The Graying of the Fleet: Alaska’s Aging Fishermen
Similar to the trend of the aging American farmer, the average age of a state commercial fishing permit holder today is 50 years old — up from 40 in 1980. We break down this demographic shift, talk to a young fisherman captain about it, and discuss what Alaskans are doing to combat it.
Women have been shaping the way we eat and cook and think about food for generations. Here are just a few whose influences are undoubtedly, and particularly, remarkable.
How can something so simple and quick—with fewer than 10 ingredients—be so yummy? The trick is to cook the pasta in seafood stock which imparts flavor from the inside out, making this dish truly greater than the sum of its parts.
Meatballs are a near-perfect food, and our wild Alaskan salmon or halibut burger meat makes as excellent a meatball as beef, pork, or turkey. Here are five tasty seafood recipes for National Meatball Day or any day.
Sablefish, also known as black cod, is the star of this member-exclusive episode. Our culinary director, Grace Parisi, explains how sablefish’s time on the cold continental shelf impacts their texture, flavor, and nutrition. Sablefish’s versatility lends itself to a variety of preparations. In this episode, you’ll learn how to remove pin bones and masterfully prepare this rich, delicious fish.
Roasted Sablefish and Fennel with Orange Vinaigrette
Fennel and orange are ubiquitous in Sicilian cooking. Here, the fennel is roasted alongside buttery sablefish until tender and served with a sweet-tart orange and toasted almond dressing. Fresh mint is a revelation here, but parsley is a fine substitute.
