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From the galley:

Wild alaskan salmon poké 

utilizes: coho portions, or coho bits


A favorite among fisherfolk and land dwellers alike, poke is the ultimate appetizer or main course. 

In poke, premium ingredients are paramount. Use fresh (previously frozen), high quality, sushi grade, wild seafood. Salmon-wise, we prefer coho or sockeye... But ahi is a great option, too! 

Don't be intimidated by pulling pinbones or skinning your portions. Pinbones run in a straight line, parallel to to the lateral line of the fish. Feel for them with your fingers, and pluck with a pair of needle nose pliers or even tweezers. With a little practice, skinning's a breeze too. Here's a great video on skinning salmon; skip ahead to 3:00 for directions on skinning portions. 

Vibrant notes of ginger with warm sesame oil bring this dish to life, and the sharp tang of lime and rice wine vinegar keep it balanced.

We add avocado if it's on hand, and serve with corn tortilla chips. 

A note on our favorite ingredient: Furikake.


Furikake is a sesame seed and seaweed based seasoning, and a great compliment to almost any seafood dish. We keep jars at home, on the boat, heck we've considered keeping one in the truck.

Find it at your local asian grocer, or on amazon here.

Update May 2020: Barnacle Foods, a local Alaskan company, is making their own furikake! We'd HIGHLY recommend it - it's much healthier (and tastier) than the imported stuff. You can find it here. 


Prep Time: 20 min       Cook Time: 1 hr        Serving size: 1-2



  • 1 lb sushi grade wild salmon

    • [two 8 oz portions, or 2 packs of bits​]

  • 1/4 cup low sodium soy sauce

  • 1.5 tbsp rice wine vinegar

    • can sub for 1 tbsp mirin + 1 tbsp rice vinegar​

  • 1 tbsp siracha

  • 1.5 tbsp high quality sesame seed oil

  • 1 tbsp minced or microplaned fresh ginger

    • can sub pickled ginger, finely minced​

  • 1 clove fresh garlic, minced

  • 2 green onion, thinly sliced

  • furikake (sesame seed +seaweed seasoning)

  • 1 lime


  • diced avocado

  • thinly sliced radishes

  • pickled cucumber

  1. Thaw portions completely. Remove skin, pinbones, dice into 1/2" cubes, and set aside.

  2. Whisk together all ingredients except lime and furikake

  3. Pour the marinade over the diced fish, mix briefly, allow to marinate under refrigeration for one hour. 

  4. When ready to serve: douse in juice of 1 lime, and sprinkle liberally with furikake. Add avocado now if desired. 

  5. Serve on the vessel of your choice. We like corn chips or rice crackers as a snack, and rice as a main course.

Note: Poke, is art, not science! Feel free to adjust the variables (salt, acid, heat) to your liking. Quality ingredients are more important than perfect measurements. 

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