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« Vintage Chum - Regalecus Glesne Edition | Main | There is 8 percent hooking mortality rate for striped bass caught and released by recreational anglers in the marine environment »
Wednesday
Jan302013

How a Steelhead Trout Goes From the Hoh River to the Entree Menu

WTF?

Allecia Vermillion has written one of the most ignorant and misinformed articles on wild steelhead in the history of hipster foodie reporting.

LINK (via:Seattle Met)

Those who recognize the plight of wild steelhead are making their voices heard in the comments, please add your voice.

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Reader Comments (6)

If stealhead were at the numbers they are supposed to be an article like this would not cause such a stir in the angling community.

Sad state of affairs.

January 30, 2013 | Unregistered Commenterjimbob

How come tribal fishermen fishing in river for steelhead get more fishing time than we did fishing for hatchery sockeye salmon in the ocean?

January 30, 2013 | Unregistered CommenterAKPM

Some Math.
$2400+ I have spent on two rod and reel combos
$500= in additional tackle
$400+ in clothing
$950 + gratuities for two days with guides
$75 for a casting consultations
$400 in hotels
$500 in gas.

1 Steelhead hooked not landed. Thats how much a steelhead is worth to me.

How much did the chef pay for his?

January 30, 2013 | Unregistered Commenterpreacher

http://www.facebook.com/hitchcockrestaurant

POST IN THIER COMMENTS TO GET THIS OFF THE MENU

January 30, 2013 | Unregistered CommenterMATT

From The Hitchcock restaurant's facebook page:
_______________________________________

In light of the recent outrage sparked by an article about our local fish sourcing that happened to trace two steelhead from the Hoh River to our establishment, we'd like to release the following statement:

Dear Guests/Fishermen/Environmentalists:

I appreciate all of you reaching out and weighing in on the controversy surrounding the article about our fish sourcing in the current issue of Seattle Met. I've been met with some very constructive letters as well as threats to burn down the restaurant. So I'd like the opportunity to state our intentions and possibly re-direct some of the vehemence coming our way.

Although our Olympic Peninsula steelhead are not currently listed by the Endangered Species Act, it is obvious that they are headed in that direction. All of the other West Coast river runs are endangered, and the remoteness and grand scale of our Peninsula seem to be this fish's last stand. Because of this trend, we won't be serving steelhead anymore. The debate over the hatchery fish vs. native rages on, and because we are not passionately defensive of our obvious and legal right to buy and sell the fish, we'll happily choose not to. My total impact on the fishery this year was about ten small fish.

I also hope some of the takeaway from the article can be the process that Preston and I use for sourcing all of our fish - if the article had been researched this month it would have featured blackmouth kings and Neah Bay sablefish. The point is we source local fish and treat them with a great deal of respect. I understand some of the reasons behind the outrage, and hope it can be equally directed to places who serve non-sustainably sourced fish from all over the world. If you want to make a difference, go after large seafood companies, corporate chains that encourage Atlantic salmon farming and raping international waters. It's easier to bully a chef-owned farm-to-table restaurant; ironic because our model champions our local food concerns and environmentalism. We are part of the fabric of our community, have an open door, and nothing to hide.

Lastly, it might do your group some good to lobby to have this fish listed as endangered. Also the Monterey Bay Aquarium Seafood Watch guide has nothing to say on the subject. These are sources widely used by chefs, writers, and others to determine how and what to eat.

Best Regards,
Brendan McGill

January 31, 2013 | Unregistered CommenterSalmo

Looks like the point was made...

February 2, 2013 | Unregistered CommenterRich Simms

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