Over the summer of 1986 Alaskans were asked to bring their favorite seafood dishes to contests held during regional state fairs. Recipes were judged on several characteristics including appearance, taste, and the creative use of Alaska seafood. Mail in entries were also accepted. In the fall, the recipes were tested and reevaluated in five Home Economics classes around the state. The recipes presented here give a small sample of how Alaskans prepare their seafood.
Nutritionists now recommend eating two or more seafood meals a week.
One reason for this is linked to the type and amount of fat found in fish and shellfish. Omega-3 fatty acids, one of the components of fat in seafood, appear to help lower blood cholesterol in people and therefore may help reduce the risk of heart disease. Virtually all seafood is low in fat. And the fats that are in seafood are largely polyunsaturated, the type considered most beneficial for heart health. Quick to create but looks fancy on the plate.