Natural Food, Local Knowledge

Stop a Ketchikan resident on the street and ask him "salmon fillet or salmon steak?" Not only will he have an opinion, he's likely to support it by sitting you down to describe his favorite recipe - in detail. That's because Alaskans know seafood. We have been harvesting from the sea for generations, and delight in sharing the experience. Peeling back the shell of a succulent spot prawn, flaking the perfect fillet of halibut, triumphantly pulling out a colossal chunk of meat from a Dungeness claw! Your private chef will entertain you with seafood creations and desserts that will leave you wanting more. Passion is an important word; allow us to create a feast to rival our more worldly counterparts in the lower 48. Slow down and relish the pure, fresh taste of Alaska.

Slow Down, Savor, Unwind

Within minutes, each fish is pulled from the water by Chuck Hanas on the F/V Sand Dollar and immediately dispatched, cleaned and buried in ice. These artisan fishermen who work independently in our pristine waters know that handling a quality fish is similar to a perfectly aged bottle of Bordeaux. Experience Alaska's heritage as you savor premium nautical fare that has made the Last Frontier the gold-standard in seafood. As you surround yourself with sights and sounds of the Ketchikan waterfront experience the dreamy taste of hand-troll-caught salmon. Our chefs have established firm relationships with our local fisherman which results in simple, fresh, organic meals made with matchless ingredients. Whether you are a gourmand or simply enjoy excellent cuisine, you will depart satisfied in body and mind.

Golden Age of Dining

The human propensity to celebrate events by feasting dates to the dawn of time. After a warm welcome, the aroma of freshly grilled wild King Salmon tells you the feast is about to begin in an atmosphere of our Alaskan hospitality. Enjoy an unforgettable Alaskan party with your family gathered around the table in a celebration of kinship that will make you sigh with pleasure. We prepare time honored seafood creations and delectable Alaskan fare in our gourmet kitchen to create lasting memories.

Location, Location, Location

When you dine on seafood, pulled from the icy waters of Alaska's pristine oceans, the term "atmosphere" takes on a whole new meaning. Choose to enjoy your meal surrounded by bustling fishing vessels, in a private waterfront dining room, elegantly set for your party, overlooking the harbor to remind you of nature's proximity. Or, travel by authentic open-air skiff and let nature provide the most alluring setting for any dining experience at our wilderness campsite where you will dine al fresco around a crackling campfire. With either choice your private chef prepares a crisp, aromatic, inventive feast for your taste of local traditions.

Good For You, Good For the Earth

For many years, doctors have been clear that omega-3 fats are an excellent aid to a healthy heart. The American Heart Association recommends people eat fish (preferable high-omega-3 fish like salmon) twice a week. In addition, Alaska's wild fisheries are notably the best-managed in the world. What we produce is far more than just food, for it represents an entire culture-the culture of the family fishing boat. It represents the tapestry of rural life…the love of our landscape…the intimate understanding of local climate and conditions. Enjoy our wild seafood with the knowledge that it is healthy and good to the palate as well as the planet.

"Last one," Captain Larry Painter calls to his first mate. The F/V Wendy Anne bears down on the final buoy, floating in the Behm Canal just north of New Eddystone Rock. 400 below the hull, the shrimp pot rests on a rocky ledge. As the first mate leans over the side to hook the buoy and run it through the pot-puller, Larry tightens the straps securing the 75 shrimp pots stacked on the back deck.

The puller hums as the heavy pot ascends to the surface. Pulling it aboard, the two men empty the pot into the sorting bin and begin sifting through the catch. "Got some nice ones here," Larry comments as they go through the shrimp to release the by-catch. A few small flounder, a sea star, and a octopus are returned to the sea, and the shrimp are poured into the live-well, filled after the five-day trip.

Turning the Wendy Anne, they begin the return journey. The sun sets as they motor past the Misty Fjords and her 6,000 foot granite cliffs. It is dark as they pass Point Alava, Bold Island, and turn at Mountain Point. A 15-knot southerly wind pushes the stern as they enter the Tongass Narrows, and slip past the red and green blinking buoys, toward the lights of Thomas Basin Harbor…toward home.