Managers expect a healthy Nushagak king salmon run this year
KDLG by Nicholas Ciolino – May 23, 2017
he Nushagak River in western Bristol Bay supports an average catch of 60,000 kings between commercial, subsistence, and sport fisheries. Biologists expect it will meet its in-river escapement goal of 95,000 past the Portage Creek sonar this year, though ADF&G no longer issues an official forecast.
Copper River fishery opens
Harvesters garner $8 for sockeyes, $11 for kings
Cordova Times by Margaret Bauman – May 23, 2017
Upwards of 400 fishing vessels were on the grounds for the opening of the Copper River salmon fishery on May 18, to harvest some 36,000 sockeyes and 1,900 Chinooks, and fishermen were rewarded with record grounds prices.
Bristol Bay Fish Expo will help fund child care
Cordova Times – May 23, 2017
As coastal Alaska braces for the 2017 salmon fishing season, folks in the Naknek-King Salmon area are also gearing up for the Bristol Bay Fish Expo, an event aimed at boosting the local economy by making adequate child care a reality.
Pacific report reveals a 439m salmon season
The Fish Site – May 24, 2017
Salmon abundance in the North Pacific, as indexed by aggregate commercial catches, remains at near all-time high levels.
Eat more seafood for your health, right? Actually, it’s not that simple.
Washington Post by Keri Szejda – May 20, 2017
The Dietary Guidelines for Americans strongly suggest that adults eat two servings of seafood, or a total of eight ounces, per week. Fish and shellfish are an important source of protein, vitamins and minerals, and they are low in saturated fat. But seafood’s claim to fame is its omega-3 fatty acids, including docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which are beneficial to health.
Cutting-edge technology favours salmon extended shelf-life
Fis.com – May 23, 2017
American technology company that naturally extends the shelf life of fresh proteins BluWrap states that fresh Norwegian salmon held for 20 days in its system performs identically to fresh salmon kept on ice for three days after slaughter.
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