ANCHORAGE, Alaska -- Sockeye salmon pulled from Bristol Bay are the focus of a regional grassroots campaign in Washington and Oregon. "Savor...
ANCHORAGE, Alaska -- Sockeye salmon pulled from Bristol Bay are the focus of a regional grassroots campaign in Washington and Oregon. "Savor...
Stephanie Stricklen chats with Portland Chef Lisa Schroeder about her trip to Bristol Bay, Alaska to raise awareness about the...
Chef Helene Kennan with Bon Appetit Management Company has devoted her culinary career to producing and promoting sustainable food. Helene spent over 10 years at the Getty Center and Getty Villa in L.A. which gained the reputation of one of the best museum restaurants in the country during her tenure there. When it comes to salmon, Helene is committed to only serving wild salmon and has become a vocal advocate for sustainable seafood. Helene also spent several days this summer in Bristol Bay as part of TU's Chefs2BB trip. Read more about what she got to see and experience.
A family-run fishing business, Iliamna Fish Company is dedicated to providing high quality Bristol Bay sockeye salmon year after year. They fish completely by-hand, using small, 50 fathom nets and out of 20 foot-long skiffs. Iliamna Fish Company has also played a critical role in getting delicious Bristol Bay salmon into the hands of Pacific Northwest consumers, specifically those involved in the Savor Bristol Bay campaign. When asked why they fish, fisherman and family member Reid Ten Kley responded: "We are devoted to fishing for a simple reason - we love to fish."

Stay informed about what's happening in the salmon marketplace and ways you can help us protect and restore our wild salmon fisheries.
Save Bristol Bay: Tell our nation's leaders that you want to see Bristol Bay protected.
Vote With Your Fork: Find out where/how to buy Bristol Bay salmon.
Savor Bristol Bay cedar grilling planks are now available for purchase. All proceeds directly benefit the Save Bristol Bay campaign. Buy your cedar plank today.
Courtesy of Clayton Jones, Executive Chef, Bear Tooth Grill - Anchorage, Alaska
»Get the recipe
Courtesy of Chef Greg Higgins, Higgins Restaurant - Portland, Oregon
»Get the recipeTrout Unlimited Alaska | 419 Sixth Street, Suite 200 | Juneau, AK 99801
Trout Unlimited Northwest | 227 SW Pine Street, Suite 200 | Portland, OR 97204 | whywild@tu.org
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