Ketchikan | A Fish Story
Ketchikan is more than just a quaint-looking little hamlet on Alaska’s fabled Inside Passage. It’s also a bustling fishing community with a commitment to sustainability and quality that is unequaled around the world.
Founded as a fishing town in the late 1800s, Ketchikan quickly earned its reputation as the “Salmon Capital of the World.” More than 100 years later, it’s still a major purveyor of fresh-frozen and canned wild salmon. Each year, the city’s processors send more than 45M lbs of local, wild-caught salmon (and halibut) to grocers worldwide.
If you’ve ever wondered how we catch all those fish, what becomes of them after they’re caught, and how we are ensuring there will be enough fish to catch and enjoy for centuries to come, this artful documentary will not only answer your questions, it will send you running to your local fishmonger’s for some wild Alaskan seafood.
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I just watched this video all the way through--Most interesting and engaging. Russell Cockrum was right on when he says, "All this seafood that we're catching as Alaska--It should have 'Alaska' stamped on it. You know it's Wild Alaskan seafood." With all the generic "Wild Pacific Salmon" that shows up in stores and gets served in restaurants, much of it is labeled "Product of China" meaning that the product goes through its final processing there, mainly to remove pin bones which is done by cheap hand labor. To get to that point, the fish is caught wherever--US, Canada, Russia, China, Japan, etc, frozen locally then shipped to China where the product is thawed, processed, re-frozen, packaged and shipped worldwide including the United States. To insure consumers here in the US are getting top quality, one needs the assurance that Wild Caught Alaska Salmon is caught and processed in the US.
My dad and his uncle Tillman ran a fish trap on Baranof island in 46 after they got back from the war.