Recipes

Ricotta gnocchi is essentially a filling for ravioli, without the pasta. The combination of ricotta, crab, roe and lemon have a wonderful affinity for each other.

This twist on a classic caesar salad uses Alaska pollock roe instead of anchovies in the salad dressing. The roe is also used in an Italian seafood salad and mixed with garlic on toast.

Alaska salmon and pollock together make a complex fishcake both in flavor and texture. Alaska salmon roe adds decadence as well as a briny touch to the rich hollandaise.

This dish packs a punch with freshly seared Alaska cod in a bath of anchovy butter topped with fresh asparagus and English peas.

Deliciously seared salmon sits in a sauce of savory and spicy peppers and tomatoes, all topped with a swipe of tahini and sprinkle of homemade dukkah.

Crispy rice pairs beautifully with buttery Alaska rockfish in a bright and savory sauce. Peas and radish give it a colorful and vibrant finish.

All the bold flavors of Korean Fried chicken in a crispy wild Alaska cod taco topped with a sweet, tangy and spicy gochugaru cabbage slaw and gochujang sour cream.

A French inspired taco with a bright herb tartar sauce and pickled mustard seeds highlight the delicate flavors of wild Alaska sole, also known as flounder.

Alaska pollock takes on all the flavor and punch of the original spit roasted al pastor street taco when marinated with this bold chili and achiote marinade.

This taco brings out all the craveable flavors of traditional buffalo style chicken wings but in a delicious and healthier taco featuring wild Alaska cod.

The nutty and shrimplike flavor of wild Alaska rockfish is highlighted by the crispy and sweet coating of panko and coconut, with a touch of sweet and sour in herb-laden sauce.

Wild Alaska salmon takes on the sweet and salty flavors of traditional Korean barbecue topped with a crisp miso ginger cabbage slaw.