We want to extend a wholehearted thank you to everyone who has purchased wild-caught sockeye salmon through Pride of Bristol Bay this season. It was quite a year, and your support means the world to us. It wouldn’t have been a success without you!
We’re getting ready to head up to Alaska (spoiler alert: we can’t wait to get fishing), because, believe it or not, the 2019 season is almost upon us! The run is expected to be great this year – possibly not quite as large as last year – but we will certainly be returning with more than enough to share.
If you have a freezer full of salmon and are in need of recipes, head over to our blog. We have some great recipes, as well as articles full of tips, tricks, and updates from the crew here at Pride of Bristol Bay. Additionally, head on over to prideofbristolbay.com and hover over “The Daily Catch” to read the articles of interest. Lastly, if you live in one of the buying club locations, pre-orders are open. Click here for more information on dates and locations.
Once more, we would like to extend a warm THANK YOU to everyone who continues to support Bristol Bay and the fight against Pebble Mine [http://www.savebristolbay.org/]. We hope to see you this fall!
Captain Steve spent last week in Naknek, Alaska, the F/V Ava Jane’s winter home. This time of year, the boatyard is crawling out of its winter hibernation. In a month, it will be bustling with activity, especially at high tide, as boat after boat gets launched into the bay in order to start fishing.
Steve wanted to get a head start on a few boat projects, so he headed up early, to prepare on a quiet boatyard, where he can get some work done, instead of visiting with the whole fleet at the cannery Mug-Up. To get a taste of the tundra landscape at the coastal Bristol Bay boatyard days, check out this video that Filson made in the Dillingham boatyard last year.
As of recently, the overall state forecast for wild Alaska salmon is exceptional: experts predict a catch of 213.2 million fish statewide. In Bristol Bay, the 2018 season broke records – the sockeye salmon harvest was 10% above predictions and the largest seen on record. Last year will be a tough year to beat. However, experts are still predicting historically large returns following a banner year, and a 2019 forecast of 40.18 million sockeye returning to Bristol Bay. This is still 16% above the average run (1963-2018). Most importantly, the Alaska Department of Fish & Game predictions expect “all [Bristol Bay river systems] to meet their spawning escapement goals,” meaning that the health of the overall run and ecosystem is looking sustainably strong. We are thrilled.
No matter the forecast, the pre-season work remains the same. The boatyard is waking up, and the salmon are heading back to their original spawning grounds. The Pride of Bristol Bay team is getting ready to fish!
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
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.
- Prep Time: 40 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour
- Yield: 4 servings
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
For the Sweet Cherry BBQ Sauce:
- 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.
- Add the tomato sauce and simmer for an additional 10 minutes.
- Using an immersion blender (or by pouring the sauce in a regular blender), blend the sauce until you reach a desired consistency.
- Season with the cayenne pepper.
- Note: if the sauce seems too thick, add a tablespoon of water until it reaches a consistency you’re happy with.
For the salmon:
- Pre-heat the oven to 350 F and line a rimmed baking sheet with parchment paper.
- Season the salmon with the sea salt and pepper, then place on the baking sheet.
- Spoon about half of the BBQ sauce over the salmon.
- Bake at 350 F for 14 – 16 minutes. Garnish with the fresh cherries and parsley.
- Serve and enjoy!
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.
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.
- A great source of organic and sustainability harvested protein
- High in B vitamins
- Helps fight inflammation
- Versatile in cooking methods — click here for our salmon recipes
- 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