Good morning from sunny Kodiak Alaska. The days are getting longer with a gain of about 5 minutes each day. Saturday we set the clocks ahead 1 hour!! Day light Savings. It is always a great feeling to go to work when it is light out and get home for the night when it is still light out. Spring is on its way. But this is Kodiak and Winter isn’t going to go without a fight. Yesterday was flat calm with no wind to speak of, now it is blowing a steady 35-40 knots, with higher gusts and wind chill about 10 degrees! Brrrrrrrrrrr.
The Jig cod fleet was able to head out to sea and work their gear between weather systems this week. We had several deliveries of Fresh Cod yesterday right before the weather switched around. We had deliveries from the F/V Competition, F/V Letun, F/V Argonaut, F/V Bottom Line and the F/V Silver Bullet. The fish that is coming off of these boats is of the highest quality. Bright eyes are the first sign of freshness. I had my Quality Control team carefully select about 500 pounds of round weight from these deliveries to go to vacuum packaged fillets for the online store. The rest of this fresh cod will be flown out of Kodiak today destined to be featured in supermarket display cases and restaurants across the country. This picture is a fine example of cod at it’s freshest from the F/V Silver Bullet. This superior quality is the golden standard from Captain Gary Salter who applies the same care and handling to the sport fishing side of his business. The halibut, salmon, ling cod and rock fish he delivers for his charter clients reflects this same top notch quality. You can learn more about Captain Gary and his Charter Fishing business Magnum Charters in our links section.
Last night I tried out a new recipe I have been thinking about for some time now. It all started when a friend of mine came back through town on his way home to South Carolina. He had just finished up 2 grueling months of fishing for Opilio Snow Crab out in the Bering Sea, catching their nearly 1 million pound quota!! He was shipping about a hundred pounds of snow crab “home pack” to his family and let me have a few sections. I don’t sell Opilio Tanner Crab, I offer Bairdi Tanner Crab. Bairdi is much larger and fuller than the Opilio and caught right here in Kodiak.
So here is my recipe: Stuffed Red Pepper with Snow Crab and Scallops.
I picked the meat from 1 pound of snow crab. You can use Kodiak Snow Crab.
Diced 3 large scallops into fine pieces like burger meat.
saute a half cup fine diced onion and 2 cloves garlic in olive oil until soft. Add scallop meat and saute for about 3 minutes. Mix together with the picked crab meat and 1/2 cup of riccota cheese and 1/2 cup shredded mozzarella cheese. add salt and pepper to taste.
hollow out 2 washed red bell peppers(you can use green or yellow).
stuff the mixture into the peppers. don’t pack it in there, just lightly filled. sprinkle a little mozzarella cheese on top. Rub a little olive oil over the outside of the pepper and bake at 425 for about 20 minutes. Make some rice for a side or pasta or salad. You can sear the rest of the scallops to go over the rice. Feel free to call or email if you have any questions about this recipe or about getting your hands on some of Captain Gary’s fresh Cod Fillets. Enjoy!!