Here’s the latest from the rad world of Alaska fish tacos.
“I’m using Alaska wild salmon in this recipe, because the Monterey Bay Aquarium Seafood Watch guide lists wild Alaskan salmon as “best choice” seafood—and I’m all about behaving sustainably with my food choices. It doesn’t hurt that this salmon is tender, moist and tasty, too!”
“If calories were no object I think I would fry every darn thing I put in my mouth. Call it overkill, but I’m a bit addicted to the crunch and the way frying can keep meat and fish so moist inside. It is also one of those cooking techniques that used to intimidate me so I find the fact that I’ve now managed to master the oil and the fry thermometer to be a minor victory.”
"Fish tacos are easily one of our favorite meals. They are fresh, light and filling, and packed with lots of different flavors and textures."
“Fish tacos are hard to make!” the checkout clerk at the grocery store tells me as she rings up my fresh, wild Alaskan halibut fillets.“There are two secrets,” I reply. “Great sauce and fish that’s not overcooked.”
“Tex-Mex Seasoned Alaskan Coho Salmon Tacos with Roasted Sweet Potatoesand Black Beans”
“I managed to get my hands on some fresh Alaska cod fillets, had some Anchor steam beer on hand that made a wonderfully crisp and light batter, put a Mexican slant on a Vietnamese papaya salad, and I must say, these were some of the best fish tacos I’ve ever had.”
“These are fun to put together. They have smoky spice from the chipotle peppers, great texture from the cabbage and tortillas and the pico de gallo is fresh and cool. Perfect for a platter at a summer soiree!”
“ I grilled wild Alaska cod marinated in hot wing sauce, added a shot of ranch dressing and topped it with celery and chopped veggies. This is a great way to enjoy fish tacos!”
“Before this contest I had virtually no knowledge of black cod, but now I’ve become very smitten. Whitefish can sometimes taste a little too mild and light to me so they’re often a second choice to a rich salmon in my kitchen, but black cod is the opposite. Thanks to its higher fat content it has a richer mouth feel and carries flavors quite well. It’s velvety and really quite sumptuous.”
“Be forewarned: these tacos have kick. From the green chili in the tortillas to the spicy salsa and sliced jalapenos, these tacos are a definitely four-alarm.”
“The power of food, friends, family and any other ‘f’ word that you use in combination can be a lasting thing. Each time you make and share a meal with folks you care about, you create a new memory. It’s something to hold on to.”