Taking the concept of Community Supported Agriculture (CSA) from land to sea with their Community Supported Fishery (CFA), Sitka Salmon Shares isn’t about radishes, green beans, and other vegetables. Instead, takes the concept of The concept is instead of, each month during the fishing season your share of fresh caught and flash-frozen seafood arrives at your door. The seafood is harvested from Alaskan and North Pacific waters by small-boat fishermen (equivalent to small farmers) and you can choose the type of fish you want—salmon, halibut, black cod, and Dungeness crab (to name a few).
It’s a great way to try new fish as well such as lingcod, Kodiak jig-saw rockfish, and Bairdi crab and there’s the option to sign up for the Sitka Salmon Share. That’s a variety of low-impact caught salmon—keto, sockeye, and coho as well as salmon burgers—from several fisheries and waterways so the difference in taste can be enjoyed. Prices vary depending upon what you order, and you can cancel your membership whenever you want. And for those with shellfish allergies or who just don’t like the taste, you can specify non-shellfish if you like.
Sitka Salmon Shares is now a completely integrated boat-to-doorstep seafood company. They have a lovable group of fishermen-owners who deliver the fish to their small processing plant in Sitka, Alaska, where they custom-process the catch with a laser focus on quality and traceability. Sitka Shares has two Good-Fish Hubs in the Midwest, which allow then to deliver rtheir fishermen’s catch directly to your doorstep (or to your local farmers market or restaurant).
At Sitka Salmon Shares, you’re joining a community of artisan fishers, healthy eaters, foodies, and Alaskan adventurers in our collective efforts to rebuild America’s seafood system from the ground up. All of us together are actively supporting responsibly sourced seafood and independent, family fishermen who fish in much the same way their grandparents did.
Nene’s Halibut with Garden Pesto
- 1 – 1.5 pounds halibut
- 1 spaghetti squash
- 1 stick butter
- 3 teaspoons finely chopped chives
- 1/4 teaspoon garlic powder
- 1/3 cup plus 2 tablespoons extra virgin olive oil
- 3 teaspoons lemon juice
- 3 teaspoons chopped thyme
- 3 teaspoons grated Parmesan cheese
- 1 garlic clove, minced
- 1/4 teaspoon onion powder
- Salt & pepper
Preheat oven to 400.
Pierce squash all over with knife and microwave for 6 minutes.
Split long ways to open the squash and remove the seeds.
Drizzle flesh with 1 tbsp olive oil
Season halibut with salt, pepper, garlic powder, and onion powder on both sides.
Brown butter over medium high heat until it foams and smells nutty. Mix with squash strands. Place squash flesh side down on a baking sheet lined with foil. Cover with foil and bake 1 hour or until the skin of the squash is easy to poke with a fork. Scrape out the spaghetti squash meat.
Heat 1 tbsp olive oil over medium high heat in a skillet and sear halibut 2-3 minutes on each side. Reduce heat, cover, and cook an additional 3-4 minutes until the halibut flakes,
While the squash is roasting, combine 1/3 cup olive oil, lemon juice, chives, thyme, Parmesan, garlic, and salt & pepper (to taste) in a mason jar. Shake to combine.
Place a portion of buttered squash on each plate and top with a piece of halibut. Spoon pesto over the halibut and squash.
Marsh’s Grill-Smoked Sockeye
Scientific Name: Oncorhynchus nerka
Where they’re caught: SITKA
Season: June – August Culinary
Profile: Sockeye’s robust and bold profile holds up to spicy and savory sauces, and is great roasted and sautéed.
- 1 pound Sockeye Salmon Fillet
- 1 wood plank
- 1 cup wood chips
- 1/4 cup brown sugar
- 1/4 cup sea salt
- 4 ounces Greek yogurt
- 1/2 lemon, juiced
- 1/4 cup chopped dill
- 1 shallot, minced
- 1 tablespoon olive oil
- 1 tablespoon capers
- Salt & pepper
Soak the wood plank and the wood chips in water for 30 minutes Place wood chips in either a smoker box or wrap in aluminum foil with some holes poked through.
Mix the sugar and salt together and coat the salmon with the mixture. Allow the salmon to cure in the fridge for 30 minutes. Once cured, rinse the salt and sugar off of the salmon, pat dry, and place on the wood plank.
Heat your grill to a low temp, around 200 degrees (use a small amount of charcoal banked to one side of a charcoal grill, or turn on one burner of a gas grill to low.) Place the wood chip packet directly on the coals or burner. Allow it to start smoking, about 5 minutes.
Place the wood-planked salmon on the side of the grill away from direct heat. Close the grill and cook for about 30 minutes until the salmon is just cooked through
Combine sauce ingredients while the salmon is smoking. Season with salt & pepper to taste and set aside.
Serve the salmon with the dill sauce on the side.
Marsh’s Pro-Tip: For an extra level of flavor, try adding herbs or other aromatics to the salt & sugar cure such as lemon zest & thyme, or juniper berries and dill.
Black Bass Tempura with Lemon-Herb Dipping Sauce
- 1 (12 ounce) black bass fillet, cut into 3 smaller fillets
- 1 tablespoon cilantro, chopped
- 2 tablespoons parsley, chopped
- 2 tablespoons dill, chopped
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 1 quart vegetable oil
- 1/2 cup cornstarch
- 1/2 cup flour
- 1 cup seltzer
- 1 egg yolk
- Salt & pepper
In a small bowl, combine cilantro, parsley, dill, lemon juice, olive oil, 1/2 teaspoon salt and a few grinds of pepper. Set aside.
Mix together cornstarch and flour in a medium bowl. Just before frying, whisk together the egg yolk and seltzer water and add it to the flour. Gently combine the ingredients using chopsticks, being careful to not over-work the batter. It’s OK to have small lumps.Heat oil In a fryer or a medium saucepan, heat vegetable oil to 375 degrees.
Dip the black bass into the batter and then carefully drop into the hot oil. Fry until crisp and lightly brown, about 2-4 minutes. Drain the cooked fish on paper towels and season with a sprinkling of salt while still hot. Serve with the herb sauce on the side.
Pro-Tip: Have extra batter? Try frying some vegetables such as sweet potato, large onion slices, carrots, or zucchini to serve with the fish.
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