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White Fish Fajitas

White Fish Fajitas

Jun 28, 2021 | , , ,

Fish Fajitas a la Santa Barbara

  • 2 Tablespoons olive oil
  • 3-4 cloves garlic, (minced)
  • 1 red onion, (finely chopped)
  • 12-14 tomatillos, (chopped)
  • 3-4 jalapeños, (finely chopped)
  • 1 bell pepper, (chopped)
  • ¾-1 pound white fish (halibut, cod, or sablefish)
  • lemon or lime
  • 6-8 tortillas

  1. Add the olive oil to a regular, heavy-bottomed pan.

  2. Add all chopped ingredients, sauteing for 1-2 minutes.

  3. Then add filets into the pan with the vegetables and squeeze lemon or lime over everything.

  4. Cover with saucepan with lid.

  5. Cook on medium for about 10-12 minutes.

  6. Uncover the pan, and use a spatula or fork to break apart the fish into bite-size peices.

  7. Let simmer a few more minutes, add salt and pepper to taste.

  8. Heat tortillas and spoon mixture onto tortillas, using a slotted spoon or spatula to allow extra juice to stay in pan.

  9. Roll up tortillas and enjoy!

Dinner, Lunch
Mexican
20 Minute Recipe, Alaskan Cod, Alaskan Salmon, Halibut

Halibut Curry

Halibut Curry

Jun 28, 2021 |

Halibut Curry

Wild Alaskan Halibut and this array of warm spices make the perfect combination for a light, yet rich, decadent meal. This curry is best served over jasmine rice, or roasted potatoes, and served with your favorite vegetables. Garnish with cucumber raita and fresh cilantro for an authentic Asian-inspired lunch or dinner.

Halibut

  • 4 Popsie Halibut (6 ounce portions)
  • 2 Tablespoons ghee or unsalted butter
  • 2 small yellow onions (finely chopped)
  • 2 garlic cloves (minced)
  • 2 cups plain yogurt
  • 1 cup heavy cream
  • 1 lemon
  • 1 ½ Tablespoons raw sugar
  • 1 Tablespoon kosher salt

SPICE MIXTURE:

  • 1 Tablespoon ground cumin
  • 1 Tablespoon ground coriander
  • 1 Tablespoon ground turmeric
  • 1 Tablespoon curry powder
  • 1 Tablespoon ground ginger
  • 1 Tablespoon granulated garlic
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground clove
  • ¼ teaspoon ground cayenne pepper (optional)
  1. Preheat oven to 350°F.
  2. Lightly season halibut with salt and set aside.
  3. Place a wide and shallow, heavy-bottomed pan over medium heat.
  4. Begin by sauteing onions in ghee (or unsalted butter) until soft and golden.
  5. Add garlic and cook for an additional 1-2 minutes.
  6. Add spice mixture to pan and toast spices until fragrant, but DO NOT burn. This should only
  7. take about 30 seconds.
  8. Add yogurt, heavy cream, sugar, salt and a squeeze of lemon and bring to a light simmer.
  9. As your curry base cooks, it will become rich and darker in color, taking approximately 5-7 minutes.
  10. Taste and adjust seasoning with more lemon and salt, if needed.
  11. Gently add halibut to the simmering curry base and baste each portion generously.
  12. Cover with a lid slightly cracked for pressure to escape and braise for 15 minutes.
  13. Check for doneness with a fork. The fish should flake away and be white all the way through, but still moist.
Dinner, Lunch
Indian
Curry, Ghee, Lemon, Onions, Rice, Wild Alaskan Halibut

Light and Crispy Fried Halibut with Malt Vinegar Aioli

Light and Crispy Fried Halibut with Malt Vinegar Aioli

Jun 12, 2021 |

Light and Crispy Fried Halibut with Malt Vinegar Aioli

Popsie’s tried and true recipe for fried halibut. The use of rice flour in this iconic recipe creates a thin, crispy, golden crust is simply delectable, while the beer and vodka gives it a light, airy texture. The malt vinegar aioli is the perfect dipping sauce to accompany the salty, savory flavor of the fried fish. This family-friendly meal is great served with french fries, roasted baby potatoes, or in your favorite taco recipe. 

Halibut

  • 4 6-oz Popsie Wild Alaskan Halibut Portions, (cut into 1½ inch wide strips)
  • 200 grams all purpose flour ((approximately 1 ⅝ cups))
  • 1⅝ cups white rice flour, (plus extra for dusting (or 200 grams))
  • 1 teaspoon baking powder
  • 1 Tablespoon honey
  • 10 fluid ounces vodka, (cold*)
  • 12 fluid ounces beer (pilsner or lager), (cold*)
  • 8 cups canola oil for frying
  • fresh lemon wedges

Malt Vinegar Aioli

  • 2 egg yolks
  • ¼ cup malt vinegar
  • 1 Tablespoon dijon mustard
  • 2 small cloves garlic, (minced)
  • 1 cup avocado or grapeseed oil
  • ½ cup extra virgin olive oil
  • salt and pepper to taste

Malt Vinegar Aioli

  1. Combine both oils in a squeeze bottle or measuring cup with a pouring spout. Set aside. 

  2. Place egg yolks, vinegar, mustard and minced garlic in a bowl with tall sides.

  3. Using an immersion blender, blend yolks, vinegar, mustard and minced garlic until thoroughly mixed.

  4. Continue blending on medium speed, and slowly drizzle the oil mixture in a thin stream until emulsified and creamy.  If it begins to get too thick before oil is finished, it could separate, so add a few drops of vinegar to thin, and continue.

  5. Season as needed with salt, pepper and additional vinegar, to taste.

  6. Cover and set aside.

Halibut

  1. Preheat fry oil to 425°F in a large dutch oven.

  2. Set yourself up with a large plate lined with paper towels as a place to transfer the fried fish when done.

  3. Season each piece of fish with salt and pepper and set aside on a paper towel.

  4. Combine flours and baking powder in a large bowl.

  5. Using a fork, begin to add the honey, vodka and beer, gently mixing and trying to remove any large clumping. Mix until just combined, taking care not to over mix. The batter is now ready.

  6. Using a paper towel, gently dry off each piece of halibut.

  7. Working in batches (2-3), dust each halibut piece in the bowl containing the combined flours and baking powder, adding extra rice flour, if needed.

  8. Transfer halibut pieces to the batter.

  9. Ensure each piece is well coated in batter and then carefully transfer each piece, one at a time, to fry oil.  A pair of kitchen tongs makes transferring easier and safer.

  10. As soon as each piece is golden brown, remove with a spider strainer* to the paper towel lined plate you set up, and salt immediately.

  11. Allow the oil to return to 425F and repeat the process until complete.

  12. Squeeze fresh lemon over it and enjoy!

*Note:  A spider strainer has a long handle, and a basket on the end resembling a spider’s web, made of wire mesh. Any fine mesh wire strainer with a long handle will work. Between batches, it’s wise to use your strainer to remove small bits of batter that may burn.

Dinner, Lunch
American
Fish and Chips, Fried Halibut, Halibut, Halibut Fish and Chips, Malt and Vinegar, Wild Alaskan Halibut, Wild Halibut

Cured Salmon with Fennel

Cured Salmon with Fennel

Jun 9, 2021 |

Cured Salmon with Fennel

  • baking dish, large enough for salmon
  • plastic wrap
  • pan
  • canned good or a brick for weighing down
  • butcher's paper or parchment paper
  • large bowl
  • 2-3 Popsie Sockeye Salmon Fillets (skin on, pin bones removed)
  • ½ cup sugar
  • 1 cup sugar (light brown, packed)
  • ¾ cup kosher salt
  • ¼ cup pernod ((anise-flavored liquor))
  • 1 bulb fennel, with stalks and leaves (thinly sliced)
  • ½ cup fennel seeds (toasted)
  • 2 Tbsp white peppercorns (toasted and cracked)

  1. Mix the sugars and salt well. Sprinkle 1/2 of the sugar/salt mixture over the bottom of the baking dish

  2. Place salmon on the mixture.

  3. Sprinkle both sides of the salmon with the pernod, then cover with the remaining salt mixture.

  4. Layer the sliced fennel over the top, followed by the fennel seeds and the white peppercorns.

  5. Cover with plastic wrap.

  6. Place a large pan on top of the salmon and weigh it down with canned goods or brick between 4-8 pounds.

  7. Refridgerate salmon for 48 hours.

  8. (After 48 hours, the salmon should be firm to the touch. If it stills feels raw and squishy, cover and leave to cure for 24 more hours.)

  9. When salmon is fully cured, discard the spices, rinse the salt and sugar off.

  10. Pat dry. To store, wrap butchers paper.

To toast peppercorns or any small spices, heat them gently in any small skillet.

Optional Preparations:  Substitute any of the following for fennel for flavor variations.

Traditional Grav Lox: Generous bunch of dill

Citrus: orange and lemon zest.  

Pastrami style: Black pepper and coriander

Horseradish: grated fresh horshradish

 

 

Appetizer, Salad
Scandanavian
Alaskan Salmon, Cured Salmon, gravlax, kosher salt, lemon zest, Salmon Fillet, Salmon Lox, Sockeye Salmon Fillet, The Popsie Fish Company, Wild Alaska Salmon

Miso Marinated Roasted Sablefish

Miso Marinated Roasted Sablefish

May 3, 2021 | ,

Miso Marinated Roasted Sablefish

Serve over coconut steamed rice with roasted baby bok choi and coleslaw for a creative, Asian-inspired lunch or dinner.

  • 4 6-ounce individual portions of Wild Alaskan Sablefish, (thawed)
  • ¼ cup sake
  • ¼ cup mirin
  • ¼ cup white miso paste
  • 3 Tablespoons granulated sugar (or brown sugar for a deeper flavor)

Marinade

  1. Simmer sake on stovetop for a few minutes, just long enough to heat up and evaporate some of the alcohol.

  2. Remove from heat and whisk in the mirin, miso paste, and sugar until well blended.  

  3. Cool completely.

  4. Once cooled, pour over fish portions and marinate in the refrigerator overnight and up to 24 hours for increased flavor.  

Preparation

  1. Preheat oven to broil.  Lightly oil a rimmed baking sheet, or line with aluminum foil. 

  2. Remove fish from marinade and pat dry.

  3. Place sheet on the top rack under the broiler and cook for approximately 5-10 minutes, rotating the baking sheet throughout to ensure even browning. Keep a diligent eye on the fish throughout the cooking process to ensure it doesn’t burn or get overcooked as it will cook very quickly.

  4. Fish is done when it pulls apart in beautiful, moist, segments.

Dinner, Lunch
Asian

Tony’s Every Night Salmon

Tony’s Every Night Salmon

May 3, 2021 | ,

Tony’s Every Night Salmon

  • 1 fillet Wild Alaskan Sockeye Salmon, (pin bones removed, skin on)
  • ¼ cup ranch dressing
  • ¼ cup mayonnaise
  • 1 Tablespoon dijon or yellow mustard ((optional))
  • ½ lemon, (juiced)
  • ¼ teaspoon Goya brand adobo garlic salt
  • ½ teaspoon freshly ground pepper

  1. Preheat oven to 475-500 ˚F

  2. Line a baking sheet with parchment paper or foil and place a lightly oiled rack on top of it. Fish may also be placed directly on the lined pan for baking. 

  3. Cut salmon fillet into 1-inch-wide portions, perpendicular to the length of the fish. Skin can be removed or left on. If removing skin, its easiest to do this before portioning. Set aside.

  4. In a large bowl, whisk together the remaining ingredients until well combined. Taste for additional seasoning and adjust to your preference.

  5. Add salmon portions to the bowl of mixed wet ingredients, and using your hands or a rubber spatula, gently turn the fillets until thoroughly coated with the mixture on all sides. 

  6. Marinate for 10-15 minutes.

  7. Place salmon, skin side down, on the oiled rack or lined baking sheet, leaving a few inches of space between each piece of fish.

  8. Spoon excess marinade on top of each individual portion.

  9. Place baking sheet on top rack of oven and quickly close door.

  10. Shut off oven and use the ambient heat to cook the salmon.  For larger size portions, or is using several fillets, oven can be left on for a few minutes (5 minutes maximum) before shutting it off.

  11. Check for doneness after 10 minutes, and continue cooking in small increments, if necessary, until a fork can poke through and the fish is moist and flakes apart.

  12. Since fish will continue to cook as it rests out of the oven, its crucial that you remove the salmon at the very first signs of doneness.

Dinner
Wild Alaska Salmon Potstickers / Gyozas

Wild Alaska Salmon Potstickers / Gyozas

May 3, 2021 | ,

Salmon Potsticker Gyozas

Known in Japan as Gyoza, these delectable potstickers substitute wild salmon mincemeat in place of the traditional use of ground pork to create a flavorful dumpling that will dazzle your friends and family. Much like a dumpling, gyozas have a thinner wrapper, more finely chopped stuffing and are pan fried to create a wonderful crispy texture that enhances its unique flavors.  They make a great appetizer or side dish and they’re fun to make too!

  • 1 package circular Gyoza dumpling wrappers 
  • Water for sealing
  • Canola or Avocado oil for frying

Filling

  • 2 lbs Sockeye Salmon Mince, (thawed)
  • 4 scallions , finely chopped, (more for garnish)
  • 2 cloves garlic, (minced)
  • 3 Tablespoons soy sauce or tamari
  • 2 teaspoons fresh ginger, (grated)
  • Zest of one lime
  • 2 teaspoons Vietnamese fish sauce (optional)
  • ½ teaspoon coarse sea salt
  • ½ teaspoon fresh red chili, minced or ¼ teaspoon crushed red chili flakes ((optional) )
  • ½ teaspoon fresh cracked pepper
  • Sesame seeds for garnish
  • 2 teaspoons toasted sesame oil

Dipping sauce

  • 3 Tablespoons soy sauce
  • 2 Tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 Tablespoon mirin
  • 1 teaspoon hot chili oil ((optional) )
  • A healthy squeeze of lime juice for brightness and acidity

Filling

  1. Begin by placing thawed Sockeye Salmon Mince in a bowl large enough to hold all filling ingredients for mixing.

  2. Add remaining filling ingredients and gently stir until well incorporated. Test filling by cooking a small portion in a frying pan over medium heat until cooked through and check seasoning – adjusting accordingly with salt or soy sauce.

  3.  Set aside to marinate.

Dipping Sauce

  1. Place all ingredients in a high sided bowl and whisk vigorously (an immersion blender can be used here to achieve a better emulsification).

  2. If dipping sauce tastes too oily, add rice vinegar to balance.

  3. Set aside while you prepare the dumplings.

Potstickers

  1. Place a tablespoon size portion of the filling in the center of a dumpling wrapper.

  2. Using a finger or pastry brush, gently wet approximately ½ inch of the outer edge of the dumpling wrapper with water (it’s helpful to have a small bowl with water next to your dumpling-making station).

  3. Fold the wrapper in half to create a half-moon shape, sealing in the filling, and gently press the outer edge closed. Try to prevent an excess amount of air from being trapped inside by intentionally wrapping as close to the filling as possible.

  4. Set formed dumplings on a sheet pan lined with parchment paper and cover lightly with plastic wrap to prevent dumplings from drying out.

  5. Place a large skillet over medium-high heat.

  6. Set yourself up with a small glass of water and a lid for your skillet within reach.

  7. When thoroughly heated, place a tablespoon of canola or avocado oil in the pan and roll around to coat the pan evenly.

  8. Carefully add potstickers, spacing approximately 1-2 inches apart.

  9. Cook for 1-2 minutes until you achieve a nice golden brown, crispy sear on the bottom of the potsticker.

  10. Once achieved, carefully pour just enough water into your pan to cover the bottom ¼ inch of the potstickers and quickly cover with a lid to trap the steam. Take caution as you pour the water into your pan as the steam will be very hot and the water could splatter.

  11. Let dumplings steam for 2-3 minutes.

  12. Remove dumplings from pan using a slotted spoon and check for doneness by cutting open.

  13. Continue cooking in stages, being sure to begin with a hot, oily pan and ending with steam – you may need to pour off water between batches to ensure you’re beginning with a dry, hot pan to achieve a crispy sear.

  14. Garnish with thinly sliced scallions and sesame seeds.

  15. Serve with dipping sauce and a warm bowl of rice.

*Note: These are fantastic for making in large batches and freezing. Freeze by spreading formed potstickers on a parchment lined sheet pan until frozen through. Transfer to a gallon freezer bag or Tupperware container. Simply, pull the quantity you need for a meal, thaw on a sheet pan and follow standard recipe procedure.

Dinner, Lunch
Asian, Japanese
Alaskan Salmon, Red Salmon, Salmon, Sockeye Salmon, Wild Alaska Sockeye Salmon, Wild Alaskan Salmon, Wild Caught Salmon
Popsie’s Fresh Alaskan Salmon Mince Meatballs

Popsie’s Fresh Alaskan Salmon Mince Meatballs

May 3, 2021 | ,

Popsie’s Fresh Alaskan Salmon Mince Meatballs

These delectable meatballs can be served in a homemade pasta dish, cooked and added to a hearty chowder or eaten as finger food with a variety of delicious dips and creamy sauces. Or, cool them immediately and freeze for quick preparations throughout the week.

  • 1 package Popsie Sockeye Salmon Mince (approximately 2 lbs), (thawed)
  • 1 large yellow onion, (finely minced* )
  • 2 cloves garlic, (minced*)
  • 2 teaspoons fennel seed, ( lightly crushed)
  • 2 whole eggs
  • 1 ½ cups panko bread crumbs
  • 1 ½ cups parmesan, (grated)
  • zest of one lemon ((optional))
  • 2 Tablespoons fresh parsley, (chopped)
  • 2 Tablespoons fresh dill, (chopped)
  • 2 teaspoons crushed red chili flakes ((optional))

  1. Preheat oven to 350˚F

  2. In a large bowl, combine all the ingredients.

  3. Using a fork or rubber spatula, mix gently until well incorporated.

  4. Let mixture rest for 10 minutes to allow breadcrumbs to absorb moisture.

  5. Line a 9 by 13-inch sheet pan with parchment paper and set aside.

  6. Using your hands, form salmon meatball mixture into golf ball sized portions by gently rolling mixture between palms.

  7. Space salmon meatballs 1 inch apart on lined sheet pan.

  8. Bake in preheated oven until golden brown and cooked through (8-10 minutes).

  9. Salmon meatballs should be cooked throughout but still moist.

We also enjoy simply sautéing these on the stovetop and basting them with a bit of butter and fresh herbs and then finishing them in a warm oven until cooked through. Be careful to watch the meatballs closely if you choose the broiler preparation; be sure to use a set of long tongs to turn them halfway through the cooking process to achieve even browning and doneness.  

*If raw onion and garlic are too strong for your taste, gently sauté in butter and cool thoroughly before adding to the meatball mixture

Dinner, Lunch
Pacific Cod Provençal

Pacific Cod Provençal

May 2, 2021 | ,

Pacific Cod Provençal

This deeply aromatic, flavorful French-inspired dish is fantastic served over pasta, rice or even fresh cooked grits.

  • 2 fillets Wild Alaskan Pacific Cod, ( cut into 6 equal portions)
  • 3 Tablespoons extra virgin olive oil
  • 4 cloves garlic, ( minced)
  • 2 Tablespoons shallot, (minced)
  • 4-6 fillets anchovy, (minced)
  • ¼ cup capers, (rinsed)
  • ½ cup mix of kalamata and green olives, (whole)
  • 1 teaspoon red pepper flakes ((optional))
  • ⅓ cup white wine
  • 1 28-ounce can San Marzano tomatoes, (peeled or crushed)
  • 3 medium sized fresh tomatoes, (diced)
  • 4 sprigs fresh thyme
  • ⅓ cup fresh parsley, ( roughly chopped)
  • Fresh basil for garnish
  • Extra virgin olive oil for garnish
  • *Parchment paper

Preparation

  1. Preheat oven to 350˚F.

  2. Season fish very lightly with salt and pepper, set aside.

  3. Heat a large, heavy bottomed sauté pan or cast-iron skillet over medium heat.

  4. Once heated, add olive oil to pan and evenly coat.

  5. Add garlic to heated pan and sauté until just soft and translucent.

  6. Add anchovies and capers and cook for an additional 1-2 minutes, stirring often.

  7. Add olives and cook for an additional 2 minutes.

  8. Add red pepper flakes, if using, and cook for 1 additional minute.

  9. Add white wine and simmer until the pan is almost dry and the sauce is light and syrupy.

  10. Add canned tomatoes.  If using whole canned tomatoes, use your utensils to crush and break down the tomatoes further while cooking – or substitute crushed tomatoes.

  11. Lower heat to maintain a gentle simmer.

  12. Add fresh diced tomatoes and thyme sprigs.

  13. Using a slotted spatula or spoon, carefully submerge cod portions into pan and baste with sauce.

  14. Cover with a loose-fitting parchment lid* and transfer to preheated oven.

  15. Bake for 15 minutes, checking periodically for doneness. Cod is finished when it begins to flake away.

  16. Garnish with fresh basil, parsley and a healthy drizzle of extra virgin olive oil.

*The parchment is great for holding in steam while alleviating the pressure and keeping it at a very gentle simmer.  A regular lid may be used in place of parchment if left generously cracked open.

Dinner
French

Blog Fulllwidth

White Fish Fajitas

White Fish Fajitas

Jun 28, 2021 | , , ,

Fish Fajitas a la Santa Barbara

  • 2 Tablespoons olive oil
  • 3-4 cloves garlic, (minced)
  • 1 red onion, (finely chopped)
  • 12-14 tomatillos, (chopped)
  • 3-4 jalapeños, (finely chopped)
  • 1 bell pepper, (chopped)
  • ¾-1 pound white fish (halibut, cod, or sablefish)
  • lemon or lime
  • 6-8 tortillas

  1. Add the olive oil to a regular, heavy-bottomed pan.

  2. Add all chopped ingredients, sauteing for 1-2 minutes.

  3. Then add filets into the pan with the vegetables and squeeze lemon or lime over everything.

  4. Cover with saucepan with lid.

  5. Cook on medium for about 10-12 minutes.

  6. Uncover the pan, and use a spatula or fork to break apart the fish into bite-size peices.

  7. Let simmer a few more minutes, add salt and pepper to taste.

  8. Heat tortillas and spoon mixture onto tortillas, using a slotted spoon or spatula to allow extra juice to stay in pan.

  9. Roll up tortillas and enjoy!

Dinner, Lunch
Mexican
20 Minute Recipe, Alaskan Cod, Alaskan Salmon, Halibut

Halibut Curry

Halibut Curry

Jun 28, 2021 |

Halibut Curry

Wild Alaskan Halibut and this array of warm spices make the perfect combination for a light, yet rich, decadent meal. This curry is best served over jasmine rice, or roasted potatoes, and served with your favorite vegetables. Garnish with cucumber raita and fresh cilantro for an authentic Asian-inspired lunch or dinner.

Halibut

  • 4 Popsie Halibut (6 ounce portions)
  • 2 Tablespoons ghee or unsalted butter
  • 2 small yellow onions (finely chopped)
  • 2 garlic cloves (minced)
  • 2 cups plain yogurt
  • 1 cup heavy cream
  • 1 lemon
  • 1 ½ Tablespoons raw sugar
  • 1 Tablespoon kosher salt

SPICE MIXTURE:

  • 1 Tablespoon ground cumin
  • 1 Tablespoon ground coriander
  • 1 Tablespoon ground turmeric
  • 1 Tablespoon curry powder
  • 1 Tablespoon ground ginger
  • 1 Tablespoon granulated garlic
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground clove
  • ¼ teaspoon ground cayenne pepper (optional)
  1. Preheat oven to 350°F.
  2. Lightly season halibut with salt and set aside.
  3. Place a wide and shallow, heavy-bottomed pan over medium heat.
  4. Begin by sauteing onions in ghee (or unsalted butter) until soft and golden.
  5. Add garlic and cook for an additional 1-2 minutes.
  6. Add spice mixture to pan and toast spices until fragrant, but DO NOT burn. This should only
  7. take about 30 seconds.
  8. Add yogurt, heavy cream, sugar, salt and a squeeze of lemon and bring to a light simmer.
  9. As your curry base cooks, it will become rich and darker in color, taking approximately 5-7 minutes.
  10. Taste and adjust seasoning with more lemon and salt, if needed.
  11. Gently add halibut to the simmering curry base and baste each portion generously.
  12. Cover with a lid slightly cracked for pressure to escape and braise for 15 minutes.
  13. Check for doneness with a fork. The fish should flake away and be white all the way through, but still moist.
Dinner, Lunch
Indian
Curry, Ghee, Lemon, Onions, Rice, Wild Alaskan Halibut

Light and Crispy Fried Halibut with Malt Vinegar Aioli

Light and Crispy Fried Halibut with Malt Vinegar Aioli

Jun 12, 2021 |

Light and Crispy Fried Halibut with Malt Vinegar Aioli

Popsie’s tried and true recipe for fried halibut. The use of rice flour in this iconic recipe creates a thin, crispy, golden crust is simply delectable, while the beer and vodka gives it a light, airy texture. The malt vinegar aioli is the perfect dipping sauce to accompany the salty, savory flavor of the fried fish. This family-friendly meal is great served with french fries, roasted baby potatoes, or in your favorite taco recipe. 

Halibut

  • 4 6-oz Popsie Wild Alaskan Halibut Portions, (cut into 1½ inch wide strips)
  • 200 grams all purpose flour ((approximately 1 ⅝ cups))
  • 1⅝ cups white rice flour, (plus extra for dusting (or 200 grams))
  • 1 teaspoon baking powder
  • 1 Tablespoon honey
  • 10 fluid ounces vodka, (cold*)
  • 12 fluid ounces beer (pilsner or lager), (cold*)
  • 8 cups canola oil for frying
  • fresh lemon wedges

Malt Vinegar Aioli

  • 2 egg yolks
  • ¼ cup malt vinegar
  • 1 Tablespoon dijon mustard
  • 2 small cloves garlic, (minced)
  • 1 cup avocado or grapeseed oil
  • ½ cup extra virgin olive oil
  • salt and pepper to taste

Malt Vinegar Aioli

  1. Combine both oils in a squeeze bottle or measuring cup with a pouring spout. Set aside. 

  2. Place egg yolks, vinegar, mustard and minced garlic in a bowl with tall sides.

  3. Using an immersion blender, blend yolks, vinegar, mustard and minced garlic until thoroughly mixed.

  4. Continue blending on medium speed, and slowly drizzle the oil mixture in a thin stream until emulsified and creamy.  If it begins to get too thick before oil is finished, it could separate, so add a few drops of vinegar to thin, and continue.

  5. Season as needed with salt, pepper and additional vinegar, to taste.

  6. Cover and set aside.

Halibut

  1. Preheat fry oil to 425°F in a large dutch oven.

  2. Set yourself up with a large plate lined with paper towels as a place to transfer the fried fish when done.

  3. Season each piece of fish with salt and pepper and set aside on a paper towel.

  4. Combine flours and baking powder in a large bowl.

  5. Using a fork, begin to add the honey, vodka and beer, gently mixing and trying to remove any large clumping. Mix until just combined, taking care not to over mix. The batter is now ready.

  6. Using a paper towel, gently dry off each piece of halibut.

  7. Working in batches (2-3), dust each halibut piece in the bowl containing the combined flours and baking powder, adding extra rice flour, if needed.

  8. Transfer halibut pieces to the batter.

  9. Ensure each piece is well coated in batter and then carefully transfer each piece, one at a time, to fry oil.  A pair of kitchen tongs makes transferring easier and safer.

  10. As soon as each piece is golden brown, remove with a spider strainer* to the paper towel lined plate you set up, and salt immediately.

  11. Allow the oil to return to 425F and repeat the process until complete.

  12. Squeeze fresh lemon over it and enjoy!

*Note:  A spider strainer has a long handle, and a basket on the end resembling a spider’s web, made of wire mesh. Any fine mesh wire strainer with a long handle will work. Between batches, it’s wise to use your strainer to remove small bits of batter that may burn.

Dinner, Lunch
American
Fish and Chips, Fried Halibut, Halibut, Halibut Fish and Chips, Malt and Vinegar, Wild Alaskan Halibut, Wild Halibut

Cured Salmon with Fennel

Cured Salmon with Fennel

Jun 9, 2021 |

Cured Salmon with Fennel

  • baking dish, large enough for salmon
  • plastic wrap
  • pan
  • canned good or a brick for weighing down
  • butcher's paper or parchment paper
  • large bowl
  • 2-3 Popsie Sockeye Salmon Fillets (skin on, pin bones removed)
  • ½ cup sugar
  • 1 cup sugar (light brown, packed)
  • ¾ cup kosher salt
  • ¼ cup pernod ((anise-flavored liquor))
  • 1 bulb fennel, with stalks and leaves (thinly sliced)
  • ½ cup fennel seeds (toasted)
  • 2 Tbsp white peppercorns (toasted and cracked)

  1. Mix the sugars and salt well. Sprinkle 1/2 of the sugar/salt mixture over the bottom of the baking dish

  2. Place salmon on the mixture.

  3. Sprinkle both sides of the salmon with the pernod, then cover with the remaining salt mixture.

  4. Layer the sliced fennel over the top, followed by the fennel seeds and the white peppercorns.

  5. Cover with plastic wrap.

  6. Place a large pan on top of the salmon and weigh it down with canned goods or brick between 4-8 pounds.

  7. Refridgerate salmon for 48 hours.

  8. (After 48 hours, the salmon should be firm to the touch. If it stills feels raw and squishy, cover and leave to cure for 24 more hours.)

  9. When salmon is fully cured, discard the spices, rinse the salt and sugar off.

  10. Pat dry. To store, wrap butchers paper.

To toast peppercorns or any small spices, heat them gently in any small skillet.

Optional Preparations:  Substitute any of the following for fennel for flavor variations.

Traditional Grav Lox: Generous bunch of dill

Citrus: orange and lemon zest.  

Pastrami style: Black pepper and coriander

Horseradish: grated fresh horshradish

 

 

Appetizer, Salad
Scandanavian
Alaskan Salmon, Cured Salmon, gravlax, kosher salt, lemon zest, Salmon Fillet, Salmon Lox, Sockeye Salmon Fillet, The Popsie Fish Company, Wild Alaska Salmon

Miso Marinated Roasted Sablefish

Miso Marinated Roasted Sablefish

May 3, 2021 | ,

Miso Marinated Roasted Sablefish

Serve over coconut steamed rice with roasted baby bok choi and coleslaw for a creative, Asian-inspired lunch or dinner.

  • 4 6-ounce individual portions of Wild Alaskan Sablefish, (thawed)
  • ¼ cup sake
  • ¼ cup mirin
  • ¼ cup white miso paste
  • 3 Tablespoons granulated sugar (or brown sugar for a deeper flavor)

Marinade

  1. Simmer sake on stovetop for a few minutes, just long enough to heat up and evaporate some of the alcohol.

  2. Remove from heat and whisk in the mirin, miso paste, and sugar until well blended.  

  3. Cool completely.

  4. Once cooled, pour over fish portions and marinate in the refrigerator overnight and up to 24 hours for increased flavor.  

Preparation

  1. Preheat oven to broil.  Lightly oil a rimmed baking sheet, or line with aluminum foil. 

  2. Remove fish from marinade and pat dry.

  3. Place sheet on the top rack under the broiler and cook for approximately 5-10 minutes, rotating the baking sheet throughout to ensure even browning. Keep a diligent eye on the fish throughout the cooking process to ensure it doesn’t burn or get overcooked as it will cook very quickly.

  4. Fish is done when it pulls apart in beautiful, moist, segments.

Dinner, Lunch
Asian

Tony’s Every Night Salmon

Tony’s Every Night Salmon

May 3, 2021 | ,

Tony’s Every Night Salmon

  • 1 fillet Wild Alaskan Sockeye Salmon, (pin bones removed, skin on)
  • ¼ cup ranch dressing
  • ¼ cup mayonnaise
  • 1 Tablespoon dijon or yellow mustard ((optional))
  • ½ lemon, (juiced)
  • ¼ teaspoon Goya brand adobo garlic salt
  • ½ teaspoon freshly ground pepper

  1. Preheat oven to 475-500 ˚F

  2. Line a baking sheet with parchment paper or foil and place a lightly oiled rack on top of it. Fish may also be placed directly on the lined pan for baking. 

  3. Cut salmon fillet into 1-inch-wide portions, perpendicular to the length of the fish. Skin can be removed or left on. If removing skin, its easiest to do this before portioning. Set aside.

  4. In a large bowl, whisk together the remaining ingredients until well combined. Taste for additional seasoning and adjust to your preference.

  5. Add salmon portions to the bowl of mixed wet ingredients, and using your hands or a rubber spatula, gently turn the fillets until thoroughly coated with the mixture on all sides. 

  6. Marinate for 10-15 minutes.

  7. Place salmon, skin side down, on the oiled rack or lined baking sheet, leaving a few inches of space between each piece of fish.

  8. Spoon excess marinade on top of each individual portion.

  9. Place baking sheet on top rack of oven and quickly close door.

  10. Shut off oven and use the ambient heat to cook the salmon.  For larger size portions, or is using several fillets, oven can be left on for a few minutes (5 minutes maximum) before shutting it off.

  11. Check for doneness after 10 minutes, and continue cooking in small increments, if necessary, until a fork can poke through and the fish is moist and flakes apart.

  12. Since fish will continue to cook as it rests out of the oven, its crucial that you remove the salmon at the very first signs of doneness.

Dinner
Wild Alaska Salmon Potstickers / Gyozas

Wild Alaska Salmon Potstickers / Gyozas

May 3, 2021 | ,

Salmon Potsticker Gyozas

Known in Japan as Gyoza, these delectable potstickers substitute wild salmon mincemeat in place of the traditional use of ground pork to create a flavorful dumpling that will dazzle your friends and family. Much like a dumpling, gyozas have a thinner wrapper, more finely chopped stuffing and are pan fried to create a wonderful crispy texture that enhances its unique flavors.  They make a great appetizer or side dish and they’re fun to make too!

  • 1 package circular Gyoza dumpling wrappers 
  • Water for sealing
  • Canola or Avocado oil for frying

Filling

  • 2 lbs Sockeye Salmon Mince, (thawed)
  • 4 scallions , finely chopped, (more for garnish)
  • 2 cloves garlic, (minced)
  • 3 Tablespoons soy sauce or tamari
  • 2 teaspoons fresh ginger, (grated)
  • Zest of one lime
  • 2 teaspoons Vietnamese fish sauce (optional)
  • ½ teaspoon coarse sea salt
  • ½ teaspoon fresh red chili, minced or ¼ teaspoon crushed red chili flakes ((optional) )
  • ½ teaspoon fresh cracked pepper
  • Sesame seeds for garnish
  • 2 teaspoons toasted sesame oil

Dipping sauce

  • 3 Tablespoons soy sauce
  • 2 Tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 Tablespoon mirin
  • 1 teaspoon hot chili oil ((optional) )
  • A healthy squeeze of lime juice for brightness and acidity

Filling

  1. Begin by placing thawed Sockeye Salmon Mince in a bowl large enough to hold all filling ingredients for mixing.

  2. Add remaining filling ingredients and gently stir until well incorporated. Test filling by cooking a small portion in a frying pan over medium heat until cooked through and check seasoning – adjusting accordingly with salt or soy sauce.

  3.  Set aside to marinate.

Dipping Sauce

  1. Place all ingredients in a high sided bowl and whisk vigorously (an immersion blender can be used here to achieve a better emulsification).

  2. If dipping sauce tastes too oily, add rice vinegar to balance.

  3. Set aside while you prepare the dumplings.

Potstickers

  1. Place a tablespoon size portion of the filling in the center of a dumpling wrapper.

  2. Using a finger or pastry brush, gently wet approximately ½ inch of the outer edge of the dumpling wrapper with water (it’s helpful to have a small bowl with water next to your dumpling-making station).

  3. Fold the wrapper in half to create a half-moon shape, sealing in the filling, and gently press the outer edge closed. Try to prevent an excess amount of air from being trapped inside by intentionally wrapping as close to the filling as possible.

  4. Set formed dumplings on a sheet pan lined with parchment paper and cover lightly with plastic wrap to prevent dumplings from drying out.

  5. Place a large skillet over medium-high heat.

  6. Set yourself up with a small glass of water and a lid for your skillet within reach.

  7. When thoroughly heated, place a tablespoon of canola or avocado oil in the pan and roll around to coat the pan evenly.

  8. Carefully add potstickers, spacing approximately 1-2 inches apart.

  9. Cook for 1-2 minutes until you achieve a nice golden brown, crispy sear on the bottom of the potsticker.

  10. Once achieved, carefully pour just enough water into your pan to cover the bottom ¼ inch of the potstickers and quickly cover with a lid to trap the steam. Take caution as you pour the water into your pan as the steam will be very hot and the water could splatter.

  11. Let dumplings steam for 2-3 minutes.

  12. Remove dumplings from pan using a slotted spoon and check for doneness by cutting open.

  13. Continue cooking in stages, being sure to begin with a hot, oily pan and ending with steam – you may need to pour off water between batches to ensure you’re beginning with a dry, hot pan to achieve a crispy sear.

  14. Garnish with thinly sliced scallions and sesame seeds.

  15. Serve with dipping sauce and a warm bowl of rice.

*Note: These are fantastic for making in large batches and freezing. Freeze by spreading formed potstickers on a parchment lined sheet pan until frozen through. Transfer to a gallon freezer bag or Tupperware container. Simply, pull the quantity you need for a meal, thaw on a sheet pan and follow standard recipe procedure.

Dinner, Lunch
Asian, Japanese
Alaskan Salmon, Red Salmon, Salmon, Sockeye Salmon, Wild Alaska Sockeye Salmon, Wild Alaskan Salmon, Wild Caught Salmon
Popsie’s Fresh Alaskan Salmon Mince Meatballs

Popsie’s Fresh Alaskan Salmon Mince Meatballs

May 3, 2021 | ,

Popsie’s Fresh Alaskan Salmon Mince Meatballs

These delectable meatballs can be served in a homemade pasta dish, cooked and added to a hearty chowder or eaten as finger food with a variety of delicious dips and creamy sauces. Or, cool them immediately and freeze for quick preparations throughout the week.

  • 1 package Popsie Sockeye Salmon Mince (approximately 2 lbs), (thawed)
  • 1 large yellow onion, (finely minced* )
  • 2 cloves garlic, (minced*)
  • 2 teaspoons fennel seed, ( lightly crushed)
  • 2 whole eggs
  • 1 ½ cups panko bread crumbs
  • 1 ½ cups parmesan, (grated)
  • zest of one lemon ((optional))
  • 2 Tablespoons fresh parsley, (chopped)
  • 2 Tablespoons fresh dill, (chopped)
  • 2 teaspoons crushed red chili flakes ((optional))

  1. Preheat oven to 350˚F

  2. In a large bowl, combine all the ingredients.

  3. Using a fork or rubber spatula, mix gently until well incorporated.

  4. Let mixture rest for 10 minutes to allow breadcrumbs to absorb moisture.

  5. Line a 9 by 13-inch sheet pan with parchment paper and set aside.

  6. Using your hands, form salmon meatball mixture into golf ball sized portions by gently rolling mixture between palms.

  7. Space salmon meatballs 1 inch apart on lined sheet pan.

  8. Bake in preheated oven until golden brown and cooked through (8-10 minutes).

  9. Salmon meatballs should be cooked throughout but still moist.

We also enjoy simply sautéing these on the stovetop and basting them with a bit of butter and fresh herbs and then finishing them in a warm oven until cooked through. Be careful to watch the meatballs closely if you choose the broiler preparation; be sure to use a set of long tongs to turn them halfway through the cooking process to achieve even browning and doneness.  

*If raw onion and garlic are too strong for your taste, gently sauté in butter and cool thoroughly before adding to the meatball mixture

Dinner, Lunch
Pacific Cod Provençal

Pacific Cod Provençal

May 2, 2021 | ,

Pacific Cod Provençal

This deeply aromatic, flavorful French-inspired dish is fantastic served over pasta, rice or even fresh cooked grits.

  • 2 fillets Wild Alaskan Pacific Cod, ( cut into 6 equal portions)
  • 3 Tablespoons extra virgin olive oil
  • 4 cloves garlic, ( minced)
  • 2 Tablespoons shallot, (minced)
  • 4-6 fillets anchovy, (minced)
  • ¼ cup capers, (rinsed)
  • ½ cup mix of kalamata and green olives, (whole)
  • 1 teaspoon red pepper flakes ((optional))
  • ⅓ cup white wine
  • 1 28-ounce can San Marzano tomatoes, (peeled or crushed)
  • 3 medium sized fresh tomatoes, (diced)
  • 4 sprigs fresh thyme
  • ⅓ cup fresh parsley, ( roughly chopped)
  • Fresh basil for garnish
  • Extra virgin olive oil for garnish
  • *Parchment paper

Preparation

  1. Preheat oven to 350˚F.

  2. Season fish very lightly with salt and pepper, set aside.

  3. Heat a large, heavy bottomed sauté pan or cast-iron skillet over medium heat.

  4. Once heated, add olive oil to pan and evenly coat.

  5. Add garlic to heated pan and sauté until just soft and translucent.

  6. Add anchovies and capers and cook for an additional 1-2 minutes, stirring often.

  7. Add olives and cook for an additional 2 minutes.

  8. Add red pepper flakes, if using, and cook for 1 additional minute.

  9. Add white wine and simmer until the pan is almost dry and the sauce is light and syrupy.

  10. Add canned tomatoes.  If using whole canned tomatoes, use your utensils to crush and break down the tomatoes further while cooking – or substitute crushed tomatoes.

  11. Lower heat to maintain a gentle simmer.

  12. Add fresh diced tomatoes and thyme sprigs.

  13. Using a slotted spatula or spoon, carefully submerge cod portions into pan and baste with sauce.

  14. Cover with a loose-fitting parchment lid* and transfer to preheated oven.

  15. Bake for 15 minutes, checking periodically for doneness. Cod is finished when it begins to flake away.

  16. Garnish with fresh basil, parsley and a healthy drizzle of extra virgin olive oil.

*The parchment is great for holding in steam while alleviating the pressure and keeping it at a very gentle simmer.  A regular lid may be used in place of parchment if left generously cracked open.

Dinner
French

“From the Fisher to the Fork”

Our fishing adventure began in 1987 on the eastern shores of Bristol Bay, Alaska and grew into the The Popsie Fish Company. Now, we bring you the best recipes from our years of cooking delicious meals with our fresh-caught wild salmon, halibut, cod and sablefish.

Enjoy,
Tony & Gwen Neal