Fish & Fowl

A basic roasted chicken or simply grilled piece of salmon can certainly make a fine foundation for a wonderful meal. But when it comes to fish and fowl, there can also be so much more! “Poultry is for the cook what canvas is for the painter,” wrote the celebrated French author of The Physiology of Taste, Brillat-Savarin. And when you grow up in Alaska, as I did, you also learn to take the artistry of your fish preparations very seriously. In that spirit, here you will find an eclectic collection of fish and fowl recipes to satisfy practically any mood.