Photographs By: Kelley Jordan
Sitka Salmon Shares opened to bring sustainable fish harvests straight from Alaskan lures onto Midwestern plates in a way that respects the targeted and non-targeted species, the ocean environment, and Alaskan ecosystems vital to aquatic populations. Lofty as that goal may seem, the Sitka, Alaska- and Galesburg, Illinois-based organization did succeed in landing a handful of the most flavorful King Salmon, Black Cod and Dungeness Crabs to ever grace my skillet, onto my plate and into my belly, deep in the Great Plains. In addition to the taste, wild-caught salmon and cod provide a rich source of long-chain Omega-3 fatty acids, DHA and ALA, panaceas in much health-oriented literature. As news continues to detail poor nutrition at home and collapsing fisheries around the world, I’m heartened by the organizations like Sitka Salmon Shares with sound ecological practices.
I had the pleasure of corresponding with Sitka Salmon Shares fisherman, Marsh Skeele, whose responses have been lightly edited for clarity and concision.
A sustainable fishery harvests at a level that leaves enough fish in the wild to reproduce and sustain healthy populations. This is the gist of what it means to be sustainable, but there are many other factors to consider. What type of gear is used to harvest the seafood? Is it harmful to marine ecosystems? Does it capture many unwanted non-targeted species? Is the ecosystem healthy enough to support a directed commercial fishery?
Alaska is a global leader in sustainably managed fisheries because of the policies that are in place, but also because it's such a productive marine ecosystem. Alaska's marine ecosystem is so healthy and productive, that a small percentage of the total wild stock is still a lot of fish. In 2014 alone, 717 million salmon were sustainably harvested in Alaska's waters. Even with this great volume of salmon, enough were allowed to spawn to ensure healthy future fish stocks.