Here’s some good news for a change, and a great example of responsible living and collective stewardship. The MCA foundation, along with dozens of local groups and communities, has cleaned up over one million pounds of trash from 34,000 miles
Wild Salmon vs. Hatchery-raised: judges weigh the differences
In a renewed lawsuit pitting economics against environmental concerns, judges are again being asked to consider whether hatchery-raised fish should be considered identical to wild salmon when counting fish populations. Although a ruling last year declared that they were, in
Incredible Oyster Stew
In my family, oyster stew is reserved for holidays: elegant, somehow “fancy” – we usually save it for Christmas Eve. Our traditional version is thin and loaded with oysters; this version is a little thicker and more hearty. I made
Alaskan Pollock Fishery: Warmer Waters, Migrating Stocks
The Alaskan pollock industry is the largest commercial fishery in the United States, accounting for 2 billion pounds of catch annually, or a third of all seafood caught (by weight). Careful monitoring of pollock stocks and migration patterns on the
Leftover Salmon?
Whether your salmon was grilled, baked, broiled or poached, it makes great leftovers. Buy extra and plan ahead – Friday evening’s dinner becomes a perfect light lunch for the weekend, with little preparation. Salmon Salad Flake leftover cooked salmon into
New Technologies Allow for Clear Pictures of Ocean Floor
New digital imaging technologies are playing a role in the health and maintenance of Alaska’s wild seafood industries. The Alaska Department of Fish and Game (ADFG) has been testing a variety of cameras and recording devices that allow researchers to
Bourbon-glazed Salmon
This is a surprisingly rich, luscious preparation that complements the dense flesh of sockeye and coho salmon, both still available this time of the year. Use fresh or thawed fish – fillets work better than cross-cut steaks, as they allow