2025 Fishing Report

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posted on

September 19, 2025

🎣 2025 Fishing Update from Liz & the Wilsons

Another summer has come and gone, and with it, another fishing season. This year brought over 51 million sockeye salmon into the rivers of Bristol Bay—and the Wilson crew was right in the thick of it. From that first surge of sockeye to the last long days of picking nets, the season was packed with hard work, grit, and so much gratitude.

Emmett Stouffer and Matt Wilde, both grads of Wood River High School, returned for their second year of fishing with the Wilsons. They’d probably agree—it’s more than just a summer job. It’s a deep dive into the power of nature, the strength of community, and the rhythm of the wild.

Some days, the fish came so fast and heavy they could hardly keep up—splashes breaking around them like the water was alive. Their skiff moved through the nets like a typewriter, hammering out a wild, salty rhythm one fish at a time.

This year, the Wilsons delivered a large harvest to their traditional processors, but they also took the time to hand-select a special share just for customers like Cunningham Pastured Meats. That means the sockeye salmon available this season is better than ever—bled, hand-filleted, and flash-frozen for maximum quality. These fish are rich, firm, and absolutely wild—ready for your grill, oven, or stovetop. As Liz put it so beautifully:

"When you choose wild salmon, you’re not just buying dinner.

You’re choosing adventure, resilience, and purity.

You’re choosing a source of nourishment that’s powered people for thousands of years."

And I couldn’t agree more. 💙

Now that the Wilsons are back home in the Wood River Valley, they’re trading ocean tides for alpine trails—but they bring that same energy and gratitude back with them. And we’re lucky to be able to share it with our own community, right here.

🐟 Ready to bring home some wild sockeye?
Shop Wild Salmon Now » (https://cunninghampasturedmeat...)

As always, thank you for supporting these amazing fishing families and choosing truly wild food for your family. We’re proud to connect our customers to such powerful stories and such pure ingredients.

From our family to yours,
Liz

#trulywildfish

Warm Salmon, Squash & Apple Salad

Warm Salmon, Red Kuri Squash & Apple Harvest Salad At Cunningham Pastured Meats, we love bringing together trusted partners who share our values of quality, transparency, and care. This Warm Salmon, Red Kuri Squash & Apple Salad does just that—pairing vibrant produce from Cliff’s Country Market with premium wild-caught sockeye salmon from Alsek Fish LLC. The result is a hearty, nourishing salad that tastes like autumn in a bowl. 🛒 Ingredients (Serves 4) For the Salad: 1 medium red kuri squash from Cliff’s Country Market, peeled, seeded, and cubed 2 tablespoons olive oil Salt & pepper, to taste 1 ½ pounds Cunningham Pastured Meats Wild-Caught Sockeye Salmon (sourced from Alsek Fish LLC) 1 tablespoon olive oil (for searing, if not baking) 2 medium apples (Honeycrisp or Gala), sliced thin — also available at Cliff’s 6 cups arugula or baby spinach (Cliff’s seasonal greens) ½ cup toasted pecans, roughly chopped Optional: ¼ cup goat cheese or feta For the Maple-Mustard Vinaigrette: ¼ cup olive oil 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1 tablespoon whole grain mustard (optional) 1 tablespoon pure maple syrup Salt & pepper, to taste 🔪 Instructions Roast the Squash Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper. Spread on a sheet pan and roast 25–30 minutes, flipping once, until tender and caramelized. Cook the Salmon Pan-seared: Heat oil in skillet. Season salmon, cook skin-side down 4–5 minutes, then flip and cook 3–4 more minutes. Baked: Place salmon on parchment-lined pan, season, and bake at 400°F for 12–15 minutes until it flakes. Cool slightly, then flake into hearty chunks. Make the Dressing Whisk vinaigrette ingredients until smooth and emulsified. Adjust to taste. Assemble the Salad Toss greens with half the vinaigrette. Arrange squash, apples, salmon, and pecans on top. Drizzle with remaining vinaigrette. Add goat cheese if desired. 🌊 About the Salmon: Know Your Fisherman Our salmon comes from Alsek Fish LLC, a small fishing family that spends summers in Southeast Alaska and calls the Treasure Valley home the rest of the year. They fish the Alsek River, a glacier-fed river that averages just 39°F. Those icy waters mean salmon from this run naturally carry higher levels of healthy fats and Omega-3s—fuel for their long journey home. Alsek Fish LLC catches and processes every fillet themselves, so when you buy from Cunningham Pastured Meats, you truly know your fisherman. 🌱 About the Produce: Local & Fresh from Cliff’s From the earthy sweetness of red kuri squash to the crisp bite of Idaho-grown apples, all of the fresh produce in this salad is available at Cliff’s Country Market. It’s the perfect way to enjoy seasonal flavors while supporting local growers. ✨ Why You’ll Love It Sweet, savory, nutty, and tangy flavors in every bite Features Cliff’s seasonal produce and Alsek wild-caught salmon Balanced enough for lunch, hearty enough for dinner A celebration of real food from trusted families and local farms

Subscribe & Save 5% Storewide + Free Item with Every Order of $175+!

Subscribe & Save 5% Storewide + Free Item with Every Order of $175+!

2025 Fishing Report

🎣 2025 Fishing Update from Liz & the Wilsons

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