Wild Salmon carpaccio with capers and mustard-dill sauce

The sockeye salmon from Cook Inlet is an anadromous fish. This means that in summertime, it swims from the sea up the stream in the Kasilof-river to lay eggs. That’s hard work, so beforehand the fish fills its belly with plankton and little shrimps (hence the gorgeous deep red colour). When the Chase Family catch the fish, it’s at its fattiest - and packed with flavour!

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Origin

Kasilof is on the Kenai-peninsula, an area in the south of Alaska that’s known for its rough and rich nature. Not many people live here: the population of the village is about 500-600 people. The peninsula is surrounded by Cook Inlet on one side and the Gulf of Alaska on the other side.

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Fish with a story

For his whole life, fisherman Brian lives in Kasilof during salmon season, nowadays with his wife and two kids. Off-season he lives in Seattle and works for the American coast watch. He loves cooking for his family, preferably on an open flame. ‘Make sure that the salmon is cooked, but still juicy, and serve it with lemon juice, chopped garlic and a sprinkle of sea salt. Pure and natural - naturally delicious!’

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Fishing Method

The Chase Family fishes with floating gillnets that they lay out in the morning with open fishing boats and they use the floaters to create a wall. When the salmon swims against those little walls, they retract the nets.

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Between the end of June to mid-August the salmon swim by the coast of the peninsula Kenai en route to the Kasilof-river. The state of Alaska meticulously notes how many fish swim up the river to lay their eggs, and only if enough fish have passed, fishing is allowed. This way the catch remains in healthy balance with the fish data.

Straight from the ocean

At Fish Tales we want you to know what the origin is of your fish and what has happened between the catch and your frying pan. We believe that a fully transparent chain makes it easier to choose for fair products - and to enjoy your fish totally guilt-free.

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