The Catch

October 2026

October in Alaska: Changing Seasons, Changing Fisheries

As fall storms roll through Southeast Alaska, fishermen shift from salmon to winter kings, sea cucumbers, Dungeness crab, and black cod—and prepare their own harvests for the long winter ahead.

Unexpected Ways to Use Seafood Stock

In this post, Grace gets us to think beyond soups and chowders with these simple, flavor-packed uses for seafood stock.

Fall Cooking at its Best

Culinary director Grace Parisi shares a few easy dinnertime ideas to use fall produce with your wild-caught Alaskan seafood. .

Grace's Picks

Featured Recipes

Salmon Piccata

Traditionally cooked with lemon, butter, and parsley, and often chicken or veal cutlets, piccata is tart, rich, and flavorful. This one, using salmon, adds a bit of miso paste for an extra blast of umami.

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Portuguese Seafood and Sausage Stew

T Pork and seafood is a classic combination. Dried, cured sausages from Portugal or Spain, like chouriço or chorizo, are highly seasoned and add a smoky, rich flavor to seafood dishes.

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Sweet and Sticky Soy-Glazed Sablefish

In this simple recipe, sablefish (black cod) is marinated and glazed with a sweet, sticky soy sauce called tare,which is the basis for teriyaki sauce. Good-quality, store-bought teriyaki sauce is fine here, but once you taste this homemade version, there’s no going back.

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