We are continuously impressed by the willingness of our chef partners to make a difference through the food they serve, and this past week was no exception. We've been organizing an effort to support Northeast fishermen affected by Hurricane Sandy, and you've responded generously. Chefs from the west to the east have committed to serving fish from our docks that were hit hardest by the storm. It will take an ongoing commitment from us all to get these guys on their feet.
It's not all grey skies in the northeast. This week Arcadian redfish was added to the FishWatch family of sustainable seafood, a delicious species with a firm, white-flesh that our Gulf of Maine fisherman friend Terry Alexander calls "a good eatin' fish". Acadian redfish was once a highly valued commercial fishery. However, by the 1950s, the species was severely overfished and quickly disappeared from the American menu. Despite this history, under science-based management, Acadian redfish has been fully rebuilt and we want to help re-establish this fishery as a valuable source of sustainable seafood. Under-utilized and under-appreciated, it is yet another menu option that puts money back in our traditional fishing communities and, because it is well priced, good for your pocketbook too.
As the wild salmon season ends with the last coho from Washington’s Olympic Peninsula, there's some positive news from Bristol Bay with the release of the EPA’s peer review report. “EPA and its independent science reviewers have concluded what commercial fishermen know – a mega mine like Pebble would have devastating impacts on our fishery, jobs and businesses,” said John Fairbanks, board member of the Bristol Bay Regional Seafood Development Association. “This report makes it clear that President Obama must stand up and protect this fishery’s 14,000 American jobs and the $500 million in annual revenues it generates.” Looks like people might be wising up to the value of our wild, natural food resources.
Bristol Bay Sockeye Salmon, filleted and flash-frozen at the peak of flavor in Naknek, AK, is now available for next-day ground delivery from cold storages around the country. Remember, the best way to save a salmon is to eat a salmon.