Since March 22, 2009, Alaskan volcano Mt. Redoubt has erupted multiple times, sending ash and steam as high as 45,000 feet into the air. Ashfall has been reported as far away as Anchorage, about 100 miles to the northeast, and has resulted in a great deal of frustration for Alaskan communities, as air travel has been restricted and most flights have been canceled. While initially there were hopes that the volcanic activity would be minor, all signs indicate now that this round of eruptions may follow a similar schedule as the 1989 event, which ended up lasting for around 4 months.
It is too early to tell what this might mean in the long run for local fishing industries, but scientists are speculating that there may be similar issues as arose in the eruption twenty years ago.
Fishing runs in the Cook Inlet area are expected to sustain the greatest impact, simply due to their proximity to the volcano. The Drift River is the primary drainage for the volcano, and suffered the brunt of the damage in 1989. The health and disruption of the river may or may not have any direct effect on the Cook Inlet salmon, however. Biologists have a number of factors to watch out for. Debris flows may disturb riverbeds and spawning grounds, thus cutting down on salmon populations in the area. Ashfall and other disruptions in the environment may reduce insect populations, as well, which could also lead to a drop in runs. Lava and mud flow carving out new land formations could further upset the spawning cycle and result in drops in salmon counts for the region. More directly, salmon may be killed by drastic changes in water temperature due to boiling volcanic runoff.
Depending on the direction of the winds and the final extent of the eruptions and ashfall, the Kenai peninsula may also be affected by Mt. Redoubt. Fishing fleets, suppliers, and consumers are advised to keep an eye on the ongoing volcanic activity, and to stay updated on the availability of wild seafood from the region.
The saffron lends an exotic warmth to this rich scallop dish. Serve the remaining wine with the meal, along with steamed spinach and almonds.
You will need:
• 20 large sea scallops
• 4 T butter
• saffron threads
• 4 T sparkling white wine
• 1 ¼ cups heavy cream
• ½ lemon
• salt and pepper
1. Toast the saffron threads in a dry skillet to bring out their flavor. Take care not to let them burn - just heat them until they become fragrant, then remove them from the pan and set them aside.
2. Melt half the butter in the same skillet, and then saute the scallops in batches until they are cooked through and lightly browned on each side. Overcooking makes scallops rubbery or dry, so be sure to test one in the batch. Remove them from the skillet and keep them cozy on a warmed plate while you prepare the sauce.
3. Add the saffron to the juices in the pan, along with the wine and cream, and stir. Bring the mixture to a boil, and then reduce the heat and simmer for around ten minutes, or until the sauce begins to thicken.
4. Squeeze in the juice from the lemon, and season with salt and pepper to taste.
5. Return the scallops to the pan and reheat gentle. Serve immediately.
Have you ever seen a jellyfish while you were fishing or swimming? OK. Have you ever seen a jellyfish over six and a half feet across, and weighing up to 450 pounds? How about several thousand of them at once, drifting like a massive, toxic flotilla into your fishing net?
This is what Japanese fishing operations have been dealing with in recent months: legions of Nomura’s jellyfish (Nemopilema nomurai) have been floating out of their usual terrain in Korean and Chinese waters, possibly being pushed from the Yangtze delta by currents produced by unusually heavy rains in the region, and in to the nets of fishermen. Another hypothesis is that global climate change and heating ocean temperatures are creating optimal breeding conditions, thus leading to the jellyfish reproducing in unprecedented numbers. The jellyfish are very poisonous - in some rare cases even causing human fatalities - but more commonly are responsible for poisoning hauls of fish with their toxins while clogging nets.
There does seem to be a plus side, however: some fishing fleets have transformed the nuisance into cash by using the giant jellies as bait or fertilizer; some have even tried drying, shredding, and salting them into a novelty snack.
Even more optimistic are the findings of the Riken Discovery Research Institute, which has discovered that the Nomura’s jellyfish contain a large quantity of a compound called mucin, a glycoprotein that could have a number of medical applications for humans.
One of my favorite ways to prepare salmon is to rub a zesty combination of spices into the fillet, let it sit to come to room temperature (and give the seasonings time to penetrate), pan fry the fish to create a crust, and then bake it until it’s cooked through - but only just.
This technique allows for a tremendous amount of leeway and creativity: I’ve done tenderloin seasonings - horseradish, mustard, thyme, and black pepper; I’ve used chili spice rubs with cumin and ground chipotles; crushed nuts or grated cheese can make a nice addition, as well.
This recipe uses a variety of Asian flavors to balance the richness of wild Alaskan salmon; it has just enough tang, and can be kicked up a few notches, for those who really like heat.
1. Preheat your oven to 375 degrees. Rinse the salmon fillet under cold running water, and dust it with salt.
2. Pour about a tablespoon and a half of Thai chili sauce over the surface of the fillet, and rub it in. This will create a sticky surface for your other seasonings to adhere to.
3. Sprinkle the fish with a healthy dose of 5 spice, along with a shake or two of cumin and a generous amount of freshly cracked black pepper. Drizzle with soy sauce, and set aside.
4. Heat a small amount of olive oil in an oven-proof skillet. Place the salmon skin-side-up into the skillet, searing the surface. When you can see the color of the fish changing on the cross-section of the fillet, flip the fish over. Shake soy sauce and a liberal squeeze of lime juice over the top and let cook for a couple of minutes.
5. Transfer the pan to the oven and bake until the fish is just cooked through. Baste periodically with lime juice to keep it moist.
Serve immediately with hot steamed rice and something fresh and green.
Tuesday marked the twentieth anniversary of the Exxon Valdez oil spill in Prince William Sound, an ecological and economic disaster of historic proportions, resulting in untold damage to wildlife, regional ecosystems, local industries, and generations of people who subsisted on natural resources in the area.
Around 10.9 million gallons of crude oil were spilled into the Sound, making it the largest such accident in U.S. history. An estimated 250,000 seabirds were killed, along with at least 3,000 sea otters, 300 harbor seals, 250 bald eagles, 22 killer whales, and untold numbers of fish populations, both at the spill site and throughout the Northwestern Pacific region, as toxins spread through the food chain. Over 1100 miles of coastline were affected. Millions of dollars were also lost by the local economy, which depended in part on tourism, and recreational as well as commercial fishing.
While some captains and crews managed to recoup some of their losses during fishing season that year and years following by leasing their boats or time to clean-up operations, the majority of the Alaskan fishing fleet experienced a major set-back in economic stability and a blow to their future resources, as well. It wasn’t until August of 2008 that Exxon agreed to pay 75% of the $507.5 million dollars in damages they were ordered to pay. Many fishing families never recovered, and most took a major hit to their plans for retirement.
This is possibly the simplest fish dish I’ve ever prepared, but my husband used the word “outstanding” not once, but twice during the meal, so something must have gone very right. This was a last-minute inspiration based on desire to balance our love for the tangy zing of Thai chili sauce with the delicate taste of halibut, all the while keeping preparation to a minimum and moisture in the fish to a max.
lime juice (I keep a bottle of it on hand; I use it in great quantities and love adding it to soda water for spritzers alongside meals like this one)
Thai sweet chili sauce
cayenne pepper
salt
olive oil
1. Preheat oven to 375. Rinse the fish and dust it with salt. Place the fillet in a glass baking dish and drizzle a tiny amount of olive oil over the top, then roll it in the pan a few times to coat.
2. In a small bowl, combine the mayo and chili sauce and beat with a fork. The result should be pink. Add lime juice and stir until the sauce becomes the consistency of salad dressing. Season liberally with cayenne and a little salt. Taste and adjust lime and chili sauce to taste.
3. Spoon the sauce over the fish and turn the fillet so that it is coated on all sides. Heap extra sauce on top, reserving some in the bowl.
4. Bake at 375 until the halibut is opaque through and flakes easily. Add more sauce to the top halfway through the process, to replace any that has melted down the sides. The sauce should form a soft golden crust by the time the fish is cooked through.
5. Serve with lime wedges and rice. Save any pan drippings to drizzle over the rice on the side. Outstanding!
As the weather gets warmer, start thinking about spending some more time outside. It’s almost picnic season! Gather a few friends and pack up an elegant lunch to share - think about bringing sturdy fruits, like tart apples and sweet pears; small pieces of dark chocolate, carrot sticks, and something fizzy to drink are all excellent, along with a selection of hard and soft cheeses, a variety of breads or rolls, and a few savory spreads.
This is a simple, healthful, and delicious way to make halibut a portable and elegant addition to any picnic - serve it as sandwiches, or try wrapping it washed butter lettuce leaves for a low-carb alternative. The flavors work beautifully with salmon, as well - try it as a use for leftovers.
1. Heat a small amount of olive oil in a heavy skillet over medium-high heat. Sear the halibut until browned, then set it aside to cool. Once it can be handled, flake the meat into a bowl with a fork - don’t mash the fish, just pull it into large flakes; it should be tender enough to separate easily.
2. In another bowl, mix together the mayonnaise, celery, scallions and dill. Season with salt and pepper to taste.
3. Carefully fold in the halibut until all ingredients are well combined. Taste and adjust the seasonings. Chill before packing it for a picnic.
Representatives from environmental and conservation groups, local Oregon government officials, Northwest tribal government representatives, and federal agencies representing fisheries interests and departments of energy have been struggling to find an answer to questions surrounding the use of hydroelectric dams in the Columbia River basin. The river basin was once home to between 10 and 30 million wild salmon, but modern development - including the introduction of the dams, pollution, overfishing, and destruction of natural habitats - has resulted in dramatic decreases in those numbers. Dozens of populations are already extinct, and a great number are listed as endangered or threatened, a fact which is forcing regional policymakers to look more carefully at the programs currently in place for protecting the animals, both as a species and a natural resource.
A previous plan supported by the Bush administration has come under intense scrutiny, as a U.S. District Court Judge has stated that the plan is inadequate for protection of the salmon. The judge has not ruled out the possibility of requiring the removal of some of the dams - an option that has those agencies in charge of administering electricity to the region up in arms. All parties continue to look for a solution that will satisfy both environmental concerns with the region’s energy dependence upon hydropower.
While most Americans think of corned beef and cabbage on St. Patrick’s Day, seafood and fish dishes are in many ways more traditional Irish fare. Savory pies and cobblers are favorites throughout the region, either wrapped in flaky pastry, or baked under a thick layer of mashed potato crust, like this preparation. This is a hearty, delicious way to start your evening - and will help soak up all the Guinness and whiskey that comes later!
1. Combine the flour and salt in a medium bowl, and then cut the shortening into the flour mixture, using a pastry cutter or a pair of knives. Continue to work the shortening and flour until the chunks are the size of small peas. Sprinkle in the water 1 T at a time and blend with a fork until the flour is moistened and the dough pulls the flour from the sides of the bowl. Shape the dough into a ball and then flatten it into a round. Wrap with plastic wrap and let rest in the refrigerator as you prepare the filling.
2. Preheat oven to 425. Cut the scallops into 1-inch pieces. Heat 2 T of butter in a large skillet and add the mushrooms and leek. Saute until the mushrooms release their liquid and turn light brown. Once the liquid evaporates, remove the vegetables from the skillet and set them aside.
3. Heat 2 more T of butter in the skillet until hot. Add the scallops and cook until they are opaque but not chewy - about 4 minutes. Remove them from the skillet with a slotted spoon, then reserve the liquid.
4. Heat the remaining butter in the skillet over low heat, and stir in the flour, salt, mustard and pepper. Cook until smooth and bubbly, stirring constantly.
5. Pour the scallop liquid into a measuring cup, and add white wine until you have 1/3 cup of liquid. Add that to the half and half, then bring to a boil, still stirring. Let cook another minute or so, then add the mushrooms and scallops. Remove from heat.
6. Pour the filling into a shallow 1 1/2 quart casserole dish.
7. Unwrap the pastry and place it on a well-floured board. Roll the dough into a sheet an inch larger than the casserole all around. Cut out designs from the center of the dough - this is not only decorative, as it allows steam to escape and the liquid to bubble through and evaporate.
8. Place the pastry over the top of the casserole, turn the edges under, pinch them to seal, then flute the edges, using your thumb and forefingers as pincers. Beat together the egg yolks and water, then brush the mixture over the top of the pastry.
9. Bake until golden brown - about 25 minutes. Serve with lemon wedges.
Perloo (or, as it’s often spelled, pilau) is a specialty of the Carolinas: a hearty, one-pot rice dish descended from Middle Eastern pilafs and chock-full of a rich variety of meats and vegetables. This variation showcases shrimp and oysters, along with the kick of chilies and the smoky flavor of ham and kielbasa. This multicultural dish is great for potlucks or family dinners - delicious, filing, and easy to prepare.
You will need:
2 T olive oil
1/2 lb. country ham, finely chopped
1/2 lb. kielbasa, cut on the diagonal into quarter-inch thick slices
2 medium onions, chopped
1 red bell pepper, stemmed, seeded, and chopped
1 jalapeno, stemmed, seeded, and minced
2 T chopped flat leaf parsley
1 tsp. dried thyme
1/2 tsp. cayenne pepper
salt and pepper to taste
3 medium tomatoes, peeled and chopped
3 cloves garlic, peeled, smashed and chopped
1 c long grain rice
3/4 c chicken broth
25 medium oysters, shucked, with 1/2 c of the liquor reserved
1. Heat the olive oil over medium in a very large soup pot. Add ham and kielbasa and cook until lightly browned, stirring occasionally. Add the onions, peppers, jalapenos, parsley, thyme, and cayenne, then season with salt and pepper. Cook until soft - around 10 minutes.
2. Add the tomatoes and garlic and cook until a sauce starts to form - about another 10 minutes. Stir in the rice, chicken broth, and oyster liquor, and bring to a boil. Reduce the heat to low, and simmer, covered, until the rice is almost cooked - around 20 minutes.
3. Gently stir in the shrimp and oysters. Cover and continue to cook until the shrimp are bright pink and the edges of the oysters have curled - about 10 minutes. Be careful not to overcook. Season with salt and serve garnished with the chopped scallions.
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