Rule #1 when purchasing seafood: know your source. As with any exchange where quality matters, it pays to do a little research, and to establish trustworthy relationships with your fishmongers. Case in point - a man in Bellevue, Washington, was recently found guilty of purchasing more than 65 tons of turbot from China, and then repackaging the lot and selling it in the US as halibut. While both are tasty members of the flatfish family, turbot average around 30-40 pounds - and halibut can reach 400. Halibut steaks also tend to be somewhat denser than turbot, are fished in Alaskan waters rather than Atlantic or Mediterranean, and fetch a higher price on the market.

A turbot caught in Ireland in 2005, and a halibut caught in the Bering Sea in 2003.

The man in question later wrote an apology that was published in seafood industry magazines, and was forced to donate the profits he’d earned to the National Fish and Wildlife Foundation. His sentencing is scheduled for February.

All Alaskan Harvest products are guaranteed .

The Pacific Northwest is home to a number of precious culinary gems - some classic, like wild Alaskan seafood, Washington berries and apples, and Oregon cheeses and hazelnuts, and others more recently polished to take their places in the repertoires of cooks - Oregon pinot noir, for one, and the only certified organic saké brewed in the US. Local chefs have been combining these flavors for years to excellent effect, but the simple tricks behind Northwest flavors have yet to make their way into the mainstream. For those for whom saké is a hot, acrid bit of exotica choked down as a gesture to tradition at late-night sushi bars, here is a revelation: the good stuff is smooth, complex, easily as varied as wine, and is best enjoyed chilled. It also makes a great cocktail, and can be used for a number of different cooking purposes. This simple marinade combines some of the more interesting flavors in Northwest cuisine, and works great with everything from wild salmon steaks and halibut to scallops or shrimp skewers.

You will need:

• 1 - 2 lbs. wild Alaskan seafood: salmon, halibut, rockfish, scallops, shrimp - you choose
• 1 cup soy sauce (lighter is better in this case, to reduce sodium and allow other flavors predominance - good quality soy sauce is worth the small price difference)
• 1/2 cup olive oil
• 1/4 cup dark brown sugar
• 1/2 cup saké - something on the sweeter end of the spectrum; use filtered saké - the cloudiness of nigori styles is less desirable for this application, (although it doesn’t hurt to experiment - there are locally-made flavored sakés that add an interesting dimension to this recipe, like “coconut lemongrass”)
• 3 or 4 large cloves garlic, peeled, smashed, and minced
• 1 inch peeled fresh ginger, shredded or finely sliced
• a handful of coarsely chopped cilantro
• juice of 2 limes
• optional: 1/2 cup Thai sweet chili sauce, 3 T hot sauce (Sriracha, Tabasco, Habanero), ground cumin or anise, cracked black pepper

Original photo found here.

For the fish, you will need:

• 1 lb. fresh or thawed wild Alaskan salmon fillet – I used a gorgeous chunk of flash-frozen sockeye
• 1 T Dijon mustard
• 2 T kosher horseradish
• fresh thyme
• fresh rosemary
• salt and pepper
• olive oil

For the sauce, you will need:

• 1 c red wine
• a splash of port
• 1 shallot, minced
• a few sprigs of fresh thyme
• a bay leaf
• 1 c broth (I used unsalted vegetable bouillon)
• 2 T butter
• salt and pepper

1. Preheat the oven to 500. Rinse the fish under cold running water. Pour olive oil into your palm and rub it all over the fish. Set the fillet skin-side down on a sheet of plastic wrap, and then smear the Dijon and horseradish all over the top.

2. Finely chop the rosemary and thyme and coat the surface of the fish with the herbs. Shake salt over the top, and then cover in freshly cracked black pepper. Wrap the fish tightly in the plastic wrap and set it aside at room temperature for 30 minutes to an hour.

3. In a saucepan, combine the wine, port, shallot, thyme, and bay leaf. Simmer until the wine is nearly all evaporated. Remove the thyme and leaf, and stir in broth. Use only the amount of broth needed to equal the sauce you want; Bordelaise has a strong flavor, and you won’t need much. Set the sauce aside.

4. Cover the bottom of an ovenproof skillet with olive oil and heat to medium high. Unwrap the salmon and sear it skin-side up for a couple of minutes, so the crust seals in the natural juice of the fish.

5. Flip the fillet so that the skin side is down, and transfer the skillet to the oven. Bake at high heat for around 10 minutes, checking periodically for doneness. Cooking time will depend upon the thickness of the fillet; be careful not to over cook. Remove from heat and let rest while you finish the sauce.

6. Reheat the sauce and add butter. Whisk it all together, and finish with salt and pepper to taste.

7. When you serve the fish, it should slide easily off its skin onto a plate. Spoon the sauce directly onto warmed dishes beneath the salmon, and then drizzle it over the top.

I served this with garlic mashed potatoes, braised leeks with chantrelle mushrooms and spinach, and a dry Spanish red. Enjoy!

These fishing grounds had long been protected – until 2007, when the Bush administration lifted the ban on offshore oil leasing. The Minerals Management Service (MMS) has scheduled a lease sale in these waters for 2011, even though the National Marine Fisheries Service (NMFS) has warned against it, fearing destruction of natural habitat and subsequent damage to regional economies. The sale is opposed by a number of diverse groups, including the Alaska Marine Conservation Council and the World Wildlife Fund. Others cite the infamously bad weather as an argument against drilling, suggesting that the operations would be too dangerous for employees and too unstable for safe oil containment purposes. The MMS has refused a public forum on the topic. Meanwhile, the Alaska Independent Fishermen’s Marketing Association (AIFMA) and others continue to fight for the reinstatement of the protection of the region.

Tighter budgets can still produce wonderful seafood meals.  This preparation is relatively simple and quick, and can make use of leftovers: Friday night’s mashed potatoes and broiled salmon find new life in these savory cakes.  They can stand alone as an entree, or make great appetizers for group get-togethers.  They can be made ahead of time and reheated.  The original recipe appeared in the New York Times; I have adapted it and added some healthier touches and kick.

You will need:

• 3 bunches fresh spinach or other greens (if you use a robust winter green like kale or chard, remove the stems and thicker ribs)
• 4 cloves garlic, smashed and chopped
• 2 c leftover mashed potatoes
• 8 oz. cooked wild Alaskan salmon, flaked
• 4 eggs, beaten
• 2 tsp salt
• several cranks of freshly ground pepper
• ¾ c flour
• 2 ½ c panko bread crumbs
• ½  onion, finely chopped
• a few healthy shakes of ground cayenne
• olive oil

For the sauce, you will need:

• 4 or 5 cloves garlic, crushed
• 1 c sour cream or Greek yogurt
• a handful of fresh dill, minced
• pinch of nutmeg
• a few dashes of Worcestershire sauce
• zest of one lemon
• salt and pepper to taste
• lemon wedges (as garnish)

1.  Wash and coarsely chop the spinach.  Sautee the spinach, onions and garlic together until the spinach is completely wilted and the onions are translucent and golden.  Set the mixture aside to cool.

2.  In a large bowl, combine the potatoes, flaked salmon, 1 cup of the panko crumbs, 2 beaten eggs, salt, pepper, and cayenne.

3.  Squeeze as much liquid as you can out of the spinach.  Let it rest a moment and then squeeze it again.  Add the spinach to the potato-fish mixture and mix well.  Use your hands to make sure it’s evenly combined and there are no fish bones or potato lumps.

4.  Set up an assembly line: line up three wide bowls, and put the remaining panko crumbs in one, the rest of the eggs in the middle one, and the flour in the other.

5.  Form the salmon mixture into small patties, around 3 inches wide and ¾ inch thick.

6.  Drop each patty in the flour, coating it thoroughly.  Then, dip it in the eggs.  Finally, dredge it through the panko crumbs so that it is completely covered.  Reform and set the finished patties aside on a baking sheet, covering them with plastic wrap or a damp towel.  Let them rest in the refrigerator for 30 minutes to 4 hours.

7.  In the meantime, make the dill cream by combining the yogurt or sour cream with the rest of the ingredients.  Be sure to taste it and adjust the seasonings; you may want to add a small splash of vinegar or a pinch of sugar, depending on the acidity of the yogurt or sour cream.

8.  To cook the cakes, cover the bottom of a heavy skillet with olive oil and heat it to medium-high.  Cook the cakes in batches, turning them once to brown them evenly.  Drain them on paper towels or newspaper and keep them in a warm oven as you cook the rest.  Serve hot with the dill cream and wedges of lemon.

This recipe works with almost any seafood: crab, shrimp, and scallops are all great additions.  I like the smoked salmon because it allows you to use as little or as much as you have on hand and still get really big flavors out of the fish and the rest of the ingredients.  This will serve three or four; it’s quick and simple enough to make for one - reduce amounts accordingly.

You will need:

• 3-4 cups leftover rice 
• 6 oz. (or more) good quality smoked salmon
• 1/2 medium onion, finely chopped
• 5-6 cloves garlic, peeled, smashed, and chopped - big chunks are nice
• 1/2 red bell pepper, julienned
• 2 cups shredded hearty greens, such as kale, chard, or bok choy
• 1 inch fresh ginger, peeled and minced
• 4 or 5 scallions, cut into inch-long diagonals
• 1 cup frozen peas (optional)
• 2 eggs, beaten
• allspice
• nutmeg
• cumin
• ground chilies or chili flakes
• seasoned rice vinegar
• toasted sesame oil
• olive oil
• salt

You will need:

• 1 lb. (fresh or thawed) skinless, boneless white fish - halibut or cod are both excellent
• a handful of powdered sugar
• 2 lemons, one zested
• 5 cloves of garlic, sliced
• 2 cups strong vegetable broth
• 1/2 cup coarsely chopped Greek olives; kalamatas or mixed green olives are good
• salt, pepper, and cayenne
• olive oil

The winter holidays are a great time for preserving old traditions and starting new ones. Whether your Thanksgiving table is spread with a motley assortment of potluck dishes brought by friends, a gleaming feast catered by the chef of the house, or a homespun affair full of memory and warmth, this stuffing recipe is a classic addition. I like to make it a day ahead (leaving out the oysters) so I can enjoy the smells of sage and almonds and then let the mingle before dressing the turkey. I lightly sautee the oysters just before I put it into the bird. This makes enough to stuff a medium turkey (12-14 lbs.) and still have plenty left over for a side dish on the table.

You will need:

• 1 lb bread – crusts on, cut or torn into bite-sized pieces. I like to use a combination of black rye and sourdough, but anything will do. Whole wheat can sometimes be a little heavy or become doughy.
• 1 cup cooked wild rice
• 1 pt. medium or small raw oysters – rinsed, with the liquor reserved and set aside.
• 3 or 4 ribs of celery, chopped
• 1 large yellow onion, chopped
• 2 cups coarsely chopped mushrooms: button, crimini, oyster, shiitake, portabello, and chantrelle are all great; I don’t like to use dried mushrooms, but dried morels are nice if you have them.
• 1 cup sliced raw almonds, dry-toasted in a skillet and set aside
• ½ cup chopped dried fruit, such as raisins, cherries, currants, dates, or any combination thereof
• 4-6 cloves fresh garlic, coarsely chopped
• 1 cup or more of chicken or vegetable stock
• Fresh or dried herbs – I use more than a tablespoon of each (except cloves, cayenne, and rosemary – go lightly), but adjust according to your own tastes:
  • sage
  • parsley
  • nutmeg
  • cloves
  • thyme
  • rosemary
  • salt
  • pepper
  • cayenne

1. Spread the bread cubes out on a baking sheet and toast them in the oven, sprinkled with some of the herbs, plus a little salt and olive oil. Let them get good and dry, but not burnt.

2. Sautee the onions, garlic, mushrooms, and celery in a large frying pan. Add the dried fruit and almonds, and cook until the fruit is softened.

3.  In a large bowl, combine the bread cubes, vegetable mixture, rice, and herbs.  Toss everything together until it’s well mixed, and moisten with broth.  Adjust the seasonings according to taste.

4.  If you’re going to stuff the bird immediately, add the raw oysters to the mix and moisten with both the broth and the liquor left over from the oysters.  If you’re going to wait, leave the oysters until you’re ready to do the stuffing.  If the stuffing is only a side dish, spread it out in a casserole and bake at 350 degrees for 20 minutes or so, until hot all the way through.

This salad makes a great appetizer for dinner parties or holiday meals.  The flavors are bright and tangy, and it’s both quick to make and very beautiful.  Be sure to use Belgian endive leaves that have a lot of magenta to them for the strongest visual effect.  I have adapted this recipe somewhat; the original comes from a thoughtful cookbook on healthy eating in which all of the dishes are organized according to color.  This was listed under the “Autumn” section of “Purple and blue,” along with recipes involving purple cabbage, capsicum, figs, grapes, currants, and eggplant.  This serves four.

You will need:

• 2 heads purple-tipped Belgian endive, leaves removed and rinsed
• 4 tsp rice wine vinegar
• 1 lb. fresh or thawed lump crabmeat
• 1 T minced fresh tarragon
• 2 T olive oil
• 1 T mayonnaise
• 2 tsp chopped capers
• Tabasco sauce
• Worcestershire sauce
• 1 T lemon juice
• salt and freshly ground black pepper

1.  Chill four salad plates.  Arrange three or four endive leaves on each plate.  Coarsely chop the rest of the leaves and toss them into loose beds atop the arrangements.

2.  Combine the rest of the ingredients in a bowl and season to taste – 2 or more healthy shakes of Tabasco, and a single shake of Worcestershire ought to be enough.  Some measure hot sauce by the drop; I like to overdo it.  Only mix until well combined – too much handling can make the crabmeat mushy.

3.  Divide the crab mixture equally between the plates and mound it up on the piles of endive.  Crack some more pepper over the top, or sprinkle with paprika and more lemon juice. 

Serve immediately.  This pairs well with hot crusty bread and olive oil for dipping, and with minerally white wines, such as some Pinot Grigios.  Follow up with warmer fare, like soup with dumplings or mushroom ragout and polenta.

Scallops are the ravioli of seafood: two-bite sized, and deceptively rich.  These are so good, you’ll want to keep eating well past full.  This preparation is very quick, so be sure your sides are ready before you start.  Garlic mashed potatoes and steamed asparagus with lemon are a nice addition, as is plain white rice seasoned with lemon zest and a roasted beet salad.

You will need:

• 4-6 large sea scallops per person, fresh or thawed
• ½ cup balsamic vinegar
• 2 T honey or 1 T brown sugar
• olive oil
• a handful of flour
• salt and pepper
• lemon wedges

1.  In a heavy skillet, combine the vinegar, honey, and a healthy splash of olive oil.  Whisk it together so that the honey is completely combined, and then allow it to thicken over medium heat, stirring frequently.  The sauce should become very fragrant.  Once it’s thickened, pour the sauce off into a bowl and set it aside.

2.  Rinse the scallops under cold running water, then dust them with salt.  Pour the flour onto a plate and lightly coat the scallops with the flour.

3.  Add a splash of olive oil to the pan that you cooked the sauce in, and let it heat up.

4.  Toss the scallops into the skillet and sautee until brown on the edges – not too long, or they’ll become rubbery.  They should be hot clean through, but still tender and moist, and should cut easily in half with a fork.

5.  Serve the scallops onto plates immediately, and drizzle with the balsamic glaze.  Squeeze a wedge of lemon over each serving, and grind fresh black pepper over the top.  Serve any leftover sauce on the side to pour over potatoes or rice.

A great photo.