“Summer’s A’Coming and the Salmon Are Running!”
Alaska Department of Fish and Game Opens the Stikine and Copper Rivers
Seattle, Washington, May 15, 2006 – The Alaska Seafood Marketing Institute (ASMI) announces the kick-off of the 2006 summer salmon season with the opening of the Stikine River on May 1 and the Copper River on May 15, 2006. The summer salmon season typically runs through early fall.
The King and Sockeye salmon that arrive in early May are the first salmon of the season to return to the rivers and streams of Alaska. Coho, Ketas and Pinks will follow later in June. The cold rushing waters of the Alaskan rivers and a natural marine diet produce some of the richest, most naturally succulent salmon in the world. Due to the challenges of the river rapids, the salmon that originate here are noted for their firm, bright red flesh and full flavor. The extra oils and fat that they carry to fuel them on their migration to their spawning grounds also create a fish rich in heart-healthy omega-3 fatty acids.
As the first salmon of the season become available, chefs are creating recipes in anticipation of the summer abundance of this universally favored fish. From cedar planking to grilling with marinades, rubs and glazes, the summer season opening of the salmon fishery makes this an exciting time of year for menuing seafood options. Experiment with citrus, sweet, smoke, spice and herbal flavorings to add variety to your dishes and entice your customers all summer long.
Alaska’s consistently wild and abundant stocks of King (also known as Chinook), Sockeye (also known as Red), Coho, Keta and Pink Salmon, as well as all wild Alaska Seafood, are due to effective and precise management. Alaska is the only state in the nation whose constitution mandates that all fish shall be utilized, developed and maintained on a sustainable basis. Strict quotas and fishing regulations ensure that Alaska will have an abundance of seafood for years to come. When quotas on harvested seafood have been reached, the season is closed, ensuring the needs of the harvest are balanced with the needs of the ecosystem. Limits are precisely calculated to keep the world-stocked with a continuous, ever-replenishing supply of seafood the way nature intended it from the wild of Alaska. Indeed, Alaska is considered a model of sustainability for the world.
The Alaska Seafood Marketing Institute is the State of Alaska’s official seafood marketing arm. It is a public agency of the State of Alaska, funded by the Alaska seafood industry and federal grants. ASMI promotes Alaska Seafood throughout the U.S. and in 16 other countries. ASMI also provides education and training to the seafood industry in food safety and quality assurance practices. Please go to www.alaskaseafood.org for more information.
Chef2Chef News Desk