A Feast of Sustainability: Dining on The Boat Company’s Eco-Cruises
Kathryn Edwards, also known as “Kya,” Head Chef on the M/V Liseron
Has anyone seen Ocean, the stunning new documentary by David Attenborough and National Geographic, released this past weekend? We at The Boat Company are astounded by the validation it offers our fight against destructive trawling, a cause we’ve vocally championed and campaigned for.
In late May 2025, The Boat Company supported partners like the Alaska Longline Fishermen’s Association (ALFA), whose petition rallied public concern ahead of The North Pacific Fishery Management Council meeting to discuss limiting bottom trawlers’ devastating bycatch and ocean floor damage—issues Ocean powerfully addresses.
The Boat Company’s Food & Beverage Director, April Agee
This week, we spotlight the sustainable food journey aboard our intimate eco-cruise ships, from sourcing to plating, guided by April Agee, our Director of Food and Beverage, who balances provisioning with occasional ‘celebrity visits’ as Head Chef for periods of time on our boats each summer, and Paul Olson, our Natural Resources Attorney, an avid fisherman himself who goes to great lengths to procure our seafood—and even shared one of his own recipes.
Beyond the intentional logistics—crucial to our 40-year eco-mission—we’ll explore a unique Tongass-sourced ingredient, share recipes, introduce our galley team, and more, all with quite the coincidental alignment with Ocean’s call for hope through sustainable practices.
Food Sourcing: The Heart of Our Eco-Table
Our culinary voyage begins with meticulous sourcing, rooted in sustainability. All seafood—salmon, halibut, lingcod, and black cod—comes from Seafood Producers Cooperative (SPC), a Sitka-based, fisherman-owned cooperative where Paul Olson is a member and active fisherman. SPC prioritizes ethical fishing, employing hook-and-line trolling to catch fish one at a time with minimal environmental impact, alongside some longline fishing mitigated by practices like circle hooks to reduce bycatch—avoiding the seafloor damage David Attenborough critiques in Ocean with, “It’s hard to imagine a more wasteful way to catch fish” (paraphrased from NG previews).
“It’s hard to imagine a more wasteful way to catch fish”
SPC’s Alaska Gold Seafood brand, processed locally, supports the anti-trawler campaign, while Alaska Longline Fishermen’s Association, led by award-winning Linda Behnken, enhances conservation efforts with seafloor mapping and seafood donations during COVID-19. We are honored to have a collaboration history with ALFA on Tongass conservation.
Passengers board one of our skiffs to go crabbing and possibly contribute to the night’s dinner
Speaking of water in a different context: our organic greens, like Monte Carlo romaine lettuce, are grown by Outpost Agriculture in Ketchikan using hydroponics—a soil-less method that conserves water and eliminates pesticides, enhancing sustainability.
Cocktail hour (prepared on the M/V Liseron in this image) is a favorite time for guests to gather in the late afternoon and share stories of their respective adventures that day. Top-shelf alcohol and hor d'oeuvres set the appetite for the dinner ahead.
And one of favorite sources of our food happens live during our cruises, straight from the Tongass: on hikes we can forage berries, herbs, and more, while other guests may offer up permitted fish catches for a fresh meal.
An added supplier has ended up adding to almost all of our meals since 2024 when April found them: Spiva Spice, a Pacific Northwest purveyor near our cruise region, for handcrafted gourmet spices and organic teas.
Recipe Features: A Taste of the Tongass
Our recipes, available on our website’s “Recipes” section, transform these sourced treasures into memorable meals.
April’s favorite dish! Chimichurri Salmon prepared on the M/V Mist Cove
April’s Chimichurri Salmon, her favorite, brings bold Argentinian zest to our sustainable catch, with her noting, “Leftover chimichurri sauce is great for pasta!”—a versatile delight. The Mist Cove
Deviled Eggs with Deer Heart and Spiva Dill Pickle Dust offer a unique Tongass twist, where the fresh garnish and spice elevate a classic with a peppery flourish—perfect for adventurous palates.
M/V Mist Cove’s Salmon Caesar Salad
Salmon Caesar Salad, a lighter entree mid-trip, reflects April’s wisdom: “By Wednesday or Thursday, midway through our cruise week, when guests have had days of three fully rounded meals and happy hours, I will usually feel things out and start providing a salad or other lighter dish—it took me years to realize that balance.”
Paul Olson’s Tuna Casserole, inspired by crabber Tomi Marsh, showcases our community’s intimacy, using SPC tuna.
For vegan and gluten-free options, see our dedicated sections below, ensuring every guest finds joy at our table.
Ingredient Features: Nature’s Bounty on Board
“Deer Heart” leaves displayed as layered garnishes on a plate of April’s Deviled Eggs
The Tongass National Forest gifts us distinctive flavors, starting with “Deer Hearts”—also known as “False Lily-of-the-Valley” leaves—harvested fresh during hikes. This coastal plant, native to western North America and abundant in the Tongass, offers fresh leaves for garnishes like on April’s Deviled Eggs recipe or, as Assistant Chef Sara on Mist Cove envisions, dolmas, a nod to Coastal First Nations’ traditions. (Caution is advised: “False Lily-of-the-Valley” leaves are not to be mistaken for the toxic “Lily-of-the-Valley” leaves. As with all foraging and harvesting from nature, expert identification and preparation are recommended).
April’s personal Spiva Spice collection
We also embrace Spiva Spice’s gourmet offerings, with April raving about Dill Pickle Dust on deviled eggs, fries and breads, and Peruvian Lime seasoning enhancing chicken, beef, and her favorite: chimichurri salmon. While Spiva is not based out of Alaska, its home state of Washington is actually where a lot of The Boat Company team resides half of the year (and not too far from the ships’ winter location, either)!
Our all-organic tea selection, also from Spiva Spice, includes Chamomile for soothing floral notes, Chai for spiced comfort, Earl Grey for refined citrus, Rooibos with elderflower freshness, Nettle Mint for healthful zest, English Breakfast for bold mornings, and Sencha for delicate green flavor—offering a premium herbal and caffeinated range.
We also forage blueberries and huckleberries, sweet and edible Tongass finds, adding seasonal richness to our plates.
Key People in the Kitchens (Galleys!)
Behind these dishes are talented individuals who bring our eco-vision to life. April Agee, Director of Food & Service since 2023, joined The Boat Company in 2006, rising from assistant chef to head our galleys with personalized menus using “catch of the day” contributions. She likes to read the weather and the passengers’ desires, often offering her fall soup as a cozy highlight inspired by nature walks.
Kathryn Edwards, Head Chef on M/V Liseron
Kathryn Edwards, Head Chef on Liseron, draws nine years’ experience from the Pacific Northwest, infusing sustainable wellness into fresh Alaskan seafood, often hiking the Cascades off-duty.
Ryan Maher, Head Chef on M/V Mist Cove
On Mist Cove, Head Chef Ryan Maher has over 25 years experience and built a business on his passion for the outdoors and foraging, selling wild foods from around the country. Sous Chef Olivia Hansen on Liseron brings Seattle-bred baking flair, eager for PNW breads, while Mist Cove’s Sara Yakymovitch, a Sitka forager, turns wild ingredients into sustainable meals.
Stewards like Lexi Brassard on Liseron, now in her second season, and Ryn Waldrop on Mist Cove, a former call center manager turned adventurer, craft stunning table scapes and serve with passion.
Assistant Stewards Hunter Fields on Liseron, rooted in Florida’s waters, and Camila Carvajal Fondello on Mist Cove, an architect with boat-life expertise, enhance the hotel experience.
All of our team is united by inspiration and love for Southeast Alaska.
Typical Seafood in Your Meals on a Cruise With Us
Our cruises feature a bounty of seafood: salmon, lingcod or black cod, and halibut—staples of every trip. Dungeness crab and shrimp, caught as an activity when possible, shine fresh with minimal seasoning. “I love preparing them in their element, as unprocessed as they should be,” says April.
Crew aboard one of the M/V Liseron’s skiff boats display passengers’ fresh and sustainably caught crab
“When I hear, ‘I don’t like fish—it tastes too fishy,’ it often means they’ve never tried truly fresh fish; a small bite usually wins them over.”
While all diets are celebrated by our chefs as opportunities to surprise and impress our guests, still, some adventure is offered for those who wish to try!
“For guests who don’t eat seafood or follow a vegetarian or vegan diet, we look forward to providing plenty of delicious alternatives,” April exclaims.
This personalized approach, tied to our seafood provider SPC’s sustainable catch, echoes Ocean’s advocacy for mindful fishing amidst overfishing challenges.
Other Proteins Used in Your Meals on a Cruise With Us
A decadent pork dinner served on the M/V Mist Cove
For non-seafood lovers, trips include filet mignon, usually a luxurious finale. Throughout our cruise week, pork, sourced sustainably from Salmon Creek, and chicken, a versatile option for “no seafood” preferences, round out our offerings, reflecting April’s menu tailoring and our eco-commitment to avoid unsustainable food practices like the overfishing seen in Ocean. This diversity bridges to our plant-based choices, ensuring every palate is celebrated.
Vegan Recipes Features
Guests with vegan, vegetarian, or other dietary needs are warmly welcomed, a tradition we have honed over our 40+ years cruising. Our chefs and galley crew collaborate at trip’s start with passengers who have specific diets to craft personalized menus, aiming to delight with diverse, sustainable options—vegetables and tofu as vegan protein stars.
Our Vegan Caesar Salad blends creamy cashew dressing with grilled tofu or veggies, a fresh delight.
Peruvian Chili Lime Dish with Chimichurri (Vegan)
Our Peruvian Chili Lime Dish with Chimichurri adapts the salmon recipe for tofu or zucchini, showcasing versatility without compromising an ounce of flavor.
Vegan diets, rich in nutrients and eco-friendly, thrive here, mirroring our Tongass stewardship against unsustainable fishing.
Gluten Free Dessert Recipe Feature
Orange Cake, April’s delicious go-to for gluten-free dessert, borrowed from Smitten Kitchen
Our gluten-free dessert, a crowd-pleaser from Smitten Kitchen, features cornmeal, almond flour, blood orange, almond ricotta, caramel, and Cara Cara oranges—adapted by April with love.
This Gluten Free Orange Cake Cake embodies luxury without gluten, appealing to all. Gluten-free dining, a growing choice for health and inclusion, complements our sustainable ethos, tying back to our Tongass-sourced journey.
Sustainable Food Sourcing and Eco-Cruising
From the Tongass’s wild “deer hearts” to SPC’s sustainable seafood, The Boat Company transforms nature’s gifts into a luxury dining experience on our eco-cruises.
Our galley team, led by April Agee and supported by foragers like Sara Yakymovitch, crafts recipes that honor Ocean’s call for sustainable fishing, as David Attenborough urges, “We must protect our seas for future generations,” amid the threats of overfishing and bycatch.
Whether savoring blueberries or a gluten-free cake, guests join a 40-year legacy of conservation and care, making every meal a celebration of Southeast Alaska’s pristine waters and forests.
P.S. April Said We Cannot Leave You Without This…
April’s cinnamon roll and a coffee on the M/V Mist Cove
“If you’ve ever struggled with making cinnamon rolls, this recipe is for you.
It’s been one of my go-to favorites for years. One of my favorite guest quotes: ‘I was only going to eat half of one… but I ate two instead!’ Always music to my ears—there’s nothing better than bringing joy through food!”
Bon Appetit!
—Your friends at The Boat Company