The Catch

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 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.

Creamy One-Pot Crab Pasta

Creamy One-Pot Crab Pasta

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.

Sablefish Fishing

Sablefish (Black Cod) Fishing with Captain Stu Weathers

Welcome aboard the F/V El Tiburon! Check out our video for an inside look at what goes into harvesting sablefish with Captain Stu Weathers.

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.

Know Your Fish: Sablefish

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.

Learn More
3. Know Your Fish: Sablefish

3. Know Your Fish: Sablefish

Sablefish and Fennel with Orange Vinaigrette

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.