| If you bring up Anchorage in a conversation, chances are
the first comment you hear will be "Isn't it cold up there?"
Well, yes and no - but the water is more interesting than the weather if
you're a seafood lover - and it is really cold. In fact at its warmest
in summer, the water temperatures near Anchorage range from 41-54 F as
opposed to the 59-84 F on the Atlantic and Pacific coasts for the same
months. These cold temperatures produce a different taste of seafood
than that of the same species in warmer waters. Be it oysters or crab,
shrimp, scallops, clams, mussels, cod, salmon, or halibut, Anchorage
serves up some of the best seafood found anywhere. The wild salmon are
firmer than the farmed fish found "down south," the crab are
larger, and the oysters cleaner. If you're not a seafood fan don't
worry; all of the restaurants mentioned also carry plenty of non-seafood
entrees and appetizers. Yes, even Phylliss Salmon Bake makes a mean
prime rib.
The Alaskan fisheries bring in more than a billion dollars a year in gross product and crab is one of the much loved shellfish. With several kinds of crab available the upscale restaurants like to serve the impressively large King crab legs. A low fat delicacy that is somewhat indelicate - due to the sprawling orange spike covered legs - few serve it up sweeter than the downtown Captain Cook Hotels Crows Nest. Served with drawn butter this restaurant takes the time to pre-cut the hard shells for you, which means there will be fewer flying shells coming from your table. No matter where you go many restaurants serve crab entrees and appetizers. If you're here in May and have the opportunity, fly over to Kodiak Island for their annual crab festival and eat your fill. As you acquaint yourself with Anchorage try the Hot Crab and Artichoke Appetizer found in Humpys downtown bar and grill, or the Deviled Crab Cakes served at the Marx Bros also in downtown. A forty-five minute drive south to the Double Musky will get you the best Crab Stuffed Halibut in an unbeatable way to try two seafoods at once. Typical dips and crab cakes are made from Dungeness, Tanner, or Snow Crab meat rather than King, due to the impressiveness of serving King and the relative difficulty of cracking the other species at the table. The flavor varies between species; compare them if given the opportunity - you won't be disappointed. The equally fantastic shrimp may be found throughout the city such as the Regal Alaskas Garlic Shrimp Appetizer, or Cajun style in the Double Muskys Shrimp Etoufee or Garlic Seafood and Pasta. The most commonly used shrimp are the 3-4 inch spotted tiger prawns due to their size, texture, flavor and accessibility. While Anchorages distance from the lower 48 does pose problems with our receiving the sweetest of fruit and produce, it is to our advantage that it has become an international hub for air cargo. Many fishery species including sea cucumbers (which are long orange, spiny, caterpillar looking creatures) are dear to the Asian markets and these shipments leave out of Anchorage. The cucumbers have never really caught on here in the city. With two names for every salmon, the tastiest of course are the most rare, the Sockeye/Reds. These are the famous "Copper River Red" species that are in demand in Seattle restaurants and around the world, and this specific fish is caught at the mouth of the Copper River when the fish returns to spawn. Sockeyes are caught all over Alaska though, and typically restaurants use Sockeye, or King/Chinook (the second best, though some may say the first). If they do, they'll make a big deal about telling you since that will add to the price they charge; sometimes they even name the boat that caught the fish. Both King and Sockeye have very firm flesh, and very oily meat producing a distinctive, flavor-filled salmon. The third in quality is the Silver/Coho; if very fresh, its hard to taste the difference from the first two. The last two are considered less valuable due to their softer meat and faster deterioration: the Chum/Dog salmon is often used to feed sled dogs, and the Humpies (Humpback)/Pinks, are typically used for canning. The preparations of salmon in restaurants vary widely, from a Wasabi and Pistachio Crusted Salmon at the Southside Bistro on the south end of town, to Coconut Salmon at the Girdwood Double Musky, and the Horseradish Crusted Salmon at the downtown Snow City Cafe. For a basic, troll caught salmon filet without a bunch of frills, head to Phylliss Salmon Bake for their Grilled Salmon. Don't forget, even if you're not a salmon lover, sample the smoked salmon for its completely different flavor. Restaurants frequently list a smoked salmon platter or smoked salmon dip available as an appetizer. Steamer Clams, another item to try in this city, are typically served in a steaming broth of white wine, butter and fresh minced garlic and you may try these at the Glacier Brewhouse, the Southside Bistro or downtown at the Sacks Cafe. While Sacks offers a delicate warm and tiny sourdough loaf for the dipping sauce the Brewhouse serves up a deep mahogany heavy bread made from the hops and barley used for brewing. Both are excellent and complement the tender and sweet butter clams. For a thick cream, wine and pepper sauce over your clams try Humpys. If you're hungering for a larger clam head south on the Seward Hwy and dig some for yourself or head to the downtown Sullivans Steakhouse for some Baked Clams or to west downtown for the best Clam Chowder in town, at Simons and Seaforts. Sample the Alaskan grown Pacific Oysters in the Half Shell at Fletchers in the Captain Cook Hotel or a couple blocks east, try them at Humpys. Pacific oysters farmed in Alaska are outstanding. Available all year because the cold water staves off the maturation found further south, they have almost no bacterial contamination which means they're much safer than other raw oysters. Because the water temperature is too cold for them to reach a reproductive state, all oysters grown here must be transplanted as "spats," or juveniles from Pacific Coast hatcheries. Several of the Alaskan farms flourish in Resurrection Bay, next to Seward (126 miles from Anchorage) and they provide fresh, pure oysters due to the impressive tides that feed and circulate massive quantities of water through them. It may take them longer to come to grow to size in this water (18-36 months) but they're worth the wait. If you like white fish, you will love halibut. Flaky and hinting at a buttery flavor this cavalier bottom fish embraces the multitude of preparations that chefs imagine. Whether it is Seared Halibut in a Ginger Sauce at the Seven Glaciers restaurant 50 minutes south of town in Girdwood, Grilled Halibut at the Glacier Grill in midtown, or Poached Halibut with Leeks and Mushrooms at Jens, it will surprise and delight you with its versatility. If its a nice day, head outside to the casual patios of the midtown Arctic Roadrunner for a Halibut Sandwich, or the Regal Alaskas Fancy Moose Lounge by the airport for some Beer Battered Halibut. Mixing seafood is an old trick and no one does it better than the Corsair with their Alaskan Seafood Bouillabaisse, Mexico in Alaskas lime marinated Ceviche, or the Fettucine Di Mare at Sorrentos Italian Restaurant. If you're partial to one particular seafood item, don't be afraid to ask for more of it in your dish or if you don't like one of the items in the mixture, ask if they can remove that for you. The best tip is to always ask for the recommendations of the wait staff wherever you go. They're sure to know what is the freshest and best, whats in season or not. They might even prompt you to try something new. Now, back to the weather... C. Whitefield |
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