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Grill to Save Bristol Bay

Savor Bristol Bay cedar grilling planks are now available for purchase from Fire & Flavor Grilling Co. All proceeds from cedar plank sales directly benefit the Save Bristol Bay campaign. Buy your cedar plank today.

Water & Wine

Not sure what wine to have with your wild salmon? Check out one of Trout Unlimited's Water & Wine partners and invest your dollars in a winery that's investing in the future of our wild salmon

WW Business Partners

Wondering where to go to dinner or where to buy some wild salmon? Check out our growing list of WhyWild Business Partners with businesses all over the country committed to sustainable wild salmon fisheries and doing their part to save wild salmon. View the list

Winter 2011

Why Wild eNewsletter - Trout Unlimited
Issue 3, Winter 2011

Happy 2011!

2010 was a busy year for WhyWild, which is why our Winter 2011 newsletter is full of exciting updates and recaps (and why we're behind on newsletters!). Most notably, the Savor Bristol Bay campaign has taken off with hundreds of chefs speaking out and thousands of consumers voting with their forks for Bristol Bay. The coming year will only become more critical for the protection of Bristol Bay, so stay tuned for more information and ways you can get involved. In the meantime, ask your favorite local restaurant or market if their salmon's wild and where it's from (eg, "From Alaska?")

The last few months have also seen new partnerships form with farmers and vineyards throughout the West Coast where Trout Unlimited is teaming up with Salmon Safe to promote market-driven salmon habitat restoration. Once again, the power of consumer choices can help ensure a healthy and viable future for our wild salmon.

Now, for your New Year Challenge: find at least one new way to cook wild salmon. Perhaps it's mini salmon cakes, salmon quiche, or smoked salmon dip... however you prepare it, take a moment to think about the fishermen who harvested the salmon and the clean cold river where the salmon originated from.

Wishing you peace (and lots of delicious wild salmon!) in 2011.

Program Director, Elizabeth Dubovsky
419 Sixth Street, Suite 200 Juneau, AK 99801
907.586.2588 /

WhyWild is Trout Unlimited's community of consumers, chefs, retailers, businesses, sport and commercial fishermen, processors, and others in the salmon marketplace who value wild Pacific salmon and all that wild salmon support and sustain.

Chefs2BB: A Culinary Adventure in Bristol Bay

Trout Unlimited Alaska brought a group of food writers and prominent chefs from California, Oregon and Alaska, to Bristol Bay this past June to experience Bristol Bay's salmon fishery firsthand and learn more about the things that make Bristol Bay so unique. The trip was funded in part by the Bristol Bay Regional Seafood Development Association and several of Bristol Bay's seafood processors. Chefs Helene Kennan of Bon Appetit Management Co., Quentin Topping of Google, Lisa Schroeder of Mother's Bistro and Mama Mia Trattoria in Portland, and Joel Chenet of Mill Bay Coffee in Kodiak gathered in King Salmon to take part in an "all things salmon" culinary adventure.

Over the course of their stay, the chefs had a chance to set net fish with local Bristol Bay fishermen, learn traditional methods for smoking salmon from a long-time Bristol Bay Native resident, watch grizzlies in the infamous Katmai National Park, and catch their own king salmon at the end of a fishing rod. The chefs also had a chance to learn more about the proposed Pebble Mine while in the region and hear from local experts and leaders, such as former Alaska Senator Rick Halford, why Bristol Bay is the wrong place for the Pebble Mine. At the end of their visit, the chefs worked together to prepare a wild salmon feast for local Naknek and King Salmon residents. No one left hungry.

»Read food writer Francis Lam's take on Bristol Bay and see some of his images from the Chefs2BB adventure.

Salmon Conservation Updates

All Things Bristol Bay...

The Save Bristol Bay campaign has gained incredible ground over the last few months, which is why we encourage you to check out the Bristol Bay Working Group's recent newsletter for all the latest on the Bristol Bay issue, what we've been up to along with our coalition partners, and ways that you can stay informed and involved. Also, visit regularly for Bristol Bay-related updates and take action items.

Forest Service Shifts Direction on Tongass Logging

In May 2010, the U.S. Forest Service announced that the federal agency is shifting logging in the Tongass National Forest from old-growth stands to forested areas that have already been harvested and cut with roads.

At nearly 17 million acres, the Tongass in Southeast Alaska is both the country's largest national forest and one of the biggest intact tracks of temperate rain forest in the world. For several decades beginning in the 1950s, loggers supplying two now-defunct pulp mills cut thousands of acres of Tongass hemlock, spruce and cedar trees. Tongass logging sparked one of the nation's most intractable and controversial environmental battles, pitting the timber industry and its supporters against conservationists, fishermen, tourism operators and others.

The announcement that the Forest Service will chart a new course for the Tongass, moving timber sales from pristine old-growth into areas already impacted by logging, is welcome news for Trout Unlimited Alaska which has long worked for a negotiated end to the timber wars.

"It's a huge step forward. The decision recognizes that liquidating roadless areas of the Tongass and cutting down old growth is not a recipe for economic success in Southeast Alaska. The agency has finally recognized that logging can and will be a component of the regional economy but for the first time the Forest Service is looking at all the resources that can help create a thriving economic environment and good jobs for people. We're excited to work with the Forest Service and stakeholders from throughout the region to make this a reality," said Tim Bristol, director of TU-AK.

In addition to shifting its approach to logging, the Forest Service also announced that it will emphasize job creation in emerging and established industries in Southeast Alaska, including forest restoration, renewable energy, tourism and recreation, subsistence, commercial and sport fishing and mariculture. The Forest Service described this effort as a "region-wide job creation platform."

»Read the full TU blog entry
»Read the Forest Service's press release

Salmon Safe Certification is Expanding

Throughout the Pacific Northwest, numerous farms and vineyards have became Salmon Safe certified, totaling over 60,000 acres. More than 200 vineyards (mainly in the Walla Walla region) and 60 farms in Western Washington have been certified. One of the largest farms is Wilcox Farms, who is an egg producer of over 1.25 million hens and received Salmon Safe certification on their 1,800 acres.

Salmon Safe works to increase water quality in rivers and streams by improving biodiversity, reducing farm chemicals that end up in runoff, and promoting other habitat quality projects. Additionally, Salmon Safe certifies the entire farm, not individual crops. In exchange for certification the landowner obtains use of the label which opens a wide array of marketing opportunities, most of which are already established. Salmon Safe is yet another tool to help promote local agriculture while supporting farmers who practice sustainable methods.

Until now the program has been focused mainly in Western Washington, Northern Oregon, and the Walla Walla area. Washington Water Project of Trout Unlimited is broadening the scope of the program to include the North and Central Columbia Basin. We are partnering with National Resource Conservation Service and Conservation Districts to identify potential candidates for this program. If you know a farmer who may be interested in becoming certified, then please contact Jeri Timm at 509-881-7690 or email to For more information visit:

Grill for Bristol Bay

In partnership with Trout Unlimited, Fire and Flavor Grilling Company is selling special Savor Bristol Bay cedar planks featuring the Savor Bristol Bay logo. All proceeds from Savor Bristol Bay cedar plank sales will go directly to Trout Unlimited's Save Bristol Bay campaign.

»Buy your cedar plank today and help us save Bristol Bay.

From the kitchen

Winner of Trout Unlimited's Savor Bristol Bay 2010 Grill-Off, Chef Clayton Jones, Executive Chef at Bear Tooth Grill in Anchorage is a master when it comes to cooking wild Alaska salmon. He shared his winning recipe with us: Grilled Salmon with Ancho Honey Porter Glaze. Try it at home.

What's your favorite way to cook wild salmon? Send it to us at and we'll feature it in the next WhyWild newsletter.

Why not genetically modified salmon?

For the first time ever, the Food and Drug Administration is considering approval of genetically modified salmon for human consumption in the U.S. Trout Unlimited and dozens of other organizations around the country spoke out in opposition to approval of these "Frankenfish." Learn more about the questions and concerns surrounding genetically modified salmon and decide for yourself if you want to see genetically modified salmon on our grocery shelves and menus.

»Read Trout magazine's latest "Frankenfish" article.