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.
Despite the stereotype of recent college grads heading north to seek fortune and adventure, the average Alaskan fisherman is 47 years old. 40% of all fishermen come from out of state.
In 2008, Americans ate 16.3 pounds of seafood per person. In the top five favorites: pollock. Never heard of it? Heard of it, but never bought it? That’s probably because pollock is a very versatile fish used primarily in processed seafoods, becoming everything from fake “krab” to fish sticks.
Commercial fishing is still the “most dangerous job” by injury and percentile death rates - 36 times greater than other risky professions. The Pacific dungeness fishery has had 17 deaths in the past seven years - a rate 50% higher than the better-known Bering Sea crabbing industry.
The word hootch, slang for “alcohol,” probably comes from 19th century Alaska. A Tlingit tribe known as the Hoochinoo (Hutsnuwu) were in the practice of distilling alcohol from molasses, a process they probably picked up from European-descended trappers. The resulting booze was named hoot-chinoo, or “hootch,” after the tribe.
Chinese fish consumption is 3 times what it is in the U.S. - the average Chinese person consumes around 45 pounds of seafood a year.
More than 90% of all fish caught in the world are harvested in the northern hemisphere.
French monks who were encouraged to observe ritual fasts and abstention from meat were allowed to eat rabbits - they were considered “fish.”
Alaska was the 49th state to enter the union; it officially attained statehood in 1959.
40% of all fish species live in fresh water, yet .01% of the earth’s water is fresh.
On January 3, 1959, “Seward’s Folly” was transformed from an expanse of land known for its native human cultures, rich mineral and natural resources, and spectacular wild beauty into the 49th American state. In honor of Alaska’s upcoming 50th birthday, a number of cultural and tourism groups have organized special exhibits, events and outings - including expanded museums in Anchorage and Fairbanks, a number of increased amenities for tourism and travel throughout the state, craft fairs featuring works by local native artists, wildlife viewing, ski competitions, and more.
One of our favorite events includes the launch of the new 80 foot cruise yacht, the excellently named M/V Alaskan Harvest from Parker Guide Service. The cruises range from day trips to a week or longer, and are tailored to customer interests - photography, fishing, wildlife viewing and sightseeing.
While no official relationship exists between M/V Alaskan Harvest and her namesake, Alaskan Harvest Seafoods, both emphasize conservation, sustainability, and respect and appreciation for the incredible natural beauty that is the Alaskan wild.
A coalition of Alaskan fishermen, Alaska natives, and conservation groups are coming together this week at the Seattle Fish Expo to urge President-elect Barack Obama to re-establish protection of the fishing waters in Bristol Bay and parts of the Bering Sea.These waters account for over 40% of the U.S. national seafood harvest, a $2 billion fishing industry, and are rich with a number of commercially important species, including halibut, pollock, cod, flatfish, herring, king crab, and the world’s largest sockeye salmon run.
These fishing grounds had long been protected – until 2007, when the Bush administration lifted the ban on offshore oil leasing.The Minerals Management Service (MMS) has scheduled a lease sale in these waters for 2011, even though the National Marine Fisheries Service (NMFS) has warned against it, fearing destruction of natural habitat and subsequent damage to regional economies.The sale is opposed by a number of diverse groups, including the Alaska Marine Conservation Council and the World Wildlife Fund.Others cite the infamously bad weather as an argument against drilling, suggesting that the operations would be too dangerous for employees and too unstable for safe oil containment purposes.The MMS has refused a public forum on the topic.Meanwhile, the Alaska Independent Fishermen’s Marketing Association (AIFMA) and others continue to fight for the reinstatement of the protection of the region.
This preparation produces one of the juiciest, most flavorful fillets of halibut we’ve yet found – both light and rich, with just enough tang to cut the creaminess of the coating.Serve with steamed rice and a spicy vegetable stir fry, or with roasted baby red potatoes and braised greens with garlic.
You will need:
1 lb. halibut fillet – the thicker, the better, skin removed; remember that this preparation works great with any amount of fish, so adjust accordingly
1 cup high-quality mayonnaise
1 lemon, zested and squeezed, juice set aside
1 generous handful fresh basil, finely chopped
salt and pepper to taste
splash of olive oil
1.Rinse the halibut under cold running water, dust it with salt, and place in a baking pan or small cast-iron skillet, along with a splash of olive oil.Turn the fish to coat and set aside.Preheat the oven to 400 degrees.
2.Combine the mayonnaise, lemon zest, juice, and basil in a small bowl.Grind in some freshly cracked black pepper.Taste and balance the seasonings – the more intense, the better.
3.Spoon the sauce over the halibut, tucking some beneath the fillet and smearing the rest over the top.The sauce should form a seal over the fish, which will lock in the juices and keep it moist as it cooks.Save some sauce for the end.
4.Cook until the halibut is opaque all the way through the thickest part; check with a fork – it should be flaky but still firm.
5.In last few minutes of cooking, cover the fish with the remaining sauce and turn the oven to broil.Let the sauce bubble and brown on top, forming a nice crust.Keep an eye on it, and don’t let it burn.
Serve immediately.Makes great leftovers or cold sandwiches the next day!
Here’s some good news for a change, and a great example of responsible living and collective stewardship.The MCA foundation, along with dozens of local groups and communities, has cleaned up over one million pounds of trash from 34,000 miles of Alaska’s coastline.That’s enough garbage to fill four 747 jumbo jets:“It’s a lot of junk and a real accomplishment,” said the program coordinator.
Clean-up crews worked in Juneau, Kodiak, Prince William Sound, Bristol Bay, Yakutat, Port Heiden, the Shelikof Strait, the Aleutian Islands, and the Pribilofs to remove the waste, most of which had washed up on the shore after being carried by ocean currents, often for great distances.Unlike beach trash further south, which is primarily made up of packaging for consumables - cans, bags, and cigarette packs, for example - much of the garbage removed from the Alaskan coast was fishing-related, and from as far away as Asia.
The MCA has spent nearly $1 million in clean-up projects, much of which comes from federal funding.Citizens and participants hope that the effort will increase the health and beauty of the natural environment, protect resources, and help maintain both ecological and economic systems through responsible action.Water quality, marine and shore life, and the fishing industry all depend on clean beaches.
New digital imaging technologies are playing a role in the health and maintenance of Alaska’s wild seafood industries.The Alaska Department of Fish and Game (ADFG) has been testing a variety of cameras and recording devices that allow researchers to have clear pictures of the ocean floor.
The project began in 1999 as a way of monitoring scallop stocks.Previous attempts to visually record the sea floor ran into a variety of technical difficulties: lighting, battery life, and resolution were all obstacles to obtaining reliable visual data.The newest, most successful images (such as the one above) are produced using the new Prosilica GE1380C camera, which is able to capture sharply detailed, clear images with a minimum of disturbance to the environment.It is connected to a research vessel via a fiber optic cable, and can photograph at a distance of 1.2m from the ocean floor, while being towed at a rate of 5 to 8.5 kmh.
The ADFG hopes to use this new system to monitor the health and populations of ocean ecosystems in order to better care for and regulate commercial fishing activities, which account for at least ½ of Alaska’s export value and are keys to the Alaskan economy.
This is a surprisingly rich, luscious preparation that complements the dense flesh of sockeye and coho salmon, both still available this time of the year. Use fresh or thawed fish - fillets work better than cross-cut steaks, as they allow more surface area for the glaze to work its magic. Pair this with roast autumn vegetables, pureed roots or tubers, or creative rice pilafs and light green salads for a cozy, balanced October meal. Serves 3-4.
You will need:
1 lb. salmon fillet, boneless and rinsed.
3/4 cup dark brown sugar
soy sauce
5 or 6 cloves of garlic, chopped or crushed
ginger - fresh is better, but powdered works, too
a fresh lime or lemon
sesame oil (optional)
1. Pour the bourbon into a flat casserole dish or wide-bottomed bowl, and combine it with the brown sugar, garlic, several healthy shakes of soy sauce, ginger (to taste), and a couple shakes of sesame oil. Stir until the sugar is mostly dissolved.
2. Nestle the salmon fillet into the marinade and let it sit for at least 20 minutes. The salmon should be submerged.
3. Preheat the broiler.
4. When the salmon is ready, lightly oil the bottom of a heavy cast iron skillet (any heavy baking dish will do) and place the salmon skin-side down. Pour the marinade over the top of the fish. At this stage, I like to score the fish into the number of servings I intend to have - it cuts more cleanly raw than cooked.
5. Broil the fish until the salmon is cooked clear through but isn’t overdone. The flesh should remain moist and should flake easily, even in the thickest part. Check periodically for doneness, and baste the fish with the surrounding glaze.
6. When it’s ready to serve, it should come cleanly off the skin with the help of a serving spatula. Drizzle any extra glaze on top, and squeeze a lime wedge over each piece.
The result should be rich, sweet, and slightly caramelized, without overpowering the flavor of the fish. Enjoy!
If you care about the health of the planet, here is one more reason to buy wild Alaskan seafood: a new candidate for Senate announced his plan to assist the Alaskan fishing economy, in part by improving its relationship to the environment, according to a press release from his campaign.
The plan would involve “aggressive policies that will help the fishing industry minimize greenhouse gas emissions while maintaining profitability,” as well as develop a bipartisan plan to address other related environmental factors, such as soil erosion and climate change[1].
Average temperatures in Alaska have risen from 4 to 7 degrees Fahrenheit since the 1950s[2], and this increase so far has had a range of impacts on its natural resources, from the thawing of permafrost and the breaking up of arctic ice, to the increase of insects in the forests and changes in water temperature, which in turn affect fish migration patterns.
Sustainable fisheries are monitored and certified by an independent third party organization known as the Marine Stewardship Council (MSC), a non-profit based in the United Kingdom.They provide standardization, certification, and services aimed at assisting consumers in making informed choices about the fisheries and producers they choose to support.
Alaska ranks high on the list of approved fisheries, and has for years.Alaskan salmon, pollock, and cod are among the many fish that come with the MSC’s seal of approval for health and sustainability.
I grew up on a family-run fishing boat in Alaska, so there was never a shortage of fresh fish on our table.My mother, Stephanie, was - and still is - a legendary cook: deckhands would line up to crew on our boat, just to be able to eat the incredible meals she somehow conjured from a four-foot-square galley and an oil-burning stove.Of all the dishes she made, this one remains everyone’s favorite. It’s not only easy and quick to fix, but it can transition seamlessly from kids’ TV trays to an elegant supper table set for grown-ups.
Its genius lies in its simplicity.
You will need:
About 25 minutes from start to finish
Approx. 6 oz. fresh or fresh-frozen halibut per person - too much of a good thing can be wonderful, though - you’ll want leftovers
2 eggs, beaten
1 package of saltine-style soda crackers (salted is better), dumped into a large ziploc bag and crushed with a rolling pin (a bottle of wine works just as well)
a handful of all-purpose flour
a couple of lemons, wedged
salt, pepper, or cayenne, to taste
parsley (optional)
oil for frying
For the dipping sauce, mix together:
ground horseradish
ketchup (for a more interesting one, try Thai sweet chili sauce, or even Jufran - a banana-based ketchup from the Philippines, found in most Asian or Cuban markets)
a dash of Worcestershire sauce, to taste
Optional sauce add-ins:
capers
smoked chipotle Tabasco sauce
mayonnaise
lime juice
chopped garlic
fresh or dried herbs - thyme, basil, marjoram, and tarragon are especially good
Preparation:
1.Thaw the halibut, if frozen, and rinse well under cool running water.
2.Remove any skin or bones from the fillet with a sharp knife.(Halibut skins best with the flesh side down; pull the knife toward you, and use long, careful strokes rather than sawing at it, a movement which can chew up the flesh.With your other hand, pull the skin away from the fillet as you go, so you can see where your blade is working.)
3.Cut the halibut into inch-thick chunks.Long rectangles can be elegant, although cubes have their appeal, as well.Try to make chunks that can stand on each end, for even cooking.
4.Set up an assembly line workspace: dump a handful of flour onto a large plate, and place it beside the bowl of beaten eggs; then, pour out the cracker crumbs onto another large plate.The next step is great for team work or kitchen helpers who want to get involved.
5.Dredge each piece of halibut in flour, then dip it into the beaten eggs so that it is completely covered.Finally, roll it around in the cracker crumbs until it’s well coated, and set it aside on another platter.Repeat the process until all of the fish is ready to fry.It’s okay to get your hands messy!
6.Cover the bottom of a heavy skillet - cast iron works best - with about a quarter inch of oil.Heat on medium high until the oil becomes fragrant, but not until it smokes.
7.Cook the fish in batches, letting each side turn deep golden brown before turning it.Dust with salt and pepper, and add paprika or cayenne for color.If the oil is spattering, cover it with a pan lid or a spatter screen.Covered fish will cook more quickly, so keep an eye on it.
8.Test a piece with a fork by prying it in half and checking the inside - if the fish is opaque and flakes apart easily, it is done.Fork each piece onto a sheet of newspaper or paper towel to drain; the fish can be kept warm in the oven while the rest cooks.(Never return cooked fish to the same plate on which it sat raw!)
9.Serve on a platter with lemon wedges and parsley, with a bowl of dipping sauce on the side.Be creative with sauces!Tartar sauce and ketchup are the most common, but the possibilities are endless: ginger tamari, honey mustard, lemon caper - try salad dressings, too (French, Thousand Island, and goddess are all great).
10.Leftovers can be wrapped in foil and saved in the fridge for up to 4 days.It’s wonderful cold!
Troubleshooting:
If your fish is getting too dark before it cooks through, either your pan is too hot or your chunks are too thick; try turning down the heat, and cut the pieces a little smaller next time.
Ifyour fish is too greasy, try turning the heat up, and remember to drain them on paperbefore serving.
Serving suggestions for kids:try an all-finger food meal, by adding carrot sticks and black olives to the menu, or steamed broccoli or green beans with butter and lemon juice.Plain rice makes a nice side, too.
Serving suggestions for grown-ups:this dish can stand up to most starches, but goes best with a robust vegetable salad - try baby spinach with roasted red peppers, grilled asparagus, artichoke hearts, canned beans (white, red, garbanzo), cubed steamed baby red potatoes, dry hard cheeses, roasted or steamed beets, or sunflower seeds.Serve with crusty bread to sop up the leftover dipping sauce, and pair the whole meal with a bottle of rosé or a strong, fruity white wine.
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