Sockeye Restaurant Week

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What and why

While most seafood eaten in America is imported, most sockeye comes from Bristol Bay. Located in the pristine icy waters of Southwest Alaska, Bristol Bay produces more than 50 percent of the world’s sockeye salmon.

We hosted Sockeye Restaurant Week in November 2015 with the Bristol Bay Regional Seafood Development Association. Sockeye Restaurant Week focused on raising awareness about the year-round availability of this seasonal, delicious resource and educating chefs and consumers that this salmon is a fresh and delicious good food choice anytime of year. #ChangeMenusChangeLives

Thank you chefs and restaurants

Thank you to the 30 participating restaurants and businesses! By putting sockeye on your menus, you’re helping to build a food system that supports a more sustainable seafood supply, the ecosystem of Bristol Bay, and American fishing communities.

Besides supporting good food, of course, participating restaurants will receive a personal thank you gift from Chefs Collaborative and BBRSDA, including swag to help tell the Story of Sockeye.

Restaurant Week Toolkit

Testimonials

“Wild salmon is without a doubt one of nature’s perfect foods. Anyone sitting down to their table to enjoy a perfect fillet of Bristol Bay sockeye salmon should pause and feel thankful for the pure Alaska rivers that spawned it.” – Chef Alice Waters, Chez Panisse and Founding Member of Chefs Collaborative

“When you buy and eat wild salmon, you are investing your dollars in our nation’s sustainable wild-salmon fisheries.” – Member Chef Tom Douglas, Tom Douglas Restaurants

“I’ve fished in Bristol Bay for more than 30 years and couldn’t imagine a summer without it. I’m honored to be part of this world-class fishery that has been around for over 130 years. Our boats may be small, but Bristol Bay fishermen feed the world the healthiest and most delicious seafood on earth.” – Bristol Bay fisherman Fritz Johnson

Questions?

Contact Alisha Fowler, Programs Director: alisha@chefscollaborative.org