Corey Arnold
Wild salmon fans often ask us, should we still be eating this species? It’s complicated, but the short answer is yes. And the right consumer choices can absolutely help drive wild salmon conservation.
But before you order that cedar plank salmon, make sure you have its backstory. (Check our “What Salmon Should I Eat” primer below for help with that.) And if you’re looking to serve the very best, read on as we talk with chefs, conservation scientists, and other experts about some of the most sustainable wild Pacific salmon choices on the market today.
For fans of wild salmon, it’s hard to know what’s the right choice in a restaurant or at a store. Here’s why sustainable seafood purveyors like Patagonia Provisions are stocking Lummi Island reef-netted salmon.
For fans of wild salmon, it’s hard to know what’s the right choice in a restaurant or at a store. Here’s why sustainable seafood chef Rob Clark loves Harrison River beach-seined keta.
For fans of wild salmon, it’s hard to know what’s the right choice in a restaurant or at a store. Here’s why Portland Timbers chef Rich Meyer loves Bristol Bay sockeye.
For fans of wild salmon, it’s hard to know what’s the right choice in a restaurant or at a store. Here’s why Seattle chef Renee Erickson serves Columbia River trap-caught coho.
Until April 30, all new monthly gifts will be matched (up to $15,000). By joining our Stronghold Guardian Circle, your monthly gifts will provide reliable support for our work to protect the Pacific Rim’s most important wild salmon watersheds–our salmon strongholds.
