Chinook, coho, sockeye, pink and chum. How to tell the five Pacific salmon apart, and how I like to cook each one.

Why I sell my catch straight from my boat and my shop, and what that means for the salmon on your plate.

Is frozen salmon as good as fresh? When it’s frozen right, it’s often better. Here’s why, and how to thaw it.

When is salmon season in Washington? A season-by-season look at my year on the water here in Bellingham.

My fish shop sits in the old Freeman Welding building on Rural Avenue, where local fishermen fixed their boats for decades. Here’s its story.