Tatshenshini salmon - reason for optimism

Wild, beautiful, and fittingly designated a UNESCO world heritage site, the Yukon's Tatshenshini river hosts significant runs of three important salmon species: Kings, Sockeye, and Silvers; the latter of which are pictured above. While Kings and Sockeyes are targeted in the upper river during the peak of the run in July, Silvers are generally taken at the river mouth in Alaska, beginning in September.

Unfortunately, like most Pacific Salmon rivers, the numbers of spawning Sockeye returning to the Tatshenshini have steadily declined over the past decade. That is, until last year. In fact, the 2010 Sockeye counts approached "historical records", according to Federal Fisheries officials. The numbers of Kings were also up significantly last year, which is very good news and definitely bodes well for the future. While the 2011 forecasts are not yet available, there is no reason to expect that the runs will be anything less than 2010, and indeed, every reason for optimism that this magnificent resource will be around for generations to come.

To find out more about the spectacular fishing available in the Yukon, visit http://www.fishcanadanow.com/ ...

Want to bring a smile to a kid's face? Bring them fishing!

The picture says it all. Kids love fishing! One of my fondest memories of my childhood was a day spent beside a pool on a small trout stream with my family. Even though my brothers and I just watched as our father did all the fishing, it was fascinating to witness the seemingly magical method of casting a fly for a waiting trout...the anticipation...the thrill of the strike...and finally, the beautifully spotted fish squirming in our hands.

No-one would disagree that getting kids outdoors is a good thing. To me, getting them into fishing is even better. Fishing will only survive if it has the interest of future generations who are passionate about it and willing to protect this fabulous sport. Pass it on and pass on a smile!

Miso salmon recipe

Normally I wouldn't do this...how many times have I asked guests to leave the room when I prepare this recipe? Well, here goes, step by step:

1) Try using fresh sockeye. It seems to withstand the tremendous cooking times needed for this recipe to work. My second choice is wild Atlantic salmon...not easy to come by. Other than that, small chinooks work well.

2) Whole fish work best. Remove the rib bones but leave the head and backbone intact.

3) For a 5 - 8 lb fish, mix about 2 tablespoons of brown miso paste with 1 cup real mayonnaise in a large bowl. Dice 2 good size portobello mushrooms and 1 medium red onion. Grate about 1 cup medium cheddar cheese and keep everything apart until the next step.

4) Preheat oven to 375. Prepare a large sheet of heavy aluminum foil on a large cookie tray and lay whole fish open, or "butterflied", on the tinfoil. Spread miso/mayonnaise sauce over the fish cavity. Add diced mushrooms and onion and finally grated cheese. Add liberal amounts of ground pepper but watch the salt (miso paste is already quite salty).

5) Tightly wrap the salmon in tinfoil (bringing up the sides to look like an obese, but viable fish). Cook for 1 hour and 20 minutes and open the tinfoil to check. The sauce should be bubbling and the cheese completely melted when its done.

6) Serve with roasted new potatoes in herbes provance and olive oil, a light salad, and liberal amounts of Pinot Grigio.