Dispatches from the fishing grounds, news & updates from our community.
This week we wrote a short piece for Bon Appetit sharing about how we’re weathering the crisis while safely harvesting and feeding people wild salmon.
Cooking wild fish outside over a smoky fire on the beach, with a little sea salt, squeeze of lemon, and fresh herbs, keeps dinner simple, slow cooked, and delicious.
The salmon are on their way home and we’re committed to safely bringing you good fish to eat this summer.
The story takes you to the beach where we snacked on pickled king salmon and tinned fish while nettle pesto grilled salmon slowly cooked over a campfire.
Wild Alaska Coho salmon slow roasted over juniper branches, smelling like Christmas, and served at our winter Salmon Supper featuring Stephanie Eburah.
Celebrate the winter season and come join us for a day of delicious salmon, good company, and thoughtful gifts.
We had the exciting opportunity to work with Wild Craft Studio School in Portland, Oregon to offer our first Seasonal Preservation Workshop, sharing how to make pickled fish and gravlax.
It’s real hard work for the harvest but we’re lucky and grateful for the strong salmon community in Alaska working together for a safe and successful fishing summer.
March gathered us around the table, brought together by wild salmon and good company. Throughout the last few weeks, we’ve been hosting Salmon Supper Club, a series of dinners in collaboration with our community of chefs.
Drifters Fish is a sea-to-table, husband-and-wife operation from Nelly and Michael Hand that nets sustainably harvested Alaskan salmon.
We live for any chance to get outside and cook fish over a fire and it was a huge treat to work with our friends Ben Schuyler & Meghan Klein creating this feast. Big thanks to Blundstone boots for gearing us up with quality boots to wear and for supporting good stories.
Called Drifters Fish, it is a community supported fishery (CSF), considered the first of its kind in the Pacific Northwest. It connects you directly with delicious, sustainably harvested, traceable salmon, all caught via driftnet.
This summer, it was a huge treat to share where we call home in Alaska with the best crew of people from Kitchen Unnecessary. Ashley Rodriguez has created this project to celebrate getting outside, finding wild food, and making beautiful meals together over a fire.
Welcome aboard our bowpicker, creatively named for the way we pick our fish as they roll over the bow and onto the boat. The Pelican is our home, our office, and a big investment for our livelihood as commercial fishermen. From bow to stern, the Pelican spans a meager 31 feet.
We pulled into the harbor that night exhausted but energized by the excitement you could feel in the air as Cordova’s fleet of fishermen was arriving home. This first fishery welcomes the return of summer in Alaska and the wild bounty of salmon that is ahead.
Gearing up to start our season has us working around the clock. Being commercial fishermen, our livelihood is unpredictable but rewarding. We can’t wait to put our net in the water this week and see what the season holds.