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

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!

Wild salmon

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.

Cooking Tips & Tricks

How to Remove Pin Bones from Your Salmon Fillet

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Wild at Home - Skin and Bones

Wild at Home - Skin and Bones

Season 1 Episode 12

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.