In Sitka , the ocean breathes life into the community , its waters filled to the brim with nourishment , traditions , and a rich history of sustainable fishing practices .
Though any catch in Sitka makes for a good meal , few things are more exciting than finding you ’ ve hooked a king salmon . Buttery , flakey , melt-in-your-mouth goodness — each bite tends to be better than the last . So it ’ s no surprise local restaurants and processing plants have long-standing relationships with Sitka ’ s fishermen , who provide responsibly harvested fish and other seafood to their establishments .
Local seafood business owners , Lexi Fish Hackett and Adam Hackett , say these relationships are one thing that motivates them . “ As a fisherman ,” Lexi explains , “ it ’ s great to know who is cooking up your catch . This direct connection inspires us to process each fish with respect and care — it makes the whole job more fun and meaningful .” Though the duo has been selling their catch for some time , most recently , they ’ ve partnered with Beak , a local restaurant that bases its menu around high-quality , Alaskan ingredients . They supply Beak ’ s owner and chef Renee Trafton ( pictured on page 26 ) with king salmon that has been hook and line caught and blast frozen at sea on their family boat , something they say makes their catch unique . They also find an open dialogue with local chefs helps them cater their fishing season to the market and allows for more efficient fishing practices . Ultimately , like many others , they ’ re eager to carry forward the traditions and relationships that have helped fuel Sitka ’ s food system and economy for years .
Along with restaurants like Beak , Bayview Pub also features locally caught seafood , including a seafood chowder and blackened or grilled rockfish , which can be served as a burger or on their Caesar salad . Experience the sea-to-table tastes of Sitka and support our fishermen by dining in one of our local eateries .
Loaded Greek Salad with Salmon
Recipe by Lexi Fish Hackett MS , RDN s e r v e s 2 | p r e p 15 min | c o o k 8 min
I think a good salad needs interesting flavors , something salty & satisfying , and a nice crunch . This one hits all the marks !
ingredients Salad
Fresh mixed greens
Large handful of fresh herbs ( I use mint , basil & oregano )
Cherry tomatoes Cucumbers Pickled or raw red onions Bell peppers Marinated artichoke hearts Kalamata Olives Sliced avocado Feta
directions
Preheat oven to 400 F .
Chop all veggies and combine with fresh greens & herbs in a bowl .
Make the dressing , add to salad and toss . Sprinkle with feta .
Dressing
1 / 4 cup olive oil 3 Tbsp red wine vinegar Juice of half a lemon Sprinkle of dried oregano
Sprinkle of red pepper flakes
Salt & fresh ground pepper
Salmon
8-12 oz portion of wild salmon
Olive oil Dried oregano
Salt & fresh ground pepper
Rub the salmon with olive oil , herbs & spices . Bake for 6-8 minutes , depending on thickness .
Add cooked fish to the top of your salad , dig in , and enjoy !
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