University to host free salmon lunch taste test

July 27, 2012

Photo courtesy of CANHR. Jazlyn Herron, 3, reacts to the taste of a salmon patty dipped in yogurt sauce during a test of salmon recipes at UAF.

Diana Campbell
907-474-5221
7/26/12

Jazlyn Herron has a discerning palate.

After a thoughtful chew of a piece of salmon patty dipped in yogurt sauce, the three-year-old Herron gave her approval with an enthusiastic thumbs-up. She gave the salmon meatballs the same nod.

Herron was part of a salmon recipe taste test recently conducted by the University of �Ӱ�pro Fairbanks’ Center for �Ӱ�pro Native Health Research.

The recipes’ next stop is the Tanana Valley State Fair as part of the “Can you Taste Local" event at the Kiwanis Agriculture Hall Aug. 4 from noon to 4 p.m. The event is sponsored in collaboration with the �Ӱ�pro Farm to School Program. In addition to salmon tasting, there will be a hand-washing activity for kids and a blind taste test between local and imported vegetables.

The fish taste tests are part of CANHR’s Fisheries to Schools research project, which aims to put more fish into school lunches and study how that affects the health of �Ӱ�pro schoolchildren and communities, said Andrea Bersamin, the project’s principal investigator and UAF assistant professor.

“The goal is to find a way to support local fish businesses while providing a culturally important and healthy food for �Ӱ�pro’s children,” she said.

Photo courtesy of CANHR. Salmon meatballs

The center, which is part of the UAF Institute of Arctic Biology, received a three-year, $1.1 million grant last year from the U.S. Department of Agriculture for the project. It will build on previous CANHR findings that traditional foods, such as fish, are rich sources of omega-3 fats and vitamin D and appear to have a protective influence on the health of the Yup’ik people who regularly eat them. The majority of the study will take place in the Yukon Kuskokwim Delta.

The UAF Cooperative Extension Service test kitchen has developed standardized �Ӱ�pro salmon recipes for the taste test. The tasting has been designed to involve children and the community in creating cafeteria selections students will enjoy. Jazlyn Herron was one of the first to sample the recipes.

Now, fair attendees have a chance to voice their opinion on what salmon entrée children might prefer. The study could provide a model for �Ӱ�pro school food services to add �Ӱ�pro salmon to the menus.

“It could be great for �Ӱ�pro’s children and for local commercial fishing businesses,” Bersamin said.

ADDITIONAL CONTACTS: Andrea Bersamin, 907- 474-6129, or abersamin@alaska.edu

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NOTE TO EDITORS: Photos are available online at .

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