Recipes
Exquisite Recipes Featuring Wild Fish and Delicacies from the Northern Pacific
Several recipes from the Pacific Wild Fish
Recipes for making simple and amazing dishes
Pacific Wild Fish product catalog
Sockeye salmon, coho salmon, cod, halibut, scallop and whelk.
DIET Pacific COD IN THE STEAMER
Green onion — 20 g, Garlic — 10 g, Parsley greens — 15 g, Fresh mint — 10 g, Lemon juice — 40 ml, Fresh Pacific cod — 800 g.
Chop the herbs, mix them with garlic, add mint, lemon juice, salt and spices to taste. Cut the fish into 100g pieces and rub the marinade on it. Once the water has come to the boil, put the fish into the steamer and cook for 10 minutes.
Chop the herbs, mix them with garlic, add mint, lemon juice, salt and spices to taste. Cut the fish into 100g pieces and rub the marinade on it. Once the water has come to the boil, put the fish into the steamer and cook for 10 minutes.
Fried SCALLOP
Scallop, Olive oil — 2 tbsp, Butter — 15 g, Spices to taste.
Add the spices to taste to the defrosted and washed scallop, stir. Grease a frying pan with olive oil and put it on the cooker on maximum heat. Once the pan is hot, lower the heat to medium-low, add a piece of butter and wait for it to melt. Fry the scallops in the butter for 2-3 minutes at a time until golden brown.
Add the spices to taste to the defrosted and washed scallop, stir. Grease a frying pan with olive oil and put it on the cooker on maximum heat. Once the pan is hot, lower the heat to medium-low, add a piece of butter and wait for it to melt. Fry the scallops in the butter for 2-3 minutes at a time until golden brown.
WHELK STEW WITH VEGETABLES
Freshly frozen whelk fillet — 6 pcs, Bell pepper — 1 pc, Onion — 1 pc, Garlic — 2 cloves, Butter — 1 tbsp, Green onions — 2-3 stalks, Spices to taste.
Pour the rinsed whelk into a saucepan with cold water and put it on the cooker over medium heat. Once the water has heated up to about 60°C remove the pan from the heat and allow the whelk to cool in this water. Quickly fry the onions and bell pepper in a well heated pan until the onions are golden. Squeeze out garlic, add butter, salt, pepper, spices, and green onions. Lastly place the whelk in the pan. Fry everything together for 2 minutes.
Pour the rinsed whelk into a saucepan with cold water and put it on the cooker over medium heat. Once the water has heated up to about 60°C remove the pan from the heat and allow the whelk to cool in this water. Quickly fry the onions and bell pepper in a well heated pan until the onions are golden. Squeeze out garlic, add butter, salt, pepper, spices, and green onions. Lastly place the whelk in the pan. Fry everything together for 2 minutes.
Fried fish fillet
Soy sauce — 2-3 tbsp, Lemon juice — 2-3 tbsp, Olive oil — 1-2 tbsp, Fillet of sockeye salmon — 100 g, Salt, spices to taste.
Defrost sockeye salmon fillet. Marinate it in lemon juice and soy sauce. Season with salt. Season with black pepper or Provencal herbs if desired. Grill the fillet until cooked, 3 to 5 minutes on each side.
Defrost sockeye salmon fillet. Marinate it in lemon juice and soy sauce. Season with salt. Season with black pepper or Provencal herbs if desired. Grill the fillet until cooked, 3 to 5 minutes on each side.
Sockeye Salmon Avocado Tartare, the Perfect Appetizer
1/2 lb (200 grams) wild-caught sockeye salmon, slices of red onion, juice of 2, 3 limes, a handful of chopped fresh cilantro, 1 tablespoon extra virgin olive oil, 1 teaspoon Dijon mustard, pinch of dry oregano, salt and pepper, 1 teaspoon capers, 2 avocados,1 tablespoon fresh lemon juice, salt, and pepper to season the avocado (to taste).
Cut the salmon into small cubes.
In a glass bowl, mix all the ingredients with the sockeye salmon (except for the avocado layer ingredients), toss, making sure everything is coated with all the juices and spices, cover, and refrigerate for about one hour.
After one hour, take the sockeye salmon out of the refrigerator and taste it. Adjust seasoning if necessary (it might need some lime, salt, or pepper). Optional: reserve some of the onion slices that have been marinating with the salmon for decoration.
Cut the avocado into small dices, and drizzle some extra virgin olive oil, lemon juice, salt, and pepper, to taste.
To mound the tartare, place a cake ring in the center of the plate and start filling in with half of the avocado, trying to layer, leveling, and gently pressing down. When you are done with the avocado, add half of the salmon mixture, level, and gently press down.
Slowly remove the cake ring and repeat with the second tower. Serve immediately.
Cut the salmon into small cubes.
In a glass bowl, mix all the ingredients with the sockeye salmon (except for the avocado layer ingredients), toss, making sure everything is coated with all the juices and spices, cover, and refrigerate for about one hour.
After one hour, take the sockeye salmon out of the refrigerator and taste it. Adjust seasoning if necessary (it might need some lime, salt, or pepper). Optional: reserve some of the onion slices that have been marinating with the salmon for decoration.
Cut the avocado into small dices, and drizzle some extra virgin olive oil, lemon juice, salt, and pepper, to taste.
To mound the tartare, place a cake ring in the center of the plate and start filling in with half of the avocado, trying to layer, leveling, and gently pressing down. When you are done with the avocado, add half of the salmon mixture, level, and gently press down.
Slowly remove the cake ring and repeat with the second tower. Serve immediately.