A Note From Jenn: Why The Wildly Devoted Dinner Box

When Steve & I first went to Naknek, Alaska in 2001, the threat of the Pebble mine was not imminent like it is today. The mine wasn’t unheard of, but it wasn’t yet this familiar, looming fear.

Five or six years later the threat became more talked about, more widespread, more real. We were still young enough to be uncertain of just how much of our livelihood relied on Bristol Bay and its resources, but after just a few more short seasons of fishing and the 2010 Clean Water Act process to protect Bristol Bay underway, we realized that life as we knew it, and as we wanted to know it, relied on these salmon and the protection of Bristol Bay, Alaska.

Today, the threat of open-pit mining at the headwaters of the world’s largest wild salmon run is stronger and larger than ever, which is why we are dedicating so much of our energy to creative ways of getting the word out, inviting and urging folks to submit a comment to the Army Corps of Engineers, and sharing our passion for this livelihood as best we know how — with the Wildly Devoted Dinner Box.

The dinner box will only be available until April 30th – order today to help us spread the word about this special place and the protections it requires.

The Wildly Devoted Dinner box feeds 8+ of your friends and family, ships free, and costs just $99.

Each box includes:

  • 8 – 6 oz. Sockeye Salmon Portions
  • 1 – Tom Douglas “Rub with Love” seasoning, renowned Seattle chef and Bristol Bay advocate
  • 1 each – Traditional smoked salmon and garlic pepper smoked salmon for starters
  • 1 – 8 oz. container of our Cajun Smoked Dip
  • 2 – Favorite recipes from our kitchen to yours
  • 8 – Postcards in which you and your guests can easily submit your comments to the Army Corps of Engineers condemning the mine
  • A summary and update of the latest news about Pebble Mine from Trout Unlimited
  • A personal letter from us explaining our passion for our work and where it takes place
  • 8 – Wildly Devoted Stickers

Wildly Devoted Salmon Lovers,

With 2019 well 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 customer service. 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 investing 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.

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.

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 

Salmon Salad

Healthy Avocado Salmon Salad – Wellness with Edie

By Wellness with Edie

Ingredients:

  • 2 cans of wild-caught, boneless, skinless, Alaskan pink salmon (otherwise, bake + cool a medium-sized filet of Pride of Bristol Bay sockeye salmon)
  • 1 ripe avocado
  • 1 tbsp dijon mustard
  • 2 tsp minced garlic
  • 1/4 cup capers
  • 1/4 cup fresh dill
  • Juice of 1 lemon
  • Cracked black pepper and red chili flakes to taste (optional)

Instructions:

1. In a large mixing bowl, add the canned / cooled salmon and pitted avocado. Mash together.

2. Into the large mixing bowl, add your dijon mustard, minced garlic, and lemon juice. Mix together. Fold in your capers, chopped dill, black pepper, and red chili flakes.

3. Place the mixing bowl into the freezer for 10 minutes (or into the fridge for 30 minutes). Serve chilled.

This serves 2-4 people, but it can be enjoyed as leftovers the next day (just store in an air-tight container in the fridge).

Read the full article here!

Pride of Bristol Bay

SAVOR BRISTOL BAY | SAVE BRISTOL BAY

Simply put, Bristol Bay is an amazing place. We are back on terra firma and the 2017 fishing season has come to an end. The river systems in Bristol Bay are literally teeming with spawning wild Sockeye Salmon. Combined, the major river systems; Naknek, Kvichak, Alagnak, Ugashik, Egegik, Wood and Nushagak rivers have close to 19 million Sockeye digging redds, depositing eggs and milt, carrying out a natural cycle that that has been repeated year after year for centuries.

SAVOR BRISTOL BAY SAVE BRISTOL BAY

Photo Credit: Bob Waldrop

The fishing season itself was glorious, exciting, hectic, frenzied and downright exhausting. Every year the Sockeye enter Bristol Bay in a different pattern and this year was no exception. At one point in early July there was a 4-day period during which the cumulative daily catch and escapement into the river systems exceeded 3 million fish! To put this in perspective; the total catch and escapement for the entire Copper River Sockeye salmon fishery for the 2017 season was around 1.4 million fish. 59 million wild Sockeye returned to Bristol Bay.

Bristol Bay

Photo Credit: Bob Waldrop

At Pride of Bristol Bay our message to all wild salmon lovers is; Savor Bristol Bay and Save Bristol Bay. This year’s wild sockeye fillets and portions are as beautiful as ever. Whether you fill your freezer through one of our buying clubs or have our Bristol Bay Sockeye delivered to your door when we launch our home delivery program this September, every pound of wild salmon we sell will generate a donation to the Save Bristol Bay campaign. The campaign raises awareness, educates and advocates for one of the world’s greatest cold water fishery habitats on behalf of me, you and every stakeholder. So, when your Savoring our wild Sockeye fresh off the grill, don’t take that privilege for granted, and when dinner’s over take a minute and visit www.savebristolbay.org and learn how you can help keep this amazing resource healthy and robust for generations to come.

Photo Credit: Bob Waldrop