Anchorage Daily News

Mount Redoubt continues to be daily news. Ash fell in Anchorage on Saturday, coating everything in a dull gray. Alaska Airlines canceled flights, then started up again.

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And now for the big news -- the volcano is affecting the arrival of seafood in area stores.

The good news: halibut is filling local food coolers.

"Halibut is coming out of Homer or Seward, so we're getting those shipped in with no problem," said Dannon Southall from 10th & M Seafoods. "Halibut is ready to rock and roll right now."

The same can't be said for lots of other seafood. Anything that has to arrive in Anchorage via air is caught in the same waiting pattern as passengers. Whether the fish is from Southeast, the Pacific coast or Hawaii delayed flights mean delayed fish.

John Jackson at New Sagaya echos Southall's woes with delivery. He said the stores have fresh Alaskan cod and halibut. Prices haven't been set yet.

"Due to weather and Mount Redoubt, fishing has been pretty much a disaster," Jackson said. "Alaska Airlines is still backed up with passengers and freight, and movement has been real slow."

Southall said his stores have headed and gutted halibut for $7.95 per pound for fish in the 10- to 20-pound range. The price is $12.95 for fillets.

Southall said rockfish and sole should be available later this week along with some shellfish.

"There is no consistency right now," Southall said. "That volcano is not on a schedule. It's even hard to get stuff out of Kodiak right now."

Southall did have something positive to look forward to: Side-stripe shrimp should be coming out of Whittier in a couple weeks.

Get your garden growing

Dale Walberg at Mile 5.2 Greenhouse in Eagle River has plenty of herbs ready to go. Fresh basil is the best seller, both potted up and in the bag ready to use. Other herbs include thyme, sage, cilantro, chives, parsley and a variety of mints.

But if you're thinking of growing something for later this year, Walberg can help there too. The greenhouse has 10 varieties of 60-day tomatoes in 4-inch pots and six varieties of hot peppers in 4-inch pots.

Contact Steve Edwards at 257-4316 or sedwards@adn.com.

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