Whether your salmon was grilled, baked, broiled or poached, it makes great leftovers. Buy extra and plan ahead – Friday evening’s dinner becomes a perfect light lunch for the weekend, with little preparation. Salmon Salad Flake leftover cooked salmon into
New Technologies Allow for Clear Pictures of Ocean Floor
New digital imaging technologies are playing a role in the health and maintenance of Alaska’s wild seafood industries. The Alaska Department of Fish and Game (ADFG) has been testing a variety of cameras and recording devices that allow researchers to
Bourbon-glazed Salmon
This is a surprisingly rich, luscious preparation that complements the dense flesh of sockeye and coho salmon, both still available this time of the year. Use fresh or thawed fish – fillets work better than cross-cut steaks, as they allow
October is National Seafood Month!
This is a great opportunity to take advantage of the tremendous health benefits that seafood has to offer. Nervous about cooking fish? Haven’t enjoyed seafood in the past? Now is a good time to try something different – if you
Strangers in the Deep
Researchers in both Antarctica and the waters south of Tasmania have been exploring uncharted underwater terrain, including over a hundred undersea mountains, some as high as 1,640 feet, and trenches even larger than the Grand Canyon. These deep sea topographies
Brazilian Fish Stew
This is a rich, earthy dish that originates in the Bahia region of Brazil. Any mild white fish can be used: cod is traditional, and has a more distinctive taste due to the natural oils in the fish; halibut is
Halibut Ceviche
Ceviche is a light and delicious way to prepare seafood. Don’t confuse Peruvian ceviche with Japanese sushi – even though no heat is used in the preparation, the acids in the citrus perform the same function and, in effect, “cook”