ANCHORAGE, Alaska -- Sockeye salmon pulled from Bristol Bay are the focus of a regional grassroots campaign in Washington and Oregon. "Savor...
Why Wild?
WhyWild is part of Trout Unlimited's Western Conservation Program with the purpose to engage the salmon marketplace in Trout Unlimited's wild salmon and steelhead conservation efforts in California, the Pacific Northwest, and Alaska. Through WhyWild, Trout Unlimited educates salmon consumers, chefs, retailers, seafood processors, fishermen, and others around the country about the values of wild salmon and why voting with your fork for wild salmon is a critical way of sustaining our wild salmon fisheries and ensuring that we really can have our salmon and eat it, too.
Salmon in the News
July 5, 2010
As the Sockeye Salmon runs in Bristol Bay hit their peak this summer, a group of chefs arrived to cook a few.
They went to the...
July 2, 2010
Stephanie Stricklen chats with Portland Chef Lisa Schroeder about her trip to Bristol Bay, Alaska to raise awareness about the...
Chef Spotlight
Helene Kennan
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.
Fishermen Spotlight
Iliamna Fish Company
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
Stay informed about what's happening in the salmon marketplace and ways you can help us protect and restore our wild salmon fisheries.
Take Action
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.
What's New
- Genetically modified salmon? No thanks: AquaBounty Farms in Canada is nearing approval from the Food and Drug Administration to permit sales of genetically engineered salmon in the U.S. »Learn more
- Ashley Koff Approved: LA's "Best Nutritionist" explains why eating wild salmon is not just delicious, but a healthy and sustainable seafood choice for you, too. »Read more
- Four Fish: Paul Greenberg, author of the New York Times bestseller Four Fish: The Future of Last Wild Food, speaks out about Pebble and why protecting wild salmon habitat is critical to the future of our wild fisheries. »Read more
Looking for a new recipe?
Grilled Salmon with Ancho Honey Porter GlazeCourtesy of Clayton Jones, Executive Chef, Bear Tooth Grill - Anchorage, Alaska
»Get the recipe
Grilled Wild King Salmon with Forest Mushrooms & LeeksCourtesy of Chef Greg Higgins, Higgins Restaurant - Portland, Oregon
»Get the recipe- »View all the recipes
