January 14, 2022
Catch Sitka Seafoods is a family-owned Sitka, Alaska-based company established in 2018, supplying wholesalers and restaurants with pristine, nutritious, wild-caught seafood. In 2020 the pandemic changed everything as travel and restaurants were closed due to Covid. At that time, the Samman family opened their seafood business to consumers nationwide and now ships locally caught wild Alaskan seafood from their dock to the consumer’s doorstep.
Last December Rachel contacted me to ask if I would be interested in trying some excellent Alaskan seafood and of course I agreed. I was sent six individually portioned seafood including some king and coho salmon. The friendly salmon is considered valuable and is eventually called king salmon! With most oils (Omega-3) it is also the king of superfoods. Known for its deep red meat, coho salmon is lower in fat and calories to match its beautiful, delicate flavor. I decided to prepare our three batches of salmon the same way and see if we could taste the difference between the two types of salmon.
Check out Sitka’s process: All of Catch Sitka’s seafood is fished using hook and line methods, with the exception of our spot shrimp, which are caught during a small sustainable pot fishery in the fall. The fish is then carefully processed at the Sitka port facility. After processing, the fish is immediately filleted, cut into portioned pieces and quick snap frozen to preserve the incredibly fresh flavor and nutritional value of freshly caught Alaskan seafood.
Since my goal was to enjoy the flavor of the salmon, I didn’t want to create a recipe that would mask the amazing flavor with other ingredients. Instead, I used a method I’ve used for years that forms a crispy, nutty crust on each fillet before frying. The fillets are first coated in a mustard mayonnaise spread that helps the crust stick to the fish and keeps it very moist. The salmon only takes ten to fifteen minutes to cook and since we prefer our salmon a little undercooked in the middle I only cooked it for ten minutes and it was perfect. If you like your salmon well cooked, I would sear it for thirteen to fifteen minutes. I served my salmon with sautéed spinach and roasted baby potatoes, and while this recipe only took a few minutes to prep and cook, it’s certainly elegant enough to serve to guests!
We thoroughly enjoyed the Catch Sitka salmon, and while we could taste the difference between the king and coho salmon, I don’t think I preferred one over the other. The fish tasted very fresh and I would definitely recommend ordering both types from Catch Sitka Seafoods. In addition to three types of salmon, you can also order Alaskan spot prawns and various boxes of halibut, other whitefish, or even smoked fish.
Catch Sitka Seafood
4610 Halibut Point Rd.
(Photos above courtesy of Catch Sitka Seafoods)
Enjoy your meal!
Deborah Mele 2022
4 salmon fillets with skin
1/4 cup mayonnaise
2 tablespoons Dijon mustard
2 garlic cloves, finely chopped
salt & pepper to taste
1/2 cup lightly toasted walnuts, finely chopped
1/2 cup panko breadcrumbs
1/2 cup grated parmesan cheese
2 tablespoons fresh parsley leaves, finely chopped
Lemon wedges for serving
Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
In a small bowl, stir together the mayonnaise, mustard, garlic, salt, and pepper.
Spread the mayo mixture liberally on the cut surface of each salmon fillet.
In a separate bowl, mix together nuts, shredded cheese, panko breadcrumbs, and parsley.
Season with salt and pepper.
Press the nut crumb mixture onto each fillet with your fingers.
Roast for 10 to 15 minutes depending on your preference.
Serve immediately with lemon wedges.
Serving size: 1
Amount per serving:
Calories: 766total fat: 51gSaturated Fatty Acids: 10gTrans fats: 0gUnsaturated Fat: 37gCholesterol: 160mgSodium: 829mgCarbohydrates: 16gFiber: 2gSugar: 2gProtein: 58gr