The Catch
The Graying of the Fleet
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 in Food History
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.
Seared Salmon with Brothy Beans
Nothing is as soothing on a chilly evening as a hearty, rustic bean soup. Top it with a piece of crispy-skin salmon for an extra dose of comfort. Curl up on the couch and enjoy!
5 reasons why wild Alaska salmon are different from farmed salmon
Habitat, time, origin, diversity, and flavor are key. It’s these factors that make the story of wild salmon worth telling.
March 9th is National Meatball Day!
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.
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