Wild Seafood of Alaska and Season 3 of "Martha Cooks" on The Roku Channel
Shows from another interesting and informational season of "Martha Cooks" are now available exclusively on The Roku Channel. Be sure to stream the free episodes!
On one show, I am joined by Hannah Heimbuch, a lifelong Alaskan and third-generation commercial fisherman. Hannah owns and operates a small fishing vessel and set net site that harvests wild Alaska salmon in the North Pacific. Being a commercial fisherman is a physically demanding and challenging job, with long hours in unpredictable weather conditions. Hannah is extremely knowledgeable and very passionate about fishing, and when not on her boat, she spends time as a fisheries advocate supporting the sustainable fishing practices in the state.
Here are some photos of Hannah at work. Please visit Alaska Seafood for more information. And don't forget to stream the newest season of "Martha Cooks" - it's a culinary world tour!
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- Alaska is the nation’s premier source for seafood. More than 60-percent of all wild seafood and 99-percent of wild salmon harvested in the United States comes from Alaska. All seafood from Alaska is wild caught and sustainable. Sustainable seafood is fundamentally important to Alaska; it’s been the law since statehood in 1959 when it was written into the state constitution. In fact, Alaska is the only state with sustainability written into its founding laws. (Photo from Alaska Seafood)
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- Kodiak is the transportation hub for southwest Alaska. Kodiak’s fishing port is the largest in the state and ranks among the top in the country. (Photo from Alaska Seafood)
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- Peak season for fishing runs from May through September, with several major fish species spread across the season – Alaskan halibut, King salmon, Silver salmon, Red salmon, Pink salmon, and Chum salmon. (Photo from Alaska Seafood)
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- Hannah and her partner, Michelle, spend three months of every year fishing for salmon. The daily schedule of a commercial fisherman can be intense. It often starts early before the sun is up. Hannah is out working the nets throughout the day from about 5am until 11pm. (Photo from Alaska Seafood)
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- Here is Hannah on the beach with the giant net used for harvesting fish at the set net site. She often lays out the entire net, checks it, and does any mending if necessary. (Photo courtesy of Hannah Heimbuch)
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- The nets are anchored in place out in the bay. One end is on a reef rock close to shore, the other reaching out into deeper waters. Hannah stays close to land, but she is still at the edge of the open ocean. There’s basically nothing between her boat and Hawaii. Hannah fishes with the tide, and the weather. This means timing is crucial. She keeps track of when the fish are coming in, and when she is less likely to get into bad elements – good planning and safety are everything. (Photo courtesy of Hannah Heimbuch)
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- Here she is picking fish while driving along the set net site. She and Michelle do this every day. They go out to the nets located on open skiffs and check for fish. (Photo courtesy of Hannah Heimbuch)
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- This large salmon is an Alaska coho salmon weighing about 15-pounds. As an Alaska fisherman, Hannah understands the importance of knowing where the seafood comes from. She dedicates her time to ensuring wild caught seafood is available for future generations. (Photo courtesy of Hannah Heimbuch)
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- Here is Hannah with a smaller fish. Alaska’s cold and natural environment produces seafood that has lean flesh, rich flavor, and natural nutrients. Each species has a versatile flavor profile and is a source of protein, Omega-3s, Vitamin D and other health benefits. (Photo courtesy of Hannah Heimbuch)
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- Do you know… Alaska’s abundant fisheries catch and process enough seafood each year to feed everybody in the world at least one serving of Alaska seafood, or one serving for every American for more than a month? (Photo from Alaska Seafood)
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- Here is Hannah with Alaska Dungeness crabs. Watch this episode of “Martha Cooks” to learn how to properly crack Alaska Dungeness crabs. (Photo courtesy of Hannah Heimbuch)
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- And here she is with side stripe Alaska shrimp. These shrimp are slender, pinkish-orange in color, with white stripes running lengthwise on the body. They can reach about eight-inches in length. They have a firm texture and a naturally sweet, succulent flavor. (Photo courtesy of Hannah Heimbuch)
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- Hannah and all the commercial fishermen in Alaska’s industry are committed to the future health and resiliency of fish populations and the surrounding marine ecosystem. They practice careful, science-based and strict resource management. And each season, scientists reassess and determine the optimal harvest levels for the health of individual species and the entire ecosystem. Hannah also eats Alaskan seafood all year long – fresh, frozen, canned, and smoked seafood about three to five times a week. (Photo courtesy of Hannah Heimbuch)
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- For “Martha Cooks,” Hannah provides a glossary of different wild caught Alaskan fish. There is a wide variety of seafood options. Aside from salmon and halibut, there are also multiple varieties of whitefish and numerous types of crab and shellfish.
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- Here is Hannah showing me how to filet a whole wild Alaska sockeye salmon.
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- On the same show, renowned Chef Marcus Samuelson, shows us one of his favorite salmon recipes. Here we are for a quick group photo. Go to The Roku Channel and start streaming our Season-3 shows. It’s free! The entire season is filled with foods from around the world – from fresh Alaskan seafood to a lesson in classic Indian spices to picture-perfect pinwheel lasagna. I’m joined by friends and world renowned chefs who share all the techniques and recipes to recreate incredible dishes right at home. It’s a fantastic selection of shows I know you’ll enjoy.
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