Archive for January 2013

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/


Watch Now:

Read Full Post »

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/

Watch Now:

Read Full Post »

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/

Watch Now:

Read Full Post »