THIS YEAR YOUR SALMON SHARES WILL BE:
60% COHO, aka “Silvers” (Black Labels)
40% SOCKEYE, aka “Reds” (Yellow Labels)
Why not 50/50?
Short Answer: Sustainability + Seasonality
Long Answer: As a community-supported company, we take a lot of pride in sharing a sustainable harvest with you and your table; in which, the ocean has shared with us and our boat. As a seasonal business, we have a short window of time to catch your fish. This year, the fishing grounds where we catch your fish, (look up Noyes Island off of Prince of Wales Island near Craig, AK if you want to trace where your fish comes from!) had a slightly lower sockeye return this year. In order to keep these runs strong and sustainable, Alaska Department of Fish & Game shut down the zone where we catch your sockeye early this summer, leaving us to provide you with more coho (60%) than sockeye (40%) this year.
Coho is our personal favorite; it is mild, easy to cook with and tends to be a larger filet for more sharing :)
Thanks for understanding this and supporting our efforts to bring you sustainable wild-caught salmon from SE Alaska to SW Colorado.
If you have any concerns, please email us.
Best of Both Worlds
Our passion lies somewhere between the Ocean, Mountains and Salmon. Follow along here for adventures, recipes & lessons from the Wild.
THIS YEAR YOUR SALMON SHARES WILL BE:
Fishing Captain AND Kitchen Cook, Eric Macias, walks you through the simple task of removing pin bones from our wild salmon
Mama’s cookbook special: Wild salmon with red radish dill sauce
DIRECTIONS: Pre-heat oven to 400 degrees. In a large roasting pan, mix fennel, lemon, garlic cloves ( unpeeled), 1 tablespoon of olive oil, 1/4 teaspoon of S&P. Roast until fennel softens ~ 8 mins. Season salmon portions with S&P and nestle in fennel, roast for 12-15mins. Meanwhile, squeeze roasted lemons, mash roasted garlic (after removing peel) into bowl, stir in honey and rosemary and remaining 2 tbsp. of olive oil and 1/4 teaspoon of salt. Drizzle dressing on top of salmon, cook for additional 2 mins. Serve salmon with fennel on bed of greens. Enjoy!
DIRECTIONS: Pre-heat oven to 400 degrees. Crush 1/2 cup pistachios in a food processor until fine crumbs. Transfer to large bowl; add in the flour, salt, black pepper, lemon zest, cayenne pepper, paprika, and garlic powder. Mix well. In a medium-sized bowl whisk together the eggs and olive oil. Grind rest of pistachios into larger pieces (set aside). Coat salmon fillet in flour/pistachio mixture, dip in the egg/oil mix and then roll in larger pistachios. Place on parchment paper on baking sheet. Bake for 9 minutes, flip each filet and cook another 9 minutes until crisp on outside and cooked on inside.
Here are a few of our recipes from our 2017 Wild Salmon Harvest!
Skipper Eric Macias has officially ended his fishing season IN Southeast Alaska and has settled back into life in Southwest Colorado......
Silver Wave Wild Salmon is currently in transit from Alaska to Colorado and will be in our hands next week!
Here are some Tips from the Skipper on Preparing Wild Salmon:
"Everybody has there own preference and there are about a million ways to prepare salmon. Perfecting your favorite method might take a few trys, but we will be including some recipe ideas with your order and here are some tips from the Silver Wave crew on how they prepare salmon....."
For Sockeye: "I like to keep it simple because the meat has such a good flavor. I will put a filet on some foil on a cooking sheet, skin side down, and season with salt and pepper. I personally like to add little butter squares sprinkled over the filet, you could substitute drizzled oil. For added touch, sprinkle diced green onions on top. i then throw it in the oven for 20 minutes at 350. i do not like my salmon too dry so i make sure not to over cook it."
For Coho: "I like to get creative. While the filets are delicious prepared like above, you can get a little more for creativity here. Most recently, a fellow Durangatang marinated a filet with some hatch green chile sauce, baked it and then drizzled it with agave nectar. All I can say is: Delicious!"
Complete your Salmon Meals with LOCAL VEGGIES:
Sign up today for Tierra Vida's Winter CSA to get veggies from end of October through December! hey are the perfect nutritional match for your Silver Wave wild salmon!
Carrots | Onions | Garlic | Leeks | Squash | Potatoes | Kale | Chard | Sprouts | Spinich| Lettuce
Because we LOVE our Friends.
As a "Community-Supported" seafood business, the word "Community" means a lot to us.
It means FRIENDS, support, stoke and collective power. As smaller, land-locked and rather remote mountain communities, Southwest Colorado knows what it takes to be a community...and we couldn't be more PROUD to be part of it! Thanks for having us, and most importantly, thanks for supporting us.
If it weren't for community, we wouldn't be able to transport our fresh catch of wild salmon from Southeast Alaska (which is also very remote and island-locked) to the people of Southwest Colorado.
Therefore, we want to offer the FRIENDS of our community a special offer this week. It's called:
Cliff Notes Version:
HOW IT WORKS: Spread the word to your local friends about Silver Wave and any orders placed between 8/6- 8/13 with your name in the "FRIENDS WEEK PROMO" box (see pic below) will earn you AND your friend (the one placing the order) an additional 1 lb. of fresh frozen, wild-caught Alaskan Coho to BOTH your orders!
-------------> That's TWO POUNDS total, for FREE! (~ $30 value) <---------------
1.) The order summary when checking out will not automactically add one pound to your total, Silver Wave will be keeping track and confirm the added total individually after the promotion is over via e-mail.
2.) If a friend has already referenced you in an order prior to 8/6 we have already added something special to your order as a sign of our appreciation. Thank you!
Questions? Call us at 970.403.5172 or email us at: email@example.com
Do you want to know something crazy? 90% of the fish we eat in America is imported. Way too much of that fish is farmed (see blog post below about farmed vs. wild). But, a lot of it is wild-caught in America….yet still imported.
Yeah, like we said, crazy.
A large amount of fish wild-caught in Alaska is frozen and exported to places like China where it is defrosted, deboned, processed and then refrozen.
(Side note: We do not recommend refreezing any meat, chicken or fish.)
Then, this American-caught fish is exported back to the U.S. to be purchased back by Americans.
That creates a large carbon footprint, requiring excessive transportation overseas and back + trucking to your local store. Not to mention how much time that takes to get fish from the fishing boat to your table. It has literally taken a trip around the world before it gets to your home.
At Silver Wave, we welcome you to KNOW YOUR FISHERMAN. Eric, co-founder of Silver Wave is out there catching YOUR fish. Which is frozen ONCE and processed IN Southeast Alaska. It is then put on a barge from Alaska to Seattle, a truck to SLC and then MJ & Eric will pick up the fish for a Southwest Colorado delivery for you to pick up and bring home.
We do NOT send our fish to China…what do you think we are, crazy? We already get that when we say we tell people we sell fish in land-locked mountain communities :-) We just want to ensure our people are getting the best fish they can! #wildfishtowildmountains
Order some of our AMERICAN, Wild-caught-in-Alaska-only-frozen-once-never-exported-fish today: HERE.
Want to learn more? Listen to this NPR interview called the “Great American Fish Swap”
Check out this NY Times Story about, “Why are we Importing our Own Fish?”
Interested in learning more about Wild Salmon? We think you'll find them fascinating.
For your reading enjoyment, we have put together a list of topics and articles for you to read:
WILD VS. FARMED: Learn more about the ecologial and health impact of wild vs. farmed salmon
- Eat Wild Salmon.com, "Wild vs. Farm Salmon" https://eatwildsalmon.com/2016/02/01/wild-vs-farm-raised-salmon/
- Draxe.com, "Fish you Should Never Eat" https://draxe.com/fish-you-should-never-eat/
- Ted Talk, "The Four Fish " https://www.ted.com/talks/paul_greenberg_the_four_fish_we_re_overeating_and_what_to_eat_instead
- Outside Magazine, "What are the Nutritional Differences between Wild & Farmed Salmon" https://www.outsideonline.com/1769926/what-are-nutritional-differences-between-wild-and-farm-raised-salmon
- Cleveland Health Clinic, "Fish Faceoff- WIld Salmon Vs. Farmed Salmon" https://health.clevelandclinic.org/2014/03/fish-faceoff-wild-salmon-vs-farmed-salmon/
NUTRITIONAL FACTS: We've picked out some nutritional articles, specifically for active lifesstyles, about the benefits of adding wild salmon to your diet
- Active Times, "Salmon: A Powerful Superfood for Every type of Athlete," https://www.theactivetimes.com/salmon-powerful-superfood-every-type-athlete
- Outside Magazine, "Best Foods for Athletes," https://www.outsideonline.com/1869731/9-best-foods-athletes
- Draxe.com, "8 Salmon Nutrition Facts Proven Health Benefits" https://draxe.com/8-salmon-nutrition-facts-proven-health-benefits/
- Eat Wild Salmon.com, "Benefits of Eating Wild Alaskan Salmon," https://eatwildsalmon.com/2016/03/16/benefits-of-eating-wild-alaskan-sockeye-salmon/
- Whfoods.com, "Salmon," http://www.whfoods.com/genpage.php?tname=foodspice&dbid=104
- Mercola, "Wild Caught Alaskan Salmon is a Powerhouse of Nutrition, that may help you Live Longer," http://articles.mercola.com/sites/articles/archive/2013/04/15/wild-alaskan-salmon.aspx
ALASKAN WILD CAUGHT SUSTAINABILITY: Learn more about why Alaska is one of the best-managed fisheries in the world
- Alaska Seafood Org, "Sustainablity" http://www.alaskaseafood.org/sustainability/
DAMS: Another hot topic regarding the migration and vitality of our wild salmon, we highly recommend watching "Dam Nation"
- Medium.com, "What's the Dam Problem" https://medium.com/re-form/whats-the-dam-problem-3b5cd839ae74
BOOK CLUB: A couple books we recommend for your hot, summer afternoons:
- Totem Salmon by Freeman House
- Highliners by William B. McClosky