Fresh Alaskan Seafood is a must on any vacation to Alaska. A benefit of visiting Kodiak Raspberry Island Remote Lodge is that you can enjoy whatever we catch fresh from the sea; fresh halibut, fresh salmon, fresh lingcod, fresh rockfish, you name it. A little known secret is our Feeder Kings, fish that are not mature and returning to spawn somewhere, but in the middle of their life with a few years yet to grow. Kind of like Veil King Salmon; juicy, tender, delicious. We often prepare fish we catch that very night–it doesn’t get fresher! Sashimi and sushi enthusiasts will enjoy our halibut, lingcod, and rockfish; sometimes right off of the fish!

Guests are happy to bring fish home knowing it is the very fish you caught, and has been professionally handled as food from the moment you chose to harvest each fish you catch, a decision that is made while the fish is still in the water. We bleed each fish and keep it in the water, either in the self cleaning fish holds on the Savvy or the Serendipity or on a stringer on the edge of the river, and will fillet, vacuum seal, label, and freeze your catch at the end of each day, only hours after it bit your hook. Crab you catch and choose to harvest is immediately cleaned and cooked at the lodge, then boxed and frozen.  This is premium, wild Alaskan seafood, unlike the fish of lesser quality that costs a bundle at your local market. From your line to your table. Enjoy it.

Here are some recipes we enjoy and would like to share. They are not our best recipes; of course those are secret and we only share them with our guests. If you are a past guest of Kodiak Raspberry Island Remote Lodge, you know which ones we are talking about.

Since your fish will be frozen upon returning home, we recommend cooking the fish before it has completely thawed. This helps the fish retain moisture.

Sesame Crusted Salmon with Miso Vinaigrette

4 8-oz. pieces of skinned and boned salmon fillets
1/2 cup white sesame seeds
1/4 cup vegetable oil

Coat the salmon fillets on both sides with sesame seeds.

Heat the oil in a heavy skillet and place the salmon fillets in skillet. Sear the salmon on both sides over high heat for about 3 to 4 minutes. Transfer fillets to the barbecue or preheated oven (400 degrees). Cook the fillets for about 10 minutes, or just until salmon is done.

Miso Vinaigrette

4 tablespoons miso
1 cup peanut oil
1/4 cup sesame oil
2 tablespoons lemon juice
1 tablespoon Thai sweet chili sauce
2 tablespoons rice wine vinegar
6 cloves finely chopped garlic
1/4 cup finely chopped onion
2 tablespoons soy sauce
1 tablespoon dry wine
1 teaspoon sugar
3 tablespoons chopped fresh ginger

In a food processor combine the ginger, garlic, onions, rice vinegar, chili sauce, soy sauce, wine and sugar. Process until smooth. With the motor running, gradually add the peanut oil and sesame oil. Blend until incorporated. Drizzle vinaigrette over salmon.

This is an excellent recipe a good friend forwarded to my mother. It is a very enjoyable way to prepare salmon, and the vinaigrette adds a delicious flavor to the delicate fish. Nicely served with rice, braided dill bread, and fresh sautéed vegetable dish.

Smoke Flavored Salmon Log

Yield: One 12-inch by 3-inch (diameter) log

Notes: The seasonings and flavorings in this recipe can be altered to suit your taste. We like an extra zing in the flavor so may go heavy on the horseradish.

1 Tbsp lemon juice
one pint smoked, canned salmon
one 8 oz. package cream cheese
2 Tbsp chopped red onion
1 Tbsp horseradish (or more)
1 Tbsp liquid smoke
½ cup chopped pecans or walnuts

Mix everything but nuts and chill. Shape into a log. Roll in finely chopped nuts.

We typically serve this as hors d’oeuvre, and the light smoky flavor compliments the flavors of the salmon well. Serve on crackers or a light bread.

Potato Bud Fried Black Bass

1 pound Black Bass cut into one inch cubes
2 eggs mixed in a bowl
2-3 cups potato buds in another bowl
½ cup butter for the skillet

Dip bass into eggs
Dip bass in potato buds
Melt butter in skillet, fry breaded bass, flipping half way through so both sides are golden brown.

Our dusky and black rockfish, often called ‘Black Bass’ are delicious fresh from the ocean. This is a favorite meal when we have beginner fishermen because they are so fun, and easy, to catch.

Beer-Battered Halibut

1 egg
1 cup beer
1 tsp salt
1 tsp sugar
2 tsp baking powder
1 cup flour

Beat egg well, add remaining ingredients. Batter is of right consistency when, during mixing, it clings to spoon. Use 2 lbs. of halibut fillets cut into bite size pieces. Dry halibut on paper towels (this is important for the pieces to hold the batter). Dip fish into batter and then into deep fryer heated to 375 degrees until golden brown. Drain on absorbent paper towels.

Well, this is actually one of our favorite recipes; but every one needs to know it. It is delicious–enough said. It goes great with curly fries or home made French fries and some fresh tarter sauce. Halibut preserves so well after we vacuum seal and freeze it this recipe will be as popular in your house as it is ours.