Who Knew Wild Salmon Conservation Could Be So Delicious?
 While it might seem counterintuitive at first, wild salmon conservation and cuisine go hand-in-hand. If we hope to continue enjoying wild Pacific salmon -both on our tables and in our rivers - then we must continue to support the fisheries that provide us with wild salmon each season. By choosing wild salmon over farmed we are investing in our wild salmon fisheries; we're adding economic incentive to government and industry to protect and restore the habitat and other key ingredients that Nature needs to supply us with fresh, 100% wild salmon year after year. We must also ensure that we manage our salmon fisheries sustainably and with the best available science so that we harvest only robust and productive stocks while still allowing for the recovery of endangered stocks in the lower 48. That's why we at TU are currently working with other conservation groups, chefs, markets, scientists, and fishermen to make the Pacific Salmon Treaty more committed to sustainable and conservation-based fishery practices so that we truly can continue to have our salmon and eat it too.
Our free publication by the same name is a combination wild Pacific salmon conservation manual and wild salmon recipe booklet, with favorite recipes from six Pacific chefs and culinary experts alongside the conservation recipe for self-sustaining, fishable and harvestable wild Pacific salmon well into the future. Download Have Your Salmon & Eat it Too (pdf) or drop me an email for a hard copy in the mail.
Elizabeth Dubovsky
Pacific Salmon Treaty Coordinator
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