Recipes

Dinner for two couldn’t be simpler or more refined with pan-seared Alaska salmon in a creamy garlic basil sauce.

Wild Alaska salmon is so versatile. Here are six different ways to season a whole salmon fillet on the grill - make it how you like it!

The clean and bright combination of lemongrass and ginger with this broth makes an incredibly light and flavorful dish. Perfect for warm days and cold beers on the Mekong…or the Yukon!

There is so much going on in this tea – it’s crazy. Pairing it with fish seemed so natural, so why not add it to grilled crab?

Whether you’re catching or eating, fish and beer naturally go together. This is the perfect way to use up that old flat beer in the growler or those cheap domestics that someone brought over last week

Any rice flour will do for this recipe, but the forbidden black rice gives the dish a different color. It’s the perfect way to use up that last annoying bit of rice.

Semolina is a bit courser than most flour, has an awesome texture and creates a great crust for Alaska halibut. It’s a simple pairing that won’t distract you from the most important thing: the fish!

Roasting crab brings out shell flavors that you just can’t get from the steamer or a pot of water. This dish brings the deep tones of roasted Alaska Snow crab with a smoky tease of Latin America.

"When you pair a deep oaky bottle of hooch with the legendary leviathan of Alaska, you get a subtle hint of the Angel’s share and a taste of the devil’s share – all with a supreme piece of fish."

Pesto and fish seem like they were made for each other. Pesto is such a simple sauce that can be made with just about any leafy green, nuts, a little cheese, some garlic and oil.

The flavor profile and interactive eating is perfect as an upscale bar appetizer or shareable first course. It also works family-style as the centerpiece of a Thai-style crab feast.

Alaska cod is perfect for pan-fried fish cakes with a secret binding ingredient - instant mashed potatoes! Top them with a creamy, zesty yogurt sauce.