Urban Harvest: Salmon Preservation in Alaskan and Nordic Traditions
5:30 to 7:30 pm. Tuesday, Dec. 3Art Lab
Learn how to make gravlax, a Nordic style of cured salmon, and traditional Alaska pickled salmon with Catch 49 and Twisted Spruce Kitchen (Bear Tooth) Chef Natalie Janicka. Discover how to properly process a Copper River sockeye salmon, learn about Catch 49’s fishermen, and take home a batch of preserved salmon, a tray of gravlax plus recipes to enjoy and share. Urban Harvest programs connect contemporary Alaska lifeways to their histories and contexts. Registration required. $25, plus a materials fee of $40. Anchorage Museum members receive a 10% discount.