The pink salmon population in the Pacific is booming, and hatcheries, many of which are in Alaska, are still pumping out more pinks.
What it’s like to fish and float 60 miles on the northfork of the Goodnews River, which wends through the remote Togiak wilderness.
Bambino’s Baby Food is an Alaskan-owned business that manufactures baby food using local ingredients, including sockeye salmon.
A northern spin on the famous Hawaiian musubi, a block of rice topped with protein, usually SPAM, and wrapped in nori.
During spring in southeast Alaska thousands of anglers set out in search for a giant chinook while competing in king salmon derbies.
This smoked salmon galette recipe can be made in advance or with a store-bought crust. Enjoy it for breakfast, lunch, or dinner.
Salmon caviar is all the rage because of its availability, healthy nutrients, and taste. Taste salmon roe at its best in this traditional Russian dish.
Alaska Natives have been harvesting salmon for thousands of years. Now that science is revealing more about how fish feel, should humans still eat them?
Dipnetting veteran James P. Bennett shares tips and techniques for what to do once you’ve netted a salmon and how to use the whole fish.
To make salmon gravlax begin with two fillets. Set one in a glass baking dish, flesh-side up. Cover both with a thin coat of sea salt and brown sugar. Place fresh dill over the fillet in the dish and put the other fillet face-down over the first so the dill is sandwiched between the meat. Stretch plastic wrap around the fillets and set the package back in the baking dish. Place a few clean, heavy rocks on top and refrigerate. Every couple of hours, turn the package over, keeping the weight on top. In six hours or so the fish is ready to eat or freeze. To serve, use a fillet knife to cut thin slices; place them on a bagel smothered with cream cheese. Garnish with cilantro. Experiment using lightly smoked salmon fillets and/or adding herbs and spices. Use freshly crushed blueberries instead of the dill for a sweeter…