Salmon Tender Monroe: Inside a Suquamish Tribal Vessel Unloading Wild Salmon
The Salmon Tender Monroe is a Suquamish Nation vessel operating in Puget Sound — collecting wild salmon from tribal fishing boats and delivering them to shore. This is the story of a living treaty right, a working vessel, and the wild salmon that have sustained the Suquamish people for thousands of years.
Salmon Tender Monroe in Puget Sound | Washington Salmon Fishing
Learn about Washington State salmon fishing season, tribal fisheries, and the important role salmon tenders play in transporting wild Pacific salmon throughout Puget Sound and the Pacific Northwest.
Wild Coho Salmon Steaks Guide | How to Cut Salmon Like a Pro
Discover the professional Pacific Northwest method for cutting Wild Silver (Coho) Salmon into perfect steaks. Learn expert seafood butchering techniques, proper steak thickness, and the best ways to prepare wild salmon for grilling, pan-searing, or oven baking.
Washington State Dungeness Crabbing: Fast-Paced Fishing in Puget Sound
Commercial Dungeness crabbing in Washington State is fast, precise, and highly coordinated. In Puget Sound, crews deploy crab pots at full speed during short fishing openings, making every minute count.
Salmon Tender Monroe: How Puget Sound Salmon Fishing Works
The salmon tender Monroe is part of the working fleet supporting salmon fishing in Puget Sound. Tender vessels collect salmon from fishing boats and transport the catch to processors, helping fishermen stay longer on the fishing grounds during busy seasons.
Fresh Silver Salmon Cutting: Fillet Portions & Split Head for Soup
Fresh from the season, Silver Salmon (Coho) is expertly cut into clean fillet portions, with the head split for a rich, traditional salmon soup. A true wild seafood experience.
How to Cook Giant Red Rockfish – Baked with Mushrooms & Crispy Bacon
Meet Giant Red Rockfish — the bold, firm white fish that's perfect for baking. In this easy seafood recipe, we pair it with savory mushrooms, garlic, and crispy bacon for a protein-rich, crowd-pleasing dinner. Wild-caught, easy to fillet, and packed with flavor.
Tribal Salmon Fishing in Port Madison Bay: Suquamish Fishermen and the Fight for Local Seafood Access
In the quiet waters of Port Madison Bay, Suquamish tribal fishermen carry on the sacred practice of harvesting salmon by net. But while the tradition lives on, many wonder: Why isn't this fish — caught feet from shore — available in our grocery stores?
F/V Karin Lynn – The Hidden Side of Alaska’s Salmon Tendering Industry
F/V Karin Lynn plays a vital role in Alaska’s salmon industry, but tendering delays may compromise freshness. This article explores the reality of how wild salmon travels from sea to plate — and what it means for quality.
Family-Owned Dungeness Crab Boat in Commencement Bay – A Day on the Water + Recipe
Join a hardworking local crab crew as they haul wild Dungeness crab from Commencement Bay, Washington. This is the story of everyday people, honest work, and fresh seafood — plus a classic Pacific Northwest-style recipe you can make at home.
A Day on a Dungeness Crab Boat in Puget Sound – Catch, Cook & Crabbing Spots in WA
Step aboard a hardworking commercial crab boat fishing for Dungeness crab in Puget Sound. Watch the full process from pot drops to cooking tips, and explore the best local crabbing spots in Washington State.
Port Gamble Dive Boat Chases Sea Cucumbers & Urchins – Commercial Harvest in Puget Sound
Captured with immersive drone footage, this story follows a small dive boat as it speeds into Port Gamble Bay to harvest sea cucumbers and sea urchins. Explore the hidden risks of commercial diving, why these delicacies are so prized, and where to buy them online.
Dungeness Crab Boat Arrives at Shilshole Bay Marina – Pot Season Begins
As Dungeness crab season kicks off in the Pacific Northwest, we capture a rare drone-view arrival of a commercial crab boat pulling into Seattle’s Shilshole Bay Marina. Learn why this fishery matters, how big the catch can be, and where to order fresh crab for your own table.
Historic F/V Pelican (1930): A Wooden Longliner Still Fishing Halibut & Black Cod in Puget Sound
The F/V Pelican is more than a fishing boat — it’s a floating chapter of maritime history. Built in 1930, this wooden longliner still fishes the waters of Puget Sound and Alaska for halibut and sablefish. Discover how this vessel honors a legacy of sustainable fishing nearly a century after it first launched.
F/V Arcturus Arrives in Shilshole Bay: Alaska Fishing Vessel Captured by DJI Avata FPV
In this stunning 4K drone video, the F/V Arcturus — a seasoned Alaskan stern trawler — makes a striking entrance into Seattle’s Shilshole Bay, heading for the Ballard Locks. Captured by DJI Avata FPV, this immersive footage offers a rare, close-up look at one of Trident Seafoods’ iconic working vessels in action.
F/V Sofia Lynn: A Deep Dive Into Alaska’s Commercial Salmon Fishing Vessel
Explore the F/V Sofia Lynn, a vital commercial salmon vessel operating in Alaska’s wild fisheries. Discover how it helps harvest premium wild salmon and supports sustainable seafood.
Inside the F/V Northwind: Alaska’s Salmon Tendering Workhorse
Discover the untold story of the F/V Northwind, a vital salmon tendering vessel supporting Alaska’s commercial fishing industry. Learn how it operates, its key role in the supply chain, and how it connects you to your favorite wild salmon.
How to Make Traditional Salt-Cured Steelhead Salmon – Columbia River Yukola Recipe
Yukola is one of the oldest fish preservation methods in the Pacific Northwest — salt-cured, air-dried salmon practiced by Columbia River tribes for thousands of years before refrigeration. This guide covers the history and origins of yukola, why steelhead is the right fish for this preparation and how it differs from Atlantic salmon, the step-by-step recipe, and what the finished product actually tastes like. The result is denser, chewier, and more intensely flavored than anything you will find in a grocery store.
Grilled Garlic Butter Oysters – Friday Harbor Recipe & Travel Video
I have been visiting Friday Harbor on San Juan Island for 25 years and every time I come through I stop for the grilled oysters. They are the best on the West Coast. In this article and video, we share the recipe — fresh Pacific oysters, garlic butter, white wine, and a hot grill — and explain what makes Pacific Northwest oysters different. Simple preparation, exceptional ingredient.
Northwest-Style Dungeness Crab Cakes: The Ultimate Recipe
Malossol Ikura – The Finest Coho Salmon Roe for Every Gourmet Enthusiast
Celebrate the New Year with a Luxurious Red Caviar Tasting Experience
Shop Now
Main
