Winter 2010

Coldwater Chronicles - Trout Unlimited Alaska

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WINTER 2010

savebristolbay.org [2]

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Welcome to the inaugural edition of The Coldwater Chronicles, a periodic newsletter of Trout Unlimited Alaska (TU-AK.) We plan to issue The Coldwater Chronicles two or three times a year providing TU members and friends with updates on recent developments in TU-AK’s work to protect Bristol Bay, the Tongass National Forest and other places important to Alaskans. The newsletter will also highlight legal and legislative developments and profile individuals working to farther TU-AK's goals. Feel free to contact me with feedback, questions and ideas for future stories. Enjoy the articles.

Paula Dobbyn, Director of Communications
pdobbyn@tu.org [5]

Felt Sole Ban

Felt soled wading boots have been identified as a primary vector for transferring aquatic invasive species such as Whirling Disease, didymo, mudsnails and zebra mussels that have devastated fisheries elsewhere.

Early in 2009, the Alaska Board of Fisheries (BOF) passed a proposal that will ban the use of felt sole wading boots in Southeast Alaska beginning in 2011. At the Statewide Finfish BOF meeting this spring, Proposal 184 will ask the Board to consider expanding the ban to cover all Alaska waters. Read the full proposal and consider supporting it at the Board of Fisheries meeting March 16-21st. [6]

Legislative Watch - HB 242

In Juneau this legislative session, Trout Unlimited is advocating passage of a bill and two resolutions that would increase protections for the renewable resource economies of Bristol Bay. »Learn more about these protections and how you can help. [7]

Brothers Bike from Alaska to Argentina to Raise Awareness about Pebble Project

Two brothers are bicycling from Alaska to Argentina to draw attention to Bristol Bay wild salmon and the threat the fishery faces from a proposed open-pit copper and gold mine. Seth and Parker Berling, of San Francisco and San Diego, Calif., left Prudhoe Bay, Alaska, in early July. »Read More [8]

Wild Alaska Salmon Run in Washington, DC

A coalition of chefs, restaurateurs, commercial fishermen, anglers, hunters, lodge owners, outfitters, guides and Alaska Native leaders, organized by TU-AK, designated October as Alaska Wild Salmon Month in Washington, D.C. The goal was to shine a spotlight on conservation of Alaska’s wild salmon watersheds including the Tongass National Forest and Bristol Bay. »Read More [9]

Seattle Chefs Serve Bristol Bay Sockeye; Pebble Advocate Calls for Boycott

A unique collaboration between TU-AK and a group of Seattle chefs helped put fresh Bristol Bay sockeye salmon on the plates of Seattle diners last summer and again in November during an event called "Savor Bristol Bay." The goal was to raise consumer awareness about the threat that salmon face from the proposed Pebble mine. »Read More [10]

Southeast Alaska Watershed Damaged by Logging Gets Rehab Help

Rehab

TU-AK and partners worked last summer to restore a Southeast Alaska watershed that was damaged by timber harvesting some four decades ago. Heading the project is Mark Kaelke, TU Alaska's Southeast Alaska Project Director. "These habitat improvements will contribute toward the re-establishment of sport and subsistence coho fisheries in Starrigavan Creek as well as enhance the contribution of Starrigavan-bound salmon to sport and commercial fisheries in saltwater," Kaelke said. »Read More [11]

Trout Unlimited takes Legal Action to Protect Salmon in Bristol Bay

Despite the tremendous value of Bristol Bay's commercial, sport and subsistence fisheries – estimated at more than $320 million annually -- the Alaska Department of Natural Resources (DNR) could squander this renewable resource unless Alaskans speak up. Trout Unlimited and the Alaska Independent Fishermen's Marketing Association have joined a lawsuit brought by six federally recognized Alaska Native tribes to prevent DNR from doing exactly that. »Read More [12]

MINING: Sport groups seek protections for BLM lands near Bristol Bay

More than 300 hunter and angler groups are asking Interior Secretary Ken Salazar to withdraw 1.1 million acres of federal lands near Alaska's Bristol Bay from new mining development, concerned that runoff and other mining impacts could affect one of the most productive fisheries in the country. »Read More [13]

A Summer of Salmon-Tasting and Education

Salmon

Trout Unlimited Alaska (TU-AK) held several public events in Anchorage and the Pacific Northwest last summer to promote awareness of Bristol Bay sockeye salmon and the threat it faces from large-scale mining activity. TU-AK plans to do more Anchorage farmer's market events this coming summer. We'll be looking for volunteers to help staff the booth. If you're interested, please contact TU-AK Special Projects Coordinator, Nelli Williams at nwilliams@tu.org. »Read More [14]

	Volunteers Needed in 2010
	Do you have a skill or interest you would like to share? Contact Nelli Williams [15] for volunteer opportunities available in 2010.

	Take Action
	1. Visit SaveBristolBay.org [2] and sign up for our monthly e-updates and action alerts. 2. Contact your state representative and ask them to support HB 242. [7] 3. Tell the Bureau of Land Management we want to protect the fishery resources in Bristol Bay. 4. Take TU's Clean Angling Pledge. [16]

March
All Month - Bristol Bay Commercial Fishing photo exhibit by Miller at the Silverbow Backroom in Juneau

April
8-11th - Great Alaska Sportsman Show, Anchorage

15-17th - ComFish Alaska Tradeshow, Kodiak

16-18th – Fairbanks Outdoor Show, Fairbanks

May
Apr 30-2nd – Kenai Sports & Rec. Show, Kenai

TBD - Bristol Bay Fisherman Activist Training Day

Lower 48-events
Visit www.savebristolbay.org [2] for other events.

	Featured Recipe
	New Seasons Market Salmon Cakes Courtesy of Krista Anderson, Executive Chef, New Seasons Market, Portland, OR Yields about 16 -- 4oz patties 1 lb. wild salmon fillet 1 tablespoon vegetable oil 1/2 small red onion, diced 2 cloves garlic, chopped 2 green onions, diced 2 tbls fresh dill, chopped 3 tbls whole grain mustard 1/4 cup sour cream 1/2 cup mayonnaise 2 eggs 3 cups Panko or breadcrumbs Vegetable oil to pan fry in Season salmon with salt and pepper and bake in a 350°F oven to an internal temperature of 160°F. Allow to cool. Cook onions and garlic in oil until tender; allow to cool. Combine the green onions, dill, mustard, sour cream, mayonnaise and eggs in a bowl. Flake salmon apart and add mustard mixture. Add one half of the Panko or breadcrumbs and mix well. Add more Panko or breadcrumbs until you reach a "cooked oatmeal" consistency. Allow to set for at least one hour. Portion into 16 4-ounce balls and form into patties. Pan fry in oil until golden brown on both sides. Place in a 350°F oven for about 5 minutes until heated through. Serve with tartar sauce or a creamy cucumber yogurt sauce.