The Culinary Institute of America

CIA Chef Michael Skibitcky prepares five dipping sauces for tempura Alaska crab legs. A trick for making perfect tempura batter? Use ice water to prevent the formation of gluten, which will weigh down the batter. To perfume the tempura, add sesame oil to the frying oil, but not the batter itself. The tempura frying oil is at the perfect temperature at 350° F to allow the fried items to get crispy while not browning. Recipe at: http://ciaprochef.com/alaskaseafood/recipe17/

CIA Chef Toni Sakaguchi demonstrates how to coat Alaska halibut in Ras Al Hanout, a traditional Moroccan a spice rub. The cooling onion, parsley and sumac salad is the perfect foil to the spices on the fish.

Recipe

at: http://ciaprochef.com/alaskaseafood/recipe1/

CIA Chef Toni Sakaguchi demonstrates how to make Ras Al Hanout, a traditional Moroccan a spice rub. She later uses the spice rub on Alaska halibut.

Recipe

at: http://ciaprochef.com/alaskaseafood/recipe1/

Serving Alaska king crab is guaranteed to add a wow factor to the menu. CIA Chef Toni Sakaguchi pairs the deliciously sweet king crab meat with citrus, oregano and mango salsa. She uses the mixture as a topping for crispy tostones, which are double-fried and pressed plantains. This dish makes for a great appetizer or addition to a bar menu.

Recipe

at: http://ciaprochef.com/alaskaseafood/recipe8/

To appreciate the delicate flavors of the Alaska sole in this dish, CIA Chef Almir DaFonseca flavors the fish with a light and healthy orange zest marinade and citrus tahini sauce. Alaska dover sole is sustainably harvested between January to November.

Recipe

at: http://ciaprochef.com/alaskaseafood/recipe5/

In this video, CIA Chef Michael Skibitcky prepares a buttery Alaska halibut paired with a sharp, tangy and peppery cilantro-lime marinade. Black cod and sole also work well in this recipe. Alaska halibut is sustainably harvested from late February to mid November.

Recipe

at: http://ciaprochef.com/alaskaseafood/recipe3/

In this video, CIA Chef Michael Skibitcky prepares a sharp, tangy and peppery cilantro-lime marinade. He uses the marinade with Alaska halibut.

Recipe

at: http://ciaprochef.com/alaskaseafood/recipe3/

In this video, Brett Lynch, corporate executive chef for the Alaska Seafood Marketing Institute, prepares Alaska Black Cod in Acacia Honey Marinade. The combination of sweet honey, salty and umami-rich soy sauce, and tart vinegar in this marinade brings out the luxuriously rich and buttery texture of the black cod. The internal temperature of the fish should reach about 140°F when done. In place of pea leaves, you can also pair the black cod with wilted spinach and seared shitake mushrooms. Black cod is also called sablefish and butterfish, and Alaska is home to the world’s largest wild black cod fishery. The fish are sustainably harvested from late February to mid November, but also available frozen year-round.Recipe

at: http://ciaprochef.com/alaskaseafood/recipe11/

Christophoros Peskias is a rising star among Greek Chefs. Known for his deconstructionist approach, Chef Peskias explains two variations of carbonara. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Download recipes at www.ciaprochef.com/WCA5/index.html.

Christophoros Peskias is a rising star among Greek Chefs. Known for his deconstructionist approach, Chef Peskias explains two variations of carbonara. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Download recipes at www.ciaprochef.com/WCA5/index.html.