Fish Alaska -

Fishing and hunting have always been my passion. We moved to Alaska 16 years ago to experience the adventure. Not knowing where to start, I stumbled across the Fish Alaska magazine. Fish Alaska magazine has been my guide to exploring the state and pointing us in the right direction for not only fishing, but outdoor gear, and Alaskan adventure services. I have shared subscriptions with family and friends in the lower 48, which motivates them to vacation in Alaska. Years ago, I held many magazine subscriptions. But today, the only two magazines we subscribe to are Fish Alaska & Hunt Alaska. I would highly recommend both of them.

George Krumm. I share your opinion about the ADFG presented in CREEL. Why does the ADFG get away with such poor stewardship? It is because there isn't a media outlet that allows the trueth to be told about Alaskan fisheries. Scott Crowther

What an awesome morning! I had a buddy up from the lower 48 That wanted to go fishing so we gave Spencer a call. He was very accommodating and punctual even having hitting a moose on his way to meet us. Haha. His equipment is in great shape, he fillets the fish for you and makes sure everyone is having a great time! We ended up taking home our limit! Highly recommend I Fish Alaska! I will be back for sure!

Not a review of the website but the recipe for Parmesan & Asiago Crusted Halibut posted on it. Good idea and the sauce was great (after I altered the ingredients) but the fish and the actual recipe measurements are way off: for someone not experienced in the kitchen, they would lead to a rather sad and unappetizing mess, I fear. The whole idea proposed of 1:1:1 is overwrought. I would suggest you stick to asiago cheese otherwise, what's the point? The parmesan overpowers the more delicate taste of asiago. The amount is, for four pieces of haddock, absurdly over the top! As is the number of eggs for an egg wash! Utterly ridiculous. One cup of asiago, one cup of panko, two eggs. Sear the fish on a medium low heat! Important or you'll burn the delicate fish and crusting and it'll not be cooked through. I placed a lid on the top of the pan while browning each side. Give it about five minutes a side.I didn't time it... I served the fish on a medley of green and yellow zucchini, with sliced carrots with a side of egg noodles. The sauce is another matter. I doubled some the measures and halved others: ½ cup each of white cooking wine and white vinegar, a full banana shallot, ⅔ cup of full cream, and ONE stick of butter was perfectly adequate. This, with half the amount of lemon zest you suggest (it would have been MUCH too tart otherwise) was dead right for the SIX pieces of fish I cooked and for drizzling the pasta and vegetable medley. By the way, there is no need to get all up yourself and "place the fish in the refrigerator" (where it presumable already was anyway) or "chill the butter" and add "one piece at a time" to the sauce. That's just simple pretension! :-D Good luck.

It must be just me. Possibly I’m uneducated when it comes to species preservation. I read articles concerning depletion of stock and diminished runs. I then read articles, (in Alaska’s premier fishing magazine) containing photos of prodigious amounts of fish being caught by two people. I’m sure limits were being honored, but it seems like over- kill to me. Brian Whyte Subscriber

When I was younger...say 1970's, we use to go to a swimming hole at ships creek. Never failed we would see Moose also...

I love this mag! There is always something interesting to read, learn and share with others.