Seasons Greetings from Little Norway
During this season of celebration, Captain Jim and I love to be home in our beloved Little Norway. Although the days may be dark at this time of year, Petersburg shines bright thanks to an abundance of community enthusiasm for Scandinavian décor, attire, lights and traditional Norwegian dishes! The iconic Sons of Norway building, overlooking the harbor, is strewn with lights and, if we are lucky, will feature a backdrop of brilliant Northern Lights. The smoked salmon competition held at The Sons is always fun, and Captain Jim is once again gearing up for the competition by preparing his signature smoked winter king salmon.
As we wrap up 2025 and leap into 2026, we are excited to share our love for the place we call home!
“Tide and Table” Premiered in Petersburg!
The “Tide and Table” documentary celebrates Alaska’s fishing heritage and the unique charter experience aboard M/Y Dauntless.
On December 5 and 6, Petersburg celebrated the premiere of “Tide and Table,” the documentary by Brian Bill and Two Doors Down Productions shot in the spring and summer of 2025. Debuting at the Northern Nights Theater with three well-attended showings, the stunning documentary highlighted Petersburg’s history, unique heritage and community, and generated over $7,000 for local arts and education. The film crew spent many hours aboard Dauntless working alongside both Captain Jim and Chef Alisa. We were very touched by their incredible portrayal of both this corner of Southeast Alaska and our unique charter boat operation. The documentary will also be premiered on the East Coast in early 2026. You can watch the YouTube Trailer here.
Summer Peak Week Availability!
Dauntless explores Southeast Alaska’s pristine waters, from historic lighthouses to glacial fjords on luxury small ship charters.
Of course, given all the buzz around Petersburg and this beautiful region, summer trips always book fast, and this year they may go even faster. So now is the time to check your calendar! While our spring trips feature the seasonal return and rebirth of the region after a long, cold winter, our summer trips showcase Alaska in its seasonal glory. The long days allow for extended adventures, and our guests can experience sparkling glaciers, soaring fjords, breaching whales, salmon fishing, and so much more. Dauntless travels at a comfortable 8 to 10 knots, which enables us to cover about 500 nautical miles during one charter.
Current availability for summer peak weeks includes:
| 7/14-7/21 Sitka-Petersburg |
| 7/24-7/31 Petersburg-Juneau |
| 8/12-8/19 Petersburg-Juneau |
| 8/21-8/28 Juneau-Juneau |
HOLIDAY RECIPE FROM CHEF ALISA
Smoked Salmon Dip
Chef Alisa’s signature smoked salmon dip showcases Alaska’s world-class seafood with fresh dill and bright lemon flavors.
Just in time for the holidays: our signature Smoked Salmon Dip!
It’s fair to say that smoked salmon dip is an Alaskan staple. One of its best qualities—aside from being a quick, reliable way to showcase world-class salmon—is its versatility. It’s just as at home at a holiday gathering as it is on a bagel at breakfast, and it plays well with other small bites like hummus, tzatziki, and tapenade.
You have lots of options when it comes to using cooked, smoked, or canned salmon, and how you choose to season it. While I tend to prefer my salmon smoked, I’ve found that adding some smoked paprika to unsmoked cooked salmon also gives it a touch of smoky flavor. This version celebrates the best of Alaska’s smoked fish with a bright, creamy balance of lemon, dill, and a touch of heat—unfussy, elegant, and endlessly adaptable.
| Servings: 4-6 (approximately 2 cups)
Prep Time: 10 minutes Total Time: 10 minutes |
Ingredients
| • 8 ounces cream cheese, softened |
| • 2 tablespoons sour cream or crème fraîche |
| • 1 (3.5-ounce) can smoked salmon, undrained. We think the salmon from Wildfish Cannery is the best commercially canned fish! |
| • 1 to 2 teaspoons fresh lemon zest |
| • 1 to 2 teaspoons lemon juice |
| • 2 to 3 dashes of hot sauce. Our favorite is the one from our friends at Barnacle up here in Alaska. |
| • 1 teaspoon smoked paprika |
| • 1 tablespoon chopped fresh dill |
| • 1/4 cup minced red onion |
| • 1/4 cup capers, drained |
| • Salt and freshly ground black pepper, to taste |
For Serving:
| • Crackers, crostini or fresh bread |
| • Fresh dill sprigs or chives (optional) |
| • Lemon slices/zest (optional) |
| • Additional smoked paprika for garnish (optional) |
| • Everything bagel seasoning (optional) |
| • Red Wine Pickled Onions (optional) |
Instructions
| 1. Process the base: Add cream cheese to a food processor and blend until smooth. Add sour cream, smoked salmon (with liquid), lemon zest, lemon juice, hot sauce, smoked paprika, and dill. Process until smooth and well combined. |
| 2. Add texture: Remove the processor blade and fold in red onion and capers by hand. |
| 3. Adjust seasoning: Taste and adjust with additional lemon juice, hot sauce, salt, and pepper as needed. The salmon liquid and capers add saltiness, so season conservatively. |
| 4. Serve: Transfer to a serving bowl or spread thinly on a platter. Garnish with fresh dill sprigs, a light sprinkle of smoked paprika, and lemon slices if desired. Serve with crackers or crostini. |
Tips
| Presentation: I love plating this dip on a platter in a thin layer and decorating the top with all the goodies to elevate the presentation of a classic workhorse. Arrange fresh dill, capers, minced red onion, and lemon slices decoratively on top—it turns a familiar dip into something visually stunning. |
| Salmon substitution: If smoked salmon isn’t available, use cooked salmon (canned or fresh) and increase the smoked paprika to 1½ to 2 teaspoons for smoky depth. |
| Consistency: The amount of lemon juice and salmon liquid will affect the dip’s consistency. Start with less lemon juice and add more to reach your preferred texture—thicker for spreading on bagels, thinner for dipping. |
| Make-ahead: This dip improves in flavor after several hours in the refrigerator as the seasonings meld. Prepare up to 2 days ahead and store covered. Bring to room temperature 15 minutes before serving for best spreadability. |
Happy Holidays and Best Wishes for 2026
Captain Jim and Chef Alisa
