As part of our Foodshed initiative, North Cascades Institute strives to deliver the highest quality meals for all participants at the North Cascades Environmental Learning Center because the food choices we make impact not only our bodies, but our planet too. The methods by which food is grown, processed, transported and prepared has consequences on the air and water that all of life depends on, as well as issues of social justice, local economics and community well-being. That’s why we seek out locally-grown and produced produce, meat, dairy products, grains, herbal tea and seafood, including the amazing Alaskan salmon caught, processed and delivered by Nerka Sea. Here’s a recent report sent to us by Tele Aadsen from the Nerka in southeast Alaska
Greetings from Sitka, Alaska, where Southeasterly winds currently have the good ship Nerka snug in her stall. It’s hard to believe the Nerka is already one-third of the way through her salmon season. We’ve successfully completed two trips, the July king opening and our first coho delivery. Both have been good, very good, with this year’s runs of both species appearing abundant and strong.
Joel and I did our best: rising at 3 AM for 19-hour days, hooks shimmying through the Gulf of Alaska’s legendary Fairweather Grounds. I wish you could see the furrows on Cap’n J’s brow through those days, the shadows beneath his eyes as he agonized over every decision, so anxious not to make a wrong call during our limited opportunity. And I wish, too, that you could see the humpbacks breaching alongside us, their breath hanging over the ocean, catching rainbows in the sun, and that you could hear the wolves howling in Lituya Bay, the glacial-walled sanctuary where we rested up before the opening. We didn’t plug the Nerka in those five days, but came back to Sitka with a respectable share of black-mouthed beauties, a good variety of fat-bellied torpedos and long-bodied racers.
Joel and I have always prided ourselves on the care we devote to our catch. All conscientious fishermen do. What differentiates us from others is that it’s just the two of us on board, a pair of boat kids who grew up doing this work, knowing salmon as something far greater than mere product or paycheck. We’ve cleaned salmon side-by-side in the Nerka’s cockpit for ten years now; we have a synchronicity and routine that vessels with fluctuating crew simply can’t achieve. That difference was never more evident to me than at the end of this trip, when I glazed those kings.
Bundled to withstand three hours in the Nerka’s -40 degree fish hold, individually dipping every fish into the sea water bath that preserves the just-landed quality unique to frozen-at-sea salmon, I personally inspected every king we’d caught. I checked for bloodless veins and spotless collars. I was so proud of those fish, the obvious care they’d received, I couldn’t help choking up a bit. This wasn’t the biggest load of kings we’ve ever delivered, but it was the most beautiful. That was because of you. Forty-five miles offshore, you were with us. It shows. I’m so glad you’ll get to know these fish as we did, as glorious in your hands as they were in life.
Words and images © Tele Aadsen.