This spring, fishermen from Sitka and the surrounding villages traveled 150 miles northwest of Sitka to the Fairweather grounds to catch a remarkable wild fish known for its sharp teeth and mean demeanor.
Because August is National Peach Month, Grace is sharing her favorite peachy salsa, salad, and chutney with you to serve with your grilled (or roasted, pan-seared, or fried) fish or shrimp this summer.
We provide our members with salmon from both the Chilkat and Chilkoot Rivers. These same rivers have sustained indigenous Tlingit communities since time immemorial. Now, the Chilkat River is under threat by a proposed mining development.
Prosciutto gets delightfully crispy, protecting delicate halibut from the heat of the grill, and the light char on the croutons make them extra flavorful, especially when paired with a bright, herbaceous chimichurri sauce.
This sizzling ginger-garlic sauce is similar to the super popular, sometimes hard-to-keep-in-stock chili crisp (aka mala sauce), but uses everyday ingredients found in most pantries or supermarkets. Served over pan-fried cod with green beans and rice, it may become your new favorite condiment.