The Daily Catch

  • Recipe by Kai Raymond, F/V Aventura Makes 4-6 servings Ingredients: One 1-2 pound sockeye salmon fillet, pin bones removed ¼ cup olive oil 2-4 tablespoons Moroccan Spice Mixture (recipe below) 2 garlic cloves, grated ¼ cup finely chopped cilantro Juice of ½ lemon Salt and ground black pepper to taste
  • Time: 30 minutes Servings: 4 Sockeye salmon: 4 sockeye salmon portions, skin and pin bones removed, cut into 1-inch pieces 1 tablespoon coconut oil 1 onion, halved and thinly sliced 2 tablespoons yellow curry paste* 3 cloves garlic, minced 1 cup vegetable stock 2 teaspoons yellow mustard 1 teaspoon curry
  • Time: 25 minutes Servings: 4 Ingredients: 1 pound sockeye salmon, skin and pin bones removed, roughly cut into .-inch pieces Juice of 1 lemon, divided teaspoon garlic powder teaspoon dried dill teaspoon smoked paprika Salt and pepper to taste ⅓ cup panko (substitute plain bread crumbs or . cup crushed
  • The forecast for this summer’ fishery is for over 50 million Sockeye to return to the pristine waters of Bristol Bay. We head to Alaska in just a few days and before we know it, boats and gear will be prepared, groceries on board and the fishing will begin! Follow
  • First the good news; The Pebble Partnership has lost another financial partner.  This will present a huge challenge to the would be mine developer but we must remain diligent. Remember, they are just one large investor away from pursuing a potentially disastrous, huge, open pit gold mine project in
  • It’s time to reserve your wild Bristol Bay Sockeye salmon share! If you reside in Central Vermont, Wyoming’s Teton Valley or the Sun Valley or Boise, Idaho area you can make a reservation today for Fall 2018 pick up. FALL PICKUP DATES 9/15    Hailey, ID 9/16    Ketchum, ID 9/22    Jackson