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Wild Alaska Seafood UK

@alaskaseafooduk

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🐟 Wild, Natural and Sustainable Alaska Seafood
🌊 Fish swim wild in the icy Pacific Ocean
👇🏻Click below to discover delicious recipes
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Wild Alaska sockeye salmon gets the Jamie Oliver seal of approval. 🐟❤️ And we get why. Vibrant red colour, rich flavour and silky texture. All from the waters of Alaska, where carefully managed fisheries help protect salmon stocks for future generations. 🌊 Jamie teams up with Bart van Olphen to show just how delicious this wild salmon can be, served smoked on a crispy rösti. Breakfast, lunch or dinner? This one's always a good idea! #wildsalmon #sockeyesalmon #sustainablefishing by @alaskaseafooduk
4
2 days ago
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"Sustainably sourced” gets said a lot. Here’s what it means in Alaska 🌊🐟 Alaska’s Responsible Fisheries Management programme looks at the whole picture, from the science behind stock assessments and how fisheries are managed, to monitoring, ecosystem impacts and traceability through the supply chain. It’s about making sure Wild Alaska Seafood is harvested responsibly today, while helping protect fish stocks and the wider marine environment for the future. #WildAlaskaSeafood #NationalSeafoodMonth #SustainableSeafood #ResponsibleFishing #SeafoodProvenance by @alaskaseafooduk
0
2 days ago
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Soup season has officially entered the chat 🍲🐟 This wild Alaska pollock & sweetcorn orzo soup is cosy, comforting and easy enough for a weeknight dinner. Exactly the kind of simple autumn dinner we want on repeat. Save the recipe for a chilly evening. Ingredients 1 ciabatta roll, torn into bite sized pieces 2 tbsp olive oil 2 sticks celery, sliced 1 red pepper, diced 1 carrot, cut into matchsticks 150g orzo pasta 1 litre chicken or vegetable stock 195g can sweetcorn, drained 4 Wild Alaska Pollock Fillets, cut into chunks 100g crème fraiche Chopped chives or parsley to garnish Method Preheat the oven to 200oC, gas mark 6. Toss the bread pieces with 1 tbsp oil on a large baking tray and bake for 8-9 minutes until golden and crispy, set aside. Meanwhile, heat the remaining oil in a large saucepan and fry the celery, pepper and carrot for 4-5 minutes, add in the orzo pasta and stir to coat in the oil. Add in the stock and simmer for 10 minutes, covered. Stir in the sweetcorn and pollock and cook for 5 minutes until the fish is just cooked through. Blend the crème fraiche with a little of the soup juices and add back to the pan and heat through, season to taste. Serve topped with the croutons and some chopped herbs. #WildAlaskaSeafood #AlaskaPollock #SoupSeason #AutumnRecipes #SeafoodRecipes by @alaskaseafooduk
3
3 days ago
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What does seafood have to do with heart health? Quite a lot, actually 🐟💙 Wild Alaska salmon is naturally rich in omega-3 fatty acids, including EPA and DHA, which support normal heart function. From sockeye and keta to pink, coho and king salmon, there are plenty of ways to enjoy more wild Alaska salmon as part of your diet, without eating the same meal on repeat. Swipe through for some heart-friendly recipe inspiration. #WildAlaskaSeafood #Omega3 #HeartHealth #WildAlaskaSalmon #SeafoodNutrition by @alaskaseafooduk
1
7 days ago
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Pink salmon season might be wrapping up in Alaska, but we’re definitely not done cooking with it 🩷🐟 Thanks to canned and frozen options, wild Alaska pink salmon can be enjoyed all year round. Why not try our pink salmon onigiri: simple, satisfying and a great way to try something a little different. Save the recipe for later 📍 Ingredients 2 ounces pink salmon, either from a pouch or can 1 teaspoon chopped scallions 1 ½ teaspoon deep roasted sesame dressing (such as Kewpie brand) Pinch of salt One 7.4-ounce portion of microwavable sushi rice 1½ tablespoons seasoned rice vinegar 1 sheet of nori, cut into 1-inch strips Step 1 Prepare the salmon filling Remove salmon from the pouch or can and discard any remaining bones or skin. In a small bowl, combine the salmon, scallions, sesame dressing and salt to taste. Set aside. Step 2 Prepare the rice Microwave the rice according to the manufacturer’s directions. Remove from microwave and mix in the seasoned rice vinegar. Let cool slightly. Step 3 Form Onigiri Fill the onigiri mold halfway with a quarter of the seasoned rice. Add half of the salmon filling, then top with another quarter of the rice. Press together with the other half of the mold. Remove from mold and wrap with a strip of nori. Repeat with remaining ingredients.* Step 4 Wrap and store onigiri Wrap each onigiri in plastic wrap and serve later for lunch or a snack. *If you do not have an onigiri mold, you can make them by hand. Dampen your hands with water and place ½ cup of the seasoned rice into your palm. Gently flatten the rice and create a small indent in the center with your fingers. Place some of the salmon filling into the indentation. Fold the rice over the filling, making sure it’s completely encased in the rice. Cup your hands and gently press the rice all around until it’s a triangular shape. Wrap with a strip of nori. #WildAlaskaSeafood #PinkSalmon #Onigiri #SalmonRecipes #WildCaught by @alaskaseafooduk
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9 days ago
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This is what pink salmon season looks like in Alaska 🩷🐟 From June through to the end of September, huge numbers of wild pink salmon return to Southeast Alaska as part of their natural life cycle - an incredible sight and an important part of the region’s fishing heritage. #WildAlaskaSeafood #PinkSalmon #WildCaught #SeafoodProvenance #SustainableSeafood by @alaskaseafooduk
0
12 days ago
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It’s National Seafood Month, so we’re inviting you to meet the wild side 🐟🌊 From bold sockeye and versatile keta salmon to flaky pollock, delicate yellowfin sole and rich, buttery sablefish, Wild Alaska Seafood has a species for every kind of meal. Which one is making it onto your plate this month? 👀 #WildAlaskaSeafood #NationalSeafoodMonth #WildCaught #SustainableSeafood #SeafoodInspiration by @alaskaseafooduk
8
15 days ago
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COOKING EVERY FISH IN THE WORLD 🐟 🌍 Special Episode - Alaska Pollock • BIN: Gadus chalcogrammus FR: Colin d‘Alaska DE: Alaska-Pollack ESP: Abadejo de Alaska IT: Merluzzo d‘Alaska • Ingredients (serves 2): 4 x fillets of Alaska Pollock Fish Fingers: Flour Egg wash Panko Frying oil Tartare Sauce: 1/2 squeeze bottle of mayo 1 tbsp mustard 1 tbsp chopped capers 1 tbsp chopped gherkins Chopped parsley & tarragon 1 pinch of chilli 1/2 lemon zest & juice Sandwich: 4 slices of toast bread Butter Chopped lettuce Pickled red onions • Recipe: 1. Fish fingers: pat dry your fish fillets, season well and roll into „paupiette“ as shown in this video. Dust with flour, coat with egg wash and finally with panko. Deep fry at 160C for 3-4 minutes. Keep warm. 2. Tartare Sauce: combine and mix all the ingredients. 3. Sandwich: spread butter and tartare sauce on both slices of toast. Garnish one side with the salad and the other one with the pickled onions. Remove the toothpicks from the fish fingers and place the fried fish on the sandwich. Wrap tightly in parchment paper and cut in half. Pack for your lunchbox and enjoy!! • Alaska Pollock by: @alaskaseafooduk • #fishfingers #fishrecipes #sandwich by @alaskaseafooduk
177
15 days ago
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These crispy Alaska pollock bowls are an easy way to turn Russell’s Pollock Fish Fingers into something a little different, with plenty of texture and a fresh winter slaw on the side. Even better, Russell’s Pollock Fish Fingers are currently 3 for £12 on @ocadouk until 6th October. Save the recipe, then shop the offer while it’s live 🛒 by @alaskaseafooduk
3
20 days ago
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From today until 21st October, our @leapwildfish smoked wild Alaska sockeye salmon is 25% off at @asda as part of the Tickled Pink campaign, helping raise funds and awareness for @breastcancernow and @coppafeel ! 💗 For a delicious way to enjoy it, try it on ricotta toast with hot honey for the perfect balance of smoky, creamy and sweet. Pick up a pack at Asda while the offer is live and help put breast cancer awareness on the shopping list. Comment "sockeye" for the full recipe by @alaskaseafooduk
2
22 days ago
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I fear I may have just created my new favourite way to eat fish & chips 🌮🤤 Crispy Wild Alaska Yellowfin Sole, loaded into tacos with a drizzle of chip-shop curry sauce. The best bit? It’s wild-caught, never farmed, and comes from Alaska’s pristine waters 💙 And if you’re giving this recipe a go, Frozen Wild Alaska Yellowfin Sole is 20% off at Sainsbury’s — now just £3 (was £3.80) 🙌 ✨RECIPE✨ Ingredients - 200g skin on fries, I love the Aldi ones - Sainsbury's Taste the Difference 2 Lightly Dusted Yellowfin Sole Fillets 265g - 4x Mini White Tortilla Wraps - 100g Petits Pois or regular peas - 1 tsp Mint Sauce - 3x tbsp light mayo - 50ml made up chip shop curry sauce - Lemon juice Method Start by cooking the fries as per packet instructions (I air fry mine on 200C for 15 mins, shaking every 5). In the meantime air fry the sole fillets as per packet instructions. Cook the peas, mash with a potato masher then mix with the mayo and mint sauce. Lightly toast the mini tortilla wrap or place on a gas cooker to lightly char for flavour. Spread your homemade mushy peas onto each taco, then the fish and chips. Lastly drizzle over the curry sauce and squeeze the lemon juice over the fish. Follow @wildalaskasole for more recipes & cooking inspo AD #WildForAlaska @alaskaseafooduk by @alaskaseafooduk
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22 days ago
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No thawing? No problem 👀🐟 Wild Alaska Seafood can go straight from the freezer to the pan, oven or grill, making it a brilliant shortcut for busy weeknights. Most Wild Alaska Seafood is frozen within hours of harvest to help lock in its just-caught flavour, nutrients and quality, so you can keep it on hand and cook it from frozen in around 15 minutes. Find out all the ways you can go direct from frozen to plate at the link in our bio! #WildAlaskaSeafood #CookItFrozen #QuickDinnerIdeas #FrozenSeafood #MidweekMeals by @alaskaseafooduk
0
25 days ago
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