Ketchikan, Alaska Fish Finder Charters

Our Secret Recipes


These fish tacos are amazing with salmon, halibut, rock fish, lingcod and shrimp!

Start with fresh Alaskan seafood
Cut the fish in strips about one inch by one inch by 5 inches long.

Mix all purpose flour with taco seasoning

Dredge fish lightly in flour mixture

Heat vegetable or canola oil to medium heat. About a half inch deep in a pan.

Fry fish until golden brown on both sides.

Put on your favorite tortilla.

I like to put shredded cabbage, cheddar cheese, diced tomatoes, sour cream, and to finish it off mango salsa.


Start with wild alaskan seafood!
This recipe is great for halibut, salmon, lingcod, shark, and rockfish.

Heat vegetable or canola oil in deep fryer.

Mix pancake batter to the consistency of normal pancake mixture. Add 2 eggs and season to taste with seasoning salt, garlic powder, and ground black pepper.

Cut fish into about 1.5 inch square chunks. (If doing this with salmon skin salmon first).

Dredge in the batter mixture and fry until golden brown.

Pair with you're favorite French fries or tater tots!


Start with wild Alaskan slmon

Heat BBQ to medium high heat. Spray with non stick spray or use olive oil on a paper towel so that fish does not stick.

In a bowl mix one stick of butter, 5 fresh squeezed cloves of garlic, and a quarter cup of honey. Melt the mixture in 30 second increments until melted in a microwave.

Lightly season salmon with seasoning salt, garlic powder, and ground black pepper.

Grill flesh side down for 7-8 minutes then flip it so it is skin side down. Baste the butter, garlic, honey mixture on the flesh every couple of minutes for another 7-8 minutes.

Pair with a salad and white rice.


This is one of the families favorites!

Start with wild Alaskan salmon.

Cover a baking sheet with aluminum foil.

Place fish on baking sheet.
Season with seasoning salt, garlic powder, paprika and ground black pepper.

Sprinkle dark brown sugar on fish and rub in until completely covered.

Melt half of a cube of butter and drizzle over the salmon. Let the fish sit for 20 minutes to marinate.

Heat oven to 350 degrees Fahrenheit.

Bake fish for 20 minutes.

Pair with a salad and white rice.


Start with wild Alaskan halibut.

Pre heat oven to 375 degrees Fahrenheit

Use a glass baking dish

Slice white onion just enough to cover the bottom of the dish.

Add a few slices of butter to the onion.

Place halibut on top of the onions and butter.

Mix equal parts sour cream and mayonnaise in a mixing bowl. Just enough to smother the top and sides of the fish. Make sure it is completely covered.

Top with crushed ritz crackers.

Cover with aluminum foil.

Bake for 30 minutes or until the halibut turns white and flakey.

Top with shredded cheddar cheese and bake for additional 5 minutes uncovered.

Mix or pair with white rice!


Start with wild Alaskan salmon.

In a glass baking dish mix one bottle of yoshidas gourmet original teriyaki sauce, add one quarter cup of soy sauce, 3 cloves fresh squeezed garlic and a quarter cup of dark brown sugar.

Place salmon flesh side down in pan and let marinate for 20 minutes.

Pre heat oven to 350 degrees Fahrenheit.

Bake for 20 minutes

Pair with rice, Texas toast and fresh corn on the cob.


You can use any fish with this halibut, rock fish, salmon, lingcod, shrimp etc.

This one is quick and easy!

Start with your favorite wild Alaskan fish.

If using salmon skin salmon first.

Season fish with zatarans blackening seasoning.

Heat non stick pan with a drizzle of olive oil to medium heat.

Cook for 3 minutes per side or until fish is flakey and done.

Pair with salad and Texas toast.


Any crab will work my personal favorite is Dungeness crab.

Boil a large pot of water with 2 table spoons of salt added.

Once the water is to a rolling boil add crab still in the shell.

The water will stop boiling. When the water starts to boil again set your timer to 15 minutes then take the crab out of the water.

While the crab cools down make your dipping sauce.

Melt one cube of butter and 5 fresh squeezed cloves of garlic.

Shell the crab dip in the butter garlic mixture and enjoy!


Start with a large pot of water add 2 table spoons of salt. Bring to a boil.

Once the water is at a rolling boil add your alaskan spot prawns. As soon as all the shrimp float to the top they are done. This does not take very long! Less than 5 minutes. Dump prawns into a colander and rinse with cool water.

Melt one stick of butter and 5 fresh squeezed cloves of garlic for dipping sauce or use your favorite cocktail dipping sauce.

Peel prawns, dip, and enjoy!