Word: salmonand
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Whatever the meat's merits, the industry owes its growth to Crab King Wakefield, 57, son of an Alaska salmonand-herring pioneer. Wakefield prepped at his father's processing plant at Port Wakefield on remote Afognak Island, struck out on his own after World War II to exploit the vast and virtually untouched king-crab grounds on Alaska's continental shelf. Though Japanese fleets had been catching and canning the huge crabs for years, Wakefield determined to try freezing the meat, on the theory that "when you are so far from the market that your costs...
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