Bristol Bay is home to millions of spawning salmon every year. One third of the world's salmon supply comes from Bristol Bay. The preservation of the habitat of this area is crucial for multiple industries internationally. Showing support for the art of sustainable fishing can be as easy as supporting your local commercial fisherman. Remember that buying wild caught salmon is backing people who believe in responsible business practices. Increasing market demand motivates preservation efforts at both the governmental and industry levels.

Attending meetings and writing letters to appropriate lawmakers can be another way for you to get involved in habitat preservation. There is a lot of concern with the health of Bristol Bay's future within the fishing industry and those who are involved with it. It is easy to educate yourself on the livelihood of our wild pacific salmon with some simple reading.

Click on My Family History to read about our wild fishing business based in beautiful Bellingham, Washington and consider what you may be willing to do to preserve salmon that are so critical to the ecosystem.

Regular bread stuffing mixed with poultry can be boring and trying to introduce new flavors with customary side dishes can pose a challenge. Pacific Northwest salmon stuffing is a nice healthy way to infuse a variation of flavor to your holiday season table spread.

Salmon 'n Stuffing Casserole

By RecipeMonster

Added July 15, 2005 (Food.com)
Ingredients:
Servings: 4

8 ounces red salmon, canned
1/4 cup green pepper, finely chopped
1/4 cup onion, finely chopped
1 cup celery, finely chopped
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon rosemary, crushed
2 cups herb seasoned stuffing mix, crushed
1 cup mayonnaise

Directions:
--- Preheat oven to 350 degrees.
--- Drain and flake salmon.
--- Add remaining ingredients and blend well.
--- Bake in greased 1 1/2 quart shallow casserole for 25-30 minutes, or until lightly browned.

Peach salsa and fresh fish always go well with each other. This recipe asks for a small amount of smoked salmon per sandwich and so portioning is made easy when you buy the right fillet. The Smoked Salmon 4 Pack found on the Online Specials page allows you to have salmon on hand with out risking the fillets drying out because of an open pack. Each envelope is portioned with 6oz. of high protein smoked salmon designed for convenience and portability. The Smoked Salmon 4 Pack is great for outdoor excursions and camping trips. The 4 Pack is currently on sale so stop by the Online Specials page.

Smoked Salmon Open Sandwich W/Peach Salsa & Gruyere Cheese

By Manami
Added January 15, 2010 (Food.com)

Servings:4

1 tablespoon sugar
2 tablespoons jalapeno peppers, seeded and finely chopped (WATCH YOUR EYES)
2 cups fresh peaches, peeled and chopped
1 tablespoon fresh lime juice
1/4 cup sliced onion
2 tablespoons fresh cilantro, chopped
4 sourdough English muffins, split & toasted
8 ounces gruyere cheese
8 ounces smoked salmon

Directions:

1 Preheat broiler.

2 Combine sugar, jalapeno peppers,
peaches, lime juice, green onions, cilantro & set aside.

3 Arrange muffin halves in an even layer on a baking sheet.

4 Top each muffin half evenly with the cheese; place pan 6 inches below the
broiled eleements; broil 3 minutes or until cheese melts & muffins are toasted.

5 Remove the pan from oven.

6 Top each muffin half with about 1 to 2 tablespoons of salsa and approximately 2 oz of smoked salmon.

7 Serve immediately with a salad of baby greens, a vinaigrette & a nice bottle of wine!

A huge salmon run at Bonneville has people excited. Check out a few entries from an article written last week in the LA Times. If curtailing spill is implemented in this way regularly it could mean great things for all salmon and other fish species populations. The water retention, however, could also cause difficulties with hydro-power needed in California.

LA Times: Big chinook run doesn't let Columbia dams off the hook, activists say

Salmon counters at Bonneville Dam on the Columbia River are seeing the biggest chinook run since 1938, but environmentalists still worry.

By Maria L. La Ganga
September 24, 2013

"A record fall run of Chinook salmon is heading up the Columbia River — more than any year since the Bonneville Lock and Dam was built in 1938, impeding natural access to the prized fish's traditional spawning grounds and stirring a controversy that has yet to abate.

On Tuesday, the millionth adult chinook salmon so far this year migrated upstream through the massive dam, a milestone that had never before been reached. Biologists are talking hopefully of a fall season that alone could also crest the million mark. On Sept. 9, fish counters like Dalen tallied a one-day record of 63,870.

Salmon form the backbone of the tribal culture and economy in the Pacific Northwest and southeastern Alaska. They are also crucial for commercial and recreational fishermen. The dam generates hydropower for the region and parts of California. Balancing the competing needs is a daunting task.

This year's robust fall chinook salmon run has increased calls to remove some wild salmon populations from endangered species lists, but it has done little to quell opposition to the series of dams on the Columbia and its tributaries."

www.wildsalmon.org (2013)

Success with this technique this year has people talking about a draft management plan. This would allow operators to tightly control the overflow regularly which counters attribute to the Chinook doing well. Applying the plan brings optimism for growth of other species but the hydro-power issue still needs to be resolved. If California gets behind the plan in recognizing the benefit to wild fish populations, the difficulty in the power debate should quell some. Stay tuned to this topic if you can. It could mean a lot in the health and numbers of the wild salmon industry.

The Pacific Northwest is understandably known for its outstanding salmon, but Washington State and Oregon are also among the country's leading producers of apples, cherries, and hazelnuts—hence the pairing of this nutty apple and cherry salad with hot-smoked salmon. The full-flavored acidity of apple cider vinegar highlights the sweet-tart combination of Granny Smith and Gala apples as well as the dried cherries; the vinaigrette really helps cut the richness of the salmon.

This is the best the Pacific Northwest has to offer for your watering mouth.

Ingredients
Salmon

1/2 cup kosher salt
2 tablespoons granulated sugar
2 tablespoons packed light brown sugar
2 teaspoons crushed black peppercorns
1 (3- to 3 1/2-pound) piece center-cut salmon fillet, skin on, pin bones removed

Salad

1/4 cup apple cider vinegar
1 tablespoon whole-grain mustard
2 teaspoons clover honey
Kosher salt and freshly ground black pepper
1/4 cup canola oil
4 ounces organic baby greens
1 Granny Smith apple, cored and thinly sliced
1/2 small white onion, halved and thinly sliced
1/4 cup dried cherries
1/4 cup chopped hazelnuts, toasted

Preparation

1. Cure the salmon: Mix together the salt, granulated sugar, brown sugar, and peppercorns in a medium bowl. Line a piece of extra-wide aluminum foil that's a little longer than the length of the fish with an equally long layer of plastic wrap. Sprinkle half of the salt rub on the wrap. Lay the salmon on the rub. Sprinkle the remaining rub on top of the salmon. Cover with plastic and wrap in foil, crimping the edges together tightly around the fish. Put the wrapped fish on a rimmed baking sheet and top with another baking sheet. Weight with a brick or two and refrigerate for 24 hours.

2. Unwrap the salmon and rinse off the cure mixture with cold water. Pat dry with paper towels and put the salmon in a cool, dry place (not the refrigerator) until the surface of the fish is dry and somewhat matte, 1 to 3 hours, depending on humidity. A fan may be used to speed the process.

3. Soak 2 cups alder wood chips in water for at least 30 minutes.

4. Heat your smoker according to the manufacturer's instructions. If using a charcoal or gas grill, set up a drip pan with water on the bottom grates and heat the grill to low for indirect grilling. For a charcoal grill, put the drained wood chips over the hot coals, add the cooking grate, and close the cover. For a gas grill, add the wood chips to a smoker box or foil pouch, put on the cooking grates toward the back, and close the cover. For both grills, open the vents halfway and maintain a temperature of 200°F. Let smoke build for 10 minutes.

5. Add the salmon to the smoker, skin side down, and cover the smoker. Adjust the heat as needed to maintain the temperature and smoke until the thickest part of the fish registers 150°F, about 1 hour. Serve immediately or cool to room temperature, wrap tightly in plastic, and refrigerate for up to 3 days.

6. Make the salad: Whisk together the vinegar, mustard, and honey in a large bowl and season with salt and pepper. Slowly whisk in the oil until emulsified. Add the greens, apple, onion, cherries, and hazelnuts and toss to combine. Season with salt and pepper.

7. Put the salmon on a platter and arrange the salad on top.

(www.epicurious.com/ May 2013)

This scramble or frittata can be made without any effort. Lower heat and slower cooking when scrambling eggs produces a silkier end product and works better in this recipe with the firmer ingredients. (Women'sHealthmag.com 2013)

Ingredients:

Directions:

Four 6 oz. pouch-sealed packets of delicious smoked salmon has just arrived on our Specials Page!  For anyone seeking convenient, healthy foods to take into the back country, or just to use as a quick, natural high protein food to add to any recipe, this peppered smoked salmon contributes flavor, nutrition and convenience to any meal.