Pistachio Honey Encrusted Bristol Bay Sockeye was for dinner here at Set the Net. To make I chopped pistachios and seasoned the nuts with a blend of spices I make containing a little celery salt, mustard seed, smoked paprika, cayenne, ginger, cardamom, cinnamon and juniper. I then brush each fillet portion with honey and sprinkle the nut mixture on top, patting down to create a good stick. The portions are seared briefly in a bit of sesame oil nut side down first until golden brown over medium heat. Flip to the skin side down and cook until just done through – remember fish continues to cook a bit after being removed from heat so don’t overcook. A little trick I use at times is to turn off the heat and finish my fish by covering with a tight lid and allowing the steam to poach it to perfection.
Tomorrow the EPA will be in Dillingham to hear public comment on their proposal to withdraw its July 2014 Clean Water Act Proposed Determination that would, if finalized, impose restrictions on the discharge of dredged or fill material associated with the potential “Pebble Mine” in Alaska’s Bristol Bay watershed. The Pebble Mine threatens Bristol Bay waterways, salmon, & the livelihood of our family and countless others who make our lives here in Bristol Bay. The Bristol Bay wild salmon populations are unrivaled globally, a sustainable resource in an increasingly unsustainable world. The Elders of our region have spoken, the tribes, the fishermen, the people, time and time again and we will continue to speak against this proposed mine and what threats it possesses. I urge everyone to come tomorrow to the meeting from 1-4pm at the DLG Adventist Gym and show the EPA WE support the Clean Water Act and we continue to oppose the Pebble Mine in any scale! If you cannot be present please visit United Tribes of Bristol Bay’s website and comment online. Call your Senators, stand together to say Clean Water First Pebble Never.