Emma Teal Laukitis and Claire Neaton grew up on a homestead called Stonewall Place on the Aleutian Islands of Alaska. They have worked on their family's commercial fishing boats in the Bering Sea since they were young. Born from summers fishing with their family, Emma and Claire's appreciation for their unique upbringing and for the sustainable fisheries became central to many of their pursuits. Emma studied art and English at Williams College and earned a master's degree in design at the University of Washington, and Claire studied business and nutrition at the University of Vermont.
To flip through the pages of Emma Teal Laukities's and Claire Neaton's new cookbook...is to be whisked away on an adventure in the country's northernmost state...Part memoir, part guide to resourceful, resilient living, their book showcases how to cook seasonal, sustainable seafood. --Martha Stewart The Salmon Sisters' cookbook aims to be an entry point for anyone looking to add more seafood to their diet and support the nation's small-scale fishermen in the process. --Outside [A]n informative, entertaining, and inspiring approach sure to resonate with seafood lovers of all skill levels. --Publishers Weekly A sound addition to cookbook shelves focusing on fish and the fishing life. Family stories mixed with recipes create a captivating experience. --Library Journal When not actively working the nets, the [Salmon Sisters do] a lot of the cooking, both on land and boat, learning to cope with dwindling fresh vegetable supplies on weeks-long fishing expeditions. This cookbook replicates the recipes the sisters have developed. They are generally simple, emphasizing the fish's freshness and complementing with herbs and onions or garlic. Yet they don't hesitate to branch out with cardamom-date waffles, about as tropically sourced as can be imagined. Alaskan fish species and the means of catching them are laid out with easy-to-understand drawings and text. --Booklist [The Salmon Sisters] are supporting their community by protecting a way of life and Alaskan salmon. --Civil Eats