2013 brings with it even more reasons to choose Alaska Seafood.
Wild Alaska Pollock Season
Mid-January marks the opening of the wild Alaska pollock harvest season. The 2013 Alaska pollock Total Allowable Catch (TAC) for the Bering Sea/Aleutian Islands and Gulf of Alaska is 1,387,146 metric tons, 3.8% higher than last year’s TAC of 1,335,944 metric tons.
Rick Moonen, nationally acclaimed chef and owner of Rick Moonen’s rm seafood in Las Vegas, supports Alaska's wild fisheries, some of the world's most sustainable and healthy ecosystems.
Rick Moonen, nationally acclaimed chef and owner of Rick Moonen’s rm seafood in Las Vegas, supports Alaska's wild fisheries, some of the world's most sustainable and healthy ecosystems. His Fruitwood smoked Bristol Bay Salmon recipe is a compliment to the freshness, flavor, and versatility of this wild fish.
Consumers, chefs, retailers, fish farmers, and fishermen are responding to the urgent need to make changes in favor of ocean conservation.
In 2011, The Monterey Bay Aquarium, a longtime advocate for environmental education and awareness, released the second edition of its report, Turning the Tide: The State of Seafood.
"Our nation's food industry cannot afford to lose the world's largest sockeye supply to a hard metal mine of unimaginable size and scale. We need to protect our last sustainable seafood sources while we still can."
Chefs Collaborative and Trout Unlimited's Save Bristol Bay campaign have teamed up to celebrate the world's largest sockeye salmon fishery this June and July.
