Juneau Halibut at the Dock
Fresh Alaska seafood is probably one of the best reasons to live in the Great Land and Pacific halibut is a regional favorite. Locals become especially spoiled with the availability of fresh caught fish and the remarkable difference it holds over the frozen product. There are many ways to prepare halibut. Throwing a thick steak on the grill with some Worcestershire and lemon juice is hard to beat. Another easy dish for the flat fish is Halibut Olympia, a favorite for potluck dinners or a visit to the neighbor’s house.
Halibut Olympia is a good baked fish dish and its great when fresh Halibut is available. The recipe can be modified by using white wine, fresh garlic, Dijon mustard, breadcrumbs, Parmesan cheese, or grated cheddar cheese.
Ingredients for Halibut Olympia :
- 1/4 cup melted butter
- 1 medium chopped onion
- 2 pounds of fresh halibut cut in small pieces
- 1 1/2 cups mayonnaise
- 1 1/2 cups sour cream
- 1/2 teaspoon garlic powder
- 1/4 cup lemon juice
- 1 cup cracker crumbs
Cooking Directions:
Heat oven to 375 degrees. Pour melted butter into bottom of baking dish. Spread chopped onion over melted butter. Place halibut into the baking dish. Sprinkle with lemon juice and garlic powder. Mix together sour cream and mayonnaise, and spread the mixture evenly over the halibut. Cover the halibut with cracker crumbs. Bake for 25 minutes, or until cracker crumbs are brown and fish is flakey. Don’t overcook. Drain off excess liquid and serve.
Copyright © 2010 by Alan Sorum
Cape Spencer Light in 1925 Credit: NOAA
Historic Cape Spencer Light is located on Cape Spencer at the entrance of Cross Sound and Icy Strait from the outside waters of the Gulf of Alaska. It is found inside the boundaries of Glacier Bay National Park. Cross Sound marks the northern exit for vessels traveling along the Inside Passage of Southeast Alaska. The maritime industry supported the installation of a light at Cape Spencer and requests for its construction started in 1906.
The Secretary of Commerce William C. Redfield, in an annual report to the President of the United States, mentions funding for construction of a light at Cape Spencer. The Secretary asked for $145,000 to establish a light and fog-signal station at or near Cape Spencer, Alaska in 1918. Read More »
Living in the North has its benefits and for the most part it’s a healthy place to live. One unique health factor is our overwhelming consumption of seafood, enjoying the highest per capita consumption of fish and shellfish of any state in the union. Seafood provides incredible nutritional value, with its high protein content, heart friendly omega 3 fatty acids, multiple vitamins, and trace minerals. The downside to consuming fish in large quantities is the bioaccumulation of methyl mercury picked up by fish in the environment.
Diagnosis: Mercury – Money, Politics, and Poison
Dr. Jane Hightower has just published a book about Mercury and its effects on all of us titled, Diagnosis: Mercury – Money, Politics, and Poison (ISBN 978-1-59726-395-5). As a stated goal for the text, Dr. Hightower says, “Common sense says that if you are not feeling well, and are eating poison, then stop eating it and see if you feel better. The problem is that we are not given enough information about just how much mercury is in the fish that is widely available in stores and restaurants. Most American consumers are simply unaware that the fish they eat could be making them sick.” Read More »
Alaskan’s have become increasingly aware of the relationship of mercury and fish consumption. Much of this awareness is the result of efforts made by activists like Dr. Jane Hightower MD, who recently had her book Diagnosis Mercury: Money, Politics, and Poison published. State public health officials continue to emphasize how important the benefits of eating wild Alaska seafood is to residents.
Mercury and other contaminants accumulate over time in fish and seafood. Fish with short life cycles like wild salmon offer almost no risk of exposure to mercury or persistent organic pollutants (POPS). Risk increases with longer-lived fish like large halibut and salmon sharks. Read More »
Wild seafood and fish are staples of the diet in Alaska. Thousands come to the Great Land to pursue the State’s plentiful halibut, shrimp, and salmon. Fish stocks in Alaska are managed on a sustainable basis and make for healthy fare. Here are a few suggestions for preparing wild Alaska seafood in your own home the way we enjoy it. Visit the Alaska Seafood Marketing Association for more information and preparation hints.
Red or Sockeye Salmon
Red Salmon harvested from the Copper River Delta are world renowned for their quality and taste. Learn to grill your fish directly on the barbeque grate. Use a moderate temperature setting and spray the grill surface with a non-stick cooking spray. We like to marinate fully cut, skin-on Red Salmon fillets in Yoshida’s Gourmet Sauce for about 15 minutes. Longer periods of marination don’t provide additional benefits to the fish. Place the fillets on the grill and carefully slide them back and forth on the grate. This will help prevent sticking. Try to turn your fish only once while it is cooking. Avoid overcooking; it should only take about five minutes per side on the grill. Fish is cooked at the point where the flesh is no longer translucent. Serve your Red Salmon with fresh asparagus from the Washington State. This is excellent fare. Read More »
