Tag: sustainable seafood

Kale Salad with anchovy dressing

Kale Salad with Creamy Garlic & Anchovy Dressing

Kale Salad with Creamy Garlic & Anchovy Dressing

Baby Kale
Red Onion, thinly sliced
Ricotta Salata, coarsely grated or chopped
½ Cup Extra Virgin Olive Oil
2 Garlic Cloves
Black Pepper, freshly ground
2 Anchovies
Egg yolk
Lemon, halved


1. In a mortar and pestle, crush the garlic and anchovy fillets with a pinch of salt until it begins to form a paste. Then add to a mixing bowl with egg yolk, mixing until homogeneous. Begin adding olive oil very slowly, a tablespoon at a time, whisking each addition until it is thoroughly mixed and emulsified before adding more. Mix in juice from half the lemon. The dressing should thicken to form a creamy consistency. If it doesn’t thicken perfectly, not to worry, it will still taste delicious!

2. Add the baby kale and red onion to a bowl. Add the juice from the remaining half lemon, a pinch of salt, black pepper, and a tablespoon of olive oil. Use your hand to mix, lightly macerating the leaves. Let sit for 20 minutes.

3. When ready to serve, add anchovy dressing as desired to the kale and onion. Finally, top the salad with the Ricotta Salata and add salt and pepper to taste.


For the best tasting results, start with the best quality ingredients. We recommend our meaty imported Italian anchovies.

anchovy toast - italian anchovies

Anchovy Toast

The secret to this simple Italian recipe is beginning with the best ingredients. For the best anchovy toast we recommend starting with our meaty imported Italian anchovies and quality crusty bread from an artisan baker.

Anchovy Toast

Ingredients:anchovy toast

Unsalted Butter
Crusty Bread
Garnishing Salt



Warm loaf of bread gently in the oven. 250° for 15 min.

Slice in half-inch portions. If the slice is too wide to handle appropriately, halve the slices into smaller portions.

Apply butter as desired (we are big fans of a nice thick smear)

Drape 1-2 fillets over the butter – space them out so there is a little in each bite

Garnish with salt



If you are able to get your hands on young French Breakfast radishes, they are a wonderful accompaniment to this snack. Chose a radish no larger than your pinky finger and clean off any roots or blemished leaves. Slice thinly, adding a few slices to each piece of buttered anchovy toast, or serve in a bowl alongside.

Iliamna Fish Company


The Iliamna Fish Company is a hardworking crew of native Alaskan fishermen who spend their summer months touring the fishery located deep within Bristol Bay, Alaska in search of fresh sockeye salmon.

Heritage Foods USA is proud to be working with the Iliamna Fish Company, a family of 25 immediate and extended relatives that has been fishing the pristine Pacific Northwest waters since 1948. Three of the fishing families live in Alaska full time while the rest spends winters all across the United States. Every June and July all the fishermen dutifully return to the healthy Bristol Bay waters where they spend many days on the boat waiting for the influx of salmon that helps sustain the community during the long off-season.

The sockeye salmon come from the deepest part of Bristol Bay, Alaska known as Nakneck. The rich flesh of these fish is a deep scarlet to persimmon red color and imparts a slightly sweet taste, a characteristic that can be attributed to the salmon’s journey from salt to fresh water.

Iliamna Fish Company has built the fishery on responsible marine practices and sustainable harvesting techniques. The fishery is certified by the Marine Stewardship Council thanks to a strong commitment from the fishermen to protect and promote the natural resources that preserve their livelihood.

The only way they fish is by setting nets, which are a lot like a sheet hanging on a clothesline floating in the wind. Part of the sheet floats on top while the remainder is anchored at the bottom and drifts with the current. The tide creates a basket that collects the fish, a spectacle often referred to as a “wall of salmon” that swims in the shallow water where the Iliamna fishermen waiting for the catch in their four-foot deep, twenty-foot long boats, carefully pull the net up and gently retrieve the sockeye. Each salmon is then bled by hand and submerged in a 33°F ice bath before it is brought to shore. Within six hours the fish are cleaned, inspected, packed and ready to be shipped to home chefs and restaurants all around the United States.

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