A Word About This Book...

Alaska, the "last frontier" is rich in many resources, the largest of these being seafood. Each year more than five billion pounds of delicacies are harvested from the clear icy waters that surround the state. Salmon, shrimp, halibut, pollock, and king crab are just a few of the varieties of seafood that Alaska shares with consumers world wide.

This cookbook, a collection of treasured family secrets, is one of the ways Alaskans promote the seafood bounty that is harvested from our waters. The cookbook is divided into four sections:

  • Gourmet-Extraordinarily fine food in flavor and appearance.

  • Fast and Fancy-Quick to create but looks fancy on the plate.

  • Galley-Dishes that can be prepared in advance.

  • Jr. Seafood-Simple dishes that a young cook could prepare, or help to prepare.

Over the summer of 1986 Alaskans were asked to bring their favorite seafood dishes to contests held during regional state fairs. Recipes were judged on several characteristics including appearance, taste, and the creative use of Alaska seafood. Mail in entries were also accepted. In the fall, the recipes were tested and reevaluated in five Home Economics classes around the state. The recipes presented here give a small sample of how Alaskans prepare their seafood.

The Good News About Seafood Nutrition...

Nutritionists now recommend eating two or more seafood meals a week. One reason for this is linked to the type and amount of fat found in fish and shellfish. Omega-3 fatty acids, one of the components of fat in seafood, appear to help lower blood cholesterol in people and therefore may help reduce the risk of heart disease.

Virtually all seafood is low in fat. And the fats that are in seafood are largely polyunsaturated, the type considered most beneficial for heart health. Fish with higher fat content, such as salmon, tend to have higher levels of omega-3 fatty acids than lower-fat fish.


The Alaska Seafood Cookbook

reprinted from Alaska Seafood Marketing Institute