Bill Ross has been fishing in Bristol Bay for 34 years. This interview was conducted in late August 2008, just st the end of the fishing season. Bill is one of many fishermen that work with Alaska Salmon online in providing the best quality salmon in the market.
This is the fifth recipe in our Salmon Recipe video series. Ingrediants are: * 3 chopped tomatoes * 1 teaspoon of oregano * 1 teaspoon of chopped dill * 2 chopped shallots * Olive Oil * Salt * Pepper * 1 Tablespoon of lemon Juice * Aluminum foil Heat the oven to 400 degrees and click on the video
This is the fourth recipe in our Salmon Recipe Video series. Ingredients needed: * 1 Salmon Fillet (1-2 lbs) * Salt * Pepper * Mayonnaise * 1 lemon * 1 package of fresh dill * 1/4 cup of water * aluminum foil Heat the oven to 400 degrees and then click on the video
On the lighter side of things, this is a video showing what happens when you visit Egegik in summer. Half the year, temperatures are below freezing. When they do rise, all sorts of wildlife come out of the woodwork. Outside of the famous wild salmon runs, insects like to swarm whatever or whoever comes in their path. Locals really like it when there is wind as this offers a small reprieve of the relentless swarm. Insects will follow fishermen more than 100 yards into the water. This was taken at the end of a 3 day visit in the area.
Alaska has very strict regulations on fishing so that the state can continue with a long-term sustainable fishing industry. In this video, Ole Oksvold, one of our fishemen has been fishing in Bristol Bay for nearly 25 years, explains the rules and regulations involved in commercial fishing in Egegik.
This is the third recipe video in our series and by far our favorite one. Go ahead and gather the following ingredients: 1 cup of Orange Juice 1.5 table spoons of lime juice 1 teaspoon of chili pepper 1 teaspoon of honey dijon mustard 1.5 tablespoons of minced onion .5 cup of italian dressing 1 table spoon of olive oil salt and pepper and of course 1-2 salmon fillets (approx 2 lbs) Make sure you have the following equipment: 1 pan 1 blender 1 skillet Set the oven to 400 degrees and then press play
This video is the first in a series that explore Bristol Bay and the fishermen we work with. For people that are not familiar with the region, this gives background on the quality of fish that we offer and how we work with local fishermen within the framework of alaskan law. Ty Stafford, director of Fishing operations, explains how to tell if a fish is good enough to make it to our processor. Toward the end of the video, the wind is very strong and drwons out a few sylables but overall, you get the idea of what we go through. There are three tests he discusses: 1) Firmness 2) Gils 3) Scales
This video is the Second in a series of recipe videos that will offer suggestions on cooking the healthiest fish in the world.
This video is the first in a series of recipe videos that will offer suggestions on cooking the healthiest fish in the world.