Rumor has it there's a big football game coming up Sunday.
For many, it will mean nachos and chili and hot wings. But we do things differently in Alaska.
"It is Super Bowl week and the best way to celebrate the game is with seafood," says Dannon Southall of 10th & M Seafoods. "This week we will have a wonderful selection of seafood that goes hand and hand with the game."
10th & M's lineup includes:
• Alaska cod. This week, fresh headed and cleaned cod are available, along with fillets for $5.95 per pound. "These amazing white fillets fit well in any white fish recipe from appetizers to fried cod fingers," Southall says. (Check out the recipe below for a suggestion.)
• Troll kings from Southeast Alaska. Southall can't guarantee they'll be in the store by the weekend, but he hopes for a Hail Mary in the fish world. As a backup plan, 10th & M will have previously frozen white king salmon fillets available.
• Shrimp. "One of the biggest seafood items for Super Bowl weekend is shrimp," Southall says. This week, 10th & M has large cooked shrimp for $10.95 per pound, available thawed and frozen.
• Shellfish. Live oysters are $10.95/dozen and live Manila clams are $6.95/pound.
Over at New Sagaya Markets, John Jackson calls it a "quiet week due to the weather" and apologizes for the "slim pickings."
However, they have Alaska cod fillets for $5.99/pound and rockfish for $10.99/pound. Tropical fish include fresh marlin, tuna, albacore tuna and small reef fish from Hawaiian waters. They also have live clams and oysters.
Bakery doors open
After a month away from the bakery, the owners and bakers at Fire Island Rustic Bakeshop are scheduled to be open today.
The bakeshop closes every January for baker training and a holiday. And if the lines at the counter toward the end of December were any indication, it was a well-earned break.
This year, five of the bakers traveled to the San Francisco Baking Institute for one-week courses focusing on "Artisan Breads II" and "Pastry Arts." Rachel Saul, the 24-year-old daughter of owners Janis Fleischman and Jerry Lewanski, will begin the same six-month professional course that Lewanski took just before Fire Island opened three years ago.
"It keeps our bakers current with new techniques as well as traditional methods," Fleischman says. "We get to channel master bakers from all over the world, and then our bakers bring that expertise and enthusiasm home to Anchorage."
Lewanski and Fleischman spent the past month in southern Spain "hiking from village bakery to village bakery." Perhaps there will be some new treats showing up in the far north.
The bakery hours are 7 a.m. to 6 p.m. Wednesdays to Sundays.
At the market
There are still plenty of options at today's Center Market at the Mall at Sears.
Duane Clark says he's "restocked" on local honey and goat cheese. He also will have cuts of grass-fed Alaska beef, local free-range chicken and Alaska seafood. Clark also continues to take orders for one-quarter and half beef.
The Rempel Family Farm will have seven varieties of potatoes, three varieties of beets, sugar pumpkins, stripetti squash, carrots, parsnips and green cabbage with them at the market.
Also scheduled for the market are Matanuska Creamery cheese, butter and ice creams.
For those who order the dahlia tubers, Wells will deliver them the Mall at Sears in March. Specific dates will be announced in February.
Panko-crusted fish sticks
1 cup panko bread crumbs
1/3 cup freshly grated Parmesan cheese
1 egg white
1 teaspoon water
8 ounces skinless white fish
2 tablespoons extra virgin olive oil
1/2 cup caper lemon remoulade (see recipe)
In a bowl, combine bread crumbs and cheese. Set aside.
In another bowl, whisk together egg white and water to fully incorporate. Set aside.
Cut fish fillet into 10 "fingers" and toss one finger at a time in egg mixture to fully coat each piece. Drain off majority of egg wash and coat in bread crumb mixture. Repeat until all fingers are fully coated.
In a nonstick skillet, heat oil over medium heat. In batches as necessary, fry fish fingers, turning once, until golden brown and fish flakes easily with a fork, about 2 minutes per side. Serve immediately or let cool to room temperature before serving.
Caper lemon remoulade
1/2 cup mayonnaise
1 teaspoon minced drained capers
1 teaspoon grated lemon zest
1 teaspoon freshly squeezed lemon juice
1 teaspoon minced gherkins
In a bowl, combine mayonnaise, capers, lemon zest and juice, and gherkins. Mix well to combine.
Serve immediately or cover and refrigerate for up to 3 days.
Source: "750 Best Appetizers: From Dips and Salsas to Spreads and Shooters" by Judith Finlayson and Jordan Wagman (Robert Rose, $24.95)
Steve Edwards lives and writes in Anchorage. If you have a suggestion for a future Market Fresh column, please contact him at email@example.com.