Jolly Wally's Dock Talk

🎌 What is Ikijime — And Why Alaska Should Start Using It 🧠🐟

There’s an old Japanese technique that’s just starting to make waves in high-end seafood circles — and we think it’s time Alaska gets on board. It’s called Ikijime (ee-kee-jee-may), and...

🔥 Smoked Salmon: A Tasty Tradition That Goes Back Centuries 🐟

Did you know smoked salmon has been around since the 12th century?That’s right — long before modern kitchens, people were already finding smart (and delicious) ways to preserve their catch....

🎣 Bleed Your Fish, Folks—Your Taste Buds Will Thank You! 🩸🐟

Alright, let’s talk fish guts—well, not quite. We’re talkin’ blood. Specifically, why getting it out of your fish—and doing it right—makes all the difference between “meh” and mouthwatering. Whether you're...

Dry Aging – Elevating Alaskan Seafood

🚫 Wait—Isn’t Fresher Always Better?

🐟 How to Tell a Tall Fish Tale—Without Lying (Much)

It was at least 80 pounds—no, 90. And I fought it for a solid hour with nothing but a bent spoon, a twisted line, and pure Kenai grit. Just me,...