During the summer salmon season, I work with my partner Michael onboard a small commercial fishing boat in Southcentral Alaska. Tuned into the tides, weather, and ocean currents that pull the fish back to the rivers, we chase the harvest of abundant wild salmon swimming through Alaska’s cold, clean water. The daylight lasts forever and when there is a moment with a break from fishing, you’ll find us with the boat pulled up on some beach starting a fire with driftwood, a slab of fresh salmon on hand. As the fish slows cooks over the coals, fingers burn sampling bites of the brilliant red fillet. The fish flakes apart and melts on your tongue with a salty, smoky flavor.