Eat Wild Salmon and Savor Bristol Bay

Bristol Bay Salmon

Seattle Restaurants and Markets Help Trout Unlimited Alaska to Protect Bristol Bay Salmon from Mine Threat

Freshly caught wild salmon, direct from the pristine waters of Bristol Bay, Alaska, will arrive in restaurants and seafood cases in Portland and Seattle early next month as part of Trout Unlimited Alaska’s Savor Bristol Bay campaign.

By participating in Savor Bristol Bay week, businesses and consumers are supporting Trout Unlimited Alaska’s grassroots Save Bristol Bay campaign.

Bristol Bay is not only rich with wild salmon, but it’s also where developers want to build a massive, open-pit copper and gold mine called Pebble in the headwaters of some of the most productive fish habitat left on the planet. The proposed mine threatens to pollute the waters of Bristol Bay and harm what is the world’s largest sockeye salmon run. Trout Unlimited Alaska is working with a diverse coalition of food community members, Alaska Native leaders, commercial and sport fishermen and many others to gain permanent protection for Bristol Bay.

Bristol Bay Watershed

During the week of July 4 to 10, Slow Food Seattle supporters are encouraged to support Bristol Bay salmon by “Voting with Their Forks” at participating businesses. They can also purchase salmon from Seattle’s PCC Natural Markets and Seattle Fish Company.

Seattle's Restaurants and Markets supporting Savor Bristol Bay week:

• Steelhead Diner

• Blueacre Seafood

• Andaluca

• Art of the Table

• Delicatus

• Ray's Boathouse

• Pike Brewing Company

• Nell's

• Emmer & Rye

• Crush

• Tilikum Place Café

• Flying Fish

• Roy Street Coffee & Tea

• Salty's on Alki Beach

• Salty’s at Redondo Beach

• Copperleaf Restaurant at Cedar Brook Lodge

• Kingfisher Dining Lodge, Sleeping Lady Resort - Leavenworth, WA

• Summit House Bistro, Crystal Mountain Resort - Crystal Mountain, WA

• Seattle Fish Company

• PCC Natural Markets

[caption id="" align="alignright" width="140"] Chef Becky Selengut (photo: Valentina Vitols)[/caption]

If you are looking for a hands on approach to satisfying your seafood cravings, join Chef Becky Selengut at the Edmonds PCC on Wednesday, July 7th for her Bristol Bay Salmon Cooking class. Class menu includes: Quinoa cakes with wok-smoked king salmon and herbs; Bristol Bay salmon with watercress soup, chile oil and croutons; Slow cooked sockeye salmon with Columbia Valley red wine sauce and braised fennel. For details and to sign up for the class visit: www.brownpapertickets.com/event/112619

Want to see the beauty of Bristol Bay for yourself but don't have a float plane? Free screenings of the award-winning Bristol Bay documentary, Red Gold, will be held throughout the week. In Seattle, Roy Street Coffee & Tea will screen Red Gold at 7:30 p.m. on Tuesday, July 6 and at 7:30 p.m. on Thursday, July 8. Watch the film while nibbling on salmon snacks prepared by Seattle Chefs!

“We’re pleased to be a part of Savor Bristol Bay week. With West Coast wild salmon fisheries struggling the last few years, we want to do what we can to keep Bristol Bay sockeye plentiful and healthy so that we can keep offering sustainable wild salmon to our guests,” said Chef Kevin Davis, owner of Seattle-based Steelhead Diner and Blueacre Seafood.

Learn more about Savor Bristol Bay week and what you can do to get involved at www.savebristolbay.org

For more information contact:
Amy Grondin
ajgrondin@gmail.com
206.295.4931