Recipes

Chermoula is a sauce found in Algerian, Libyan, Moroccan and Tunisian cuisine; it’s a bright and flavorful accompaniment to pan-fried Alaska rockfish.

Alaska rockfish is a delicious canvas for a miso-honey-ginger glaze and it’s ready in under 30 minutes!

Bring on the spice! Alaska pollock is sprinkled with jerk seasoning and served with grilled pineapple for a fish taco that’s worth writing home about!

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

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?

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!

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

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!

"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."

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.

The combination of a sweet, smoky spice rub and Alaska sockeye salmon is just perfect for grilling.

Grill or broil this spice-coated halibut straight from frozen and you’ll have a delicious gluten-free dinner in no time!