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Wild Seafood Recipes
Wild Seafood Recipes

Tim BergCooking with Alaska Tim

Our owner and founder, Tim, shares his favorite recipes for 100% Wild Alaskan shellfish, salmon and whitefish, along with a selection of gourmet seafood from around the world. Bon appetit!

Watch Tim's Videos on Cooking Wild Seafood

Great Alaska Seafood Signature Recipes

  • Broiled Salmon
    Super easy, but oh, so elegant. Use our Lemon Caper Sauce to add the taste of tart capers and lemons, balancing the rich wild salmon filet.
  • Cedar Plank Salmon
    Our cedar plank creates a woodsy smoke flavor that is decadent and rich. Try it this week, right on your patio grill.
  • Grilled Alaska Octopus
    Grilling delivers an octopus thats both crisp and tender. Make sure your fire is hot enough to crisp the exterior without drying out the interior.
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Wild Salmon Recipes

Broiled Salmon

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Poached Salmon

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Sautéd Salmon

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Salmon Salads

Microwave Salmon

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Salmon Burgers

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Grilled Salmon

Baked Salmon

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Alaska King Crab Recipes

Dips and Sauces

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Grilled Crab

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King Crab Essentials

Stove-Top Dishes

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Wild Alaska Halibut Recipes

Baked Halibut Recipes

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Steamed Halibut

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Halibut Cheeks

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Cold Salads

Grilled Halibut

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Tacos

Potpourri

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Wild Shellfish Recipes

Entrées

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Appetizers and Salads

Scallops

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Ahi Tuna Recipes

Seared Ahi Recipes

Sashimi (Sushi)

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Octopus Recipes

  • Sfakia Octopus
    Serve this with anchovy bread and a warm salad of bitter greens.

Black Cod, Rockfish & Ling Cod Recipes

  • Best Beer Batter
    The world's best beer batter recipe. Made with a really good beer and a little malt vinegar.

White Fish Tacos

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Great Alaska Seafood Thawing Instructions

Fish & Scallops: The best way to thaw your fish or scallops is to leave them in the refrigerator overnight, allowing at least 8-10 hours. Sometimes the vacuum packages lose their seals in transit. This is normal. In those cases, use those packs first by taking the fish out of the packaging on a plate with plastic wrap over it and place in the refrigerator overnight.

For quicker thawing, place the vacuum sealed pouch in a bowl of cool water for 30-46 minutes. Do not use warm water, as it can cause the seafood to lose flavor and texture.

Crab:Crab is pre-cooked and can be thawed and eaten cold or cooked from frozen. Prior to cooking, rinse crab under cold water to remove salt water brine coated on legs that is used to preserve freshness.

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Lobster: For best results, put lobster tails in their wrappers on a plate in the refrigerator the day before you plan to cook them. If you don't have time, soak the lobster tails in cold water until thawed. Lobster claws are pre-cooked and can be thawed and eaten cold or cooked from frozen.

Shrimp: Shrimp also thaw best overnight in the refrigerator. For quicker thawing, take the shrimp out of the package and put in a bowl of cold water, letting a trickle of cold water run into the bowl while excess water goes down the drain. The shrimp should be ready to cook in about 15 minutes using this method. Shrimp can also be boiled from frozen.

Seafood Consumer Information
Thanks for visiting!
Tim BergYour host, owner, and fishing expert
Alaska Tim

Contact us:
Great Alaska Seafood

Visit us, or write to:
Peninsula Processing & Smokehouse
720 Kalifornsky Beach Road
Soldotna, Alaska, 99669

Local Phone: 907-262-8846

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Prepare the Perfect Alaskan Scallop
The secret to cooking perfectly carmelized, moist and flavorful Alaskan scallops.
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How to Debone Wild Alaska Salmon.
It's easy to remove the bones from our wild Alaska Salmon fillets. And it takes only a minute or two.
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Skinning Salmon For Cooking
Chef Mark Parmely and Tim are preparing to make Cerdar Plank Salmon on the grill.
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Cooking Planked Wild Salmon on the grill.
The cedar planks are available from our store.
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Perfect King Crab Legs!
Chef Mark guides you through making PERFECT Alaskan King Crab Legs.