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She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"civileat":{"type":"authors","id":"5583","meta":{"index":"authors_1591205172","id":"5583","found":true},"name":"Civil Eats","firstName":"Civil","lastName":"Eats","slug":"civileat","email":"twilight@civileats.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> is a daily news source for critical thought about the American food system. We publish stories that shift the conversation around sustainable agriculture in an effort to build economically and socially just communities. Follow Civil Eats on Twitter \u003ca href=\"https://twitter.com/CivilEats\">@civileats\u003c/a> and on \u003ca href=\"https://www.facebook.com/pages/Civil-Eats/56766540637\">Facebook\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g","twitter":"CivilEats","facebook":"/pages/Civil-Eats/56766540637?ref=hl","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Civil Eats | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/civileat"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_125460":{"type":"posts","id":"bayareabites_125460","meta":{"index":"posts_1591205157","site":"bayareabites","id":"125460","score":null,"sort":[1520451648000]},"guestAuthors":[],"slug":"a-floating-fillet-rice-farmers-grow-bugs-to-replenish-californias-salmon","title":"A 'Floating Fillet': Rice Farmers Grow Bugs To Replenish California's Salmon","publishDate":1520451648,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Jacob Katz is on the hunt — not for geese or ducks. On a farm about 40 minutes north of Sacramento, he wades through a rice paddy with an aquarium net in hand. But he's not fishing.\u003c/p>\n\u003cp>\"We're going bug hunting,\" Katz says.\u003c/p>\n\u003cp>The senior scientist for California Trout, a conservation group with a focus on protecting wild fish, is at River Garden Farms. Founded in 1913, they typically grow things like corn, wheat and around 5,000 acres of rice — the kind local sushi restaurants use.\u003c/p>\n\u003cp>But today, he's working on a pilot project with UC Davis to create what they call \"floodplain fatties\" — a nickname for the well-fed baby salmon and smelt who will eat his bugs while swimming through the Sacramento River.\u003c/p>\n\u003cp>\"Dip this net into the water and it just comes out literally full of bugs,\" says Katz, adding that they are mostly cladocerans, but that he calls them \"water fleas.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"These little bugs are floating fillet for salmon that'll be in the river.\"\u003c/p>\n\u003cp>The reason he's doing this? Young Chinook salmon and other fish need help. Much of the water they require to survive is stored in dams or diverted through thousands of miles of levees. Before this happened, floodplains in the Central Valley supported large populations of fish. The project to grow bugs for the fish is in year two and the end goal is to improve the likelihood that salmon survive the trek to the ocean and back.\u003c/p>\n\u003cp>\"What farmers are doing is reconnecting that floodplain natural wealth to the river system where it's needed,\" Katz says. \"More fish equals a win-win for everybody. It means we have a system that works for people and for the environment.\"\u003c/p>\n\u003cp>The strategy is called the Fish Food on Floodplain Farm Fields Project. It's part of a greater effort to restore threatened fish species — the Sacramento Valley Salmon Recovery Program. The project comes at a key time: A recent UC Davis study suggests that winter-run Chinook salmon could go extinct if no efforts are made to recover the species. The latest population count is less than 2,000. In the 1970s, there were more than 25,000.\u003c/p>\n\u003cp>The project starts with rice paddies, says River Garden Farms General Manager Roger Cornwell. He's used to flooding fields during the off-season to provide a rest stop for millions of birds along the Pacific Flyway. Now, instead of just letting the water soak into the earth, he's made a change that mimics the natural floodplain of the Sacramento River.\u003c/p>\n\u003cfigure id=\"attachment_125462\" class=\"wp-caption alignright\" style=\"max-width: 1138px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57.jpg\" alt='\"Floodplain fatties\" is a nickname for the well-fed baby salmon and smelt who will eat bugs farmed in the rice fields while swimming through the Sacramento River.' width=\"1138\" height=\"853\" class=\"size-full wp-image-125462\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57.jpg 1138w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-520x390.jpg 520w\" sizes=\"(max-width: 1138px) 100vw, 1138px\">\u003cfigcaption class=\"wp-caption-text\">\"Floodplain fatties\" is a nickname for the well-fed baby salmon and smelt who will eat bugs farmed in the rice fields while swimming through the Sacramento River. \u003ccite>(Courtesy of California Trout)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're creating fish food,\" Cornwell says. \"It's very simple. We just pump the water in. Let it slow down and it starts to break down the carbon that is there. It creates algae, algae create bugs, and then we pump that right back to the river to feed the fish.\"\u003c/p>\n\u003cp>So far, 12 farmers are growing bugs on about 50,000 acres in the Sacramento area. That's about 70 pounds of bugs per acre.\u003c/p>\n\u003cp>The group is figuring out the details about exactly how to get that fish food back into the river on a large scale. They hope to ramp up the project with as many rice farms as possible in the future — there are more than 500,000 acres of managed floodplains in the Sacramento Valley alone.\u003c/p>\n\u003cp>Still, Cornwell says kinks still need to be worked out. \"I think for the farmer, it's more of how effectively can we get food to the fish,\" he says. \"We've got to have all the processes figured out to make it easy for everyone to implement,\" such as resolving complications with irrigation pumps and canals.\u003c/p>\n\u003cp>Carson Jeffres — an aquatic biologist with UC Davis — and Katz published a study last year that suggests that, when farmers and conservationists work together, there could be more fish in California Rivers. He thinks projects like this could help eliminate the popular farms versus fish argument.\u003c/p>\n\u003cp>\"As opposed to standing with our heads in the sand, this is getting us to a place where we can have real impact and change over time,\" says Jeffres, who adds that the project could later be implemented in other rivers like the San Joaquin.\u003c/p>\n\u003cp>Back on the rice farm, Cornwell prepares to release the bug-rich water back into the Sacramento River through a system of pumps and canals. \"This water's been out here for right at three weeks right now,\" he says.\u003c/p>\n\u003cp>For Cornwell, who's farmed in the region for more than a decade, this science-farm partnership costs him about $45 per acre.\u003c/p>\n\u003cp>\"We're stepping out of our comfort zone,\" he says. \"As this grows people will see what we are doing, and we will start developing trust among neighbors — and then this program is just going to take off on its own.\"\u003c/p>\n\u003cp>He says the minimal cost is worth it to save fish and to make sure the acreage is around for future generations.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story comes to us from member station \u003c/em>\u003ca href=\"http://www.capradio.org/\">\u003cem>Capital Public Radio\u003c/em>\u003c/a>\u003cem> in Sacramento.\u003c/em> \u003cem>Copyright 2018 \u003ca href=\"http://www.capradio.org\">Capital Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Insect-rich floodplain water once supported the threatened fish, but it has been diverted. The project's end goal is to improve the likelihood that Chinook survive the trek to the ocean and back.","status":"publish","parent":0,"modified":1520474592,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":898},"headData":{"title":"A 'Floating Fillet': Rice Farmers Grow Bugs To Replenish California's Salmon | KQED","description":"Insect-rich floodplain water once supported the threatened fish, but it has been diverted. The project's end goal is to improve the likelihood that Chinook survive the trek to the ocean and back.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"125460 https://ww2.kqed.org/bayareabites/?p=125460","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/03/07/a-floating-fillet-rice-farmers-grow-bugs-to-replenish-californias-salmon/","disqusTitle":"A 'Floating Fillet': Rice Farmers Grow Bugs To Replenish California's Salmon","nprImageCredit":"Ezra David Romero","nprByline":"Ezra David Romero, Capital Public Radio","nprImageAgency":"Capital Public Radio","nprStoryId":"590329976","nprApiLink":"http://api.npr.org/query?id=590329976&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/03/07/590329976/a-floating-fillet-rice-farmers-hunt-bugs-to-replenish-california-s-salmon?ft=nprml&f=590329976","nprRetrievedStory":"1","nprPubDate":"Wed, 07 Mar 2018 08:00:00 -0500","nprStoryDate":"Wed, 07 Mar 2018 08:00:02 -0500","nprLastModifiedDate":"Wed, 07 Mar 2018 08:00:02 -0500","path":"/bayareabites/125460/a-floating-fillet-rice-farmers-grow-bugs-to-replenish-californias-salmon","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Jacob Katz is on the hunt — not for geese or ducks. On a farm about 40 minutes north of Sacramento, he wades through a rice paddy with an aquarium net in hand. But he's not fishing.\u003c/p>\n\u003cp>\"We're going bug hunting,\" Katz says.\u003c/p>\n\u003cp>The senior scientist for California Trout, a conservation group with a focus on protecting wild fish, is at River Garden Farms. Founded in 1913, they typically grow things like corn, wheat and around 5,000 acres of rice — the kind local sushi restaurants use.\u003c/p>\n\u003cp>But today, he's working on a pilot project with UC Davis to create what they call \"floodplain fatties\" — a nickname for the well-fed baby salmon and smelt who will eat his bugs while swimming through the Sacramento River.\u003c/p>\n\u003cp>\"Dip this net into the water and it just comes out literally full of bugs,\" says Katz, adding that they are mostly cladocerans, but that he calls them \"water fleas.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"These little bugs are floating fillet for salmon that'll be in the river.\"\u003c/p>\n\u003cp>The reason he's doing this? Young Chinook salmon and other fish need help. Much of the water they require to survive is stored in dams or diverted through thousands of miles of levees. Before this happened, floodplains in the Central Valley supported large populations of fish. The project to grow bugs for the fish is in year two and the end goal is to improve the likelihood that salmon survive the trek to the ocean and back.\u003c/p>\n\u003cp>\"What farmers are doing is reconnecting that floodplain natural wealth to the river system where it's needed,\" Katz says. \"More fish equals a win-win for everybody. It means we have a system that works for people and for the environment.\"\u003c/p>\n\u003cp>The strategy is called the Fish Food on Floodplain Farm Fields Project. It's part of a greater effort to restore threatened fish species — the Sacramento Valley Salmon Recovery Program. The project comes at a key time: A recent UC Davis study suggests that winter-run Chinook salmon could go extinct if no efforts are made to recover the species. The latest population count is less than 2,000. In the 1970s, there were more than 25,000.\u003c/p>\n\u003cp>The project starts with rice paddies, says River Garden Farms General Manager Roger Cornwell. He's used to flooding fields during the off-season to provide a rest stop for millions of birds along the Pacific Flyway. Now, instead of just letting the water soak into the earth, he's made a change that mimics the natural floodplain of the Sacramento River.\u003c/p>\n\u003cfigure id=\"attachment_125462\" class=\"wp-caption alignright\" style=\"max-width: 1138px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57.jpg\" alt='\"Floodplain fatties\" is a nickname for the well-fed baby salmon and smelt who will eat bugs farmed in the rice fields while swimming through the Sacramento River.' width=\"1138\" height=\"853\" class=\"size-full wp-image-125462\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57.jpg 1138w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-520x390.jpg 520w\" sizes=\"(max-width: 1138px) 100vw, 1138px\">\u003cfigcaption class=\"wp-caption-text\">\"Floodplain fatties\" is a nickname for the well-fed baby salmon and smelt who will eat bugs farmed in the rice fields while swimming through the Sacramento River. \u003ccite>(Courtesy of California Trout)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're creating fish food,\" Cornwell says. \"It's very simple. We just pump the water in. Let it slow down and it starts to break down the carbon that is there. It creates algae, algae create bugs, and then we pump that right back to the river to feed the fish.\"\u003c/p>\n\u003cp>So far, 12 farmers are growing bugs on about 50,000 acres in the Sacramento area. That's about 70 pounds of bugs per acre.\u003c/p>\n\u003cp>The group is figuring out the details about exactly how to get that fish food back into the river on a large scale. They hope to ramp up the project with as many rice farms as possible in the future — there are more than 500,000 acres of managed floodplains in the Sacramento Valley alone.\u003c/p>\n\u003cp>Still, Cornwell says kinks still need to be worked out. \"I think for the farmer, it's more of how effectively can we get food to the fish,\" he says. \"We've got to have all the processes figured out to make it easy for everyone to implement,\" such as resolving complications with irrigation pumps and canals.\u003c/p>\n\u003cp>Carson Jeffres — an aquatic biologist with UC Davis — and Katz published a study last year that suggests that, when farmers and conservationists work together, there could be more fish in California Rivers. He thinks projects like this could help eliminate the popular farms versus fish argument.\u003c/p>\n\u003cp>\"As opposed to standing with our heads in the sand, this is getting us to a place where we can have real impact and change over time,\" says Jeffres, who adds that the project could later be implemented in other rivers like the San Joaquin.\u003c/p>\n\u003cp>Back on the rice farm, Cornwell prepares to release the bug-rich water back into the Sacramento River through a system of pumps and canals. \"This water's been out here for right at three weeks right now,\" he says.\u003c/p>\n\u003cp>For Cornwell, who's farmed in the region for more than a decade, this science-farm partnership costs him about $45 per acre.\u003c/p>\n\u003cp>\"We're stepping out of our comfort zone,\" he says. \"As this grows people will see what we are doing, and we will start developing trust among neighbors — and then this program is just going to take off on its own.\"\u003c/p>\n\u003cp>He says the minimal cost is worth it to save fish and to make sure the acreage is around for future generations.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story comes to us from member station \u003c/em>\u003ca href=\"http://www.capradio.org/\">\u003cem>Capital Public Radio\u003c/em>\u003c/a>\u003cem> in Sacramento.\u003c/em> \u003cem>Copyright 2018 \u003ca href=\"http://www.capradio.org\">Capital Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/125460/a-floating-fillet-rice-farmers-grow-bugs-to-replenish-californias-salmon","authors":["byline_bayareabites_125460"],"categories":["bayareabites_10028","bayareabites_358","bayareabites_60"],"tags":["bayareabites_10489","bayareabites_376","bayareabites_80"],"featImg":"bayareabites_125461","label":"bayareabites"},"bayareabites_117521":{"type":"posts","id":"bayareabites_117521","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117521","score":null,"sort":[1495123008000]},"guestAuthors":[],"slug":"many-of-californias-salmon-populations-unlikely-to-survive-the-century","title":"Many Of California's Salmon Populations Unlikely To Survive The Century","publishDate":1495123008,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Wild Chinook salmon, probably the most prized seafood item on the West Coast, could all but vanish from California within a hundred years, according to a report released Tuesday.\u003c/p>\n\u003cp>The authors, with the University of California, Davis, and the conservation group California Trout, name climate change, dams and agriculture as the major threats to the prized and iconic fish, which is still the core of the state's robust fishing industry.\u003c/p>\n\u003cp>Chinook salmon are just one species at risk of disappearing. All told, California is home to 31 genetically distinct kinds of salmon and trout — 23 of which are at risk of going extinct sometime in the next century, according to the report.\u003c/p>\n\u003cp>The report, titled \u003cem>State of the Salmonids II: Fish in Hot Water\u003c/em>, comes as an update to a 2008 assessment that made similar conclusions – except that nine years ago, the outlook wasn't nearly so bad. At the time, the authors – among them UC Davis fisheries biologist Peter Moyle, who works at the university's Center for Watershed Sciences and also contributed to the new report – concluded that five genetically distinct types of California salmon might vanish in the next five decades.\u003c/p>\n\u003cp>Now, the 50-year outlook is three times as bad, with 14 species and subspecies deemed likely to disappear if current trends continue. Though some factors affecting fish, like degraded river habitat and excessive diversions for irrigation, can be reversed, the report says climate change, already underway, could devastate California's salmon and trout populations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"As we began drafting the 2017 report, we realized that the new information and increasingly obvious impacts of climate change required us to rethink the metrics used in the 2008 report to evaluate status [of each species],\" says Moyle, who wrote the new report with UC Davis colleague Robert Lusardi and California Trout's conservation program coordinator, Patrick J. Samuel.\u003c/p>\n\u003cp>Salmon and trout depend on clean – and, especially – cold water. But as the Earth warms, there will be less snow and cold water in the mountains where rivers, like the once salmon-rich Sacramento and the Klamath, begin. Many waterways will become too warm for the fish to tolerate, or even dry up completely, in the summer months, the authors predict.\u003c/p>\n\u003cp>Agriculture can have similar impacts on watersheds, and in their 106-page report, the authors repeatedly cite production of food, marijuana, wine and other crops as a major threat to California's salmon and trout. Farming and grazing can foul waterways with eroded sediments and chemicals. Irrigating crops also means pumping large amounts of water out of rivers, which can disrupt salmon migration patterns or strand them in warm, shallow water.\u003c/p>\n\u003cp>On California's North Coast, in a region known as the \"emerald triangle\" for its marijuana production, Coho salmon – once thick in nearly every small coastal creek as far south as Santa Cruz – are critically threatened, according to the report. The authors estimate that, as recently as 75 years ago, 100,000 to 300,000 Coho spawned each year in northern California's and southern Oregon's coastal streams. Today, less than 5,000 still swim upstream to lay and fertilize their eggs.\u003c/p>\n\u003cfigure id=\"attachment_117528\" class=\"wp-caption aligncenter\" style=\"max-width: 1456px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85.jpg\" alt=\"Fingerling Chinook salmon are dumped into a holding pen as they are transfered from a truck into the Sacramento River in Rio Vista, Calif., in March 2014.\" width=\"1456\" height=\"2000\" class=\"size-full wp-image-117528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85.jpg 1456w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-160x220.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-800x1099.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-768x1055.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-1020x1401.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-1180x1621.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-960x1319.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-240x330.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-375x515.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-520x714.jpg 520w\" sizes=\"(max-width: 1456px) 100vw, 1456px\">\u003cfigcaption class=\"wp-caption-text\">Fingerling Chinook salmon are dumped into a holding pen as they are transfered from a truck into the Sacramento River in Rio Vista, Calif., in March 2014. \u003ccite>( Justin Sullivan/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Northern California marijuana growers — whose crop was legalized late last year – are \u003ca href=\"http://www.npr.org/sections/thesalt/2014/01/08/260788863/californias-pot-farms-could-leave-salmon-runs-truly-smoked\">known to suck dry creeks\u003c/a> where Coho salmon spawn, especially in the summer, when virtually no rain falls in most of the state and growers become especially reliant on irrigation.\u003c/p>\n\u003cp>The juveniles of Chinook salmon, by contrast, spend just a few months in freshwater before migrating to the sea, which makes them somewhat less vulnerable to inland habitat loss. Still, Chinook salmon – the only salmon species that is commercially fished and marketed in California – are not doing well, either. The report says six of California's eight genetically distinct Chinook populations are likely to disappear.\u003c/p>\n\u003cp>While hundreds of thousands of Chinook still spawn in California in a productive year, these prized fish are mostly the products of hatcheries that fertilize salmon eggs in tanks and release babies into the wild at several months of age. According to the authors, this life-support system, though good for fishermen in the short term, is bad for wild, self-sustaining runs of salmon and steelhead. That's because the hatchery fish often spawn with wild fish, weakening gene lines and blurring the genetic distinctions between different populations.\u003c/p>\n\u003cp>California's salmon are not necessarily all goners. The authors suggest restoring riverside floodplains and coastal marshes, where young fish find abundant food. They also recommend focusing conservation efforts on streams that arise from mountain springs. Such spring-fed creeks will likely remain cold even as the planet warms, and they might be the only places for salmon to spawn in the future. Removing dams also could allow salmon access to cold-water tributaries, the authors say.\u003c/p>\n\u003cp>During a media teleconference call on Tuesday, California Trout's executive director Curtis Knight said native salmon might still be a part of California's culture, economy and diet in the future.\u003c/p>\n\u003cp>\"We do still have time, and we are optimistic that with some effort, we can have a future that involves these fish,\" he said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Climate change, dams and agriculture are threatening Chinook salmon, the iconic fish at the core of the state's fishing industry, a report predicts. And 23 other fish species are also at risk.","status":"publish","parent":0,"modified":1495123008,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":902},"headData":{"title":"Many Of California's Salmon Populations Unlikely To Survive The Century | KQED","description":"Climate change, dams and agriculture are threatening Chinook salmon, the iconic fish at the core of the state's fishing industry, a report predicts. And 23 other fish species are also at risk.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"117521 https://ww2.kqed.org/bayareabites/?p=117521","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/18/many-of-californias-salmon-populations-unlikely-to-survive-the-century/","disqusTitle":"Many Of California's Salmon Populations Unlikely To Survive The Century","nprByline":"Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Justin Sullivan/Getty Images","nprStoryId":"528826774","nprApiLink":"http://api.npr.org/query?id=528826774&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/05/17/528826774/many-of-california-s-salmon-populations-unlikely-to-survive-the-century?ft=nprml&f=528826774","nprRetrievedStory":"1","nprPubDate":"Wed, 17 May 2017 19:08:00 -0400","nprStoryDate":"Wed, 17 May 2017 18:00:00 -0400","nprLastModifiedDate":"Wed, 17 May 2017 19:08:12 -0400","path":"/bayareabites/117521/many-of-californias-salmon-populations-unlikely-to-survive-the-century","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wild Chinook salmon, probably the most prized seafood item on the West Coast, could all but vanish from California within a hundred years, according to a report released Tuesday.\u003c/p>\n\u003cp>The authors, with the University of California, Davis, and the conservation group California Trout, name climate change, dams and agriculture as the major threats to the prized and iconic fish, which is still the core of the state's robust fishing industry.\u003c/p>\n\u003cp>Chinook salmon are just one species at risk of disappearing. All told, California is home to 31 genetically distinct kinds of salmon and trout — 23 of which are at risk of going extinct sometime in the next century, according to the report.\u003c/p>\n\u003cp>The report, titled \u003cem>State of the Salmonids II: Fish in Hot Water\u003c/em>, comes as an update to a 2008 assessment that made similar conclusions – except that nine years ago, the outlook wasn't nearly so bad. At the time, the authors – among them UC Davis fisheries biologist Peter Moyle, who works at the university's Center for Watershed Sciences and also contributed to the new report – concluded that five genetically distinct types of California salmon might vanish in the next five decades.\u003c/p>\n\u003cp>Now, the 50-year outlook is three times as bad, with 14 species and subspecies deemed likely to disappear if current trends continue. Though some factors affecting fish, like degraded river habitat and excessive diversions for irrigation, can be reversed, the report says climate change, already underway, could devastate California's salmon and trout populations.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"As we began drafting the 2017 report, we realized that the new information and increasingly obvious impacts of climate change required us to rethink the metrics used in the 2008 report to evaluate status [of each species],\" says Moyle, who wrote the new report with UC Davis colleague Robert Lusardi and California Trout's conservation program coordinator, Patrick J. Samuel.\u003c/p>\n\u003cp>Salmon and trout depend on clean – and, especially – cold water. But as the Earth warms, there will be less snow and cold water in the mountains where rivers, like the once salmon-rich Sacramento and the Klamath, begin. Many waterways will become too warm for the fish to tolerate, or even dry up completely, in the summer months, the authors predict.\u003c/p>\n\u003cp>Agriculture can have similar impacts on watersheds, and in their 106-page report, the authors repeatedly cite production of food, marijuana, wine and other crops as a major threat to California's salmon and trout. Farming and grazing can foul waterways with eroded sediments and chemicals. Irrigating crops also means pumping large amounts of water out of rivers, which can disrupt salmon migration patterns or strand them in warm, shallow water.\u003c/p>\n\u003cp>On California's North Coast, in a region known as the \"emerald triangle\" for its marijuana production, Coho salmon – once thick in nearly every small coastal creek as far south as Santa Cruz – are critically threatened, according to the report. The authors estimate that, as recently as 75 years ago, 100,000 to 300,000 Coho spawned each year in northern California's and southern Oregon's coastal streams. Today, less than 5,000 still swim upstream to lay and fertilize their eggs.\u003c/p>\n\u003cfigure id=\"attachment_117528\" class=\"wp-caption aligncenter\" style=\"max-width: 1456px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85.jpg\" alt=\"Fingerling Chinook salmon are dumped into a holding pen as they are transfered from a truck into the Sacramento River in Rio Vista, Calif., in March 2014.\" width=\"1456\" height=\"2000\" class=\"size-full wp-image-117528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85.jpg 1456w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-160x220.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-800x1099.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-768x1055.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-1020x1401.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-1180x1621.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-960x1319.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-240x330.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-375x515.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-520x714.jpg 520w\" sizes=\"(max-width: 1456px) 100vw, 1456px\">\u003cfigcaption class=\"wp-caption-text\">Fingerling Chinook salmon are dumped into a holding pen as they are transfered from a truck into the Sacramento River in Rio Vista, Calif., in March 2014. \u003ccite>( Justin Sullivan/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Northern California marijuana growers — whose crop was legalized late last year – are \u003ca href=\"http://www.npr.org/sections/thesalt/2014/01/08/260788863/californias-pot-farms-could-leave-salmon-runs-truly-smoked\">known to suck dry creeks\u003c/a> where Coho salmon spawn, especially in the summer, when virtually no rain falls in most of the state and growers become especially reliant on irrigation.\u003c/p>\n\u003cp>The juveniles of Chinook salmon, by contrast, spend just a few months in freshwater before migrating to the sea, which makes them somewhat less vulnerable to inland habitat loss. Still, Chinook salmon – the only salmon species that is commercially fished and marketed in California – are not doing well, either. The report says six of California's eight genetically distinct Chinook populations are likely to disappear.\u003c/p>\n\u003cp>While hundreds of thousands of Chinook still spawn in California in a productive year, these prized fish are mostly the products of hatcheries that fertilize salmon eggs in tanks and release babies into the wild at several months of age. According to the authors, this life-support system, though good for fishermen in the short term, is bad for wild, self-sustaining runs of salmon and steelhead. That's because the hatchery fish often spawn with wild fish, weakening gene lines and blurring the genetic distinctions between different populations.\u003c/p>\n\u003cp>California's salmon are not necessarily all goners. The authors suggest restoring riverside floodplains and coastal marshes, where young fish find abundant food. They also recommend focusing conservation efforts on streams that arise from mountain springs. Such spring-fed creeks will likely remain cold even as the planet warms, and they might be the only places for salmon to spawn in the future. Removing dams also could allow salmon access to cold-water tributaries, the authors say.\u003c/p>\n\u003cp>During a media teleconference call on Tuesday, California Trout's executive director Curtis Knight said native salmon might still be a part of California's culture, economy and diet in the future.\u003c/p>\n\u003cp>\"We do still have time, and we are optimistic that with some effort, we can have a future that involves these fish,\" he said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117521/many-of-californias-salmon-populations-unlikely-to-survive-the-century","authors":["byline_bayareabites_117521"],"categories":["bayareabites_10028","bayareabites_358","bayareabites_60"],"tags":["bayareabites_10489","bayareabites_836","bayareabites_80"],"featImg":"bayareabites_117522","label":"bayareabites"},"bayareabites_104051":{"type":"posts","id":"bayareabites_104051","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104051","score":null,"sort":[1448812426000]},"guestAuthors":[],"slug":"gmo-salmon-is-coming-to-a-store-near-you-will-you-know-when-it-arrives","title":"GMO Salmon is Coming to a Store Near You. Will You Know When it Arrives?","publishDate":1448812426,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Late last week, the U.S. Food and Drug Administration (FDA) approved AquAdvantage salmon—the first edible genetically engineered animal to earn such an approval. The salmon, produced by \u003ca href=\"http://www.prnewswire.com/news-releases/fda-approves-aquadvantage-salmon-300181839.html\">AquaBounty Technologies\u003c/a>, are genetically engineered (GE) with DNA that causes them to grow to market size much faster than other salmon. And while many advocates have shown concern over the fish in recent years, the FDA has declared it safe to eat.\u003c/p>\n\u003cp>The AquAdvantage salmon will only be raised in contained, inland facilities in Panama, from eggs produced in Canada. Once harvested, they will be imported for sale in the U.S. But exactly when they could show up on store shelves remains uncertain. “It is too early to discuss commercialization plans, but there are several paths to market that are being considered,” \u003ca href=\"https://aquabounty.com\">AquaBounty\u003c/a> spokesperson Dave Conley told Civil Eats.\u003cspan id=\"more-23470\">\u003c/span>\u003c/p>\n\u003cp>When the GE salmon does reach consumer audiences, will consumers be able to identify it? Probably not.\u003c/p>\n\u003cp>According to the “\u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm469802.htm#C\">voluntary guidelines for GMO labeling\u003c/a>” the FDA proposed when they approved the salmon last week, that decision will be left entirely up to the companies selling the fish. In their guidelines the FDA is suggesting—not requiring—that manufacturers “should consider” keeping records documenting whether or not their product is genetically engineered. The agency has also proposed that if companies \u003cem>do\u003c/em> opt to label the salmon, the labels they use must meet existing \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm469802.htm#C\">FDA rules\u003c/a> that manufacturers’ claims are “truthful and not misleading.”\u003c/p>\n\u003cp>But \u003ca href=\"https://www.foodandwaterwatch.org/abo\">Food & Water Watch\u003c/a> assistant director Patty Lovera says the odds that companies will disclose this information are incredibly low. In fact, she has yet to seen a food company do so. “The practical effect of voluntary labeling is no labeling,” she told Civil Eats.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>A Guessing Game for Consumers\u003c/strong>\u003c/p>\n\u003cp>When it comes to fresh or frozen fish, eagle-eyed shoppers will, however, have a few clues with which to work. Because the AquAdvantage salmon will be raised in Panama, it will have to carry the \u003ca href=\"http://www.ams.usda.gov/rules-regulations/cool\">country-of-origin\u003c/a> (COOL) label required by the U.S. Department of Agriculture (USDA). These rules also require imported fish sold by retailers to be labeled as “farm-raised” or “wild caught.” So if shoppers see “farm-raised” and “Product of Panama” all on one package, the salmon \u003cem>could well be\u003c/em> genetically engineered by AquaBounty.\u003c/p>\n\u003cp>Right now, \u003ca href=\"http://www.centerforfoodsafety.org\">Center for Food Safety\u003c/a> policy analyst Jaydee Hanson says, “no other salmon is being raised commercially in Panama.” But there’s no guarantee that will remain the case.\u003c/p>\n\u003cp>Fish that has been processed—cooked or combined with other ingredients in a product like a frozen entrée with sauce or a salmon burger—has another set of labeling rules entirely. Salmon in these forms are exempt from \u003ca href=\"http://www.ams.usda.gov/rules-regulations/cool\">COOL requirements\u003c/a>. So are restaurants and what the USDA calls “food service establishments,” like cafeterias. The agency explains that while restaurant suppliers must make country-of-origin information and farmed or wild caught information “available” to their buyers, the restaurants themselves are not required to share this information with their customers.\u003c/p>\n\u003cp>Either way, if the FDA’s proposed voluntary labeling guidelines are approved, Just Label It executive director Scott Faber says, “consumers will have no way of knowing whether the salmon they are buying comes from nature or from a lab.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.prnewswire.com/news-releases/fda-approves-aquadvantage-salmon-300181839.html\">AquaBounty maintains\u003c/a>, however, that their GE salmon will be “traceable.”\u003c/p>\n\u003cp>\u003cstrong>The Lawsuits\u003c/strong>\u003c/p>\n\u003cp>The FDA has rejected petitions from Food &Water Watch asking that GE salmon be considered under food additive regulations rather than animal drug laws that it has used for this approval. The FDA has also rejected a Center for Food Safety (CFS) petition asking that labeling be mandatory for all food containing GE ingredients. CFS says it will bring a \u003ca href=\"http://www.centerforfoodsafety.org/press-releases/4131/fda-approves-first-genetically-engineered-animal-for-human-consumption-over-the-objections-of-millions\">new lawsuit\u003c/a> against the FDA for its approval of AquaBounty’s GE salmon. Other groups, including Food & Water Watch, are also considering legal action.\u003c/p>\n\u003cp>“We recognize that some consumers are interested in knowing whether food ingredients are derived from GE sources,” said Susan Mayne, director of the FDA’s Center for Food Safety and Applied Nutrition, in a statement. But so far, FDA is leaving this up to manufacturers and setting \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm469802.htm#C\">strict rules for companies claiming to be GMO-free\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Is GE Salmon an “Animal Drug”?\u003c/strong>\u003c/p>\n\u003cp>On a technical note, AquaBounty’s salmon was approved through legal maneuvering under the federal Food, Drug, and Cosmetic Act that has allowed the GE salmon to be approved as an “animal drug.” And it turns out, this could further obscure what the public knows about GE fish—or other GE food animals that may eventually be approved.\u003c/p>\n\u003cp>“Lawyers at FDA figured out they could use the definition of a drug in the Food, Drug, and Cosmetic Act, [which says] a drug involves any substance that is intended to change the structure or function of an organism,” Dartmouth College professor of environmental studies and Union of Concerned Scientists board chair Anne Kapuscinski explained to Civil Eats. “They said, ‘we could stretch that to cover the transgene inserted into an animal whose intent is to change the function of the organism.’”\u003c/p>\n\u003cp>Why does this matter to general public? Because the Food, Drug, and Cosmetic Act “requires the FDA to keep the entire drug application process secret unless the applicant wants to make it public,” Kapuscinski explained. In the case of the AquaBounty GE salmon, the process was made public, but “that doesn’t mean others will be,” she said.\u003c/p>\n\u003cp>“The concern is about future applications. If they’re secret, how are we to know if the FDA is going to maintain adequate scientific rigor for assessing environmental risks,” Kapuscinski said.\u003c/p>\n\u003cp>There may indeed be other GE animals in the pipeline. For example, research is also apparently underway for a \u003ca href=\"http://www.ars.usda.gov/research/projects/projects.htm?accn_no=425211\">genetically engineered pig\u003c/a>. In that case, scientists hope to reduce the animal’s odor and alter its taste.\u003c/p>\n\u003cp>Kapuscinski and colleagues have submitted extensive comments to the FDA pointing out environmental concerns, including potential gaps in information about how the GE salmon will be kept contained in Panama. \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm473238.htm\">According to the FDA\u003c/a>, both Canadian and Panamanian facilities have \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm473238.htm\">numerous measures\u003c/a> to prevent eggs or fish from escaping. In addition, the fish “produced for food in Panama will be an all-female, reproductively sterile population.”\u003c/p>\n\u003cp>In addition, Hanson points to inadequacies in the food safety review process. These include concerns about the \u003ca href=\"http://www.centerforfoodsafety.org/files/cfs-appendix-2-aquaadvantage-risk-assessment_56192.pdf\">small number of samples\u003c/a> put through safety tests, including those for potential allergens.\u003c/p>\n\u003cp>Of course, retailers’ willingness is another important piece of the puzzle. Several including \u003ca href=\"http://www.seattletimes.com/business/retail/costco-says-it-wont-sell-genetically-modified-salmon/\">Costco\u003c/a>, \u003ca href=\"http://csrsite.safeway.com/home/report-overview/position-statements/\">Safeway\u003c/a>, and Kroger have said they have no plans to sell the AquAdvantage salmon. \u003ca href=\"http://www.rodalesorganiclife.com/food/stores-wont-sell-genetically-engineered-salmon\">Other supermarket chains and retailers\u003c/a>, including Target, Whole Foods, Trader Joe’s, and Aldi have made similar announcements. Last week, Walmart—a likely candidate—said it was too busy with “Black Friday” planning to comment.\u003c/p>\n\u003cp>Advocates are also concerned about the precedent this approval sets. Although the U.S. is the first nation to approve the salmon, Food and Water Watch’s Lovera says, “We’re very concerned about foreign markets. A lot of people take the FDA as a green-light.”\u003c/p>\n\u003cp>\u003cem>The FDA’s proposed voluntary guidelines on labeling for both GE salmon and other GE foods is open for public comment for 60 days beginning November 23rd.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nElizabeth Grossman is a Portland, Oregon-based journalist specializing in environmental and science issues. She is the author of Chasing Molecules, High Tech Trash, Watershed and other books. Her work has appeared in a variety of publications, including \u003cem>Scientific American\u003c/em>, \u003cem>Environmental Health Perspectives\u003c/em>, Yale e360, \u003cem>Ensia\u003c/em>, \u003cem>High Country News\u003c/em>, The Pump Handle, Chemical Watch, \u003cem>Washington Post\u003c/em>, TheAtlantic.com, Salon, \u003cem>The Nation\u003c/em>, and \u003cem>Mother Jones\u003c/em>.\u003c/p>\n\n","blocks":[],"excerpt":"If you’re choosing salmon, here’s what labels will—and won’t—tell you about the first edible genetically engineered animal approved for sale.","status":"publish","parent":0,"modified":1448812501,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1349},"headData":{"title":"GMO Salmon is Coming to a Store Near You. Will You Know When it Arrives? | KQED","description":"If you’re choosing salmon, here’s what labels will—and won’t—tell you about the first edible genetically engineered animal approved for sale.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"104051 http://ww2.kqed.org/bayareabites/?p=104051","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/29/gmo-salmon-is-coming-to-a-store-near-you-will-you-know-when-it-arrives/","disqusTitle":"GMO Salmon is Coming to a Store Near You. Will You Know When it Arrives?","path":"/bayareabites/104051/gmo-salmon-is-coming-to-a-store-near-you-will-you-know-when-it-arrives","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Late last week, the U.S. Food and Drug Administration (FDA) approved AquAdvantage salmon—the first edible genetically engineered animal to earn such an approval. The salmon, produced by \u003ca href=\"http://www.prnewswire.com/news-releases/fda-approves-aquadvantage-salmon-300181839.html\">AquaBounty Technologies\u003c/a>, are genetically engineered (GE) with DNA that causes them to grow to market size much faster than other salmon. And while many advocates have shown concern over the fish in recent years, the FDA has declared it safe to eat.\u003c/p>\n\u003cp>The AquAdvantage salmon will only be raised in contained, inland facilities in Panama, from eggs produced in Canada. Once harvested, they will be imported for sale in the U.S. But exactly when they could show up on store shelves remains uncertain. “It is too early to discuss commercialization plans, but there are several paths to market that are being considered,” \u003ca href=\"https://aquabounty.com\">AquaBounty\u003c/a> spokesperson Dave Conley told Civil Eats.\u003cspan id=\"more-23470\">\u003c/span>\u003c/p>\n\u003cp>When the GE salmon does reach consumer audiences, will consumers be able to identify it? Probably not.\u003c/p>\n\u003cp>According to the “\u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm469802.htm#C\">voluntary guidelines for GMO labeling\u003c/a>” the FDA proposed when they approved the salmon last week, that decision will be left entirely up to the companies selling the fish. In their guidelines the FDA is suggesting—not requiring—that manufacturers “should consider” keeping records documenting whether or not their product is genetically engineered. The agency has also proposed that if companies \u003cem>do\u003c/em> opt to label the salmon, the labels they use must meet existing \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm469802.htm#C\">FDA rules\u003c/a> that manufacturers’ claims are “truthful and not misleading.”\u003c/p>\n\u003cp>But \u003ca href=\"https://www.foodandwaterwatch.org/abo\">Food & Water Watch\u003c/a> assistant director Patty Lovera says the odds that companies will disclose this information are incredibly low. In fact, she has yet to seen a food company do so. “The practical effect of voluntary labeling is no labeling,” she told Civil Eats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A Guessing Game for Consumers\u003c/strong>\u003c/p>\n\u003cp>When it comes to fresh or frozen fish, eagle-eyed shoppers will, however, have a few clues with which to work. Because the AquAdvantage salmon will be raised in Panama, it will have to carry the \u003ca href=\"http://www.ams.usda.gov/rules-regulations/cool\">country-of-origin\u003c/a> (COOL) label required by the U.S. Department of Agriculture (USDA). These rules also require imported fish sold by retailers to be labeled as “farm-raised” or “wild caught.” So if shoppers see “farm-raised” and “Product of Panama” all on one package, the salmon \u003cem>could well be\u003c/em> genetically engineered by AquaBounty.\u003c/p>\n\u003cp>Right now, \u003ca href=\"http://www.centerforfoodsafety.org\">Center for Food Safety\u003c/a> policy analyst Jaydee Hanson says, “no other salmon is being raised commercially in Panama.” But there’s no guarantee that will remain the case.\u003c/p>\n\u003cp>Fish that has been processed—cooked or combined with other ingredients in a product like a frozen entrée with sauce or a salmon burger—has another set of labeling rules entirely. Salmon in these forms are exempt from \u003ca href=\"http://www.ams.usda.gov/rules-regulations/cool\">COOL requirements\u003c/a>. So are restaurants and what the USDA calls “food service establishments,” like cafeterias. The agency explains that while restaurant suppliers must make country-of-origin information and farmed or wild caught information “available” to their buyers, the restaurants themselves are not required to share this information with their customers.\u003c/p>\n\u003cp>Either way, if the FDA’s proposed voluntary labeling guidelines are approved, Just Label It executive director Scott Faber says, “consumers will have no way of knowing whether the salmon they are buying comes from nature or from a lab.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.prnewswire.com/news-releases/fda-approves-aquadvantage-salmon-300181839.html\">AquaBounty maintains\u003c/a>, however, that their GE salmon will be “traceable.”\u003c/p>\n\u003cp>\u003cstrong>The Lawsuits\u003c/strong>\u003c/p>\n\u003cp>The FDA has rejected petitions from Food &Water Watch asking that GE salmon be considered under food additive regulations rather than animal drug laws that it has used for this approval. The FDA has also rejected a Center for Food Safety (CFS) petition asking that labeling be mandatory for all food containing GE ingredients. CFS says it will bring a \u003ca href=\"http://www.centerforfoodsafety.org/press-releases/4131/fda-approves-first-genetically-engineered-animal-for-human-consumption-over-the-objections-of-millions\">new lawsuit\u003c/a> against the FDA for its approval of AquaBounty’s GE salmon. Other groups, including Food & Water Watch, are also considering legal action.\u003c/p>\n\u003cp>“We recognize that some consumers are interested in knowing whether food ingredients are derived from GE sources,” said Susan Mayne, director of the FDA’s Center for Food Safety and Applied Nutrition, in a statement. But so far, FDA is leaving this up to manufacturers and setting \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm469802.htm#C\">strict rules for companies claiming to be GMO-free\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Is GE Salmon an “Animal Drug”?\u003c/strong>\u003c/p>\n\u003cp>On a technical note, AquaBounty’s salmon was approved through legal maneuvering under the federal Food, Drug, and Cosmetic Act that has allowed the GE salmon to be approved as an “animal drug.” And it turns out, this could further obscure what the public knows about GE fish—or other GE food animals that may eventually be approved.\u003c/p>\n\u003cp>“Lawyers at FDA figured out they could use the definition of a drug in the Food, Drug, and Cosmetic Act, [which says] a drug involves any substance that is intended to change the structure or function of an organism,” Dartmouth College professor of environmental studies and Union of Concerned Scientists board chair Anne Kapuscinski explained to Civil Eats. “They said, ‘we could stretch that to cover the transgene inserted into an animal whose intent is to change the function of the organism.’”\u003c/p>\n\u003cp>Why does this matter to general public? Because the Food, Drug, and Cosmetic Act “requires the FDA to keep the entire drug application process secret unless the applicant wants to make it public,” Kapuscinski explained. In the case of the AquaBounty GE salmon, the process was made public, but “that doesn’t mean others will be,” she said.\u003c/p>\n\u003cp>“The concern is about future applications. If they’re secret, how are we to know if the FDA is going to maintain adequate scientific rigor for assessing environmental risks,” Kapuscinski said.\u003c/p>\n\u003cp>There may indeed be other GE animals in the pipeline. For example, research is also apparently underway for a \u003ca href=\"http://www.ars.usda.gov/research/projects/projects.htm?accn_no=425211\">genetically engineered pig\u003c/a>. In that case, scientists hope to reduce the animal’s odor and alter its taste.\u003c/p>\n\u003cp>Kapuscinski and colleagues have submitted extensive comments to the FDA pointing out environmental concerns, including potential gaps in information about how the GE salmon will be kept contained in Panama. \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm473238.htm\">According to the FDA\u003c/a>, both Canadian and Panamanian facilities have \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm473238.htm\">numerous measures\u003c/a> to prevent eggs or fish from escaping. In addition, the fish “produced for food in Panama will be an all-female, reproductively sterile population.”\u003c/p>\n\u003cp>In addition, Hanson points to inadequacies in the food safety review process. These include concerns about the \u003ca href=\"http://www.centerforfoodsafety.org/files/cfs-appendix-2-aquaadvantage-risk-assessment_56192.pdf\">small number of samples\u003c/a> put through safety tests, including those for potential allergens.\u003c/p>\n\u003cp>Of course, retailers’ willingness is another important piece of the puzzle. Several including \u003ca href=\"http://www.seattletimes.com/business/retail/costco-says-it-wont-sell-genetically-modified-salmon/\">Costco\u003c/a>, \u003ca href=\"http://csrsite.safeway.com/home/report-overview/position-statements/\">Safeway\u003c/a>, and Kroger have said they have no plans to sell the AquAdvantage salmon. \u003ca href=\"http://www.rodalesorganiclife.com/food/stores-wont-sell-genetically-engineered-salmon\">Other supermarket chains and retailers\u003c/a>, including Target, Whole Foods, Trader Joe’s, and Aldi have made similar announcements. Last week, Walmart—a likely candidate—said it was too busy with “Black Friday” planning to comment.\u003c/p>\n\u003cp>Advocates are also concerned about the precedent this approval sets. Although the U.S. is the first nation to approve the salmon, Food and Water Watch’s Lovera says, “We’re very concerned about foreign markets. A lot of people take the FDA as a green-light.”\u003c/p>\n\u003cp>\u003cem>The FDA’s proposed voluntary guidelines on labeling for both GE salmon and other GE foods is open for public comment for 60 days beginning November 23rd.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nElizabeth Grossman is a Portland, Oregon-based journalist specializing in environmental and science issues. She is the author of Chasing Molecules, High Tech Trash, Watershed and other books. Her work has appeared in a variety of publications, including \u003cem>Scientific American\u003c/em>, \u003cem>Environmental Health Perspectives\u003c/em>, Yale e360, \u003cem>Ensia\u003c/em>, \u003cem>High Country News\u003c/em>, The Pump Handle, Chemical Watch, \u003cem>Washington Post\u003c/em>, TheAtlantic.com, Salon, \u003cem>The Nation\u003c/em>, and \u003cem>Mother Jones\u003c/em>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104051/gmo-salmon-is-coming-to-a-store-near-you-will-you-know-when-it-arrives","authors":["5583"],"categories":["bayareabites_13718","bayareabites_10028","bayareabites_4084","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_2608","bayareabites_15109","bayareabites_11354","bayareabites_10771","bayareabites_10787","bayareabites_80"],"featImg":"bayareabites_104053","label":"bayareabites"},"bayareabites_103045":{"type":"posts","id":"bayareabites_103045","meta":{"index":"posts_1591205157","site":"bayareabites","id":"103045","score":null,"sort":[1446859782000]},"guestAuthors":[],"slug":"big-trouble-looms-for-california-salmon-and-for-fishermen","title":"Big Trouble Looms For California Salmon — And For Fishermen","publishDate":1446859782,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The West Coast's historic drought has strained many Californians – from farmers who've watched their lands dry up, to rural residents forced to drink and cook with bottled water. Now, thanks to a blazing hot summer and unusually warm water, things are looking pretty bad for salmon, too – and for the fishermen whose livelihoods depend on them.\u003c/p>\n\u003cp>Preliminary counts of juvenile winter-run Chinook are at extreme low levels. These are salmon that are born during the summer in California's Sacramento River and begin to swim downstream in the fall.\u003c/p>\n\u003cp>Unusually warm water in recent months has caused high mortality for the young salmon, which are very temperature sensitive in their early life stages. Most years, about 25 percent of the eggs laid and fertilized by spawning winter-run fish survive. This summer and fall, the survival rate may be as low as 5 percent, according to Jim Smith, project leader with the U.S. Fish and Wildlife Service's Red Bluff office.\u003c/p>\n\u003cp>\"That's not good,\" Smith tells The Salt.\u003c/p>\n\u003cp>Worse, it's the second year in a row this has happened. Most Chinook salmon live on a three-year life cycle, which means one more year like the last two could essentially wipe out the winter run. To protect them, fishing for Chinook in the ocean may be restricted in the years ahead, when winter-run fish born in 2014 and 2015 have become big enough to bite a baited hook. The hope is that the few young fish that survived the recent warm-water die-offs will make it through adulthood and eventually return to the river to spawn.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sacramento River winter-run Chinook are already protected by law from anglers. It's mostly the Chinook salmon of the relatively abundant fall run – a genetically distinct strain – that wind up in the fish boxes and coolers of California's commercial and recreational fishermen. The state's salmon fishery has been estimated to be worth $1.4 billion, with the fish finding their way into markets and restaurants.\u003c/p>\n\u003cfigure id=\"attachment_103047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/img_0685-001_custom-74c360fa4a5448e095e2b335ce61e32f92592927-e1446859665709.jpg\" alt=\"Chinook salmon swim in the Stanislaus River, a tributary of the San Joaquin River, in California.\" width=\"1920\" height=\"1288\" class=\"size-full wp-image-103047\">\u003cfigcaption class=\"wp-caption-text\">Chinook salmon swim in the Stanislaus River, a tributary of the San Joaquin River, in California. \u003ccite>(Courtesy of John Hannon/USBR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trouble is, winter-run and fall-run Chinook\u003cstrong> — \u003c/strong>when mingled together in the ocean – are all but impossible to tell apart by eye. In fact, many of the protected fish are almost certainly caught and killed every year.\u003c/p>\n\u003cp>So, when estimated numbers of winter-run fish drop too low, fishing restrictions for all ocean Chinook in certain regions along the California coast may be imposed to protect them. Peter Dygert, a biologist with the \u003ca href=\"http://www.westcoast.fisheries.noaa.gov/about_us/sustainable_fisheries_division.html\">sustainable fisheries division\u003c/a> of the National Marine Fisheries Service, says fishing regulations for 2016, including size limits and season duration, will be determined at meetings in March and April – and the recent spawning failures of winter-run Chinook will factor into the decision making.\u003c/p>\n\u003cp>The water supply issues in Lake Shasta haven't only affected the winter run. Adult fall-run Chinook are currently returning into the Sacramento River to spawn at very low levels, according to Smith. And in 2013 and 2014, meager river flows caused high juvenile mortality of this commercially important fish.\u003c/p>\n\u003cp>Bay Area commercial salmon fisherman Mike Hudson feels the situation is unfair. \"We're all aware that fishermen haven't caused this problem,\" he says. \"The way they manage water in the Central Valley has killed thousands of fish, and we might get shut down to save a few hundred.\"\u003c/p>\n\u003cp>The U.S. Bureau of Reclamation is required by federal law to make sure enough cold water is available throughout the year at the bottom of Lake Shasta, a large reservoir at the north end of the Sacramento Valley. This cold water is critical for successful salmon spawning in the river below. For fertilized Chinook eggs, water temperatures in the high 50s and up can be lethal. Temperatures in the low-to-mid 50s are more ideal.\u003c/p>\n\u003cp>However, in 2014 and 2015, the bureau failed to meet basic temperature requirements for salmon. Louis Moore, public affairs specialist with the Bureau of Reclamation, says a faulty temperature gauge deep in the lake is to blame. Inaccurate readings, he says, threw off calculations in 2015.\u003c/p>\n\u003cp>That resulted in too much water released from the reservoir early in the season – and not enough cold water left later for the benefit of fish.\u003c/p>\n\u003cp>Many in the environmental community are not sold on this story.\u003c/p>\n\u003cp>\"All of that is either negligence or incompetence,\" says Jon Rosenfield, a conservation biologist with the \u003ca href=\"http://www.bay.org/\" target=\"_blank\">The Bay Institute\u003c/a>, an environmental group in San Francisco. \"Why did they only have one temperature gauge? Saying the thermometer broke is like saying, 'The dog ate my homework.' \"\u003c/p>\n\u003cp>Rosenfield says the bureau chose to favor farmers over environmental laws, including the Endangered Species Act.\u003c/p>\n\u003cp>Of course, many farmers have been hit hard by the drought. Growers in parts of the San Joaquin Valley have been receiving none of their usual irrigation allotments and have had to resort to heavy use of groundwater – reserves that are becoming seriously stressed.\u003c/p>\n\u003cp>But in parts of the Central Valley, farmers have what are called senior water rights. This means they are last in line to get cut off when shortages occur. Rosenfield says these farmers, including rice growers near where the endangered salmon spawn, experienced only minimal cutbacks in 2015.\u003c/p>\n\u003cp>Even though these farmers have senior rights, favoring them over endangered fish is illegal, according to \u003ca href=\"http://www.nrdc.org/about/staff/kate-poole\" target=\"_blank\">Kate Poole\u003c/a>, a senior attorney with the Natural Resources Defense Council's water program. She tells The Salt that protecting endangered species is supposed to be prioritized over diverting flows to farmland.\u003c/p>\n\u003cp>John Hannon, a Bureau of Reclamation fisheries biologist, agrees that a miscalculation was made earlier in the year, leading to unfavorable conditions in the cold water supply. However, he says the problems now affecting winter-run salmon have been caused mostly by Mother Nature.\u003c/p>\n\u003cp>\"It just didn't rain enough,\" Hannon says.\u003c/p>\n\u003cp>If the drought persists through this winter, Rosenfield believes fish must be provided with generous flows while California farmers, who sold a record \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434649587/despite-the-drought-california-farms-see-record-sales\" target=\"_blank\">$54 billion in crops in 2014\u003c/a>, must take one for the team.\u003c/p>\n\u003cp>\"Because extinction is forever, and though economic losses for farmers are painful, they aren't forever,\" Rosenfield says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Thanks to a blazing hot summer and unusually warm water, early counts of juvenile winter-run Chinook are at extreme low levels. To protect them, regulators may restrict ocean fishing.","status":"publish","parent":0,"modified":1446859782,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1082},"headData":{"title":"Big Trouble Looms For California Salmon — And For Fishermen | KQED","description":"Thanks to a blazing hot summer and unusually warm water, early counts of juvenile winter-run Chinook are at extreme low levels. To protect them, regulators may restrict ocean fishing.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"103045 http://ww2.kqed.org/bayareabites/?p=103045","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/06/big-trouble-looms-for-california-salmon-and-for-fishermen/","disqusTitle":"Big Trouble Looms For California Salmon — And For Fishermen","nprByline":"Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"454926680","nprApiLink":"http://api.npr.org/query?id=454926680&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/11/06/454926680/big-trouble-looms-for-california-salmon-and-for-fishermen?ft=nprml&f=454926680","nprRetrievedStory":"1","nprPubDate":"Fri, 06 Nov 2015 13:28:00 -0500","nprStoryDate":"Fri, 06 Nov 2015 13:28:00 -0500","nprLastModifiedDate":"Fri, 06 Nov 2015 13:28:53 -0500","path":"/bayareabites/103045/big-trouble-looms-for-california-salmon-and-for-fishermen","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The West Coast's historic drought has strained many Californians – from farmers who've watched their lands dry up, to rural residents forced to drink and cook with bottled water. Now, thanks to a blazing hot summer and unusually warm water, things are looking pretty bad for salmon, too – and for the fishermen whose livelihoods depend on them.\u003c/p>\n\u003cp>Preliminary counts of juvenile winter-run Chinook are at extreme low levels. These are salmon that are born during the summer in California's Sacramento River and begin to swim downstream in the fall.\u003c/p>\n\u003cp>Unusually warm water in recent months has caused high mortality for the young salmon, which are very temperature sensitive in their early life stages. Most years, about 25 percent of the eggs laid and fertilized by spawning winter-run fish survive. This summer and fall, the survival rate may be as low as 5 percent, according to Jim Smith, project leader with the U.S. Fish and Wildlife Service's Red Bluff office.\u003c/p>\n\u003cp>\"That's not good,\" Smith tells The Salt.\u003c/p>\n\u003cp>Worse, it's the second year in a row this has happened. Most Chinook salmon live on a three-year life cycle, which means one more year like the last two could essentially wipe out the winter run. To protect them, fishing for Chinook in the ocean may be restricted in the years ahead, when winter-run fish born in 2014 and 2015 have become big enough to bite a baited hook. The hope is that the few young fish that survived the recent warm-water die-offs will make it through adulthood and eventually return to the river to spawn.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sacramento River winter-run Chinook are already protected by law from anglers. It's mostly the Chinook salmon of the relatively abundant fall run – a genetically distinct strain – that wind up in the fish boxes and coolers of California's commercial and recreational fishermen. The state's salmon fishery has been estimated to be worth $1.4 billion, with the fish finding their way into markets and restaurants.\u003c/p>\n\u003cfigure id=\"attachment_103047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/img_0685-001_custom-74c360fa4a5448e095e2b335ce61e32f92592927-e1446859665709.jpg\" alt=\"Chinook salmon swim in the Stanislaus River, a tributary of the San Joaquin River, in California.\" width=\"1920\" height=\"1288\" class=\"size-full wp-image-103047\">\u003cfigcaption class=\"wp-caption-text\">Chinook salmon swim in the Stanislaus River, a tributary of the San Joaquin River, in California. \u003ccite>(Courtesy of John Hannon/USBR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trouble is, winter-run and fall-run Chinook\u003cstrong> — \u003c/strong>when mingled together in the ocean – are all but impossible to tell apart by eye. In fact, many of the protected fish are almost certainly caught and killed every year.\u003c/p>\n\u003cp>So, when estimated numbers of winter-run fish drop too low, fishing restrictions for all ocean Chinook in certain regions along the California coast may be imposed to protect them. Peter Dygert, a biologist with the \u003ca href=\"http://www.westcoast.fisheries.noaa.gov/about_us/sustainable_fisheries_division.html\">sustainable fisheries division\u003c/a> of the National Marine Fisheries Service, says fishing regulations for 2016, including size limits and season duration, will be determined at meetings in March and April – and the recent spawning failures of winter-run Chinook will factor into the decision making.\u003c/p>\n\u003cp>The water supply issues in Lake Shasta haven't only affected the winter run. Adult fall-run Chinook are currently returning into the Sacramento River to spawn at very low levels, according to Smith. And in 2013 and 2014, meager river flows caused high juvenile mortality of this commercially important fish.\u003c/p>\n\u003cp>Bay Area commercial salmon fisherman Mike Hudson feels the situation is unfair. \"We're all aware that fishermen haven't caused this problem,\" he says. \"The way they manage water in the Central Valley has killed thousands of fish, and we might get shut down to save a few hundred.\"\u003c/p>\n\u003cp>The U.S. Bureau of Reclamation is required by federal law to make sure enough cold water is available throughout the year at the bottom of Lake Shasta, a large reservoir at the north end of the Sacramento Valley. This cold water is critical for successful salmon spawning in the river below. For fertilized Chinook eggs, water temperatures in the high 50s and up can be lethal. Temperatures in the low-to-mid 50s are more ideal.\u003c/p>\n\u003cp>However, in 2014 and 2015, the bureau failed to meet basic temperature requirements for salmon. Louis Moore, public affairs specialist with the Bureau of Reclamation, says a faulty temperature gauge deep in the lake is to blame. Inaccurate readings, he says, threw off calculations in 2015.\u003c/p>\n\u003cp>That resulted in too much water released from the reservoir early in the season – and not enough cold water left later for the benefit of fish.\u003c/p>\n\u003cp>Many in the environmental community are not sold on this story.\u003c/p>\n\u003cp>\"All of that is either negligence or incompetence,\" says Jon Rosenfield, a conservation biologist with the \u003ca href=\"http://www.bay.org/\" target=\"_blank\">The Bay Institute\u003c/a>, an environmental group in San Francisco. \"Why did they only have one temperature gauge? Saying the thermometer broke is like saying, 'The dog ate my homework.' \"\u003c/p>\n\u003cp>Rosenfield says the bureau chose to favor farmers over environmental laws, including the Endangered Species Act.\u003c/p>\n\u003cp>Of course, many farmers have been hit hard by the drought. Growers in parts of the San Joaquin Valley have been receiving none of their usual irrigation allotments and have had to resort to heavy use of groundwater – reserves that are becoming seriously stressed.\u003c/p>\n\u003cp>But in parts of the Central Valley, farmers have what are called senior water rights. This means they are last in line to get cut off when shortages occur. Rosenfield says these farmers, including rice growers near where the endangered salmon spawn, experienced only minimal cutbacks in 2015.\u003c/p>\n\u003cp>Even though these farmers have senior rights, favoring them over endangered fish is illegal, according to \u003ca href=\"http://www.nrdc.org/about/staff/kate-poole\" target=\"_blank\">Kate Poole\u003c/a>, a senior attorney with the Natural Resources Defense Council's water program. She tells The Salt that protecting endangered species is supposed to be prioritized over diverting flows to farmland.\u003c/p>\n\u003cp>John Hannon, a Bureau of Reclamation fisheries biologist, agrees that a miscalculation was made earlier in the year, leading to unfavorable conditions in the cold water supply. However, he says the problems now affecting winter-run salmon have been caused mostly by Mother Nature.\u003c/p>\n\u003cp>\"It just didn't rain enough,\" Hannon says.\u003c/p>\n\u003cp>If the drought persists through this winter, Rosenfield believes fish must be provided with generous flows while California farmers, who sold a record \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434649587/despite-the-drought-california-farms-see-record-sales\" target=\"_blank\">$54 billion in crops in 2014\u003c/a>, must take one for the team.\u003c/p>\n\u003cp>\"Because extinction is forever, and though economic losses for farmers are painful, they aren't forever,\" Rosenfield says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/103045/big-trouble-looms-for-california-salmon-and-for-fishermen","authors":["byline_bayareabites_103045"],"categories":["bayareabites_10028","bayareabites_10916","bayareabites_60"],"tags":["bayareabites_250","bayareabites_836","bayareabites_15070","bayareabites_80"],"featImg":"bayareabites_103046","label":"bayareabites"},"bayareabites_102671":{"type":"posts","id":"bayareabites_102671","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102671","score":null,"sort":[1446077136000]},"guestAuthors":[],"slug":"that-salmon-on-the-menu-might-be-a-fraud-especially-in-winter","title":"That Salmon On The Menu Might Be A Fraud — Especially In Winter","publishDate":1446077136,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Would you be able to tell if the wild Alaskan sockeye salmon you ordered for dinner was swapped out for a less expensive piece of farm-raised salmon?\u003c/p>\n\u003cp>For the observant, the color difference between the two would likely be the first giveaway. (Sockeye has a deeper red-orange hue.) Or maybe you'd notice the disparity in the thickness of fillet. (Sockeye is flatter and less steaky in appearance.)\u003c/p>\n\u003cp>But what if you ordered the most coveted of salmon species — king salmon? (It's also known as chinook.) Much like farmed Atlantic salmon, it's light in color, thick in texture and similarly marbled with fat. It's also significantly more expensive. And according to\u003ca href=\"http://oceana.org/salmonfraud\"> a new report\u003c/a> released Wednesday by conservation group Oceana, it's a fish about which you're more likely to get duped — especially if you order it from a restaurant during the winter.\u003c/p>\n\u003cp>In its latest attempt to uncover seafood fraud, Oceana collected and tested 82 salmon samples from restaurants and grocery stores in Virginia; Washington, D.C.; Chicago, and New York between December 2013 and March 2014. Results showed that 43 percent of salmon samples tested were mislabeled, and that far more of that mislabeling is occurring in restaurants than in large supermarkets.\u003c/p>\n\u003cp>The instances of salmon fraud were significantly higher than during an\u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/21/172589997/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled\"> earlier 2013 nationwide study\u003c/a> by the same group. That study included far more — 384 samples, which showed salmon fraud at only 7 percent. But the jump isn't being attributed to a sudden increase in label swapping, rampant menu high jinks or differences in sample size. This survey was designed to measure fraud during the winter months, when salmon was not in season and the marketplace would be shorter on supply, says Kimberly Warner, a senior scientist at Oceana who authored the new report.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"In D.C. in summer, I don't think we had any salmon mislabeling. Same for Chicago,\" Warner tells The Salt.\u003c/p>\n\u003cp>To select samples for the newest study, Oceana searched online menus for restaurants touting \"wild salmon\" and sought out salmon labeled \"wild\" in grocery stores.\u003c/p>\n\u003cp>What the group found was that when wild salmon was out of season, the testing netted significantly different results. Diners were likely to get duped 67 percent of the time when ordering salmon in restaurants, compared with 20 percent of the time when buying in large grocery stores — which have to comply with country of origin labeling regulations. And when diners were deceived, it was more likely to be an incident of farmed salmon being passed off as more expensive wild (69 percent of the time).\u003c/p>\n\u003cp>Erica Cline, an associate professor at the University of Washington, Tacoma, conducted a\u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0963996911006247\"> similar study published in 2012\u003c/a>. Initially, she also found higher rates of farmed salmon being swapped for wild during winter months. But her ongoing testing in the years since has found that fraud tends to fluctuate regardless of season. Like Oceana's report, \"we still see substantially higher rates of substitution in restaurants than in [grocery] stores,\" Cline says.\u003c/p>\n\u003cp>Oceana says this kind of fraud is a real economic problem: Salmon-loving consumers aren't always getting what they're paying for, and responsible American salmon fishermen, forced to compete with fraudulent products, are \"receiving less cash than they should be for their hard-won catch,\" according to the report.\u003c/p>\n\u003cp>Warner says it's also an environmental problem for those consumers who go the extra mile to consult seafood sustainability ratings like the Monterey Bay Aquarium's Seafood Watch, which ranks seafood as \"best choice,\" \"good alternative\" or \"avoid.\"\u003c/p>\n\u003cfigure id=\"attachment_102673\" class=\"wp-caption aligncenter\" style=\"max-width: 1217px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/1280px-pike_place_market_-_silver_salmon_at_pure_food_fish_01_custom-583b33496a4c7e216bc8e892f3dd825469cc437e.jpg\" alt=\"Salmon for sale at a market.\" width=\"1217\" height=\"803\" class=\"size-full wp-image-102673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/1280px-pike_place_market_-_silver_salmon_at_pure_food_fish_01_custom-583b33496a4c7e216bc8e892f3dd825469cc437e.jpg 1217w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1280px-pike_place_market_-_silver_salmon_at_pure_food_fish_01_custom-583b33496a4c7e216bc8e892f3dd825469cc437e-400x264.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1280px-pike_place_market_-_silver_salmon_at_pure_food_fish_01_custom-583b33496a4c7e216bc8e892f3dd825469cc437e-800x528.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1280px-pike_place_market_-_silver_salmon_at_pure_food_fish_01_custom-583b33496a4c7e216bc8e892f3dd825469cc437e-1180x779.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1280px-pike_place_market_-_silver_salmon_at_pure_food_fish_01_custom-583b33496a4c7e216bc8e892f3dd825469cc437e-960x633.jpg 960w\" sizes=\"(max-width: 1217px) 100vw, 1217px\">\u003cfigcaption class=\"wp-caption-text\">Salmon for sale at a market. \u003ccite>(Joe Mable/Wikimedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"If someone is trying to purchase something rated as a 'best choice,' like a wild Alaskan salmon, and is getting in its place something from a foreign country that has problems with sea lice or antibiotic use — if farmed — or was caught illegally, it could have serious ecological consequences,\" says Warner.\u003c/p>\n\u003cp>\"Serious ecological consequences\" is strong language. If the marketplace swap is simply farmed salmon for wild, rather than a species threatened by overfishing, the damage to the environment may be less than the damage to a deceived diner's wallet. After all, the farmed-salmon industry has come a long way from its days as a poster child for bad aquaculture practices.\u003c/p>\n\u003cp>\"There are a lot of misconceptions about aquaculture, and farmed salmon,\" NOAA Fisheries spokeswoman Jennie Lyons tells The Salt.\u003c/p>\n\u003cp>Salmon is the most popular fish in America. We consume impressive amounts of it — nearly 870 million pounds of a year. The majority of that, nearly two-thirds, comes from farmed salmon, grown outside the U.S, despite the fact that American fishermen catch enough salmon to satisfy 80 percent of our domestic demand.\u003c/p>\n\u003cp>But global seafood supply chains are complex. Fish don't often travel in a straight line from fishermen to chef to plate. Approximately 70 percent of U.S. wild-caught salmon is exported, much of it to Asia for processing into tidy fillets. And at each step in that journey, information about the fish — where it was caught, how it was caught and the exact species — can get left behind. That's true even when the same salmon sent to China for processing is refrozen and shipped back to to the U.S. — a head-scratching fish swap noted by author\u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/01/327248504/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply\"> Paul Greenberg\u003c/a> in his book \u003cem>American Catch.\u003c/em>\u003c/p>\n\u003cp>Precisely how much of that salmon comes back to quell American appetites is unclear.\u003c/p>\n\u003cp>\"No one has yet given me a satisfying answer for how much of that is re-imported,\" says Greenberg.\u003c/p>\n\u003cp>Warner says that's because no one is tracking it. This system creates conditions ripe for fraud and mislabeling. There are no traceability requirements in place that will follow a fish from the point where it was caught to its final place on your dinner plate.\u003c/p>\n\u003cp>\"We have no tracking of our fish through the supply chain. That's how something like illegally caught Russian salmon can enter into our supply chain,\" she says — and be mislabeled as \"Pacific salmon\" or \"wild salmon.\"\u003c/p>\n\u003cp>And it is why Oceana is calling on the\u003ca href=\"http://www.noaanews.noaa.gov/stories2015/20150315-presidential-task-force-releases-action-plan-to-combat-illegal-unreported-and-unregulated-fishingaand-seafood-fraud.html\"> President's Task Force on Combating Illegal, Unreported and Unregulated Fishing and Seafood Fraud\u003c/a> to include salmon as a species at high risk for fraud and to expand documentation requirements to all seafood entering the U.S. supply chain.\u003c/p>\n\u003cp>Steven Wilson, deputy director of the Office of International Affairs and\u003ca href=\"http://www.seafood.nmfs.noaa.gov/\"> Seafood Inspection\u003c/a> at NOAA Fisheries, is a member of the task force. He says issues of seafood fraud are on the government's radar but that NOAA's own testing has not shown an uptick in salmon species substitutions.\u003c/p>\n\u003cp>\"We're seeing an increase of seafood fraud as you move further down the supply chain, but we're not seeing an increase in the overall percentage being mislabeled,\" says Wilson. The further down the supply chain a fish goes, the likelier it is to be mislabeled he says — but he stresses that not all menu mislabeling is intentional.\u003c/p>\n\u003cp>\"Someone can make a simple mistake,\" Wilson says. \"They serve salmon on the menu, run out, buy more and wouldn't necessarily even think about it. It's very telling that salmon fraud identified in grocery stores was far less. Restaurants are the most susceptible.\"\u003c/p>\n\u003cp>His advice on avoiding salmon fraud echoes Oceana's: Ask questions — and lots of them. Look at the price you're paying for the salmon: If it's too good to be true, be cautious. Warner would add: Seek out wild salmon in-season, and look for fish that are traceable back to the boat.\u003c/p>\n\u003cp>Wilson says it's important to keep the problem in perspective.\u003c/p>\n\u003cp>\"Is the consumer being defrauded? If the consumer definitely wants wild caught, they're not getting what they're paying for,\" he says. \"But what if they're paying less? If they're paying for Atlantic salmon, they're getting what they're paying for. What if they're paying for ambiance, a night out with good friends? [Then] they're getting what they're paying for. It's fuzzy. I'm not condoning it, but how far do we go, and what's the punishment?\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Diners were likely to get duped 67 percent of the time when ordering salmon in restaurants out of season, a survey says. Much of the deception involved farmed salmon passed off as more expensive wild.","status":"publish","parent":0,"modified":1446077136,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1392},"headData":{"title":"That Salmon On The Menu Might Be A Fraud — Especially In Winter | KQED","description":"Diners were likely to get duped 67 percent of the time when ordering salmon in restaurants out of season, a survey says. Much of the deception involved farmed salmon passed off as more expensive wild.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"102671 http://ww2.kqed.org/bayareabites/?p=102671","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/28/that-salmon-on-the-menu-might-be-a-fraud-especially-in-winter/","disqusTitle":"That Salmon On The Menu Might Be A Fraud — Especially In Winter","source":"Seafood Fraud","sourceUrl":"https://ww2.kqed.org/bayareabites/tag/seafood-fraud/","nprByline":"Clare Leschin-Hoar, \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>","nprStoryId":"452539969","nprApiLink":"http://api.npr.org/query?id=452539969&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/10/28/452539969/that-salmon-on-the-menu-might-be-fraudulent-especially-in-winter?ft=nprml&f=452539969","nprRetrievedStory":"1","nprPubDate":"Wed, 28 Oct 2015 18:04:00 -0400","nprStoryDate":"Wed, 28 Oct 2015 11:42:00 -0400","nprLastModifiedDate":"Wed, 28 Oct 2015 18:04:14 -0400","path":"/bayareabites/102671/that-salmon-on-the-menu-might-be-a-fraud-especially-in-winter","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Would you be able to tell if the wild Alaskan sockeye salmon you ordered for dinner was swapped out for a less expensive piece of farm-raised salmon?\u003c/p>\n\u003cp>For the observant, the color difference between the two would likely be the first giveaway. (Sockeye has a deeper red-orange hue.) Or maybe you'd notice the disparity in the thickness of fillet. (Sockeye is flatter and less steaky in appearance.)\u003c/p>\n\u003cp>But what if you ordered the most coveted of salmon species — king salmon? (It's also known as chinook.) Much like farmed Atlantic salmon, it's light in color, thick in texture and similarly marbled with fat. It's also significantly more expensive. And according to\u003ca href=\"http://oceana.org/salmonfraud\"> a new report\u003c/a> released Wednesday by conservation group Oceana, it's a fish about which you're more likely to get duped — especially if you order it from a restaurant during the winter.\u003c/p>\n\u003cp>In its latest attempt to uncover seafood fraud, Oceana collected and tested 82 salmon samples from restaurants and grocery stores in Virginia; Washington, D.C.; Chicago, and New York between December 2013 and March 2014. Results showed that 43 percent of salmon samples tested were mislabeled, and that far more of that mislabeling is occurring in restaurants than in large supermarkets.\u003c/p>\n\u003cp>The instances of salmon fraud were significantly higher than during an\u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/21/172589997/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled\"> earlier 2013 nationwide study\u003c/a> by the same group. That study included far more — 384 samples, which showed salmon fraud at only 7 percent. But the jump isn't being attributed to a sudden increase in label swapping, rampant menu high jinks or differences in sample size. This survey was designed to measure fraud during the winter months, when salmon was not in season and the marketplace would be shorter on supply, says Kimberly Warner, a senior scientist at Oceana who authored the new report.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"In D.C. in summer, I don't think we had any salmon mislabeling. Same for Chicago,\" Warner tells The Salt.\u003c/p>\n\u003cp>To select samples for the newest study, Oceana searched online menus for restaurants touting \"wild salmon\" and sought out salmon labeled \"wild\" in grocery stores.\u003c/p>\n\u003cp>What the group found was that when wild salmon was out of season, the testing netted significantly different results. Diners were likely to get duped 67 percent of the time when ordering salmon in restaurants, compared with 20 percent of the time when buying in large grocery stores — which have to comply with country of origin labeling regulations. And when diners were deceived, it was more likely to be an incident of farmed salmon being passed off as more expensive wild (69 percent of the time).\u003c/p>\n\u003cp>Erica Cline, an associate professor at the University of Washington, Tacoma, conducted a\u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0963996911006247\"> similar study published in 2012\u003c/a>. Initially, she also found higher rates of farmed salmon being swapped for wild during winter months. But her ongoing testing in the years since has found that fraud tends to fluctuate regardless of season. Like Oceana's report, \"we still see substantially higher rates of substitution in restaurants than in [grocery] stores,\" Cline says.\u003c/p>\n\u003cp>Oceana says this kind of fraud is a real economic problem: Salmon-loving consumers aren't always getting what they're paying for, and responsible American salmon fishermen, forced to compete with fraudulent products, are \"receiving less cash than they should be for their hard-won catch,\" according to the report.\u003c/p>\n\u003cp>Warner says it's also an environmental problem for those consumers who go the extra mile to consult seafood sustainability ratings like the Monterey Bay Aquarium's Seafood Watch, which ranks seafood as \"best choice,\" \"good alternative\" or \"avoid.\"\u003c/p>\n\u003cfigure id=\"attachment_102673\" class=\"wp-caption aligncenter\" style=\"max-width: 1217px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/1280px-pike_place_market_-_silver_salmon_at_pure_food_fish_01_custom-583b33496a4c7e216bc8e892f3dd825469cc437e.jpg\" alt=\"Salmon for sale at a market.\" width=\"1217\" height=\"803\" class=\"size-full wp-image-102673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/1280px-pike_place_market_-_silver_salmon_at_pure_food_fish_01_custom-583b33496a4c7e216bc8e892f3dd825469cc437e.jpg 1217w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1280px-pike_place_market_-_silver_salmon_at_pure_food_fish_01_custom-583b33496a4c7e216bc8e892f3dd825469cc437e-400x264.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1280px-pike_place_market_-_silver_salmon_at_pure_food_fish_01_custom-583b33496a4c7e216bc8e892f3dd825469cc437e-800x528.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1280px-pike_place_market_-_silver_salmon_at_pure_food_fish_01_custom-583b33496a4c7e216bc8e892f3dd825469cc437e-1180x779.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1280px-pike_place_market_-_silver_salmon_at_pure_food_fish_01_custom-583b33496a4c7e216bc8e892f3dd825469cc437e-960x633.jpg 960w\" sizes=\"(max-width: 1217px) 100vw, 1217px\">\u003cfigcaption class=\"wp-caption-text\">Salmon for sale at a market. \u003ccite>(Joe Mable/Wikimedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"If someone is trying to purchase something rated as a 'best choice,' like a wild Alaskan salmon, and is getting in its place something from a foreign country that has problems with sea lice or antibiotic use — if farmed — or was caught illegally, it could have serious ecological consequences,\" says Warner.\u003c/p>\n\u003cp>\"Serious ecological consequences\" is strong language. If the marketplace swap is simply farmed salmon for wild, rather than a species threatened by overfishing, the damage to the environment may be less than the damage to a deceived diner's wallet. After all, the farmed-salmon industry has come a long way from its days as a poster child for bad aquaculture practices.\u003c/p>\n\u003cp>\"There are a lot of misconceptions about aquaculture, and farmed salmon,\" NOAA Fisheries spokeswoman Jennie Lyons tells The Salt.\u003c/p>\n\u003cp>Salmon is the most popular fish in America. We consume impressive amounts of it — nearly 870 million pounds of a year. The majority of that, nearly two-thirds, comes from farmed salmon, grown outside the U.S, despite the fact that American fishermen catch enough salmon to satisfy 80 percent of our domestic demand.\u003c/p>\n\u003cp>But global seafood supply chains are complex. Fish don't often travel in a straight line from fishermen to chef to plate. Approximately 70 percent of U.S. wild-caught salmon is exported, much of it to Asia for processing into tidy fillets. And at each step in that journey, information about the fish — where it was caught, how it was caught and the exact species — can get left behind. That's true even when the same salmon sent to China for processing is refrozen and shipped back to to the U.S. — a head-scratching fish swap noted by author\u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/01/327248504/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply\"> Paul Greenberg\u003c/a> in his book \u003cem>American Catch.\u003c/em>\u003c/p>\n\u003cp>Precisely how much of that salmon comes back to quell American appetites is unclear.\u003c/p>\n\u003cp>\"No one has yet given me a satisfying answer for how much of that is re-imported,\" says Greenberg.\u003c/p>\n\u003cp>Warner says that's because no one is tracking it. This system creates conditions ripe for fraud and mislabeling. There are no traceability requirements in place that will follow a fish from the point where it was caught to its final place on your dinner plate.\u003c/p>\n\u003cp>\"We have no tracking of our fish through the supply chain. That's how something like illegally caught Russian salmon can enter into our supply chain,\" she says — and be mislabeled as \"Pacific salmon\" or \"wild salmon.\"\u003c/p>\n\u003cp>And it is why Oceana is calling on the\u003ca href=\"http://www.noaanews.noaa.gov/stories2015/20150315-presidential-task-force-releases-action-plan-to-combat-illegal-unreported-and-unregulated-fishingaand-seafood-fraud.html\"> President's Task Force on Combating Illegal, Unreported and Unregulated Fishing and Seafood Fraud\u003c/a> to include salmon as a species at high risk for fraud and to expand documentation requirements to all seafood entering the U.S. supply chain.\u003c/p>\n\u003cp>Steven Wilson, deputy director of the Office of International Affairs and\u003ca href=\"http://www.seafood.nmfs.noaa.gov/\"> Seafood Inspection\u003c/a> at NOAA Fisheries, is a member of the task force. He says issues of seafood fraud are on the government's radar but that NOAA's own testing has not shown an uptick in salmon species substitutions.\u003c/p>\n\u003cp>\"We're seeing an increase of seafood fraud as you move further down the supply chain, but we're not seeing an increase in the overall percentage being mislabeled,\" says Wilson. The further down the supply chain a fish goes, the likelier it is to be mislabeled he says — but he stresses that not all menu mislabeling is intentional.\u003c/p>\n\u003cp>\"Someone can make a simple mistake,\" Wilson says. \"They serve salmon on the menu, run out, buy more and wouldn't necessarily even think about it. It's very telling that salmon fraud identified in grocery stores was far less. Restaurants are the most susceptible.\"\u003c/p>\n\u003cp>His advice on avoiding salmon fraud echoes Oceana's: Ask questions — and lots of them. Look at the price you're paying for the salmon: If it's too good to be true, be cautious. Warner would add: Seek out wild salmon in-season, and look for fish that are traceable back to the boat.\u003c/p>\n\u003cp>Wilson says it's important to keep the problem in perspective.\u003c/p>\n\u003cp>\"Is the consumer being defrauded? If the consumer definitely wants wild caught, they're not getting what they're paying for,\" he says. \"But what if they're paying less? If they're paying for Atlantic salmon, they're getting what they're paying for. What if they're paying for ambiance, a night out with good friends? [Then] they're getting what they're paying for. It's fuzzy. I'm not condoning it, but how far do we go, and what's the punishment?\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102671/that-salmon-on-the-menu-might-be-a-fraud-especially-in-winter","authors":["byline_bayareabites_102671"],"categories":["bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_15014","bayareabites_10012","bayareabites_11245","bayareabites_15015","bayareabites_80","bayareabites_11892"],"featImg":"bayareabites_102672","label":"source_bayareabites_102671"},"bayareabites_99769":{"type":"posts","id":"bayareabites_99769","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99769","score":null,"sort":[1441135075000]},"guestAuthors":[],"slug":"an-end-of-summer-celebration-how-to-roast-a-whole-salmon","title":"An End-of-Summer Celebration: How to Roast a Whole Salmon","publishDate":1441135075,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Many years ago I attended a dinner party where my friends roasted a whole stuffed salmon. I was impressed. I’d never even considered such a thing. And the results were astounding, the meat just melted in your mouth and was gently perfumed by the herbs and lemon stuffed inside the cavity. I re-created the recipe, designed for the grill, and have since made this for many large parties and gatherings. \u003c/p>\n\u003cp>Perfect for a end-of-summer celebration, preparing a whole salmon doesn’t have to be a daunting task. In fact, it’s really very simple (although it is pricey, so I only reserve this for special occasions). Just choose a quality fish, ideally a wild salmon during salmon season, from a reputable fishmonger. Make sure to have the fishmonger gut and clean the fish if they haven’t already. \u003c/p>\n\u003cp>Then all you have to do is stuff it with a handful of herbs and some sliced lemon, tie it with kitchen string, and throw it on a preheated grill. The hardest part is making sure you cook it slowly and evenly, turning it a few times, until it’s perfectly done, but not overcooked. Just keep a close eye on it, and pull it off just before you think it’s cooked through as the residual heat will continue to cook it.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99922,99920,99919,99921,99923\"]\u003c/p>\n\u003cul>\nYou can use this salmon as the centerpiece for just about any type of culinary themes. Here are a few fun ideas:\n\u003cli>Serve it with garlic or lemon aioli and a few Mediterranean-inspired side dishes, such as fingerling potato salad\u003c/li>\n\u003cli>Serve it California style with plenty of Meyer lemon slices, a summer panzanella salad and grilled asparagus\n\u003c/li>\u003cli>Serve it with cucumber-yogurt raita, grilled Indian naan, and an array of Indian side dishes\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Grilled Whole Salmon\u003c/h3>\n\u003cp>\u003cem>Makes 12 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 whole salmon, cleaned and gutted\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 lemons, sliced\u003c/li>\n\u003cli>Mixed herbs, such as chives, dill, basil, etc\u003c/li>\n\u003cli>1 stick unsalted butter, thinly sliced\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99929,99928,99937,99936,99934\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prepare a charcoal fire on one side of your grill.\u003c/li>\n\u003cli>Sprinkle the inside of the salmon with salt. Layer the lemon slices, herbs, and butter slices evenly in the cavity of the salmon. Rub the outside of the salmon with olive oil. Close the salmon, then tie it in 4 or 5 places with kitchen string to hold the stuffing in place.\u003c/li>\n\u003cli>Grease the grill with oil, then lay the salmon on the cooler side of the grill. The bottom vents should be open all the way, and the top vents closed halfway. Place the cover over the grill.\u003c/li>\n\u003cli>Grill the salmon for about 30 minutes (depending upon the size of the salmon), turning once. Turning the salmon can be tricky, I used two large spatulas and the help of a friend! The salmon is done when just barely cooked through, but be careful not to overcook it.\u003c/li>\n\u003cli>To serve, transfer the fish to a large platter or baking sheet. Remove the skin and the backbone (and bones); they should easily slip out from the tender salmon. Remove the herbs and lemon slices from the inside. Using a spatula, cut it into serving-sized pieces.\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Want to impress your guests at your next big backyard gathering? Fire up the grill and cook a whole salmon.","status":"publish","parent":0,"modified":1441212085,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":564},"headData":{"title":"An End-of-Summer Celebration: How to Roast a Whole Salmon | KQED","description":"Want to impress your guests at your next big backyard gathering? Fire up the grill and cook a whole salmon.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"99769 http://ww2.kqed.org/bayareabites/?p=99769","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/","disqusTitle":"An End-of-Summer Celebration: How to Roast a Whole Salmon","path":"/bayareabites/99769/an-end-of-summer-celebration-how-to-roast-a-whole-salmon","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Many years ago I attended a dinner party where my friends roasted a whole stuffed salmon. I was impressed. I’d never even considered such a thing. And the results were astounding, the meat just melted in your mouth and was gently perfumed by the herbs and lemon stuffed inside the cavity. I re-created the recipe, designed for the grill, and have since made this for many large parties and gatherings. \u003c/p>\n\u003cp>Perfect for a end-of-summer celebration, preparing a whole salmon doesn’t have to be a daunting task. In fact, it’s really very simple (although it is pricey, so I only reserve this for special occasions). Just choose a quality fish, ideally a wild salmon during salmon season, from a reputable fishmonger. Make sure to have the fishmonger gut and clean the fish if they haven’t already. \u003c/p>\n\u003cp>Then all you have to do is stuff it with a handful of herbs and some sliced lemon, tie it with kitchen string, and throw it on a preheated grill. The hardest part is making sure you cook it slowly and evenly, turning it a few times, until it’s perfectly done, but not overcooked. Just keep a close eye on it, and pull it off just before you think it’s cooked through as the residual heat will continue to cook it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99922,99920,99919,99921,99923","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cul>\nYou can use this salmon as the centerpiece for just about any type of culinary themes. Here are a few fun ideas:\n\u003cli>Serve it with garlic or lemon aioli and a few Mediterranean-inspired side dishes, such as fingerling potato salad\u003c/li>\n\u003cli>Serve it California style with plenty of Meyer lemon slices, a summer panzanella salad and grilled asparagus\n\u003c/li>\u003cli>Serve it with cucumber-yogurt raita, grilled Indian naan, and an array of Indian side dishes\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Grilled Whole Salmon\u003c/h3>\n\u003cp>\u003cem>Makes 12 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 whole salmon, cleaned and gutted\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 lemons, sliced\u003c/li>\n\u003cli>Mixed herbs, such as chives, dill, basil, etc\u003c/li>\n\u003cli>1 stick unsalted butter, thinly sliced\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99929,99928,99937,99936,99934","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prepare a charcoal fire on one side of your grill.\u003c/li>\n\u003cli>Sprinkle the inside of the salmon with salt. Layer the lemon slices, herbs, and butter slices evenly in the cavity of the salmon. Rub the outside of the salmon with olive oil. Close the salmon, then tie it in 4 or 5 places with kitchen string to hold the stuffing in place.\u003c/li>\n\u003cli>Grease the grill with oil, then lay the salmon on the cooler side of the grill. The bottom vents should be open all the way, and the top vents closed halfway. Place the cover over the grill.\u003c/li>\n\u003cli>Grill the salmon for about 30 minutes (depending upon the size of the salmon), turning once. Turning the salmon can be tricky, I used two large spatulas and the help of a friend! The salmon is done when just barely cooked through, but be careful not to overcook it.\u003c/li>\n\u003cli>To serve, transfer the fish to a large platter or baking sheet. Remove the skin and the backbone (and bones); they should easily slip out from the tender salmon. Remove the herbs and lemon slices from the inside. Using a spatula, cut it into serving-sized pieces.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99769/an-end-of-summer-celebration-how-to-roast-a-whole-salmon","authors":["5015","5014"],"categories":["bayareabites_1245","bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_14729","bayareabites_14728","bayareabites_13362","bayareabites_11765","bayareabites_80"],"featImg":"bayareabites_99929","label":"bayareabites"},"bayareabites_97328":{"type":"posts","id":"bayareabites_97328","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97328","score":null,"sort":[1435173885000]},"guestAuthors":[],"slug":"genetically-modified-salmon-coming-to-a-river-near-you","title":"Genetically Modified Salmon: Coming To A River Near You?","publishDate":1435173885,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>While the debate over whether to label foods containing GMO ingredients plays out across the country, another engineered food has long been waiting to hit grocery stores: genetically modified salmon.\u003c/p>\n\u003cp>Produced by Massachusetts-based biotech firm \u003ca href=\"http://aquabounty.com/\">AquaBounty Technologies\u003c/a>, the fish is an Atlantic salmon engineered to grow twice as fast as its conventional, farm-raised counterpart. But AquaBounty's fish has been languishing in the regulatory process: The company has been trying to get the U.S. Food and Drug Administration to approve its salmon for sale for nearly 20 years.\u003c/p>\n\u003cp>One concern \u003ca href=\"http://www.npr.org/sections/thesalt/2011/12/12/143588609/safety-concerns-linger-around-genetically-modified-salmon\">repeatedly raised\u003c/a> by critics who don't want the FDA to give the transgenic fish the green light: What would happen if these fish got out of the land-based facilities where they're grown and escaped into the wild? Would genetically modified salmon push out their wild counterparts or permanently alter habitat? In a \u003ca href=\"http://bioscience.oxfordjournals.org/content/early/2015/06/05/biosci.biv068\">review paper\u003c/a> published this month in the journal \u003cem>BioScience\u003c/em>, scientists tackle that very question.\u003c/p>\n\u003cp>\u003ca href=\"http://www.meds-sdmm.dfo-mpo.gc.ca/sdb-bds/profile-profil.do?id=7&lang=eng\">Robert H. Devlin\u003c/a>, a scientist at Fisheries and Oceans Canada, led a team that reviewed more than 80 studies analyzing growth, behavior and other trait differences between genetically modified and unaltered fish. The scientists used this to predict what might happen if fish with modified traits were unleashed in nature.\u003c/p>\n\u003cp>Genetically modified salmon contain the growth hormone gene from one fish, combined with the promoter of an antifreeze gene from another. This combination both increases and speeds up growth, so the salmon reach a larger size faster.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Altering a fish's genes also changes other traits, the review found. Genetically modified salmon eat more food, spend more time near the surface of the water, and don't tend to associate in groups. They develop at a dramatically faster rate, and their immune function is reduced.\u003c/p>\n\u003cp>But would these altered traits help genetically modified salmon outcompete wild salmon, while at the same time making them less likely to thrive in nature? It's unclear, says\u003cstrong> \u003c/strong>\u003ca href=\"https://sites.google.com/site/fredsundstrom/\">Fredrik Sundström\u003c/a>, one of the study authors and an ecologist at Uppsala University in Sweden. He stresses that we can't assume genetically modified fish would perish quickly in nature, just because they didn't evolve there.\u003c/p>\n\u003cp>It's analogous, he says, to invasive species. \"Invasive species also didn't evolve in the environment where they are now invading, and they still are able to survive and flourish. We could argue along the same lines with the [genetically modified] fish.\"\u003c/p>\n\u003cp>Despite obvious differences between genetically engineered and wild salmon, predicting what could happen in a real escape is challenging. According to Sundström, \"it's very difficult to predict any ecological consequences before these fish are actually in nature, when it's kind of too late to do anything about it.\"\u003c/p>\n\u003cp>But how likely is an escape, really?\u003c/p>\n\u003cp>\"Virtually impossible,\" says Dave Conley, director of corporate communications for AquaBounty. \"We have in essence mitigated all the possible risk scenarios by combining biological and physical methods to reduce those risks to essentially zero,\" he tells The Salt via email.\u003c/p>\n\u003cp>AquaBounty grows its salmon in tanks on land, rather than in open-ocean tanks. According to the FDA's \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm280853.htm\">environmental assessment\u003c/a> of AquaBounty's fish,\u003cstrong> \u003c/strong>an additional combination of screens, filters and netting block access to drains and pipes that might provide means of escape.\u003c/p>\n\u003cp>What's more, AquaBounty says its salmon will be all-female and sterile, so if they do escape, they will fail to reproduce.\u003c/p>\n\u003cp>But critics remain unswayed by such assurances. Environmentalists \u003ca href=\"http://www.outsideonline.com/1900276/genetically-engineered-salmon-could-soon-run-wild\">question\u003c/a> just how dependable the company's containment methods are.\u003c/p>\n\u003cp>As Dana Perls of the environmental group \u003ca href=\"http://www.foe.org/\">Friends of the Earth\u003c/a> points out, \"Land-based doesn't mean not near a river.\" A fish egg production facility on Prince Edward Island is located next to an estuary, while another facility in Panama, where the fish are allowed to mature, is close to a river, according to the FDA documents. She calls escapes \"an unavoidable consequence\" of fish farming.\u003c/p>\n\u003cp>There are also questions about the process used to render the fish sterile. It carries a very small rate of failure, but if a large number of fish escaped at once, a few fertile fish could introduce the transgenes into the wild population.\u003c/p>\n\u003cp>Sundström attests that the risk of escape is, for the most part, in the future. \"We are expecting very little risk at the moment, because there are very few facilities that actually hold these fish. I think what's a worry to some people is if it becomes commercialized and you find these kind of fish in millions of hatcheries around the world.\"\u003c/p>\n\u003cp>If that were to happen, he says, the concern is that growers might become lax about containment methods, and then it would just be a matter of time before a fish — or a few — got out.\u003c/p>\n\u003cp>Sundström says scientists can't predict with absolute certainty what would happen in the event of an escape. The real world is just too complicated. \"You have to accept a certain amount of risk,\" he says.\u003c/p>\n\u003cp>And how much risk is too much? \"It's not my thing to answer.\" He says that's for regulators to decide. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Scientists are trying to predict what might happen if genetically modified salmon escaped growth facilities. It's a scenario often raised by critics who don't want the FDA to approve sale of the fish.","status":"publish","parent":0,"modified":1435173885,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":872},"headData":{"title":"Genetically Modified Salmon: Coming To A River Near You? | KQED","description":"Scientists are trying to predict what might happen if genetically modified salmon escaped growth facilities. It's a scenario often raised by critics who don't want the FDA to approve sale of the fish.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"97328 http://ww2.kqed.org/bayareabites/?p=97328","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/24/genetically-modified-salmon-coming-to-a-river-near-you/","disqusTitle":"Genetically Modified Salmon: Coming To A River Near You?","nprByline":"Jessie Rack, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"413755699","nprApiLink":"http://api.npr.org/query?id=413755699&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/06/24/413755699/genetically-modified-salmon-coming-to-a-river-near-you?ft=nprml&f=413755699","nprRetrievedStory":"1","nprPubDate":"Wed, 24 Jun 2015 12:11:00 -0400","nprStoryDate":"Wed, 24 Jun 2015 12:08:00 -0400","nprLastModifiedDate":"Wed, 24 Jun 2015 12:11:09 -0400","path":"/bayareabites/97328/genetically-modified-salmon-coming-to-a-river-near-you","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>While the debate over whether to label foods containing GMO ingredients plays out across the country, another engineered food has long been waiting to hit grocery stores: genetically modified salmon.\u003c/p>\n\u003cp>Produced by Massachusetts-based biotech firm \u003ca href=\"http://aquabounty.com/\">AquaBounty Technologies\u003c/a>, the fish is an Atlantic salmon engineered to grow twice as fast as its conventional, farm-raised counterpart. But AquaBounty's fish has been languishing in the regulatory process: The company has been trying to get the U.S. Food and Drug Administration to approve its salmon for sale for nearly 20 years.\u003c/p>\n\u003cp>One concern \u003ca href=\"http://www.npr.org/sections/thesalt/2011/12/12/143588609/safety-concerns-linger-around-genetically-modified-salmon\">repeatedly raised\u003c/a> by critics who don't want the FDA to give the transgenic fish the green light: What would happen if these fish got out of the land-based facilities where they're grown and escaped into the wild? Would genetically modified salmon push out their wild counterparts or permanently alter habitat? In a \u003ca href=\"http://bioscience.oxfordjournals.org/content/early/2015/06/05/biosci.biv068\">review paper\u003c/a> published this month in the journal \u003cem>BioScience\u003c/em>, scientists tackle that very question.\u003c/p>\n\u003cp>\u003ca href=\"http://www.meds-sdmm.dfo-mpo.gc.ca/sdb-bds/profile-profil.do?id=7&lang=eng\">Robert H. Devlin\u003c/a>, a scientist at Fisheries and Oceans Canada, led a team that reviewed more than 80 studies analyzing growth, behavior and other trait differences between genetically modified and unaltered fish. The scientists used this to predict what might happen if fish with modified traits were unleashed in nature.\u003c/p>\n\u003cp>Genetically modified salmon contain the growth hormone gene from one fish, combined with the promoter of an antifreeze gene from another. This combination both increases and speeds up growth, so the salmon reach a larger size faster.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Altering a fish's genes also changes other traits, the review found. Genetically modified salmon eat more food, spend more time near the surface of the water, and don't tend to associate in groups. They develop at a dramatically faster rate, and their immune function is reduced.\u003c/p>\n\u003cp>But would these altered traits help genetically modified salmon outcompete wild salmon, while at the same time making them less likely to thrive in nature? It's unclear, says\u003cstrong> \u003c/strong>\u003ca href=\"https://sites.google.com/site/fredsundstrom/\">Fredrik Sundström\u003c/a>, one of the study authors and an ecologist at Uppsala University in Sweden. He stresses that we can't assume genetically modified fish would perish quickly in nature, just because they didn't evolve there.\u003c/p>\n\u003cp>It's analogous, he says, to invasive species. \"Invasive species also didn't evolve in the environment where they are now invading, and they still are able to survive and flourish. We could argue along the same lines with the [genetically modified] fish.\"\u003c/p>\n\u003cp>Despite obvious differences between genetically engineered and wild salmon, predicting what could happen in a real escape is challenging. According to Sundström, \"it's very difficult to predict any ecological consequences before these fish are actually in nature, when it's kind of too late to do anything about it.\"\u003c/p>\n\u003cp>But how likely is an escape, really?\u003c/p>\n\u003cp>\"Virtually impossible,\" says Dave Conley, director of corporate communications for AquaBounty. \"We have in essence mitigated all the possible risk scenarios by combining biological and physical methods to reduce those risks to essentially zero,\" he tells The Salt via email.\u003c/p>\n\u003cp>AquaBounty grows its salmon in tanks on land, rather than in open-ocean tanks. According to the FDA's \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm280853.htm\">environmental assessment\u003c/a> of AquaBounty's fish,\u003cstrong> \u003c/strong>an additional combination of screens, filters and netting block access to drains and pipes that might provide means of escape.\u003c/p>\n\u003cp>What's more, AquaBounty says its salmon will be all-female and sterile, so if they do escape, they will fail to reproduce.\u003c/p>\n\u003cp>But critics remain unswayed by such assurances. Environmentalists \u003ca href=\"http://www.outsideonline.com/1900276/genetically-engineered-salmon-could-soon-run-wild\">question\u003c/a> just how dependable the company's containment methods are.\u003c/p>\n\u003cp>As Dana Perls of the environmental group \u003ca href=\"http://www.foe.org/\">Friends of the Earth\u003c/a> points out, \"Land-based doesn't mean not near a river.\" A fish egg production facility on Prince Edward Island is located next to an estuary, while another facility in Panama, where the fish are allowed to mature, is close to a river, according to the FDA documents. She calls escapes \"an unavoidable consequence\" of fish farming.\u003c/p>\n\u003cp>There are also questions about the process used to render the fish sterile. It carries a very small rate of failure, but if a large number of fish escaped at once, a few fertile fish could introduce the transgenes into the wild population.\u003c/p>\n\u003cp>Sundström attests that the risk of escape is, for the most part, in the future. \"We are expecting very little risk at the moment, because there are very few facilities that actually hold these fish. I think what's a worry to some people is if it becomes commercialized and you find these kind of fish in millions of hatcheries around the world.\"\u003c/p>\n\u003cp>If that were to happen, he says, the concern is that growers might become lax about containment methods, and then it would just be a matter of time before a fish — or a few — got out.\u003c/p>\n\u003cp>Sundström says scientists can't predict with absolute certainty what would happen in the event of an escape. The real world is just too complicated. \"You have to accept a certain amount of risk,\" he says.\u003c/p>\n\u003cp>And how much risk is too much? \"It's not my thing to answer.\" He says that's for regulators to decide. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97328/genetically-modified-salmon-coming-to-a-river-near-you","authors":["byline_bayareabites_97328"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_2608","bayareabites_14586","bayareabites_10771","bayareabites_80"],"featImg":"bayareabites_97329","label":"bayareabites"},"bayareabites_96486":{"type":"posts","id":"bayareabites_96486","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96486","score":null,"sort":[1432998018000]},"guestAuthors":[],"slug":"king-salmon-is-the-drought-threatening-californias-favorite-fish","title":"King Salmon: Is the Drought Threatening California’s Favorite Fish?","publishDate":1432998018,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>California salmon lovers spend a good part of the year waiting for summer, which normally heralds the return of our wild king salmon, aka the Chinook. But so far, the season (which opened on May 1) has gotten off to a slow start and been mostly disappointing. What’s in store for our beloved California salmon?\u003c/p>\n\u003cp>Santa Cruz fishmonger Hans Haveman of \u003ca href=\"http://www.cuesa.org/seller/h-h-fresh-fish-co\" target=\"_blank\" rel=\"noopener\">H & H Fresh Fish Co.\u003c/a> is optimistic that the season will improve but fears for salmon’s future. Warmer river temperatures and four years of drought have taken their toll on king salmon populations, and we’ll be feeling those dramatic impacts in the coming years. Wildlife agencies have resorted to extreme measures to protect the next generation, such as \u003ca href=\"http://www.sacbee.com/news/state/california/water-and-drought/delta/article2618501.html\" target=\"_blank\" rel=\"noopener\">installing water chillers\u003c/a> and \u003ca href=\"http://www.huffingtonpost.com/2015/05/16/california-salmon-truck-drought_n_7297484.html\" target=\"_blank\" rel=\"noopener\">trucking young hatchery salmon\u003c/a> downstream to bypass dried-up riverbeds.\u003c/p>\n\u003cp>With the Monterey Bay Aquarium’s \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\" rel=\"noopener\">Seafood Watch\u003c/a> as his guide, Hans sells locally caught seafood at farmers markets throughout the Bay Area as well as through wholesale and a CSS (community-supported seafood) program. We talked with Hans about the future of the king and the state of sustainable seafood in California.\u003c/p>\n\u003cp>\u003cstrong>CUESA: What’s happening with king salmon this season?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96489\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg class=\"size-full wp-image-96489\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/handh_hans_heidi.jpg\" alt=\"Hans and Heidi photo courtesy of H & H Fresh Fish Co.\" width=\"250\" height=\"394\">\u003cfigcaption class=\"wp-caption-text\">Hans and Heidi photo courtesy of H & H Fresh Fish Co.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hans Haveman:\u003c/strong> It was kind of a dismal opener. There were practically no fish around. Our first couple markets we only had a little bit of fish. But last weekend we had more than enough. It’s still up to Mother Nature. There’s a 10-day closure on the California coast at the beginning of June to protect a certain summer run. During those days, I should be able to get some fish down from Oregon. I’ll do my best to make sure we have king through the rest of the summer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>CUESA: Has fishing this season been affected by the drought?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>HH:\u003c/strong> It’s not the drought, but it’s definitely some strange weather-related issues and ocean conditions. There’s a lot of warm water this year, which makes the fish harder to catch because they’re not concentrating in the areas that they normally do.\u003c/p>\n\u003cp>But I think this year is going to be a decent season. The biggest impact is there’s not a lot of fish to be caught, and it’s a supply-and-demand situation. Everybody wants this fish now. People all over the US have learned that the California king is one of the best out there. Demand keeps the price up at the boats, which translates to $25 or $30 a pound at the store.\u003c/p>\n\u003cp>The next few years will be the first years that the drought will affect the fish in the ocean. We don’t yet know how many fish reproduced in the rivers and how many fish will make it back.\u003c/p>\n\u003cp>\u003cstrong>CUESA: Can you explain a bit about how the drought affects the salmon’s lifecycle?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>HH:\u003c/strong> The fish go up the river and spawn, and the baby salmon grow into smolts and work their way down to the ocean within a year or two. They spend five or six years in the ocean, and then they go back up the river they were born in to spawn again and die. If there’s no water, they can’t swim downstream to the ocean or back upstream to reproduce. We’re affected by the water conditions from five or six years ago. Next year will be the fifth year of drought, so we’ll be seeing the effects in the next few years. There’s a good chance the regulators will completely shut the fishery down.\u003c/p>\n\u003cp>\u003cstrong>CUESA: What’s driving up the cost of salmon right now?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>HH:\u003c/strong> The main challenge is getting the fish from the fishermen. There’s not a lot we can fish for because of regulation. That’s the problem with sustainable seafood that no one really talks about. I get calls almost weekly from big companies asking to buy every bit of sustainable seafood I have because there’s such a demand. There was a time when I could sell my salmon for $8 or $9 a pound, and people could have a BBQ. Now they can only eat it on their birthdays.\u003c/p>\n\u003cp>I’ve been doing this so long that I have a really good fleet of small boat fishermen that I’m able pay a higher price, and they in turn bring the fish to me. The price to the fishermen this year is the most I’ve ever paid for salmon, $9 a pound for whole fish. I only get 50% yield, so I’ve got $18 into a piece of salmon before it even gets to market, plus I’ve got labor, insurance, health department, and other costs. There are so many people after this fish now that if I don’t give the fishermen the highest price, they go to the next person. It is a wild product and it is seasonal, which makes it difficult to source.\u003c/p>\n\u003cp>\u003cstrong>CUESA: You aim to source all of your seafood locally and sustainably. What are some of the challenges you face as a fishmonger?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>HH:\u003c/strong> California regulations are extremely tight. You can guarantee you’re eating a sustainable piece of fish if it was caught in California. It’s a very well regulated fishery.\u003c/p>\n\u003cp>That also limits what sustainable fish sellers can get. I bring everything that I can get my hands on from our local waters. Beyond that I try to stay on the West Coast: Alaska, Washington, Oregon, sometimes Canada. We’re not like an average fish market that you can walk into and buy seafood from all over the world. We’re sticking to sustainability guidelines. We do our best to get stuff from within 100 miles of the farmers market. Sometimes I’m at 90% of that in the summertime. I’m reaching out a little bit farther in order to bring some fish that people demand, like ahi tuna from Hawaii.\u003c/p>\n\u003cp>Fish has become a really hard resource to sell at farmers markets because it’s gotten really expensive. There’s also chicken, beef, and other proteins, all sustainably done. It used to be just fish at most farmers markets. I’ve been in the business doing farmers markets for 13 years, and I’ve had to really expand to make a living.\u003c/p>\n\u003cp>\u003cstrong>CUESA: What are some local and sustainable alternatives to salmon this season?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>HH:\u003c/strong> Pacific halibut and white seabass will be coming in, as well as black cod and rockfish. I have a couple trawlers here that are fishing for petrale and English sole. There’s been a lot of lingcod this year, which is all hook-and-line caught off of a tiny boat. There’s always something in season.\u003c/p>\n\u003cp>There are casual farmers market shoppers, and there are the shoppers who really want to know where their food comes from. That’s the most fun part for us. A lot of people who work for me were or are commercial fishermen. We can answer any questions. A good fishmonger helps people determine what’s sustainable.\u003c/p>\n\u003cp>\u003cem>Look for H & H Fresh Fish Co. at the Ferry Plaza Farmers Market in the south driveway on Saturdays. For questions or to place an order for pickup at the market, visit www.hhfreshfish.com or contact Hans or Heidi (his wife and partner) at info@hhfreshfish.com or 831.461.1576.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Looking for salmon recipes? \u003ca href=\"http://www.cuesa.org/eat-seasonally/recipes?field_recipe_type_tid=All&field_recipe_season_tid=All&keys=salmon\" target=\"_blank\" rel=\"noopener\">Visit the CUESA recipe archive\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"So far, the California salmon season (which opened on May 1) has gotten off to a slow start. Santa Cruz fishmonger Hans Haveman of H & H Fresh Fish Co. is optimistic that the season will improve but fears for salmon’s future. ","status":"publish","parent":0,"modified":1556747270,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1307},"headData":{"title":"King Salmon: Is the Drought Threatening California’s Favorite Fish? | KQED","description":"So far, the California salmon season (which opened on May 1) has gotten off to a slow start. Santa Cruz fishmonger Hans Haveman of H & H Fresh Fish Co. is optimistic that the season will improve but fears for salmon’s future. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"96486 http://ww2.kqed.org/bayareabites/?p=96486","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/30/king-salmon-is-the-drought-threatening-californias-favorite-fish/","disqusTitle":"King Salmon: Is the Drought Threatening California’s Favorite Fish?","nprByline":"Brie Mazurek, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/cuesa/\">CUESA\u003c/a>","path":"/bayareabites/96486/king-salmon-is-the-drought-threatening-californias-favorite-fish","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>California salmon lovers spend a good part of the year waiting for summer, which normally heralds the return of our wild king salmon, aka the Chinook. But so far, the season (which opened on May 1) has gotten off to a slow start and been mostly disappointing. What’s in store for our beloved California salmon?\u003c/p>\n\u003cp>Santa Cruz fishmonger Hans Haveman of \u003ca href=\"http://www.cuesa.org/seller/h-h-fresh-fish-co\" target=\"_blank\" rel=\"noopener\">H & H Fresh Fish Co.\u003c/a> is optimistic that the season will improve but fears for salmon’s future. Warmer river temperatures and four years of drought have taken their toll on king salmon populations, and we’ll be feeling those dramatic impacts in the coming years. Wildlife agencies have resorted to extreme measures to protect the next generation, such as \u003ca href=\"http://www.sacbee.com/news/state/california/water-and-drought/delta/article2618501.html\" target=\"_blank\" rel=\"noopener\">installing water chillers\u003c/a> and \u003ca href=\"http://www.huffingtonpost.com/2015/05/16/california-salmon-truck-drought_n_7297484.html\" target=\"_blank\" rel=\"noopener\">trucking young hatchery salmon\u003c/a> downstream to bypass dried-up riverbeds.\u003c/p>\n\u003cp>With the Monterey Bay Aquarium’s \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\" rel=\"noopener\">Seafood Watch\u003c/a> as his guide, Hans sells locally caught seafood at farmers markets throughout the Bay Area as well as through wholesale and a CSS (community-supported seafood) program. We talked with Hans about the future of the king and the state of sustainable seafood in California.\u003c/p>\n\u003cp>\u003cstrong>CUESA: What’s happening with king salmon this season?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96489\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg class=\"size-full wp-image-96489\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/handh_hans_heidi.jpg\" alt=\"Hans and Heidi photo courtesy of H & H Fresh Fish Co.\" width=\"250\" height=\"394\">\u003cfigcaption class=\"wp-caption-text\">Hans and Heidi photo courtesy of H & H Fresh Fish Co.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hans Haveman:\u003c/strong> It was kind of a dismal opener. There were practically no fish around. Our first couple markets we only had a little bit of fish. But last weekend we had more than enough. It’s still up to Mother Nature. There’s a 10-day closure on the California coast at the beginning of June to protect a certain summer run. During those days, I should be able to get some fish down from Oregon. I’ll do my best to make sure we have king through the rest of the summer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>CUESA: Has fishing this season been affected by the drought?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>HH:\u003c/strong> It’s not the drought, but it’s definitely some strange weather-related issues and ocean conditions. There’s a lot of warm water this year, which makes the fish harder to catch because they’re not concentrating in the areas that they normally do.\u003c/p>\n\u003cp>But I think this year is going to be a decent season. The biggest impact is there’s not a lot of fish to be caught, and it’s a supply-and-demand situation. Everybody wants this fish now. People all over the US have learned that the California king is one of the best out there. Demand keeps the price up at the boats, which translates to $25 or $30 a pound at the store.\u003c/p>\n\u003cp>The next few years will be the first years that the drought will affect the fish in the ocean. We don’t yet know how many fish reproduced in the rivers and how many fish will make it back.\u003c/p>\n\u003cp>\u003cstrong>CUESA: Can you explain a bit about how the drought affects the salmon’s lifecycle?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>HH:\u003c/strong> The fish go up the river and spawn, and the baby salmon grow into smolts and work their way down to the ocean within a year or two. They spend five or six years in the ocean, and then they go back up the river they were born in to spawn again and die. If there’s no water, they can’t swim downstream to the ocean or back upstream to reproduce. We’re affected by the water conditions from five or six years ago. Next year will be the fifth year of drought, so we’ll be seeing the effects in the next few years. There’s a good chance the regulators will completely shut the fishery down.\u003c/p>\n\u003cp>\u003cstrong>CUESA: What’s driving up the cost of salmon right now?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>HH:\u003c/strong> The main challenge is getting the fish from the fishermen. There’s not a lot we can fish for because of regulation. That’s the problem with sustainable seafood that no one really talks about. I get calls almost weekly from big companies asking to buy every bit of sustainable seafood I have because there’s such a demand. There was a time when I could sell my salmon for $8 or $9 a pound, and people could have a BBQ. Now they can only eat it on their birthdays.\u003c/p>\n\u003cp>I’ve been doing this so long that I have a really good fleet of small boat fishermen that I’m able pay a higher price, and they in turn bring the fish to me. The price to the fishermen this year is the most I’ve ever paid for salmon, $9 a pound for whole fish. I only get 50% yield, so I’ve got $18 into a piece of salmon before it even gets to market, plus I’ve got labor, insurance, health department, and other costs. There are so many people after this fish now that if I don’t give the fishermen the highest price, they go to the next person. It is a wild product and it is seasonal, which makes it difficult to source.\u003c/p>\n\u003cp>\u003cstrong>CUESA: You aim to source all of your seafood locally and sustainably. What are some of the challenges you face as a fishmonger?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>HH:\u003c/strong> California regulations are extremely tight. You can guarantee you’re eating a sustainable piece of fish if it was caught in California. It’s a very well regulated fishery.\u003c/p>\n\u003cp>That also limits what sustainable fish sellers can get. I bring everything that I can get my hands on from our local waters. Beyond that I try to stay on the West Coast: Alaska, Washington, Oregon, sometimes Canada. We’re not like an average fish market that you can walk into and buy seafood from all over the world. We’re sticking to sustainability guidelines. We do our best to get stuff from within 100 miles of the farmers market. Sometimes I’m at 90% of that in the summertime. I’m reaching out a little bit farther in order to bring some fish that people demand, like ahi tuna from Hawaii.\u003c/p>\n\u003cp>Fish has become a really hard resource to sell at farmers markets because it’s gotten really expensive. There’s also chicken, beef, and other proteins, all sustainably done. It used to be just fish at most farmers markets. I’ve been in the business doing farmers markets for 13 years, and I’ve had to really expand to make a living.\u003c/p>\n\u003cp>\u003cstrong>CUESA: What are some local and sustainable alternatives to salmon this season?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>HH:\u003c/strong> Pacific halibut and white seabass will be coming in, as well as black cod and rockfish. I have a couple trawlers here that are fishing for petrale and English sole. There’s been a lot of lingcod this year, which is all hook-and-line caught off of a tiny boat. There’s always something in season.\u003c/p>\n\u003cp>There are casual farmers market shoppers, and there are the shoppers who really want to know where their food comes from. That’s the most fun part for us. A lot of people who work for me were or are commercial fishermen. We can answer any questions. A good fishmonger helps people determine what’s sustainable.\u003c/p>\n\u003cp>\u003cem>Look for H & H Fresh Fish Co. at the Ferry Plaza Farmers Market in the south driveway on Saturdays. For questions or to place an order for pickup at the market, visit www.hhfreshfish.com or contact Hans or Heidi (his wife and partner) at info@hhfreshfish.com or 831.461.1576.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Looking for salmon recipes? \u003ca href=\"http://www.cuesa.org/eat-seasonally/recipes?field_recipe_type_tid=All&field_recipe_season_tid=All&keys=salmon\" target=\"_blank\" rel=\"noopener\">Visit the CUESA recipe archive\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96486/king-salmon-is-the-drought-threatening-californias-favorite-fish","authors":["byline_bayareabites_96486"],"categories":["bayareabites_109","bayareabites_12276","bayareabites_1962","bayareabites_95","bayareabites_1875","bayareabites_60"],"tags":["bayareabites_14775","bayareabites_80"],"featImg":"bayareabites_96490","label":"bayareabites"},"bayareabites_91484":{"type":"posts","id":"bayareabites_91484","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91484","score":null,"sort":[1419697526000]},"guestAuthors":[],"slug":"new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche","title":"New Year's Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche","publishDate":1419697526,"format":"aside","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15124,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I adore savory pancakes, whether they come buckwheat-blini style, crammed full of corn and salty bacon, in the form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">zucchini griddle cakes\u003c/a>, or like these: delicately lemony with plenty of sweet peas and tender, buttery leeks.\u003c/p>\n\u003cp>The great thing about these fresh little pea and leek pancakes is that you can make them any time of year. But they are an especially pleasing fresh note when you grow tired of heavy winter fare. \u003c/p>\n\u003cp>I was inspired to make these by one of my favorite starters at Schmidt’s, a San Francisco German beer and sausage restaurant in the Mission. Mine include tender leeks and a good helping of lemon zest and herbs. \u003c/p>\n\u003cp>If you like, use sour cream instead of the crème fraiche. You can also flavor the crème fraiche or sour cream with more lemon zest or herbs. Make these vegetarian by omitting the smoked salmon. In the springtime, top them with a mound of pea shoots.\u003c/p>\n\u003cp>However you serve them, they are certain to be devoured quickly and with great relish. Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_91574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\" alt=\"Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/h3>\n\u003cp>\u003cem>Makes about 22 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>1 small leek, trimmed and finely chopped (about 1 cup)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 cups frozen peas (8 ounces), thawed\u003c/li>\n\u003cli>2 small green onions, very finely chopped\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1 tbsp finely chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>1/2 cup all-purpose flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1 large egg plus 1 large egg yolk, beaten together\u003c/li>\n\u003cli>1/3 cup whole milk\u003c/li>\n\u003cli>Olive oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For serving:\u003c/strong>\n\u003cli>About 1/3 cup crème fraiche\u003c/li>\n\u003cli>About 4 oz cold-smoked salmon\u003c/li>\n\u003cli>Finely chopped fresh chives\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large frying pan over medium heat, melt 2 tbsp butter. Add the leek and sprinkle with a pinch of salt. Cook, stirring, until soft and tender, about 10 minutes. Meanwhile, put the peas in a bowl and pour boiling water over them to cover. Let sit for 5 minutes then drain well.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91582,91580,91562\"]\u003c/p>\n\u003cli>Add the peas, green onions, and lemon zest and cook, smashing the peas with a potato masher until about half are smashed. Cook until tender and fragrant, about 5 minutes. Stir in the parsley, remove from the heat, and set aside.\u003c/li>\n\u003cli>Melt the remaining 2 tbsp of the butter. In a bowl, whisk together the flour, baking powder, and 1/2 tsp salt. Whisk in the eggs, milk, and the melted butter together to make a batter. Add the pea mixture and stir to combine.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91573,91560,91570\"]\u003c/p>\n\u003cli>In a nonstick frying pan, warm a little olive oil over medium heat. Spoon tablespoon-sized dollops of the batter into the pan, spacing them evenly. Fry until golden brown and crisp, turning once, 3 or 4 minutes. Transfer to a baking sheet lined with paper towels and keep warm in a low oven while you finish the remaining pancakes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91577,91578,91581,91588\"]\u003c/p>\n\u003cli>To serve, transfer the pancakes to a warm platter. Top each with a sliver of smoked salmon and a dollop of crème fraîche. Sprinkle with chives and serve right away.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91569,91559,91567\"]\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91571\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-vertical.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-vertical.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91571\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Sweet, lemony pea-flecked pancakes are the perfect foundation for salty smoked salmon and tangy crème fraiche. Serve these at your next party and everyone will thank you.","status":"publish","parent":0,"modified":1481594013,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":616},"headData":{"title":"New Year's Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche | KQED","description":"Sweet, lemony pea-flecked pancakes are the perfect foundation for salty smoked salmon and tangy crème fraiche. Serve these at your next party and everyone will thank you.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"91484 http://blogs.kqed.org/bayareabites/?p=91484","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/","disqusTitle":"New Year's Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche","path":"/bayareabites/91484/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I adore savory pancakes, whether they come buckwheat-blini style, crammed full of corn and salty bacon, in the form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">zucchini griddle cakes\u003c/a>, or like these: delicately lemony with plenty of sweet peas and tender, buttery leeks.\u003c/p>\n\u003cp>The great thing about these fresh little pea and leek pancakes is that you can make them any time of year. But they are an especially pleasing fresh note when you grow tired of heavy winter fare. \u003c/p>\n\u003cp>I was inspired to make these by one of my favorite starters at Schmidt’s, a San Francisco German beer and sausage restaurant in the Mission. Mine include tender leeks and a good helping of lemon zest and herbs. \u003c/p>\n\u003cp>If you like, use sour cream instead of the crème fraiche. You can also flavor the crème fraiche or sour cream with more lemon zest or herbs. Make these vegetarian by omitting the smoked salmon. In the springtime, top them with a mound of pea shoots.\u003c/p>\n\u003cp>However you serve them, they are certain to be devoured quickly and with great relish. Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_91574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\" alt=\"Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/h3>\n\u003cp>\u003cem>Makes about 22 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>1 small leek, trimmed and finely chopped (about 1 cup)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 cups frozen peas (8 ounces), thawed\u003c/li>\n\u003cli>2 small green onions, very finely chopped\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1 tbsp finely chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>1/2 cup all-purpose flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1 large egg plus 1 large egg yolk, beaten together\u003c/li>\n\u003cli>1/3 cup whole milk\u003c/li>\n\u003cli>Olive oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For serving:\u003c/strong>\n\u003cli>About 1/3 cup crème fraiche\u003c/li>\n\u003cli>About 4 oz cold-smoked salmon\u003c/li>\n\u003cli>Finely chopped fresh chives\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large frying pan over medium heat, melt 2 tbsp butter. Add the leek and sprinkle with a pinch of salt. Cook, stirring, until soft and tender, about 10 minutes. Meanwhile, put the peas in a bowl and pour boiling water over them to cover. Let sit for 5 minutes then drain well.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91582,91580,91562","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Add the peas, green onions, and lemon zest and cook, smashing the peas with a potato masher until about half are smashed. Cook until tender and fragrant, about 5 minutes. Stir in the parsley, remove from the heat, and set aside.\u003c/li>\n\u003cli>Melt the remaining 2 tbsp of the butter. In a bowl, whisk together the flour, baking powder, and 1/2 tsp salt. Whisk in the eggs, milk, and the melted butter together to make a batter. Add the pea mixture and stir to combine.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91573,91560,91570","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a nonstick frying pan, warm a little olive oil over medium heat. Spoon tablespoon-sized dollops of the batter into the pan, spacing them evenly. Fry until golden brown and crisp, turning once, 3 or 4 minutes. Transfer to a baking sheet lined with paper towels and keep warm in a low oven while you finish the remaining pancakes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91577,91578,91581,91588","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>To serve, transfer the pancakes to a warm platter. Top each with a sliver of smoked salmon and a dollop of crème fraîche. Sprinkle with chives and serve right away.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91569,91559,91567","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91571\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-vertical.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-vertical.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91571\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91484/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche","authors":["5015","5014"],"series":["bayareabites_15124"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_710","bayareabites_11449","bayareabites_716","bayareabites_3202","bayareabites_1686","bayareabites_473","bayareabites_2141","bayareabites_80","bayareabites_11110"],"featImg":"bayareabites_91564","label":"bayareabites_15124"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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