Photo: Nick Hall
It’s almost summer time and with summer comes fresh wild salmon to restaurants, seafood markets and backyard BBQ’s! In the Pacific Northwest we are savvy to the fact that not all salmon taste the same. Depending on their species, what the fish were feeding on and the river run that the salmon are a part of each fish will vary slightly and have its own unique taste profile. This gives many reasons to serve a variety of sustainably caught wild salmon from the waters of Washington, Oregon and Alaska.
Slow Food Seattle is partnering with Trout Unlimited to celebrate our nation’s largest wild salmon fishery during Savor Bristol Bay Week: July 4-10.
Photo: Nick Hall
Bristol Bay’s salmon and story are coming back to the Northwest during the peak of the fishing season. Each day more chefs from our Slow Food Seattle Restaurants are saying “Yes” to featuring Bristol Bay salmon on their menus during Savor Bristol Bay Week. In the July Slow Food newsletter we’ll provide a list of places you can go to “Vote with Your Fork” for Bristol Bay.
We are planning a number of events in the Seattle area so you can be a part of the celebration. Four events are planned for the Savor Bristol Bay week:
- Tuesday, July 6 & Thursday, July 8 – Two free screenings of the award winning documentary RED GOLD at Roy Street Coffee, both showings will be at 7:30pm.
- Wednesday, July 7 – Wild Salmon cooking class and dinner with Chef Becky Selengut at Edmonds PCC, 6:30pm to 9pm. Come Savor Bristol Bay and learn new ways to prepare Bristol Bay salmon at home as well as information about Bristol Bay’s salmon fishery and the things that make it so unique. (Tickets here; RSVP details on Facebook). On the menu: Quinoa cakes with wok-smoked king salmon and herbs; Bristol Bay salmon with watercress soup, chile oil and croutons; Slow cooked sockeye salmon with Columbia Valley red wine sauce and braised fennel.
Until July brings us the opening of Bristol Bay salmon season, you can learn more about this amazing place and wild salmon fishery from Trout Unlimited’s online sources:
- WhyWild is part of Trout Unlimited’s Pacific Salmon Program with the purpose to educate and engage the salmon marketplace in Trout Unlimited’s wild salmon and steelhead conservation efforts from California through Alaska. From fish facts to what wine to serve when you “eat it to save it” you can find it all things wild salmon on this website!
- Save Bristol Bay – This Trout Unlimited website will give you an overview of Bristol Bay – the place, the people, the environment and the issues – all presented with beautiful images that inspire and move you to learn more about the incredible Bristol Bay watershed and how to preserve it for future generation of both people and animals.
Posted in Alaska, Becky Selengut, Bristol Bay, Events, fishing, salmon, sustainability, Trout Unlimited
Tagged Alaska, Bristol Bay Salmon, events, PCC, Pebble Mine, salmon, Slow Food Seattle, Trout Unlimited
Slow Food Seattle has partnered with Trout Unlimited to kick off Savor Bristol Bay Salmon Week in Seattle from November 15 -21. It is time to ‘Vote with Your Fork to Save Bristol Bay’ and the historic runs of sockeye salmon that have returned there for over 6000 years. One of our nation’s last great wild salmon fisheries is up in Bristol Bay, Alaska. It is your support and the power you wield in the seafood marketplace that will help us to ensure that our largest wild salmon fishery doesn’t become one of the largest open-pit mines in the world.
If developed, the proposed Pebble Mine would be one of the world’s largest open-pit mines, located in the headwaters of Bristol Bay’s most productive salmon rivers. This massive open-pit mine would alter, if not destroy, the region’s pristine spawning habitat and generate billions of tons of waste containing metals toxic to fish. The mine not only threatens the world’s largest sockeye salmon fishery but also the livelihoods of thousands of fishermen, many of whom live in the Pacific Northwest. And it’s not just humans that rely on the annual return of wild salmon. Wild salmon are at the very middle of the food chain of Bristol Bay, feeding bears, whales, sea birds, sea lions and marine mammals of all types.
Every time you buy and eat wild salmon you are helping to protect the future of these fish. Your choice to eat wild salmon states that as a consumer you value and want wild salmon swimming in the ocean and served on your dinner plate. Your purchase not only feeds your family with highly nutritious fish, it supports the families that have for generations relied on commercial fishing for their livelihood. The dollars you spend create an economic incentive for fisheries managers and government agencies to continue to find a sustainable balance that keeps a wild salmon delicious, sustainable, renewable natural resource.
Here is a list of restaurants serving Bristol Bay Sockeye:
For more details on Savor Bristol Bay Salmon Week please follow the link below:
Read about Bristol Bay salmon in today’s news: