Pickled Willy’s Gourmet Pickled Seafood #PickledWillys

20150930_172410

Pickled Willy’s is a family/veteran owned and operated specialty seafood processing plant in Kodiak, Alaska. They sell a variety of seafood related items in various forms. Their smoked fish seems popular and they have won awards for it. Their flagship products, pickled seafood, are what is unique about the company. They use an old family recipe with secret seasonings they won’t divulge! Their commitment to quality is commendable. All of their products are 100% sustainable and fished from Alaskan waters. The products are hand packed, low in fat, high in Omega-3’s, all natural, and have no preservatives. Their ingredients are simply as follows: Halibut/Lining Cod/Sockeye Salmon/King Crab, Organic Vinegar, Cane Sugar, Water, Pickling Spice, Onion, Salt (Fish). Bonus:Their products are also gluten free! They are also committed to providing their long-distance customers with the freshest product. They shipped it UPS expedited and it was extremely well packed with bubble wrap, ice packs, and lots of “this end up” stickers (which UPS ignored).

Also, if you car ever in Kodiak, you can visit their shop and sample the various products they sell. Pickled Willy’s products make great souvenirs and gifts. If you happen to do some fishing while you are in Kodiak, Pickled Willy’s will even process and ship your catch back home to you! You choose the preservation method. So cool!

Now, your first question is probably “Does it taste good?”

I assume this is your first question, because it is usually the first question anyone asks before they try something new. Some people might be wary because the combination of pickles and fish is a bit unusual, aside from some tuna salad recipes that contain pickle relish. Also the only pickled fish most people have heard of is the Northern European delicacy pickled herring, which has an unfortunately bad reputation. I want to debunk this unfortunate reputation, because Pickled Willy’s seafood is quite tasty! It is a mild pickling solution, so you don’t notice the vinegar bite you get in many pickle products. The sugar is also not overpowering, which is nice. The pickling spices also compliment the fish, so they don’t cover up the natural flavor of the fish. Best of all the fish tastes fresh. If there is one taste I cannot stand, it is the pungent taste of fish that has been frozen or sitting around for a couple of days. Pickled Willy’s obviously uses fresh caught fish that they pack right away to preserve the natural subtle taste only found in a fresh catch. So overall, the pickled seafood has a mild, subtle taste that can only compliment your meal, not overpower the other ingredients. And don’t forget the health benefits!

Your next question “How on earth do you eat it?”

There are many things you can do with pickled fish. The simplest is to serve it as an appetizer on a cracker, piece of toast, or slice of cucumber. Adding a dollop of sour cream is often recommended (but I can’t say if it is good, because I cannot eat it!). Pickled Will’s packs all of their fish in bite-sized chunks, so they are convenient for appetizers. The seafood is also tasty as a main dish in sandwiches, wraps, and on salads. You can even mix it with other ingredients to make a dip! The Pickled Willy’s website also has a recipe page to give you some ideas. If you want to eat it plain, then some popular pickled fish accompaniments are cold mayonnaise based salads, such as potato or macaroni salad, beets, boiled potatoes, and hard boiled eggs.

Seriously, how great (and unique!) an appetizer would it be to serve the salmon on a slice of cucumber with a dab of sour cream and a sprig of dill on top! This would be a great idea with the holidays just around the corner!! Here is my test batch:

20151022_180127(0)

For more information or to purchase visit pickledwillys.com

Disclaimer: I received this product for free in exchange for an honest and unbiased review. All my opinions are my own. One may or may not have the same results as myself when using this product.

Advertisements

Korean Briased Tofu with Green Onion

?

Before I found out about my gluten intolerance, my husband and I used to go to our favorite little Korean restaurant once a week. I love that in addition to your main dish, you also get a variety of little side dishes called banchan. Unfortunately, it is hard to find gluten-free Korean food in a restaurant. Almost every dish involves soy sauce, fried elements, or gojuchang (a Korean chili paste that contains wheat!). So, as always, I have begun to try to replicate these dishes at home. I think that tofu is an under appreciated food here in the US, because it has been labeled as an option for vegans and vegetarians. Omnivores seem to avoid it here. However Asian countries have long since included in in their diets, in addition to meat. I greatly respect that, as it is a healthy and versatile source of protein. This particular dish is normally served as a banchan, but it is so good I could eat it by itself or maybe on top of some greens as a salad!

Ingredients

1 block tofu (14 oz)

2-3 stalks green onion – cut into 2 inch long peices

3/4 cup gluten free or tamari soy sauce

1/4 cup brown sugar

1 tsp gluten free gojuchang or other chili paste (I used a chili garlic paste I found at the Asian Market)

1/2 tsp minced garlic (omit if using chili garlic sauce)

1 tsp sesame oil

1 tsp sesame seeds (for garnish)

  1. Heat 2 tablespoons of oil in a saute pan.
  2. Mix soy sauce, brown sugar, chili paste, garlic, and sesame oil in a separate bowl.
  3. Drain and cut tofu into desired size. I chose larger rectangles, but smaller bite-size pieces work too. Pat dry with a paper towel (this is very important, since any excess water will cause the hot oil to spit while cooking).
  4. Pan fry tofu on both sides until lightly browned.
  5. Add in green onion and saute to wilt it slightly.
  6. Add in sauce mixture and cook for a few minutes until it is slightly reduced.
  7. Top with sesame seeds, serve, and enjoy!

Lactose-free Hot Crab Dip

Ingredients

8 oz can jumbo lump crab, picked clean of shells

8 oz tub of dairy free cream cheese (I used Tofutti)

8 oz of Cabot Sharp cheddar cheese (naturally lactose free), or dairy free cheese of choice

1 stalk of green onion, sliced

1 garlic clove, minced

1 Tbl paprika

1/2 tsp salt

1 tsp sugar (optional, if you like a little sweet)

1 tsp chili powder (optional, if you like a little spice)

WP_20150618_002

Preheat oven to 350°F. Scale out all of your ingredients. Break up the cheese if it comes in a block, like mine did. Pre-shredded cheese works fine to.

*You can replace the seasonings with Lawry’s season salt (McCormick states that it is GF, even though the packaging does not mention it), if you need to make this quickly.

WP_20150618_006

Mix it all together and spoon it into a 1 to 1.5 quart baker.  Bake 40 to 45 minutes until bubbly.

*Keep in mind that if you used dairy free cheese, it will take longer to melt.

*For a faster cook time, you can heat it in a pan on the stove, stirring constantly until melted.

WP_20150618_012

Serve with your favorite gluten free crackers or bread. I served mine with both rice crackers and lentil crackers. Enjoy!