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How do you #CookWild?

Alaska seafood is the premier wild, responsibly sourced, flavor-packed ingredient that can easily be the star of your plate.

As Alaska is the sustainable source of 60% of our nation’s wild seafood, cooking wild is an attitude and belief that Alaska seafood experts and fishermen know better than anyone else. With a bounty of options and easy tips, you can live the Cook Wild ethos too.

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Cook Wild and Win

Follow @alaskaseafood on Instagram or Facebook, comment on the pinned sweepstakes post with why you #AskForAlaska and #CookWild for a chance to win a year’s supply of Alaska seafood, a limited-edition Alaska seafood @hedleyandbennett apron and a virtual cooking class with an Alaskan chef.

Sweepstakes Terms & Conditions

Check out how some of our amazing partners #CookWild & post your own Cook Wild tips on social!

Shop for Wild Alaska Seafood

Similar to produce, Alaska seafood is available fresh seasonally, and frozen and canned year-round. Find Alaska seafood in the freezer, canned and fresh section of your grocery store, at restaurants, or direct from our fishermen. Just #AskForAlaska or look for Alaska on packaging and signage to ensure your seafood is wild and sustainable. ​
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Soufflés maken is altijd spannend: gaan ze wel of gaan ze niet inzakken als je ze uit de oven haalt? In deze zalmsoufflé’s gebruiken we een goeie truc: door niet alleen ei, maar ook ricotta te gebruiken kun je zorgen dat ze steviger worden, met minder inzak-gevaar. Succes is niet gegarandeerd natuurlijk maar don’t worry: ook ingezakt zijn deze soufflé’s met Fish Tales gerookte wilde sockeye zalm een ware hit tijdens de paasbrunch!
Is it just us, or is this salmon making you drool? 🤤

Got wild Alaska salmon on the menu tonight? We’d love to know how you’re cooking it up. Share your favorite preparation methods with us in the comments! 👇🏼👇🏼 #fishfriday
Deviled eggs, now that’s a true (Easter) classic. But a bit of a prim and proper classic, if you ask us. That’s why we’re giving it a tasty twist: Sea Tales smoked wild sockeye salmon, a dash of soy sauce, and a dollop of wasabi. So, want to surprise your Easter guests? Then make these deviled wasabi eggs with smoked wild sockeye salmon or save it for later.

Ingredients:
-6 large eggs
-3 tbsp mayonnaise
-3.5 oz Sea Tales smoked wild sockeye salmon
-1 tsp wasabi
-1 tbsp chervil, finely chopped, plus extra for garnish
-1 tsp soy sauce
-pepper
-3 tbsp salmon roe, for garnish

1. Boil the eggs until hard-boiled. About 8 minutes should do it. Remove from heat, cool, and peel.
2. Peel the eggs. Carefully slice them in half lengthwise and scoop out the yolks.
3. Mix the yolks with mayonnaise, wasabi, soy sauce, chopped chervil, and pepper to taste. Finely chop the smoked wild sockeye salmon and set aside.
4. Transfer the yolk mixture into a piping bag or a plastic bag with one corner cut off. Pipe the mixture into each egg half and top with the smoked salmon, extra chervil, and salmon roe.
82%
of consumers prefer seafood that is wild and sustainable
2 in 3
say cooking guidance would help them cook more often
1/3+
use the stove most often when preparing seafood at home

The Research Is In

According to recent research, 82% of consumers prefer seafood that is wild and sustainable 1, but are still craving more cooking inspiration and education. A new Cook Wild survey also unveiled that approximately 2 in 3 (66%) say cooking guidance would help them cook more often.2 And when it comes to seafood preparation competition, the stove wins. Among those who cook or prepare seafood at home, more than one-third (36%) say the stove is the option they use most often, followed by the oven, the grill and the air-fryer.2

1 Datassential for Alaska Seafood Marketing Institute, 2021
2 Material for Alaska Seafood Marketing Institute, 2023

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