Season 1. Episode 3: Crossing the Gulf (Seattle to Dutch Harbor, Alaska on a Cargo Ship)

Episode 3: CROSSING THE GULF.
Ever wonder what working aboard an ocean-going ship is really like? Follow the crew of the Coastal Standard as they carry cargo from Seattle to the remote Aleutian Islands and Alaska Peninsula. It's all part of Coastal Transportation Inc.'s mission: connect Western Alaska to the world.

In this episode...
The crew leaves the scenic waters of the Inside Passage behind, and enter the wilds of the North Pacific Ocean. Rosy sunsets give way to blizzards, and rain alternates with ice, as the Coastal Standard steams 1,800 miles north

While the engineers make sure the "main plant" hums along, and clean the fuel centrifuge, the captain and mates plan for the next navigational challenge, and periodically check the deck and hull for ice-buildup. Keeping ready for possible emergencies, the crew carries out a fire drill with hoses and emergency pumps.

The civilized part of Alaska has been left behind. Now there are only volcanoes, glaciers and tundra, until the eerie outline of Priest Rock announces the boat's arrival at Dutch Harbor.

Interested in working with Coastal Transportation?
Apply for a job at:
www.CTIcrew.com

Intro 0:00
Leaving the Ballard Locks, Seattle 0:53
British Columbia, Canada 1:07
Cargo ship crew 1:30
Fire drill on cargo ship 2:45
Gulf of Alaska 3:25
The engine room 3:48
Approaching the Aleutian islands 4:32
Blizzard in the ocean 5:04
Priest Rock 5:56
Chef Kasia 6:10


COOKING with KASIA: RECIPE HERE!
Kasia Pawluskiewicz, chef, painter, and raconteur, does homage to that most of iconic of all wild-Alaska seafood--king salmon! You too can get a whole fillet at your seafood market, or convenient portion-sized pieces at the supermarket. This episode's dish:
GRILLED BERING KING SALMON IN SUN-DRIED TOMATO & THYME CREAM SAUCE WITH MASHED PIRATE POTATOES.
Serving size: 8
Ingredients:
Fish:
8 1/4lb servings of king salmon
1 tbsp parsley, finely chopped
1 tbsp chices, finely chopped
1 tbsp tarragon, finely chopped
1 small jar sun dried tomatoes
Olive oil
Salt, to taste

Sauce:
1 tbsp olive oil
3 tbsp shallots chopped
1 cup tomatoes cubed
2 sprigs fresh tarragon
1/2 cup heavy cream
1 tsp dried thyme or 4 sprigs fresh
4 sprigs fresh parsley
1 tsp finely minced garlic
1 cup ruch chicken broth
1 stick of butter
3 tbsp white wine

Potatoes:
5 large russet potatoes, peeled and halved
Half a stick of butter
2 tbsps sour cream
A dash of half and half or milk
1 tbsp salt

-Preheat grill to high
-Heat 1 tsp olive oil in saucepan, ad shallots and 1/2 tbsp garlic. Cook over med heat without browning for 7 min, diced tomatoes, salt and pepper, add of sprigs of parsley and tarragon, broth and bring to a boil. Cook for 10 minutes. Remove from heat, press through a sieve, and put back in pan. Bring to light boil, add cream and stir constantly for 3 min, add butter, remaining garlic, sun dried tomatoes thyme and wine, simmer for 4 minutes and remove from heat.
-Boil potatoes in salted water for 30 min or until you can lift them with a fork, and they slide off. Drain, add butter, sour cream, half and half and salt, mash well.
-Brush salmon on both sides with olive oil, sprinkle with salt and pepper, grill on high for 1
minute, rotate for another min, then close lid for 8-10 minutes. (You can also just place the fish on foil with more oil, place on grill, and close for 8-10 minutes - Salmon should be raw in the center but cooked on the outside, because it will continue to cook on its way to be served.)
-Reheat the sauce and add the copped parsley, chives and tarragon, stir until simmer, spoon onto heated dinner plates, place a cup of mashed potatoes on center with a piece of salmon on top. Garnish with sun-dried tomatoes.

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