Thawing Tips: To maintain the high quality of our seafood products, always thaw them in the refrigerator. Allow 1-2 days for whole fish, at least one afternoon or overnight for steaks, fillets and shrimp. Always open the vacuum package bag when thawing. If you must rush-thaw your product, submerge it in COLD water in the sealed vacuum package bag or in a zip lock bag.


By Audra at Girl Meets Dirt

Serves 4-5

3 cups water
2 bay laurel leaves (dried or fresh)
1 rib celery (preferably an inner rib with leaves)
8 sprigs mixed spring herbs (I used chervil, lemon thyme, and tarragon — parsley is a nice substitute for the chervil if you have a hard time finding it but it does add a nice anise scent)
1 1/4 cup dry white wine
1/2 lemon (juice and zest)
3/4 teaspoon salt plus additional for seasoning salmon
1 1/2 lbs wild Coho salmon side, skin-on (you can substitute filets)
Extra herbs for garnish.
Herbed Butter Sauce for serving (optional, recipe below)

If you have a long gratin dish that is stovetop safe, use it. Otherwise a large dutch oven or deep fry pan will also work. Bring water and aromatics/herbs to a boil in the pan just mentioned. Once boiling, remove from the heat, cover with foil or a lid and let steep for 10 minutes. After steeping, add wine, lemon juice, zest and salt. Allow to cool at least another 10 minutes.

Meanwhile, season the salmon with about 1/2 teaspoon flaked or semi-coarse salt and a grind of fresh pepper. If needed, trim the salmon slightly to fit in your pan. If you’re using a side, you can shave off or trim the sinewy layer over the belly fat (or leave as is). Any trimmings you can cook later or set it aside for a salmon scramble the next morning.

At this stage you can either proceed with cooking the fish, or refrigerate the herb stock until you’re ready. Either way, start with the stock at room temperature. Slide the fish into the pan, skin side down, making sure it is completely covered with liquid. If not, add additional water or wine. If you add more than a 1/2 cup, add an extra 1/4 teaspoon of salt.

Place the pan with stock and fish over a medium low burner (low if your stove is hot) and very slowly cook the fish – spooning liquid over the top if it becomes unsubmerged. If you start to see white fat right off the bat, turn down the heat. The skin helps to insulate the fish from cooking too quickly — therefore if you are using fish without the skin, be extra careful to make sure the heat is low and cook for less time. From the time you start the heat to the time the fish is done should be no more than 8-10 minutes (with skin) – but be careful not to overcook if your heat is strong. Do not let the mixture boil – it should be just below a simmer by the time the fish is ready. Keep in mind your fish will continue cooking after you turn off the heat so err on the side of undercooking.

While the fish is resting make the butter sauce using the herb stock. Garnish with a small handful of roughly torn herbs. Serve with cous cous, farro salad, or roasted potatoes, and the veloute sauce on the side .
*Fish can be made several hours or a day ahead and stored in its broth in the refrigerator. Warm gently in the broth over the stovetop prior to serving.

Herbed Butter Sauce Recipe

This simple butter sauce, known as a veloute, is as easy as it gets for pan sauce. You’re making a simple butter/flour roux and whisking in the leftover stock from cooking the fish. I figure you’ve already done the work making a gorgeous stock, why not max out the benefits with a sauce. Either way, don’t discard the broth -freeze it or refrigerate for a risotto or fish chowder.

1 1/2 cup poaching liquid
3 tablespoons butter
1 tablespoon flour

Reduce the poaching liquid by about half by boiling it over high heat. Meanwhile, warm butter over medium heat in a small, separate pan, then add flour and whisk until smooth. Continue cooking for 2-3 minutes. Slowly add the reduced stock, whisking constantly. The sauce will thicken. Keep adding until desired consistency is reached. If the sauce is too thick, add a little additional stock. Finish with a large squeeze of lemon juice and additional salt and pepper if needed (keep in mind the stock was pre-salted). If plating the fish, serve poured atop each piece. Otherwise I prefer to present the whole fish in its liquid and serve family style. Put the sauce in a warmed saucer so each person can add as much or as little as they like.

By Audra at Girl Meets Dirt

Serves 4

3/4 cup dry white wine
2 tablespoons minced shallot
2 tablespoons lemon juice
1/4 teaspoon salt
3 tablespoons cold unsalted butter
1/2 cup chervil leaves
2 tablespoons high heat oil (I used avocado)
1 1lb 8oz Coho salmon side cut into four 5oz filets (net weight after trimming was alb 4oz)
3 tablespoons sorrel leaves, stems removed, cut in thin chiffonade
2 cups chervil leaves, stems removed, lightly packed
1/4 cup chives, cut to about 1/2 inch length
3 1/2 tablespoons tangelo juice (orange or grapefruit can be substituted)
1/2 tablespoon lemon juice
1/4 teaspoon salt
1 teaspoon honey
2 tablespoons olive oil

Prepare your salmon.  If you’re using a whole side, you may want to trim it a bit as illustrated in the photo above.  Trim the tail and top, and the long strip of belly meat, so that you have 4 even portioned filets.  The trimmings are wonderful the next day in a scramble or Rustic Farm Egg Quiche with Salmon & Chives -whatever you do, don’t waste them, they’re delicious.  Check the filets for pin bones- if you’re using Troller Point salmon, you’re unlikely to find them.  Season the filets generously with medium coarse or flaked salt and pepper if you desire.  Set aside while you prepare ingredients for the sauce and herb salad.

Combine the sorrel, chervil, and chives in a small bowl.  In a separate bowl, whisk together the tangelo juice, lemon juice, salt and honey.  Drizzle in the oil and whisk to emulsify.  Dress the salad lightly and set aside somewhere cool.

Start your sauce by combining the wine, shallots, lemon juice and salt in a small saucepan and heat to a simmer.  Cook until reduced by half and remove from heat and set aside.

Preheat a large frying pan over medium high heat.  Return to your salmon and press between paper towels to make sure they are extremely dry.  Add the oil to the pan and heat until shimmery and almost smoking.  Once your oil is very hot, slide in the salmon filets skin side down (don’t allow them to touch if possible), and immediately turn the heat down to medium low.  The switch to low heat is key – and will prevent the fish from cooking too fast and expressing all the white albumen.  Be sure to press down on each filet with a flat spatula for the first 1-2 minutes, but don’t move them around.  This will help to encourage crispiness and prevent the skin from curling up and cooking unevenly.  If you have a thermometer, now is a good time to pull it out.

Once the skin is nice and crispy (about 6 minutes –a good indicator is when it starts to move easily around the pan), you’ll flip the filets for a final minute sear on the other side.  If you like your salmon medium-rare, you’re aiming for an internal temperature of about 115-120 degrees when taken off the heat- keeping in mind the fish will continue to cook somewhat after being removed.  I like my salmon a little more done and prefer to cook to about 125 degrees but that’s your call.  Don’t let it cook beyond 130 degrees otherwise you’ll have a filet full of white albumen with chalky meat.  Err on the side of undercooking if you’re worried- you can always give it a quick sear to cook it more.  Once your salmon is done, set it aside on a towel lined plate to rest.

Finish your sauce.  Return the wine reduction to a simmer- and whisk in the butter in small pieces.  Pour the sauce in a blender or food processor along with the chervil and blend until smooth.  Give the sauce a minute to rest — it will thicken as the butter cools.  Serve, spooned over the salmon (skin side up), and drizzled on the plate.  Top with a generous handful of herb salad.


Cream Braised Leeks Recipe

Serves 4 as a small side dish

1/2 cup cream
1/4 cup water
2 tablespoons butter
2 lbs leeks, ends and dark green parts trimmed, cut lengthwise into quarters
Squeeze of lemon
Salt & pepper

Clean your leeks well in a bowl of water.  If you’ve trimmed and sliced them already, this will be a cinch.  If not, you’ll want to at least slice them lengthwise in half before washing in order to get out any bits of dirt that lodged in while growing.  Strain them to dry (a little wet is fine).  Lay leeks flat in a 9-12-inch sauté pan.  Cover with cream, water and butter.  Bring to a boil and then quickly reduce heat to low and simmer, stirring gently once to distribute the butter, until the leeks are tender and the cream has reduced down by at least half.  Season with salt and pepper and a squeeze of lemon.

By Audra at Girl Meets Dirt

Quiche is quintessential brunch fare in my book. It’s my favorite thing to prepare when family is in town as it’s easily made in advance and great after it sits for a bit. You can make it even easier (and gluten free) by nixing the pastry shell and preparing it in a skillet as a frittata. Be sure to heavily butter or oil the pan before pouring in the egg mixture if you go this route. Otherwise bake as indicated below.
Serves 5-6
1/2 pate brisee recipe below (par-baked), or prepared tart/pie shell
4 oz salmon trimmings
5 farm fresh eggs
1/2 cup heavy cream
1 teaspoon salt
1/2 cup loosely packed finely chopped chives
4 oz goat cheese, crumbled
Freshly ground black pepper
If you’re baking your own pastry shell, follow the recipe below, using a 9-inch round pie pan. While you are par-baking the shell, place the salmon trimmings on a piece of foil with a little olive oil, and season with salt and pepper. Bake in the oven at 350 degrees for about 6 minutes, or until just cooked. Remove from the oven and flake into pieces.
Leave the oven on or preheat to 350 degrees if you’re using a prepared shell. Beat together the eggs in a bowl with the cream and salt. Add the chives and salmon. Pour into pie shell and dot evenly with goat cheese. Finish with a few cracks of black pepper. Bake on the middle rack of the oven for about 45-50 minutes, or until set in the center, and puffed and brown. Serve immediately or at room temperature.


Pat Brisse Dough Recipe

Makes 1 double sided crust or two 9-10 inch tart shells (freeze extra dough by wrapping tightly in plastic wrap)

1 cup unsalted butter (cold – this is key)

2 1/2 cups flour

1 tspn salt

1/4 to 1/2 cup ice water

Cut up cold butter into small cubes (I aim for 16 from one stick).  Mix salt into flour.  Toss in salted flour and work with your fingertips as little as possible to blend in the flour.  Don’t fuss about getting even crumbles- it’s fine to have some sandy bits and some chunky bits- that’s what makes the crust flaky.

Mix in cold water, just enough to pull the butter and flour mixture together, and quickly mound together until it just holds.  Don’t overwork the dough.  If it doesn’t look perfect that’s totally fine, you can patch it up with a little water once in the shell.  If you have time, chill the dough in the refrigerator before rolling (wrap tightly in plastic wrap).  Overnight is fine if you want to prepare in advance, but even 30 minutes helps.

Now it’s time to roll out the dough.  If you’ve made the recipe as above, reserve half the dough and freeze.  You’ll only need half for the tart shell.  Dust flour on the rolling surface (a silpat mat is genius), and quickly (this is all about working the dough as little as possible), roll out the dough into a shape that will accommodate your pan.  Once rolled out, fold the dough over your hand for easy transporting into the shell.  Press into the shell and trim off any excess.  Scrunch the edge in a nice pattern or press with the tines of a fork.  Pop in the freezer for 20 minutes while you preheat the oven to 350 degrees.

To par-bake: Line the shell with foil or parchment paper and cover with pastry weights, rice, or dried beans.  Bake the shell for 15 minutes on the middle rack.  Remove from oven and remove foil & weights.  Return to oven and bake uncovered for another 10 minutes, covering the edges with foil if they start to brown too much.

Relax. The hard part is over.  If you’re all about ease, buy a premade shell, but it’s not going to be quite the same.  Something about a homemade crust that makes it for me. Try it once.

1 ¼ pounds boneless, skinless Salmon
1 tsp. Grated Orange Zest, or two drops pure orange oil
2 tbsps. Minced Scallions
1 tsp. Grated Ginger Root w/ Juice
2 tsps. Soy Sauce
½ tsp. Dark Sesame Oil
2 tbsps. Cornstarch
1 tbsp. Sesame Seeds
1 tbsp. Sesame Oil or Peanut Oil
4 each Onion Rolls, toasted
1 bunch Watercress

Mince the salmon with a very sharp knife to simulate coarsely ground beef or pulse briefly in a food processor.
Mix in the orange zest, scallions, ginger, soy sauce and Asian sesame oil.
Loosely form the salmon into 4 balls.
Sift the cornstarch onto a plate.
Sprinkle the sesame seeds over it.
Turn each ball around in the coating, lightly pressing it in.
Gently flatten balls into patties.
Put the light sesame oil in a nonstick skillet over medium-high heat and when pan is hot, sear the burgers on both sides.
Lower the heat slightly and cook patties about 3 minutes on each side.
Make a nest of watercress on each bun half and set the burger on top.

2 each Steaks (Halibut or Salmon)

1 tbsp Olive Oil

1 tsp Garlic Salt/Garlic Pepper or Mrs. Dash

2 tsps Basil

2 tsps Oregano


Pre-heat oven to 450 degrees.

Use a 9×11 glass or stainless steel pan.

Pour olive oil over the bottom of pan being sure to completely cover.

Sprinkle the steaks with garlic or salt on both sides.

Sprinkle the basil and oregano evenly over the bottom of the pan.

Lay steaks on herbs and lightly press around and then turn over and repeat.

Place uncovered pan into oven for 12 minutes.

Salmon or Halibut Steaks.
Lightly season steaks with Mrs. Dash, Garlic Pepper, Light Soy Sauce, Yoshida Sauce or your favorite seasonings.
Place on heated grill (cover), medium to high heat and cook for 6 minutes then turn and cook another 5-6 minutes.

In a stainless steel or crocker skillet (not cast iron) put in 4×4 pieces of salmon fillet (with skin on) skin side down.
Put in enough water to cover about ½ way up pieces.
Add 1 tsp. of pickling spices and bring to a simmer.
Cover and continue to simmer until flaky – 10 to 15 minutes (DO NOT BOIL).

Refrigerate left over portions of salmon and serve next day as a cold salad with lettuce, celery, onion slices, etc.

3-8 ounces Smoked Wild King or Coho Salmon, Shrimp, Halibut, or Regular Salmon
1 can (small) Green Chili’s, diced
8 ounces Cream Cheese
Mild Salsa
Tarragon (optional)
Chopped Onions (optional)
1 pkg. large Flour Tortillas

Preheat large skillet over medium heat.
Spread light layer of cream cheese over two tortillas.
Cut smoked salmon into small pieces and place onto one tortilla. ON the same tortilla, sprinkle diced chilies and a little salsa and the tarragon and onion (optional).
Put the tortilla with cream cheese down onto the ingredients and lightly press together.
Place onto the skillet long enough for any shell to start crisping then turn over and repeat.
Cut into portions and serve with salsa.

3-8 ounces Smoked Wild King or Coho Salmon, Shrimp, Halibut, or Regular Salmon
1 can (small) Green Chili’s, diced
8 ounces Cream Cheese
Mild Salsa
Tarragon (optional)
Chopped Onions (optional)
1 pkg. large Flour Tortillas

Preheat large skillet over medium heat.
Spread light layer of cream cheese over two tortillas.
Cut smoked salmon into small pieces and place onto one tortilla. ON the same tortilla, sprinkle diced chilies and a little salsa and the tarragon and onion (optional).
Put the tortilla with cream cheese down onto the ingredients and lightly press together.
Place onto the skillet long enough for any shell to start crisping then turn over and repeat.
Cut into portions and serve with salsa.

1 lb. Wild Alaskan Coho Salmon or Halibut Fillet

1 large Onion chopped fine

1 stalk Celery chopped fine

1 cube Butter

1 can Cream of Corn

1 bottle Clam Juice (optional)

3 cups Milk

2-3 Bay Leaves

2 cans Cream of Celery Soup

1 tbsp. Garlic Salt or Garlic Pepper

1 can New Potatoes


Grill, fry or bake salmon fillets until very firm.

“Overcook” would be my description of this process. Never ever overcook fish except for this chowder.

In a large pot sauté onions & celery in butter until tender.

Add soup, milk, clam juice, cream corn, garlic salt or pepper and bay leaves.

Heat slowly so as not to burn.

Mix steadily until smooth.

Add potatoes (with water) and salmon.

-Serves 4 to a crowd


1 whole 3-5 lb. Wild Alaskan Salmon or Rockfish

1-2 Onions cut coarse

1 tbsp. Olive Oil

½ cube Butter

1-2 tbsp. Garlic Salt or Garlic Pepper

1-2 Lemons cut in slices

1-2 tbsp. Tarragon

1-2 Limes cut in halves

1-2 tbsp. Tabasco Chipotle


(For larger fish increase ingredients accordingly)


There are two ways to prepare this dish and they are both great, but I really like the first way best.


In the sink, take a knife and scale the fish. This involves brushing or raking the knife against the grain of the scales to remove them.

Once all the scales are removed, pat the fish dry and coat inside and out with Tabasco chipotle and garlic salt.

Let stand 15 minutes. Stuff fish with onion, tarragon, and lemon slices.

Baste whole fish with melted butter trying not to remove too much of the tabasco and salt.

Place on an oiled baking pan and put into 350 degree oven or onto the grill with top closed and cook for 35-60 minutes or until fish flakes easily with fork in the thickest area.

Baste occasionally with the juice while cooking.

When cooked, remove from heat and squeeze limes over the top and serve.


This is sooo good you can eat the skin and the bones just fall away.

We like to serve this with small corn tortillas, Spanish rice and coleslaw.


The other cooking option is to wrap the fish in tin foil and bake 40 minutes at 400 degree. Add a little extra butter when cooking this way. 

Juicy Garlic and Herb Wild Alaskan Salmon Steaks

Serves 4


4 Wild Alaskan Salmon or Halibut steaks

1 tbsp. crushed Garlic

¾ tsp. Garlic Salt or Garlic Pepper

1 tbsp. chopped Dry Rosemary (more if fresh)

1 cup Bread Crumbs

2 tbsp. Olive Oil


Mix all ingredients except bread crumbs and oil in a bowl until well combined.

Divide mixture evenly and cover steaks.


To bake: lightly oil bottom of pan. Liberally baste steaks with olive oil and bake at 375 degrees for 15 minutes.


To grill: cook on medium heat for 20+ minutes.

-Serves 2


2 (6oz.) Wild Alaskan Salmon steaks (1 inch thick)

1-1/2 tbsp. Honey

1-1/2 tbsp. Dijon Mustard

1 tbsp. Balsamic Vinegar

¼ tsp. Ground Pepper

¼ tsp. Garlic Salt


Preheat Grill.

Spray grill rack with cooking spray.

Mix everything but salmon and cooking spray.

Brush mixture over salmon steaks.

Place steaks on grill rack, cover and grill 2-3 minutes on each side or until fish flakes easily.

Serves 4


A good friend of ours sometimes fishes with me when the family is not aboard. Bob loves to eat fish… any fish. I would ask him everyday, “what would you like me to cook for dinner tonight?” Bob’s answer for a week at a time would be either “Redfish” (salmon) or “Whitefish” (which covers everything else).


1 lb. Wild Alaskan Salmon Fillets portioned into 4 pieces

or 1 lb. Wild White Fish Fillets portioned into 4 pieces

1-1/2 c. Caesar Dressing

1 large Onion cut coarse

1 tbsp. Olive Oil


Coat baking pan with olive oil.

Place fish into pan skin side down.

Sprinkle with onion.

Baste fish and onion with dressing.

Cover pan and bake at 375 degrees for 20 minutes.


Serve with, well Bob likes everything so we’d have green beans and cornbread.

1-2 lbs. Wild Alaskan Salmon fillet, King or Coho with skin on

16 oz. bottle Barbecue Sauce (I like hickory smoke style)


Cut salmon fillet lengthwise into strips 1-1/2 – 2” wide.

Then cut into 6” long sections.

Place into a cake style pan.

Liberally coat with your favorite barbecue sauce and cover pan with foil. (This keeps the fish moist and juicy). Bake at 375 degrees for 20+ minutes.


This dish is great served with coleslaw, white rice and baked beans. 

2 lbs. Wild Alaskan Salmon fillets, with skin

2 bunches Fresh Rosemary

1 large Red Onion, thinly sliced

2 large Lemons, thinly sliced

1/3 cup Olive Oil

Salt and Pepper


Place half of rosemary sprigs in a single layer in the center of a baking pan.

Place sliced red onion on top of the rosemary.

Place salmon filet on top of the onion with skin side down.

Sprinkle salmon with salt and pepper.

Cover salmon with remainder of rosemary sprigs.

Place lemon slices over rosemary.

Drizzle olive oil over filet.

Sprinkle with salt.

In a preheated 500 degree oven, roast salmon for about 20 minutes or until cooked through.


Serve salmon with onion and lemon.

1 lb. Wild Coho Salmon or Halibut Fillet, with skin removed

1 pkg. “A Taste of Thai” Spicy Thai Peanut Bake


Just follow the instructions on the package or in a skillet add 2 tbsp. olive oil and heat to medium.

Add both packets peanut bake into oil, stir around and add fish.

Continue to cook, sauce will caramelize making the best tasting flavor combination you have ever imagined.


Serve with steamed or seasoned rice and a green salad. 

1 Cedar or Alder Grilling Plank

3-1/2 lb. Wild Alaskan Salmon fillets

½ cup Rice Vinegar

½ cup low-sodium Soy Sauce

2 tbsp. Honey

1 tsp. Ground Ginger

½ tsp. freshly ground Black Pepper

3 Garlic Cloves, minced

1 Lemon thinly sliced

¼ cup chopped Green Onions

1 tbsp. Sesame Seeds, toasted


Soak the plank covered in water for 1 hour; drain.


To prepare grill for indirect grilling, heat one side of the grill to high heat 400-500 degrees.


Combine vinegar and the nest 6 ingredients (vinegar through lemon) in a large zip top plastic  bag; seal.

Shake to combine.

Add fish; seal.

Marinate in refrigerator for 30 minutes turning once.


Place plank on grill grate over high heat; grill 5 minutes or until lightly charred.

Carefully turn plank over; move to cool side of grill.

Remove fish from marinade; discard marinade.


Place fish, skin side down, on charred side of plank.

Grill salmon, covered with grill lid, 15 minutes or until fish flakes with a fork.

Sprinkle with green onions and sesame seeds.

6 oz. Wild Alaskan Salmon fillets, skinless

8 oz. Asparagus

2 tsp. Olive Oil

3 Garlic Cloves, finely chopped

1/8 tsp. Red Pepper Flakes

¼ cup Hot Water

¼ tsp. Table Salt

1/8 tsp. Table Salt

4 oz. Uncooked Fettuccine

1 tbsp. Fresh Lemon Juice


Snap off woody ends of asparagus; cut each stalk crosswise diagonally into 1-inch pieces.


In a large skillet, heat oil over medium high heat.

Add garlic and red pepper flaked; sauté 1 minute.

Add asparagus and sauté 2 minutes.

Stir in hot water and            ¼ tsp salt; cover skillet and cook asparagus 2 minutes or until almost tender.

Uncover and cook 1 minute longer.

Remove from heat and set aside.


Cook fettuccine according to package instructions.

Meanwhile, place salmon in a microwave-safe bowl and sprinkle with lemon juice and 1/8 tsp. salt.

Microwave 2-3 minutes or until fish is just cooked through.

Separate fillet into bite-sized chunks and mix gently with cooking juice in bowl.


Drain pasta and mix with asparagus in skillet, ad salmon with juices, gently toss and serve.

Serves 2


1 oz. Smoked Wild Alaskan Salmon, chopped

1 tbsp. Unsalted Margarine

3 tbsp. minced Red Onion

2 large Eggs

3 Egg Whites

Freshly Ground Pepper to taste


Melt the margarine in a nonstick skillet.

Add the salmon and onion and suate until the salmon is lightly brown.

Combine the eggs, egg whites, and pepper in a bowl.

Pour over the salmon and cook, stirring constantly, until the eggs are est.


TIP: This is almost too elegant to be a fallback supper.

Serve it, of course, with bagels.

8 oz. Smoked Wild Alaskan Salmon or Lox

4 Bagels

4 Leaves of Lettuce

2 Plum Tomatoes sliced

2 tsp. Capers, drained (optional)

½ small Onion, thinly sliced

½ medium Avocado, thinly sliced

1 medium Mango sliced


Split each bagel in half.

On the bottom half, arrange equal amounts of lettuce, tomato, onion and capers.

Roll up each smoked salmon slice and place on top of the vegetables.

Arrange slices of avocado or mango over the smoked salmon and top with the other half of the bagel. (If using mango, omit the capers and tomato.)

6-8 oz. Wild Alaskan King Salmon fillets

or 6-8 oz. Alaskan Black Cod fillet pieces



2 cups Acacia or other strongly flavored honey

¾ cup Grape Seed Oil

1 cup Light Soy Sauce

¾ cup White Wine Vinegar


Sautéed Spinach:

½ lb. Spinach, thoroughly washed

1 clove chopped Garlic

1 tbsp. Butter

Grated Nutmeg

Salt and Pepper


To prepare this marinade:

Combine honey, grape seed oil, soy sauce, and white wine vinegar.

Cover this fish with the marinade, cover and refrigerate for 24 hours.

Remove the fish and place in a pan.

Caramelize the fish under the boiler and finish in a preheated 400 degree oven until the fish reaches medium.

Reserve some of the marinade to use for sauce.


To prepare the spinach:

Heat the butter in a hot sauté pan.

When the butter begins to brown, add the garlic.

Add the spinach.

Cook until tender.

Season with nutmeg, salt and pepper to taste.

Set aside.


Heat reserved marinade to boiling point. Reduce heat and simmer for 2-3 minutes.


To assemble:

In the center of each of 6 large bowls divide the spinach.

Place a portion of fish on top and pour approximately 3 tbsp. of hot marinade over the top of each fish.

Pokē is a raw fish salad served as an appetizer in Hawaiian cuisine. Pokē is the Hawaiian verb for “section” or “to slice or cut”.

1 lb Boneless, skinless Coho Salmon Fillet*
1/2 cup Minced or julienne onion (sweet preferred)
½ – 1 tbsp Crushed Garlic (optional)
1/2 cup Chopped Green Onions
1 tbsp Sesame Oil (optional)
1 tsp Sea Salt (optional)
1/2 tsp Finely Grated Ginger
1 tsp Toasted Sesame Seeds
1/4 cup Light Soy Sauce
1 cup Ogo Seaweed (optional)

Cut Fillet into ½+ inch cubes. Combine all ingredients cover and refrigerate ½ hour and serve.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have any certain medical conditions.

When we are trolling we catch miscellaneous cods and rockfish. One of our favorite easy meals is fish tacos. We call these fish “bombers”. We make 2 varieties, Asian & Mexican. You can use any variety of fish for these including salmon, Alaska cod and shrimp all great choices.

3 cups Finely Chopped Green Cabbage
1 cup Rice Wine Vinegar
1/4 cup Sugar

2 cups Cooked Steamed Rice (White or Brown)

2 tbsp Olive Oil
2 cups Chopped Onion
1 lb Boneless Fish Fillet / Shrimp
1/2 Red or Yellow Pepper Sliced (optional)
1 tbsp Mined or Chopped Garlic
1 tsp Garlic Salt
2 tbsp Water
1 pkg “A Taste of Thai” Spicy Peanut Bake or
1/2 pkg Chicken Fajita Mix
1pkg Flour Tortillas Burrito Size
Extras: Salsa & Taco Sauce, or Mae Ploy Sweet Chilli Sauce, & “A Taste of Thai” Peanut Sauce
Cook rice and keep warm.

Combine finely chopped green cabbage, rice wine vinegar and sugar to make “slaw”. Mix thoroughly and put in seal-able container refrigerate.

In medium skillet saute onions in olive oil, on low/medium heat until onion start to soften. Next add fish, peppers, garlic, salt, and water, cover let cook until fish flakes apart. Remove cover and add either “A Taste of Thai” Spicy Peanut Bake or Chicken Fajita Mix. Continue cooking 2 to 3 minutes uncovered, stirring in seasoning. Turn off heat, & cover.

Warm Tortillas

Assemble “Bomber Tacos”: In warm tortilla put rice, add fish then slaw and top with your favorite “extras”.

1/4 cup Mayonnaise
2 tbsp Ketchup
2 tbsp Chopped Pickle
1/2 tsp Dill Weed (optional)
1/2 tsp Tarragon (optional)
2 tbsp Finely Chopped Onion (optional)
1 tsp Salt
1 – 2 Smoked Coho Salmon Chunks (1/2 – 3/4 lb)
8 – 10 Rye Bread Slices
4 -5 Swiss Cheese Slices (or your favorite cheese)
1 can Sauerkraut
Butter or Cooking Spray

Mix first seven ingredients in a bowl. Crumble smoked Coho salmon and place on half the slices of bread. Place cheese slices on top of the smoked Coho salmon, then top with sauerkraut. Spread a generous amount of the sauce mix on the other slices of breads and put together. Melt butter or spray skillet with cooking spray. Place sandwich in skillet on medium heat, cover and cook 3 to 4 minutes or until bread starts crisping, flip over cook other side until golden. Remove and enjoy with a large dill pickle and a cold glass of lemonade.

3-6 ounce fish portions, marinated
English muffins, toasted
Hollandaise sauce (to taste)

Bake or grill marinated fish portions. After cooking, place on muffins and cover with sauce.

¾ cup Halibut in bite sized pieces
2 cans Cream of Potato Soup
1 can Cream of Mushroom Soup
1-1/2 cups Corn
1-1/2 cups Carrots, sliced and cooked
8 oz. package Cream Cheese
1 Onion, chopped
1-2 Garlic Cloves, minced
3 cups Milk
Salt and Pepper to taste
Parsley and Cayenne Pepper (optional)

1 Julienne sliced onion
2 pounds halibut
1/8 cup white wine
1/8 cup lemon juice
(to taste)salt, pepper, garlic

Mayonnaise Mixture
1 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Dill weed

Bread Topping
2 cups bread crumbs or PANKO
1/4 cup Parmesan cheese
(to taste) pepper, garlic
(enough to bind) butter, melted

Slice onions and place in the bottom of a casserole dish.
Place halibut on top of the onions.
Splash the fish with the wine and lemon juice.
Make up the mayonnaise mixture and spread over the top of the halibut.
Combine the bread topping and cover the mayonnaised halibut.
Bake in a 350 degree oven for about 30 minutes.

From Simply Shrimp, Salmon, and Fish Steaks. By Leslie Glover Pendleton (and adjusted by Cath and Gary)

This dish is best with Halibut Cheeks. I’ve included the original amounts for the sauce, but we nearly doubled it because we wanted more. We’ll let you choose. Serves 4.

In a large, deep skillet, cook over moderate heat, stirring, until it begins to color
• 1 to 1 ½ cups chopped onions
• 1 tablespoon vegetable oil

• 2 to 4 large tomatoes, chopped (about 2 ½ to 5 cups or canned equivalent)
• 2 to 3 teaspoons curry powder
• ½ to ¾ teaspoons salt
• ¼ to ½ teaspoons sugar

Simmer, uncovered, for 15 minutes stirring occasionally. Then add
• 1 ½ pounds halibut cheeks cut into 2-inch chunks
simmer, stirring occasionally, for about 10 minutes or until it is opaque.

Meanwhile, in a small saucepan, combine
• 2 cups canned chicken broth (or “Better Than Boullion” Not Chicken vege)
• 2/3 cup dried cranberries (Craisins)
bring to a boil. Stir in
• 1 ½ cups couscous

Remove from heat. In a small skillet, over moderate heat, cook, stirring, until pale golden (about 3 minutes – taking care not to burn the nuts)
• 2 tablespoons butter
• ½ cup sliced almonds

Add almonds to the couscous. Then serve as a bed, with a hole in the center for the fish and sauce. Season all with
• Salt
• Freshly ground black pepper

And garnish with
• 2 to 4 tablespoons chopped fresh cilantro or parsley

1 to 2 Black Cod Fillet Portion(s)
1/3 cup Mr. Yoshida’s or Teriyaki Marinade Sauce
1/4 cup Water

You don’t have to thaw the fillet(s), open package(s) and rinse thoroughly. In large non-stick skillet, on low heat, add sauce and water. Place fish skin side UP and cover skillet with lid. Let fish cook until the skin freely pulls off the top of the fillet, 10 – 15 minutes. This is also good with King and Coho Salmon Fillets. It goes well with a baked potato, or steamed rice and steamed broccoli or asparagus.

1 to 2 Black Cod Collars (per person)
1/2 cup Mr. Yoshida’s or Teriyaki Marinade Sauce
2 tbsp White Wine

Preheat oven or grill to 375 degrees. Line a 9×13 cake pan with foil, or spray with cooking spray or lightly coat with olive oil.

Thaw and then rinse the collars thoroughly. Combine marinade sauce and wine in container or zip lock bag add raw collars, seal and slosh around to coat collars with mixture. Marinate sloshing occasionally for ½ hour. Remove collars from marinade and place in pan or on grill, cook until crispy about 12 minutes.

The meat is in small and odd shaped pieces on the collars, but it is rich and very oily. So don’t be afraid to get your fingers dirty. This is great to have with steamed rice and grilled zucchini, beans, or asparagus. Use some of the juice from the pan the fish was cooked in and pour over the rice with the fish, it is GREAT!

1-2 chunks Smoked Fish (6 to 12 ounces)
4 oz Cream Cheese (softened)
1/4 cup Sweet Onion or Green Onion Tops
1/2 cup Parmesan Cheese (optional)

Crumble fish as small as possible. Add to cream cheese and mix until smooth or desired texture. Finely chop onion and add to fish mixture along with grated parmesan cheese. Can be served immediately or chilled.

This is a great treat anytime of the year and goes great with strong cubed cheese, tropical fruit, berry trays and crackers. A cold glass of beer or your favorite white wine is a sure hit with this hors d’oeuvre anytime. It’s excellent in omelets too!

1 Garlic Bread 4 Cheese Pizza (Digiorno)
1 Coho Lox (4 oz package)
1 can Crushed Pineapple (6 oz)

Cut Lox into bite size pieces. Drain pineapple. Distribute lox and pineapple over the surface of the pizza and bake according to instructions on the pizza box.

We like to use the Digiorno 4 Cheese Pizza and add our own toppings, however other options for the crust, make it from scratch, or use a Boboli Pizza Crust, just remember to add the sauce and cheeses to your liking.

4 cups Cooked Steamed Rice (White or Brown)
1 pkg Fresh Raw Spinach
1 Smoked Black Cod Collar (1 per serving) or Leftover Cooked Fish (4 oz per serving)
Soy Sauce (to taste)
Rice Wine Vinegar (to taste)

Cook rice, heat smoked black cod collars/leftover cooked fish. Separate meat. Place large scoop of rice in a bowl, sprinkle with fresh spinach and top with fish. Drizzle with soy sauce and rice wine vinegar. You can also use a slaw (see “Bomber” Fish Taco recipe) instead of spinach and skip the vinegar.

8 cups Water
1.5 tbsp. Garlic Salt
2 each Bay Leaves
1-3 pounds Shrimp

1-2 pounds Shrimp, peeled
2 small Zucchini, sliced
1 cup Carrots, sliced
1.5 cups Onion, chopped
1 tbsp. Garlic
2+ tbsps. Oyster Sauce
2 tbsp. Wok Oil or Veg. Oil
Salt to taste

In wok or large skillet on high heat add oil, then carrots, cook 1-2 minutes.
Add onion, garlic, zucchini and shrimp.
Stir constantly.
After one minute add oyster sauce and continue to cook until shrimp are pink and firm (usually about 2-4 minutes).
Serve over steamed rice.

Thaw 1.5 pounds shrimp in refrigerator.
Bring 2 gallons of water with 2 tbsps. salt and 2 bay leaves to boil.
Add shrimp to water and let cook for 2 minutes.
Remove from stove and strain out water.
In large skillet, melt ½ cube butter and 1 tsp. crushed garlic.
Sauté for 2-3 minutes.
Reduce to lowest heat setting.
Peel shrimp and add to skillet (stirring occasionally).
Add 1.5 cups whole milk (or half and half).
Add 0.5 tsp. curry powder (more curry if desired) and 1 tsp. of salt.
Stir until smooth.
Increase heat to medium if you like a thicker sauce. DO NOT OVERCOOK.
Serve over rice with broccoli or asparagus.

Recipe by Amanda Lynn-Stach

Clean a 2-3 lb octopus and separate the tentacles and mantle. Bring a pot of salted water to a simmer and add the octopus, making sure that it is submerged. Simmer for 1 hour, 15 minutes. Cool the beast in a colander and then peel the skin and cut flesh into desired sized pieces.

*The cooked octopus will be marinated from 12 to 48 hours*

Prepare the marinade by combining:

1/2 cup light fruity olive oil
juice of one lemon
1 Tablespoon minced fresh oregano
3 cloves garlic, peeled and minced
1 bay leaf
salt and pepper to taste (bearing in mind the octopus has cooked in brined water)

Place the octopus chunks in the marinade and stow it in the fridge for between 12 and 48 hours. Remove the bowl an hour before grilling to allow the octopus to come back to room temp.

When ready to grill, prepare a gas grill or charcoal fire. Grill the octopus parts quickly until reheated and crisped, basting with the marinade. Enjoy.

Recipe by Amanda Flynn-Stach

1, 2-3 lb octopus
3 cloves garlic, peeled and crushed
1 bay leaf
3 Tablespoons olive oil
1 large onion, diced
1 teaspoon fresh thyme, minced (or 1/2 teaspoon dry thyme)
1 sprig fresh tarragon (or 1/2 teaspoon dry tarragon)
1 teaspoon fresh basil (only use fresh)
10 fennel seeds
3 medium tomatoes, peeled and cut into chunks (or use canned tom after draining)
2 cups “sturdy” red wine – such as cabernet sauvignon, syrah, tempranillo or malbec
salt and pepper to taste
1 Tablespoon garlic, minced
1/2 cup fresh Italian parsley, minced

Place the octopus, crushed garlic cloves and bay leaf in a pot and add water to cover. Cover the pot and bring to a boil over medium heat, then lower the heat and simmer an hour or slightly more, until the octopus is pierced easily with a thin bladed knife and a cut off piece is pleasantly chewy.

Remove the octopus to a colander to drain and reduce the cooking liquid over high heat until ready to use – you’ll need at least 1 cup of the liquid so be careful to not over-reduce it.

Cut the octopus into bite sized pieces.

Heat the oil in a large skillet over med-high, then sear octopus chunks, browning them lightly. Reduce the heat to medium and add the onion. Cook until the onion softens and then add herbs and tomatoes and cook 1 minute. Add the wine and raise heat to high and boil 2 minutes. Add 1 cup of the reserved octopus cooking liquid and then simmer mixture. Cook until the octopus is good and soft and the liquid has reduced to create a sauce. Add the minced garlic and cook 5 minutes. Season with salt and pepper to taste and then add half the parsley. Remove from heat and garnish with remaining parsley. Serve warm or room temp.

1-1/2 – 2 lbs. Wild Alaskan Salmon, Octopus, or Squid
2 cups Vinegar
1 tbsp. White Wine
6 small raw Red Peppers
2 inches Ginger Root, smashed
2 tsp. Salt
2 cloves Garlic
6 whole Cloves
1/8 tsp. Sage
1 Bay Leaf

Combine all the ingredients, including the fish, in a cooking pan.
If you are using octopus or squid, cut it into bite-sized pieces.
Let mixture stand for 16 or more hours, depending on when you plan to serve.
Just before serving, place the cooking pan and contents on medium heat and simmer for 15 minutes.
Drain the fish or octopus.

Fry the fish or bite-sized octopus in a skillet containing olive oil until brown.

Or just serve pickled in a salad.

Try with salmon and white fish, these mostly in your refrigerator sauces, add a burst of flavor and often use up that last couple dabs in the bottle.

Salad dressings are full of flavor and can accent a dish without time consuming preparation. I think from scratch is always the better way, but sometimes it just doesn’t fit the schedule. Italian, Greek, Asian and Caesar dressings all work great. Chunky salsa is also very tasty for this purpose.

Thaw fish and rinse portions thoroughly then place in container with lid or zip lock bag. Add “marinade” approximately ¼ to ½ cup for 4 portions. Seal container/zip lock bag and let stand for 10 to 30 minutes in the refrigerator, remove from container and bake, broil or grill.

1 quart Pineapple Juice
¼ pound Brown Sugar
½ cup Liquid Smoke Flavoring
½ cup Worcestershire Sauce
1 tbsp. Cayenne Pepper
1 tbsp. Dill
2 tbsps. Granulated Garlic
2 cups Water

Mix all together then add fish. Marinate ½ – 1 our (depending on thickness of fish). Do not over marinate. Will marinate up to 4 pounds.

For Grill or Oven

3 cups Fresh Basil Leaves
½ cup Fresh Parsley
3 heads Garlic (to taste)
¾ cup Toasted Pine Nuts
1 cup Grated Parmesan Cheese
½ each Juice of Squeezed Lemon
½ cup Extra Virgin Olive Oil

Place ingredients (except olive oil and parmesan cheese) in the bowl of a food processor equipped with a steel blade.
Slowly add only enough oil to bind ingredients.
Process until nuts are finely chopped but not pureed.
Add parmesan cheese and process until just combined.
Season with freshly ground black pepper and salt to taste.

1 cup Mayonnaise
½ cup Sweet Relish
¼ cup Catsup
1 tbsp. Garlic Pepper
1 tbsp. Tabasco Chipotle

Stir all ingredients together to use as a dip with fried or grilled fish or shrimp.

½ cup Horseradish
½ cup Catsup
1 tbsp. Soy Sauce

Mix together and use as a dipping sauce if you aren’t a sissy.
Great with boiled or fried shrimp.

1/2 cup Dry Sake
1/2 cup Mirin
8 Tbs. White miso paste
3 Tbs. Sugar

Mix very well to break up the clods of miso.

Marinate fish overnight (or more) in a zip lock. I have baked the fish in the marinade or I have grilled them on the BBQ…either way, it is a remarkably simple and very tasty way of preparing black cod.

1 cup Bisquick/Krusteze
2 each Eggs
2 tsps. Garlic Pepper
2/3 cup Milk or Beer

Stir together until smooth.
Makes enough for 2 pounds of shrimp or fish.

5 large Potatoes, cut large
4 large Red Beets, cut large
3 large Onions, cut large
8 large Carrots, cut large
2 Garlic Heads, skin removed
¾ tbsp. Garlic or Onion Salt (or to taste)
6 oz. homemade or Contadina Pesto
1 tbsp. Olive Oil

Combine all ingredients in a large baking pan.
Work all ingredients together to ensure complete coating.
Cover pan with foil and bake at 400 degrees for 15 minutes.
Remove cover, stir around, recover and bake for 15-20 more minutes.

32 oz. package of Frozen Potatoes
1 stick Margarine or Butter
2 cups grated Cheddar Cheese
16 oz. Sour Cream
1 tsp. Pepper
1 can Cream of Chicken Soup
½ cup chopped Onions

Defrost potatoes, melt margarine or butter.
Add remaining items to the butter and mix.
Pout mixture over potatoes and mix.
Put in an oblong greased baking dish and bake at 350 degrees for 1-1/2 hours until edges are brown and the liquid is absorbed.

Variation: use cream of mushroom soup with fresh chopped mushrooms, green peppers, green onions, or ½ tsp. garlic powder.

5 medium Potatoes
1/3 cup Sliced Green Onions
2 cloves Garlic, minced
2 tbsps. Butter or Margarine
8 ounces Sour Cream
¼ tsp. Pepper
5 tbsps. Milk
Fresh Parsley (optional)

If desired, peel potatoes, then quarter them.
Cook, covered in boiling water until tender. Drain.
Meanwhile, in small skillet, cook green onions and garlic in heated butter until tender.
Mash potatoes.
Add onion mixture, sour cream, ½ teaspoon salt and pepper.
Gradually beat in enough milk, to make smooth.
Transfer to greased 1.5 quart casserole.
Cover and chill up to 24 hours.
Bake uncovered at 350 degrees for 45-50 minutes.
Sprinkle with parsley.

4 cups Pasta (any style)
1-3 cups Leftover Fish
1 tsp. Salt
½-1 cup Pesto
1 tbsp. Olive Oil
¼ cup Feta Cheese
1-2 Medium Tomatoes, diced
0-30 Greek/Italian Olives (optional)

Drain cooked pasta thoroughly.
In large pot on low/medium heat, combine pasta, fish, olive oil, salt, pesto and olives.
Cook 2-4 minutes or until nicely warmed.
Add cheese and tomato.
Mix well.
Serve with garlic or heavy bread.

5 each Potatoes
1 tbsp Olive Oil
2 tsps Basil
2 tsps Oregano
1tsp Garlic or Salt

Pre-heat oven to 450 degrees.
Cut potatoes into small pieces.
Put oil on bottom of pan and add potatoes.
Sprinkle herbs and salt over potatoes and stir thoroughly.
Cover dish with foil and bake for 30 minutes.
Uncover and bake another 5 minutes or until potatoes are fully cooked.