Hook It and Cook It: a delicious idea

Fishing and wildlife viewing destinations are a dime a dozen in Alaska, but one stands out so distinctly, you can taste the difference.

Angling Unlimited of Sitka is combining world-class saltwater fishing with a world-class Seattle chef – Europe-trained Ludger Szmania – in a May 19-24 package that’s been a hit especially with couples who want a delicious Alaska outdoor experience while learning how to savor it again and again back home.

Following are some of the factors that converge to make the lodge’s annual “Hook It and Cook It” special a deal at $1,895 a person:

A saltwater fishery with the highest catch rates for king and coho salmon on the marine waters of the North Pacific, plus great fishing for halibut, lingcod and rockfish in the shadow of Mount Edgecomb, a dormant volcano that sprouts from the sea.

A small, comfortable lodge with a 20-year track record and a great reputation for fishing, equipment and service.

A quaint ocean-side town with an historic Russian cathedral.

Abundant wildlife visible on boat runs to the fishing hot spots, plus an optional eco-touring day to view humpback whales, eagles, sea otters, sea lions, and seals.

A chef whose Seattle restaurant is critically acclaimed in a city that suffers no fools in serving fish. Szmania gathers a portion of the fresh daily catch and demonstrates his techniques for preparing gourmet seafood entrees before letting the guests dine and enjoy.

Nobody with functioning taste buds could be disappointed. For example, here are the menu highlights for just one of the post-fishing cooking seminars and meals:

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, and more.

“The food is what you’d find in a four-star hotel, but we do it informally in a living room,” said Tom Ohaus, Angling Unlimited owner.

The main attraction to most people is boating out past Sitka deer, sea otters, bald eagles and other Alaska creatures and hooking into 30-pound salmon until your arms hurt, he said.

“But the catching shouldn’t be the end of it,” he said. “Fish are never more delicious than when they come out of the sea, especially when they’re in the hands of a great chef.”

Check it out: Angling Unlimited, (800) 297-3380; www.anglingunlimited.com.