How Wild-Caught Seafood Has Changed the Way I Dine Out

I often say that when I married Arron (WAC founder + CEO), I married Alaska, a place whose ethos has permeated everything from dealing with my garbage (bears are really a thing!) to my conception of the cosmos. Among many surprises, I never would have expected that marrying Arron would forever shift the way that I dine out — particularly as it pertains to seafood.

Menu items — especially seafood options — just hit different when you’ve internalized the value of sourcing practices and the complexities of supply chains. Whether we’re at a casual seafood joint on a boardwalk or somewhere with a white tablecloth aesthetic, I find that I’ve become a more curious diner. I’m more inspired to ask questions, which helps me learn more about what’s on the menu and draw interesting connections between the place and the catch that it’s serving up. Simply asking something like Is this fresh or frozen? Is it wild-caught? can lead to really interesting discussions about the local and regional connections to seafood. If that all seems intimidating, just know that a solid seafood establishment anywhere in the world will always have someone there who’s happy to chat about their offerings.

Another thing that’s changed? If there’s an Alaskan fish on the menu outside of Alaska, I or Arron almost always order it. You’d think it would be the last thing we’d order, considering it’s on our kitchen table nearly every day of the week, but I am genuinely excited to see how a chef chooses to prepare a protein that is so familiar to me, to be introduced to a new technique or flavor pairing, to see how Alaska makes its mark in kitchens around the world.

Overall though, having learned all that I have through my years of cooking, sharing, and even harvesting wild-caught Alaskan seafood, “dining out” has become not just an epicurean experience but also an optimal opportunity to connect more deeply with the people and place behind each plate of seafood.

Speaking of connection and conversation over memorable menus, just a heads up that you have until Saturday, November 22 to schedule your next WAC box for delivery by Thanksgiving! I’d even suggest scheduling it sooner (by this Saturday, November 15) so that you’ll receive your box the week prior to the holiday, giving you ample time to plan, thaw, and prepare any dishes ahead of time. You are bringing a seafood dish to share on Thanksgiving, right?

Live Wild,

Monica 

Pictured above: While this isn’t a snapshot of us dining out, it’s a gorgeous WAC tablescape that evokes that feeling you get when you’ve ordered all the right dishes on the menu. (It also happens to showcase the array of offerings in the Smoked Sampler Gift Box, in case you’re shopping around for the holidays.)