of our 1% For the Wild community partnerships. Learn how your subscription directly supports Alaskan youth and indigenous language revitalization in Southeast Alaska.
National Seafood Month
While every day is seafood day at Sitka Seafood Market (and in Grace's kitchen), October is officially National Seafood Month, and to honor the occasion, she’d like to share a few of her favorite seafood dishes and recipes with all of you.
An Update on Alaska's Wild King Salmon
We’re glad to say that we're able to provide our Premium Seafood Subscription members with hook-and-line caught king salmon this year, but Southeast Alaska’s small-boat troll fishermen endured months of uncertainty as to whether they would be able to participate in their most lucrative fishery this summer.
What's that White Stuff on My Salmon?
Salmon is a delicate protein and albumin is a sign that you may be overcooking your fish. The "low and slow" method helps to keep proteins locked inside your fish.
Crispy Salmon with Hard Cider Sauce
The crisp, slightly bitter cider adds depth and fruitiness to this simple pan sauce which is a perfect balance to the rich salmon. One caveat: cook with cider you want to drink.
Celebrate Pasta Month with Seafood!
Skip the parm and load up on wild Alaskan seafood with these sensational seafood pasta recipes.
Maple-Cider Baked Salmon
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.
