The Salmon Sisters: Feasting, Fishing, and Living in Alaska
A Cookbook with 50 Recipes
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2.0 • 1 Rating
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- $12.99
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- $12.99
Publisher Description
Introducing Alaska’s answer to the Pioneer Woman: Two sisters share their remarkable life story as fisherwomen of the Aleutian Islands—plus 50 sustainable seafood recipes that honor the beauty of wild foods.
Share in the remarkable and wild lives of Emma Teal Laukitis and Claire Neaton, the Salmon Sisters, who grew up on a homestead in the Aleutians where the family ran a commercial fishing boat in the Alaskan sea. Their book reveals through stories, recipes, and photography this outward-bound lifestyle of natural bounty, the honest work on a boat's deck, and the wholesome food that comes from local waters and land.
Here are creative and simple ways to enjoy wild salmon, halibut, and spot prawns, as well as simple crafts and ideas for exploring the natural world. The sisters are committed to sustaining and celebrating the seafaring community in Alaska, and their business of selling products related to and from the ocean donates a can of wild-caught fish to local food banks for each item purchased.
“To flip through the pages of Emma Teal Laukities’s and Claire Neaton’s new cookbook . . . is to be whisked away on an adventure in the country’s northernmost state.”
—Martha Stewart
PUBLISHERS WEEKLY
Sisters Laukitis and Neaton, who grew up on a remote homestead in Alaska's Aleutian Islands and worked in the family fishing business, deliver a refreshing and delightful seafood cookbook. Over the course of 50 recipes, the sisters introduce readers to the most common Alaskan fishing methods, provide guidance on filleting one's fish, explain proper tide pool harvesting etiquette, and even demonstrate fishing knots. The duo guides readers through the preparation of each of the five species of Pacific salmon as well as various whitefish such as halibut and pollock, for recipes including wild salmon poke, DIY salmon gravlax served with a pitch-perfect Dijon-dill sauce, and crispy beer-battered halibut. They also offer recipes for whatever seasonal local fish may be on hand, which can then be topped with a fiddlehead-walnut pesto or cut up and placed in a spicy cioppino stew. Due to their location and lifestyle they'd sometimes be out fishing for days at a time, so meals had to be assembled on the boat their culinary approach employs hearty, easily sourced ingredients (radishes, cherry tomatoes, carrots, potatoes). It all adds up to an informative, entertaining, and inspiring approach sure to resonate with seafood lovers of all skill levels.
