National Fisherman


Mixed Catch 

jerryJerry Fraser is NF's publisher and former editor.

 

 

So I got married 10 days ago, exchanging I do's with my lovely bride, Kelley — a fisherman's daughter, no less. How's that for dedication to the industry?

We escaped to New Hampshire's White Mountains on our honeymoon last week. One afternoon we were chatting with Wendy, the delightful woman at the front desk at Nestlenook Farm in Jackson where we were staying. We asked for a dinner suggestion, and she pointed us in the direction of the White Mountain Cider Co. in nearby Glen. She said she thought we'd enjoy it and looked forward to hearing about our experience the next day.

Good call, Wendy. It was the best dinner the two of us have had the pleasure to enjoy during the three years we've been together. And naturally, seafood played a big role.

I ordered the seared sea scallops with a jasmine rice and basil cake, sugar snap peas and a coconut-lemongrass sauce. I promise you, I'm no foodie, but it was truly delicious.

Pecan encrustded salmonMeanwhile, the missus chose from the specials board. She selected the dish pictured here (or what was left of it), pecan encrusted sockeye salmon with faro chanterelle risotto, sautéed local turnips and garlic scape pesto. I got to sample a couple of bites and the salmon was ridiculously tasty.

We also learned from our server/bartender that the restaurant sources its seafood from Harbor Fish Market in Portland, Maine, where we live; it was great to hear that the restaurant focuses on using quality, seasonal and local-when-possible ingredients. The sockeye, of course, wasn't local — it came from Alaska waters.

I'd love to connect the restaurant with the second annual Bristol Bay dinner series that the Bristol Bay Regional Seafood Development Association and the Chefs Collaborative have cooked up again this summer. Happily, we can get our sockeye fix here in Portland this summer at Fore Street, one of the approximately 80 restaurants around the country participating in the program.

The program's goal is to educate chefs and customers nationwide about Bristol Bay's wild sockeye salmon and help advocate for the bay's protection from the proposed Pebble Mine project. To find the event nearest to you and to learn more about the program, click here.

Likewise, national retailers are working with the Bristol Bay association to raise awareness about Bristol Bay sockeyes, and the threat the proposed mine poses to the commercial fishing families who harvest the world's largest sockeye run.

Trust me, White Mountain Cider Co., us newlyweds need very little prodding to visit you again. If it so happens that you guys take part in the Bristol Bay sockeye dinner series, then Mrs. B and I and our taste buds will be more than happy to come back and lend our support.

Inside the Industry

The American Fisheries Society is honoring recently retired Florida Institute of Oceanography director Bill Hogarth with the Carl R. Sullivan Fishery Conservation Award — one of the nation's premier awards in fisheries science - in recognition of his long career and leadership in preserving some of the world's most threatened species, advocating for environmental protections and leading Florida's scientific response to the Deepwater Horizon oil spill.

Read more ...

The Marine Stewardship Council has appointed Eric Critchlow as the new U.S. Program Director. Critchlow will be based in the MSC US headquarters in Seattle. He is a former vice president of Lusamerica Foods and has over 35 years in the seafood industry.

Read more ...
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