Katherina Audley is afflicted by fish fever, but she didn’t contract the dire malady from sautéing a flounder. She was born in Alaska, where the five varieties of Pacific salmon flourish, and all are totemic species for the locals. Alaskans spend what Lower forty-eighters may consider an inordinate amount of time catching, preserving, preparing, eating and thinking about fish. And not just salmon, but halibut, rockfish, grayling, steelhead and rainbow trout, char, northern pike, and whitefish.
Posted on September 5, 2017 - 3:39pm