National Fisherman

Mixed Catch 

lincIn Mixed Catch, NF Senior Editor Linc Bedrosian spotlights a wide range of commercial fishing-related news items from coast to coast.

 

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."

National Fisherman Live

National Fisherman Live: 7/29/14

In this episode:

  • Dismal Kenai king return prompts closures
  • State, feds unveil salmon restoration plans
  • Slow start for Maine’s lobster season
  • Va. oyster harvest up 25 percent in 2013
  • Fishermen tangle lines in snapper battle

National Fisherman Live: 7/17/14

In this episode, National Fisherman's Boats & Gear Editor Michael Crowley talks with Mike Hillers about the Simrad PX Multisensor.

 

Inside the Industry

PORTLAND, Maine – The Maine Lobster Marketing Collaborative has appointed Matt Jacobson as its new executive director.
 
 Read more...

The Gulf of Mexico Fishery Management Council will convene its Red Snapper Advisory Panel Wednesday, July 30, 2014, from 8:30 a.m. to 5:00 p.m. at the council office — 2203 N. Lois Avenue, Suite 1100, in Tampa, Fla. 

Read more...

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