In Alaska, salmon caviar—also known as ikura—is made with the help of a very special group of seafood processors. Whether or not you call yourself an “egg room girl” you can make ikura. Join your host Beth-Short Rhoads and KCAW community broadcasting in Sitka, Alaska.

Wild salmon roam free, traveling a thousand or more miles during a life at sea. You can imagine how good they must feel—plenty of exercise, a supply of healthy wild food, and unlimited time in nature. If you’ve ever seen a salmon leap from the water during its homeward migration, it might look like a jump for joy. Maybe it is. Join your host Beth-Short Rhoads and KCAW community broadcasting in Sitka, Alaska.

Are you taking Alaska’s uniquely wild and sustainable seafood for granted? Overfishing of wild seafood stocks is occurring in many places throughout the world—but not in Alaska. Find out why in this episode. Join your host Beth-Short Rhoads and KCAW community broadcasting in Sitka, Alaska.

You’ve heard about slow food. But what about slow fish? This international effort brings seafood lovers together from around the globe to learn about, celebrate, and eat fish—especially those that are procured in a way that is good, clean, and fair. In Alaska, this just comes naturally. Join your host Beth-Short Rhoads and KCAW community broadcasting in Sitka, Alaska.

Pacific cod is like an old friend you love to pal around with—think fish and chips at the corner pub. But sometimes you want passion. Surprise! Pacific cod is still the perfect date. Sprinkle on a little bit of French magic known as persillade, a pesto-like mélange of spices and green herbs, then light those candles. Join your host Beth-Short Rhoads and KCAW community broadcasting in Sitka, Alaska.

Just how long do Alaska’s dark winters last? Long enough to justify eating a lot of mood-boosting salmon, kale, kimchi…and dark chocolate. In Utqiagvik, where the sun doesn’t rise for 65 days, you can the whole bar. Join your host Beth-Short Rhoads and KCAW community broadcasting in Sitka, Alaska.

The word “craft” has its roots in old English, German, and Norse words related to strength, skill, and virtue—all of which are needed to fillet a salmon. In this episode, find filleting tips that might set you on the path to becoming a medieval fishmonger. Join your host Beth-Short Rhoads and KCAW community broadcasting in Sitka, Alaska.

Join famed French author Marcel Proust in real time as he pens his masterpiece A Remembrance of Things Past including the bit about sole meuniere where tender fillets of white fish are cooked to perfection with lemon and butter, leaving behind a plate of bones that are light as a feather and sonorous as a zither. Join your host Beth-Short Rhoads and KCAW community broadcasting in Sitka, Alaska.