Bidarky Cole Slaw



Chopped bidarkies

Shredded cabbage or any other vegetables

Sweet or dill pickles

Salt and pepper to taste

Use mayonnaise as dressing


     Mix together and put in oven to warm and the flavor spreads. 


Feona Sawden



Fried Bidarkies With Rice

(good as a Chinese dish.)



2 cups cut up, cleaned Bidarkies

4 cups cooked rice

¾ cup cut up bacon

¼ cup onion

Salt and Pepper

Soy sauce

     Fry bacon till crisp. Add rice and onion and fry with bacon. Add bidarkies and turn down heat so it gets flavored with bidarkies. Add salt and pepper and flavor with soy sauce.

Feona Sawden



Smoked Bidarkies



Cooked and clean bidarkies

Add diced onion

Mix Wesson oil and Liquid Smoke

Add a little salt and garlic powder

Pour all together and mix well.

Yummy delicious!

Martha Wallin



Bidarky Gravy


Cover with boiling water and clean bidarkies (take skin off.)

     Make cream gravy. Cut up bidarkies and put them in the gravy. Don’t cook them too long or they get hard.

Barbara Norman



Bidarky Salad


1 head cabbage, sliced

1  small onion, chopped

Diced olives

2 celery stalks, diced

Sliced bidarkies, cooked and cleaned


(It’s also good mixed with potato salad.)

Martha Wallin





     Put fresh snails in boiling water. While they are boiling, try one, if it comes out it is done.

     Dip in seal oil or melted butter

Ephim Anahaonak Sr.



Stink Salmon Eggs – Piinaq


     Use pink, chum or sliver salmon eggs. Fill a jar ¾ full and use a paper bag to cover the top. Tie down with string. Leave inside the house. After a couple of weeks take paper off and put regular lid on jar and store in a good cool place.

Feona Sawden





4 cups mashed potatoes

1 Tbsp. Piinaq (stink salmon eggs)

Enough cold water to make it light and fluffy

     Put stink salmon eggs and Wesson oil in bowl and mix. Pop some eggs, but not all. Add mashed potatoes and mix well. Start adding water slowly and mix it well.

     This is very good to eat with dry fish.

Mary Moonin





Cut humpy without filleting into 2-inch chunks and make 2 cuts on each side.


1 medium onion or handful of salted chives.

5 cloves garlic

3 Tbsp. Vinegar

½ cup oil

2 to 3 cups boiling water

Salt and pepper to taste

     Brown both sides of humpy then add other ingredients and simmer for ½ hour.

Polly Meganack



Salted Salmon Eggs


Soak pink, chum or silver salmon eggs in cold water till hard. Eggs not in a membrane will get hard in an hour. Those in a membrane sometimes take overnight to get hard.

     Do not add salt while soaking. Drain Water from salmon eggs and put into cloth sack and add table salt to taste.

Feona Sawden

Michael Anahonak



Barbecued Salmon


     Filet salmon, barbecue over open fire. When half done add lots of butter and honey to taste on meat side and add whatever herbs you like.

Marlene Norman



Fish Pie


     This is an Aleut recipe. For White man style you can add vegetables. For old timers this is the favorite.


1.    Salted, fresh or frozen red, silver or king salmon

2.    Steamed rice to cover 2 layers of pan

3.    Big onion sliced to cover each layer of rice

4.    Salt, if not using salted fish

5.    Pepper on each layer of rice


     Use your favorite pastry for bottom and top of pie. Put a layer of rice on pastry. Add onion, salt (if not salted fish) and pepper. Put a layer of filet fish. Add more onions and pepper. Add more rice. Put on top pastry and put holes in each corner and in middle of pie.

     Bake at 350 degrees for one hour.

Feona Sawden






4 slices bacon, sautéed

1  can salmon

1 small onion, diced

2 Tbsp. Oil

2 cups cooked rice

Salt and pepper to taste

Bread dough

Oil for frying

     Mix together all ingredients except bread dough and oil for frying. Roll dough and cut into squares. Put 1 Tbsp. Salmon-rice mixture on each square, fold and deep fry in hot skillet till golden brown.

Martha Wallin




100% Brine For Smoked Fish


     Fill 5 gallon bucket half full of water. Add rock salt or coarse salt until a medium sized potato with a 12 penny nail in it floats.

     Add brown sugar for flavor and glaze. Filet sides of salmon. Soak in brine for 20-25 minutes.

     Stripped sides of salmon should be soaked for 10-15 minutes. Hang in smoke house to drip dry for one-half to a full day, then smoke with cotton wood.

Mary Malchoff



Salmon Patties


4 or 5 fresh salmon, skinned and boned

1 large onion, diced small

1 cup crackers or oatmeal

3 eggs

½ cup milk

2 Tbsp. Lemon juice

1 or 2 Tbsp. Le and Parrins

Salt and pepper to taste

     Grind salmon and onion in food grinder. Mix with other ingredients and shape into patties. Fry on both sides until golden brown and salmon in cooked through.




Open Fire Baked Salmon


1 whole salmon, cleaned

1 cut-up onion

Salt pepper

Lemon juice

     Slit fish crosswise four or five times on top. Put onion, salt and pepper in the slits and wrap in foil.

     Bake over coals until done (when fish flakes easily with fork.)

     Sprinkle with lemon juice. This can also be baked in the oven.



Loreen Young



Salmon Loaf


3 cups salmon

1 or 2 eggs

1 onion, chopped

1 cup bread crumbs

1 tsp. Salt

2 slices bacon, finely chopped

1 cup milk

½ tsp. Pepper

     Mix all ingredients thoroughly and press into a greased thoroughly and press into a greased bread pan.

     Bake for 30 to 40 minutes at 350.


Favorite Pot Roast


The reason I cook seal this way is to use seasoning and make it tasty.

1.    Cut up seal fat and put in pot and brown.


2.    Cut up seal meal as though for stewing and put in with seal fat to brown.

Add these in with browned meat.

3.    Seasoning- use beef base instead of salt. (one handful)

3 cloves garlic


2 pinches of pickling spices

1 bayleaf

4.    After meat is brown you can include potatoes or whatever vegetables you want. You add water just to cover meat. Bring to boil, covered and simmer for about an hour.


Feona Sawden




                            Seal Lungs


After you remove the lungs and cut off the tubes, find the end of the tube and blow into it until the lung turns bright pink. Don’t be alarmed if there’s blood around your mouth.

Pierce lengthwise and push in the hole a piece of seal fat that is an inch thick and the length of the lung.

Put in a baking pan and cook for one hour at 350 degrees.

Remove from oven, slice and serve for dinner or snacks.


Feona Sawden



How To Make Seal Oil


Put some seal blubber (fat) in a jar and place it under the stove or in a warm place.

Keep it under the stove till you get oil.

Fry the rest of the fat to get more oil.


Ephim Anahonak Sr.




Dungeness or King Crabs


Shell the crab, the amount is up to you

¼ pound of butter

small onion

Juice of 1 lemon

Soy Sauce and Lea & Perrins

Melt butter in frying pan. Brown crab and onion and add seasonings.

Very good over steamed rice.

Feona Sawden




Crab Muffins


2 cups crab meat

8 oz. Cream cheese

3tbsp. Sour cream or mayonnaise

½ cup grated cheddar cheese

dash of lemon juice

2tsp. Finely chopped green onion

Soften cream cheese and add sour cream, lemon juice and onion. Mix in crab and cheddar cheese.

Spread on English muffins or on toast and brown under broiler.

Marjie Hensley



Clam Chowder


The amounts of each ingredient depends on how many clams you dug and how many people want to eat.



Spaghetti or macaroni






Canned milk

Let rice and potatoes boil and water to cover while you brown the onions and bacon. Put together and add clams and spaghetti (broken up). Cook till spaghetti is tender.

Put clam chowder in bowl and add milk.


Ephim Anahonak Sr.





Pour boiling water over mussels and let stand off of the stove for about 15 minutes.

You can eat them plain or dip into melted butter.


Mussels can also be fixed the same as clams in chowder, fritters or cakes.

Jenny Malchoff



Beer Batter Fried Shrimp


Shrimp (fresh only)

1 can flat beer



Place cleaned shrimp on towel to dry. Mix beer with flour and desired seasonings to make a slightly stiff batter.

Dip shrimp in batter and fry till brown.

Rochelle Hanson



Fried Octopus


Boiled octopus-enough for the number your feeding.

1small onion

Soy sauce

Worchestershire sauce

¼ cup butter


Cut up head meat (it’s tender) into slices. Cut up some of the leg meat (not as tender). Cut up onion

Melt butter in frying pan. When hot put in octopus and onion and brown.

When ready to serve add sauces and pepper to taste.


Feona Sawden









Copyright 1983,  Kenai Peninsula Borough School District.  All rights reserved