The Catch
September 2024
Stories and tips to accompany the seafood in your box.
Wild Alaska Halibut
Halibut is a fish of culinary renown, with firm yet tender flakes and a delicate flavor. The meaty texture and mild flavor make halibut perfect for baking, sautéing, or grilling. Try it pan-seared with lemon and herbs. Portions are 5-7 oz, frozen, vacuum-sealed, boneless.
Wild Alaska Sockeye Salmon
Sockeye salmon has a bright reddish-orange flesh and robust flavor, making any dish pop. Versatile in the kitchen, it can be grilled or broiled, paired with marinades, or lightly cured as gravlax, ceviche, or crudo. Portions are 5-7 oz, frozen, vacuum-sealed, skin on, pin-bones in.
Grace in the Kitchen
This month, Sitka Seafood Market's culinary director Grace Parisi pledges to eat better breakfasts this September.
Father and Son Salmon Trolling
Growing up commercial fishing with his family in southeast Alaska, Sitka Seafood Market co-founder Marsh Skeele writes about fishing for king salmon with his father at this year's king salmon season opener.
Salmon Yakitori
Teriyaki-marinated salmon is a great pescatarian alternative to chicken in this classic Japanese skewer. Good-quality, store-bought teriyaki sauce is fine here, but once you taste this homemade version, there’s no going back.
Celebrate National Family Month
Meal time is family time. Make any of these 20-minute meals and spend less time at the stove and more time with your family.
20-Minute Bouillabaisse
Good-quality tomato sauce and bottled clam juice and any firm fleshed white fish make this bouillabaisse super quick and tasty.
