The Simplicity of a King Crab Dinner

The Simplicity of a King Crab Dinner

December 21, 2017

This holiday season has got me thinking about the simple things in life. The light on the water here in Kodiak harbor. A pair of sturdy boots. Sharing fishing traditions with my son. Swapping seafood recipes with a good friend.

There’s a lot to be thankful for. The halibut season ended last month, and right now the Red King Crab fishery is in full swing. It’s open until January 15, but our local Kodiak vessels got their part of the quota by November 8. (Check out the drone footage I took of the last boat coming in on our Facebook page).

These schedules of seafood openings and closings are part of our everyday lifestyle here on Kodiak Island. It comes with making a living off the land, and harvesting our own subsistence catch to offset the fact that it’s expensive to live in this remote part of the country. Earlier in the fall my son and I went out on some halibut runs. The days were beautiful, and we pulled up some nice ones. The largest was 140 lbs, and our freezer is set for the winter months.

When I eat a halibut or King Crab dinner, I’m grateful for the proximity of the fishery, that I can get to know the fishermen whose catch I’m selling, and that I can see this hardworking industry up close. There’s a heart and soul to it that isn’t easy to capture in a description on our website, or in a catchy marketing quote. It’s about the light on the water, time with family, fishing boots, and shared recipes.

Speaking of: it’s really easy to prepare a King Crab dinner; there’s no fuss. But there’s a lot of care that goes into getting it from the sea to the table. And it tastes about as delicious as any meal could.

Happy Holidays!

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