The Fish and Game biologist decided to close the Akwe River by emergency order last week. We closed the shop and went out anyway! Gorgeous sunny weather to start the week, then it turned foggy and drizzly for when we needed to fly out. So opposite of what we’d want – drizzle when fishing and sunny when flying…
Not many fish in the confluence hole, just a few about 100 feet below.
I dropped the kids off the day before, then Teen and I flew out late Saturday. Tanis and Eden had much of the chores done. Someone had borrowed our ATV sometime last fall and didn’t put it back under cover, so a bear ate the seat ad the fuel tank was full of crud and water. We spent most of Saturday getting the carburetor and tank cleaned out and the Honda running again, followed by getting the boat on wheels and the outboard running again too Sunday morning.
What is left of our Honda seat
Sunday noon, we were ready to take the boat from the Italio to the Akwe. Launched it, went upstream to set a subsistence net and take a look at the river and fishing holes. The week before, the biologist flew the river and didn’t see any fish at all. This time, we saw a few from the air Friday and many more by Sunday from the boat. We set the net in a pretty crappy spot – wide, shallow and flat with less than 1/3rd of the channel blocked. Went back to the cabin for lunch. An hour later, the kids went out to check the net and found 83 sockeye waiting. We only wanted 30… OOPS!
We spent the rest of the afternoon cleaning and icing the catch. Monday, the weather was terrible, so had to wait till 3pm to fly back to town with the girls and gear first, then Tanis and fish last. Didn’t get ready to start canning till about 6pm.
Cleaning and icing the fish, with a school of baby salmon eating their aunts’ guts…
We put up 9 1/2 cases of jarred sockeye. We haven’t canned fish for a few years, so this will be nice to have through the winter. Subsistence is a vital part of rural Alaska life. It is so expensive to ship food in by air or boat that our local seafood and moose are our primary staples. We dropped off half the fish at Glacier Bear and had them vac-pack and freeze them. Saved one to bake fresh fir dinner. And found a 5 gallon bucket of frozen moose meat in the chest freezer that was intended for grinding for burger, so we canned it in chunks. 2 1/2 cases of pints in a 5 gallon bucket of moose meat, in case you need to know for the future…
Took two days to process all the fish, but we’ll have protein through the dark winter months this year. I would have rather fished through the entire weekend and sold my catch, but they are opening us this week. Hopefully there will still be a good run ahead, even though the Situk seems to be slowing down a bit.
A side-by-side comparison of raw and cooked sockeye. That brilliant colored meat is what they try to dye the farmed fish to look like (and fail). Cooked… not so spectacular. But it tastes incredible and is naturally packed with all that Omega 3 fat we’re supposed to be taking in pill form… Good to have a full pantry.
And a boring video of Tanis and I cleaning fish… You have to cut the dorsal fin off subsistence fish, so it can’t be sold to the fish plant. The boat was tilted and the seat very slick. Hard to do anything with the slimy fish in that seat… I don’t think the videos show for those of you on e-mail subscriptions. Sorry.