Copper River Salmon (Cordova, Alaska)

CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD)

I hemmed and hawed: do I write something or should I let the images speak for themselves? As a photographer, you hope that your pictures are strong enough to tell the whole story. When shooting a restaurant, it's possible to do this. A five day trip to Alaska, however, is more challenging. While I want to give these images some context, to provide a play by play of the week's events would result in an epic entry.  So, I'll try to keep things concise.

Cordova is located 160 miles southeast of Anchorage. It is only accessible by plane or boat, which, surprisingly, doesn't seem to effect tourism as much as one would expect. The population, I was told, is approximately 6,000. That number, however, decreases significantly, to 2,500, during the winter months.  Salmon fishing is their main industry, with an estimated 480 drift gillnet permits participating this summer. In addition, there are local and state organizations developed to assist the fisheries and preserve the area's natural resources, such as the Copper River Watershed Project, which "works to foster the health of the Copper River watershed's salmon-based communities, economies and cultures." In addition, there's the Department of Fishing and Gaming, which "manages approximately 750 active fisheries" and "foster[s] the highest standards of scientific integrity and promote innovative sustainable fish and wildlife management programs to optimize public uses and economic benefits." You will also see some images of a fish and game sonar station, located near Child's Glacier and the Million Dollar Bridge (also featured in the post), where, over the course of the season, three researchers each work eight hour shifts to track the salmon and other wildlife that pass through the river.

There are five different species of wild Alaskan salmon: King (aka Chinook), which is red in color and high in omega-3s, Sockeye, pictured below at the salmon filleting demo, Coho (aka Silver), which are a bright orange-red color, and Chum and Pink, both of which are less oily and not as flavorful (making them the least profitable).

Walking down the streets of Cordova, you'll see folks waving at each other.  Towards the end of my time there, this happened on quite a few occasions. I'd be in town and would see someone I'd met the day before. Big hellos and hugs. Friendly. Welcoming. I'd never thought that Cordova, being as remote as it is, would be a place I'd feel connected to. But that's exactly how I felt: like a part of a community. And it's one that I hope to return to in the future.

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Disclosure: While Copper River Salmon Marketing covered travel expenses, I was not monetarily compensated for my time or for the creation of this blog post. All opinions are my own.

Marinated Feta + Garlic Scape Pesto

Marinated Feta + Garlic Scape Pesto

Some trips are just trips. You go, you sightsee and you eat at a few local joints. Then there are the ones that leave a lasting mark. I knew early on that my time in Alaska would be special. It was on our second night in Cordova that we had the pleasure of being fed a home-cooked meal by the wife of a local fisherman (a meal, I must add, that included the best chowder I've ever consumed). While our host wined and dined us, we had a chance to talk to a roomful of locals, all of whom were both curious about who we were and who were also eager to answer any of our questions (and we had lots of them).  It was as if we were being welcomed into a friend's house and, by the end of our time in Cordova, I did feel like I had made friends. A rare occurrence on any trip, let alone one organized by a marketing company. You'll get a lot more information (and photos) in a post I hope to share next week. But, for now, I'm just trying to digest the experience.

Garlic Scape Pesto

Marinated Feta + Garlic Scape Pesto

Marinated Feta + Garlic Scape Pesto

Marinated Feta + Garlic Scape Pesto

Marinated Feta + Garlic Scape Pesto

 

Marinated Feta and Tomatoes

Servings 8-10 servings as a side

Ingredients

1 lb feta, drained of liquid 1/2 cup grape tomatoes, quartered 2 tablespoons chopped fresh dill Zest of one lemon Black Pepper 1/4 cup olive oil

1 baguette, sliced

Directions

1. Remove some of the outer liquid on the feta by patting it down with a paper towel. Cube feta and transfer to a mixing bowl. Add grape tomatoes. Mix in dill and lemon zest. Season with black pepper.

2. Add olive oil and gently toss to coat. Let sit for 1 hour before serving.

3. Serve on top of sliced baguette with some garlic scape and basil pesto (see recipe below)

Garlic Scape and Basil Pesto

Servings 8-10 servings as a side

Ingredients

6 large garlic scapes, coarsely chopped 1 cup basil leaves 1/3 cup olive oil 2 teaspoons lemon juice Kosher salt

Directions

1. Add the garlic scapes and basil leaves to the bowl of a food processor. Pulse until finely chopped.  Transfer mixture to a mixing bowl.

2. Stir in the olive oil and lemon juice. Season with Kosher salt.