Let’s begin by gathering our ingredients for Grilled Halibut with Basil Vinaigrette: Ingredients: halibut olive oil fresh basil vinaigrette dressing cayenne pepper cumin paprika chili powder brown sugar salt & pepper To make basil puree, wash the basil leaves and dry with paper towels, then puree the basil in a food processor, adding the olive…
DetailsTrivia Tuesday: Can you name this species of rockfish? Get it right and win an AU prize!
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 like to share some of those stories. The majority of our business is generated from client endorsements, so your opinion is very important to us! Here is…
DetailsLet’s begin by gathering our ingredients for Spicy Lime-Baked Salmon: Ingredients: 1 salmon fillet 2 tbsp olive oil 1 lime, zest and juice 2 garlic cloves, minced 1 jalapeño, grated Salt and pepper Whisk the oil, lime zest, and garlic together. Grate the jalapeño and smell for spiciness. If it is very spicy add only…
DetailsTrivia Tuesday: Which one of these birds is the deepest diver?
a. Cormorant
b. Murre
c. Puffin
d. Fulmar
Get it right, win an AU prize!
DetailsSalmon farmers and wild salmon harvesters reached a tipping point eight years ago in their marketing war. Specifically, the marketing arm of the wild harvesters succeeded in getting people to believe that farmed fish were less healthful, full of additives you don’t want to eat, and nowhere near as good tasting. We won’t debate these…
DetailsLet’s begin by gathering our ingredients for Salmon Meatballs in Roasted Tomato Sauce: Ingredients: salmon fillet salt and pepper handful of chopped parsley chopped red onion roasted garlic cloves egg panko crumbs plum (roma) tomatoes red bell pepper olive oil parmesan Roast whole tomatoes and quartered pepper on a baking sheet at 350º for 1-2…
DetailsEven by Sitka’s lofty standards, 2014 ranks as an excellent year for the big three: kings, halibut, and silvers. A record high abundance index for kings resulted in regulations better than we’ve seen in over a decade – two per person per day in May and June with the annual limit of six per angler…
DetailsLet’s begin by gathering our ingredients for Veggie-Baked Halibut: Ingredients: Halibut 1 tsp olive oil zucchini sweet yellow onion 1 clove of garlic, minced 1 roma tomato 1-2 tbsp dill 3 tbsp feta cheese Sea salt lemon pepper Chop zucchini, sweet yellow onion, and roma tomato. Heat the olive oil in a large skillet over…
DetailsOur boats are off the water and on blocks and trailers. It’s officially the end to another great fishing season. Thank you everyone who fished with us this summer. We look forward to seeing you again in 2015!
Stay tuned for Captain Tom’s recap of the 2014 season!
Let’s begin by gathering our ingredients for Sundried Tomato Crusted Salmon: Ingredients: 1/2 cup sun-dried tomatoes 3 Tbsp pine nuts 1/4 tsp salt 4 Tbsp bread crumbs 2 fillets salmon olive oil 1/2 lemon Preheat oven to 450º. In a food processor combine tomatoes, pine nuts, and salt and blend. Stir in the bread crumbs.…
DetailsTrivia Tuesday: How much food does an average sized humpback eat each day during the summer?
DetailsOur season concluded last week and we have hundreds of memorable photos we want to share from 2014. Our first post in a series that highlights another memorable summer features the monster cohos from August and September. 2014 produced more fish above 18 pounds than any in recent memory. Most groups who fished with us from mid-August until…
DetailsLet’s begin by gathering our ingredients for Prosciutto Halibut with White Wine Sauce: Ingredients: 1 lb. Halibut 3 strips prosciutto flour 1/2 cup white wine 2 tbsp olive oil 3 tbsp butter 1 tbsp capers 1 tbsp basil juice from one lemon Salt and pepper Preheat oven to 375°. Cut halibut into manageable pieces. Sprinkle flour…
DetailsThe McBride party of Jerald McBride Jr., Jerald Sr., and Shawn Wilson were our last clients of the season and fished with Captain Cobra September 6, 7, and 8. The group saw the weather extremes that Sitka can deliver during their three days. The weather was windy and rainy their first day. The open ocean was…
DetailsCan you identify the species of fish in this photo? Get it right and win an AU prize!
DetailsLet’s begin by gathering our ingredients for Bourbon Glazed Salmon: Ingredients: 2 salmon fillets ¼ cup bourbon ½ cup packed dark brown sugar ½ cup soy sauce ½ teaspoon garlic ½ teaspoon Dijon mustard salt and pepper In a small saucepan, combine 1/4 cup bourbon, 1/2 cup brown sugar, 1/2 cup soy sauce, 1/2 teaspoon…
DetailsIrene and Rick Kratz of California and Jeff and Kitty Holten of Minnesota recently fished with Captain Tom and experienced the phenomenal coho quality that’s been consistent the entire month of August. The coho stock this year is much larger in average size compared to years past. Most fish are in the 13-15 pound range…
DetailsTrivia Tuesday: what is this species of rockfish? Get it right, win an AU prize!
DetailsTim Swant brought four first timers to Sitka for a five-day fishing trip with Captain David. They just wrapped up their trip, and it’s safe to say that they’re hooked. During their trip, they fished for salmon at nearly every stop from the Cape to Khaz. Their best days of salmon fishing were at the Cape. Each…
DetailsWe’ve reached the final stretch of our season with only two weeks remaining to get in on the fishing. Silvers are in full swing and growing by the day. Fishing since the season midway point has been classic Sitka. Silvers began to arrive at the end of June, with very good overlap of king and silver action…
DetailsLet’s begin by gathering our ingredients for Cajun Salmon Alfredo: Ingredients: 12 oz. fettuccine 1 pound salmon Cajun seasoning 1 tbsp. butter 1 tbsp. flour 1/2 tsp. garlic powder 1/4 tsp. cayenne pepper 1/2 tsp. dried cilantro 1/2 tsp. kosher salt 2 cups 2% milk 1/3 cup parmesan cheese Bring large pot of salted water…
DetailsReturning angler Kevin “Broccoli” Richardson and new comers Ben, Makenzie, and Glen completed their fourth and final day of fishing today with Captain David. Their trip got better with everyday on the water. The first day was one of the worst storms of the year, pushing the fleet to calm water – everyone fished the…
DetailsTrivia Tuesday: The Witucki/Lock party caught this fish with Captain Chuck at the end of July. Can you name this fish? Get it right, win an AU prize!
DetailsWe get asked this question often as “salmon shark” must be a name for something else. The answer is simple: a salmon shark is a salmon shark. Unlike many fish, it goes by only one name. Clearly, not many people have heard of this highly evolved predator that preys heavily on, you guessed it, salmon. This species…
DetailsLet’s begin by gathering our ingredients for Sweet & Sour Rockfish: Ingredients: 4 tablespoons corn starch 3 egg yolks 2 tablespoon soy sauce 3 cups peanut oil 1/2 cup chicken stock 1 tablespoon soy sauce 2 tablespoons sugar 1 tablespoon vinegar 2 tablespoons tomato paste mixed with 2 tablespoons water 1 teaspoon corn starch 1…
DetailsThe first day for the Sauerland party and many others was isolated to The Shark Hole because of strong winds and large seas. Most boats in the fleet fished in calmer water where they managed to catch double digit silver numbers and a few kings. During the next two days, the stormy weather subsided and the…
DetailsTrivia Tuesday: Dave Haugh caught this fish the first week of August while fishing with Captain James. What is it? Get it right, win an AU prize!
DetailsEach day on the water our guests experience the thrill and productivity of mooching. We take pride in ensuring our method is hands-on for our clients. With nearly zero involvement from us, our anglers experience the excitement of casting, feeling the bite, hooking the fish, fighting the fish, and reeling it to the boat. It’s a style based on finesse and it’s easy to learn.
In our latest video, Captain Tom shares his thoughts on mooching and the satisfaction our anglers experience with this method. As many will attest, mooching delivers a unique experience compared to other salmon techniques. Do you agree/disagree? We’d love to hear it!
DetailsThe Stocker party finished their annual 4-day trip today. They fished the first three days with Captain Phil and last day with Captain Cobra (Bryan). Mitch, Michael, Les, and Magdalena enjoy fishing this time of year because of the great balance of kings and cohos. Each day of their trip, the program was the same…
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