"A good chef can only be confident of success if his work is based on top-quality
raw materials”
Alaskan
wild red (sockeye) salmon and black cod (gindara) are top-quality
natural products which form an excellent basis for the very
best recipes: wild seafood products from Alaska will never
disappoint a chef. Their flavours and textures provide the
best stimulus for creative cooking.
The
popular name for black cod (gindara) is “butterfish” due
to its white, compact and delicate flesh, which practically
melts in the mouth. Alaskan
black cod (gindara) can be marinated and then quickly fried
on both sides. Steaming and en papillote, both brief, are
both highly recommended forms of cooking to retain its buttery
nature.
Wild
Alaska salmon roe (ikura) have a brilliant colour and the
rich and natural taste of the sea; the smallest teaspoon
provides a touch of luxury to any dish, and at a very reasonable
price if compared to other famous caviars.
Alaska
wild sockeye salmon is famous for the dark red colour of
its firm, low-fat flesh with a subtle, rich flavour that
takes the addition of fragrant spices or vegetables in
its stride without running the risk of masking or ruining
its unique personality.
Excellent raw in carpaccio, tartare, sushi, sandwiches,
marinades and brochettes, it can also, if you prefer, be
cooked (roasted or fried) for as short a time as possible
(thus leaving the centre a little rare) to take best advantage
of its properties.
INNOVATIVE
AND SURPRISING RECIPES:
Black
cod tataki
Ikura
on transparent
salmon and vegetable canneloni
Sockeye
salmon sushi
with Japanese rice and cantaloupe
Black
cod with caramelised onion
roast peppers, crisp leeks and choricero oil
Alaskan
wild red (sockeye) salmon and black cod (gindara) are top-quality
natural products which form an excellent basis for the very
best recipes: wild seafood products from Alaska will never
disappoint a chef. Their flavours and textures provide the
best stimulus for creative cooking.
Black
cod tataki
