Yes, Salmon Waffles!
During these challenging times I'm sure a lot of you, like us, have had extra time at home. In an effort to avoid boredom and over-anxiety we are trying to stay creative and what better way to exercise creativity than something you can eat?!
We wanted to share this unique recipe from Bristol Bay Sockeye for you to try if you're feeling Wild too!
Smokey, crispy and cheesy, these salmon waffles are a delicious way to use up leftover salmon for breakfast, lunch or dinner! A panini grill would also work for this recipe.
Makes 4-5 waffles
8-9 oz. cooked salmon, flaked into small bits
5 strips bacon, cooked till crisp and finely chopped
1/2 cup panko bread crumbs
juice of 1/2 lemon
1 tablespoon chopped fresh dill
half a bell pepper, finely chopped
2 green onions, minced
1/2 teaspoon granulated garlic
2/3 cup shredded sharp cheddar
3 tablespoons olive oil
salt and pepper to taste
Sour cream, for serving
In a medium mixing bowl combine all the ingredients except the sour cream. Mixture should hold together when squeezed into a ball.
Spray a waffle iron (or panini press) with cooking spray and heat till hot. Place 3/4 cup of the salmon mix in the middle of the iron and close. Cook for 2-3 minutes or until browned.
Repeat with remaining salmon mix, being sure to clean and spray the iron before adding more mix.
Serve immediately topped with a dollop of sour cream.
Gravlax is a delicious way to enjoy your Wild Alaskan Salmon and it is so easy to make! We love to cure a fillet this way to enjoy on a bagel for a nutrition packed breakfast or with cheese and crackers as a delicious snack! It comes out super buttery smooth and melts in your mouth. We got this recipe from one of our customers at our Tucson farmer's market and we are so grateful to her and would love to share it with you!
What you'll need:
Wild Sockeye Fillet or Portion
4 Tbsps fine salt (we like Pink Himalayan)
4 Tbsps sugar
Fresh ground black pepper
Fresh ground coriander seed
Fresh ground fennel seed (just a few)
LOTS of fresh dill (a handful or more)
Splash of gin (optional)
This recipe is highly-customizable and varied, we probably never use the same amounts of everything each time so don't worry about being too exact. We also used a fillet that weighed about 1 pound for this amount so feel free to add to or scale back if you are using a single-size portion. The important thing is that there is enough salt and sugar to cure the salmon and that the ration remains 1 to 1.
Thaw your salmon either overnight in the refrigerator or in a sink of cool water. Remove from the package once it is thawed and gift it a little rinse. Remove the pin-bones by feeling along with your finger to locate and then pull out using a pair of tweezers or needle nose pliers (be sure to sterilize before and after use). The bones will be located in a single line just above the mid-line of the fillet and will only continue until half-way towards the tail.
Mix together salt, sugar, pepper (about a tsp), coriander and fennel (maybe 2 tsps-ish, again not exact). Mix in your fresh dill, the more the merrier, and add a splash of gin if you would like, its not necessary if you don't have any!
Cut your fillet in half and completely cover each piece with your mixture, really pack it on there! Once each side is covered and all your mixture is gone flip one side on top of the other, meat to meat. Wrap tightly in plastic wrap, 1 or 2 layers, and place in a dish (make sure the dish is fairly deep because there will be quite a bit of moisture pulled out and you don't want it spilling everywhere in your fridge). Place in your refrigerator and leave it there for 2-3 days!
Once it is completely cured, at least 2 days, pull it out, remove from the plastic wrap and rinse off with cool water, removing all the excess dill. Pat dry and slice thinly length-ways with a very sharp knife! Enjoy with more fresh dill, capers, and purple onion on a bagel with cream cheese or however you want! Store in the refrigerator and eat within a week.
Have you been to wildalaskaseafood.com?? Alaska Seafood Marketing Institute has a wonderful collection of amazing recipes for all types of Alaskan seafood, like this one! Check it out!
We are limiting our Co-Op locations for 2020 to Flagstaff, Ruidoso, and Pagosa Springs. We apologize to previous Co-Op members who this may leave out. As a small business we are constantly evaluating our process and what seems to work best for our customers, which has lead to some restructuring. We are so grateful for all the support that we've had along the way! And have no fear, most likely there is another Wild Alaskan Salmon company near you that would be happy for your business. We know there is plenty of room in this industry for everyone and we are happy to direct you to one of our brother or sister fishermen distributers!
Visit our friends at Bristol Bay Sockeye and plug in your zip code or search ship-to-your-door companies to find out how to great Wild Bristol Bay Salmon! (Keep in mind our newest update may not be reflected on the site.)
Don't hesitate to contact us if you have any questions or need help getting directed to a new supplier. Thank you again to all of our supporters!
Perhaps you've wondered about the nutritional value of our salmon, so we wanted to break it down for you!
*cooked 3oz / 85 g Alaskan Sockeye Salmon
Using a wooden plank can add a subtle, smoky flavor to your salmon when done the right way.
Here is a Quick Guide to getting the Perfect Wooden Plank Wild Salmon!
Once you know the dangers of eating Atlantic salmon from open net farms compared to healthy, Wild salmon, the choice is clear. But knowing which is which isn't always easy. Ask your vendors or restaurants where they are sourcing their salmon and look out for words like Atlantic, Real, and Fresh. Even if it's local or appears "fresh", thawed out in the market, it can still come from a diseased fish farm. There aren't hardly any wild Atlantic salmon left so if it says Atlantic it is almost exclusively farmed. You can also tell by viewing the salmon yourself. Farmed salmon are fed an unnaturally high fat diet, which is apparent in the thick, white lines in the meat. The meat is also naturally a grey color; however, they are fed pellets with dye to resemble a salmon color, but are much more orange and pale than Wild salmon. Wild Sockeye salmon swim thousands of miles from rivers to the ocean and back so their flesh is lean, full of omegas, and a rich, deep red color from their natural diet.
Not only does farmed salmon pose a danger to the consumer, it is having critical effects on Wild salmon stocks, particularly in British Columbia. Thousands of farmed fish that are stuffed into small areas in open net fish farms carry and spread harmful diseases, which threatens not only Wild salmon, but ancient sea sponges, bears, orcas, sea lions, and humans.
Thankfully Alaska's shores remain fish-farm-free and the Wild salmon runs are sustainably managed, which protects this unique and delicate ecosystem. As consumers we have the power to "vote with our dollars" and choose to not support fish farms by only buying Wild Salmon. As fishermen Willbros has an immense responsibility to ensure that our own practices and those of the Bristol Bay industry remain sustainable and wild, the way it was intended. We also recognize our job to continue to share information and awareness about issues such as this so we, as a collective, can begin to create change.
Support Sustainable, Wild Fisheries! Choose Willbros Wild Sockeye Salmon! Ask for Alaska and share your knowledge!
Add the cubed salmon to a medium-sized bowl.
In a smaller bowl, mix together the soy sauce, sesame oil, rice wine vinegar, lime juice, ginger, green onions, sesame seeds and red pepper flakes, stirring to combine.
Pour the mixture over the salmon and fold gently to evenly coat.
Cover and chill poke for 15 minutes
Scoop a portion of rice into a serving bowl.
Top with poke, cucumbers, nori, and avocado.
Repeat with remaining ingredients.
Serve promptly with Sriracha sauce on the side and more sliced green onions, sesame seeds, sprouts, limes, carrots, and snap peas for garnish, as desired.
Recipe courtesy of Bristol Bay Alaska's Sockeye Salmon
Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with 1 tablespoon oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn salmon over; cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove from skillet and cool.
Meanwhile, cook the broad beans in boiling, lightly salted water for 3 to 4 minutes. Rinse with cold water, then shell the beans, removing their thick outer coating to reveal the bright, tender green beans.
In a large bowl, mix the remaining olive oil with the vinegar and mustard. Season with a pinch of salt and black pepper. Add the fennel, tomatoes, beans and capers.
Break salmon into large chunks (removing skin, if any); add to the salad, tossing gently to mix. Divide among four serving plates, spooning any remaining dressing over salad. Snip fresh dill over the top before serving.
Courtesy of Alaska Seafood Marketing Institute
The Williams Family is celebrating 50 years of fishing in Alaska! We are so grateful for the memories that've been made and how far we have come since we first placed our nets out in 1967. We are celebrating by extending our Co-Op signup to July 1st, so join now and become part of our story! Here is a short video to share some of our precious memories with you.
Did someone say Salmon Posole??
Thats right! We've put our Wild spin on this traditional, Mexican dish and boy is it delicious! If you saw us at the Vines & Pines wine festival or have been to our Willbros food truck you may have tried this wonderful recipe, but regardless you should definitely try it now! This recipe is super simple and sure to please. It makes quite a bit, perfect for potlucks, family dinners, and leftovers!
1 Whole Willbros Wild Salmon Filet
108oz Can White Hominy
14oz Mild Red Chile Frozen (or Hot if you like it spicy!)
1/8 Cup White Vinegar
The juice of 1 Lime
1. Thaw Salmon Filet and Red Chile: Place filet in the refrigerator and allow to thaw for most of the day, or place in a sink of Cold water until thawed. Set Red Chile container in warm-hot water until thawed.
2. Preheat oven to 425: Place thawed filet on a baking sheet and dress with your favorite seasonings. For this recipe we usually do a touch of olive oil, salt, pepper, and garlic salt. Place Salmon in the oven and cook for about 12-15 minutes or until completely cooked through the center (should have turned a pale pink).
3. Combine ingredients: In a large soup pot add the can of Hominy, Red Chile, and 2 Red Chile containers full of water (or 28oz). Simmer on medium heat and add the Vinegar, Lime juice, and spices. Season to your own taste buds, but we use about 1-2 tbsp dried oregano, 1/2 tbsp cumin, 1/2 tbsp garlic, and 1/2 tbsp pepper. Once the Salmon is fully baked, break up into small chunks with a fork (being sure to separate the skin) and add to the pot.
4. Garnish and enjoy!: Serve warm topped with shredded cheese, chopped onion, and lots of fresh lime juice!
We are in love with this easy Salmon Taco recipe! We've been serving them up at our Willbros food truck in Ruidoso, NM and everyone is WILD about them (pun intended). We love tacos because you can throw just about anything in a warm corn tortilla with our wild sockeye and its going to be delicious. Plus its a fun and different way to prepare your wild salmon and we love being creative with our favorite fish! Give them a try!
You can prepare your salmon just about any way, but we like to thinly slice the thawed filet or portion into about 1/2 inch thick strips. Now you've got a tough decision to make, grilled or deep fried? Or both!
Our fan favorite is deep fried in our super simple batter. All you need is Krusteaz pancake mix and Sprite or 7-Up! Roughly gauge the amount of batter you will need for the number of tacos you'll be making, about 2 cups of Krusteaz is usually good. Slowly add the soda while blending with a fork until the batter reaches the perfect consistency, runny enough to dip the salmon, but thick enough to coat it well. Dip the salmon strips and fry until golden brown in a deep fryer or a pot of hot oil, about 3-4 minutes. Be sure to be safe when frying! Or if you prefer grilled, just place the salmon strips in a hot, greased pan or on the grill and flip until both sides are a pale pink.
This next part is a work of art, assembling the perfect taco. We use corn tortillas and always warm them in a skillet or on the grill first. Start with your prepared salmon and then finish with your favorite toppings! Some of our favorites are shredded cabbage, goat cheese, avocado, tomatos, and lots of fresh lime juice! Other good fillers are black beans, roasted corn, sautéed veggies, salsa, fresh cilantro, green chile, and onion. Whatever your style they are sure to be delicious!
If you live in the Ruidoso area come on by the Winter Park and try our signature Wild Tacos!
Unless you live on the coast of Alaska, your salmon should be frozen!
Vacuum sealing and freezing our Sockeye right when it's fresh out of the water preserves the fish's firm texture, vibrant color, and delicious nutrition. And if you have tasted our salmon you may have thought to yourself, "Wow, this doesn't taste fishy like other salmon I've had." That's because it's better! For your body and your taste buds. Beware of "fresh" fish that is thawed and laying on ice at the market. It most likely has been frozen then thawed at a too high a temperature and is getting fishier and fishier by the minute. Hopefully it has not ruined your taste for salmon already and if it has I encourage you to try our salmon because it really is that different and you shouldn't miss out on the taste or amazing nutrition. Our process ensures a shelf life of around 1 year for frozen salmon! You should thaw your salmon while it's still in the vacuum sealed bag. Water in direct contact with the fish can wash away the color and flavor. Put it in a sink of COLD water to let thaw. Thawing too quickly with warmer water can diminish the flavor and texture. Or you can cook it frozen! Just rinse the frozen fish with cold water and cook for about 20% longer than your recipe calls for. Once it's thawed you still have 5-7 days to consume it as long as it is kept in a refrigerator at 38º or less, but you begin to loose quality as soon as it is thawed so it's best to cook it soon! If you have any questions about how to keep or cook salmon or the benefits of wild Sockeye comment below or contact us!
Worn by the power of the salty, dark waters and the repeated acceptance of the gifts it provided, the men drearily made their way through the thick and unforgiving field of mud that had been grooved and tossed by the high sea and the movement of tires, like the gears of a well tuned clock. Behind them remained a sliver of the burnt sunset showing itself through a tear in the cloud covered, dark sky. Before them shown the cool, crisp light of dawn as, like them, the days have little rest and seem to start again before giving way to the night. Climbing the steep, sand coated stairs up the bluff that would carry them to a bit of stillness, they picked up their legs one at a time, slow and purposeful, as they seemed far heavier than normal. Finally gathered around a small wooden table lit by candle light, they held hands and gave thanks for the offerings of the day and together enjoyed bowls of warmth and peace, prepared by loving hands.
Some of you may know about our Two Fish Foundation, but if you haven't heard of it yet it serves as the platform through which Willbros Salmon Co and our consumers give back to organizations, communities and causes that we feel passionate about. The Unstoppable Foundation is one of those causes and last March the Willbros family attended the 2016 Unstoppable Gala in Los Angeles. We love sharing the beauty of Alaska with others, so we thought what a better way to raise money for this cause than to auction off an Alaskan Adventure Tour! We were lucky to have two generous recipients of the package and over the past week, Mr. and Mrs. Chung joined us to experience the adventure of a lifetime. Over the course of 5 days they caught 3 Kings and 3 Jacks on the river with one of the best guides in Bristol Bay, observed some of the world's largest Brown Bears at Katmai National Park, got an aerial view of the Bay and hundreds of walruses, saw first hand the process of wild Alaskan salmon commercial fishing as well as behind the scenes of one of the largest canneries in Naknek. They dined on local fare, relaxed in our Willbros Bed & Breakfast, and got to take home their catch to enjoy and share the wild taste of Alaska. We are so blessed to have gotten a chance to meet the Chung's and to share with them a place that is such a big part of this family and a wondrous gem of this world. We are so grateful to them for their generosity, that they made our goal of giving to the Unstoppable Foundation even bigger and better. The week ended with new memories, new experiences, and new friends. Thank you, George and Cho. You make the world a better place!
We are in Love with these delicious little breakfast muffins of joy! Great way to get all those good-for-you Omega 3s at the start of your day (but really at anytime in the day), with our Willbros Kippered Smoked Sockeye. So easy and so yummy, you're going to like this.
3oz Willbros Kippered Smoked Salmon torn into small pieces
2oz cold cream cheese diced into small cubes
1/4 cup chopped fresh dill
5 large eggs
2 Tbsp milk
1/2 tsp salt
1/2 tsp pepper
Whisk together eggs, milk, salt, and pepper. Slowly stir in Smoked Salmon, dill, and cream cheese. Pour into a lightly greased muffin pan and bake at 350º for 20 minutes. They will puff up a little and then settle back down, but should be solid and not jiggly when done. You can keep them in the refrigerator for up to 3 days and then reheat!
Try them and let us know what you think!
Katmai National Park and Preserve was established in 1918 and is known for The Valley of Ten Thousand Smokes and one of the largest concentrated areas of Coastal Brown Bears in the world. People travel from all over the world to visit this wondrously abundant and historical area. A day trip can include close observation of the daily lives of numerous brown bears, fishing alongside nature's best near Brooks Falls, learning about the culture and people who inhabited this area over 9,000 years ago, taking in the breathtaking scenery of turquoise blue, glacial silt waters, snow capped mountains and volcanoes, or tossing pumice stone rocks into the water just to watch them bob up and down until they rest on the surface. It truly is a magnificent place of wonder and provides a beautiful contrast to the flat tundra and ocean views of our fish camp. We love it so much that we make sure every new crew member has an opportunity to experience it's awe during their time here. Two of our crew members recently took a trip, seeing 11 different bears, 3 new spring cubs, a moose, and many Bald Eagles and we wanted to share with you some pictures from their trip!
We are so grateful to have such an amazing group of people this summer! Each person's unique personality offers another beautiful layer to this wonderful experience. Listed from left to right: Eleanor Krueger, Marcus Williams, Mark Williams, Kylar Gochanour, Jesse (Junior) Walker, Logan Fleharty, Sam Williams, Chase Carver, and of course our furriest crew member Klaus. Also, two very important crew members not pictured, Dana Williams and Memaw! What a blessing to be surrounded by such wonderful spirits!
Yesterday, July 1, marked the first opener for set-netters in the Naknek district. A seven and a half hour period from 8:30am to 4:00pm. Our whole crew is here now, all ten of us, and the first-timers were anxious to get out on the water. We awoke early to a beautiful and peaceful morning on the Bay. Slightly overcast with a light breeze, perfect fishing weather. We made our way to Memaw's cabin, enticed by the sweet aroma of the freshly brewed coffee she had waiting for us. Together we sat around the table, facing the ocean, watching Bald Eagles as they flew by to bid us good morning, sharing our excitement for the adventure to come, and treating our taste buds as Dana's delicious sourdough pancakes filled our bellies.
It was time. We slipped on our waders, our boots, our neoprene sleeves, raincoats, and gloves. Double checked each other for our IDs and fishing licenses and made our way down the bluff to the awaiting mud below. This mud is like quicksand; desperately clinging to each foot as it sinks two feet below the surface, we must move steadily and sure-footed. Out to the far boats we go, ready to drop our nets as soon as the clock strikes 8:30. It's like a starting line. A series of skiffs, parallel to each other and filled with anxious crewmen dot the shore and like a silent starter gun, :28, :29: 30 and we take off. The next seven hours is like a school field trip, filled with lessons on how to safely maneuver the boat, how to easily decipher the puzzle of fish caught in the net, how to properly handle each sockeye to ensure the best quality. Tips on crewmen etiquette, communication, and teamwork, and how to laugh and enjoy every moment on the boat with friends, giving thanks to each fish as it blesses our nets. By the time 4 o'clock rolled around, we had filled several brailer bags with fresh fish and minds with lots of new information and experience. Satisfied with the success of the first tide, we pulled our nets and made our way back up the bluff to enjoy a hot bowl of Salmon Chowder and a well-deserved nap.
Bristol Bay is one of the most vibrant, diverse, and beautiful ecosystems on the coast of Alaska and our fishing site is nestled right in the middle of it all. One of the many animals that visit this area every year is the Beluga Whale. Belugas are white, medium sized whales that travel in large groups. They are known as "sea canaries" due to their extensive repertoire of whistles, grunts, and clicks. They also use echolocation to navigate under the ice, find prey in murky waters, and communicate across watery distances. Every year they visit this area to feast on the smelt and they often pass right by our cabin when the tide is high. This morning we had a 23ft tide, high at 9am. The water line laps at the bottom of the staircase that carries us 35ft up the bluff to our cabins, which gives us the perfect vantage point for viewing the ocean and the Belugas. A ways out off the shore appeared a long, white line of Beluga backs. Unlike other whales, such as Humpbacks, Belugas only slightly surface out of the water, showing only a portion of their back. They travel in a single file line back and forth between river inputs where baby salmon are heading out to sea. It is quite a site to wake up to and such a great reminder of how amazing this ecosystem is.
One of the most important things to us is that our customers feel connected to and confident in the source and quality of their food. We want to connect with you too and as we begin this 2016 fishing season we are committing to reserve this space just for that!
This blog will be filled with stories, recipes, photos, information, and answered questions. A platform to connect you to every person and aspect behind our Wild Sockeye Salmon. We are filled with excitement as this season unfolds and hope that you will follow along with us on this journey!