With the sounds of glaciers calving and moose bellowing, the visually stunning Tongass National Forest and the unmistakable smell of fresh air combined with saltwater, a trip with The Boat Company is a feast for the senses.

Then, there is the food, which is simply a feast.

“From my perspective, our boats are floating restaurants that serve a critical function,” said April Agee, director of food and beverage. “In a maritime setting, good food equals good morale for both the guests and crew members.”

With a focus on preparing and serving as much local food as possible (salmon and halibut immediately come to mind), The Boat Company's chefs take a “no set menus” approach to preparing meals.

The Boat Company operates two vessels – the 145-foot-long M/V Liseron with 10 staterooms and the 157-foot-long M/V Mist Cove with 12 staterooms. Both vessels have head chefs preparing meals every day using high-quality ingredients and locally sourced food.

All seafood such as salmon, halibut, lingcod and black cod comes from Seafood Producers Cooperative (SPC), a Sitka-based organization owned by its member-fishermen who use hook and line gear to catch fish one at a time, producing the highest quality seafood using sustainable fishing practices. Chefs also prepare organic greens grown by Outpost Agriculture in Ketchikan using hydroponics that conserve water and eliminate pesticides.

Although seafood tends to dominate the list of creations, plenty of options exist for those who either have allergies or simply do not like fish, shellfish and other similar dishes. Dietary restrictions and preferences are easily accommodated by the chefs with plenty of options for vegetarians, vegans, pescatarians and gluten-free and picky eaters. In some cases, however, the sheer freshness allows guests to gain a new appreciation of seafood.

“The most common comment we have heard over the years from guests who do not eat fish is that they just do not like the 'fishy' taste,” said Agee. “What that usually means is that the products they have tried are not very fresh. That's where our suppliers shine as they provide 'hyper-local' items that move quickly from the ocean to our galleys to our guests' plates.”

Examples of menu items include April's Deviled Eggs featuring local Deer Heart leaves harvested during hikes, salmon Caesar salad, chimichurri salmon, gluten-free orange cake, filet mignon, macadamia nut-crusted halibut, pecan pie bars, smoked salmon cheese ball and more.

Agee emphasized that seasonal availability plays a major role in the chefs' choices for meals. King salmon, for example, is a spring season fish while Dungeness crab is a summer item. Many species are available year-round, and high-quality frozen seafood is always available.

Chefs tend to have an open door policy encouraging guests to ask questions and share their thoughts and experiences as well as recipes. Agee provided the example of a guest who shared a simple recipe for salmon soup called Ukha using fish heads and tails along with diced potatoes, dill and lemon. The dish was so well-received that it is now often served as a starter.

Food is important to guests and crew alike. As an experienced maritime chef, Agee stressed there is a direct correlation between food and morale on boats.

History and Mission of The Boat Company

The Boat Company was founded in 1979 by Michael McIntosh, Sr. who purchased a decommissioned U.S. Navy minesweeper, converted it to a tour boat and began offering week-long cruises. He set up the company as a non-profit organization so funds could be funneled to variety of conservation efforts.

The Boat Company pursues its mission to protect the Tongass National Forest and Southeast Alaska in a variety of ways including funding lawsuits, supporting conservation efforts and promoting stewardship among cruise guests. The Tongass National Forest is the largest national forest in the United States and covers most of Southeast Alaska.

The Boat Company operates two vessels featuring comfortable main salons, entertainment centers, libraries, dining areas and observation lounges. Staterooms have queen beds with an upper bunk, and the M/V Mist Cove also has two staterooms with two twin beds. All cabins have temperature controls, built-in wardrobes, dressers, picture frame windows and private baths with sink, mirror, toilet and shower stall.

Cruises

Cruises are scheduled from mid-May through mid-September and feature seven-day itineraries between Juneau and Sitka. The two boats make the roughly 300 nautical mile journeys – either north to south or vice versa – beginning each Sunday and ending Saturday before they turn around and head in the opposite direction.

Every day's itinerary offers an array of adventures including fresh water fishing (both fly and traditional spin casting) for multiple species of trout and char, and trolling from 20-foot skiffs in salt water targeting king and coho salmon, halibut and a variety of pelagic and non-pelagic species. Other activities include guided hikes, beach combing, wildlife viewing (there are binoculars in every room) and kayaking. There are also entertaining and educational presentations by the crew's trained naturalist guides.

Reservations for cruises and more information are available by visiting The Boat Company's website or calling 1-360-697-4242.

About The Boat Company
Founded in 1979, The Boat Company is a non-profit, conservation-focused luxury cruise operator specializing in sustainable tourism in Southeast Alaska. Through unique itineraries and a commitment to environmental stewardship, The Boat Company offers transformative travel experiences while advocating for the preservation of the Tongass National Forest.