Wildly Devoted Pride of Bristol Bay

With 2019 underway, Pride of Bristol Bay is celebrating another successful year of business. From the very beginning, we’ve prioritized sustainably fishing for sockeye salmon in beautiful Bristol Bay, AK, along with serving a growing, loyal community. We’ve also maintained the highest standards for selling salmon and other high-quality seafood. It has been an honor and a privilege to share Pride of Bristol Bay with our customers.

Strengthening alongside our business is our devotion to wild salmon and the pristine environment that supports them. From the original trip to Alaska on a whim — to agreeing to captain a boat, to getting a permit, and finally acquiring the F/V Ava Jane – we have always understood that investing in the fishery is equally as important to invest in the environment. But beyond passion, conservation of the environment is also driven by economics. Fishing in Bristol Bay demonstrates the area’s worth, and protecting this sacred space is of utmost importance.

“PEOPLE TAKE FOR GRANTED THE AMAZING RENEWABLE RESOURCE OF WILD SALMON AND CLEAN WATER. WITH THE RISE OF THE PEBBLE MINE PROJECT, THE NEED TO PROTECT WILD SALMON HABITAT IS AT ITS MOST CRITICAL POINT IN MODERN TIMES.” -STEVE KURIAN

We are grateful for what the salmon and Bristol Bay have given us, and we are Wildly Devoted to this cause.

“IT MEANS MORE TO US THAN JUST OUR LIVELIHOOD, SO GIVING BACK THROUGH RAISING BOTH MONEY AND AWARENESS IS THE MOST IMPORTANT THING WE CAN DO RIGHT NOW.” -JENN KURIAN

Through our Wildly Devoted program, Pride of Bristol Bay has been committed in giving back. We will continue to donate 1% of total sales to our friends at Trout Unlimited who are dedicated to preserving the Bay and advocating against projects, like Pebble Mine.

“After years of catching and selling salmon to wonderful customers, I know these people would want nothing more than to play a critical part in protecting the fish that nourish our body and souls. I hope this idea catches on and encourages fishermen, processors, and consumers to take action and donate to the protection of wild salmon habitat.” -Steve Kurian

From all of us at Pride of Bristol Bay, we thank you for your support, and for being Wildly Devoted alongside us.

A Note for You, Pride of Bristol Bay Customers

Dear Pride of Bristol Bay customers,

Likely you have noticed some changes in recent months with our fisherman-owned, Bristol Bay Sockeye Salmon company. Via our National Home Delivery program, those of you who have ordered more than likely have noticed those shipments coming from Bloomsburg, PA. Pride of Bristol Bay has joined up with another family & fisherman-owned, sustainable seafood company called Wild for Salmon, who share Pride of Bristol Bay’s high sustainability standards but also more general business philosophies and the desire to bring wild salmon to more people at an affordable price while supporting the environment from which they come.

“It has been a privilege for the past 5 years to share the story of Bristol Bay and help all of you adorn your dinner tables with wild caught Bristol Bay sockeye. With that said, I’m honored to introduce you to a new pair of Salmon Champions!” – Pride of Bristol Bay Founder Matt Luck

Our names are Steve & Jenn Kurian, and we are excited to introduce ourselves as the new owners of Pride of Bristol Bay.

We cooked up this idea with Matt on the banks of a Bristol Bay river, weeks after the commercial fishing season had ended, after we’d both caught up on sleep and were beginning to switch gears to our respective direct markets. We will share more about our original family-owned business, our 15+ years of gillnetting in Bristol Bay and our love of wild salmon as well as our east-coast roots in the coming months. Today we want to, more importantly, assure all of you that we share the same passionate commitment to Bristol Bay and its amazing wild salmon run with Matt & the team at Pride of Bristol Bay….which is why we, and our companies, are Wildly Devoted.

Please feel free to respond to this email with comments or questions and know that we are looking forward to getting to know many of you in the coming months while continuing to share the same great product you have all come to love. Thank you for embracing us and our salmon-fueled family business with open arms and to the Luck family for trusting us.

Our very best,

Matt, Steve & Jenn

Bristol Bay

FEATURED ARTICLE: My Search for the World’s Best Salmon

By, John O’Connor with Gene Food

In light of the very real concerns about the farming methods used to raise most of the “Atlantic Salmon” you find in the grocery stores (and on restaurant menus), how can consumers find salmon they can trust?

I did a little research to come up with some answers.

Bristol Bay is Your Place for Salmon

And as I read more about where the best US salmon comes from, Bristol Bay Alaska kept coming up again and again. Turns out Bristol Bay is fed by multiple relatively pristine river systems that are home to a number of wild salmon species. The region has been called the “crown jewel” of the American commercial fishing industry, and at least historically, the eco system is sustainable. Even accounting for the 61 million salmon it pulls from the region each year, the fishing industry in Bristol Bay doesn’t decimate the salmon population, they still make their way from the ocean to the rivers and streams where they were born to spawn and reproduce with enough fervor to keep the whole machine churning.4

It’s an incredible system for both the natives, who benefit from the 480 million in annual revenue, as well as the fish population, which has been protected to a degree from environmental encroachment. Unfortunately, Trump administration roll backs of previous EPA protections, could pave the way for a massive gold and copper mine in Bristol Bay that many believe would ruin one of America’s last great natural fisheries. The decision as to whether protections will be rescinded is pending before the EPA.5

The EPA published a massive document analyzing the state of the Bristol Bay fishing industry, complete with an estimation of the environmental impact of the proposed mine. I’ve dropped in some of the highlights below:

  • The Bristol Bay watershed supports large carnivore species which rely on salmon, such as brown bears and wolves.
  • All five species of Pacific salmon: sockeye, Chinook, coho, chum and pink, are living in Bristol Bay as are 29 other native fish species.
  • Of the 31 native Alaskan villages in the region, an estimated 25 depend on the salmon industry for their economic survival. Bristol Bay salmon is to Alaska what the car industry is to Detroit.

At the end of the day, I picked a company called the Pride of Bristol Bay for my order. I reached out to them direct for an informal interview and published the results from Steve, the owner of the operation, below. Can’t say the answers were all that insightful, but there are some nuggets here, especially as it pertains to water quality in Bristol Bay. Essentially, the waters, which are free of industry and always have been, are pristine, but that all changes once that copper mine goes in…

Click here for the full article from Gene Food.

Fed and Fit

Salmon with Sweet Cherry BBQ Sauce from Fed and Fit

  • Author: Cassy at Fed and Fit
  • Prep Time: 40 minutes
  • Cook Time: 14 minutes
  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

For the Sweet Cherry BBQ Sauce:

  • 2 cups fresh pitted cherries
  • 2 tablespoons molasses
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon fine sea salt
  • 8 ounces tomato sauce
  • 1/4 teaspoon cayenne pepper

For the salmon:

  • 1 large salmon filet, deboned
  • 1 cup fresh pitted cherries
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • fresh parsley, finely chopped, for garnish

Instructions

For the Sweet Cherry BBQ Sauce:

  1. Place the cherries, molasses, vinegar, and salt together in a small sauce pan. Cover and simmer for about 30 minutes on low, or until the cherries have popped or softened in texture.
  2. Add the tomato sauce and simmer for an additional 10 minutes.
  3. Using an immersion blender (or by pouring the sauce in a regular blender), blend the sauce until you reach a desired consistency.
  4. Season with the cayenne pepper.
  5. Note: if the sauce seems too thick, add a tablespoon of water until it reaches a consistency you’re happy with.

For the salmon:

  1. Pre-heat the oven to 350 F and line a rimmed baking sheet with parchment paper.
  2. Season the salmon with the sea salt and pepper, then place on the baking sheet.
  3. Spoon about half of the BBQ sauce over the salmon.
  4. Bake at 350 F for 14 – 16 minutes. Garnish with the fresh cherries and parsley.
  5. Serve and enjoy!

Notes

The leftover BBQ sauce will keep stored in your refrigerator for up to 2 weeks.

For more salmon recipes click here, and for more recipes from Fed and Fit click here.

Pasta Salad

Sockeye Salmon Pasta Salad and Creamy Herbed Dressing — Summer Go-To

Spring and summer will be here before you know it. With that in mind we’re revisiting a favorite recipe that we ate way too much of last summer, but who’s complaining? This delicious pasta salad is best with a filet of Pride of Bristol Bay Sockeye Salmon, and topped with a creamy herbed dressing. Once complete side the pasta with your favorite in season fruits and vegetables.

This recipe serves 6, but it works just as well if you halve the ingredients.

INGREDIENTS:

1 (avg. 1.5 lbs) salmon fillet
Salt
1 lb. ready cooked pasta (I used gemelli)
For the sauce:
1 cup fresh herbs (cilantro, parsley, dill all work well here)
1/4 cup chopped shallot
1-2 teaspoons Dijon mustard (I like mustard, so I use larger amount)
1/4 cup mayonnaise
1/2 cup plain Greek yogurt
2 tablespoons half and half
Pinch cayenne pepper
Ground black pepper
DIRECTIONS
  1. Place salmon in a large skillet adding water just to cover (you may need to cut the fillet in half). Add about 2 teaspoons of salt to season. Bring to a boil and then immediately turn off the heat, cover, and let the salmon sit for 10 minutes.
  2. After 10 minutes, transfer salmon to a plate, remove the skin, and place in freezer to chill.
  3. Follow preparation instructions on pasta package and then place in a strainer. Rinse under cold water to chill.
  4. To prepare the dressing, place herbs, shallots, mustard, mayo, yogurt, half and half and cayenne in a food processor. Blend until smooth, then season to taste with salt and pepper.
  5. Break the salmon into chunks. In a large bowl, combine pasta, salmon, and dressing and toss lightly to combine.

Recipe adapted from Katie Workman for the Associated Press.

Wild Sockeye Salmon

2019 Fill Your Freezer for Health!

Salmon – A Promising Protein

Wild salmon is one of the most nutritious foods on the planet.

This popular fatty fish is loaded with nutrients and may reduce risk factors for several diseases. It’s also tasty, versatile and widely available.

Here are 5 reasons to make salmon a part of your weekly protein regime.

  1. A great source of organic and sustainability harvested protein
  2. High in B vitamins
  3. Helps fight inflammation
  4. Versatile in cooking methods — click here for our salmon recipes
  5. High in Omega – 3 fatty acids

So, for 2019 fill your freezer by ordering at prideofbristolbay.com and watch our blog for more health and nutritional tips to come.

Click here Salmon Recipes