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Feb. 7, 2013 /PRNewswire-USNewswire/ -- Canned salmon isn't generally listed on many children's favorite foods list, but for twelve enthusiastic young students in the
Bronx, cooking up salmon from
Alaska's Copper River opened their eyes and fueled their enthusiasm for this wild sustainable fish. Naturally rich in heart-healthy and brain boosting Omega-3 fatty acids, the convenient canned salmon wowed students and had them reaching for second helpings.
The Copper River Prince William Sound Marketing Association partnered with food writer and Newsday columnist
Marge Perry to incorporate Copper River salmon into Perry's cooking program at the
Kips Bay Boys and Girls Club in the
Bronx. Ms. Perry had previously visited
Cordova, Alaska and she wanted to share her experiences fishing for Copper River salmon with the class, which offers enriching afterschool activities for traditionally underserved children in the
Without access to a pantry, kitchen, or even a stove, Ms. Perry built the program from scratch, incorporating clean and healthful foods that could impact the children in a positive way. After checking to make sure it was available at local grocery stores, wild
Alaska salmon was at the top of her list and the Copper River/Prince William Sound Marketing Association was happy to donate cans of skinless boneless Copper River salmon for the class. Executive Director
Beth Poole said, "we were excited to share wild
Alaska salmon with school children in
New York. What better way to educate the next generation than to let them try it for themselves and share it with their families and friends? Each 3.5 oz. serving has more vitamin D than a glass a milk and loads of Omega-3 fatty acids for brain and heart health, making Copper River salmon a nutritional powerhouse. We love that canned salmon is a healthy protein that is convenient and can fit any income level."
Focusing on simple and healthy preparations, the Kips Bay students learned how to make an easy salmon salad using basic ingredients and no added mayonnaise (recipe below). Serving the salmon in carved tomatoes and cucumbers made for a fun activity and elegant presentation and it turns out
the Copper River salmon class was a favorite among students.
During class, students learned about the benefits of wild versus farmed salmon as well as sustainability and what it's like to fish in
Alaska. Each child also received a can of salmon and recipe ingredients to bring home to cook with their families.
This spring Perry is offering an advanced level Cooking Class for Kips Bay students, where they'll tackle more challenging, but still healthy and fun, recipes—including ones using Copper River Salmon fillets. When asked how she'll teach the children to prepare the salmon, Perry replied, "I know I'm supposed to do something fancy, but the flavors of this salmon are so rich, we're going to keep it simple with salt and pepper to let the students see that you don't have to do much to great seafood to make it delicious."