National Fisherman

Margaret Bauman

Contributor

Margaret Bauman is an Alaskan journalist focused on covering fisheries and environmental issues.

Author Archive

Going, going, gone. The last of the moderately priced Copper River sockeye salmon fillets are about gone in Anchorage markets, but still for sale at one online shop for $56.95 a pound. Pike Place Fish Market in Seatle had the Copper River sockeye fillets for $39.95 a pound. Margaret Bauman photo.

Copper River reds tracking below forecast, pinks predicted to soar

Shutterstock photo.

Salmon and forests are telling us we are about out of time

Southeast Alaska retired commercial troller and artist Stephen Lawrie and his Miniature Schnauzer Harry Potter, in his studio in Sitka, Alaska. Photo courtesy of Stephen Lawrie

Retired Alaska fisherman captures Sitka’s fishing life

Shutterstock photo.

Too early to tell if Copper River sockeye run will fall short of forecast

Nicole Baker, founder of Net Your Problem, on Egg Island in Alaska's Prince William Sound, with Nelly Hand of Drifters Fish, a Cordova, Alaska, seafood harvester and processor. The two-day plastics cleanup effort collected 5,500 pounds of debris for recycling. Photo courtesy of Drifters Fish.

Washed ashore and reborn: Fishing gear and plastics get new life

Margaret Bauman photo.

Copper River harvest appears to be tracking below forecast

A Gillnet boat in Cordova, Alaska. Coleman Peebles photo - Creative Commons BY-NC-ND 2.0.

Copper River opener sockeye harvest well below forecast

David Grimes, an artist in Cordova, Alaska, and participant in the Arts for Nature project focused on protecting wild salmon habitat and the Prince William Sound/Copper River Delta bioregion. Photo by Paul Scannell.

International artists project advocates for wild salmon habitat

Shutterstock photo.

Insurance bill for Alaska harvesters clears state legislature

Salmon Bliss Bowl at Chopped and Chowdered, which opened 14 months ago in Anchorage, is a hot seller on the restaurant's lunch and dinner menu. Photo by Margaret Bauman

Restaurant patrons yearn for taste of the wild