There was a lot to savor at the South Anchorage Farmer's Market on Saturday – particularly Bristol Bay salmon! Trout Unlimited Alaska celebrated the kick-off of the first fresh fish of the Bristol Bay salmon season by hosting a fillet demonstration, a kids t-shirt printing booth and a Bristol Bay salmon cook-off. Plenty of hungry Anchorage residents showed up to savor recipes prepared by a few of the best chefs in town.

Sack's Café executive chef, Luke Doherty featured his culinary talents with Luv Rubbed Bristol Bay Salmon, with grilled corn and smoked tomato salsa, chimmichurri sauce, and avocado-lime mousse. Reuben Gerber, chef de cuisine at Jack Sprat in Girdwood, made mouths water with his Grilled Salmon with Corn-Wild Mushroom Salad and Shaved Fennel with Brown Butter. Lloyd Lawie, executive chef at the Bradley House gave his Bristol Bay salmon some New Mexican flair, having marinated it in green chiles and serving it on a bed of southwestern Corn and Black Bean Salsa. And Clayton Jones, executive chef at the Beartooth Threatrepub & Grill won the taste buds of the crowd by glazing his fillets with a tantalizing mixture of Moose's Tooth Porter, honey, and rehydrated, pureed ancho chili (using a bundle of herbs as his brush). Congratulations Clayton on being this year's winner of the Savor Bristol Bay Salmon Cook-off!

In addition to handing out samples, Trout Unlimited staff and volunteers distributed information on how salmon consumers can, by voting with their forks and dollars, protect the Bristol Bay watershed.

Even you missed this event you can still help savor and save Bristol Bay! Visit our sister site www.whywild.org for Bristol Bay salmon recipes, and take action at www.savebristolbay.org.

Thanks to the chefs and restaurants, the South Anchorage Farmer's Market, Ocean Beauty Seafoods, our event volunteers, and all who stopped by the booth for making the event a tasty success!