Recipes

Rockfish tastes slightly sweet with a delightful nuttiness and clean finish. It's a great way to start a meal or enjoy as a main course on a hot, summery day.

"Alaska cod is a great fish to crust and sauté. Light oil content stands up to the bold flavors." - Chef Neal Fraser

"The bright, distinctive red color and firmer texture of sockeye makes this the perfect fish for this preparation." - Chef Paley

"Alaska sablefish is one of my favorites. It is super resilient to being overcooked and maintains moisture." - Chef Fraser

Cod is moist, firm, flaky, and slightly sweet. I like it in this starter, as it takes on all the subtle flavors of the citrus, jicama, avocado, cilantro, and pepitas, without overwhelming them.

Khao Soi is often made with chicken, beef, or pork, so this fish makes for a nice meaty alternative. Its texture stands up to the varied textures throughout the dish, and the mild flavor works well.

Alaska sole is lean and tender with mild flavor, which makes it a versatile fish to cook. In this dish, addition of charred Kombu, Thai chili, and makrut lime leaf add savory, spicy and citrusy kick.

"Alaska halibut is the best in the world. It is moist, plump and perfect for the preparation with this dish." - Chef Fraser

Pairing Alaska sole with browned butter and simple roasted vegetables is a surefire way to elevate its game for an impressive, yet easy to execute entree.

The tender sweet crab is perfect for this dish as it keeps together during cooking then gently, as if on cue, melts in your mouth.

Rockfish is popular for its sweet and meaty flesh. Reimagining classic Chinese style whole fried fish with Italian flavor and ingredients, this dish is an easy crowd pleaser.

I love salmon for curing, due to its fattiness and tender texture, which results in a delicate, yet rich and creamy cured product. I also like its size, which makes it easier to slice and handle.