Skipanon Brand Seafood 
                  get hooked

easy coastal cuisine

       Becky's Perfect Skipanon Brand Smoked Fish Dip
                                 Becky Nelson

 - 1 can Skipanon Brand Smoked Sturgeon or Smoked Peppered Salmon
 - 1 8-oz container of cream cheese
 - 1 cup mayonnaise
 - 1 tbs Worchester sauce
 - 1 tbs pickle juice (or 1 tbs fresh squeezed lemon)


    Empty entire can of fish in a bowl, including all of the juice in the can. 
    Add the cream cheese and half of mayonnaise. 
    Add the Worchester sauce and pickle juice. 
    Add more mayonnaise if necessary. 



Smoked Salmon Chowder (Finnish Style)
Grandma Helmi Kujala


- 1 can Skipanon Brand smoked salmon  or smoked pepper salmon with liquid
- 2 potatoes, grated
- 1/4 cup minced onions
- 3 tbs butter
- 6 tbs flour
- 3 cups milk
- salt, pepper


Boil potatoes and onions in water just to cover. 

In a 2-qt sauce pan, melt butter and stir in flour.

Add milk, and heat and stir until thickened.

Add potatoes and onions with water and smoked salmon.

Salt and pepper to tase.


Serves 4 people. 

Elin's Creamed Albacore Tuna on Toast
Elin Palmberg



1 can Skipanon Brand Albacore Tuna
- 2 tbs butter
- 3 tbs flour
- 1 to 1 1/2 cups milk
- salt, pepper


In a quart saucepan, melt butter and stir in flour. 

Add milk and heat. 

Stir until thickened.  Add Albacore tuna. 

Salt and pepper to taste.  Spoon on toast. 



Wild Salmon with Tomatoes, Basil and Capers
Mark Kujala

- Four (4) wild salmon fillets

- Freshly ground black pepper
2 tablespoons lemon juice
Favorite herbs for seasoning
1 cup chopped, fresh tomatoes
¼ cup slivered fresh basil leaves
2 tablespoons drained capers


OVEN: Preheat oven to 400 degrees F. Place salmon in baking dish, season with salt, pepper, lemon juice and herbs. Cook about 15 minutes, until fish is tender.

GRILL: Wrap salmon in tin foil. Cook over medium heat for about 5-7 minutes.


In a medium bowl combine the tomatoes, basil and capers. Season to taste with salt and freshly ground black pepper. Serve the four cooked salmon fillets with the chilled tomato mixture spooned on top.

Fried Northwest Razor Clams
Mark Kujala

Razor clams
- Flour
Panko bread crumbs
- Olive oil
Favorite seasonings (Frank's Red Hot Sauce, lemon pepper, garlic, salt, cayenne pepper, etc.)

    Prepare three prep bowls. The first needs to be filled with flour and your favorite seasonings, the second with buttermilk and a third with the Panko breadcrumbs. Rinse with water and softly pat dry the razor clams with a paper towel.
    Gently coat a clam with flour before soaking it with the buttermilk and then gently coating it with the breadcrumbs. Place the clam on a dry plate while you finish the other clams. 
Heat two tbs. of olive oil in a skillet. When the oil is hot, drop the clam in the oil and cook on each side about 2-3 minutes. You will see the edges start to turn brown when it’s cooked on one side. Flip it and let it cook a couple of minutes on the other side. 
Serve and eat immediately.

 Mark Kujala ready to dig his own razor clams for dinner!