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.
Wild vs Farmed Salmon — What's the Difference?
Like Grandpa’s smoked salmon or the neighbor’s salmonberry jam, food always tastes better when there’s a story behind it. At Sitka Seafood Market, we strive to tell the story of wild salmon and the Alaskan fishermen who harvest it. To do that story justice, we explain five ways that wild salmon and farmed salmon differ.
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.
Honey-Glazed Salmon Spinach Salad
The honey glaze does double duty in this super-fast spinach salad recipe. Half glazes the salmon while it cooks and the other half becomes the basis for the dressing.
