Remember last year when we brought you THIS story about the record number of sockeye salmon that had returned to the Fraser river and what a huge deal that was considering not long before records had been broken for the low numbers returning? While the mystery of the salmon may never be completely unraveled there is one organization in BC that has been putting together the pieces of the conservation puzzle for this species with passion for the past 22 years. The Pacific Salmon Foundation (whose logo was FEATURED today on the Canadian Design Resource) does important work in achieving healthy, sustainable and naturally diverse Pacific salmon stocks, and a part of their work involves raising awareness.
Exactly one month from today on Sunday, August 28th, 2011, the Foundation is putting on their second annual Pink Salmon Festival, serving up free salmon for everyone who visits from noon until 5PM. It happens at Hadden Park, 1905 Ogden Avenue (at Cypress) the home of the Vancouver Maritime Museum (you know, beside the MOV!). And not only will the salmon be free (donated by Canfisco), but it'll be prepared by renowned Vancouver chef, Robert Clark, of C Restaurant.
Why all the hullabaloo about pink salmon, you ask? Well, as you'll remember from last year, the sockeye salmon get a lot of attention. Along with spring salmon they're widely regarded as superior in terms of quality, but that common conception might all be about to change. Folks like Garret Schack, Executive Chef at the Chateux Victoria Hotel, are adding pink salmon to their menu, being quoted saying things like "Their flavour profile ranks right up there with sockeye or spring salmon".
Basic description of the pink salmon, courtesy PSF
Of course this is great news for human and salmon-kind alike as in terms of sustainability the pink salmon are the most abundant and the most sustainable. They themselves will be returning in record numbers to the Fraser river this year (17.5 million strong! Take that, sockeye!) and their species has been long undervalued as a food source in BC.
When asked about the pink salmon and why they're undervalued, Dr. Brian Riddell, president & CEO of the Foundation, says that "Pink salmon have historically been considered a ‘commercial’ fish and usually a canned product of lower grade than sockeye salmon. Commercially, pink salmon have only been the least valuable per pound, but they are much more important than implied by historical use. Pink salmon are the most important Pacific salmon to BC’s coastal ecosystems, they are highly abundant, and have excellent food value for people. Pink salmon have a lower oil content than other salmon due to their smaller size but nutritionally the content is still excellent and they have very low contaminants due to their feeding lower in the marine food chain and maturing at only two years of age."
Still not convinced? Dr. Riddell goes on to say that "Pink salmon are also likely to be more resilient to climate change than other Pacific salmon. Pink salmon mostly use main channels of rivers for spawning and leave freshwater immediately after emergence from the gravel nests. Changes to temperatures and flows are likely to be damaging to pinks for this reason."
I personally have never eaten fresh pink samon but you know where I'll be on August 28th. I've also been told that Safeway, Save On Foods and IGA will all be carrying fresh pinks by early August, so give them a try on your own or come out to the Pink Salmon Festival to celebrate the return of this sustainable fish stock that was there all along!
Photo from the first biennial Pink Salmon Festival, courtesy PSF
