Fresh, Wild, Alaskan Seafood
Alaska seafoods in Homer, Alaska. Specializing in the highest quality Alaskan seafoods. halibut, smoked salmon, king salmon, red salmon, silver salmon, king crab, dungeness crab, scallops, shrimp and more

 

We are here year round with the freshest seafood Mother Nature has to offer!
Order online or call us, Hours 8am-8pm seven days a week.

(Summer hours vary depending on volume of fish for the day. We open at 8am and close when we are finished processing fish.
Please call by 8pm if you need further flexible assistance. 1-800-325-3877)

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FAST 'N FANCY


SMOKED SALMON CAPER SPREAD

Carol, Anchorage, Alaska

Combine cream cheese, lemon juice, milk and capers with 2/3 cup of salmon in food processor or blender. Mix until smooth. Add remaining 1/3 cup salmon and mix until just stirred into the cheese mixture. Chill in small bowl lined with plastic wrap. Just before serv- ing, roll in chopped fresh parsley. Serve with crackers~ or breads for an appetizer.

MENDENHALL CRAB PUFFS

Judy, Auke Bay, Alaska

Bring to a rolling boil in saucepan over medium heat: 1 cup water, 1/2 cup butter, or margarine. Stir in at once: 1 cup sifted flour. Stir vigorously over low heat, about 1 minute or until mixture leaves the pan and forms a ball. Remove from heat.

Beat in thoroughly, one at a time, 4 eggs. Beat till mixture is smooth and velvety. Drop by spoon onto ungreased baking sheet, into about the size of a walnut. Bake at 400 for 30 to 35 minutes or until golden brown and dry. Cool thoroughly. Cut off tops with a sharp knife. Scoop out any filaments of soft dough. Fill with crab filling. Replace tops. Serve immediately or refrigerate, covered. Makes 18- 20 puffs. Filling: Combine all ingredients.

CREOLE HALIBUT BITS

Nancy, Juneau, Alaska

Lightly grease a 8':9" baking dish with margarine. Place cubed halibut in baking dish, cover and bake in a 350o oven for 20 minutes, or until fish flakes easily with a fork.

While fish is baking, prepare the Creole sauce. Cook 1/2 cup chopped onion and 1 minced garlic clove in 3 tablespoons cooking oil until yellowed. Add 1/2 cup chopped green pepper, 1 bay leaf, 16 oz. can whole tomatoes (cut into bite-sized pieces), 1 teaspoon salt, 1/8 teaspoon pepper. Simmer uncovered for 20 minutes. May add tabasco, as desired.

When fish is done, drain off excess liquid. Pour creole sauce over halibut and serve hot. Serves 4-6.

HALIBUT DELIGHT

Paula, Fairbanks, Alaska

Combine flour, garlic powder, curry powder, marjoram, baking powder, and lemon pepper. Mix well. Slowly add enough flat beer to make a thick batter. Dip halibut in batter and then roll in Panko. Let stand for 2 minutes. Deep fry in 375 F fat until golden brown. Drain on absorbent paper and serve with a tartar sauce or a zesty tomato, horseradish sauce for dipping. Serves 3-4.

CURRY HALIBUT STROGANOFF

Gerry, Sitka, Alaska

Saute chopped onion and curry powder in butter. Stir in can of chicken soup, yogurt, milk, lemon juice and halibut. Serve over rice or noodles. Garnish with tomato slices and parsley, or chopped unsalted peanuts, currants and chutney. Serves 4-6 (depending on serving portions).

ELEGANT BAKED SNAPPER

Marian, Myers Chuck, Alaska

Place fillets in a baking dish and sprinkle with dill weed. Mix the sour cream, seafood seasoning, and pepper together and use a rubber scraper to "frost" the mixture over the fillets. Sprinkle with the chopped onion and the grated cheddar cheese. Bake at 400o F until lightly browned and the fish flakes easily with a fork when tested in the center. Serves 6.

Microwave version: Prepare as above, cover and cook in the microwave on high for 8 minutes. Test and continue to cook until the fish flakes easily. Brown in the oven (lightly).

HALIBUT BROCCOLI PIE

Clint, Sitka, Alaska

Mix 2 cups cheese, halibut, onion and broccoli together and place in a 10" greased pie plate. Beat milk, eggs, Bisquick, lemon pepper, garlic and thyme. Pour over halibut-broccoli mixture. Bake 400o for 25-35 minutes or until knife inserted in center comes out clean. Top with remaining cheese and bake 1-2 minutes longer to melt cheese. Cool 5 minutes and cut into wedges. Garnish with tomato and parsley.

SALMON ITALIANNE

Marcella, Ketchikan, Alaska

Line baking pan with a sheet of tin foil. Cut salmon into about six pieces (each about 3".x3"). Cover the pieces with a thick layer of mayonnaise (about 1/3" thick)~ Cover the mayonnaise with a very thin layer of ketchup. Sprinkle minced onion over each serving and - divide the bacon, evenly over the fish. Bake at 400o F for 40 to 45 minutes. Serves 6.

FRESH HALIBUT BAKED WITH SMOKED SALMON

Andrea, Cordova, Alaska

Melt butter in skillet over medium flame; when very hot but not smoking, brown steaks quickly, 2 minutes on each side; add lemon juice and sherry; season with pepper to taste; heat 1 minute only; remove from heat. Place halibut in shallow glass dish; pour pan juices over; garnish with nuts and smoked salmon. Bake at 350 for 10 minutes or until fish flakes with a fork.

JAMBALAYA ALASKAN-STYLE

Carol, Anchorage, Alaska

Saute bacon, garlic, onion and green pepper 2 to 3 minutes in large skillet or kettle. Add hot and regular sausages. Saute until onion is translucent but not golden. Add parsley, thyme, lemon pepper, salt and pepper. Add broth and tabasco sauce; bring to a boil and boil five minutes. Add rice, cover and simmer 20 minutes until rice is tender but not mushy. Stir in shrimp and heat until just heated through. Serves 4. Serve with a cool, tangy coleslaw and plenty of cold beer-or something else to quench the fire! Those with timid palates may want to substitute regular sausage for the hot; those with cast-iron palates can use all hot sausage or add tabasco sauce to taste. This recipe is moderately hot.

HALIBUT ITALIANO

Lillian, Sitka, Alaska

Place fish in oiled baking pan. Top with mushrooms and olives. Pour spaghetti sauce over the top and bake for 10 minutes at 400o. Remove from oven and sprinkle with cheese. Bake 10 more minutes or until fish flakes easily with a fork. Serve with chopped parsley over the top and a lemon wedge on the side.

Great dish and easy to prepare. Other types of white fish may be substituted.

SWEET & SOUR HALIBUT

Michael, Sitka, Alaska

Cut halibut into 1" cubes. Mix together flour, salt and pepper. Dust fish with flour mixture and set aside while you prepare the sauce.

Sauce: Mix cornstarch and water together in ajar and shake well. Add to rest of sauce ingredients in small saucepan. Cook over medium heat, stirring constantly until mixture thickens slightly and comes to a boil. Keep warm over a double boiler.

To prepare halibut/vegies: Heat small amount of oil in a wok or fry pan. Add halibut and quickly stir fry. Push fish up sides of wok or remove and keep warm. Add onions and green pepper and stir fry only until crisp-tender. Mix fish and vegetables together and add sauce. Serve with plain steamed rice. Serves 3.

Sauce:

POOR MAN'S HALIBUT THERMIDOR

Mary, Sitka, Alaska

Saute onions and mushrooms in butter. Add flour, pepper and paprika and blend. Remove from heat, add milk, broth and worcestershire sauce. Boil for 1 minute. Add egg yolk slowly, then sherry. Mix in the halibut and pour into 6 individual dishes and sprinkle with parmesan cheese and bread crumbs, and a dash of paprika. Bake at 450o for 5-10 minutes, or till heated through. Garnish with fresh parsley.

HALIBUT BAKED WITH HERBS

Lois, Ketchikan, Alaska

Jonelle, Juneau, Alaska

Wipe fish with a damp cloth, dot with butter, and sprinkle lemon juice over all. Use either of the spice mixes shown below.

Herb Mix No. 1: Prepare onions and sprinkle over the top of the fish. Combine the remaining herbs/spices and sprinkle on halibut. Let stand for 10 minutes to absorb the flavors. Bake at 350 F for 20 minutes or until fish flakes easily with a fork. Serves 6.

Herb Mix No. 2: Mix all ingredients together well. Sprinkle over fish; use only enough to lightly cover fish or it will taste dry. (The remaining mix will store well in a tightly covered jar in the refrigerator.) Bake at 350 F for 20-30 minutes or until fish flakes easily with a fork. Do not overbake or it will dry out. Serve garnished with lemon wedge and parsley sprigs.

Herb Mix No. 1

Herb Mix No. 2


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