Some of these foods are Alaskan in that they use Alaskan animals (i.e., fish and beavers), Others (akutaq and smoked boiled fish heads) are a traditional food of many Alaskan people.
My Own Recipes
Seasonings | Appetizers & Sandwiches | Main dishes
SEASONINGS
FISH SEASONING FLOUR
I use this flour as seasoning for a variety of fish dishes, including beer battered halibut and pan-fried Rainbows.
- 5 cups flour
- 1/4 cup lemon pepper
- 1/4 cup garlic pepper
Mix all ingredients thoroughly, Store in a sealed container until needed.
BEER BATTER
Use this for making beer battered fish or shrimp or any other food you'd like to beer batter and deep fry.
- 1 cup beer (use a bitter ale for best results)
- 1 cup fish seasoning flour
- 1 tbsp. lemon pepper
Pour beer into mixing bowl, Let stand until flat, Add flour and lemon pepper, Mix thoroughly until all lumps are gone.
TARTAR SAUCE
- 1/4 cup mayonnaise (for best results, use Miracle Whip)
- 2 tbsp. sweet pickle relish
- 1 tbsp. lemon juice
- 1 tsp. mustard
- 1 tsp. balsamic vinegar
Mix ingredients thoroughly, Chill until needed.
APPETIZERS & SANDWICHES
PINK SALMON SANDWICH
- 1 6-oz. can Bumble Bee® pink salmon
- 2 tbsp. mayonnaise
- 1 tbsp. sweet pickle relish
Drain salmon, In a bowl, mix salmon, mayonnaise, and relish, Makes enough for two sandwiches, For best results, use sourdough bread and cheddar cheese.
SMOKED SALMON SPREAD
- 8 oz. smoked salmon*
- 8 oz. softened cream cheese
- 2 tbsp. mayonnaise
- 2 tbsp. sweet pickle relish
- 1 tbsp. chives
Remove skin and bones from smoked salmon as necessary, Crumble salmon in large bowl. Add cream cheese and mix well until smooth, Add mayonnaise, relish, and chives, Mix well, Keep chilled until needed.
Great when spread on crackers.
* Salmon with softer meat, such as Pink or Calico that have migrated into fresh water for spawning, work best as the softer meat is easier to mix with the other ingredients.
BREAKFAST SPAM®WICH
- 2 slices of Spam®
- 1 egg
- 1 slice cheddar cheese
- 2 slices sourdough bread
Toast bread slices, Cook Spam® slices in skillet until well browned on both sides. Place slices side-by-side on bread, Fry egg to your liking and place on top of Spam®. Complete sandwich with slice of cheddar cheese and second piece of bread.
CHEESY SCRAMBLED EGGS & SPAM®
- 2 eggs
- 1 ounce Spam® sliced into 1/4 inch or 5mm cubes
- 2 slices cheddar cheese (substitute pepper jack cheese if you want spicier eggs)
Crack eggs into a bowl and beat well, Pour egg into skillet and add Spam®, Cook over medium low heat, occasionally turning and breaking egg apart with spatula, When egg is almost done cooking, add cheese, Turn and break apart continuously to evenly distribute cheese, Salt and pepper to taste.
MAIN DISHES
LEMON BAKED FISH
- 1 medium-sized trout, salmon, or char
- 1 lemon, sliced
- Lemon pepper
- Garlic pepper
- Garlic salt
Clean fish, removing head and scales, Sprinkle fish, inside and outside, with lemon pepper, garlic pepper, and garlic salt, Cut lemon in to 1/4 inch slices, Place slices into fish cavity, place the rest on top of fish, Wrap in aluminium foil, Bake at 325° F for 30 to 50 minutes, depending on size of fish, Before eating, squeeze lemon slices over fish for extra lemony fish.
GRILLED SALMON STEAKS
- Salmon steaks (1 1/2 to 2 inches (4 to 5 cm) thick)
- Extra virgin olive oil
- Lemon pepper
- Garlic pepper
- Garlic salt
Place steaks into a shallow pan or bowl, Pour in olive oil, enough to fill pan/bowl to about 1/4 to 1/2 inch (1/2 to 1 1/4 cm) deep, Allow salmon to soak in oil for a couple hours, turning occasionally, Shake on a small amount of lemon pepper, garlic pepper, and garlic salt after turning, Place steaks on a hot grill about 6 inches from coals, For best results, do not place steaks over hottest part of coals, Turn steaks over occasionally to avoid burning. Grill for 5 to 10 minutes or until done.
BAKED SALMON/CHAR FILETS
- Salmon, trout or char filets (skin and bones removed)
- Butter, melted
- Lemon Juice
- Lemon pepper
- Garlic pepper
- Garlic salt
Place the filets into a baking dish, Spoon melted butter over filets until entire bottom of dish is covered in butter, Pour small amount of lemon juice over filets, Sprinkle light coating of lemon pepper, garlic pepper, and garlic salt over filets, Cover and bake at 325° F for 10 minutes per inch of fish, or until done (fish appears opaque and flakes easily with a fork when done), basting occasionally.
PAN-FRIED TROUT
- Thin trout or char fillets (skin and bones removed)
- Butter
- Fish seasoning flour
- Lemon pepper
- Garlic pepper
- Garlic salt
- Parsley
Melt butter in skillet, Roll filets in flour until thoroughly covered with a dust coating, Fry in pan over medium heat, turning frequently until golden brown on both sides, Sprinkle occasionally with lemon pepper, garlic pepper, and garlic salt while frying, Sprinkle with parsley before serving.
EXCELLENT BARBEQUED BURGERS
- 1 lb. ground beef
- 1 packet Lipton® Beefy Onion soup mix
- 1/4 cup water
- 1/4 tsp. Montreal Steak® seasoning
- 1/4 tsp. barbecue seasoning
- 2 tbsp. barbecue sauce
In a large bowl, mix ground beef, soup mix, and water, Form meat into patties (the thicker, the better), Spread barbecue sauce over patties and sprinkle on seasonings. Cook over outdoor BBQ grill, turning meat frequently to avoid burning and ensure thorough cooking, Cook until done to your liking.
Make two half-pound patties if you and your guests are hungry, otherwise make several smaller patties.
BEER BATTERED HALIBUT & CHIPS
BEER BATTERED HALIBUT:
- Beer batter
- Halibut, cut into 2-inch chunks
- Crisco®
- Wooden skewers
Poke skewers through halibut chunks; this makes it easier to remove pieces from oil.
Melt Crisco® in deep saucepan over medium high heat on stove top, Thoroughly coat each piece of halibut with beer batter, Fry in Crisco® until golden brown, Serve with tartar sauce or ketchup.
CHIPS:
Purchase a package of chips/fries from the grocery store, Follow preparation directions on package.
Recipes From Other Sources
Soups & salads | Main dishes | Breads | Desserts
Many of these items I've never eaten, However, as time goes on, I'd like to make some of these and give my comments below the recipe.
SOUPS & SALADS
FISH SOUP
Source - Tutalgarmiut Negliuryarait Home Ec. Class Recipe Book
- Fish
- Chopped potatoes
- Chopped onions
- Rice
Cut the head and tail part off the fish, Cut the fish into pieces and put it into a pan, Put in the rice, onions, and potatoes, Put water in the pan until it covers up the fish, rice, onions, and potatoes, Cook in oven until the rice is cooked.
SALMON CHOWDER
Source - Tutalgarmiut Negliuryarait Home Ec. Class Recipe Book
- 6 medium, diced potatoes
- 1 Tbsp. salt
- 2-3 qt. water
- 2 c. cooked salmon, flaked
- 1/2 lb. bacon
- 1 large can evaporated milk
- 1/2 onion, chopped
Dice potatoes and place in salted water; boil until done, Fry bacon until crisp, then break into small pieces, Fry onions in bacon fat, Drain bacon and onions. When potatoes are done, add the bacon, onions and salmon; bring to a boil, Pour in evaporated milk (add more, if you like a creamy soup), Add salt and pepper to taste.
SMOKED BOILED FISH HEADS AND TAILS (King Salmon)
Source - Tutalgarmiut Negliuryarait Home Ec. Class Recipe Book
- Smoked King salmon heads and tails
- Water
Take heads and tails off salmon and place into pot, bringing water just over the top of them, Boil about 15 minutes.
MY COMMENT: I've heard it's much better than it sounds, but I don't know if I'll ever get the courage to try this one!
SPAM® SALAD
Source - Tutalgarmiut Negliuryarait Home Ec. Class Recipe Book
- 2 c. macaroni
- 3 sweet pickles, chopped
- 1 tsp. salt
- 1/2 onion, chopped
- 6 eggs (hard-boiled)
- 1 can Spam®, cut up
In 4 cups water, boil 2 cups of macaroni with 1 teaspoon salt, Drain, Boil eggs until hard-boiled, Chop sweet pickles, onion, eggs and Spam® into small pieces. Put them into a large bowl and add 3 tablespoons of mayonnaise, If dry, add about 1 more level tablespoon of mayonnaise.
MAIN DISHES
BAKED FISH
Source - Tutalgarmiut Negliuryarait Home Ec. Class Recipe Book
- Fish (any kind)
- 1 qt. water
- 1 c. dry egg (or store bought eggs, use about 4 or 5
- Flour
- Salt
- Pepper
- Onions
- Butter
- Green pepper
- Parsley
Pour the mixture in baking pan, Then put the fish on the mixture and them turn over to coat both sides, Then put the fish in a mixture of flour, Put the fish in the baking pan, Sprinkle salt, pepper, and onions on top, Then put butter inside and out, Sprinkle with green pepper, salt, and parsley, Use slices of bacon, 2 inside and 2 or 3 slices on top, Pour about 3 or 4 cups of water in pan, Cover with foil, Bake at 375°F until fish is done.
FISH LOAF
Source - Tutalgarmiut Negliuryarait Home Ec. Class Recipe Book
- 4 cans canned fish or your own fish
- 3 eggs
- 4 pieces dried bread
- Bread pan (loaf pan)
Drain out juice from fish (not too much), Mix all 3 in a mixing bowl until well mixed, Put mixture into loaf pan and bake until top is nice and brown.
SALMON LOAF
Source - Tutalgarmiut Negliuryarait Home Ec. Class Recipe Book
- 4 c. cooked salmon, flaked
- 1 c. crushed cracker crumbs
- 2 beaten eggs
- 2 Tbsp. chopped onion
- 1/2 c. evaporated milk
- 1 tsp. salt
- Pepper to taste
- 2 c. grated Cheddar cheese
Mix all ingredients, except 1 cup cheese, in large mixing bowl, Press into greased loaf pan, Top with remaining cheese, Bake at 350° for 30 minutes, Serves 6.
SALMON PATTIES
Source - Tutalgarmiut Negliuryarait Home Ec. Class Recipe Book
- 1 cooked salmon
- 1 1/2 c. oatmeal
- 1 onion, diced
- 2 eggs
- 1 Tbsp. Lea & Perrins sauce
- 2 pickles, diced
- 1 small can mushrooms (optional)
- 1 small can tomato sauce
- 1 or 2 stalks celery, diced
- Salt and pepper to season
Cut up the salmon and boil until done, After cooking the fish, take out all the bones, Flake the fish, Put the flaked fish into a large bowl and add the rest of the ingredients, Mix well, Pat the fish mixture into medium sized patties and fry until golden brown.
SALMON PINWHEELS
Source - Tutalgarmiut Negliuryarait Home Ec. Class Recipe Book
- 1 can tuna fish or 1 c. cooked salmon, drain off liquid
- 2 hard cooked eggs, chopped
- 1/3 c. chopped celery
- 2 Tbsp. chopped onion
- 1/4 tsp. garlic salt
- 1/4 c. shortening
- 1/3 c. mayonnaise
- 2 c. flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 2/3 c. milk
Mix salmon with eggs, celery, onion, garlic salt and mayonnaise, Sift together flour, baking soda and salt, Cut in shortening until crumbly, Add milk to dry ingredients and stir, Put on lightly floured surface and knead 10 times, Roll to a rectangle, Spread with salmon, Roll up and cut into slices, Put on a greased baking sheet and bake at 400° for 25 minutes, Serve with sauce, gravy, or soup.
TASTY BEAVER MEAT
Source - Tutalgarmiut Negliuryarait Home Ec. Class Recipe Book
- Beaver meat, washed and cut up into 6-8 pieces
- 1/4 c. Crisco® lard
- 1 c. flour
- 1/2 tsp. pepper
- 3 cut up potatoes
- 1 1/2 c. water
- 1 tsp. salt
- 1 onion, cut up
- 4 carrots, cut up
Melt Crisco® lard on the burner, Quickly stir in a bowl the flour, salt and pepper. Mix each piece of beaver meat in the flour and fry in the pot until brownded on both sides, Add water, onions, potatoes and carrots, Bake in the oven for 2 1/2 to 3 hours.
RUSSIAN PIE
Source - Tutalgarmiut Negliuryarait Home Ec. Class Recipe Book
FILLING:- 1/2 lb. salmon or silver fish
- About 1 c. rice
- 1 can peas
- 1/2 onion, chopped into small pieces
- Dash of salt
- 4 c. flour
- 4 Tbsp. lard
- 1 tsp. baking powder
- 2 Tbsp. salt
- 1 1/2 c. water (about)
Filling: Boil fish about 20 minutes, When done, remove bones from fish. Boil water and cook rice, Put fish and rice in a bowl and mix, Then add the peas, chopped onions and dash of salt; mix well.
Crust: Mix flour first, then add Crisco® or lard and take 2 table knives and cut back and forth, If ready, put about 1 1/2 cups water and mix, Then add baking powder and salt, Then roll it with a rolling pin and roll it until it fits your pan, Put the filling in and put another pie crust over it and cut the sides off, Put a little milk in a bowl, use a fork, and dip in the milk and press down against the sides of the pie crust all around it, When ready, put in oven and bake for about 45 minutes, until light brown.
BREADS
BEER BREAD
Source - Tutalgarmiut Negliuryarait Home Ec. Class Recipe Book
- 3 Tbsp. sugar
- 3 c. self-rising flour
- 1 (12 oz.) can beer
Mix all ingredients, Place in pan, Let rise 20 minutes, Bake at 350° for 45 to 60 minutes or until golden brown.
MY COMMENT: A very easy recipe, The bread tends to be a bit crumbly, I'm sure that the type of beer used will affect the flavour of the bread, so I'd say try different brands and see how the results turn out, Myself, I used Midnight Sun Brewery's Fireweed Honey, but I'm sure it isn't readily available outside of Alaska.
SOURDOUGH PANCAKES
Source - Tutalgarmiut Negliuryarait Home Ec. Class Recipe Book
SOURDOUGH:
- 1 c. lukewarm water
- 1/2 tsp. sugar
- Pinch of yeast
- 1/2 c. warm water
Mix lukewarm water, sugar, yeast and let stand for 3 minutes, Add 1/2 cup warm water, then mix flour until it is like a paste, Let stand overnight.
PANCAKES:
- Pinch of salt
- 1 tsp. soda
- 2 Tbsp. sugar
- 1 egg
Mix pinch of salt, 1 teaspoon soda, 3 teaspoons sugar and 1 egg with your sourdough and have your griddle hot and make the pancakes.
DESSERTS
AKUTAQ
Source - Tutalgarmiut Negliuryarait Home Ec. Class Recipe Book
- 1 large whitefish
- 1 c. Crisco®
- Sugar
- Berries (blue or blackberries)
Boil whitefish until done, Debone all fish and squeeze all liquid from fish so it's dry and fluffy, Then add Crisco® and stir it in well. Then add sugar to taste. Add berries, Keep cool or freeze.
MY COMMENT: This used to be a fairly regular item at school lunch at Mountain Village, although it was made without the fish, It's pretty good, One thing you need to do that isn't mentioned in the recipe book is a step that takes a while--whip the Crisco until it has the appearance and texture of thick whipped cream before adding the berries and sugar. Your akutaq will taste like Crisco if you don't whip it well first.
EEL AKUTAQ
Source - Tutalgarmiut Negliuryarait Home Ec. Class Recipe Book
- Eels (any amount)
- Berries (use own judgement)
- Sugar (if you wish, to your taste)
- Lard
Boil eels 2 1/2 hours, Cool, Wring eels to remove excess water or fat, mix with lard until well blended, Then mix in the berries, Tastes best when cool or cold.
MY COMMENT: This recipe is a bit more traditional. It was served at a friend's birthday party once, I don't know how to describe the taste. It wasn't bad, just hard to describe, Kind of a greasy fishy taste with the sweetness of the berries.
Copyright © Douglas Gates
