Donald Trump Jr. (left) and our correspondent Scott Haugen didn’t talk politics when the son of the former President and his two sons joined Haugen for a fishing trip on the Egegik River. What they did find out about each other was a shared passion for the Alaskan wilderness. (SCOTT HAUGEN)
CORRESPONDENCE
X @AKSportJourn Facebook.com/alaskasportingjournal Email ccocoles@media-inc.com
HOOK IT, COOK IT
IN SITKA
Longtime Spokane, Washington, outdoors writer Rich Landers has made an annual pilgrimage to Southeast Alaska for a week of fishing, food and fun. Angling Unlimited hosts an event known as Hook It & Cook It, which pairs some outstanding late-spring fishing for lingcod, plus salmon, halibut and other delicacies that local chefs prepare back in port. Landers breaks down the itinerary of this adventure that celebrates the delicious bounty of these waters.
35 SHRIMPING IN THE SOUND
Landon Albertson and his family love to connect with the Alaska outdoors. And one of their favorite pastimes is dropping bait-filled pots into Prince William Sound, hoping to hoist back succulent shrimp that they’ll often cook up right aboard the boat. Albertson explains how to stock up on gear and how to fill up your pots with tasty crustaceans.
52 OLYMPIAN
HOPING FOR A FRENCH CONNECTION
University of Alaska Fairbanks rifle team alum Sagen Maddalena returns to the Summer Olympics this month. The 30-year-old U.S. Army sergeant competes in two events in Paris after contending for a medal in Tokyo three years ago. “The goal is to be prepared and have a medal-winning performance at the Olympics,” says Maddalena, who shares her expectations for competing against the world’s best shooters.
65 THE BEST IN BLADES
The Last Frontier’s rugged outdoors requires hunters and anglers to carry only the best equipment to handle any situation. And as Scott Haugen describes in our From Field to Fire feature, “There are few places in the country… where knives play such a major part of daily life as they do in Alaska.” Check out some of Haugen’s favorite blades and sharpeners, and after you fillet your catch, try chef Tiffany Haugen’s smoked salmon belly steps.
15 Editor’s Note: Appreciating the spirit of the Olympics
17 The Alaska Beat: News and notes from around the Last Frontier
21 Outdoor Calendar
43 Egegik River fishing (and not talking politics!) with Donald Trump Jr. (first of two parts)
The first time I remember watching the Olympics I was with my dad and we were visiting friends who originally came from Italy and Austria, respectively. I was probably 8 years old and the 1976 Winter Olympics from Innsbruck, Austria, were on TV.
The event was men’s downhill skiing and the leader of the race, Switzerland’s Bernhard Russi, held his position, as no competitor could beat his time.
Until Austrian Franz Klammer left the starting gate. I found the YouTube clip of ABC’s call and it was a carnival ride of near falls and reckless speed as Klammer thrilled the Olympic host country’s fans by winning the gold medal. I’ve been hooked on watching the Olympics ever since.
To me, it doesn’t matter if fans like me don’t necessarily pay a great deal of attention to sports like track and field, gymnastics and swimming, but every four years I’ll get obsessed about the 100-meter dash, the balance beam and the butterfly in those three respective sports.
The Paris Summer Olympics kick off on July 26, and I’ll be looking around on the various broadcast platforms for the two shooting events that University of Alaska Fairbanks rifle team alum Sagen Maddalena participates in.
In chatting with Maddalena for our
EDITOR’S NOTE
feature story on her this month (page 52), I told her about the last time we covered her shooting career in 2021 when she just missed out on a medal in the 50-meter rifle three-positions event at the Tokyo Summer Olympics.
With the time change between the West Coast and Japan, I stayed up late one night watching her event on my laptop. Maddalena finished fifth that night, but she’ll get another chance in that event and also in the air rifle competition in Paris.
I was nodding my head when she talked about what it meant to be an Olympian.
“It wasn’t really until I was at the Olympics that I got the Olympic bug. And once I was there I was like, ‘I want to go to the Olympics.’ Of course I was already there and thinking ahead of time for the next quad,” Maddalena, a sergeant in the U.S. Army Marksmanship Unit, told me. “This was the tip of the spear for athletics and I was already like, ‘I want to go back.’”
Indeed, she’ll get another opportunity in France. And after her last effort in Tokyo and winning a bronze medal in the 50-meter rifle event at the 2023 World Championships, Maddalena should be a contender for an Olympic medal.
Such an accomplishment is what any
young athlete dreams of, and like most of the world, Americans have a sense of pride when one of us lands on the podium.
In our politically charged world I’ve started to question if the playing of or singing the national anthem is necessary before every sporting event, but I’m all in for a gold medal ceremony “Star-Spangled Banner” performance. Whether you’re an American, or French, or Australian, you can’t help but feel a sense of pride. I can only imagine the adrenaline rush Austrians must have had when Klammer was awarded his gold back in 1976.
I brought up the possibility of Maddalena winning an Olympic medal and how she’d feel about it.
“I can’t tell ya because there’s so much drive and desire to be up on that podium. Once I get there I have no idea what my emotions would even be like or the thoughts or any of that. It’s a huge accomplishment to (medal) at the Olympics,” she said. “It’s a goal and it’s a dream, and when you have a dream come true it’s such an emotional roller coaster of excitement and relief and joy. But at the same time, I can’t foresee the future on that one.”
Good luck to Sagen and all the other Olympians from around the world. I’ll be watching you. -Chris Cocoles
University of Alaska Fairbanks rifle team alum Sagen Maddalena (right) won a bronze medal at last year’s International Shooting Sport Federation World Championships. But if she can win a 2024 Olympic medal in Paris, “It’s a goal and it’s a dream,” she says. (USA SHOOTING)
A mountain lion was shot dead on Southeast Alaska’s Wrangell Island recently. It’s the first such documented killing of a predator rarely seen in the state in 35 years. (U.S. FOREST SERVICE)
IS THE BIG CAT BACK? S.E. ALASKA MOUNTAIN LION DEATH FIRST IN STATE IN YEARS
Mountain lions have been documented in Alaska for many years, but as the Alaska Department of Fish and Game pointed out in a report long ago, “The cats are so rare in the state that accounts often take on the mythical quality of Bigfoot sightings.”
The most likely appearance of the big cats would happen in Southeast Alaska adjacent to Canada’s British Columbia province, where the species does have a presence.
Sure enough, Alaska’s panhandle indeed added a new chapter to the mountain lion myth when a cat was shot on Wrangell Island, the first such documented kill in the state for more than three decades.
Wrangell isn’t far from the British Columbia mainland, so it’s feasible for mountain lions to reach the island – even swimming across the narrow channel to get there. But as Outdoor Life says, there are only two additional documented cases of cats being shot in the state. This animal was found on U.S. Forest Service land.
“The Alaska Wildlife Troopers, Alaska Department of Fish and Game, and U.S. Forest Service responded and took possession of the mountain lion. An investigation is ongoing into the circumstances surrounding the mountain lion’s death,” the state’s press dispatch stated.
It’s probably unlikely that cougar sightings are going to be a thing now in Alaska. But this case does add some intrigue to the lore of the lion.
AL ASKA BEAT
TWEET OF THE MONTH
And all this time we thought Seattle was the Emerald City!
An Alaska police officer never knows what kind of assignment he or she will have during a shift. Two Homer officers and a dock worker teamed up to rescue a baby moose that was stuck between a floatplane and the dock.
ON SAVING THE ‘WILD’ SIDE OF BRISTOL BAY
One of Mark Titus’ first interviews was to be with local commercial set net fisherman Ole Olson. One problem with that? Titus wasn’t exactly sure how to contact him. He had a Montana area code cell number for him, but service can be spotty in isolated Bristol Bay. So finding the guy seemed problematic. “I got out of the plane, turned to get my bag and ran headlong into this giant man’s chest. And it was Ole Olson. Like, no sh*t,” Titus says with a laugh. “So all the questions I had up until that point: How am I going to get where I need to go? What am I going to eat and where am I going to stay tonight? And where am I going to find Ole? All of a sudden there he is – as the bay magically does, it produced him out of thin air.”
Olson offered Titus a dinner invitation and the use of his Nushagak Point cabin. This was kind of the cathartic moment that someone as vulnerable as Titus was back then desperately needed. The passion for the waters he makes a living on made Olson one of several locals whom Titus collaborated with to make this film. 0thers ranged from fishing lodge owner Nanci Morris Lyon to Alaska Native subsistence setnetter Alannah Hurley, who offered a searchlight to Titus when he was coming off so many dark days.
“There is something that is driving these folks to do this. It’s not just a job, not just a means of an income, it’s not just something to tell tall tales around the campfire about,” Titus says. “There is a deep-seated love for this land, this water and this miraculous fish that brings life itself back when it returns to the ocean. It motivates everything they do. It motivates them to pass it on to the next generation.” -Chris Cocoles
NOTABLE NUMBER 4
It’s already been a tough summer in Sitka for bear-human interactions that got a little too close and dangerous. Four bears, including a sow and her two cubs, had been euthanized by wildlife officials around the city by the second week of June.
“For over a month, Fairbanks resident Summer Ruge, 12, had the lead in the Valdez Halibut Derby after catching a 159.4-pound beast.
Filmmaker Mark Titus (center, with actor Adrian Grenier and artist Zaria Forman) on his film The Wild, which chronicled the fight to protect Bristol Bay from the Pebble Mine, “You take a lot of that drama and that feeling of love and that feeling of what’s at stake, internally. They made me more aware, awake and empathetic toward what’s at stake for the people who do live there year-round.” (MARK TITUS/THE WILD)
“I was telling her to reel up and check her bait because she had missed a couple hits. She started cranking and the rod just went over, and I immediately knew it was a big one. I told her, ‘Honey, you’ve got a big fish; can you reel it up?’ And she said, ‘I got it.’ And she did.”
”
-Fairbanks dad Robert Ruge, whose 12-year-old daughter Summer caught a 159.4-pound giant that had given her the overall lead in the Valdez Halibut Derby.
(VALDEZ FISH DERBIES)
The Valdez Silver Salmon Derby opens on July 20 and continues through Sept. 1 and features a $10,000 grand prize for the largest coho caught. Go to valdezfishderbies.com/silver-derby for more information. (VALDEZ
OUTDOOR CALENDAR
July 1 2024-25 Hunting regulations go into effect July 4 Mount Marathon Race, Seward (mountmarathon.com)
July 20 Valdez Kids’ Pink Salmon Derby (valdezfishderbies.com/kids-derby)
July 20-Sept. 1 Valdez Silver Salmon Derby (valdezfishderbies.com/silver-derby)
July 26 Valdez Big Prize Friday (valdezfishderbies. com/silver-derby/big-prize-fridays)
Aug. 9-11 Golden North Salmon Derby, Juneau (goldennorthsalmonderby.com)
Aug. 10 Valdez Women’s Silver Salmon Derby (valdezfishderbies.com/womens-derby)
Aug. 10-18 Seward Silver Salmon Derby (seward.com/ salmon-derby)
Aug. 10-Sept. 1 Valdez Tagged Fish Contest (valdezfishderbies.com/tagged-fish-contest)
Aug. 21-23 Ted Stevens Kenai River Classic, Soldotna (krsa.com/program/classic)
Aug. 30 Valdez Big Prize Friday (valdezfishderbies. com/silver-derby/big-prize-fridays)
For more information and season dates for Alaska hunts, go to adfg.alaska.gov/index.cfm?adfg=hunting.main.
FISH DERBIES)
HOOK IT, COOK IT, SAVOR IT
AN ANNUAL SITKA TRIP INCLUDES FISHING, FOOD AND FUN
BY RICH LANDERS
In adventures spanning five decades, I’ve at least made a stab at seeing Alaska top-to-bottom, from climbing on Denali to paddling down the North Slope into the Arctic Ocean, plus dozens of fulfilling hunting and fishing trips in between.
I’ve relished being pampered occasionally at luxurious fly-in fishing lodges. I’ve also found contrary satisfaction in dirtbag epics, hunkering and scarfing jerky and couscous before mosquitoes could drain my last liter of blood.
Fond as I am of every one of these
an
by
and
in the
annually.
and
A program called Hook It & Cook It with Angling Unlimited of Sitka offers guests
opportunity at outstanding Alaska fishing by day
world-class dining
night. Author Rich Landers of Spokane, Washington, his family
friends take part
event
Hilary Landers caught the fish she and her mom Meredith Heick (far left) were served. They enjoyed the cedar plank salmon and potatoes Nepali-style during their May trip. (RICH LANDERS)
trips from my home in Washington, one particular experience in Southeast Alaska continues to lure me back time and time again. My wife, too. It’s the fishing attraction that offers a difference we can taste.
Since 2007, Angling Unlimited of Sitka (anglingunlimited.com) has opened its sportfishing season in mid-May by hosting a five-day event that pairs premier saltwater fishing with the services of world-class chefs who love angling and eating fish.
Hook It & Cook It, as they call it, has been a hit with a wide range of clientele, including couples, families, and men’s and women’s groups that want a delicious Alaska outdoor adventure they can savor again and again back home.
Chef Ludger Szmania – in recent years joined by his son, Lucas, who also got his
A day’s limit of halibut is filleted by an Angling Unlimited deck hand as the boat motors back toward Sitka. (RICH LANDERS)
Landers hoists one of the king salmon he landed in May during Hook It & Cook It out of Sitka. (CRAIG MURDOCH)
culinary training in Europe – heads out at 5 a.m. with other AU anglers. Their magic begins in the afternoon, when they return to prepare and discuss two or three gourmet recipes featuring the freshest possible salmon, rockfish, lingcod or halibut.
AU was on the cutting edge of sportfishing operations that fully appreciated the value of meticulous fish handling. Salmon caught throughout the season are immediately bled to leave the meat pristine and firm before being packed with shaved ice and stored in a cooler. When the boats dock in the afternoon, the guests’ fish are immediately filleted, vacuum packed and frozen.
At Hook It & Cook It, anglers start sipping beverages after 4 p.m. at the pavilion on the AU campus a few minutes from the docks. Some rehash the day’s fishing action while others focus on the Szmanias while they create simple but elegant salads, soups and entrees.
By 7 p.m. everyone is enlightened, well fed, and enthusiastic for the next full day of fishing – and dining.
“The food is what you’d find in a four-star hotel, but we do it informally in a casual outdoor setting,” said Tom Ohaus, AU co-owner.
The main attraction to most people is
boating out each morning past blacktail deer, sea otters, porpoises, bald eagles, the occasional bear and other wild Alaska attractions before casting and hooking into 12- to 25-pound salmon until arms hurt.
“But the catching shouldn’t be the end of it,” Ohaus said. “Fish are never more delicious and healthful than when they come out of the sea, especially when they’re in the hands of a great chef.”
Ohaus founded Angling Unlimited as a one-man, one-boat operation in 1988 at Neah Bay. As Washington’s wild salmon runs were losing their legs, he and his wife moved to Alaska. “We never looked back,” he said.
INDEED, SITKA IS A paradise for angling operations. This portion of the Gulf of Alaska produces Alaska’s best catch rates for king salmon, and it’s tied with Prince of Wales Island for best halibut catch rates, according to Alaska Department of Fish and Game surveys.
“We’re such a mixed-stock fishery, with salmon coming past us from a variety of areas from Tillamook Bay all the way north, the coastal stocks of Washington, Vancouver Island, northern British Columbia and Alaska,” Ohaus said. “I would rate it as the best saltwater fishing in the state of Alaska. It’s remarkably
consistent from the beginning of the season until the end.”
“The peak for king salmon is midJune, but the fishery is not very peaky,” he added. “We catch Chinook in Sitka beginning in April and throughout the season – even into September.”
Halibut, lingcod and rockfish also are available throughout the season, he added, and Sitka produces excellent fishing for chrome-bright coho, usually from early July through early September.
Hook It & Cook It (May 16-20 in 2025) starts AU’s season with a maximum of 36 anglers assigned to AU’s fleet of 10 North River boats. Four anglers board each boat with an experienced skipper and deckhand who, in our experience, will work their butts off for your angling pleasure and success.
“We custom designed these 29- to 32-foot boats for our fishing style –mooching,” Ohaus said.
AU guests don’t troll with their rods in holders waiting for salmon to hit. Instead, you hold the rod and learn to feel the bite as you retrieve the spinning plug-cut herring. Even experienced anglers occasionally reel up gnashed bait, indicating a bite that got away. But in our family’s experience, supported by testimonials from other anglers we’ve met, AU crews are excellent in coaching even first-time anglers.
Mount Edgecumbe, a spectacular dormant volcano on the southern lobe of Kruzof Island, provides the backdrop for anglers near Sitka, where it sprouts from the sea to 3,202 feet. (RICH LANDERS)
When the bite is on, it’s not uncommon for two, three or sometimes all four of the anglers on a boat to simultaneously hook up with hard-running kings. The deck hand and the skipper assist anglers as they do the dance, sometimes completely around the boat’s walkways, under one angler’s bent rod or over another’s, maybe with some incidental bumping, grinding and whooping, the choreography dictated by which way the kings want to go, until they can be netted. It’s a gas.
MY WIFE AND I like to team up on a boat with a pair of good friends or family members. In May we were joined by my daughter and son-in-law, who’ve been married less than a year. This is premium quality time together.
I remember an outing when my buddy Frank and I both were battling bullish kings, working up a sweat, doin’ the dance, when his wife Rosemary pointed at two humpbacks breaching just 50 yards off the bow and yelled, “Whales!” as if Frank and I were going to give them much more than a glance at that frenzied moment.
Seconds later, my wife Meredith pointed up and yelled, “A dozen bald eagles are circling overhead. Oh! And there’s a puffin next to the boat!”
Ohaus grinned wryly as he finally netted my salmon and said, “Are you ladies going to fish or are you going to watch wildlife? Your choice.”
“We want it all,” Meredith said. “That’s why we come here.”
The typical routine is to go for limits of salmon first thing in the morning and then move out into open ocean
if conditions allow, perhaps viewing spouting orcas or sea lions at a haul-out rock enroute to catching limits of halibut.
We usually top off the angling portion of the day jigging for rockfish and lingcod. This year, our boat devoted an hour after the morning bite to drifting in a calm bay leisurely lunching on sandwiches while seven gray whales circled us as they fed and blew clouds of spray.
We’ve often marveled at how much scenery and wildlife-watching we enjoy during our Hook It & Cook It week. Much of our fishing, for example, is in the shadow of Mount Edgecumbe, a spectacular, dormant volcano that sprouts from the sea to 3,202 feet on the southern lobe of Kruzof Island.
Equally stimulating is the infectious enthusiasm of the chefs.
“This is priceless,” said Ludger Szmania, as he began preparing a gourmet meal of halibut and salmon harvested that day from the cold Alaska saltwater.
“Sometimes fish can be too fresh, right out of the sea. It can be too firm. It needs to relax. But sometimes even in Seattle, it’s too relaxed – like it’s from Jamaica. Fresh fish, properly cared for and consumed, is an absolute treasure,” he said.
AU provides its customers with full rain gear and boots (for the all-inclusive price of $3,195 per person) so they can fly into Sitka with just carry-on bags. Thus, they can devote their checked
Lucas Szmania, right, and his father, head chef Ludger, serve up dinner to anglers in May during one of four evenings of dining at the 2024 Hook It & Cook It event. (RICH LANDERS)
Meredith Heick poses with one of the ocean-bright king salmon she landed while fishing out of Sitka during a Hook It & Cook It event. (RICH LANDERS)
Fish for king salmon, silver salmon, sockeye salmon, rainbow trout, halibut, ling cod, and other bottom fish. 907-262-2671FISHING@KROGSKAMP.COM www.krogskamp.com Fish for silver salmon, sockeye salmon, rainbow trout, halibut, ling cod, and other bottom fish 907-262-2671FISHING@KROGSKAMP.COM
Hilary and Meredith with a double that is typical of a Hook It & Cook It trip.
“I would rate it as the best saltwater fishing in the state of Alaska,” Angling Unlimited co-owner Tom Ohaus says. “It’s remarkably consistent from the beginning of the season until the end.”
(RICH LANDERS)
baggage on departure with a box or two filled with this precious bounty.
AFTER 25 YEARS RUNNING an acclaimed restaurant of his name in Seattle, Szmania and his wife, Julie, moved to Wenatchee, Washington, in 2014 and opened Warm Springs Inn & Winery (warmspringsinn.com). But he was in his element working between an indoor stove and an outdoor grill at the AU campus, his face red after a windy but
productive morning on the water. He was putting together another feast with his son, Lucas, who runs Szmania’s Catering (szmaniascatering.com) out of Wenatchee with his Argentine-born wife, Rocio.
Each night featured a two- or threecourse meal of different themes and various fish prepared with recipes that even casual cooks could prepare at home. Recipes for all the meals are available to participants.
Regardless of whether they were drinking Miller Lite or chardonnay, the anglers were all mesmerized by flavors the chefs unleashed. One evening, for example, the chefs served:
• Fried rockfish with pico de gallo and grilled tortillas.
• Lime cod pepper steak with red wine shallot sauce.
• Hot-smoked salmon with apple cider sauce.
When the weather turned cold another day, the chefs changed the planned menu from a halibut fillet to halibut chowder. “This is a day that calls for hot soup,” Ludger said.
One evening after dinner, Ludger came up to me as I was admiring the many photos posted on a wall featuring anglers with huge fish. “That’s a great halibut to catch,” he said while pointing to a 150-pounder. “But I must tell you,” he whispered, “I would have released it. My ‘trophy’ halibut is smaller and tasty rather than larger and photogenic.”
On another night, as a few guests watched him cook, Ludger shook his head and joked, “It’s pathetic that I must cook on an electric stove, but we are in
You can take some of your Sitka memories home with you. Angling Unlimited crews fillet and vacuum pack fish before boxing for the flight. (RICH LANDERS)
fish camp and we are roughing it! James Beard had only electric in his apartment. If he can do it, so can I.”
The high fat content in king salmon allows a wide range of cooking options, including smoking and grilling, he explained. “Halibut is leaner,” Ludger noted, working with a beautiful, nearly translucent fillet for another dish. “I often coat it with flour to hold in moisture.”
Cayenne pepper, he reveals, is one of the secrets in many French cream sauces, adding a little zing to certain fish dishes that will make your mouth happy.
Keep your focus when preparing fish, he emphasizes every year, noting a lesson he learned the hard way.
“I was the executive chef for the Four Seasons Restaurant when I was courting the lady who became my wife,” he said. “When I had her over to my place and prepared our first dinner together, I admit to being a bit distracted and I horribly overcooked the fish.”
She still occasionally reminds him of that capital offense.
The key is to have everything prepared and cook the fish last, just before serving, he said as he handed out a sample of quick-broiled seasoned rockfish with a hint of crumbled bacon and a side of quartered Roma tomatoes, roasted just enough to bring out their sweetness while leaving them firm.
One bite moved a woman to turn to her husband and say, “No doubt about it, we’ve been overcooking our fish.”
The Szmanias will discuss each recipe and answer a wide range of questions as they cook. But when serving time is near and all the components of the courses are coming together, the chefs are allbusiness and focused on the details.
The results resonated one night throughout the group of people who, by the sounds of the banter, were having the fishing trip of their lives.
One angler stood after the third course and gave the Szmanias high praise and keen insight into the evening’s clientele.
Offering a toast, the angler declared, “The only thing keeping this from being the best fish I’ve ever had is that I didn’t catch it.” ASJ
Editor’s note: Rich Landers is a Spokane, Washington-based outdoors writer.
A DELECTABLE SEAFOOD DIET
HOW TO FILL THE POT WITH DELICIOUS PRINCE WILLIAM SOUND SHRIMP
BY LANDON ALBERTSON
Prince William Sound, nestled in the Southcentral region of Alaska, is a haven for outdoor enthusiasts. This stunning area, named by British explorer George Vancouver in honor of Prince William IV, boasts an intricate coastline of fjords, islands and glaciers.
The incredible beauty of the sound is breathtaking each time we take the boat out to explore. The waters are surrounded by towering mountains, which block out many of the rolling waves from the open ocean, often resulting in waters as calm as glass. However, don't let that fool you. When the wind picks up, it can get rough out there quickly. Always keep an eye on the weather and plan accordingly. One of our favorite activities in the sound is shrimping. Nothing beats the thrill of pulling up pots loaded with sweet, succulent spot shrimp.
THE SHRIMP OF PRINCE WILLIAM SOUND
Prince William Sound is home to several species of shrimp, with the most sought-after being the spot shrimp (Pandalus platyceros), also known as spot prawns. These large, flavorful shrimp are prized for their sweet taste and tender texture.
Other species found in the sound include coonstripe shrimp (Pandalus hypsinotus) and pink shrimp (Pandalus borealis). Be sure to bring a little butter and some minced garlic to fry up some shrimp right from the ocean. It doesn’t get any fresher than that!
Using a can of tuna with a few holes poked into it in your pot can be irresistible for these spotted shrimp in Prince William Sound. (LANDON ALBERTSON)
SHRIMPING SEASON AND PATTERNS
Shrimping season in Prince William Sound typically runs from April through September. During this period, shrimp migrate to different depths and areas based on factors like water temperature, food availability and breeding cycles. Early in the season, you may find shrimp in shallower waters (150 to 250 feet), while later in the season they tend to move deeper (300 to 600 feet).
I like to drop my pots on shelves vertically in orientation to the drop-off rather than horizontally. For instance, if I am in a two- or three-pot area, I will drop one pot at 250 feet, the next at 300 feet and the next at 350 feet. I usually drop on the same line, and I will discuss that in more detail in the techniques section.
HABITAT AND FOOD SOURCES
Shrimp in Prince William Sound thrive in areas with rocky or sandy bottoms, where they can find ample food sources. They primarily feed on plankton, small fish and organic debris. This diet contributes to their unique flavor, which is a favorite among seafood lovers.
Look for areas with fresh water running
into the salt, like a large waterfall, river or glacier creek. These freshwater sources bring in lots of debris shrimp like to eat.
GEAR AND TECHNIQUES FOR SUCCESSFUL SHRIMPING
To successfully harvest shrimp in Prince William Sound, you'll first need to get a shrimping permit from the Alaska Department of Fish and Game. You will also need the right gear and techniques. Here's a comprehensive list to get you started:
• Shrimp Pots: Shrimp pots are essential for capturing these crustaceans. These pots, typically made of wire mesh, are baited and dropped to the seafloor. Look for pots with an entrance funnel and escape ports to ensure legal and sustainable shrimping.
• Bait: Effective bait is crucial for attracting shrimp. Common choices include fish heads, cat food and commercially prepared shrimp bait. Ensure your bait is securely fastened in the pot to prevent it from being washed away by currents. Consider getting a few bait barrels to secure the bait in the pots. These look like a wire-meshed cylinder slightly bigger than a 16-ounce beer can. The top screws on and off for
adding the shrimp bait, and the top has a clip on it to help fasten it to the pots.
• Scents: Having appealing scents is important for attracting shrimp into the pot. You could have the best shrimp pellets in the world, but if the shrimp can’t find it, it won’t matter. For scents, I like to use tuna or cat food in a can with a few holes poked in the top. I also save all innards from the fish we catch, as those make for good scents as well.
• Rope and Buoys: Use a strong, durable rope to lower and retrieve your shrimp pots. From the buoy down, I use 1,000 feet of lead-lined rope attached to 500 feet of floating plastic rope. I attach the two ropes with a strong stainless-steel carabiner with loops tied on each end of the ropes. The lead-lined rope allows the line to sink and prevents the slack from floating to the top and getting stuck in boat motors cruising by. The floating line is for having multiple pots on one line and so the slack between the pots won’t sink and get caught in the rocks. Attach a buoy to the end of the rope to mark the location of your pots. Buoys should be brightly colored and clearly labeled with your name and address, as required by regulations.
Leo and Caleb Albertson set pots and throw out the buoys in Prince William Sound. (LANDON ALBERTSON)
• Depth Finder: A depth finder is invaluable for locating the ideal depths for shrimping. This tool helps you identify the contours of the seafloor and find the best spots to drop your pots. I like to look for areas with a steep drop-off. Also, observe the land in front of your chosen drop site. If you see steep rocks and cliffs going into the water, it's likely similar underwater. Conversely, if there's a gradual slope with sand and pea gravel, that's probably what the underwater terrain looks like too.
• Puller: Manual or electric pot pullers can save you considerable effort when retrieving your pots from deep waters. These devices help you efficiently haul your catch to the surface. While it's pos-
You never know what ends up in your shrimp pot, as Jennifer Albertson discovered with this large octopus (left) and Caleb Albertson with a small tanner crab (above). Know your regulations to determine which sea creatures you can keep. (LANDON ALBERTSON)
sible to pull pots by hand, an electric pot puller will save you time, effort and a lot of unwanted back pain. I've had to pull up my lines by hand before when I blew a fuse in the electric puller, and it was no fun! This reminds me: bring extra fuses for the pot puller.
THE STEP BY STEP SHRIMPING PROCESS
• Preparation: Begin by assembling your gear and selecting your bait. Ensure all ropes and buoys are in good condition and clearly marked.
• Choosing a Location: Use your depth finder to locate areas with rocky or sandy bottoms within the preferred depth range for the season. These habitats are where shrimp are most likely to be found.
• Dropping the Pots: Bait your shrimp pots and lower them to the desired depth. Space your pots apart to cover a larger area and increase your chances of a successful catch. Make sure your pots fall correctly. For example: not on the top or the side, as it will render it useless.
• Waiting Period: Allow the pots to sit on the seafloor for several hours to overnight, giving the shrimp ample time to enter the pots. I usually wait for at least one low tide cycle. The flow of the tides helps spread the scent, but the low tide, when there isn't much current, allows the shrimp to move freely and enter the pots with ease.
• Retrieving the Pots: Use your pot puller to retrieve the pots. Check your
Dutch Harbor,
catch and ensure any undersized shrimp are carefully released back into the water to support sustainable shrimping practices. Have a bucket to place the shrimp in and record your harvest on the shrimping permit.
• Processing Your Catch: Once you've harvested your shrimp, process them right away. To do this, place one hand on the tail where it meets the body and the other where the body meets the tail. Twist in opposite directions, like giving someone an indian burn. Promptly place them in a 1-gallon Ziploc bag and then in a cooler with ice to preserve their freshness. Clean and prepare your shrimp as soon as possible for the best taste and texture. As we like to say, "Shrimp don't keep!" That’s just an excuse to eat all the shrimp you can in one sitting!
TIPS FOR A SUCCESSFUL SHRIMPING TRIP
• Check Regulations: Always check local shrimping regulations before heading out. These rules can include pot limits, size restrictions and seasonal closures designed to protect shrimp populations.
• Weather Conditions: Pay close attention to weather forecasts. Prince William Sound can experience sudden changes in weather, so being prepared is essential for safety.
• Conservation Mindset: Practice sustainable shrimping by adhering to regulations and respecting the marine
It doesn’t get much better than this view and this meal: A chicken and shrimp Alfredo prepared fresh from out of the pots and enjoyed right on the boat. (LANDON
environment. Avoid overfishing and contribute to the long-term health of shrimp populations.
• Expect Other Creatures: One of
the greatest surprises is catching other aquatic creatures in your pots. You may catch small fish, snails, starfish, crabs, or my personal favorite, octopus! Make sure to check the regulations on what species you are allowed to keep.
SEAFOOD BLISS
Shrimping in Prince William Sound is not only a rewarding way to enjoy Alaska's naturqal beauty, but it also provides an opportunity to gather some of the finest shrimp available. With the right gear, techniques, and respect for the environment, you can look forward to successful and sustainable shrimping adventures in this pristine aquatic paradise. ASJ
Editor’s note: Landon Albertson grew up in Lakeview, Oregon, but now chases hunting and fishing adventures as an Alaskan transplant. Check out some of them at preyonadventure.com and on their YouTube page (search for “Prey On Adventure: Alaska Fishing & Hunting”).
Leo Albertson shows the technique of removing the tail on his crustacean. “Once you harvest your shrimp, process them right away,” author Landon Albertson writes. (LANDON ALBERTSON)
ALBERTSON)
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THE FAMILY THAT FISHES TOGETHER…
NO POLITICS, JUST FISH IN EGEGIK OUTING WITH DONALD TRUMP JR. (PART ONE OF TWO)
BY SCOTT HAUGEN
You can tell a lot about a person when the fishing is slow. You learn even more when their teenage kids are along and you’re in remote Alaska, where fish are expected to be caught on virtually every cast.
Toss in bad weather, high water and several hours of bush plane delays, multiple times, and you truly learn a person’s character. Everyone is happy when the weather is nice and the fish are biting. That’s simple.
For nearly 20 years I’ve been writing about how good the coho fishing is on Alaska’s Egegik River. Last season
was slow; I’m not sure why. But spend enough time outdoors and it happens, even in remote Alaska.
“You know what; that’s fishing, and sometimes having to work at it is just what’s needed,” shared Donald Trump Jr. when I fell all over myself apologizing for how slow the fishing was. Don Jr., his two sons Donnie (14), Spencer (10) and I, along with others, fished hard for a week. Fortunately, Don has been to Alaska numerous times, as well as many other parts of the world hunting and fishing. He knows nothing is ever a guarantee, not even catching coho in
Alaska. Days before our fishing trip he hunted Dall sheep in Alaska and didn’t see a ram. He gets it.
“Donnie has been to Alaska with me before,” continues Don Jr. “He’s caught coho on every cast and we had a good time, but this was Spencer’s first trip to Alaska and sometimes it’s good for kids to have to work at things.”
I’M AN OUTDOOR WRITER. I’m not a journalist. I don’t like calling people to interview them for stories. I like being in the field with people and observing. I watch, draw conclusions and share. There’s a
But
Noted author Scott Haugen (right) and Donald Trump Jr. share a deep passion for Alaska’s outdoors.
they didn’t talk politics on this Egegik River fishing adventure with Trump’s sons. (SCOTT HAUGEN)
fine line between sharing and judging.
During my week with the Trumps, I watched a lot. I’ve hunted with Don Jr., son of the former President and presumptive 2024 candidate, before. We have an unspoken rule to never talk politics. I don’t interview him either. We fish, we hunt, we share stories and enjoy being removed from the public. You don’t need to interview someone to learn about them.
Don Jr. is one of the most well-rounded outdoorsmen I’ve been with, period. There aren’t many people I’d feel comfortable having to survive in remote Alaska with should there be a plane crash, sunken boat or bear attack. Don Jr. is one of them.
I’d hunt and fish with Don anytime, anywhere, because he’s confident, knowledgeable, anticipates situations, and works hard. He’s always positive, always considering what can be done to make situations
better. And above all, he’s patient.
Watching Don Jr. and his two sons took me back to when my two boys were young. Whether we were fishing in Alaska or hunting in Africa, we always enjoyed our time together in the outdoors. But making each trip a success hinges on being a dad, teacher and cheerleader, all at once. You want to push them to succeed, but push too hard and it can turn them off. You want them to meet people, but not always are those people kind. You want them to be successful, but sometimes the fish simply aren’t there.
When fishing with your kids, you want to teach them techniques and enhance their ability to catch fish. This is what Don Jr. did every single day. It didn’t take long to realize the fishing was going to be slow, and instantly Don made the most of it.
“Spencer, tomorrow we’re going to drift eggs under a bobber, and the first
salmon you catch we’re going to cook up for a shore lunch,” Don shared with his sons at dinner one night. And a great dinner it was, as always at Becharof Lodge on the Egegik River (becharoffishing.com).
For the next several minutes Don Jr., Donnie and Spencer were engaged in planning how they’d cook the fish. Then, Goni, the awesome cook at Becharof Lodge, happily helped the boys gather ingredients. We planned on cooking in the rain, and this included how to build a fire on the tundra with wet, limited wood.
THE
FOLLOWING MORNING, SPENCER caught a coho right away. He wanted to cook it on the spot. We kept fishing. Don Jr. educated his boys on how, even in Alaska, the morning bite can be the best time to catch fish. He assured them they’d cook the fish as soon as the bite slowed down. Eleven coho later, the bite slowed, it stopped raining and was reduced to drizzle.
Don cleared away some soggy moss on the tundra, exposing dirt to place sticks on to start a fire. Both boys headed to a rocky spot on a knoll and gathered armloads of dead, miniature willows. Don encouraged them to start gathering high, where the wind would have dried out the dead fuel and where the sandy soil provided ample drainage. The tiny sticks burned hot.
Don taught Spencer how to fillet the coho so they could cook it. They placed the coho fillet in aluminum foil. Salt, pepper and butter were added and the package set on the coals. We sat around the fire and watched the coho cook, telling old stories and laughing. It was perfect.
This was one of the highlights of the trip for me. Going to such effort would have been an inconvenience for many, but not Don Jr. He knew the fishing was slow, and in an effort to take the focus off that, seized the opportunity to teach his boys how to build a fire and cook their catch in one of the wettest habitats in North America.
On another day we planned on going on a flyout fishing trip to a remote stream. Mark Korpi, one of the co-owners of Becharof Lodge on the Egegik River, was in communication with the bush plane pilot in King Salmon. All morning we battled fog. One minute it was clear at Becharof Lodge and at the same time foggy in King Salmon, so the pilot couldn’t leave. After
Spencer, Don Jr. and Donnie Trump with a nice afternoon catch of coho on the Egegik River with Becharof Lodge. (SCOTT HAUGEN)
five hours of waiting, we called it off, for there wouldn’t be enough time to get to the stream and fish it. The entire time the Trumps were troopers; they were never down, never discouraged and understood that the bush pilots always have the final say when it comes to traveling in remote Alaska.
WE HIKED TO BECHAROF Lake the next day. Becharof is Alaska’s second largest lake. It’s the headwaters of the Egegik River and the fishing can be spectacular there.
On my first cast I caught a fat coho. Donnie quickly followed with a big buck. Spencer waded amid big boulders in chest-deep water, hopped atop a big, flat rock and caught four coho by noon. He dubbed it Spencer’s Rock. He fished it another day, catching coho by casting spinners and floating BnR Tackle Soft Beads with cured eggs beneath them. Between bites we combed the shoreline and ate wild berries on the tundra.
The boys were never bored, never once complained. If they got tired and wanted to take a nap, Don let them. He knew if he pushed too hard, things could quickly turn.
And on our third day of trying we finally made it on a flyout trip. Due to high water levels the pilot dropped us on a lake well above the river we wanted to fish. It was 8 a.m. and the pilot would be back at 5 to pick us up and head back to the lodge.
It poured rain the entire day. The 2-mile hike across the wet tundra through thick alders and up and down steep hills was far from easy, but the Trump boys handled it like champs. They didn’t complain one time.
“That was one of the most enjoyable flyouts I’ve ever been a part of,” said a smiling David Stumpf, head guide for Becharof Lodge, who just wrapped up his 15th season. We caught a lot of Arctic grayling and char.
The stream was high and far from easy to wade. In fact, it was difficult to wade in many places and a technical stream to fish. Don was on a mission and dissected every riffle and back eddy with precision. Toward the end of the day we came to a big, deep hole.
Fish were sparse, and then we saw one rise beneath some overhanging al-
Don Jr. and 10-year-old Spencer Trump adding fuel to the fire to cook up a fresh-caught coho for shore lunch. (SCOTT HAUGEN)
Small stream fly fishing can be challenging, even in Alaska. Here, Don Jr. prepares to release an Arctic grayling caught on a dry fly with son Spencer ready to get back to fishing. (SCOTT HAUGEN)
ders. Then another one rose. Don drifted a bead through the slot with no luck. Then he asked David for a dry fly. Over the next hour Don laid nearly every cast exactly where it needed to be and caught whopper grayling – lots of them – including one over 20 inches. I’ve fly fished in a lot of places with some exceptional cast-
ers, and Don Jr. tossed a fly as good as anyone I’d ever seen.
As we hiked out of the river and back up to the lake to meet the floatplane, the cloud layer dropped and fog began to build. It was a long, hard hike and we were all sweating by the time we got there. Don and I were thinking the same
thing – the visibility was so poor, there was a chance we’d have to spend the night. David had a little tent that would have fit two, maybe three people. I think Donnie and Spencer were pumped with the prospects of possibly camping out. There was no fear or panic, just rational thinking that helped turn a potentially
Donnie Trump (right) has been to Alaska multiple times in his young life, and he was pleased to have this nice buck coho to take home to share with the family. (SCOTT
HAUGEN)
Don and the author with some big, bright coho taken on the Egegik. The fishing wasn’t as epic this time around, but as Haugen writes, “Sometimes the most valued experiences are a result of making something out of nothing, getting to know people and finding the positives.” (SCOTT HAUGEN)
frightful situation into something exciting. But as darkness closed in, the bush pilot made it to us, barely.
THE MORE TIME YOU spend in the outdoors, the more you realize a successful trip isn’t always measured in numbers. Sometimes the most valued experiences are a result of making something out of nothing, getting to know people and finding the positives.
I’ve fished with a lot of folks over the decades and my time with the Trumps was most memorable, not because of their name, but because of the kind of people they are: positive, supportive, fun and always willing to take on a challenge.
Don Jr. recognized that slow fishing was the perfect opportunity to teach his sons about overcoming challenges, something they’ll face throughout life. I look forward to our next adventure together. ASJ
Editor’s note: Next month Scott will hunt ptarmigan with Donald Trump Jr. To book fishing and bird hunting adventures in Alaska, visit scotthaugen.com. Follow Scott’s adventures on Instagram and Facebook.
AN AMERICAN IN PARIS
UAF SHOOTING TEAM ALUM HEADING BACK TO OLYMPICS
BY CHRIS COCOLES
One fringe benefit – eh, French benefit? – that Sagen Maddalena wasn’t able to savor in food-centric Tokyo is sampling the similarly famed Parisian cuisine the City of Lights is known for.
“I’m a foodie,” says the University of Alaska shooting team alum and soon-tobe two-time U.S. Olympian. Maddalena will follow up her Tokyo 2020 Summer Olympics appearance by participating in two events starting this month in the Paris Games, women’s air rifle and the 50-meter three-positions rifle, the latter of which she also competed in at the Covid-delayed Tokyo Olympics in summer 2021.
Speaking of the pandemic, safety restrictions limited Maddalena, a sergeant and U.S. Army Marksmanship Team Unit member, and other Team USA athletes to socially distanced dining hall meals and mostly just their sports’ venues in Japan. So experiencing the restaurant and bistro culture in Paris is definitely on her agenda. Yet it’s a distant second to goal No. 1: finishing on the medal podium.
“I definitely wanted to podium and there was that tinge of, ‘Oh, you’re so close but not quite,’ but at the same time it kind of lit this fire. The need to go back was just so strong and to have that next opportunity, which I got,” the 30-yearold native Californian says.
Maddalena was in medal contention throughout the finals in her 50-meter
For the second straight Summer Olympics, University of Alaska Fairbanks rifle team alum Sagen Maddalena, a sergeant for the U.S. Army Marksmanship Unit, will represent Team USA in two shooting events at the Paris Games. (USA SHOOTING)
World Championship
rifle event in Tokyo before a few slipups relegated her to a still respectable fifth place behind gold medalist Nina Christen of Switzerland and two Russian Olympic Committee shooters who took silver and bronze.
The close-but-not-quite performance had Maddalena reminiscing about what went wrong in Tokyo and how she can reverse course in France.
“I had a bit of a missed shot in prone; I think it was one that went out the bottom a bit, so that kind of knocked me down the leaderboard. I think I was sitting around third. But once I got on my feet I wasn’t as proficient,” she says of the standing portion of the event (prone and kneeling represent the other shooting positions).
“That’s been one of my stronger training (priorities). I’ve been training in that position quite hard since then just to be more prepared for it. … I felt good about my prep going into it, and that performance solidified what I did; the
but
preparation that I took was the right track. It wasn’t like I was going down the wrong rabbit hole. It all worked out.”
And she hopes a return to the Olympics – with a second opportunity at a medal – will be even more fulfilling the second time around.
“It feels like my job,” she says. “The experience of being there is awesome, but I think now, this time around I’m more excited to be competing.”
THE FOUR-YEAR CYCLE FOR Olympic shooting sports qualification – known as a quad – was, of course, a shorter timeframe for the 2024 Paris Games that due to the pandemic pushed Tokyo a year later to summer 2021.
And while athletes had less time to prepare, Maddalena seemed focused from the get-go due to her mental and physical state of mind. Training with her talented Army Marksmanship Unit at Georgia’s Fort Moore certainly helps keep an athlete on her or his toes.
“Since the (Tokyo) Games, I gained a new sense of confidence in myself; not like a cocky confidence but a sense of, ‘I can roll with these guys. I can compete and trust my training plan.’ And so I started seeing a lot more success and a lot closer successes; just being with those top 10 athletes in the world several times,” Maddalena says. “So knowing that I could hold my own for this quad has definitely been just going out and competing, keeping that confidence and knowing that my training plan works and trusting in it –knowing that I don’t have to overtrain.”
Sergeant First Class Henry (Hank) Gray, the Marksmanship Unit’s assistant team chief in international rifle, has watched Maddalena advance from successful college shooter to one of the senior members of this select team.
While she was still a civilian and UAF shooter, Maddalena competed against some of Gray’s Army participants in the 2014 International Shooting Sport Federation World Cup while still in college.
“She performed great at the Tokyo Olympics. We all got a glimpse of her overall talent and abilities, but she was still somewhat ‘new’ to winning on the world stage. Here we are three years later on our way to Paris and I think she is truly ready,” Gray says. “Sergeant Maddalena possesses a unique ability to truly address trouble areas, and not just practice the easy stuff. She has the discipline to keep fighting through the difficult times and tough stuff to make it better. She is ready for this one and we are excited to watch!”
Since after the Tokyo Olympics, Peter Durben has been Team USA’s head rifle coach and considers Maddalena, who’s won four World Championships team or individual medals between 2022 and 2023, a contender for podium finishes in Paris.
“The competition and opponents are the same she has faced for many years. But the Olympics are different,” Durben says. “Athletes face many outside distractions not typically encountered at other international competitions. By experiencing the Games already in Tokyo, Sagen knows what to expect, has a solid plan and is prepared to minimize distractions so she can focus on her performance.”
Last August, Maddalena’s World Championships’ bronze medal in the same 50-meter three-positions rifle
Maddalena has won four
medals,
after coming up just short at the Tokyo Olympics, she’s hopeful to get on the podium at the Paris Olympics that start on July 26. (USA SHOOTING)
She hasn’t made it back to Alaska for a few years to enjoy her fishing and hunting passion, but the bass have been biting around Maddalena’s base at Georgia’s Fort Moore. (SAGEN MADDALENA)
event she’ll compete in at the Olympics ended a Team USA drought in that event dating back to 1990.
“The effort she has put in to work on her weaknesses has been demonstrated in those medal-winning performances,” Gray says, citing Maddalena’s World Championships’ gold in the women’s team event for 50-meter rifle with teammates Mary Tucker and Sarah Beard. (She won a mixed rifle team gold – with Army Marksmanship teammate Ivan Roe – and an air rifle silver at the 2022 Worlds).
Adding the air rifle event to her Paris 2024 itinerary was also a long time coming for Maddalena, who tried to qualify in air rifle in both the 2016 and 2020 Olympic trials.
“I took fourth for Tokyo (qualifying) in air rifle and I was going through kind of a hard mental struggle at that time,” she says after falling one spot short. “It was a tough lesson because I knew I was good enough to compete in Tokyo in air rifle, but being where I was with my headspace didn’t allow me to qualify well. And it was probably a good thing; it got me ready for this quad.”
THE ARMY MARKSMANSHIP UNIT
found quite a compelling story when Maddalena joined shortly after she enlisted in 2019. After walking on to the team at UAF (Alaska Sporting Journal, July 2021), she blossomed into an eighttime NCAA All-American.
“We knew her as a young civilian shooter and even competed alongside her in the 2014 World Championships. Her work ethic and drive were obvious back then, which is a large part of why we really wanted her to become part of our team,” Gray says. “However, at that time it was pure hunger and grit; since joining the team and settling into Army life we have seen her grow into a true champion.”
“She has learned how to focus that energy and put it towards quality training every single day. In fact, we see it in everything she does. Sergeant Maddalena is truly a model soldier whom anyone would love to have on their team, military or civilian, regardless of the work to be done.”
The camaraderie between her and the Marksmanship Unit teammates has provided the kind of atmosphere that
breeds success. Maddalena calls the Army a “driving force” for what she does on the international competition stage.
Being part of a team of peers who are elite shooters provides perspective.
“And to be able to represent the U.S. and the Army, it just shows that you can’t just do it by yourself or for yourself. To me that would serve no purpose. Going into it this year I understand the words now of having a support system within the Army. It really is like our own version of a NASCAR pit crew,” she says.
“Just the stuff that’s going on behind the scenes now that I’ve moved up the ranks, I’ve seen a little bit more; experienced more. Maybe you can do this on your own and do really well, but the feeling of when I’m at competitions and I get to stand on that podium, you only see me but I feel like I’m surrounded by my support system. I know that they’re in a country far away, but they’re cheering me on and they’ve done the work as much as I’ve done.”
Close friends and fellow soldiers away from the range, they are fierce competitors when the lights are turned on to compete. Maddalena says even the friendly competition can get “pretty heated sometimes.”
“But that’s what makes us so good,” she admits.
Indeed, three other team members, including fellow World Championship gold medalist Roe, qualified for the Olympics. Another, Staff Sergeant Kevin Nguyen, who lost a leg from a combat injury suffered in Afghanistan, will compete in next month’s Paris Paralympic Games in the 50-meter rifle R6 prone event.
“Sagen is without a doubt one of the most impressive female athletes I have ever had the pleasure of training alongside. Her technique and discipline within the sport are unmatched,” Nguyen says. “She continues to push the limit of this sport and I am beyond proud of her. She’s not only a great shooter, but a great soldier and friend.”
Her Team USA coach Durben offers some civilian perspective on what Maddalena’s Army Marksmanship Unit experience has meant to her.
“To get to and maintain an elite level in this sport requires complete dedication. This is not a hobby but a lifestyle. The
AMU has allowed Sagen to fully dedicate her life at this moment to be the best in the world by not only providing world-class equipment and training facilities, all while getting a salary, but also by surrounding herself with like-minded elite-level athletes striving to be the best,” Durben says. “Top equipment and training facilities are necessary to be world-class, but the AMU’s winning atmosphere where other elite athletes push and encourage each other is what gets you to the top.”
AS YOU MIGHT GUESS, traveling the world to participate in shooting sports competitions and life in the military makes
it difficult to leave Georgia for the outdoor activities a soldier loves. And Maddalena doesn’t get back to visit her Northern California family as often as she’d like.
“When I get to leave (the base), I love my parents but I really don’t want to get back on an airplane,” she quips.
She also hasn’t returned to Alaska in a while either after her stellar rifle team career at UAF (Maddalena earned a 2018 degree in natural resource management).
“It keeps calling my name but I haven’t gone back. I’m just looking forward to seeing the school again and experiencing the team, walking into the range. I spent a lifetime of hours on that range for five
years,” she says. “And it’s going to be cool just walking in it. But also being back in Alaska and hopefully getting some fishing in and getting out on the river.”
It’s safe to say that UAF – and the opportunity to join the team as a nonscholarship athlete – changed her life.
“I had some great coaches at the start of my collegiate career and really good teammates throughout the entire collegiate experience. And we never did get that NCAA Division I team title. But looking back at it I don’t remember the accolades. I just remember the team and the fun times we had together,” says Maddalena, who also wants to catch
SOUND OF HEAVY MEDALS
Sagen Maddalena is seeking her first Olympic medal when she competes in the 50-meter rifle three-positions and air rifle in Paris. But she’s already won multiple medals in the World Championships and Pan American Games.
WORLD CHAMPIONSHIPS
2022 (Held in Cairo, Egypt)
● Gold Mixed team 50-meter rifle prone (with teammate Ivan Roe)
● Silver 10-meter air rifle team (Mary Tucker, Alison Weisz)
2023 (Baku, Azerbaijan)
● Gold 50-meter rifle three-positions team (Mary Tucker, Sarah Beard)
● Bronze 50-meter rifle three-positions
PAN AMERICAN GAMES
2023 (Santiago, Chile)
● Gold 10-meter air rifle
● Bronze Mixed team 10-meter air rifle (Gavin Barnick)
Sergeant First Class Hank Gray, the Marksmanship Unit’s assistant team chief in international rifle, says Maddalena “is truly a model soldier whom anyone would love to have on their team, military or civilian, regardless of the work to be done.” (USA SHOOTING)
Crafted by: Ryan and Kay Grizzle
Besides qualifying for the first time in air rifle, Maddalena (front) returns for the 50-meter three-positions competition. She finished fifth in Tokyo but was in medal contention most of the event. (USA SHOOTING)
“I definitely wanted to podium and there was that tinge of, ‘Oh, you’re so close but not quite,’ but at the same time it kind of lit this fire. The need to go back was just so strong and to have that next opportunity, which I got,” says
up with former coach Dan Jordan, who stepped down in 2016 after coaching the Nanooks to three of the program’s 11 national championships.
Jordan was the coach who encouraged Maddalena to join the team back in 2013.
“I know I need to pick up the phone and call,” she says. “He was the one who gave me a chance and so there are a lot of feelings about that. I wouldn’t be here if it wasn’t for him.”
You can bet that fishing will also be a part of her Alaska reunion when it does happen again. For now, there are plenty of fishing opportunities adjacent to Fort Moore’s western Georgia location along the border with Alabama.
“I can get out fishing pretty often and the big ones have been hitting lately,” she says of the myriad bass fisheries around the base. “I pulled out an 8-pounder a few weeks ago. And that was a thrill. It’s all about the bass fishing and the (catfish) down here.”
SAGEN IN PARIS WON’T be a new TV show coming to your favorite streaming service, but like many athletes congregating in France’s capital city, it will feel like a storybook opportunity for Maddalena and others who also attended the Olympics in Covid-restricted Tokyo.
Maddalena (left, with her mom Susan). (SAGEN MADDALENA)
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Not that she has any bad memories from her first experience on the world’s biggest sports stage. The dining hall offered a most unique experience. Besides the multiple food options, athletes were often placed among their own teams at tables separated by plexiglass to avoid possible outbreaks.
“You could see through the glass and I’d be sitting across from all these people from different countries sitting all together. You’re sharing a meal with all these awesome athletes from all over the world. They’re trying to be the best that they can be and I’m trying to be the best that I can be. We’re all experiencing it together,” she says. “I remember one of the skateboard dudes from somewhere in South America came riding in on his skateboard and he was doing his tricks. It was so cool. I remember taking the escalator down from the top to the bottom and here comes up one of the basketball players, and I could swear he was 7 feet tall, and I’m just looking up at this guy.”
In Paris, she’ll be able to stretch her legs a little more. And while the Olympic shooting competition will be held away from the city at the Chateauroux Shooting Centre – a little more than two hours away from the city by train – and the shooting teams will be housed at a satellite Olympic Village, Maddalena is confident she’ll find time to sample Paris’ famed coffee house scene and, just as critical for this foodie, access to French sweet treats like the bitesized confectionery known as petit four (French for small oven).
“I hope I’m pronouncing it right,” she jokes. (While we’re at it: pronounce her name Sagen with a soft g and her last name like Mad-A-Laina.)
So count on this Army sharpshooter arriving in France famished for baked goods but even more hungry to join past shooting medalists with Alaska ties such as Corey Cogdell-Unrein and Jamie Gray. Maddalena is starved to reach that medal podium also.
“The goal is to be prepared and have a medal-winning performance at the
Olympics, so that puts me in a good mindset, letting the work take place and just being in the moment. And when the outcome comes after all that process,” she says. “A big thing too to think about being at the Olympics, you’ve got the best of the best. Ten of those women can be top three on any given day. It’s on that moment, on that day, in that hour. It’s where those shots land.”
“So I know that I’ll be prepared; my equipment is top-notch and it’s ready to go. I’m going to be ready to go. For me, when I’m on that range competing, I just envision that there’s another Sagen shooting right beside me and who wants to beat me.” ASJ
Editor’s notes: For more on the shooting competition for the Paris Olympics, go to olympics.com/en/paris-2024/ sports/shooting. Check out the USA Shooting website at usashooting.org, and Sergeant Sagen Maddalena’s U.S. Army Marksmanship Unit’s site is recruiting. army.mil/army_marksmanship.
“To be able to represent the U.S. and the Army, it just shows that you can’t just do it by yourself or for yourself,” Maddalena says. “To me, that would serve no purpose. Going into it this year I understand the words now of having a support system within the Army.” (USA SHOOTING)
Benchmade’s new Water Line of knives have many features that will keep Alaskans smiling for years to come. And in a state where anglers and hunters need reliable gear, that includes high-quality knives. (SCOTT HAUGEN)
KNIVES IN BEST BLADES
AND SHARPENERS FOR TOUGH ALASKA TASKS
BY SCOTT HAUGEN
There are few places in the country I’ve been where knives play such a major part of daily life as they do in Alaska. Keeping knives sharp
is important, especially when it’s simply not feasible to regularly send them out or hand-deliver them for professional sharpening.
When we lived a semi-subsistence life in the 1990s Arctic, we thought our knives and sharpeners were good. Today, these tools are light years ahead of
Salmon belly represents some of the most delicious parts of a fillet, and as Tiffany Haugen says, avoiding an overcooked belly makes for a great smoked piece of fish. (TIFFANY HAUGEN)
TASTE THE BELLY OF THE BEAST
BY TIFFANY HAUGEN
From the years we lived in Alaska through our many travels in the late summer and fall months, coho salmon bellies are one of the things I most look forward to cooking.
After writing the book, Smoking Salmon & Steelhead, we have dozens of different wet and dry brines that add unique pizzazz to smoked fish. As fun as new tastes and flavor combinations can be, however, sometimes we just want easy. And there is no easier recipe than my dad’s that was passed down to him by
his best fishing buddy. There’s one ingredient – two if you decide to sprinkle on some black pepper.
Sometimes a challenge to find in grocery stores, it’s always available online and that one-ingredient cure is Morton Tender Quick Home Meat Cure. The brine time is 22 minutes.
And if you happen to have a pellet grill, you can even skip getting out your smoker. This year I’ve been using Camp Chef’s new Apex 24 Pellet Grill and loving it because it’s so easy to use, offers even cooking, efficient operation, and it is simple to move around the back porch as needed.
Salmon bellies are worth saving on their own to smoke, rather than splitting them in half with each fillet. Salmon belly meat is thin and can easily be overcooked. When filleted in one piece, however, they will retain all of the rich oils, making them the perfect morsel of a salmon to smoke.
The thin, subcutaneous lining inside the belly retains heat and oil, and be sure to peel it away after cooking prior to eating. Rarely do salmon bellies make it far
off the smoker at our house before they are gobbled up when still warm.
Actual smoke time varies with outside temperatures and thickness of salmon bellies. Knowing when smoked salmon is “done” depends on how you like it. Some people like a softer smoke where the internal temperature of the fish only reaches 125 to 130 degrees; others prefer a drier, chewier product. Keep in mind, the more smoke you put to the salmon, the more smoke flavor it will have up to a point. Too much exposure to smoke may cause the salmon to have a bitter taste. If you prefer your smoked salmon more on the done side, only allow heat after the first three to four hours of smoking or finish in a 160-degree oven or food dehydrator.
This is one of those “sprinkle it on” recipes. The size and amount of your salmon will determine how much Morton Tender Quick to use. Follow these simple steps and give it a try on salmon bellies, salmon steaks and even whole or cut-to-size salmon fillets.
FIELD
Here are 12 steps for how to have hot smoked salmon bellies from the water to the table in less than six hours:
1. Rinse salmon bellies and remove scales if necessary.
2. Lay fish in a single layer on a baking sheet or shallow dish.
where they were, which makes us appreciate them even more.
A ‘SHARP’ OPTION
If you’ve not heard of Work Sharp’s Ken Onion edition of knife sharpeners, now’s a good time to look into them. For many years Tiffany and I used their early editions when delivering wild game butchering and cooking seminars around the country. We gave hundreds of seminars and this was our go-to sharpener. Work Sharp recently introduced the Ken Onion Edition Knife and Tool Sharpener Mark 2. We got one, along with their new blade grinding attachment.
The Ken Onion Edition Knife and Tool
3. Sprinkle both sides of the fish, fully coating with Morton Tender Quick.
4. Let sit for 22 minutes at room temperature.
5. Rinse fish well under cold water.
6. Pat fish dry and place on a drying rack, skin down; sprinkle with pepper if desired.
7. Let the fish air dry for 30 to 60 minutes.
8. Preheat pellet grill or smoker to 250 degrees. Use your favorite flavor of smoke chips.
9. Place bellies, skin side down, on smoker or grill racks.
10 Smoke three to four hours with smoke
Sharpener Mark 2 comes with a handy chart and quick-start guide to help get you going. Don’t be intimidated by the unit, as the instructions tell you what abrasive papers to use and when to use them, what angles are best for which knives, and what speeds are ideal. There are also several instructional videos on their website that are very well done (worksharptools.com). Be sure to follow their suggestions and you’ll avoid dull blades and rounded tips.
MODERN TECHNOLOGY HELPS
From small pocket knives to hunting knives, fishing knives to machetes, axes, even Tiffany’s high-end chef knives, the
and begin testing for desired doneness after four hours.
11. Enjoy fresh off the grill or refrigerate until ready to eat.
12. Vacuum seal for longer refrigeration/ freezer storage.
Editor’s note: For signed copies of Tiffany’s popular books, Cooking Seafood, Smoking Salmon & Steelhead and other best-selling titles, visit scotthaugen.com.
Mark 2 works wonders. New in the design of the sharpener is an LED display on the top of the handle, which makes it easy to know what speed you’re using; fast and easy, there are seven speed options. The new sharpening guide features a scope-click adjustment knob with a full range of 15- to 30-degree angles – adjustable in .5-degree increments. Leather-lined guides are perfect for protecting specialized chef knives and other valued blades.
I use a lot of machetes for clearing trails and running trail cameras; this sharpener allows me to quickly and easily regain the edge on those hefty blades. The sharpening guide can easily be re-
The Mark 2 Blade Grinding Attachment means there are no limits as to what you can do to any blade.
Work Sharp’s new Ken Onion Edition Knife and Tool Sharpener Mark 2 is one serious item Alaskan sportsmen and -women will want to consider. (SCOTT HAUGEN)
(SCOTT HAUGEN)
FIELD
moved, the cassette rotated forward, and now you can use the unit to take to any blade to bring back that edge.
The Mark 2 Blade Grinding Attachment now features a second reference plate for easily getting the sharpener closer to the area being ground. An adjustable pulley system allows for every angle from flat to convex, meaning you have control of the exact angle you want. Speeds can be adjusted on the fly, which equates to precise edges on your blade. The back reference plate can be lowered to make 90-degree grinds, too. There’s no limit to how this attachment can be used, and we all know how creative Alaskans can be with their tools.
PRODUCTION OFF THE BENCH
As for new knives we’ve put to the test,
Benchmade has two lines that caught our attention (benchmade.com). Last year I told myself their Flyway was the last bird knife I’d need. I’ve run that blade through over 500 birds – waterfowl and upland – and have yet to sharpen it.
Then came Benchmade’s Meatcrafter (4-inch), the mini-me of their popular Meatcrafter, which is an excellent big game knife. The new 4-inch Meatcrafter is perfect for breasting ducks and geese, removing legs and thighs, plus dressing birds to cook whole. The blade is sturdy yet flexible enough to allow for precise articulation around shoulder joints and knees. We also used it on a range of big game – from boning to butchering – and simply love its low profile, ease of handling and ability to hold an edge.
Benchmade’s new Water Line covers a lot of what all Alaskans love. From 7and 9-inch Fishcrafter fillet knives that are great for breaking down fish, to a workhorse utility knife, to folding and fixed blades meant for tackling a range of jobs in wet conditions, this complete
line is worth checking out if you hunt, fish or do both.
All Water Line models feature blades that are tough, retain an edge and are resistant to corrosion – even in saltwater – but be sure to rinse in freshwater at the end of the day thanks to an innovative CPM-MagnaCut stainless-steel alloy.
All knives in this line feature Santoprene handles, which provide a firm grip when wet and slimy. The entire Water Line is backed with a limited lifetime warranty and provides complimentary LifeSharp factory maintenance and sharpening.
With summer fishing here and hunting season fast approaching, knives and knife sharpeners are important to Alaskans; neither item is something to skimp on.
ASJ
Editor’s note: Order Scott’s best-selling instructional DVD, Field Dressing, Skinning & Caping Big Game, at scotthaugen.com. Follow Scott’s adventures on Instagram and Facebook.
