JACKSON, Wyo. — The Salmon Stock Up event from Pride of Bristol Bay is underway once again at Slow Food in the Tetons, offering net-to-table, wild-caught Alaskan sockeye filets and portions for Jackson buyers.
Salmon is sold frozen, in 10 and 20-pound cases, with a choice of filets or portions. This fall’s buying period is open for preordering, with the final stock-up event happening at the Farm to Fork Festival on Saturday, October 4. Orders must be placed by midnight on Sunday, September 7.
Slow Food partners with Pride of Bristol Bay’s Owner and Captain Steve Kurian twice a year to bring this sustainably harvested, fresh and delicious protein source to the Jackson community. Captain Steve, who helms the Fishing Vessel Ava Jane, has been fishing for sockeye salmon in Bristol Bay, Alaska, every summer for over 20 years.
“We look forward to this event every spring and fall,” said Slow Food in the Tetons Executive Director Scott Steen. “It’s great to see returning customers who are excited to restock their freezers, as well as new customers eager to enjoy their first order.”
The partnership has been in place since 2015 and brings up to 6,000 pounds of wild-caught sockeye salmon per year to the Tetons.
“We love coming to Jackson each year because it is filled with people who value what Pride of Bristol Bay is all about,” said Kurian. “To be able to connect with a community that is as passionate as we are about protecting wild ecosystems and nourishing their bodies with wild proteins is truly special.”
Pride of Bristol Bay donates 5% of all sales from the Salmon Stock Up event to Slow Food in the Tetons. Since 2020, they have donated over $21,000 in support of local efforts to promote good, clean and fair food.
Slow Food’s focus is on strengthening the local food system. Programs such as the People’s Market, Online Marketplace, Farm Stand, and cooking camps and classes strive to connect farmers, ranchers and food producers to consumers in the community.
Decisions to source food from outside the region are weighed carefully, depend on strong interpersonal relationships and serve to complement sustainable, regional fare, as well as to highlight sustainable sourcing and growing practices.
“Salmon isn’t locally available,” Steen said. “The partnership with Pride of Bristol Bay is an opportunity to enhance our local offerings with a quality product that embodies Slow Food’s core principles.”
Jackson customers can place orders online here. Mark your calendars for the Farm to Fork Festival on October 4 to pick up your salmon and connect with others who share your passion for sustainable, delicious food.
