#alaska seafood

A beyond divine depiction of Parmesan-crusted Alaska halibut, associating with a butter sauce, at the MediterraneoRestaurant in Norwalk, CT.

Alaska halibut kebabs, deeply involved with red onion. Recipe right here.

As described by Sara Mooers, and shared by AK Weathervane, this sublime dish features “Alaska weathervane scallops on root vegetable chipotle purée and sweet onion marmalade with our garden grown greens & carrots in a vanilla & orange white vinegar/ basalmic vinaigrette and walnuts.” Zowie.

Alaska (Weathervane) scallops cooked up at the Monterey Bay Aquarium.
Recipeshere.

Ninilchik Charters, people. Be there.

ViaRick Poon,, as posted on FB by Copper River Salmon.

“Crisp romaine lettuce, strawberries bursting with flavor, ripe avocado, blue cheese and broiled salmon make for one refreshing salad.” So says Kiss My Whisk, a blogger from Seattle. Recipe here.

The sockeye is from AK, natch, via Copper River.

Meet Eleanor Yatlin, of Huslia, AK, mother of Alaska blogger Angela Gonzalez, both Athabascan. She’s scraping a moose hide in the second photo.

Here’s a glimpse of Eleanor:

“Mom taught us how to cut fish at camp during the summers. I consider her ability to fillet a salmon an art. She was always careful and reverent when working on fish. She and the rest of the family had to work hard for every pound of fish we caught. She would work hard all day and still have energy to cut fish. She loves cutting fish. We had to take good care of her fish by keeping the fire going in the smokehouse. We had to hang them up and we were not allowed to drop it or get it dirty. She makes really good eating fish, whether it is half-dried or dried completely or frozen.”

It’s the Sheefish, leaping and gliding near Kiana Lodge, on the Kobuk River, 30 miles north of the Arctic Circle. The lodge is run by Inupiaq descendants Nellie and Lorry Schuerch.

Growing up with fish and fishing, Lake Clark, date unknown.

Via

Newly smoked salmon, Lake Clark National Park & Preserve.
Via