We’re doing this!
The US Army Corps of Engineers awarded the $691M construction contract for the juvenile salmon downstream fish passage project at Hanson Dam on the Green River. This is a huge milestone reached toward salmon recovery in Puget Sound!

I’ve been working on this since my first day at USACE in 2005. The project went on hold in 2011 due to budget issues. We are back on track, so this will be the biggest project of my career.
#Salmon #SalmonRecovery #PNW

https://www.fdcorp.com/en/news/dams/2026/usace-contract-award-finalized-for-howard-a-hanson-dam-additional-water-storage-fish-passage

In 2020, we all took some solace in the Nature is Healing memes, even the silly ones. But the thing is, with even the slightest nudge in the right direction, even the smallest relief from our boot on its neck, it does. Nature does heal and reclaim.

We knew salmon were returning to Upper Klamath Lake after the dam removal there. But now we know they are breeding, and making the first natural hatchlings there in over 100 years. This is great news.
#salmon #oregon #rivers

https://www.opb.org/article/2026/03/25/upper-klamath-river-chinook-salmon-naturally-hatching/

#Scottish #salmon
https://mastodon.scot/@theferret/116290884267867317

#Scotland

Hype for the Future 145G → Salmon and Challis, Idaho

https://novatopflex.wordpress.com/2026/03/25/hype-for-the-future-145g-%e2%86%92-salmon-and-challis-idaho/

RaiNews: Mousse al salmone ritirata dai supermercati: possibile rischio botulino

L'allerta europea è stata lanciata dal Servizio veterinario di igiene degli alimenti di origine animale e loro derivati e in particolare dal Dipartimento di Prevenzione dell’Usl6 Euganea, dopo alcuni controlli di routine

Salmon mousse recalled from supermarkets: possible botulism risk

The European alert was issued by the Food Veterinary Service for animal and animal-derived food products and in particular by the Prevention Department of the USL6 Euganea Health Authority, following some routine checks.

#Salmon #European

https://www.rainews.it/articoli/2026/03/mousse-al-salmone-ritirata-dai-supermercati-possibile-rischio-botulino-7e0f1a01-c00d-4e71-a553-630ef3f3091f.html

I'm a big fan of pilafs in all their forms: pilau, pulao, plov, biryani, tehari, paella, machbous al d'jaj, chicken bog, jamabalaya… but I generally just can't be fucked making risotto; all that fucking stirring. Unless it's salmon head risotto.

Taking inspiration from Venice's risotto di gò, which I've never had and likely never will, I use a salmon head and frame in place of the gò. Salmon is an oily fish so I figure it's likely a good stand-in.

I make a stock from the head and frame, with a couple of bay leaves, half an onion, and a teaspoon of salt, enough water to cover and simmered for about 30 minutes.

I then scavenge the head and frame for good meat, which you can see from the first photo is plentiful. Just the easy stuff, I can't be fucked working for it and there's lots there.

In another pot, I make a simple soffritto from onion and diced carrot, add pepper and spices, and stir in arborio rice. Then I start adding the salmon stock, one cup at a time through a sieve, stirring until the rice has soaked it all up. I ended up adding about 5½ cups last night for 1 cup of rice. Meat then stirred through, left to rest 10 minutes.

Bloody lovely dish. A lot of work, but worth doing once a year I reckon. A bit greasy so some might not like that.

#salmon #risotto