Red, healthy, sustainable. That’s Alaska’s Bristol Bay salmon. Coveted by savvy seafood lovers around the world, Bristol Bay sockeye is naturally rich in heart-healthy Omega 3s and bone-boosting vitamin D. The region’s iconic fish lends itself to a wide variety of preparation techniques and hails from some of the most pristine waters on earth.
Located in southwest Alaska, about two hundred air miles from Anchorage, Bristol Bay is home to the largest commercial sockeye salmon fishery in the world. Boasting five major river systems, deep lakes, and an environment remote from commercial and industrial development, the region is a critical life source in more ways than one.
For hundreds of generations, Bristol Bay has supported Native Alaskan families living a traditional subsistence lifestyle, and for 130 years it has supported a thriving commercial fishery that supplies the world.
During much of the year, the region is gripped in ice and snow, but during June and July, Bristol Bay springs to life, with the return of millions of sockeye salmon and thousands of commercial fishermen. As massive schools of salmon “pulse” into the bay, Alaska state biologists work with fishermen to allow optimal catch levels while preserving the species for future generations and protecting the environment from imbalances.
Historically, the commercial fishing industry in Bristol Bay dates back to the late 1800s when canneries were established and all of the sockeye was packed into cans and shipped elsewhere. Today, thanks to the fleet’s ongoing commitment to quality and to improvements in transportation and processing, a large portion of Bristol Bay sockeye is available in a variety of forms that are convenient for today’s busy, health conscious cooks.