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Captain's Blog: Tales and Good Eats from our Back Deck to Yours

Going out to Sea

As the Sword leaves the breakwater and drops her stabilizers, we consider our options. Fishing close to town means that we will need to compete with the rest of the fleet.

Fishing further out means there will be heavy weather and added risk to the boat and crew. I came of age in Alaska and I have come to love its wild freedoms. The open ocean draws us out of cell service and away from the competition. Finding a school of salmon without another boat in sight is our ultimate challenge.

Mediterranean Rub Alaska Salmon

May 05, 2020 Posted by: Caven Pfeiffer recipe
Mediterranean Rub Alaska Salmon
In a small bowl, blend rosemary, garlic, salt, and pepper.  Stir in 1 tablespoon olive oil to make a thick paste.  

Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel.  Press rub mixture firmly onto cut sides of each steak/fillet (not skin); let salmon rest 5 minutes before cooking.  

Alaska Salmon Fricassee

May 05, 2020 Posted by: Caven Pfeiffer recipe
Alaska Salmon Fricassee

Add olive oil to a hot sauté pan, then add both peppers and the green onion , salt and pepper, to taste, and cook for 1 to 2 minutes.

Deglaze pan with white wine, scraping the bits off the bottom of the pan, then add the chicken stock, cream, and Old Bay seasoning' bring to simmer, then let reduce by 1/4.