Pikegtaq (dried Fish Tostadas)

Pikegtaq, or dried fish tostadas, is a traditional Yup'ik dish that showcases the rich flavors of dried fish and the vibrant colors of fresh vegetables. This recipe is a celebration of the bountiful harvest from the land and sea, and it's perfect for sharing with family and friends.

Pikegtaq (dried Fish Tostadas)

Ingredients

  • 4 pieces dried fish
  • 8 tostada shells
  • 1 cup shredded cabbage
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped cilantro
  • 1/4 cup diced red onion
  • 1/4 cup sour cream
  • Lime wedges for serving
  • Salt and pepper to taste

Instructions

  1. Soak the dried fish in warm water for 10 minutes to rehydrate.
  2. Heat a skillet over medium heat and lightly toast the tostada shells on both sides.
  3. Shred the rehydrated fish and distribute it evenly among the tostada shells.
  4. Top each tostada with shredded cabbage, diced tomatoes, cilantro, and red onion.
  5. Drizzle with sour cream and season with salt and pepper.
  6. Serve the pikegtaq with lime wedges on the side.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Fat
10g
Carbohydrates
15g

Supplies

Skillet Knife Cutting board Bowl for soaking fish

Tools

Tongs

Serving suggestions

Serve the pikegtaq with a side of traditional akutaq (Eskimo ice cream) for a complete Yup'ik meal.

Tips & tricks

For a spicier kick, add a few slices of fresh jalapeño on top of the tostadas.

Cost

$15