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.
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