Seattle samples: Wild Alaska Pollock Week brings more to the plate

Seattle is celebrating the debut of Wild Alaska Pollock Restaurant Week, running Feb. 28 – March 8, and brought to you by the Alaska Seafood Marketing Institute and the Genuine Alaska Pollock Producers.
Nearly 30 premier restaurants will participate by highlighting new dishes featuring wild Alaska Pollock, including:
  • Aerlume
  • Millers Guild
  • The Lake House
  • Bar Mesuline
  • Walrus & Carpenter
  • Cuoco
  • Etta’s
  • Fork & Fin
  • Lola
  • Luc
  • Loulay
  • Le Pichet
  • El Gaucho (Bellevue)
  • Osteria la Spiga
Check out the complete details here and a few menu highlights below.
Cuoco —  Pan seared wild Alaska pollock, tomato braised calamari, Calabrian chili, corona beans
Duke’s — Simply succulent wild Alaska pollock
  • Crispy deep fried whole wild Alaska pollock, Chinese fermented black bean sauce, baby bok choy, jasmine rice
  • Grilled wild Alaska pollock, seaweed campanelle, shoyu butter, toasted nori, mentaiko, and purple daikon
Highliner Public House — Prosciutto wrapped wild Alaska pollock; Wild Alaska pollock pasta shellfish sauté
Ivar’s — Panko breaded wild Alaska pollock (bundled with fries, chowder, and/or beverage)

Tom Douglas’s Lola serving pollock kroketes

Lola — Wild Alaska pollock kroketes, preserved lemon and Aleppo aiol

Loulay — Pan roasted wild Alaska pollock, stinging nettle gnocchi, king oyster mushroom, mushroom and spruce broth with wild Alaska pollock roe garnish
Luc — Wild Alaska pollock filet on roasted red potatoes with charred broccoli, a lemongrass nage, and finished with pickled shallot
Osteria la Spiga — Creamed wild Alaska pollock on grilled polenta

Pomegranate Bistro’s Jackson Pollock

Pomegranate Bistro

  • Feb.27-29: Moroccan spiced wild Alaska pollock
  • Mar. 3-4: Tacos de cerveza rebozada (pale ale battered wild Alaska pollock tacos)
  • Mar. 5-7: Jackson Pollock (pictured)
  • Mar. 5-7: Thai lemon ginger shrimp and wild Alaska pollock noodles
The Fork & Fin — Regular menu of dishes each using wild Alaska pollock

About the author

Jessica Hathaway

Jessica Hathaway is the editor in chief of National Fisherman. She has been covering the fishing industry for 13 years, serves on the Alaska Seafood Marketing Institute’s Communications Committee and is a National Fisheries Conservation Center board member.

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