West Coast Salmon Recommendations
Excerpted from Market to Mouth
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A couple of weeks ago, I mentioned a friend had come to visit and brought with her treats from the northwest where she lives.
One of those treats was a bottle of marionberry spread, which I wrote about in my post titled Marionberry Rhubarb with Cashew Nut Cream.
Another of the treats was an 8-ounce pack of locally caught, wild king salmon (also known as Chinook salmon) which she’d bought direct from the fisherman who’d smoked it with maple and wine.
That’s one of the advantages of living in the Pacific Northwest: access to just-caught, wild fresh fish, and in particular, Chinook salmon.
In the July issue of O Magazine, which I mentioned last week because of the 10-page spread on extreme dietary choices, there is a “tip box” on the page featuring a woman who is a pescavore (eats only seafood).
The first tip in the box is “Download a Monterey Bay Aquarium Seafood Watch pocket guide for best picks, fish to avoid and good alternatives.”
I’ve linked to that guide, and others like it, many times on this blog. And the reason I’ve done so is to alert readers to easily-accessible, online resources that can help them make healthy and sustainable seafood choices when grocery shopping.
Because I’m posting a meal idea making use of the wild caught Chinook salmon my friend Judi gave me, I went onto Seafood Watch’s website to see what they had to say about salmon, and I saw the heading Updated West Coast Salmon Recommendations.
Seafood Watch is recommending consumers avoid wild caught salmon from California and Oregon due to the declining populations of Chinook salmon in these states.
Whereas wild caught salmon from Alaska remains the best choice and good alternatives are wild caught salmon from Washington (which is what Judi gave me) and northern Oregon.
