When it comes to love languages, I know that my eyes turn into sparkly little hearts when all of my senses are invited to the party. Occurrences that typically involve the presence of great food. Feasts for the eyes that crackle with sound, that breathe aroma into spaces and feel extraordinary on the palate.
This is why I suppose that my love affair with wild Alaskan seafood is so monumental. Here’s a food source that is not only harvested in concert with nature but also delivers on every facet of the sensory journey. The perfectly seared crust on a plump, buttery scallop. The umami perfume of a spot prawn sizzling in a buttered pan. The cracking open of a Dungie crab leg and the interactivity of extracting the tender morsel from therein. The uniquely delicate meat of a Pacific halibut cheek gently pulling apart. The robust flavor of king salmon made with just the right sauce. The savory flakes of a hot smoked salmon chunk gracing the top of a cracker. The subtle perfection of a Pacific cod hunk poached in coconut milk that’s been aromatized with scallions and ginger. The list goes on and on, and so too do the delectable sensory experiences.
And senses aside, for me personally, Alaskan seafood is inherently a love language because it is the gastronomical embodiment of my absolute greatest love Arron (WAC founder + CEO). A man who comes from three generations of commercial salmon fishermen, and who himself leads with sheer, unconditional love in every aspect of his life. My culinary adventures in seafood are that much more laden with sentiment, knowing that I get to enjoy each and every one of them with him.
So, here’s to love. To tasting, smelling, hearing, touching and feeling the joy of our existence. At the table and beyond.
Live Wild!
Monica
Pictured above: A platter of pan-seared king salmon, resting on a luxuriously green backdrop of herby risotto.
