Tish's Homemade FoodMeals will be prepared and served using fresh Alaskan seafood and products, many harvested while on board. Tish cooks fresh and healthy meals; a selection of her gourmet recipes are available at the bottom of this page.  Treat yourself to a range of Alaskan-inspired cuisine during your stay with us. Enjoy Blueberry Almond French Toast  or sourdough pancakes and Alaskan roasted coffee for breakfast. For lunch you may be served a fresh seafood salad with crab and shrimp, a hearty seafood chowder or her turkey, bacon, avocado, tomato sandwich with orzo salad. If the crabbing was good, she’ll make fresh Dungeness melts with cilantro and tomato. For dinner we’ll barbeque Wild Alaskan salmon, or a seafood lasagna, lemony shrimp pasta or have a crab feed with corn casserole and fresh caught Dungeness crab. Leave room to finish your meal with a local berry cobbler, crème brulee or hand dipped chocolate raspberries with homemade shortbread. These are just a few examples of the delights that await you on board.  We are also happy to accommodate special dietary needs with advance planning, so do not hesitate to inquire.   If you care to bring wine, beer, or cocktails on board it is up to you to provide your own in accordance with Alaska law.

A selection of Tish's recipes


Rockfish Tacos

Blueberry Almond French Toast Bake

1 loaf soft Italian French bread, cut 1 in pieces
8 large eggs
8 egg whites
2 c milk or half n half
1 T vanilla
1/3 c. maple syrup
Brown sugar
2 c. fresh or frozen blueberries
1/3 to ½ c. sliced almonds

Spray 13x9 pan with non- stick spray. Arrange bread in pan. Mix eggs, milk, syrup, maple syrup and vanilla and pour over bread. Sprinkle with ground cinnamon, brown sugar. Sprinkle top with blueberries and almonds. Cover,refrigerate overnight. Bake uncovered for 45-50 min at 350*. Serve hot with drizzled maple syrup. (You can use 16 eggs and half n half for richer custard like bake). Serves 12

Lemony Shrimp/Chicken Pasta

1-1/2 lbs chicken thighs, breasts or cleaned shrimp
2-3 T EVOO
1-3 T lemon pepper seasoning salt
6 c chicken broth
½ med. onion, chpd
12 oz uncooked angel hair pasta
1 lemon
2 oz cream cheese
1 can qrtrd artichoke hearts 9 (in h2o, 14 oz drained)
¼ c capers, drained and rinsed
Chopped fresh parsley
Shaved parmesean cheese

Cut chicken into one inch pieces, place in Ziploc with lemon pepper and 1 T EVOO to coat.
Let sit up to four hours, then sauté in EVOO with onion. Remove from deep fry pan.

Pour broth into pan and heat til boiling on med hi. Add pasta and cook uncovered 7-8 min until tender. Add back in chicken or shrimp mixture, Zest lemon into mixture then squeeze in juice. Add cream cheese and artichokes til warmed and sauce thickens(1 min). Remove from heat and add capers. Garnish with parsley and shredded parmesean. Serves 4

Fresh Rockfish Tacos

Fresh Rockfish Tacos
10-12 small flour tortillas
1-2 lbs fresh rockfish (snapper) cubed-
Panko, garlic salt and eggs for egg wash
Garnishes: chpd red onion, avocado, tomatoes, shredded cabbage
Chpd cilantro, shredded cheese
Top with sourcream mixed withChohula Chipolte hot sauce

Sauté fish coated in egg/panko. Heat tortillas, garnish with veggies, top with spicy sour cream .Serves 4-6

Tish’s Crab Dip
1 c fresh Dungeness crab
4 oz cream cheese
2 T mayo
Johnnys seafood seasoning salt
Chopped celery
Chopped green onions

Serve on water crackers or in Dungy Melts on toasted English muffins and broil to melt cheddar cheese.

Rockfish, Salmon or Halibut Melts

16 oz of flaked cooked fish
4 TBSP cream cheese
½ cup mayonnaise
2 TBSP minced onion
1 tsp lemon juice
1 tsp dill
4 English muffins, split
8 slices cheddar cheese

Heat oven to 450 F. Spread muffins on baking sheet and toast lightly. In small bowl, blend fish, cream cheese, mayo, onion, lemon juice, and dill. Spread mix on toasted muffins and return to oven for 10 minutes. Top with fresh sliced tomatoes, if you’d like.

Tom's BBQ Salmon

Catch a nice king or coho (silver) salmon and butterfly-cut it for even cooking. Put foil on grill, baste the fish with EVOO and garlic salt. Grill so it’s flaky and cooked but not overcooked. Melts in your mouth!

Other grill options for fresh caught salmon:

Equal mix brown sugar and butter, melted for basting
Butter, shallots, fennel, and sherry
Pecans, garlic powder, bread crumbs and mustard mixed for crust and baked 10-15 minutes at 425 F.