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.

The Reluctant Gardener

April is National Garden Month! To this, Grace says, "Plant more herbs—your taste buds will thank you."

Salmon Piccata

Traditionally cooked with lemon, butter, and parsley (and often chicken or veal cutlets) piccata is a tart, rich, and flavorful dish to be relished with a full-bodied white wine. Enjoy!

Wild salmon fisherman

Thank you for being a member!

A message from the harbor docks of Sitka, Alaska.

5 Easy Seafood Recipes for Easter

We’ve put together a list of five deliciously simple ways to use your seafood box for Easter or any springtime celebration!

Know Your Fish: Salmon

In this member-exclusive episode, Culinary Director Grace Parisi discusses the four salmon species that we offer: keta, sockeye, coho, and king.

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4. Know Your Fish: Salmon

4. Know Your Fish: Salmon

Seafood Chowder

New England Fish Chowder

Typically made with haddock, this New England–style fish chowder gives a creamy richness to lean white fish like Pacific cod.