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Buchanan Salmon Fishing

Commercial Fishing for Wild Alaskan Salmon

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Lettie Lavern Fox Buchanan

October 24, 2013 by Commercial Fisherman

L&P-BuchananDolly Fox Buchanan left us to join her husband Perry on Sept. 23, 2013. She was born on June 23, 1936 to Harriet and Thomas Fox in Seldovia, Alaska, the youngest of six children, and nicknamed “Dolly” by her family. She loved Seldovia, but left to move to Seward when she married Perry Buchanan, where they raised their three children. Perry and Dolly enjoyed having Dolly’s mother live with them in her later years.

Dolly loved fishing, helping string fish for the smokehouse, playing with her treasured Shih Tzu dogs and playing bingo with her friends. She especially loved doing beautifully detailed handwork, especially crocheting, often creating beautiful wedding dolls as gifts.

Wedding-Dolls

She is survived by her brothers, Thomas Fox, Arthur (and Martha) Fox and sisters, Mae (and Freddie) Sharp and Delores (and Pete) Peterson. She was predeceased by her brother Andrew Fox. Her children are Cathy (and Richard) Johnson of Bossier, Louisiana, Steven (and Janet) Buchanan and Thomas M. Buchanan of Seward, Alaska. She has eight grandchildren and six great grand children. She also helped raise many other children in the Seward area and counted Barbara Peterson as a special friend and one of her children.

A private service will be held in the spring of 2014.

Filed Under: Family

Caviar

July 13, 2012 by Commercial Fisherman










We made caviar from a few reds that they guys caught. It’s awesome!

DJ digging in!

We are really enjoying it – even Tom, who said “no, thanks” but then couldn’t stand to watch us enjoying something so much without trying it himself.

DJ and I searched recipies on Instructables the Food Network and YouTube (of course!) and we decided to do a double batch, testing brining before and after separating the eggs from the membranes. We didn’t see much difference, but we did see a lot of difference in the taste, based on brining time.

The eggs separated a lot easier than a previous time that I’d tried this, years ago. The freshness of the fish and cold temperature of the eggs really helped this time. We brined for about 6 minutes and that seemed to be just fine. The flavor is light and delicious and they are keeping quite well in the fridge – that is until someone pulls out the batches and crackers!

We’re looking forward to trying this with the silvers, pink and keta salmon too.

Filed Under: recipes

Humpy Burgers

July 9, 2012 by Commercial Fisherman

We’ve been talking about doing this for a long time: grinding up pink salmon and making burgers. It took waiting for some pinks to come in, and be caught, but we finally got one and today was the big day. Tom used his Kitchen Aid to grind the fish, after slicing out the bones, and then he fried the patties in olive oil. Trident Seafoods does this and Costco sells them, so we figured that they must be onto something.

Pink Salmon Burger


They are!

These were awesome! Tom, Marguerita and DJ each ate one, fresh (well, the salmon had been in the fridge for a day) and we LOVED them!

Marguerita had hers plain, DJ went all out with bread, lettuce, catsup and mustard and Tom started out with a plain burger and then added Monteray Jack cheese. What a great meal, we can’t wait to try this again.

Filed Under: recipes

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