How To Cook Like An Alaskan

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Alaska's pristine waters are a gold mine for seafood. Red king crab is rightfully world-famous. And the salmon? It's practically the symbol of the state — but don't count out the cod, scallops and prawns just yet. Or the beer. The state has great microbrews for both sipping and cooking. If you can't wait until your cruise to enjoy some Alaska on your plate and in your glass, then it's time to get cracking, poaching and steaming. And sipping. Oh, and we didn't forget dessert. There's a Baked Alaska recipe — just for the halibut. (Sorry.)

Alaskan King Crab

A plate of freshly cooked Alaskan King Crab legs

  • 8 frozen king crab legs
  • 2 sticks butter
  • 6 lemons
  • 4 tbsp. olive oil

The day before, defrost crab legs in the refrigerator. Pre-heat oven to 375 degrees, wash legs, brush with olive oil and place in disposable baking tin. Cut lemons in half and squeeze over legs. Cover with tin foil and bake for 5 to 7 minutes. In a pot, melt two butter sticks, and pour into small dishes, one per guest. Remove legs from the oven and serve immediately. Use wooden mallets, nut crackers, or small forks to get to all the meat.

Alaskan Stout Steamed Clams

A bowl of opened Alaskan Stout Steamed Clams

  • 1/4 cup carrots, grated
  • 1/4 cup onion, chopped
  • 1 stick butter
  • 6 oz. Alaskan stout
  • 1 cup water
  • 2 lbs. steamer clams

In a covered saucepan, melt butter, then simmer carrots and onions on low heat for 10 minutes. Add Alaskan stout and water and simmer an additional 10 minutes. Add clams and cook for 3 minutes. Turn heat to medium for 2 minutes. Remove clams immediately and serve. Note: Don't serve clams that did not open during the cooking process.

From: Alaskan Brewing Company/Cindy Burchfield

Alaskan Amber Glazed Salmon

Try one of our signature salmon dishes on board your cruise to Alaska

  • 1/4 cup Alaskan amber ale
  • 4 tbsp. butter
  • 2 tbsp. honey
  • 2 tbsp. brown sugar
  • 1 tbsp. lemon juice
  • 1 tbsp. soy sauce
  • 1 tsp. ground cumin
  • 1 tsp. lemon pepper
  • Splash of liquid smoke
  • 2 lbs. fresh wild Alaska salmon or halibut

First, make your glaze. Combine all ingredients, except fish, in a small saucepot. Bring to a boil over medium high heat, then reduce heat to low and allow the sauce to reduce slightly. Remove from the heat and cool. (This can be done in advance and kept refrigerated until ready to use.) Coat fish with glaze and grill or broil over medium heat, basting frequently. Watch closely to prevent burning. Cooking time depends on the type of fish and thickness. Remove from the heat and serve immediately.

From: Alaskan Brewing Company/Tom West, Alaskan Production Assistant

Brewmaster's Marinated Black Cod

A plate with baked potatoes and Brewmasters Marinated Black Cod in Alaska

  • 4 black cod fillets
  • 24 oz. Smoked Porter
  • 24 oz. soy sauce
  • 12 oz. honey
  • 1 tbsp. ground mace
  • 8 bay leaves
  • 1/4 tsp. anise seed
  • 1/4 tsp. fennel seed
  • 1/4 tsp. white pepper

To prepare the marinade, mix together all ingredients, except the fish, and heat on stove until hot. Do not bring to boil. Let the marinade sit at room temperature for 1 hour, then chill in the refrigerator. Cover the fillets with the cold marinade and let sit in the refrigerator. Twenty-four hours will give them a robust flavor; don't marinate for more than 48 hours. Bake at 350 degrees; broil or barbeque until the fish readily flakes apart. Serve with boiled potatoes.

From: Alaskan Brewing Company/Geoff Larson

Alaskan Prawns in Pale Ale

A bowl sits on a table with several Alaskan Prawns in Pale Ale in Alaska

  • 1 tbsp. olive oil
  • 1/2 lemon
  • 3 cloves garlic, minced
  • 1 lbs. wild Alaskan prawns or large shrimp
  • 1 bottle Alaskan Pale Ale or other pale ale
  • 1 teaspoon fresh cilantro, chopped

Heat olive oil in skillet over medium high heat. Add minced garlic and cook while stirring for one minute or until garlic appears translucent. Add 1/4 bottle ale, shrimp, and the juice of 1/2 lemon. Stir constantly, adding beer to replenish liquid as needed. Cook for five minutes or until shells turn pink. Add fresh, chopped cilantro, toss well and remove from heat and drain. Do not overcook. Serve hot shrimp with your favorite cocktail sauce, fresh squeezed lemon or clarified butter and a cold ale on the side.

From: Alaskan Brewing Company

Beer-Battered Fish

A dish served with beer-battered fish, lemon slices, and fries in Alaska

Brew Co. Beer Batter

  • 1 1/3 cups flour
  • 2/3 cup corn starch
  • 2 tsp. fine sea salt
  • 1 tsp. cayenne pepper
  • 1 tsp. paprika
  • 16 oz. Skagway Brewing Co. Spruce Tip Blonde Ale or beer
  • 6 to 8 filets (4 oz. each) of halibut or other white fish


  • 1 cup flour
  • 1 tbsp. black pepper
  • 1 tbsp. fine sea salt

Heat oil to 350 degrees. For the batter, sift all dry ingredients together, then whisk in beer until smooth. Combine all dredge ingredients in a separate container. Dredge each piece of fish, shaking off excess flour. Dip dredged fish into beer batter using a back-and-forth motion, thoroughly coating each filet before carefully placing into hot oil. Fry until golden brown, remove from oil and place on paper towels to absorb excess oil. Season with salt and pepper.

From: Skagway Brewing Co.

Alaskan Amber Poached Salmon

Alaskan Amber Poached Salmon, seasoned with herbs and spices, sits next to a bowl of vegetables in Alaska

  • 1 quart water
  • 2/3 cup freshly squeezed lemon juice or white wine vinegar
  • 2 small onions, quartered
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 3 or 4 sprigs of fresh parsley
  • 1 tbsp. minced fresh thyme, or 1 tsp. dried
  • 1 bay leaf
  • 2 tsp. salt (optional)
  • 1 1/2 tsp. black peppercorns, cracked
  • 3 12 oz. bottles Alaskan Amber Beer
  • 1 1/2 lbs. wild Alaska salmon fillet, skinned and cut into 4 equal pieces (about 6 ozs. each)

Combine all the ingredients except beer in a stockpot or large saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer, partially covered, for about 1 hour. Strain and discard the vegetables and herbs. Add beer and heat to simmering, then use immediately to poach salmon. (Tip: This liquid, before or after poaching the salmon, makes a great stock for soups and bisques.) To poach salmon fillets, quickly rinse the salmon under cold running water and pat dry with paper towels. Place the fish in a flameproof dish or skillet. Pour the simmering liquid over the fish to cover completely and place the pan over medium heat until fish is done, two to three minutes for thin pieces. Do not allow the liquid to boil; there should be only a few bubbles breaking on the surface. With a slotted spatula, remove the cooked salmon immediately. Serve with hollandaise sauce.

From: Alaskan Brewing Company

Baked Alaska

A plate towering with chocolate and strawberry ice-cream in covered with baked merengue in Alaska

  • 2 ice cream sandwiches
  • 1 egg white
  • 2 dashes of salt
  • 2 1/2 tbsp. sugar

Cut sandwiches in half crosswise and stack on top of each other. Place the pieces on a foil-lined cookie sheet and put in freezer. Beat egg white, adding salt, until foamy. Gradually add sugar, beating until mixture hardens. Remove sandwiches from freezer. Spread mixture over sandwiches and freeze overnight. Bake at 500 degrees for 2 minutes or until brown. Serve immediately.

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