Her 3 Little Thinkers

The Great Alaska Seafood Company Review

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I recently started a new diet that I wasn’t eating any red meat, only chicken and fish. It does wonders for my arthritis pain and actually keeps my flares at bay. When Great Alaskan Seafood Company reached out for a review of their sample box of fish fillets. And knew this was right up our alley.

We all try to eat healthy around my house and eating fish is a staple meal with all the vitamins and nutrients. What I received in my share sample box is 1- Wild Alaskan Black Bass 1- Wild Alaskan COHO Salmon 1-Wild Alaskan KETA Salmon 2- Wild Alaskan Pacific Cod and a bonus cedar plank. You can check out all their share boxes HERE.

Black Bass: They resemble a cross between snapper and branzini. Black Bass are flaky with a mild flesh and are great for baking, sauteing and roasting.

COHO Salmon: These salmon species are very mild tasting and very versatile. They can be used in many meal preparations and styles. Early in the season when the fish is smaller (around 5 pounds) the salmon resembles a full-bodied trout. By the end of the season when they weigh as much as 15 pounds, they resemble a king salmon. Coho is great for poaching, grilling, even baking.

KETA Salmon: Keta have firm, lean meat and subtle flavor.

Pacific Cod: Cod is very versatile with cooking and has a mild meat flavor. Pairs well with almost any seasoning and can be cooked any way possible.

Nova’s Keta Salmon Alfredo

  • 1 lb keta salmon, pin-bones & skin removed, cut into 1 inch cubes
  • 1 cup heavy cream
  • 1 tbsp butter
  • 2 cloves of garlic, crushed
  • ¾ cup frozen peas
  • ¾ cup Parmigiano-Reggiano
  • 1 package fettuccine or linguini
  • salt & pepper to taste
  • to serve:
  • lemon wedges
  • fresh basil, chiffonade
  • fresh parsley, coarsely chopped

Directions

Bring 4 quarts of salted water to boil. Meanwhile, in a medium saucepan, melt butter over low heat and add crushed garlic.

After letting the crushed garlic infuse with the butter for around 3 minutes, add cream, salt + pepper and bring to a gentle boil.

Add the cubed salmon & frozen peas and bring back to a gentle boil. Meanwhile, add pasta to boiling water and cook as per the package instructions.

Drain pasta and add to cream, salmon & peas mixture.

Add your Parmesano-Reggiano and stir to combine. Remove crushed garlic chunks (optional).

Serve hot and garnish with a fresh lemon wedge, fresh basil, and fresh parsley.

Nova’s pro cooking tip (ok, maybe it’s Nic’s): For perfect al dente noodles, use plenty of water, salt it generously, and test a noodle well before they’re supposed to be ready. It should be springy, not mushy, but cooked through.

Disclosure of Material Connection: I received one or more of the products or services mentioned above for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Author: Nikki

My name is Nikki. I am a stay at home mom of 4. My oldest is getting ready to head off to college, the other almost in high school. We have 2 little ones also 3 years old and a newborn. I have a passion for writing and I love doing reviews to help other moms like me find the right stuff for my family.

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