BY HOOK & BY COOK

Catch of the soiree: Reel in the bright, beautiful, and briny flavors of Pacific Northwest summer with new seafood recipes from Chef John Wahlke.

By James O. Fraioli

For those of us who are fortunate enough to call the Pacific Northwest home, there’s an abundance of diverse marine life found in our bays, estuaries, and seas. And nothing quite compares to our summer fresh sheet: from the Chinook and sockeye salmon runs to the fervent Dungeness crab season, plus bounty like our native Olympia oysters, spot prawns, and the almost mythical geoduck. Yes, some of the richest seafood resources on the planet can be found here in our corner.

Recently, I had the good fortune of teaming up with local Chef John Wahlke and Fremont Mischief Distillery on the cookbook: Spirited Cooking from the Pacific Northwest. Whether it’s serving fresh, sustainable fish or aging their select spirits aboard the famed crab boats featured on Discovery’s Deadliest Catch, Fremont Mischief understands seafood and is committed to responsible sourcing, and offers dishes within the pages of this book that showcase just how lucky we are to live in the Evergreen state.