-alaska -washington -oregon

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-alaska -washington -oregon

Transcript Of -alaska -washington -oregon


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FOREWORD I have a special interest in the future of our fisheries, and the Department of the Interior is happy to join with the tates of Alaska, Washington, and Oregon, and the participating fisheries groups in the publication of thi booklet c ncerning the utilization of fish ry products from the coa tal water of these great States. Vast quantities of fishery resource off our hore are available to our domestic fi hing fleet. ur aim is to ee that the e fishery resources can b harve ted in the year to come for the economic benefit of the comm rcial fishing industry and the nutritional benefit of the consumer.
Walter J. Hickel Secretary of the Interior
This publication was made possible through contributions fl'om the follOlcing groups: • Alaska King Crab i.larketing and Quality Control Board • Bureau of Commercial Fisheries • Canned Salmon Institute • Halibut Association of orth America • National Fishermen and Wives, Inc. • Northwest Fisheries Association • Otter Trawl Commission of Oregon • State of Alaska Department of Economic Development • State of Washington Department of Fisheries



The maj estic beauty of Washington, Oregon, and Alaska can be matched only by the bountiful seafood harvest from these states. The fresh beauty of these products is unsurpassed. From the rugged magnificence of the Oregon coast, to the satisfying solitude of Puget Sound, north to the haughty grandeur of Mount McKinley ... this land is truly a land of many moods. These moods are also reflected in its waters, and its seafoods become foods of many moods. From the sparkling successes of their singing salads to the subtle succulence of their creative casseroles, North Pacific fish and shellfish offer the homemaker a wealth of Seafood Moods. Fishery products from Washington, Oregon, and Alaska present 38,340 miles of variety, flavor, and imagination. From the tiny smelt to the maj estic salmon, this veritable seafood Eden is truly an Epicurean paradise.
For years, many marine delicacies from these states have been available only locally. Advanced processing t chniques. improved packaging methods, and tomorrow's transportation today now make this rich bounty available to the world. Many of the better known products, such as halibut; salmon, both canned and fresh; and king crab, are long-time, firmly established favorites both at home and in restaurants. However, the fishing industry of \\'ashington, Oregon, and Alaska invites you to enjoy a netful of additional seafood treasures eq ually popular with the residents of these three states. At their suggestion, sample smoked sablefish for a seafood spectacular; relish the rare Olympia oyster; single out one of the several soles for a special supper; or savor the robust flavor of a rosy rockfish. The possibilities are end less, with fresh briny bounty appearing daily.
So ... select a mood. . . . Select a food . . . a seafood from Washington, Oregon, or Alaska. . . . Add some imagination and your own special twist and enjoy ... enjoy ... enjoy.... H's the next best thing to visiting there.

38,340 miles of seafood

Smoked Sablefish or Salmon Nuggets


Halibut Salad Bumyiches

Crab Crepes \Vith Shrimp Sauce


Broiled Pacific Cod Fillets With Tomato and Cheese

Smelt Italian Style


Deviled Clams

Sweet and Sour King Crab


Oven-Barbecued Lingcod or Pacific Ocean Perch

Halibut Steak With Orange-Grape Sauce.


Scalloped Fish and Potatoes

Pacific Clam and Corn Chowder


Pacific Clam Chowder

Pacific Oyster Roast

Halibut Pot Roast


Fruity Tuna Salad

Broiled Salmon Steaks \'lith Herb Sauce


Baked Rockfish or Sea Bass \Vith Spinach and Bread Stuffing

Rainbow Trout With Mushroom-Herb Stuffing


orthwest Cioppino

orthwestern Salmon Pie


Sole With Mushroom-Wine Sauce

Smoky Sablefish or Salmon Dinner Salad


Sole Roll-Ups With Shrimp Sauce

Stuffed Salmon or Rockfish With Egg Sauce


Scalloped Oysters

Crab Elegant


Halibut With Rice

Crab and Shrimp Au Gratin In Ramekins


Broiled Shad

Oysters on the Half Shell

Crispy Scallop Salad Bowl


Baked Salmon-Rice Salad

Alaskan Fisherman Stew


Fish Fillets With Clams and Olives

Creamy Curried Tuna


Sea Bass Fillets Pacific

Seafood Bisque


2 cups /laked, smoked sablefish 01' salmon (about -% pound)
10 cups seasoned mashed potatoes

1 egg, beaten slightly 1 t easpoon gmted oni on Dash peppe1'
o cup fine c01'n/lake cTumbs
Oil fOT deep-fat fTying

Combine fish, potatoes, egg, onion, and pepper; beat until smooth. Chil1 well. Portion fish mixture with Y<\ -cup measure. Shape into balls. Roll in crumbs. Fry in hot, deep fat, 350 0 F. , 3 to 5 minutes or until thoroughly heated and lightly browned. Serve hot with favorite egg or cheese sauce. Makes 12 balls, about 4 servings.


1 pound halibut 01' othe1' finn fish, steaks 01' fillets
1 quaTt boiling wate1' J 0 t easpoons salt ~ CU1J salad d1'essing 01'
mayonnaise 2 tab lespoons well-dmined
sweet pickle Te lish 1 tableS1JOOn finely chopped

1 tablespoon lemon juice
o cup finely dic ed celeTY
6 butteTed, toasted hambuTge1' 01' sesame-seed buns
6 laTge l ettuce leaves 6 che1TY tomato es 01' small
tomato wedg es 6 small sweet pic kles 01'
gheTkin s

Place steaks or fillets in boiling, salted water (3 teaspoons salt) . Cover and r eturn to boiling point ; simmer for 10 minutes or until fish flak es easily when tested with a fork. Drain. Remove skin and bones. Flake. (Yi eld: 2 cups flaked halibut.) Combine salad dressing or mayonnaise, pickle r elish, onion, lemon juice, and r emaining salt; mix well. Add halibut, or other fish, and celery; mix carefu lly. Cover bottom half of each bun with a lettuce leaf. Top each with about V3 cup salad mixture. Cover with bun tops. Spear cherry tomato or tomato wedge and sweet pickle with a wood pick or metal skewer, kabob fashion, and insert into center of each bun top. Makes 6 servings.



Crepes 01 cup rnilk 1 egg 01 cup sifted flour

2 tablespoons diced pimiento 1 teaspoon curry powder 1 teaspoon lemon juice 01 teaspoon Worc estershire

Vi teaspoon salt


Filling 1 cup (6 ounces) frozen snow
or queen crabmeat, flaked

Sauce 1 can (10 ounces) frozen,
condensed shrimp soup,

01 cup thinly sliced celery 2 tablespoons thinly sliced
gTeen onions

o defrosted cup milk 01 cup tiny, cooked Pacific

!4 cup salad dTessing

pink shrimp, optional

1 teaspoon lemon juice

To make crepes: Combine milk, egg, flour, and salt; beat until smooth. Fry crepes, one at a time, in lightly greased 6- or 7-inch skillet, using 3 tablespoonfuls batter for each crepe. Pour batter into skillet; tilt pan quickly so that batter will cover bottom of pan. Cook until lightly browned on both sides, turning once. Stack and keep warm wh ile preparing filling.
To make filling: Thaw crabmeat; combine crabmeat, celery, onion, salad dressing, pimiento, curry powder, lemon juice, and Wor4 cestershire sauce; mix carefully. Spread an equal amount of filling over each crepe, and roll up. Arrange filled crepes on heatproof platter. Cover with aluminum foil, crimping foil to edges of platter. Bake in a moderate oven, 350 0 F., about 15 minutes or until well heated. Prepare sauce while crepes are heating.
To make sauce: Combine soup, milk, shrimp, and lemon juice; warm to serving temperature over low heat, stirring constantly.
To serve : Uncover platter and pour sauce over crepes. Makes 6 cr epes or 6 servings.


2 pounds Pacific cod or other w hite fish fillets, f1'esh 01' frozen
2 tablespoons butte?' 01' ?1w1'garine, melted

2 teaspoons salt 1 can (8 ounces ) t01nato
sauce 1 onion (2-inch), chopped 01 cup gmted cheddar cheese

Thaw frozen fish; cut into 6 portions. Arrange fish in wellgreased baking pan; brush with melted fat, and sprinkle with salt. Broil abo ut 3 inches from source of heat for about 8 minutes. Pour tomato sauce over fish; sprinkle with onion and cheese. Broil until cheese melts and fish flakes easily when tested with a fork, about 4 minutes. Makes 6 servings.



2 cups sliced onion 2 clot'S garlic, minced 14 cup melt d fat or oil 1 can (J pound 12 ounces)
Italian tomatoes, undroinrd 1 can (6 ounces) toma to 7)08t e 11'2 teaspoons oregano 112 teaspoons salt

1 teospoon sugar 1.; teaspoon prpprl 1 i Clip ehopped parslrlj 2 pounds r1 ressed Pariftr smp/t 1 rup shreddprJ mozZflrplla
1.. Pllp .·hr"r/d"r/ Ponl!C'.'wn rh('('se

Cook omon and garlic In m Ited fat or oil until onion i tender. Add tomatoes, tomato past, or gano, 1 tea poon alt, sugar, and pepper; mix w II. oyer and cook slowly, about 30 minute, until slightly thickened and flayors bl nd; til' often during cooking.
til' m parsley. pread auce 0\' r bottom of 2- or 3-quali:, shallow, rectangular baking dish. rrange smelt in a single layer on sauc do\\'n the center of bakIng dish. prinkle With remaming 1'2 teaspoon salt and cheeses. Bake in a hot oyen, 400- F., 15 to 20 minutes or until fish flak s ea ily \\'h n t sted with a fork. illakes 6 servmgs.



1 pint clams 1 clore garlic, minced 2 tablespoons chopped onion 1'] cup chopped celery 1~ cup butter 01' margarine,
melted 1 tablespoon flollr '4 teaspoon salt I., tea.poon pepper l,~ teaspoon thyme

.3 drops liquid hot pepper sauce
1 tablespoon chili sallcr 1 egg, beaten 1'2 cup cracker meal 2 tablespoons chopped parslell 2 tablespoons butter or
margarine, melted 1] CliP dry bread crumbs

Drain and chop clams. Cook garlic, onion, and celery in butter or margarine until tender. Blend in flour and sea onings. Add clams and cook until thick, stilTing constantly. Stir a little of the hot sauce into egg; add egg mixture to J'emliining auce, stilTing constantly. Add cracker m al and parsley. Fill 6 wellgreased individual shells 01' casseroles. Combine butter 01' margarine and crumbs; sprinkle over top of each shell. Bake in a hot oven, 400 0 F., for 10 minutes 01' unti l brown. Makes 6 ser vings.



:2 packagc,' (6 ounc s rarh) frozen king crabmeal CII}J sliccd onion small grcen J)epp r. e/ll 111 I-inch squarcs
! .. CliP huttrl' 0,' mrU'{j(/"inf' 1 can (I pound 4 ounccs)
pincapple chunks in hNI1'Y ,'yrlllJ
] CliP sligar

l lablr. poons rornstrurh
!2 trolipoon dry IIlIiRfarr/
It, teaspoon salt I] CliP white i'ineljor I toblr. poon soy 801lr(' ?1 rup rhef'/I) tomato halrrs
or Illin tOlllato II pdge' 6 .'erl'ln{js hot, cooked,
sea.·oned. Illoin or allllond rire or chOW-fliP-in noodlp.

Thaw frozen crabmeat. aute onion and green pepper in butter or margal'lne until onion is tender, not browned. Drain pineapple; reserye syrup. ombll1L sugar, corn tarch. mu tard, and salt. til' in pineapple yrup, "inegar, and oy sauce; mix well; add to onion-green peppel' mixture. Cook, stllTtng con tantly, until thick and clear. Fold in pineapple chunk, crabmeat, and tomatoes. Heat; serve OYer rice or noodle . ~Iak 6 erving.


2 pOllnd.' lingcod, Pacl .ric ocean perc}/, or OIlIC" fin/! ri,'h fillets. frcsh or (ro::cl1
I] CliP cooking oil 1 teaspoon salt Da,~h peppel'

1 clo1.· garlic. lIl!r1ced 1 CliP .·hredded cheddar cheese 1 cllprine bread. crack{'/'. or
cereal crumbs CliP fal'orite commercial barbecue, alice

Thaw frozen fi h, and cut into 6 sening portions. Combine oil, salt, peppel', and garlic. ::\Iix cheese and crumb. Dip each piece of fish into oil; drain; roll in cheese-crumb mixture. Arrange fish in well-greased baking pan. Bake in hot oven, 450 · F., 7 to 10 minutes. Heat barbecue auce. poon 11 of sauce o\'er fish. Keep remaining sauce hot. ook fi h an additional 5 minutes or unti l it flakes easily ,,'hen te ted with a fork. ern with remaining sauce. Makes 6 sen'ing .

~OTE : Fish may be ser\'ed with sauce on large, buttered, toasted hamburger buns.