Salmon Share Stockpile Season
March is here!
Time is marching on, and we hope all of our friends, customers, clients, and family are having a better year than this time last year. Here at Yakobi, one fishery is in the books for 2021, yay! The Bairdi crab season just wrapped up and was a success! That means your Bairdi Crab Shares will be on their way to your doorstep in just a couple of weeks. The crab is getting cleaned, cooked, and flash frozen before being carefully packed up. There's still time to buy your share!
In Pelican...Our online store got up and running last month which is something Yakobi has been working towards for a long time! We now have one storefront for both our Hook & Line and our Gillnet fish! Thanks Celeste and Tyson for making this happen. And thank you to all of our wonderful customers for your support! Prawns & Scallops sold out FAST, and there are a variety of tasty items including smoked salmon jars available!
We are also in the depths of hiring for the season, which is always exciting and stressful. Other than that just plugging along in the cold and snow here at the plant, with a few fun breaks- building giant snowmen and celebrating Marin’s 6th birthday!!
One of our biggest projects Seth has been working on is a new freezer system which is always logistically interesting in a rural fishing village in Alaska! Streamline here we come . . . slowly but surely. Our case-up employees are very excited to wear freezer suits all summer.
And speaking of rural, because of our isolation and extremely limited medical facilities here, we had the opportunity to get the Covid-19 vaccine. Most of Pelican is now inoculated. A HUGE thank you to our hard working State & SEARHC Nurses!
Pre-Season Shares are now available!
Get your salmon stockpile to be harvested during the 2021 season. Taku River Reds, Coho Salmon, Troll Caught King Salmon, Pink Salmon, and Hook & Line Caught Halibut shares are available at a discount through June 20th.
Shares will be delivered around September 1st depending on the species run times.
Every spring we are getting our boats and gear ready for the upcoming harvest season. Hundreds of hours and thousands of dollars are required to fish effectively and safely. Last year we began offering pre-season orders to reserve your piece of the harvest. Thank you so much to those of you who ordered and stuck with us through a difficult harvest season.
The run was small and Covid threw a huge wrench in the works catching, processing, and delivering all of the orders, but in the end we were able to get all the fish delivered and hopefully enjoyed by you guys. You're awesome!
$130 Best-In-Class Specialty Box Hand Selected by Mark Bittman
If you’ve ever read a cooking article in the New York Times, you’ve likely come across the work of Mark Bittman. He is hands down one of the country’s most respected culinary experts and a huge fan of our fish! We are excited to announce the availability of a limited-edition 5 lb. Specialty Box partnership with Mark containing a few of his favorite selections and recipes for preparing each.
The Specialty Box with Spot Prawns, King salmon, Coho salmon burger, and Rockfish is available through a subscription to the Bittman Project.
Check out this great recipe from Mark for salmon burgers;
Mark Bittman Salmon Burgers
We love these as a healthy and delicious alternative to beef that our whole family enjoys. We like to use salmon burger or boneless, skinless fillets. Either way, they are amazing.
1 ½ pounds skinless, boneless salmon
2 teaspoons Dijon mustard
2 shallots, peeled and cut into chunks
½ cup coarse bread crumbs
1 tablespoon capers, drained
Salt and black pepper
2 tablespoons butter or olive oil
Lemon wedges
Tabasco sauce
PREPARATION
Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run — stopping to scrape down the sides if necessary — until the mixture becomes pasty.
Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a 1/4 inch or so; be careful not make the mixture too fine.
Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)
Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: Let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.
Thanks for taking time to catch up with us! Let's all hang in there, Spring is on it's way!
-Seth, Anna, Chris, Tyson, & the Yakobi Crew