September 1, 2020 โ Northwest summers mean salmon on the grill. While Alaskans fill freezers with their own catch โ our freezers are filled with enough salmon to last until next summer โ those grilling elsewhere must buy either farm-raised salmon or wild sockeye salmon caught in Bristol Bay, Alaska.
Wild salmon return from the ocean to restart a life cycle that has persisted for millions of years. Wild Alaska sockeye (a favorite species of salmon) is caught over the course of a four- to six-week season, from mid-June through July, when the largest remaining wild salmon population returns to Bristol Bay.
These fish have been harvested by Alaska native peoples for thousands of years. Sockeye have been smoked, filleted, canned and frozen โ and given, traded, sold and eaten โ for generations.