Fish & Seafood
A good friend visiting from San Diego admitted to never having enjoyed salmon and was hoping this trip to Alaska could turn the tide. She went on to say that the only way she had enjoyed cooked fish in the past was a traditional Baja-style fish taco – a San Diego staple.
Once the pan of shrimp was cooked and photographed, I called for my oldest son – the teenaged shrimp-lover of the household – and told him there may be something he might be interested in on the dining room table. He came downstairs, took one look, and perched himself beside the hot skillet, devouring every single last piece of plump, glistening shrimp.
During breakup season, we Alaskans break up with a lot of things. We break up with slushy roads and icy conditions. Good riddance. We break up with prolonged darkness and nights so black the constellations glow and the northern lights dance. We break up with the daily ordeal of making sure our children have every single last piece of snow gear packed in their backpacks. Can somebody please tell me where all the gloves go? We break up with our snow shovels, snowblowers, snow machines and studded snow tires. We break up with auto starting our vehicles and scraping our windshields. And inevitably each spring, we break up with last year’s salmon we have sitting in our freezers.
A couple of weeks ago I got to spend four days up in Anchorage participating in a food styling photo shoot with Alaska Seafood Marketing Institute, cooking and styling some of the most incredible seafood and local Alaska Grown produce this fine state has to offer, alongside my talented friends Kim Sunée and Ash Adams Photography.