Archive for the 'Seafood' Category

CIA Chef Michael Skibitcky creates a fragrant and spicy red curry that pairs perfectly with sweet Alaska snow crab. The crab clusters make a stunning presentation and the dish is a great entree or shared appetizer.

Recipe at: http://ciaprochef.com/alaskaseafood/recipe12/


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CIA Chef Michael Skibitcky demonstrates how to make a fragrant and spicy red curry paste. He later uses the red curry paste with Alaska snow crab.

Recipe at: http://ciaprochef.com/alaskaseafood/recipe12/


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In this video, CIA Chef Michael Skibitcky prepares Provençal Alaska Salmon. The Alaska king salmon in this dish is served with grilled eggplant, peppers and zucchini and topped with tomatoes, niçoise olives for a delicious, healthy and light summer entree. You can also serve the salmon on top of a citrus rice pilaf.

Recipe at: http://ciaprochef.com/alaskaseafood/recipe10/

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CIA Chef Toni Sakaguchi poaches Alaska black cod in a deliciously hot, spicy, sweet and creamy tamarind sauce. The black cod has beautiful white flakey flesh that takes well to the gentle poaching.

Recipe at: http://ciaprochef.com/alaskaseafood/recipe15/


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CIA Chef Toni Sakaguchi prepares this deliciously hot, spicy, sweet and creamy Indian tamarind sauce. She later uses the tamarind sauce to poach an Alaska black cod.

Recipe at: http://ciaprochef.com/alaskaseafood/recipe15/

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CIA Chef Michael Skibitcky prepares five dipping sauces for tempura Alaska crab legs. A trick for making perfect tempura batter? Use ice water to prevent the formation of gluten, which will weigh down the batter. To perfume the tempura, add sesame oil to the frying oil, but not the batter itself. The tempura frying oil is at the perfect temperature at 350° F to allow the fried items to get crispy while not browning.

Recipe at: http://ciaprochef.com/alaskaseafood/recipe17/

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CIA Chef Toni Sakaguchi demonstrates how to coat Alaska halibut in Ras Al Hanout, a traditional Moroccan a spice rub. The cooling onion, parsley and sumac salad is the perfect foil to the spices on the fish.

Recipe at: http://ciaprochef.com/alaskaseafood/recipe1/


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CIA Chef Toni Sakaguchi demonstrates how to make Ras Al Hanout, a traditional Moroccan a spice rub. She later uses the spice rub on Alaska halibut.

Recipe at: http://ciaprochef.com/alaskaseafood/recipe1/


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In this video, CIA Chef Thomas Wong prepares wild Alaska Pollock, a very versatile fish that lends itself well to fresh and light summer vegetables. To make the dish a heartier meal, Chef Tom Wong pairs the fish with oven-roasted polenta. Unlike the darker-fleshed Atlantic pollock, Alaska pollock’s flesh is delicate, white and flaky.

Recipe at: http://ciaprochef.com/alaskaseafood/recipe9/


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Serving Alaska king crab is guaranteed to add a wow factor to the menu. CIA Chef Toni Sakaguchi pairs the deliciously sweet king crab meat with citrus, oregano and mango salsa. She uses the mixture as a topping for crispy tostones, which are double-fried and pressed plantains. This dish makes for a great appetizer or addition to a bar menu.

Recipe at: http://ciaprochef.com/alaskaseafood/recipe8/


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To appreciate the delicate flavors of the Alaska sole in this dish, CIA Chef Almir DaFonseca flavors the fish with a light and healthy orange zest marinade and citrus tahini sauce. Alaska dover sole is sustainably harvested between January to November.

Recipe at: http://ciaprochef.com/alaskaseafood/recipe5/


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In this video, CIA Chef Michael Skibitcky prepares a buttery Alaska halibut paired with a sharp, tangy and peppery cilantro-lime marinade. Black cod and sole also work well in this recipe. Alaska halibut is sustainably harvested from late February to mid November.

Recipe at: http://ciaprochef.com/alaskaseafood/recipe3/


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In this video, CIA Chef Michael Skibitcky prepares a sharp, tangy and peppery cilantro-lime marinade. He uses the marinade with Alaska halibut.

Recipe at: http://ciaprochef.com/alaskaseafood/recipe3/

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In this video, Brett Lynch, corporate executive chef for the Alaska Seafood Marketing Institute, prepares Alaska Black Cod in Acacia Honey Marinade. The combination of sweet honey, salty and umami-rich soy sauce, and tart vinegar in this marinade brings out the luxuriously rich and buttery texture of the black cod. The internal temperature of the fish should reach about 140°F when done. In place of pea leaves, you can also pair the black cod with wilted spinach and seared shitake mushrooms. Black cod is also called sablefish and butterfish, and Alaska is home to the world’s largest wild black cod fishery. The fish are sustainably harvested from late February to mid November, but also available frozen year-round.

Recipe at: http://ciaprochef.com/alaskaseafood/recipe11/

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