Written by Leslie Taylor
KETCHIKAN, Alaska — LaDonna Gundersen has spent every summer for the past two decades working side by side with her husband Ole on the LaDonna Rose, their 32-foot commercial salmon fishing boat based in Ketchikan in Southeast Alaska. This month she is releasing her third cookbook, My Tiny Alaskan Oven. The tiny oven of the title refers to the 18 x 21 inch diesel oil stove on the boat and its tiny 'easy bake oven' which is only big enough for an 11 x 7-inch pan, a situation familiar to many boaters. When at sea LaDonna refuses to serve 'heat and eat' pre-prepared meals. Over the years she's developed a repertoire of quick-to-fix recipes using easy-to-find ingredients that don't sacrifice flavor. These form the basis of her cookbooks.
When the Gundersens first bought the boat, LaDonna started out by seeking advice from other fisherman on how to use the tiny stove effectively and was generally told that the stove was strictly used for boiling water for coffee and keeping the cabin warm. One person went so far as to suggest that she should not be in the cabin making homemade meals, but should instead install a microwave and eat canned foods so that she would have more time to be on deck with her husband. Not what she wanted to hear or how she wanted to eat, she set out to master the stove and create a repertoire of inventive and quick and easy-to-prepare dishes. Frequent requests from others to share her delicious, boat-friendly recipes lead to the idea of publishing cookbooks. The recipes she shares in all her cookbooks are the same recipes she created onboard and prepares regularly with her tiny Alaskan stove and oven during the fishing season. She also cooks them in their kitchen at home during the winter.
"There are no supermarkets at sea and depending on the tides and the fish, I may have very little time to fix a meal," says LaDonna. "But just because we're on a boat doesn't mean we have to sacrifice taste or quality. I have to plan our meals and make the most out of every single ingredient that is available to me, but a little creativity and planning ahead is all it takes to have plenty of tasty meals."
Read the full story at The Fishing Wire>>
National Fisherman Live: 3/10/15
In this episode, Online Editor Leslie Taylor talks with Mike McLouglin, vice president of Dunlop Industrial and Protective Footwear.
National Fisherman Live: 2/24/15
In this episode:
March date set for disaster aid dispersal
Oregon LNG project could disrupt fishing
NOAA tweaks gear marking requirement
N.C. launches first commercial/recreational dock
Spiny lobster traps limits not well received
The Gulf of Maine Research Institute is partnering with restaurants throughout the region for an Out of the Blue promotion of cape shark, also known as dogfish. Starting Friday, July 3 and running until Sunday, July 12, cape shark will be available at each participating restaurant during the 10-day event. Cape shark is abundant and well deserving of a wider market.
As a joint Gulf of Mexico states seafood marketing effort sails into the sunset, the program’s Marketing Director has left for a job in the private seafood sector. Joanne McNeely Zaritsky, the former Marketing Director of the Gulf State Marketing Coalition, has joined St. Petersburg, FL based domestic seafood processor Captain’s Fine Foods as its new business development director to promote its USA shrimp product line.