3 Seafood “Rules” I Love to Break in the Summer
August 6th, 2026Culinary Inspiration to Enjoy Beneath the Sun
Summer, perhaps more than any other season, invites us to loosen our grip on how things should be done. Especially in Alaska, where the long, lingering daylight can make you question even things you once took as universal givens — like the very notion that the sun is supposed to rise and set each day, something that has only just resumed in the northernmost reaches of the state.
If summer can make us rethink something as fundamental as sunrise and sunset, perhaps it’s also a good time to reconsider some of the conventions we’ve adopted in the kitchen. While seafood comes with plenty of conventional wisdom about how it ought to be cooked, served, and paired, I think summer is an especially good time to ignore some of those rules.
Here are three of my favorites:
RULE #1: Hot soup is for cold weather.
BREAK IT: Make soup anyway — you’re in good company!
When it’s hot outside, you might find yourself getting hit with what seems to be a counterintuitive craving for hot soup. But you’re in good company, because seafood soups and stews have long been summer staples for a few good reasons. For one thing, who doesn’t love soup? It’s easy to make and easy to share. There’s also the practical notion that hot soups can cool you down — in other words, it’s culinary air conditioning.
For the right summer soup, think juicy tomatoes, citrus, herbs, and spices. Even richer soup bases can be just right for the season if you add in some seasonal produce. A few recipes to make the case:
RULE #2: Red wine and seafood don't mix.
BREAK IT: Pour yourself a glass of something light and slightly chilled.
While there’s nothing wrong with enjoying a crisp white wine with fish, especially on a warm summer day, the old fish-and-white-wine rule is not one I feel particularly compelled to follow. A light-bodied red can be lovely with seafood, especially when it’s slightly chilled — it’s a perfectly refreshing option to pair with even a mild white fish like Pacific halibut. And with wild salmon, you can even opt for something like a Pinot noir, which doesn’t require a chill and is a little bolder.
Try pouring a lighter red with:
- Skillet Salmon and Orzo
- Crispy Seared Salmon with Blueberry-Thyme Compote
- One-Pan Pacific Halibut Bake with Feta, Tomatoes, and Olives
RULE #3: If you're eating al fresco, you have to grill.
BREAK IT: Leave the grill under its cover (and hope for an invitation to a beach bonfire).
There are days when I crave nothing more than seafood cooked over an open flame — not just for its taste, but also for the ceremony of grilling. But for those days when I would rather not fire up the backyard grill, I look to other options that are perfectly suited for al fresco dining.
Consider recipes that don’t need to be enjoyed immediately to be delicious, meals that hold their texture and appeal, allowing them to linger on the table as long as the conversation is flowing — especially in Alaska where the sun seems to be in no hurry to set.
For me, these dishes are top of mind — and they happen to travel easily from kitchen to patio:
- Mediterranean Fattoush Salad with Spiced Wild Alaska Pollock
- Chef Mandy Dixon’s Cumin-Scented Fish Tacos
- Ecuadorian-Style Spot Prawn Ceviche
Keep in mind that a cast-iron grill pan can give you some of that beautiful char without requiring quite so much ceremony. And if you happen to live in Homer, Alaska, there’s a good chance that you can rely on invitations to beach bonfires to get your dose of flame-kissed fish in the summertime.
When it comes to wild seafood, I’m a firm believer in loosening the rules, following the whims and curiosity of your appetite, and making it delicious. The rest is up to you.
Live Wild,
Monica
Pictured above: A visual smorgasbord of salmon for summer, featuring a mix of meals that will have you appreciating the season in all its flavorful, colorful glory.
