The commercial king salmon opener for trollers began on July 1. Historically, this has caused some trepidation that our king fishing would get pounded into the ground. But, for the past five seasons, we’ve seen precious little impact. The areas we fish and the areas they fish seem to overlap less and less. July 1…
DetailsLet’s begin by gathering our ingredients for Smoked Salmon Sandwich with Wasabi Cream Cheese: Ingredients: 2 tablespoons wasabi paste 8 ounces cream cheese, room temperature rye bread 2 avocados 1/2 lemon 8 ounces smoked salmon Mix 2 tablespoons wasabi paste and 8 oz. cream cheese until well combined. Then add juice from 1/2 a lemon…
DetailsMay – June 2014 Our Sitka fishing season opened May 15 like 2013 never ended. The seas were calm, the sky clear, and we ran into a good king bite at Cape Edgecumbe. After that, it was offshore for halibut then back in to finish the 2 kings per person limit and for an hour…
DetailsWe’re through May and June and we’ve accumulated a lot of great king salmon photos. All the photos we’ve taken go to our photo gallery, but we thought we would pick a few of our favorites photos for your enjoyment. Take a look at what our clients caught during the fantastic May and June king run of 2014. Enjoy!
DetailsTrivia Tuesday: Last week, Captain Bo stumbled upon this creature cruising the surface. Can you identify this fish? Get it right, win an AU sticker.
DetailsThe end of June marks the final day our clients can retain two kings per day. Starting tomorrow, it moves to one per day with six kings annually remaining the same. The June king run produced many multiple fish days for our clients and most brought home their annual limits. Some days were white-hot with many catch and release opportunities.…
DetailsThis week’s recipe comes from the AU Cookbook. Thanks, Sue Baumann, for this mouth-watering halibut recipe! Let’s begin by gathering our ingredients for Buttery Parmesan Halibut: Ingredients: 1 halibut fillet 2 eggs 2 cups Ritz cracker crumbs 1 cup Parmesan cheese 1 teaspoon dill weed 1 teaspoon cayenne pepper 1 tablespoon Mrs. Dash seasoning 1/2…
DetailsThe Jim Messenger party fishing aboard Story Teller with Captain James Baumann brought in the first silver salmon limit on June 23. After a morning of excellent king action, they’d gone offshore and gotten a limit of halibut. Upon returning to the salmon grounds, they came upon a big school of silvers and landed six…
DetailsThe silver bite was on this afternoon! The Messenger and Parducci parties fishing with Captain Bryan and Captain James boated limits of kings and silvers. By not venturing off shore for halibut, the groups’ good fortune caught them in the midst of a white hot silver bite in the afternoon. Captain James reported seeing schools of silvers a…
DetailsTrivia Tuesday: Can you identify this bird? Get it right, win an AU sticker!
DetailsEach of our client stories are unique. Some clients visit with family, others with friends or co-workers, and some come alone and join other groups. Jim McLendon fished with Captain Chuck as a single in early June and experienced the impressive king fishing and friendly company of the other clients on board – Joel Merzon and Roxie and Tiny Blanchard. After…
DetailsLet’s begin by gathering our ingredients for Orange Teriyaki Black Cod: Ingredients: 2 cups Yoshida’s 1 cup apple cider vinegar zest and juice from half an orange 1 pound black cod Cut black cod in 4 pieces, then place in baking pan. Cover with zest from half an orange. Then cover with juice from…
DetailsWe’re beginning to see huge schools of kings on a regular basis. Anglers have many opportunities for catch and release throughout the day and it’s not uncommon for everyone on the boat to have a king on at once! Captain DJ just wrapped up a three day trip with the Burns party. They experienced a mix of…
DetailsCaptain Tom wrapped up fishing with the Thompson party today after three days of excellent production. During the first two days of the trip, the ocean was flat, which allowed them to explore the western coast of Kruzof for kings. The consistent theme: find a location with bait and you’ll find kings. The fish are hungry and just need a…
DetailsLet’s begin by gathering our ingredients for Salmon Bellies in Oyster Sauce: Ingredients: 2 tablespoons oil 2 cloves garlic, crushed 1/4 cup brown sugar 3 green onions, sliced 1/4 cup oyster sauce 1 cup water 4 salmon bellies 1 tablespoon cornstarch 2 tablespoons warm water Heat oil in a medium skillet over medium heat. Stir…
DetailsKim, our amazing office manager in Minnesota always shares your feedback and the great memories you’ve created during your time with us! To help others in their search for the trip of a lifetime, we’ll share some of those testimonials. The majority of our business is generated from client endorsements, so your opinion is very important to us! Here…
DetailsOne of the thrills of fishing in Sitka is that everyday on the water is different. Each day our guests experience the productive fishing, witness wildlife, and create life-long memories with friends and family. We take pride in ensuring their experience is seamless, special and unforgettable.
In our latest video, Captain Tom shares a story of an ideal day fishing with Angling Unlimited in Sitka. It’s stories like this one that provide the allure of the unknown and keep us excited for what the next day will bring! Do you have a favorite day on the water? We’d love to hear it!
DetailsTrivia Tuesday: Here is a photo of Kestrel, one of our original Almars. Can you name three other boats previously in the AU fleet?
DetailsSince our last report, our fleet has been fishing north more frequently. During the last week, we ran seven boats consistently and covered area from The Shark Hole to Shelikof Bay. Areas with the highest production have been Georgiana, Point Amelia, The Shark Hole and Shelikof Bay. Captain Chuck just wrapped up fishing with Tiny and Roxanne Blanchard,…
DetailsLet’s begin by gathering our ingredients for Cajun Rockfish Po’ Boy: Ingredients: 1/4 cup mayonnaise 2 Tbsp Louisiana hot pepper sauce (such as Crystal) 1/2 tsp garlic powder 1 cup white cornmeal 1/2 cup all purpose flour 1 tsp black pepper 1 tsp garlic powder 1 tsp cayenne pepper 1 tsp thyme 3 large eggs…
DetailsWe’re nearly a month into the 2014 season and we still have a lot to share throughout the summer, which is why we wanted to recap the last few months. We’ve shared and you’ve shown us what you enjoy reading. Here is a list of your top 10 favorite posts from the first half of 2014.…
DetailsThe Cape show carries on! In the last few days, at least one boat from our fleet explored north, with little success. We begin each day by investigating The Cape with the hope that is continues producing. Today, Captain Bo finished the second day of a three day trip with the Fahey party. During day one, they…
DetailsLet’s begin by gathering our ingredients for Salmon Poke: Ingredients 1 salmon fillet – deboned 2 tsp sesame oil 2 tbsp soy sauce 1 tbsp chili paste 1/2 cup green onions 1/2 onion Debone salmon, skin, then cube salmon into bite-sized chunks. Place into bowl. Mince green onions and onions. Add a half cup of…
DetailsOn the first day of fishing for the Bammel and Dieser party Captain Chuck wanted to start the day with something different. He took the group to Hayward to play the morning tide. When they arrived, Chuck instantly marked bait and individual fish marks. On the fish drop, they were hooked up on a king. That king…
DetailsThe most productive waters for kings still remain south. We aren’t the only ones who have noticed either. With more charters starting their seasons and a concentrated bite, fishing spots south of Kruzof have been popular and busy. Captain David finished his second day of fishing with the Supplee party today. The first two days of the…
DetailsKing Salmon with Pesto al Rigatoni comes from Chef Ludger Szmania – he prepared this dish the last night of Hook It & Cook It 2014. Ludger will return in 2015 to share his talents of preparing delicious, fresh seafood for guests in attendance. If you’d like to experience his cuisine before then, he is now operating the…
DetailsOur annual Hook It & Cook It might have been the best ever. Ludger Szmania, formerly of the Four Seasons Hotel and Szmania’s restaurant in Seattle, is always great, but this year seemed special. From the appetizers through the main courses, we enjoyed an incredible array of rockfish, salmon, halibut, and black cod delights along…
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