Contact us:

Heck yeah we want to hear from you! Go ahead and shoot us a note.

Want to make immediate contact? Call or text Malena at (907) 957-1007 or Eric at (907) 518-4158.

You can also send an old fashioned email to schoolhousefish@gmail.com.

Want fish? Got questions? We're all ears...


Petersburg, AK
USA

salmon-tail-wide.jpg

fish tails blog

Schoolhouse stories and troller talk from Southeast Alaska.

Filtering by Tag: sustainable fisheries

Seafood enchiladas for the win.

Malena Marvin

You know we're headed out for a week or two on the water when Eric is making multiple pans of seafood enchiladas. They're easy to freeze, and the fish, beans, greens, and cheese are powerful fuel and comfort food. For a long time we made these with halibut cheeks, but now we love them with lingcod. Last night we tried rockfish and these were great too, but of the three (available in our Fish Mix boxes!) we probably like lingcod the best. Lingcod is a surprisingly delicious white fish, and a favorite among locals here in Alaska for fish and chips, fish cakes, and other recipes where a moist, rich white fillet hits the spot. 

Thaw fish in the fridge the day before, or in a bowl  with water before you start.

Thaw fish in the fridge the day before, or in a bowl  with water before you start.

With the caveat that we are fisher people and not food photographers or gourmet chefs, here's a basic how-to for our fave enchiladas. If you experiment and find a fun twist, send in your recipe with pics and we'll post it for all our customers!

Ingredients:

Don't skimp on healthy! Pack that thing with veggies!

Don't skimp on healthy! Pack that thing with veggies!

We repeat, don't overcook your yummy fish. Don't overcook it! 

We repeat, don't overcook your yummy fish. Don't overcook it! 

  • One pound lingcod, rockfish, or halibut cheeks.
  • Plenty of beans - open a few cans, or do as we do when we have time: rinse and boil dry beans, then soak them all day and simmer for 30-60 min with a chili and garlic before preparing enchiladas at night. We don't worry about measuring, the recipe works with a lot or a little.
  • Plenty of greens - our farmer friends left us with infinite rainbow chard this week, so that's what we used. You know, just an infinite amount.
  • Plenty of cheese - just keep shredding. Jalapeño jack to ensure the win.
  • Corn tortillas - we use 1-2 packs of small, sprouted corn tortillas. We love these because they are thick and create a masa-like texture in the enchiladas when layered.
  • Enchilada sauce - a couple cans of whatever floats your boat. 
  • Onions & garlic - at least an onion and 3 cloves garlic per tray of enchiladas.
  • Cumin or other south of the border seasoning to taste. Salt, of course.
  • Avocado, cilantro, and lime for serving
Cook the beans with garlic and hot chili, but take that chili out!

Cook the beans with garlic and hot chili, but take that chili out!

1. Grab a pound of Schoolhouse fish from the freezer and toss it in a bowl of water. Turn the oven up to 375.

Top layer = tortilla +sauce+cheese.

Top layer = tortilla +sauce+cheese.

2. Cut up your onion and sauté in oil with cumin, chili and any other seasonings you like. Cut your fish into 1/2"-1" cubes and throw it in when the onions turn translucent. Keep the heat medium, add some crushed garlic and sauté the fish until it's almost done (5-10 minutes). Avoid over frying the fish, this can make it rubbery since you're going to bake it in the enchiladas.

3. Turn the heat off and set the fish aside. Slice up another onion, a little more garlic and begin sautéing again. While the onion is cooking, chop infinite amounts of greens. Saute the greens and set aside. 

4. Rub a little oil on your baking dish(es) for non-stickness (who needs teflon?) and pour enough enchilada sauce to cover the bottom. Lay tortillas flat to form the bottom layer of your "enchilada casserole". 

5. In whatever order you want, spread beans, greens, and fish on top of the tortilla layer. Add another layer of tortillas, pour the rest of the enchilada sauce over the top, and then top with cheese. Put the whole shebang in the oven and bake until its bubbly (20-30 min). If you're smart like Eric, put your second baking dish full of enchiladas directly in the freezer for when you've had a 15 hour day trolling for salmon and you don't feel like cooking!

6. Serve hot and top with fresh cilantro, green and red onion, cilantro and lime.

We Heart AMCC

Malena Marvin

We love the Alaska Marine Conservation Council! And not just because they interviewed Schoolhouse Fish Co. on their website this month.

logo.png

These people have been working hard for decades on behalf of small boat fisherpeople like ourselves. Not only do they advocate for sustainable fisheries management, they also work to promote and support the young fishermen and small-boat fishing businesses that are the heart of a sustainable fishing industry and Alaska's coastal communities. Kudos to Kelly and her team at AMCC, we are proud to support them and hope you will too!

Here's a smattering of our wild interview with AMCC, catch the whole kit and caboodle on their website!

What advice would you share with others looking to start a small business?
Malena: Obviously being successful with a small business is a lot of work, but it’s also an opportunity to be creative. Small businesses are all about implementing dreams and I think the more you can identify and feel stoked about living your biggest dreams, the more successful you will be!

What part of AMCC’s work resonates most with you?
Malena and Eric: We love that there is more and more overlap between advocacy work and entrepreneurship, and that AMCC is embracing that sweet spot between traditional nonprofit work and that of small business. You are leading the way here in AK in showing that “growing the economy” and “saving the planet” are really the same thing if we do it right!