If you’re looking to eat less meat but don’t want to compromise your protein intake, a wild seafood membership can be the perfect solution. You’ll be getting high-quality protein loaded with healthy, unsaturated fats, yet lean and low in calories. Trading out your red meat consumption with wild-caught seafood from well-managed fisheries is also a great way to pursue an earth-friendly and sustainable diet.
And just because you’re replacing meat with red fish doesn’t mean you have to give up the recipes that you love. Here are a few recipe ideas that will convince any skeptic to make the switch to wild caught seafood:
While you’re never going to find the exact substitute for bacon, be bold and experiment with salmon strips. You can get fry up these thin strips of salmon to add a flavor-forward pop to your breakfast. But the best part about using wild salmon instead of bacon is that it’s actually good for you, due to its high omega-3 content, fatty acids known to be anti-inflammatory powerhouses.
You might even try substituting these strips for a twist on a BLT, using the salty and satisfying bite of salmon strips instead of bacon to elevate the classic sandwich to gourmet status.
Salmon is an ideal full-bodied stand-in for beef in a burger. In this recipe, a hearty mixture of wild salmon is held together with panko breadcrumbs then cooked on a hot skillet or griddle until browned on the outside and moist on the inside. All you need to do is load it up with toppings and you’ll have a burger that tastes sinfully delicious without actually having to bust your dietary goals.
Replace turkey slices or a greasy reuben with a really well-executed fish sandwich. This recipe calls for halibut, another great wild catch from Alaska, and is also delicious when made with salmon. The recipe is simple and easy to follow, and only takes a little extra time to pull together than your run-of-the-mill cold cut fare. Served at room temperature, this sandwich can be packed up as a brown bag lunch; just keep the toasted bun separate from the fish mixture until you’re ready to eat.
Traditionalists might gawk at this, but salmon happens to make a great meatball! Try out this recipe for salmon meatballs in a creamy lemon Dijon sauce. You may even want to experiment and bake up the salmon meatballs to serve in a Neapolitan puttanesca sauce.
Note: If you don’t have access to ground wild salmon or a meat grinder, simply cut up a fillet into large chunks and process in a food processor until mixture is coarsely chopped to make this recipe.
Jerky is every dehydrator geek’s favorite high-protein snack. If you own a dehydrator, you can make a wild jerky out of marinated strips of Alaskan salmon. This sweet and spicy salmon jerky recipe gets its candied flavor from a mixture of honey and brown sugar and a moderate kick from sriracha. A dash of liquid smoke puts the whole recipe over the top. Make a big batch of these and store the extras in the refrigerator for up to three weeks.
With a seafood membership from Wild Alaskan, you will get unfettered access to a variety of wild-caught species, so your menus can stay dynamic whether you’re cooking for one or cooking for a crowd. Having a membership means that you get a regular delivery of protein right to your doorstep with a package customized to your wants and needs, making the switch from red meat easy and exciting.
It doesn't get any easier than replacing your favorite grilled beef on a skewer with chunks of wild salmon. You can access and download a super easy recipe for sockeye salmon citrus veggie skewers right from the Bristol Bay Sockeye Media Library.