There’s nothing quite like fresh wild caught Alaska salmon; but how the heck is a California girl supposed to get her hands on such a find? Fortunately, we are lucky enough to know an amazing family who lives right here in Chico who happen to run a small Alaskan based fishing company. This father and sons team seasonally travel to Alaska to catch salmon and have it sent back to Chico, CA. The process in which they catch, process, and freeze the fish is amazing and produces the freshest tasting salmon I have EVER eaten.
If you live here in Chico, you can find Lance Alldrin and his family at the Saturday morning market selling their amazing fish. You can also visit the Alldrin’s website for more information about the possibility of having salmon shipped right to your home.
Below is a bio written by Lance Alldrin about his business. Following the bio is a recipe I came up with showcasing some of their amazing salmon! You can also look forward to a few more salmon recipes showing up on the blog later this week thanks to the Alldrin family!
Alldrin & Sons Alaska Salmon
Products: Wild Alaska Sockeye Salmon in frozen, vacuum bagged fillets and portions, smoked salmon, cedar BBQing planks.
History/Philosophy: Our family bought into the commercial salmon fishery in Alaska in 2005. We choose to participate in this fishery because of our belief that our natural resources need to be maintained at healthy levels before “mankind” gets a chance to influence them adversely. All commercially caught seafood in Alaska is certified as “sustainable” by the Marine Stewardship Council (MSC). This certification is based on the state of Alaska’s constitutional mandate that stipulates that all fish “be utilized, developed and maintained on the sustained yield principle.” In all areas of Alaska that allow commercial fishing, the commercial catch is allowed only when the biological escapement goal for each specific river system is reached.
During the school year I act as a school counselor at an alternative education high school in Corning CA. During the summer months, my three teenage boys and myself run a small fishing operation out of Kenai Alaska. All of our fish are handled responsibly with the catch immediately going into slush ice totes where they are kept at near freezing temperatures until being processed by a certified processing plant later that day. They are cut into either fillets or portions, vacuum bagged, flash frozen and shipped to our storage in Chico CA. For a fresher fish, you’d have to catch it yourself! We currently sell at the Chico Certified Farmers Market and beginning this fall, at the Ferry Plaza.
Employees: Alldrin and Sons! Lance, Caleb (age 18 with 7 seasons in Alaska), Tim (age 14 who just completed his second season fishing) and Luke (age 13, who just completed his second season fishing). Wife Mary helps at the market, keeps the finances in order and prefers her fish interaction to be limited to a fillet on the BBQ!
Organic Certification: None as there is no certification for Alaska fisheries.
Now – a recipe!
Butter Poached Salmon with Warm Tomato Relish
1 small red onion, sliced
2 medium tomatoes, diced
¼ cup kalamata olives, sliced
3 tablespoons capers
2 tablespoons grass fed butter
Fresh ground pepper to taste
In a small saute pan melt the butter over medium heat, add the onions and cook until the onions begin to caramelize. Add the remaining ingredients and cook for another 2-3 minutes, remove from heat and set aside. The relish is enough for at least 5 filets.
(This is how to cook one filet, obviously if you are cooking more than 1, you will use 2 tablespoons of butter per filet)
1 salmon filet, skin on
2 tablespoons of butter per filet
Sea salt and black pepper
Preheat oven to 350. Generously season both sides of the filets with salt and pepper. Melt the butter in a small oven proof saute pan until the butter is hot enough to sizzle when you place the fish in the pan. Place the fish in the hot butter, skin side down. Let it cook for about 3 minutes. Start basting the salmon with the melted butter (I just used a spoon to pour the melted butter repeatedly over the salmon.) Continue to bast the salmon for approximately 4 minutes. Finish the salmon in the preheated oven for another 6-8 minutes, dependent on the thickness of desired doneness of your fish.
Top the salmon with a big scoop of the tomato relish and enjoy!