Using the Whole Fish

Alaska summers are filled with fish. Both land and sea begin to vibrate each spring with life that carries the season into long sun-soaked days. On the coast, this seasonal eruption of energy is evident as communities enjoy the first Alaskan salmon of the season: Copper River kings.

Each May the regional population of king salmon that spawns in the vast tributaries of the Copper River begins its epic migration, bringing vital marine nutrients from the open ocean to the shores of Southcentral Alaska and beyond. Kings arrive first to the Copper River Delta, followed by other species all around the state, in a season that runs through September. In Cordova, home of the fleet that commercially harvests these salmon, locals celebrate subsistence by sharing and saving each and every bit of the fish. Because they’re incomparably rich and oily, it’s worth the extra effort to scale, scrape, pickle, and steam every bit of the season’s bounty.

Diane Wiese and Casey Landaluce are two of Cordova’s best home cooks, and when they aren’t out fishing, foraging, or net mending on the docks, they’re often developing creative and satisfying Alaskan dishes. Their recipes for salmon scraps will help you get the most out of your catch this year.