Some of the most dangerous work in the world takes place in the grounds of Alaska, where crews must deal with gale-force winds, towering seas, long hours, and... Baked Salmon Wellington? A generation ago, the women featured in this book might have been celebrated as pioneers. In today's world, they are simply living their dreams and challenging one of the last frontiers--the male-dominated commercial fishing grounds of Alaska. They have worked every job, from captain to cook, and nearly every northern fishery, even the Bering Sea king crab grounds made infamous by TV's Deadliest Catch. Kiyo and Tomi Marsh conceived this book of delicious seafood recipes and salty fishing stories while rolling around the stormy Bering Sea on Tomi's 78-foot fishing boat, the Savage. What began as a joke about "cooking in the ditch" (the trough of the wave) morphed into The Fishes & Dishes Cookbook. Inside, you'll peek into the remarkable lives of the women who work in America's deadliest industry. They share stories of running their own boats crab fishing on the Bering Sea, long-lining for halibut and black cod, and tendering salmon in Southeast Alaska. As the authors write, "Some of us were born into fishing, the daughters of fishermen, and some of us were drawn to fishing as a way to find adventure up in the mysterious an beautiful Alaskan wild." Their tantalizing recipes for a full day of meals include Corn Cakes with Shrimp, Avocado and Tomato; Salmon Dumplings with Coconut Curry Suace; Thai Clam Chorder; Halibut Cheeks Picatta; Linguine with Mussels and Cider, Bacon, and Shallot Cream Sauce; and Crab, Shiso, and Avocado Tempura Salad. An don't forget to try one of their libations from the Northland, a Dark and Stormy - dark rum and ginger beer, over ice, with a lemon twist. Besides the 80 surprisingly simple yet mouth-watering seafood recipes--your taste buds will never be the same!--this fascinating book also offers tips for cleaning, preserving, and preparing fish; hints for pairing win e with seafood; a glossary of commercial fishing terms; an explanation of fishing methods; on-board fashion tips; and information about sustainability.
Laura Cooper worked as a boat cook and deck hand long-lining and tendering in western Alaska. She became interested in the challenges of managing renewable resources sustainably and went on to work for the World Wildlife Fund International’s Global Oceans and Arctic Programs. Currently she is a collage artist and lives in Seattle. Kiyo Marsh worked for five years as a boat cook and deckhand on the F/V Savage, crabbing in the Bering Sea as well as long-lining and tendering in Southeast Alaska. She is an avid cook, artist, and world traveler who lives in Seattle, Washington. Tomi Marsh, Kiyo’s sister, has worked in the fishing industry twenty-seven years. She is the owner and skipper of the F/V Savage, and has worked in many of the major fisheries in Alaska including crabbing in the Bering Sea. She lives in Ketchikan, Alaska.
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