The Maggie Sea offers gourmet meals at sea. Chef Jeff Polizzotto creates savory, nutritious meals that are in complete compliance with any dietary requirement.
This recipe is the perfect balance of rich buttery salmon that adds a delightful smoky flavor. Super-healthy and often served onboard accompanied with an asparagus salad and a bright, crisp champagne vinaigrette, or served over a bed of freshly sautéed spinach.
Farmed or Wild?
Always ask for Wild Alaska Salmon.
How can you tell the difference?
You will see a difference in color and fat marbling. Farmed salmon is often lighter and pink in color and has more fat. Wild Alaska Salmon will be much brighter—orange to red—and more lean.
Is it safe to eat Wild Alaskan Salmon?
Yes, most seafood has bacteria and parasites. Freezing at -4º F to solid for 168 hours/7 days, or -31º F to solid for 15 hours, will achieve similar results as an internal temp of 145º F.
Three ways to determine if fish is fresh and stored safely:
What are the 5 types of salmon in Alaska?