2026 Specials
Join us in Sitka, Alaska, for Angling Unlimited’s first-ever Halibut Competition!
Get ready for a halibut showdown like never before! Compete against anglers on your own boat and battle it out with other AU boats in our first-ever ‘But Battle – a head-to-head halibut showdown where size really does matter.
Two Date Options:
Arrive May 20, Fish May 21, 22, 23, Depart May 24
or
Arrive May 23, Fish May 24, 25, 26, Depart May 27
Each trip will crown one Grand Prize Winner, earning:
A FREE return trip for May 2027 to defend your halibut battle title!
Experience the thrill of the catch, then savor your success – expertly prepared by AU captains.
Join us in Sitka, Alaska, for Angling Unlimited’s first-ever AU Captains Cook Event. Early June has it all – King salmon, halibut, blackcod, lingcod, and rockfish. Over 3 unforgettable days, experience world-class fishing with captains who guide, assist, and expertly prepare your catch for a truly immersive coastal adventure. It’s more than just fishing; it’s a sea-to-table adventure you’ll never forget.
Arrive May 30, Fish May 31–June 1-2, Depart June 3
- 3 days of world-class angling for salmon, halibut, and assorted bottom fish.
- 3 evenings of cooking instruction and dining on catches of the day prepared by Angling Unlimited’s own captains.
Angling Unlimited’s Artists
When perusing the Angling Unlimited store our guests soon discover our in-house community of artists and artisans whose creativity is inspired by the beauty and character of Sitka. Each season brings forth new works that reflect the wild spirit of Alaska and our connection to it.
Captain David Gross is known for his artistry on the water and off. He has a wide selection of cards and prints in our office. If the prints speak to you, he has originals available. In his words: “Generally speaking, much of my art is intending to create compositions through the juxtaposition of organic, natural forms with more linear heard-edged forms. It is an exploration of the impact of humanity on the natural environment, an attempt to get the viewer to see the transformation of a world. Also, the impact of water on every living thing in this world is a major influence on my work, through its endless shapes and many forms.”
Hostess Addison Lindow has recently contributed to our store with a sweatshirt and t-shirt design created this past winter. Her artwork captures the essence of Sitka, featuring wildlife, natural scenery, mountains, and an AU boat. Addison meticulously hand-drew each “sticker” element before assembling them into the final composition. This exclusive design is now available in both t-shirts and crewnecks at the AU store.
Madison Schmitz has dedicated the past two years to creating unique jewelry that’s available in our store. She uses locally sourced sea glass and otoliths (ear bones from fish). She collects sea glass during summer beachcombing excursions in Sitka, carefully selecting pieces to craft into earrings. Madison also produces earrings using otoliths harvested from fish processed on the AU dock. Most commonly, these are obtained from short raker rockfish or halibut, but she also offers custom pieces from any fish brought to the dock.
Ella Refshaw, daughter of Captain Ryan, specializes in decorating glass balls found locally or sourced from Sitka waters. While these items are not regularly stocked in the store, Ella is available for custom orders. Her artistic focus includes marine life such as fish, whales, and birds.
Recipe of the Week
Parmesan Crusted Pan Fried Halibut/Rockfish
2 lbs Halibut or Rock Fish (thin pieces work better for frying)
1 cup of Panko bread crumbs
1 cup of grated parmesan cheese
3 eggs
1 cup of flour
1 tsp garlic salt
1 tsp seasoning salt
1 tsp lemon pepper
Mix together equal parts of grated parmesan, Panko bread crumbs and seasoning. Make an egg wash of 3 eggs to 3 TBSP water. Cut halibut into fillets. Roll in flour, egg wash, and panic/parmesan mixture. Coat all fillets well and store in refrigerator until ready to cook so the mixture can set. They should sit for at least an hour before perparing. Simply pan fry with a minimal amount of vegetable or olive oil until golden brown on each side.
Gluten Free: Substitute corn starch for flour and gluten free Panko for regular.
Homemade Tarter Sauce
1/2 cup mayonnaise
1 small dill pickle, chopped very small
1 tablespoon fresh lemon juice, plus more to taste
1 tablespoon capers, chopped, optional, but recommended
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
1/2 to 1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard, optional, but recommended
Salt and fresh ground black pepper
Mix all ingredients together and chill before serving.