Sunday, December 11, 2016

Miso Glazed Blackcod

Miso-Glazed Black Cod

Black cod is one of our favorite fish, and this recipe from Bonnie Millard is a delicious way to prepare it. The dish is rich, and intensely flavored from a good 8 to 24 hours (or up to 3 days) of marinating time. It is worth the wait! Serve with hot rice.

1/3 cup dry sake
1/3 cup mirin
1/3 cup red miso
3 tablespoons packed brown sugar
2 tablespoons soy sauce
1 teaspoon grated fresh ginger

4 (6-ounce) black cod fillets
2 tablespoons chopped green onion, for garnish

To make the marinade, in a medium bowl, mix together the sake, mirin, red miso, brown sugar, soy sauce, and ginger until smooth and well blended. Place the cod fillets and the marinade in a large Ziploc bag, and squeeze out as much air as possible. Place the bag in a bowl and refrigerate for 8 to 24 hours, turning the bag over occasionally.
Turn on the broiler and arrange the rack one level down from the top. Place the cod fillets in an ovenproof pan, and broil for approximately 5 minutes or until the top of the fish is caramelized and dark brown.
Top with the chopped green onion.

Makes 4 servings

Tuesday, December 8, 2015

The Fishes & Dishes 2015 Holiday Gift Guide

The holidays are fast approaching, and we've rounded up some great gift ideas for everyone on your nice list!

Food Gifts

Drifters Fish Holiday Salmon Share
Give beautiful, wild Copper River sockeye salmon this year! Order by December 15th and Nelly and Michael Hand will have 10 pounds (approximately 22 6-8 ounce portions) of frozen, vacuum packed portions delivered via Fed Ex overnight to  your giftee’s doorstep.

Alaska Pure Sea Salt Gift Sets
Gift a sampler of sea salt harvested from the Gulf of Alaska. Great flavors such as Spruce Tip,
Wild Blueberry, Alder, Fresh Lemon & Lime, and Spicy Hot Pepper.

Klawock Oceanside Smoked Salmon
This delicious smoked and canned salmon comes in beautiful, giftable birch boxes.
Give Red king, sockeye, coho or a mix of all three.

Chinook & Company Smoked Salmon Box
These Alder smoked Sockeye fillets are convenient for travel and giving as no refrigeration is needed. Each box is hand packed and rich in Omega-3's.

Alaska Weathervane Scallops
Each 5 pound box contains 4 individual tear away bags for easy use. Check out the recipe page on their website for some fantastic recipes from Chef Mona Stone!

Port Chilkoot Distillery
Their London dry style 50 Fathoms Gin or Icy Straits Vodka is sublime in a martini, or any other cocktail.

Alaskan Kelp Pickles
These might sound weird, but trust us, they are delicious! Made in Sitka. Also available is Kelp marmalade.!alaskan-kelp-products/ccdv

Do good, feel good. SeaShare is a non-profit committed to helping the seafood industry donate to hunger-relief efforts in the US. through donations from generous fishermen and processors around the country. $50 provides 400 seafood servings to those in need.

Clothing & Jewelry

Salmon Sisters Gift Box
Everybody’s favorite Salmon Sisters have a variety of great gift packs available, filled with Salmon sisters clothing and other great swag.

907 Clothing Co
907 is Alaska's area code, and the name of this clothing company from two sisters from Haines.
Lots of cute designs for men, women and children.

Grundéns Sedna Bibs and Jacket
Grundén’s has come out with a line of raingear made specifically for women, and its what every girl on your shopping list wants this year!

Ray Troll Shirt
From the brilliant mind of Ray Troll comes the latest holiday shirt, Merry Fishmas. Or grab the classic Coho Ho!

Indigenous Princess
This Alaska Native family business specializes in original, handcrafted skin sewing.
Pick up an affordable and beautiful sea otter bangle or a more extravagant fur seal cuff for that special someone!

Janine Gibbons Jewelry
Pick up some beautiful metal or enamelwork jewelry from SE Alaskan artist Janine Gibbons.


Wintersong Soap Devil's Club Salve and Soap
Great for boys and girls, this salve made with Devil's Club, a plant from the Alaskan Forest, will help heal wounds, relieve sore muscles and take the sting out of insect bites. Pair with their yummy soap!

Arxotica Skincare
Alaska Native triplets Michelle, Amy and Cika Sparck are the owners of this natural skincare company utilizing arctic botanicals and traditional knowledge in their serums and lotions.

Design, Housewares and Photography

Tidal Visions iPhone Wallet
This one of a kind wallet makes grab and go so much easier. It will hold some credit cards and your i.d. and is made from salmon leather upcycled from fishery byproducts.

Trickster Company
Love the design coming out of this Alaskan Native design group. The cards would be great for your next poker night, and the limited edition, signed and numbered snowboard would make a great gift for someone very special!

Gurgle Pot
These lovely pitchers make a whimsical gurgle when pouring.

Fishing For A Living Coffee Table Book
Jana Suchey has compiled her beautiful black and white fishing photos from the derby days of the 80’s into this coffee table book.

Monday, July 27, 2015

Woodstock Farmer's Market

Fishes & Dishes Ceviche recipe was featured at the Woodstock Farmer's Market using fresh, local sushi grade Albacore tuna provided by Flying Fish Sustainable Seafood Market (located at 23rd and Hawthorne in Portland). We also served up Hawaiian Poke using the same wonderful fish. For those inquiring, here are the recipes!

In ceviche, the fish is “cooked” by the citrus juice. You can experiment with using different types of  seafood, just make sure it is of the freshest, best quality. If using    tuna, marinate for no more than 15 minutes or the fish will turn gray.

1 pound sea scallops, bay scallops, halibut or albacore tuna, best quality
1/2 cup lime juice
1/3 cup fresh orange juice 
1/2 fresh jalapeño, seeded and minced, optional
1/2 cup minced red onion
Sea salt and freshly ground black pepper
1 ripe avocado, diced
1/2 cup chopped fresh cilantro leaves
1 orange, peeled and diced
Tortilla chips

Cut the sea scallops against the grain into 1/4-inch-thick pieces (approximately 3 pieces per scallop), or cut fish into about 1” pieces.
Combine the lime and orange juice, the jalapeño, and the red onion in a medium, nonreactive bowl (glass or ceramic). Add the scallops and press down to submerge them in the juice. Refrigerate for a minimum of 6 to 8 hours, or until the scallops are opaque all the way through.
Add the salt and pepper to taste. Gently fold in the diced avocado, chopped cilantro, and diced orange. 
Scoop out servings with a slotted spoon to drain excess liquid. Serve with crisp tortilla chips.  Makes 4 to 6 servings

Tuna Poke
A delicious Hawaiian classic!
1 pound fresh tuna, cut into 1/2 inch chunks
2 teaspoons freshly grated fresh ginger
1/4 cup soy sauce
1 tablespoon
1-2 teaspoons sriracha
2 green onions, sliced
2 teaspoons toasted sesame seeds

Combine the green onions, finger, soy sauce, sesame oil and sriracha. Toss in the tuna and coat.
Marinate for 15-30 minutes. 
Garnish with green onions and toasted sesame seeds and serve.


Wednesday, December 31, 2014

Smoked Salmon Salad with Artichoke Hearts and White Beans

The holiday’s are over, and we are all craving light, easy, healthy food after the over indulgence of December. This salad couldn’t be easier to throw together, and makes a satisfying, filling lunch filled with vitamins and Omega 3’s. You can even layer it in a mason jar (dressing on the bottom) to take for lunch. Just give it a shake before eating!

Smoked Salmon Salad with Artichoke Hearts and White Beans
1 can artichoke hearts, rinsed and quartered
1 can white beans, rinsed and drained
1 can smoked salmon
1/4 cup packed Italian parsley (flat leaf), chopped
Romaine lettuce
Lemon Vinaigrette:
1/4 cup olive oil
3 tablespoons lemon juice
1 teaspoon Dijon mustard
Pinch each of sea salt and white sugar
Freshly ground black pepper
 Mix together all vinaigrette ingredients and set aside.
Quarter the artichoke hearts and put in a large bowl. Drain and rinse the white beans and add to bowl. Add one can smoked salmon, juice and all. Toss with the parsley and vinaigrette (to taste) and serve over romaine.
Serves 2-4

Saturday, December 20, 2014

Cioppino for a Festive Holiday Main Course

'Tis the season for coming together with friends and family and lots of eating and drinking. Our Cioppino recipe is delicious and easy, and you can make most of it ahead of the party, leaving you more time to socialize with your guests. All you have to do is reheat the base and gently poach and steam the seafood right before serving. Don’t let the long list of ingredients daunt you, it’s really much easier than it looks! You could also make the base ahead of time and freeze until you need it.
Feel free to substitute seafood as needed. In the below picture, I swapped out sea scallops for the prawns.

This is a beautiful, tasty main dish that is easy to stretch to accommodate those extra guests. Just make sure there is lots of good, crusty bread on the side. Serve this up with a salad of arugula, roasted delicata squash (also do ahead) pomegranites and goat cheese, and you’ve got one festive supper.


(excerpted from the Fishes & Dishes Cookbook: Seafood Recipes and Salty Stories from Alaska's Commercial Fisherwomen. ©Epicenter Press 2010

2 Tablespoons extra virgin olive oil
1 large onion, chopped
1 cup finely diced celery
4 cloves garlic, minced
2 large carrots, finely diced (about 1 cup)
1 medium bulb fennel, chopped (about 1 cup)
2 (28-ounce) cans whole or crushed tomatoes with their juice
1/4 cup chopped fennel fronds (optional)
1 packed tablespoon fresh chopped rosemary leaves
1 packed tablespoon fresh chopped thyme
1 packed tablespoon fresh chopped oregano
1 teaspoon crushed red pepper flakes (optional or to taste)
2 cups dry white wine
1 tablespoon red wine vinegar
5 cups clam juice
1.5 pounds mixed fish (like halibut, cod, salmon)
1 pound peeled prawns, tails on
1 pound Manila clams, cleaned
1 pound mussels, debearded
1/4 cup lemon juice
1/2 cup fresh chopped Italian parsley (flat leaf), plus additional for garnish
Sea salt and freshly ground black pepper

Heat the olive oil in  a large pot over medium heat, and saute the onion, celery, garlic, carrots, and fennel until soft, about 8 minutes. Add the tomatoes (if using whole tomatoes, which I prefer, crush them with your hands before adding to the pot), fennel fronds, rosemary, thyme, oregano, red pepper, 1 cup of the white wine, and the red wine vinegar. Bring to a boil, then decrease the heat to medium-low and simmer uncovered for 30 minutes.

In a medium pot, bring the clam juice and the remaining 1 cup of white wine to a low simmer. Gently poach the fish and prawns in the clam juice in batches, about 2 to 4 minutes until the prawns are curled and the fish is starting to flake. Remove the fish and prawns with a slotted spoon and set aside, covered. Add the clam juice to the vegetable sin the big pot. Bring the stew to a boil, add the clams and mussels, and cover the pot. Decrease the heat to medium-low , and cook for 15 minutes until the clams and mussels have opened. Add the lemon juice, 1/2 cup of the parsley, and salt and pepper to taste.

Spoon a variety of fish and shellfish into each bowl, and spoon hot soup around and over the seafood. Sprinkle with the additional chopped parsley. Serve hot.

Makes 6-10 servings