"Spring has arrived, and with it we are seeing more fresh Alaska product available as well," says John Jackson of the seafood selection at New Sagaya Markets. "Fresh halibut fillets are available and with the weather improving we should see pricing go down as product is more available on the markets."
Other seafood options include Alaska Pacific cod fillets for $5.99/pound, which Jackson describes as "one of the best values around, something fresh and affordable."
Options from Outside waters include Atlantic lobsters ($11.95/pound), poki tuna and 21/25-size white shrimp (each are $8.99/pound). Jackson says fresh tuna and small Hawaiian reef fish should be available later this week.
Dannon Southall at 10th & M Seafoods reports similar excitement about the ever-increasing seafood options, which includes fresh halibut fillets for $18.95/pound and 10- to 20-pound headed and gutted fish for $10.95/pound. Fresh halibut cheeks will also be available.
Southall will have his own treat in the store this week: "My personal favorite will also be available this week, fresh white troll kings. These beautiful, ivory meat-colored salmon will be in house (today) and should be available for the weekend."
The white king fillets are $21.95/pound. Red trolls should also be available but likely in more limited supply. Fresh cod ($5.95) and rockfish ($8.95) are available, along with Southeast Alaska oysters on Thursday. The oysters are $10.95 per dozen.
Farmers market options to consider
Alex Davis and Duane Clark will be at today's Northway Mall farmers market. The market's hours are 11 a.m. to 6 p.m.
Davis will have three varieties of beets, Yukon gold potatoes, German butterball potatoes and parsnips.
He says those items, while from last fall, are still in good shape: "The upside of having a cold winter is produce keeping better than expected."
In addition to produce, Davis will have side pork, pork steaks, Italian sausage, breakfast sausage, spicy sausage, ground pork, about 100 dozen chicken eggs and nine dozen duck eggs.
Clark will be at the market with grass-fed Alaska beef, frozen Alaska seafood, fresh sprouts, local honey, popcorn, cheese, butter and ice cream. He also will have information about ordering Alaska-produced outdoor furniture.
Another option for winter produce is the Arctic Organics winter vegetable delivery. Orders are delivered on Wednesday in Anchorage and Eagle River, but the orders must be placed prior to delivery day. Contact River and Sarah Bean at info@arcticorganics.com or 907-746-1087 for more information or to get on the delivery list. This week's vegetables include: potatoes (Yukon gold, German butterball, yellow Finn, russet, red French fingerling and desiree) and green cabbage.
Chile-baked halibut
1/2 cup mayonnaise
2 tbsp freshly squeezed lemon juice
1 tbsp olive oil
1 to 2 chile peppers, seeded and halved
1 clove garlic
1/2 tsp salt
2 pounds halibut fillet
1/2 cup dry bread crumbs, such as panko
• In a mini food-processor bowl fitted with a metal blade, process mayonnaise, lemon juice, olive oil, chile peppers, garlic and salt until smooth, about 30 seconds.
• Preheat oven to 400 F.
• Pat fish dry and place on parchment-lined, rimmed baking sheet. Slather top and sides with mayonnaise mixture. Sprinkle bread crumbs over top.
• Bake until fish flakes easily when pierced with a knife, about 30 minutes.
Tips: Don't confuse real mayonnaise with "mayonnaise-type" salad dressings. The recipe presents best when the fish is cooked in one piece. You will get more even cooking if you cut the fish into 2 pieces and reduce the cooking time to about 20 minutes.
Recipe courtesy of "650 Best Food Processor Recipes" by George Geary and Judith Finlayson (Robert Rose Inc., $24.95)
Steve Edwards lives and writes in Anchorage. If you have a suggestion for a future Market Fresh column, please contact him at sedwards@adn.com.
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