The Daily Catch

  • By Susie Jenkins Brito Start to finish: 30 minutes Servings: 6 Ingredients: 2 pounds sockeye salmon, skin and pin bones removed, cut into 1-2 inch cubes Generous pinch of sea salt 3 tablespoons vegetable oil 2 teaspoons cumin 1 teaspoon dried oregano 2 teaspoons chili powder 2 limes, juiced 3
  • Fall is in the air and our wild Bristol Bay Sockeye is in Seattle being boxed and staged for shipping. For all our loyal, salmon loving customers in Idaho, Wyomingand Vermontit is time to place your orders. Below, please note the dates, pickup locations and deadlines for ordering. Please note;
  • 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