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• by:
• Fraioli, James O.

Americans today each consume an average of more than sixteen pounds of fish and shellfish annually, with seafood consumption rising at a yearly rate of 15%. For the health-conscious and flavor-conscious, wild Alaskan seafood is an ideal choice--light, naturally low in fat yet high in omega-3 fatty acids, and succulent to the taste. Despite a sluggish national economy, the state’s catch remains in high demand.

In Wild Alaskan Seafood, twenty-five of America’s finest chefs--among them five James Beard award winners: Holly Smith, Bradley Ogden, John Ash, Christine Keff, and Allen Susser--share their favorite recipes using the Last Frontier’s wild, natural, and sustainable seafood. With full-color photographs of food and Alaskan locales throughout, this book is a beautiful and useful keepsake for anyone with a passion for the state’s incomparable catch, as well as all visitors to, and lovers of, this great land.