July 2nd 2015
This is Fish Radio. I’m Stephanie Mangini. Pickling with Pride. I’ll tell you more after this…
Alaskan Quota and Permits in Petersburg works hard for fishermen so they can do what they do best – fish!  Visit Olivia atwww.alaskabroker.com
Alaska Seafood U is the new school of fish! The online training tool offers Alaska seafood training for employees of retail groceries and restaurants. Learn more at www.alaskaseafood.org  
Kodiak owned and operated, Pickled Willy’s started out as Alaska’s first and only pickling plants. Owners Bill Alwert and his niece Barbara Hughes have been up and running for over 4 years. Since then people coast to coast have raved about their tasty pickled treats.  
 “I moved here in 1965. That’s when I started pickling the stuff. I did it in my garage for myself and friends.”
“The day I saw him trade a case of pickled crab for a case of fresh scallops, I knew there was more to it than us just liking it.”
Just across the street from some of Kodiak’s biggest processors, Bill and Barbara pickle and smoke a variety of seafood.
“We are right down on the water front. There is a lot of fish available to us, and the knowledge behind all the fishing helps. And it’s good to be in a port where the fish are readily available.”
Each jar is hand packed fresh from the ocean.
“Everything except for the king crab, that comes from Dutch.”
“There is no king crab season here in Kodiak. So we buy them all from out west.”
“The Ling cod, and the sockeye, and halibut all come local. We can by directly from the processing plant or we can pay directly to the boats. So we have two different ways to get fish, because we do have our license to do that.”
They take pride in their products using only the best ingredients.
“We use organic vinegar, all of our spices come from the Amish, and we save all of our salmon skins and have wallets and stuff made out of it so that it gets recycled.”
 At the Symphony of Seafoods this year, Pickled Willy’s Black Cod Tips, known jokingly in town as “crack cod tips was a three time winner in the People’s Choice category;  taking the pickled products  to the Boston seafood show, and turning their family recipe into a fan favorite. Bill and Barbara continue to produce unique and high quality product.    
“People always want to know when we are going to pickle herring. When are we going to pickle octopus? Someone was just in here wondering if we could pickle sea cucumbers. We are not opposed to doing some of the more abstract things.”
Fish Radio wants to wish a Happy 80th Birthday to the man behind it all- Bill Alwert. Thank you for your hard work and dedication.  
Check out Pickled Willy’s at www.pickledwillys.com 
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Fish Radio is also brought to you by Ocean Beauty Seafoods – who salutes and says thanks to the men and women fishing across Alaska for their hard work and dedication. (www.oceanbeauty.com) In Kodiak, I’m Stephanie Mangini.