|More on Alaska. Fishing! Let me tell you about
Floyd Kookash, guide extraordinaire, mayor of Angoon, self-proclaimed master baiter,
storyteller, and jokester. His lovely wife Lena (Angelina) and three beautiful daughters
keep him very busy. After a nice breakfast Floyd met us at the lodge at about 9AM. None of
the 5 in the morning stuff - I'm on vacation. We met another guide named Gil Peck, who is
also from Monterey. He and his brother, Ray Peck are both Tlingit Indians (pronounced
"klinkit"). Brother Ray is a world famous artist who lives in Angoon and does
beautiful woodcarvings and other mediums. Both very nice gentlemen.
let's go fishing! We reach the fishing grounds in four minutes and immediately find
the baitfish (herring), catching enough for the day's fishing (20 or so). Two minutes
after baiting our lines we are trolling for five different kinds of salmon. The
lines are in the water and now we wait, so I started asking questions. First, with all the
bears here (one per square mile) are there many run-ins with people? Floyd tells that
because of all the natural food, like 10 varieties of berries, abundant grasses and fish,
they have learned to live and let live. White guys (as he calls us) don't have to worry
because we smell like bologna and, apparently, bears don't care for bologna. My next
question: Do Cheryl and I smell like bologna? He just laughed and flashed us a smile.
FISH-ON! We get a strike and I let Cheryl bring in the first fish. A nice silver
salmon that danced on the water like a ballerina. Fresh bait and were fishing again.
to talk native food. Floyd brought some dried sockeye and smoked king salmon from the
Yukon River and some seal oil with cracklin' still in it. Okay, Floyd, what do we do next?
You dip the salmon in the rendered seal oil and pick out a piece of cracklin'. I tried it.
Hmm, not bad - I tried it again - not bad at all! I asked Floyd which of the seals
is the best tasting. He said, without hesitation, the harbor seal. He also said that seal
oil contains 3,500 calories per pound - pretty powerful stuff. Sea Lion comes in second,
as far as flavor. Hmm, don't we have an abundance of Sea Lions around here? Idea coming!
Sea Lions as a food source - the blubber is delicious, the meat succulent when roasted or
fried, and the skin makes beautiful moccasins. Relax, folks, just kidding - I don't think
it would sell in the restaurant - or would it? Another strike, FISH-ON! Here's
another recipe from the resident chef at Favorite Bay Sport Fishing Lodge.