Salmon tales and local seafood in Seattle

You’re fishing a few miles off the Alaska coast with snow-covered mountains lit up in the afternoon sun as the backdrop. You pull another bright coho salmon aboard as you’ve been doing for the past several days, one fish at a time. You stun the fish before bleeding, gutting and rinsing it clean in the water sluice before carefully packing it on ice in the hold.

When the hold is full, you’ll motor back to port, cringing at the expected cost (often more than $1,000) to fill the fuel tank with diesel. Then you’ll worry about the prospect of having to charge your customers extra just to afford to go out again.

Staying afloat is often a struggle for independent fishermen.

Kat Murphy describes the joy of providing wild caught salmon and other wild, local seafood to her customers and her community.

This was part of the firsthand experience Kat Murphy shared with a captivated audience at the KNOW FISH Dinner® hosted at Cora Pizza & Plates in Seattle on Oct. 16. While Kat talked about the challenges that fishermen like her and her husband Luke constantly face, attendees feasted on the delicious grilled coho salmon that Kat harvested and that Chef John Sundstrom cooked perfectly and finished