KENAI - A movement to promote the sale of sustainable fish has identified Alaska wild salmon and halibut as among the top choices that fish consumers should be buying. Sustainable fish are those harvested in a way that does not jeopardize the survival of the species or the integrity of the ecosystem.
Clambakes, crabcakes, swordfish steaks and even humble fish sticks could be little more than a fond memory in a few decades.
Jackson was born in Juneau in 1917. He grew up in Juneau and was fascinated with fish and fishing from an early age. He earned a degree from the University of Washington School of Fisheries in 1939 and did fisheries research on rivers in British Columbia.
The following editorial first appeared in the Los Angeles Times:
ROY JACKSON, JOHN LEWIS GAFFNEY
The Alaska fishing industry has, at times, come into conflict with the oil industry regarding the health of the marine environment. Cocerns include offshore oil and gas development in Bristol Bay, development in the Bering, Beaufort and Chukchi seas, contaminated discharges from oil platforms into Cook Inlet, oil storage facilities under the shadow of an active volcano, the Pathfinder wrecking on the infamous Bligh Reef -and these are just a few of the problems that have arisen over the years.
Growing up, dinners in my family were more than just meals - they were a time to learn, share and bond. My parents were intrepid cooks who not only insisted on using the freshest and healthiest ingredients but that we appreciate the communion between our food and the environment in which we live. Whether it was crabbing along the Chesapeake Bay or picking vegetables in the family garden, I learned at an early age that the choices we make about our food have impacts not only on our own personal health but on our planet as well.
With all eyes focused on the global financial crisis, it's not surprising that many of us have forgotten all about another calamity that preoccupied world capitals just a few months ago. Remember the world food crisis?
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