Know the Hands Who Bring Your Harvest Home

| June 15, 2022

From dynamic wild ecosystems to the mindful hands of small-boat Alaskan fishermen, to processors rooted in tight-knit coastal towns and advocates who appreciate the value of it all, it’s people who make the seafood offerings at Catch 49 truly special. At Catch 49, we work to honor the food systems that have sustained coastal communities in Alaska since time immemorial, working with small-boat fishermen to bring the freshest local seafood to you. We are committed to small-scale, short-chain systems that support the long-term health of place-based eating in Alaska. Our resident small-boat fishermen and community-based processors are committed to sustainable harvest and handling practices that ensure the longevity of one of Alaska’s most valuable resources. As a vital part of the local food web, we are committed to making sure Alaskans have direct access to the best of our amazing local seafood.

How it Works:

1. Visit catch49.org
2. Choose and purchase your seafood.
3. Pick up your seafood in Anchorage or Fairbanks!

All this and more offered year-round:

• Bristol Bay sockeye salmon • Copper River sockeye & coho salmon • Wild Alaska halibut • Prince William Sound sablefish • Smoked sablefish • Miso-marinated sablefish • Kodiak jig-caught cod • Kodiak jig-caught rockfish • Dungeness crab • Tanner crab • Spot prawns • Thai-style salmon patties • Canned goods • Kelp products

With every Catch 49 purchase, you:

• Bring home wild, fresh Alaska seafood
• Support small-boat Alaskan fishermen and their families
• Fuel Alaska’s local economy
• Contribute to the sustainability of Alaska’s fisheries.

This article was sponsored by Catch 49.

Related Stories & Recipes:

Recipes

Seared Halibut Pasta with Pistachio Pesto and Roasted Tomatoes

At the very tip of the Kenai Peninsula is Homer, Alaska: the halibut fishing capital of the world. A day of fishing can sometimes yield massive halibut weighing hundreds of pounds. Halibut have a mild flavor but are sturdy and meaty in texture. The main thing to know about cooking halibut is that you absolutely do not want to overcook it, especially if you’ve worked so hard to catch it or spent a pretty penny on it at the fishmonger. At medium-rare to medium, the center of the fish is glistening and almost opalescent, perfect to eat. Beyond that, halibut dries out rapidly and is much less enjoyable. Because of its tendency to dry out, I like a quick hard sear, as in this recipe, or a delicate poach. For searing your halibut, it’s handy to own a metal fish spatula to help get up under the fish without damaging the fillet.

Recipes

Wild Alaska Salmon Burgers with Rhubarb Chutney

Chef Mandy Dixon likes to use sockeye salmon for these burgers. It’s perfect for the bits scraped from the salmon frames after filleting- we call it “spoon meat”. The rhubarb chutney pairs beautifully with salmon, and would be great with other grilled fish, pork, or mixed into a vinaigrette.

Eat. Drink. Read. Think.

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