Who doesn’t love a delicately baked Salmon Steak, simply dressed in lemon, salt, and pepper, or daringly slathered in pesto, or a spicy orange sauce? Keeping the pinkish meat moist is important to the final degustation, so a foil tent might be required towards the end of the Bake!
Atlantic Salmon, Pacific Salmon, Alaskan Salmon–we are blessed with these so far–but in recent news reports there have been stories about the inevitable fight between habitat preservers and habitat destroyers–Canadian gold mining companies vs. Salmon fishery land managers. Apparently, gold mining concerns are surveying wilderness areas in Alaska right in the middle of Salmon country, where the rare grizzly bears and foxes prowl the Salmon’s spawning streams for the adult fish who die laying their eggs and fertilize them to create a whole new cycle of life.
Some trigger-happy, Salmonly-paranoid harvesters have advocated for shooting the Sea Lions who gobble the homing Salmon right up to the fish ladders provided for the tired travelers. No one thinks of shooting the Salmon-harvesters, who feel that people have more of a right to the Coho and Steelhead than other predators! It’s an annual battle that is fought every year, with no real solution in sight, because how can you realistically shoot every Sea Lion in the Ocean and get away with it? Even the Japanese have had to curb their whale-harvesting penchant.
(Not to mention, and I will mention it anyway, the pesticide run-off problem, the mercury-contamination problem, and the good ol’ lead poisoning problem, plus the ever-present e-coli from human wastewater, a pot-pourri of contamination issues that all nations should be working to resolve.)
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