National Fisherman


Mixed Catch 

jerryJerry Fraser is NF's publisher and former editor.

 

 

 

The Copper River/Prince William Sound Marketing Association recently helped a New York food writer, armed with a can and a plan, introduce youngsters in the Bronx to the tasty benefits of their Alaska product.

The association partnered with food writer and Newsday columnist Marge Perry to incorporate Copper River salmon into her cooking program at the Kips Bay Boys and Girls Club in the Bronx, which offers a variety afterschool activities for traditionally underserved children in the borough. Perry built the class, which incorporates healthy foods for the children, from scratch without access to a pantry, kitchen or stove.

According to the association, Perry had previously visited Cordova, Alaska, and wanted to share her experiences fishing for Copper River salmon with her class of 12 students. The association donated cans of skinless boneless Copper River salmon to Perry's cause.

"What better way to educate the next generation," says Beth Poole, the association's executive director, "than to let them try if for themselves and share it with their families and friends?"

Perry taught her students how to prepare a simple and healthy salmon salad that uses basic ingredients but holds the mayo. Here's the recipe:

Marge's Kips Bay Salmon Salad

1 6-8-ounce canned salmon
1 celery stalk, chopped
1 scallion, green part chopped
½ red pepper, chopped
3 tablespoons lemon juice

Combine the salmon, celery, scallion, red pepper and lemon juice.
Makes 2 servings

Nutrition per serving: 198 calories, 30 g protein, 4 g carbohydrates, 1 g fiber, 7 g fat, 1 g saturated fat, 456 mg sodium

The salmon salad, as seen below, was served in carved, hollowed out tomatoes and cucumbers, no doubt a welcome touch in any galley. Likewise, you could also serve it as a snack on little breads, lettuce or crackers. It'll also work as your basic sandwich filling.Kips Bay Salmon

The students also learned about wild salmon's benefits to heart and brain health, the sustainability of Alaska's salmon fishery and what it's like to fish in Alaska. And each student received a can of salmon and recipe ingredients so they could prepare the dish for their families.

Perry will offer an advanced class this spring for the Kips Bay students, and Copper River salmon fillets will be one of the menu items.

"I know I'm supposed to do something fancy, " Perry says, "but the flavors of this salmon are so rich, we're going to keep it simple with salt and pepper to let the students see that you don't have to do much to great seafood to make it delicious."

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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