Alan J Sorum talks about his Alaskan Sea Food Adventures- the King Salmon that didn't get away, fall fishing and hunting and he shares an Olympia Halibut recipe.
Alan J. Sorum is the Suite101 Boating Sailing Host.
Alaskan Roots
Our family moved to Alaska 16 years ago, living first on Wrangell Island in the southeast panhandle and now in Valdez, which is in the northeast corner of Prince William Sound. I have been working on the waterfront since moving here from Arizona of all places. I currently am the Port and Harbor Director for the Port of Valdez. Living on the edge of the ocean brings many opportunities for wild seafood and it's great.
Moving from the desert to coast, the first thing I did was to go fishing. I caught the biggest fish of my life and immediately found out that I had to let it go. It was a King Salmon and the minimum size is 28 inches. I didn't believe they could be larger and soon learned otherwise.
Alaskan Fall Food
It is difficult to pick my favorite Alaskan seafood. Maybe because we don't have a season for them in Port Valdez, I miss the Dungeness Crab we enjoyed in southeast Alaska. Fall and early winter still presents a chance to fish for Coho Salmon and Halibut. Shrimping is almost finished for the year. This is the time for the State Fair and Alaska has some great cool weather crops. Hunting season starts in the next week (Late August) and many people here depend on putting moose and caribou away for the winter.
What makes Alaskan Food special?
Alaska food is special because you take it from the source. It is wild, fresh and untouched by contaminates. You develop a connection to the environment harvesting your own food. It is satisfying to process and put away a good store of food for the coming winter.
Halibut Olympia Recipe
The Halibut Olympia is a good baked fish dish. You can modify it by using white wine, fresh garlic, Dijon mustard, breadcrumbs, parmesan cheese, or grated cheddar cheese.
Ingredients:
