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Alaska chef wins Great American Seafood Cook-Off

He served Alaska king crab and salmon eggs.

It's quite rare for a chef from a non-Southern US state to win the crown at the Great American Seafood Cook-Off, but Juneau chef Lionel Uddipa managed to break the trend this year. 

On Saturday, Uddipa, who heads up Salt restaurant in the Alaskan capital, beat out nearly a dozen other chefs in the national seafood cooking competition, held each August in New Orleans. 

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His recipe was Alaskan king crab, smoked using a portable smoking device with risotto cooked in fish stock and served with sea asparagus, salmon eggs and vanilla oil, according to  to encourage consumers and chefs to prepare Gulf of Mexico

The Louisiana Seafood Promotion and Marketing Board (LSPMB) launched the cook-off 13 years ago seafood. 

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This year, the chefs included Brody Olive of Voyager's Restaurant at Perdido Beach Resort in Alabama; Jason Perry of The Fish House in Florida; Indiana's Ryan Nelson of Late Harvest restaurant; Kyle McClelland of Saltie Girl in Massachusetts; Rhode Island restaurant Red Fin Crudo Kitchen's Jennifer Behm-Lazzarini; David Dickensauge of Corks & Cleaver Wine Bistro in Mississippi; Missouri cookbook author and culinary teacher Amber DiGiovanni; Jay Smith of Copper Door in New Hampshire; New Mexico restaurant MAS Tapas y Vino's Marc Quinones; and Ryan Coffindaffer of The Alisa Pub in South Carolina. 


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