News
Online News Articles.
- Bringing Fish Back to the Table
- On National Food Day, we should call attention to seafood and work to educate both chefs and consumers about where the 17 pounds of fish they eat every year is actually coming from.
- 9 foods to eat for better breast health
- Salmon. Taking fish-oil supplements for at least 10 years can shrink your risk of ductal carcinoma, the most common type of breast cancer, according to a study in Cancer Epidemiology, Biomarkers & Prevention. It’s thought that the omega-3 fats in fish oil reduce inflammation, which may contribute to breast cancer. But you can skip the supplement aisle, say the study’s researchers, and eat about 8 ounces of oily fish (salmon, sardines, tuna) a week.
- Fish and Shellfish: 6 to Eat, 6 to Avoid
- 5. Salmon (wild-caught, Alaska) To give you an idea of how well managed Alaska’s salmon fishery is, consider this: biologists are posted at river mouths to count how many wild fish return to spawn. If the numbers begin to dwindle, the fishery is closed before it reaches its limits, as was done recently with some Chinook fisheries. This close monitoring, along with strict quotas and careful management of water quality, means Alaska’s wild-caught salmon are both healthier (they pack 950 mg of omega-3s and carry few contaminants) and more sustainable than just about any other salmon fishery.
- La Belle Vie
- A columnist for the Twin Cities Daily Planet writes an article about dining at La Belle Vie, a french restaurant in Minneapolis where she ordered an out-of-this-world Copper River Salmon dish.
- Copper River Salmon are a vital resource
- Locally, as in many coastal Alaska communities, Cordovans live and breathe salmon whether it's coming up over our bow roller, being celebrated at summer festivals or being pulled from our freezers to sustain us during the off season. It's a resource that spans generations and cultures, something that we recognize the importance of sustaining for all users.
- Salmon... the New Beef?
- As Americans take a bit more stock in what they eat and how they prepare it, many have substituted beef and chicken for fish. And with so much focus on the amazing benefits of Omega-3 oils, salmon has come out heads and shoulders above the rest.
- Introducing a new feature for the summer!
- With this comes a new feature–we’re teaming up with Copper River Salmon this summer to drive awareness of the Alaskan salmon season that is in full swing right now, and we’ll be sharing with you everything from recipes to restaurant inspiration to where you can find it locally here in New York metro area. We have a lovely two-pound fillet in the freezer that is waiting to be made into paillard a little later this week.
- Copper River Salmon
- Foodista gives the stats on Copper River Salmon.
- 5 Great Recipes For Your Copper River Salmon
- The long river makes it an Iron Man Race for the fish that grow into robust creatures with high levels of body fat and natural oils. The result of their physical effort: one of the richest and tastiest fish in the world. Its flesh is firm and red, and has a rich, nutty flavor.
- Dividing the Copper River's reds: The commercial fishermen pay for hatchery salmon
- An article by Mike Michelson about how commercial fishermen financially support large Copper River Salmon runs.
- Who gets to fish?
- Debate between upriver subsistence and commercial fishing rights.
- Upper Copper River finfish issues before Board of Fisheries
- Marine Stewardship Council losing ground with wild salmon fisheries
- Eight major primary processors of wild Alaska salmon are phasing out their financing of the Marine Stewardship Council salmon certification program, prompting a decision by the Alaska Fisheries Development Foundation to continue its support only through Oct. 29.
- Martha's Salmon Recipes
- Martha Stewart shares 50 salmon recipes.
- RFP for 2012 PWS Ice Barge Program
- We are soliciting bids for the 2012 PWS Ice Barge Program.
- Mr. President: Keep Wild Salmon on Our Plates!
- I learned salmon are born in freshwater streams, migrate to the ocean for several years and then return to their birth stream. How they can travel hundreds of miles on their journey home, gaining thousands of feet of elevation, subsisting only off the fat they have stored. They go through the physical transformation described above and have sex one time. One time, then die.
- California avocados push for record Fourth of July sales
- The Restaurant Customers of Tomorrow
- Dune Lankard to Speak on the Sustainable Seafood Supply Chain
- A Native Alaskan Eyak, Dune Lankard has connected the preservation of the salmon habitat in Alaska to the sustainable future of his ancestral region. He has designed many replicable models for conservation of environments that are critical to the habitat of the salmon, while creating greater sustainability for the communities that depend on the salmon.
- Whole Foods: No more red-rated species
- Whole Foods Market on Friday said it will no longer sell red-rated, wild-caught seafood species as of 22 April, one year ahead of the company’s self-imposed deadline of Earth Day 2013.
- Looking Forward to the 2012 Copper River Salmon Season!
- We love this time of year – soft shell crabs, shad roe, wild Alaska salmon… We’ve got another one to add to your list – the 2012 Copper River wild Alaska salmon season is tentatively scheduled to open on May 15. The Alaska Department of Fish & Game (ADF&G) will announce the actual opening date on or about May 8 (we’ll keep you updated)!
