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bottom-dragger

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    petersburg, alaska
  1. copper river has done a wonderful job of marketing and name branding their fish. helicopters standing by to whisk fish off to jets with their engines running?? whoa jim!!! we're working on name branding our local salmon but i don't think they have settled upon the final marketing name. salmon that has been frozen, is, well, frozen salmon. but if it's your best option, cold water salmon will still be the most flavorful (fat). farm raised? it has it's place for reducing the cost of fish protein............. real fish don't eat pellets.
  2. pick out a mean one, they taste the best. or if they pinch the shit out of you, you feel better about eating them. clean before cooking. i'll let you find your preferred method of dispatching them....pull out the gill and the gooey stuff. still lots of meat in the body where the legs intersect. and there shouldn't be any roe, it's freakin' illegal to take female dungeness (at least in ak). steam, only steam. 13 minutes. you're not making crab stew so why boil away the flavors. there will be a significant taste improvement by steaming and not boiling. dip if you must dip, but if you need to cover up the flavor............ eat a hotdog. oh yeah, the part about the shells and guts smelling in one day. believe it.
  3. Bottom-drager, I have never seen this variety sold in non-asian markets though. Why is that, especially if they're so abundant? because everyone is getting better at marketing their seafood. with the collapse of the overseas asian market, better transportation, better handling, we are shipping alot more seafood out of alaska in the fresh or fresh frozen market. where are you located? these shrimp are easily trawled up (hence the nom de plume of bottom-dragger) in southeast alaska, blast frozen and shipped south. cold water shrimp, none of those warm water black shrimp from south america. now, this is a spot prawn. caught in pots and much more rare/expensive than sidestripes or coonstripe shrimp.
  4. pandalus danae, locally referred to as coonstripe shrimp. pretty abundant locally.
  5. per gallon of water, ½ cup kosher salt and ½ cup sugar cold brine for 12 hours, drain and rinse, and allow to dry in the reefer for 2 hours. all you need. and i've used the drippings for gravy without any problems.
  6. is this a true cod or sable fish? if sable fish (called black cod in alaska) the traditional method in this little norwegian fishing community of mine is to hard smoke it, then in a kettle boil potatoes and onions, and when they are just about done and the water level has dropped, lay the smoked cod fillet on top of the tators and let it steam. a very popular winter time dinner here. but yes, it's going to need to be smoked. not a rachel ray 30 minute meal.
  7. from the seattle pi with links to nw oysters and eating them. http://seattlepi.nwsource.com/food/108520_oysters14.shtml
  8. any over advertised bar with a gift shop that builds a separate entrance to the gift shop so that under 21 yo's can buy their slock w/o having to walk through the bar. oh??!! do you mean like the red dog saloon in juneau?? yes. i was downtown once and asked by two different groups "which way to the red dog saloon?". one group asked what they would find there, when i said the rest of the schmoos from their cruise ship they weren't particularly friendly. fookin' losers. no, i don't live in juneau, don't like juneau joe petersburg (sure the weather sucks) alaska
  9. hm, well people don't really come to se to eat. you won't be poisoned or starve but...... juneau - di sopra, the second floor of the fiddlehead which is also good. don't eat anything called mexican. grandma's featherbed has been good but i haven't been in a couple of years. the hanger on the wharf has good food and a view but it can get loud. sitka - the channel club for steaks and salads. my favorite was a place i can't think of the name of that's on the second floor in the russian american building. petersburg - lived here for 23 years and, well, um, alaskafe has been good, not always open in the evening. el ricon located in kito's cave (a bar) is really good mexican but as they become more popular they seem like they are starting to shortcut. papa bears, just across from the ferry terminal has good burgers and can make a good pizza. northern lights? only if someone else is paying. coastal cold storage has good biscuits and gravey, halibut bits and burgers. ketchikan - anabelle's has good raw oyesters, diaz cafe just for the inside pait job, local hang out. pioneer cafe, just got a makeover but a good 24 hour diner with lots of locals, i always go for breakfast at 5am as everyone is waking up. steamer's, not worth the price. cape fox lodge, great view and good food. have a good trip, bring a raincoat.
  10. just found this at foreignborn.com under their city guides: "Sitka's restaurants aren't exactly going to set gourmet tongues wagging, though there are several decent places to dine out. The best bargain in town is the Sheldon Jackson College Dining Room , David Sweetland Hall, a simple cafeteria-style place with all-you-can-eat breakfast (6.30-8am; $5), lunch (11.30am-1pm; $5), and dinner (4.45-6pm; $10): follow the road opposite the entrance to the Sheldon Jackson Museum. For great coffee, tasty sandwiches, pastries and light lunches duck through Old Harbor Books at 201 Lincoln St to The Backdoor (tel 907/747-8856) or try the small organic café in Evergreen Natural Foods , 2a Lincoln St (tel 907/747-6944). The Bayview Restaurant , upstairs at 407 Lincoln St (tel 907/747-5440), offers great sea views and well-prepared dishes on its standard Alaskan menu, with additional Russian treats such as borscht; and the Channel Club , four miles west of town at 2906 Halibut Point Rd (tel 907/747-9916), is the place to go for steak: there's a free shuttle from downtown. For evening drinks , join the crowds in the Westmark Shee Atika 's bar, or the down-to-earth Pioneer Bar on colorful Katlian Street. " oh, and old harbor books is the best book store in se alaska. enjoy your trip, don't stay inside waiting for the rain to stop. the pioneer bar (p-bar) is an institution; lot's of boat wreck photos.
  11. hmmmm. the channel club, north of town, for steaks and seafood. big salad bar of multiple types of salads. the restaurant at the shee atika lodge (right downtown) was known for its slowness, food was okay. there's a macdonalds. my fave is the bay view restaurant, 2nd floor of the building with the russian american co. people really don't come to the southeast to eat.
  12. corned beef and cabbage (and oh how i love it) is an irish-american tradition. you won't find it served in ireland except in establishments catering to americans. but it's what we're having. and a pint of murphey's
  13. pickles, yes! fried in bacon fat by my grandmother, yes! gumbo, oh yeah. steamed? not by choice
  14. with the help of our food dehydrator we make most of our camping/kayaking food. but!!!!!! each recipe is tested at home before taken to the field. swmbo made spaghetti sause, dehydrated it, and then re-hydrated it for dinner. if we could have harnessed the methane produced...............12 hours later it was voted totally unacceptable for use in a small tent. cooked rice dehydrates and rehydrates well. one of the tricks is to boil extra water in the morning and begin rehydrating your dinner in the morning. good, solid snap lid plastic containers work well. joe petersburg, alaska
  15. i don't get hung up with the left hand fork, right hand knife only thing. this was just a result of dining evolution from when the knife was still the tool for moving food from the plate (or trencher) to the mouth. the fork began as a tool to hold the food during cutting without using your hands. as most of us no longer use this method of eating................ but, i do love the looks of a formally set table. i'm also a lefty so it works for me. joe petersburg, ak
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