1. Rinse and drain thornyfish, divide into 100g servings
2. Marinate fish fillet in vanilla, lemon/lime juice, salt, pepper, red onion, carrot, and celery for at least 30 minutes
3. Prepare vinaigrette with balsamic vinegar, butter, lemon juice
4. Saute asparagus and marinated Thornyhead in olive oil. Pour vinaigrette over fish and serve
Wild seafood is one of Alaska’s most precious resources and our state goes to great lengths to ensure its continued abundance. From fishermen and processors to scientists and law enforcement officials, sustainability is not only crucial to our livelihood, but a deeply-ingrained tradition. Together Alaska’s five sustainability pillars tell the story of the important work Alaska does to ensure that sustainable Alaska seafood lands on your plate.