Recipes

Elevate the iconic Nashville hot chicken sandwich to new heights with wild Alaska pollock. It's a tantalizing fusion of crispy, fiery flavors that celebrates the untamed spirit of Alaska.

Wild-caught, tender Alaska cod serves as an exceptional alternative to chicken in Chef Chris Cosentino's Saltimbocca creation.

Succulent wild Alaska sablefish is the perfect substitute for chicken in this stick to your ribs Cacciatore recipe by Chef Chris Cosentino.

Flipping chicken for a flaky, meaty white fish like halibut allows this dish to have that meaty texture and richness that is a perfect balance for the earthiness of the mushrooms & the marsala sauce.

This recipe celebrates summer bounty. Sweet snap peas, earthy potatoes, tender spring onions and garlic perfectly compliment the beautiful, delicate, vibrant Alaska sockeye salmon.

Remember Beef Wellington? This a salmon, mushroom and rice pie is a classic French recipe and is perfect for the holidays or family gatherings. Read the chef's notes before diving in!

A Hawaiian classic. Alaska pink salmon is perfect for this preparation as its flesh is slicked with natural oils and flavorful when eaten raw.

This Alaska rockfish stays moist and flaky throughout the cooking process. It’s mild flavor easily absorbs the taste of stewed carrots. We always pair this with horseradish.

This salmon’s meaty texture and the rich taste holds up beautifully to the assertive flavors of escabeche. The fava bean puree, together with fresh mint, adds a vibrant color and texture contrast.

Alaska Cod's delicate, white flesh yields perfectly when cooked, pairing perfectly with this sun-kissed medley while retaining its uniquely delicious personality. -Chef Vitaly Paley

Together with cream, nutmeg, cooked shallots, and herbs, Alaska pink salmon makes a deliciously complex burger with the help of Alaska king crab and weathervane scallops.

Try this bright and herbaceous, sweet, and briny, spicy, and crunchy salad, made even better with the addition of rich Alaskan salmon belly.