Alaska fishermen bring their salmon – and stories – to IFBC in Seattle

Seattle, WA – Bristol Bay, Alaska’s sockeye salmon is not just any other salmon. With a brilliant red color, fresh flavor, and health benefits that top the charts, Bristol Bay sockeye is a favorite of seafood lovers around the world. What makes Bristol Bay sockeye even more delicious is that it boasts 5,000 years of sustainability, has fed Alaska Native communities for hundreds of generations, and comes from one of the most pristine ecosystems in the world. Hungry yet?

And oh yes, Alaskans, chefs, fishermen, retailers, and jewelers are working together to protect Bristol Bay from a massive open-pit mine – the Pebble Mine – as well.

For food writers wanting to share Bristol Bay Sockeye with their readers, the greatest challenge is deciding which of Bristol Bay’s many stories to share. As the world’s largest sockeye salmon fishery, Bristol Bay is an exceptional wild food source that is unmatched by any other. At this year’s International Food Bloggers Conference (IFBC), attendees will have a chance to sample and experience Bristol Bay Sockeye for themselves during the Grand Opening Reception on Friday, September 19, as well as the Taste of Seattle & Gourmet Fair on Saturday, September 20.

Other opportunities to learn about Bristol Bay Sockeye at IFBC will include:

  • Meet the Chefs: Some of Seattle’s favorite chefs, including Chefs Kevin Davis of Blueacre Seafood and Craig Hetherington of TASTE, are teaming up with Bristol Bay Sockeye to prepare and serve several of the featured Bristol Bay sockeye appetizers at the Grand Opening Reception.
  • Mingle with Bristol Bay Fishermen: Bristol Bay salmon fishermen will be on hand during the Grand Opening Reception to meet with food writers and answer questions.
  • Pebble Mine Update: Hear the very latest about the national campaign to protect Bristol Bay’s salmon from the proposed Pebble Mine, including information about the Environmental Protection Agency’s public comment period which ends at midnight EST/9:00 p.m. PST on Friday September 19. Comments can be submitted online at
  • Documentary Sneak Peek: Seattle-based filmmaker Mark Titus will present exclusive footage of Bristol Bay, Alaska from his award-winning salmon documentary, The Breach.
  • More Delicious Salmon!: At the Taste of Seattle & Gourmet Fair, smoked Bristol Bay sockeye will be served, compliments of Bristol Bay fisherman and Seattle resident Jeb Wyman, owner of Jeb’s Wild Salmon.

“We’re really thrilled and honored to participate in this year’s IFBC and share our salmon and our story with food bloggers from around the world,” said Matt Luck, Bristol Bay fisherman and BBRSDA Board Member. “Bristol Bay’s salmon fishery is a national treasure that we should all be proud of, and we hope that IFBC attendees will be inspired to share what they taste and learn with their followers.”


The Bristol Bay Regional Seafood Development Association (BBRSDA) represents the 1,850 commercial salmon driftnet fishermen and their crew who harvest Bristol Bay sockeye salmon. Find them at and