COMMON COD CATCHERS!

Alaska is all about catching fish. Whether its salmon, halibut or rock fish, everyone wants to catch fish.  The fishing industry is huge in Alaska, so I thought it would be a good idea to fill everyone in on this lucrative, and somewhat political, way of life.

First of all, there are several different classifications of fishing.  You can do COMMERCIAL FISHING, which is highly governed and has its own set of laws (I won't go into those here, in part, because I don't have a clue about it), there is fishing for PERSONAL ENJOYMENT, and there is GUIDED SPORTS FISHING.

We offer guided sports fishing here at Fishmaster's Inn.  Since my arrival, only two king salmon have been caught and our guests took them home. King Salmon has become the elusive fish to find.  Most everyone is catching either halibut, rock fish or ling cod.  In fact, the rock fish are so plentiful, they have become a joke.

Just last week two of our guests were talking, one man turned to the other, and jokingly called him a "Common Cod Catcher!"  We all had a good laugh and I immediately thought it was a great title for this blog.

With all this talk of fish it got me thinking.  What are the rules and regulations regarding the fishing industry, and how do they apply to our guests and, in particular, the fishing lodge owners?

I knew there had been harsh talk about this year's new fishing regulations, and how they might impact business for the lodges, but I wanted to get the facts straight

So I took my questions to the main man, Jerry Shelden, owner of Fishmaster's Inn and expert Alaska fishing guide.  Here's what I learned...

There are different sets of rules for each classification of fishing (see above) and I'll do my best to explain them in simple terms.

 
HALIBUT:

As we all know, halibut is highly regarded in the restaurant industry, and is often found on menus throughout the Pacific Northwest.  Up here, it is all about catching the biggest halibut, not so much about getting the meat.


Our federal government, under the guise of the Federal Halibut Commission, set all standards for catching these fish.  This year, it is not looking good for guided sports fishing.


The limit for guided sports fishing on halibut is this...
You may catch and keep halibut up to 37" long.  According to the commission, this is due to the current lack of halibut.  However, there seems to be political undertones, and could in fact, be related to the Alaska commercial fishing industry and their heavy lobbyists in Washington.  But this is just speculation and not bound by fact.

When I was in Elfin Cove four years ago, there was no limit on the size of halibut our guests caught, and there were many pulled in at over 200 pounds.  These halibut were always prized and well photographed. You can imagine the disappointment, and frustration, with this year's size regulations.


Now, if you are out on your own boat, fishing for personal enjoyment, you do not have to follow the same rules.  You can catch up to two halibut per day at any size.

ROCK FISH / LING COD:

With the rock fish, it is a little different and much more lienient, depending on the type of rock fish you catch (no size restrictions).  It is the same limit for everyone.


Yellow Eye Rock Fish is limited to 2 per year.
Black Bass is limited to 5 per day
China Rockfish is limited to 2 per day


As for Ling Cod, there is seasonal limits as well as quantity and size restrictions.
The Ling Cod seasons run from May 1st - June 16, and from August 15-October 1st.
You can catch only 2 per year and they must be sized between 30" - 35".



SALMON:



There are several varieties, including...
King - the big prize, and often specified by the region it comes from.
            Wild Alaska, Atlantic Farm-Raised, Copper River
Coho (Silver)
Chum (Dog)
Pink (Humpies)
Sockeye - it should be noted that our guests don't catch sockeye because they won't bite.  Sockeye is usually caught in big nets by commercial fisherman.

For the elusive King Salmon, which we aren't finding much of these days, both guided sports fishing and fishing for personal enjoyment  can catch only 5 king salmon per year, and they must be at least 28" or longer.  

YOU HAVE TO PAY IF YOU WANT TO PLAY:



With the exception of halibut, all other fish caught in Alaska's icy waters are regulated by the Alaska Department of Fisheries.  You can only imagine how powerful this governmental agency is.  They also have different restrictions according to the type of fishing.




All fishing requires a license and King Salmon fishing requires a tag (or stamp) placed on your license.


Here is the pricing for a non-resident of Alaska fishing license...
1 day     $20
3 days   $35
7 days   $55
14 days $80
1 year   $145


Add a King Salmon stamp to your license and you pay...
1 day     $10
3 days   $20
7 days   $30
14 days $50
1 year   $100


Now that's some expensive fish!  And we complain about the price per pound at the grocery store.


Okay, all you common cod catchers, now you know everything there is about fishing regulations in Alaska.


On a side note:  I have yet to cook any salmon and I'm moving into my third week.  Sigh!

Once again, my apologies for not being able to upload photos.


Until next time..
Bon Voyage and Bon Appetit!

BEST KITCHEN EVER!

Fishmaster's Inn takes the prize for the best commercial kitchen I've ever had the privilege of working in.  With floor to ceiling windows, I can view the finery of Alaska and get paid to do it.

What it lacks in professional equipment, it makes up for by having the most spectacular view, right from the kitchen.  I don't have to step around a corner, like I did at the Elfin Cove Lodge (summer 2007), nor do I even have to walk outside, although I have a high perched balcony right out the sliding glass doors, and do go outside often.

Conveniently, I can see everything right from my work space.  Where else in this world can you look out a window, at a portion of the Glacier Bay National Park, while putting bread into the oven?

Whales play in the cove just below our windows, hummingbirds zoom by the balcony and eagles soar over head.

The water has been like glass and the sun has been shining almost every night around dinner time.  

This place is breathtaking and beyond words.

The sun doesn't set until around 9:30pm but it doesn't actually get dark until well after 10:00pm.  The other night we had a vibrant sunsets, reflecting over the Brady Glacier and Fairweather Mountain Range.  The snow covered peaks illuminate in a "vision-from-God sort of way. 

At times I'm rendered speechless, words become so insignificant, and I become humble before the universe.  I'm so happy to be here.

I've been cooking lots of rock fish (tonight it was yellow eye), baking it in white wine and turning the leftovers into chowder.  Tomorrow night I finally get my hands on some halibut for Halibut Parmesan.  No king salmon yet, except the smoked variety, but I know it is coming.  

Once again, my apologies for not providing current photos ( I tried to capture Friday night's sunset on film), but our internet connection isn't fast enough for me to upload pics.  Fortunately, I was able to post some photos previous from Elfin Cove, when I was here in 2007.


Thanks to everyone who has commented on my blog, I appreciate the feedback.

WILD ALASKA

Greetings to one and all:

As my plane descended into Juneau, we passed through a narrow valley with snow covered mountains so close you could touch them.  After a brief detour to do some shopping, I was whisked away in a small fishing boat for the 'three hour tour' to Elfin Cove....my home for the next four months.


We headed west, through the Icy Straights, past Glacier Bay National Park to the northern tip of Chichigof Island.  The water was like glass, the skies blue and filled with sunshine.  It was about an hour out of Juneau when we spotted our first whale, a good omen. 

There were several more whales to watch, along with dall dolphins, sea otters, a rock covered with sea lions and more.  Harsh mountains jutted out from the sea, the sun shining on white glossy snow. 

About two hours into the ride, I felt myself decompressing, the stress of the city lay behind me and I could feel the majesty of Alaska flow over me.  It is going to be a good summer!

Not far from Elfin Cove, the Fairweather Mountains loomed large with the Brady Glacier spilling into the sea, a massive expanse of snow and ice. We pulled into the cove, unloaded our gear, and life began at Fishmaster's Inn.

From high on my perch, I can see the Brady Glacier from our bay window and in the background, the Fairweather range.  Whales play in the aqua green water, just steps from our door.  I'm on eagle watch, but so far, no luck.  However, we have a zillion hummingbirds fluttering around the bird feeder, swooping in and out, I'll try to snap a photo soon.

Speaking of photos, I had wanted to post a few from the ride out here, but alas, I am having serious internet challenges and had to borrow a computer for this post.  I promise pictures in a few days (keep your fingers crossed).

Until next time...Bon Voyage and Bon Appetit!

Good-bye Qwest Field

Wow, I can't believe I'm leaving Qwest Field. I've been a Culinary Supervisor there for almost a year and was finally feeling at home.  My last day is Friday the thirteenth, stands to reason.


Although game days can be extreme, it has been a great place to work; close to home, a flexible - daytime schedule, free lunch, interesting people, and lots of action. 
 
Qwest Field... you will be missed!

I've been asked to return to my job there in the fall, but at this point, I'm not sure what my plans are. 

I've just committed to working at Saguaro Lake Ranch for a long weekend, in October, for the Woman Heart Retreat (third year in a row).  This is an all-woman, vegan group hosted by The Healing Source, out of Scottsdale, AZ., and I'm their go-to, special chef. This is an event I look forward to every year, and this year will be no exception.  Check out http://www.healingsource.com.

I've been busy writing, and creating, a southwest vegan cookbook based on my experiences with The Healing Source, and their wonderful teacher, Sangeet.  Hopefully, the book can get finalized this time around, it's been over a year in the making.


Until next time..... Bon Voyage and Bon Appetit!




 

CRUNCH MODE

It's "Crunch Mode" time.  That frantic week before I leave on a new adventure.

This is the week when demands on my time become extreme, when time flies way too fast, and when the to-do list presses on me like a vice grip.

I should be used to it, after all, this isn't my first dance.  I'm embarking on my sixth summer away from home.  But the last week, before I leave, is always insane.

Not only do I have to pack for a four month journey to a remote location, but I also have to prepare my home for a sub-leasing house guest (cleaning, de-cluttering, and more cleaning).  Now, put on top of this, a full time school schedule.  We're in the middle of spring quarter at South Seattle Community College, and my math class is kicking my butt.  I barely keep up with the work load.

Adding to my hectic week is work.... I am scheduled at Qwest Field up until departure day.  Ugh!

I'm leaving for Juneau next Sunday and will write more once I arrive.  I'll share with everyone what it takes to prepare for the journey to Elfin Cove.  My new boss is already in Juneau and will be heading out to Elfin Cove in a few days.  The boats are in the water and ready to go.

There will be a ton of work to get ready for our guests.  There is shopping and ordering up supplies, cleaning and organizing the kitchen, and getting the guest rooms ready.  My next day off...sometime in September! 

Check out my new lodge by going to...
http://www.fishmastersinn.com

Until next time....Bon Voyage and Bon Appetit !

ALASKA'S DINNER AND A SHOW

June 2, 2007

 “Dinner and a Show”

Elfin Cove Lodge is blessed with what is referred to as “the million dollar view”.  Our dining room has huge bay windows looking out over the cove, the Inside Passage and beyond.  No other lodge around has such a prime location so we are all very fortunate to work here.

Where else can one dine looking out on such spectacular scenery?  Gazing through the glass one can view Cross Sound all the way to Brady Glacier and the Fairweather Mountain Range. Good thing it stays light so late here, our guests are able to enjoy the view throughout their entire meal service.

Even better when the guests aren’t here because the staff gets to dine in front of the windows, watching the world unfold in all its splendor; and what splendor it is!  Fortunately for us there are no guests at the lodge right now.

Tonight, while eating our pasta we had quite an entertaining show.

 Because today was crystal clear and so beautiful, sunny and almost warm, the view was perfect.  Outside the windows, flocks of white seagulls circled above a school of herring that wiggled over the top of smooth, dark water.

Two Orca whales rolled around the water below us, splashing their large tails, diving and blowing mist for what seemed like hours.  A mother and baby, perhaps, but we couldn’t tell for sure.  As the whales blew, the mist actually dissipated in slow motion, a very strange sight to see;  tiny droplets of water hanging in mid air then ever so gently vaporizing into nothing.

Several bald eagles swooped and flew around the seagulls doing their best to snatch some of the herring.  The less ambitious raptures waited their turn perched in the tall pines, knowing the herring would still be there as long as the whales remained in the cove.  It was as if all of nature was dancing for our enjoyment, an evening of spectacular entertainment.  No show in Vegas could ever top this!

With binoculars in hand, I watched the whole scene unfold in perfect harmony.  Not even the fanciest restaurants with their fabulous views could come close to the magnificence that was ours tonight.  Nature at its finest….pristine perfection!

The Dance of Nature performs nightly with matinees on clear days only

Dinner is included in the price of admission.

VIP Seating is available at no extra charge

Gratuity not included

Deep in the Heart of Africa

October 2005

Deep in the heart of Africa exists the friendly, peaceful country of Zambia. And located deep in the heart of Northeastern Zambia is the South Luangwa National Park, straight out of the pages of a National Geographic magazine.

This vast, wild life protected area is home to some of the highest concentration of birds, reptiles and mammals found anywhere in the world.  I was fortunate to work as the caterer for one of the most renown safari camps in the Luangwa Valley.

Caterer is the British term for female hostesses working in safari camps.  Supposedly, I was to oversee all meal preparations, order food, help serve food, do quality control, greet and take care of the guests, handle housekeeping issues and basically do what ever else was necessary for the camp to run smoothly.  Much to my dismay, our chefs were often away from camp, therefore I actually cooked far more than expected.   We had 3 chefs, all natives of the area, and all men.

I had anticipated not having to do much cooking, based on my title and job expectations, but, having the healthy ego of most chefs, I accepted the challenge….to cook fine food for our guests, way out in the middle of nowhere, the African bush!

We had two camps about 20 minutes apart.  Our main camp had an inside kitchen with outside storage and cooking area.  The bush camp kitchen was entirely outside.

Here were some of the challenges encountered that most of you other “Mercenaries” can relate to…

We had no electricity.  Well, let me rephrase that, the little bit of electricity we had was generated from solar battery power.  Often the lights went out in the kitchen, after dark, if the sun didn’t shine enough that day.  In my own hut, I had to hook up a power line to one of the game drive vehicles in order to have light (one small lamp) and my bathroom was strictly candlelight.

We had no refrigeration.  Okay, let me rephrase that as well.  At our main camp, we had a chest freezer, two small, home-style, old fashioned refrigerators and one other chest refrigerator.  The catch…these appliances were run off CO2 cannisters!!!  And once the temperatures started to soar, the chill was lost and the freezer no longer froze anything.

Our bush camp was even worse, only one chest refrigerator which didn’t hold the temperatures very well.

Let’s just say, the health department would have shut us down, immediately.  And yet, my boss (Bwana) couldn’t understand why so many guests were coming down with severe diarreah!!!!

We had no appropriate dishwashing set-up.  One small sink and a non-english speaking native just couldn’t keep up with the amount of dishes and pots and pans.   Which brings me to the next point…

How we got our hot water.  The hot water tanks were mud inclosed fire pits with pipes and drums to hold the water.  Located throughout the camp, we had one native responsible for stoking these fires all day long.  It should be noted that we did have running water and flushing toilets in both camps.

We lacked oven and stove space.  Inside the main camp kitchen, we had the tiniest stove/oven I had ever used, and it was raised up on blocks so that I couldn’t see what was going on inside the pots.  Our oven could hold two loaves of bread, that was it.  The bush camp had an oven but we rarely used it.  These ovens also worked off of CO2 cannisters, same as the refrigeration.

My favorite part.  On the upside of things, we did have a great fire pit area, and along side the fire pit was a wood burning stove and oven.  The fires were kept going all day and night, so you could pretty much cook anything over an open flame, which is what we did most of the time.  I truly loved this part and really miss it whenever I am cooped up inside a stuffy kitchen.  Our bush camp used a fire pit and wood burning oven as well.

Supplies were delivered once per week.   Our supplies came from several sources, but the main delivery was out of Lusaka (14 hours away) so I had to place my orders a full week in advance.  We did have our own garden but it was almost 2 hours from the camp.  Occaisionally the Bwana would go stock up at the local grocery store – 4 hours away!  Needless to say, if we didn’t have it, we wouldn’t have it for a long time.

African Bush Wedding.   Half way through our very busy season, the Bwana got married to a beautiful woman from Australia (our booking agent).  Imagine the challenges of preparing a wedding feast in the middle of nowhere!  I can’t even begin to explain this one, except to say this…after preparing a wedding reception for 70 guests in the absolute middle of nowhere, I can do anything! 

The feast was presented Vegas style with action, buffet stations.  A technique none of our guests had ever seen before.  We had a grill station, curry station, pasta station, and salad bar.  I even made my first and only wedding cake, for this auspicious occaision.  Oh, did I mention the 600 canapes that I made, single handed, without addequatre refrigeration??

Meal Service.  We served 3 full meals per day, plus tea in the early morning prior to game drives and tea at tea time, of course!  Oddly enough, during the early morning tea we provided cookies (biscuits as they were called by the Brits).  Cookies, first thing in the wee hours of the morning!  I thought that was a bit strange, but hey, after all, I was a stranger in a strange land.

Breakfast was full on, with eggs to order, baked beans and grilled tomatoes, very British, once again.  Lunch was always vegetarian, as the Bwana was just too cheap to serve any meat!  Tea time was always cakes made fresh daily.  Then came dinner…3 courses with a starter, entrée and dessert.  All fresh made, everyday.  In fact, we baked all our own breads as well.

Needless to say, I was always busy.  The food was fantastic and the guests were happy!  That’s all that really matters in the end.  In fact, there is a saying…”you are only as good as your last meal!”  So very true.