Recipes Galore

Discover Fabulous and Flavorful Ways to Prepare Wild Alaska Pollock.

Nancy Fuller’s Cheesy Crab Fries

August 25, 2021

Easy, mouthwatering cheesy crab fries made from sustainable Wild Alaska Pollock brought to your plate by Nancy Fuller!

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Nancy Fuller’s Summer Seaside Dip

August 25, 2021

Nancy Fuller’s Summer Seaside Dip makes for the perfect dip to entertain your guests with a sustainable protein option!

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Nancy Fuller’s Crab Delights® and Pepperoni Lasagna

August 25, 2021

Pasta nights made simple with Louis Kemp Crab Delights. Delectable and sustainable Wild Alaska Pollock makes each meal nutritious and good for you & the planet.

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Nancy Fuller’s Quesadilla Carne de Cangrejo

August 25, 2021

Run to the kitchen fast and try this Wild Alaska Pollock-based quesadilla with a kick!

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Nancy Fuller’s California Roll

August 25, 2021

Can sushi night be every night? With Nancy Fuller's California Roll recipe, we think it could be!

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Nancy Fuller’s Buffalo Crab Delights® Dip

August 25, 2021

Louis Kemp Crab Delights® are mixed with cheeses and spiced up with buffalo style hot sauce to bring this hearty crab dip (with a kick!) to your next big gathering.

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Nancy Fuller’s Red, White & BBQ Crab Delights® Pizza

August 25, 2021

Colorful and tasty, Nancy Fuller's take on BBQ pizza is brought to you by our favorite protein, Wild Alaska Pollock!

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Baked Wild Alaska Pollock with Olive Tapenade, Lemon Couscous & Harissa Beurre Blanc

Chef Thierry Rautureau

James Beard Award-winning ‘Chef in the Hat’ Thierry Rautureau owns two restaurant icons, Luc and Loulay that place a little France in the heart of Seattle. Here is one of his magical creations that is sure to elevate your cooking game!

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