The humpback whale population in the North Pacific is growing at a rate of 6 to 7% a year and has gone from about 1500 animals in the 1960’s to over 22,000 now. So, you can take the “Save the Whales” bumper sticker off your car – if you haven’t already. At least as it pertains…
DetailsLet’s begin by gathering our ingredients for Asian Halibut and Peanut Sauce Noodles: Ingredients: 1/4 cup fish sauce 1/3 cup brown sugar 2 tbsp rice vinegar 1 tsp red pepper flakes 1/4 cup peanut butter 1/4 cup coconut milk 1 tbsp red curry paste fettuccine noodles 2 tbsp brown sugar 2 tbsp lime juice 2…
DetailsForecasting salmon runs is a very inexact science. The farther out from the forecast season, the more we drift into educated guess territory. For predicting the 2015 king salmon run, we have some data, but not enough. We have some trends, but as the fine print on investments reads: “past performance is no assurance of future…
DetailsIf you’ve ever seen Dall’s Porpoises swimming, you know they zip through the water and the only time you get a glimpse is during the split second they come up for air. Even more fortunate witnesses have seen them for more than a few minutes during a slow ride in the wake of the boat!
Trivia Tuesday: How fast can they swim?
Plan your fishing adventure early and save money. Fall specials at Alaska Air and Delta make fall the time of year to book and reserve your flights. We’ve heard rates as low as $540 round trip from Minneapolis to Sitka and $400 from Seattle to Sitka. We’re tracking airfares for you. We’re here to help…
DetailsLet’s begin by gathering our ingredients for Citrus-Soy Glazed Black Cod: Ingredients: black cod fillet Coarse salt & black pepper 2 tbsp brown sugar 3 tbsp lime juice 2 tbsp rice vinegar 1 tbsp soy sauce Sliced mint leaves, for garnish Sliced scallions, for garnish Add 2 Tbsp brown sugar, 3 Tbsp lime juice, 2…
DetailsFeeding whales are generally a very good sign for catching salmon during the summer and early fall. In the spring, it can be a different story. It appears that humpbacks quickly figure out the release timing of juvenile salmon from hatcheries in Southeast Alaska. As the magic release date arrives, the whales show up. This is forcing hatchery managers to rethink their timing and how many wee salmon they release at one time. If a humpback is hanging out front of the hatchery when the entire brood year is released, it could very easily eat almost all of them in a few mouthfuls.
DetailsTrivia Tuesday: What is the farthest distance salmon are known to travel from their home stream? Get it right, win an AU prize!
DetailsMarine mammals are highly adaptive and smart – give them a date and meal, then count on them showing up again next year. But, how do they know? A few years back, a big bull stellar sea lion was fitted with a smart tag in early February in the Columbia River by Bonneville Dam. The…
DetailsLet’s begin by gathering our ingredients for Apple Cherry Chipotle Glazed Salmon: Ingredients: 6 ounces apple cherry concentrate 1/2 cup brown sugar 1 Tbsp honey 2 Tbsp adobo sauce & 2 peppers 1 teaspoon garlic powder 1 teaspoon onion powder 1 fillet wild Alaskan salmon Place all ingredients except salmon in a saucepan, stir and…
DetailsThrough the years, Angling Unlimited has been blessed with exceptional captains. Sadly, Captain Phil, a pillar of production and customer service, has to move on after 13 amazing seasons. Phil’s AU story began during his college days at North Dakota State University (NDSU), where he met fellow AU-alum Nick Hoban. Intrigued by Nick’s summer job opportunity,…
DetailsLet’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!
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