Seafoods
	Bidarky Cole Slaw Chopped bidarkies Shredded cabbage or any other vegetables Sweet or dill pickles Salt and pepper to taste Use mayonnaise as dressing Mix together and put in oven to warm and the flavor spreads. Feona Sawden Fried Bidarkies With Rice (good as a Chinese dish.) 2 cups cut up, cleaned Bidarkies 4 cups cooked rice ¾ cup cut up bacon ¼ cup onion Salt and Pepper Soy sauce Fry bacon till crisp. Add rice and onion and fry with bacon. Add bidarkies and turn down heat so it gets flavored with bidarkies. Add salt and pepper and flavor with soy sauce. Feona Sawden Smoked Bidarkies Cooked and clean bidarkies Add diced onion Mix Wesson oil and Liquid Smoke Add a little salt and garlic powder Pour all together and mix well. Yummy delicious! Martha Wallin Bidarky Gravy Cover with boiling water and clean bidarkies (take skin off.) Make cream gravy. Cut up bidarkies and put them in the gravy. Don’t cook them too long or they get hard. Barbara Norman Bidarky Salad 1 head cabbage, sliced 1 small onion, chopped Diced olives 2 celery stalks, diced Sliced bidarkies, cooked and cleaned Mayonnaise (It’s also good mixed with potato salad.) Martha Wallin Snails Put fresh snails in boiling water. While they are boiling, try one, if it comes out it is done. Dip in seal oil or melted butter Ephim Anahaonak Sr. Stink Salmon Eggs – Piinaq Use pink, chum or sliver salmon eggs. Fill a jar ¾ full and use a paper bag to cover the top. Tie down with string. Leave inside the house. After a couple of weeks take paper off and put regular lid on jar and store in a good cool place. Feona Sawden Akutaq 4 cups mashed potatoes 1 Tbsp. Piinaq (stink salmon eggs) Enough cold water to make it light and fluffy Put stink salmon eggs and Wesson oil in bowl and mix. Pop some eggs, but not all. Add mashed potatoes and mix well. Start adding water slowly and mix it well. This is very good to eat with dry fish. Mary Moonin Humpy Cut humpy without filleting into 2-inch chunks and make 2 cuts on each side. 1 medium onion or handful of salted chives. 5 cloves garlic 3 Tbsp. Vinegar ½ cup oil 2 to 3 cups boiling water Salt and pepper to taste Brown both sides of humpy then add other ingredients and simmer for ½ hour. Polly Meganack Salted Salmon Eggs Soak pink, chum or silver salmon eggs in cold water till hard. Eggs not in a membrane will get hard in an hour. Those in a membrane sometimes take overnight to get hard. Do not add salt while soaking. Drain Water from salmon eggs and put into cloth sack and add table salt to taste. Feona Sawden Michael Anahonak Barbecued Salmon Filet salmon, barbecue over open fire. When half done add lots of butter and honey to taste on meat side and add whatever herbs you like. Marlene Norman Fish Pie This is an Aleut recipe. For White man style you can add vegetables. For old timers this is the favorite. 1. Salted, fresh or frozen red, silver or king salmon 2. Steamed rice to cover 2 layers of pan 3. Big onion sliced to cover each layer of rice 4. Salt, if not using salted fish 5. Pepper on each layer of rice Use your favorite pastry for bottom and top of pie. Put a layer of rice on pastry. Add onion, salt (if not salted fish) and pepper. Put a layer of filet fish. Add more onions and pepper. Add more rice. Put on top pastry and put holes in each corner and in middle of pie. Bake at 350 degrees for one hour. Feona Sawden Peroskies 4 slices bacon, sautéed 1 can salmon 1 small onion, diced 2 Tbsp. Oil 2 cups cooked rice Salt and pepper to taste Bread dough Oil for frying Mix together all ingredients except bread dough and oil for frying. Roll dough and cut into squares. Put 1 Tbsp. Salmon-rice mixture on each square, fold and deep fry in hot skillet till golden brown. Martha Wallin 100% Brine For Smoked Fish Fill 5 gallon bucket half full of water. Add rock salt or coarse salt until a medium sized potato with a 12 penny nail in it floats. Add brown sugar for flavor and glaze. Filet sides of salmon. Soak in brine for 20-25 minutes. Stripped sides of salmon should be soaked for 10-15 minutes. Hang in smoke house to drip dry for one-half to a full day, then smoke with cotton wood. Mary Malchoff Salmon Patties 4 or 5 fresh salmon, skinned and boned 1 large onion, diced small 1 cup crackers or oatmeal 3 eggs ½ cup milk 2 Tbsp. Lemon juice 1 or 2 Tbsp. Le and Parrins Salt and pepper to taste Grind salmon and onion in food grinder. Mix with other ingredients and shape into patties. Fry on both sides until golden brown and salmon in cooked through. Open Fire Baked Salmon 1 whole salmon, cleaned 1 cut-up onion Salt pepper Lemon juice Slit fish crosswise four or five times on top. Put onion, salt and pepper in the slits and wrap in foil. Bake over coals until done (when fish flakes easily with fork.) Sprinkle with lemon juice. This can also be baked in the oven. Loreen Young Salmon Loaf 3 cups salmon 1 or 2 eggs 1 onion, chopped 1 cup bread crumbs 1 tsp. Salt 2 slices bacon, finely chopped 1 cup milk ½ tsp. Pepper Mix all ingredients thoroughly and press into a greased thoroughly and press into a greased bread pan. Bake for 30 to 40 minutes at 350. Favorite Pot Roast The reason I cook seal this way is to use seasoning and make it tasty. 1. Cut up seal fat and put in pot and brown. 2. Cut up seal meal as though for stewing and put in with seal fat to brown. Add these in with browned meat. 3. Seasoning- use beef base instead of salt. (one handful) 3 cloves garlic 1onion 2 pinches of pickling spices 1 bayleaf 4. After meat is brown you can include potatoes or whatever vegetables you want. You add water just to cover meat. Bring to boil, covered and simmer for about an hour. Feona Sawden Seal Lungs After you remove the lungs and cut off the tubes, find the end of the tube and blow into it until the lung turns bright pink. Don’t be alarmed if there’s blood around your mouth. Pierce lengthwise and push in the hole a piece of seal fat that is an inch thick and the length of the lung. Put in a baking pan and cook for one hour at 350 degrees. Remove from oven, slice and serve for dinner or snacks. Feona Sawden How To Make Seal Oil Put some seal blubber (fat) in a jar and place it under the stove or in a warm place. Keep it under the stove till you get oil. Fry the rest of the fat to get more oil. Ephim Anahonak Sr. Dungeness or King Crabs Shell the crab, the amount is up to you ¼ pound of butter small onion Juice of 1 lemon Soy Sauce and Lea & Perrins Melt butter in frying pan. Brown crab and onion and add seasonings. Very good over steamed rice. Feona Sawden Crab Muffins 2 cups crab meat 8 oz. Cream cheese 3tbsp. Sour cream or mayonnaise ½ cup grated cheddar cheese dash of lemon juice 2tsp. Finely chopped green onion Soften cream cheese and add sour cream, lemon juice and onion. Mix in crab and cheddar cheese. Spread on English muffins or on toast and brown under broiler. Marjie Hensley Clam Chowder The amounts of each ingredient depends on how many clams you dug and how many people want to eat. Potatoes-diced Spaghetti or macaroni Onions-chopped Bacon-diced Water Clams-cleaned Rice Canned milk Let rice and potatoes boil and water to cover while you brown the onions and bacon. Put together and add clams and spaghetti (broken up). Cook till spaghetti is tender. Put clam chowder in bowl and add milk. Ephim Anahonak Sr. Mussels Pour boiling water over mussels and let stand off of the stove for about 15 minutes. You can eat them plain or dip into melted butter. Mussels can also be fixed the same as clams in chowder, fritters or cakes. Jenny Malchoff Beer Batter Fried Shrimp Shrimp (fresh only) 1 can flat beer Flour Seasonings Place cleaned shrimp on towel to dry. Mix beer with flour and desired seasonings to make a slightly stiff batter. Dip shrimp in batter and fry till brown. Rochelle Hanson Fried Octopus Boiled octopus-enough for the number your feeding. 1small onion Soy sauce Worchestershire sauce ¼ cup butter Pepper Cut up head meat (it’s tender) into slices. Cut up some of the leg meat (not as tender). Cut up onion Melt butter in frying pan. When hot put in octopus and onion and brown. When ready to serve add sauces and pepper to taste. Feona Sawden
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