Visit us at popsiefishco.com to buy direct-to-market Wild Alaskan salmon, halibut, sablefish, and cod.

Anthem

A Modern Marketing Child Theme for Divi

Anthem

A Modern Marketing Child Theme for Divi

State your claim with ANTHEM

1000+

Lines of Code

Each line of code has been created to ensure maximum compatibility among major browsers. Crafted with great care and love.

Clean & Beautiful

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g

Carefully Crafted

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Made with Love

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Save Hours on Design

Multiple Home Layouts

Features

Clean Typography

Font styles have been meticulously set to fit Anthem’s aesthetics.

Forms & Opt-Ins

Included are dark & light contact forms, several email opt-ins, and slim email opt-ins.

Unique Layouts

Easily use one of our several Home Layouts, Base Layouts, and sample Craft Layout.

Ken Burns Header

With the right image, this effect can impress and make your site memorable. Subtlety is key.

Stunning Imagery

Parallax backgrounds and use of whitespace allows the focus to be on your images.

Features Grid

Easily showcase the features of your project with Anthem’s Features Grid.

Team Options

Showcase your Team in a beautiful way. The column order adjusts for tablet & mobile.
1

Extra Animations

We’ve added additional animation classes you can apply to your sections and modules.
+

Animated Backgrounds

Subtlety and limited use of this feature is key as it can affect performance.

Pricing Table

Showcase your pricing tiers with Anthem’s simple, bold Pricing Table.
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Gradient Text

For browsers that support it, we’ve included a Gradient Text effect with a fallback color.

Amazing Support

Email us and we’ll respond to you as soon as possible. We also have helpful video tutorials available.

Save Hours on Design

Save Hours on Code

Get Fancy With It

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Nulla accumsan eros nec sem tempus morbi scelerisque.

Mix It Up

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Introducing Anthem. A modern Marketing Child Theme for Divi.

Black+White Layout

It’s amazing how the absence of color can affect a design. The Black & White Home Layout shows with little style adjustments your page’s design can vary greatly from the Main Home Page Layout. Classic all the way.

Anthem Crafts Layout

Extra care & attention went into the styling of the Section Headings in this layout. Carefully chosen photos shine alongside classic typography and whitespace.

Anthem Cycles Layout

Bold & Beautiful Photos sets this layout apart. We also have chosen a different Google Font to be highlighted on this page.

Slim Name / Email form

There’s a single field version on the About page

ANTHEM

ANTHEM includes several Home Page Layouts, plenty of features, incredible support, and 15+ video tutorials.

State your claim with Anthem. Purchase today!

ANTHEM

Introducing ANTHEM…a Modern Marketing Divi Child Theme crafted with great care and love. Save hours on design & development by purchasing ANTHEM today.

State your claim with Anthem. Purchase today!

Testimonials

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ANTHEM Divi Child Theme

Jane Doe

Designer

“Donec at vehicula risus. Cras vel sollicitudin ipsum. Etiam tincidunt placerat enim, a rhoncus eros sodales ut. Nam consequat diam nec leo rutrum tempus. Nulla accumsan eros nec sem tempus scelerisque.”

ANTHEM Divi Child Theme

Jamal Lyons

Developer

+ Lines of Code

+ Hours

Solid Theme

Purchase ANTHEM Today!

Animated Gradient Background

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At least for most modern browsers, otherwise you get a solid color background.

Frequently Asked Questions

Toggle Title

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Toggle Title

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Toggle Title

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Toggle Title

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Additional Toggle Style

Toggle Title

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Toggle Title

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Toggle Title

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ANTHEM is Here

Introducing ANTHEM…a Modern Marketing Divi Child Theme crafted with great care and love. ANTHEM includes several Home Page Layouts, plenty of features, incredible support, and 15+ video tutorials. Save hours on design & development by purchasing ANTHEM today.

State your claim with Anthem. Purchase today!

ANTHEM is Here

Introducing ANTHEM…a Modern Marketing Divi Child Theme crafted with great care and love. ANTHEM includes several Home Page Layouts, plenty of features, incredible support, and 15+ video tutorials. Save hours on design & development by purchasing ANTHEM today.

State your claim with Anthem. Purchase today!

State your claim with ANTHEM

ANTHEM is Here

Introducing ANTHEM…a Modern Marketing Divi Child Theme crafted with great care and love. ANTHEM includes several Home Page Layouts, plenty of features, incredible support, and 15+ video tutorials. Save hours on design & development by purchasing ANTHEM today.

State your claim with Anthem. Purchase today!

Beautifully Responsive

Anthem will look great on your tablet or mobile device. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Curabitur tincidunt mollis ante non volutpat. Nam consequat diam nec leo rutrum tempus. Nulla accumsan eros nec sem tempus scelerisque.

State your claim with Anthem. Purchase today!

SAMPLE PRICING

Always know what you’ll pay.

BASIC

$19

PER MONTH

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ADVANCED
$49
PER MONTH
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PREMIUM
$99
PER MONTH
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Latest from the Blog

Left-Aligned Effect

White Fish Fajitas

White Fish Fajitas

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

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

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

ANTHEM is Here

Introducing ANTHEM…a Modern Marketing Divi Child Theme crafted with great care and love. ANTHEM includes several Home Page Layouts, plenty of features, incredible support, and 15+ video tutorials. Save hours on design & development by purchasing ANTHEM today.

State your claim with Anthem. Purchase today!

Latest from the Blog

Shadow Hover Effect

White Fish Fajitas

White Fish Fajitas

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

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

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

LAYOUTS

So many Layouts & Modules

Contact Us

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