The Pink Salmon Festival returned with lots of yummy BBQ salmon on Sunday, August 30th at Hadden Park. This festival, which happens only every two years coinciding with the pink salmon life cycle, is held to educate the public on pink salmon as a sustainable food choice. Pink salmon are actually hardier than other types of salmon. The BBQ was free (though a donation is encouraged) and you get three pieces of salmon prepared in different ways by three different chefs - Chef Robert Clark from The Fish Counter, Executive Chef Garrett Schack from Vista 18, and Rockin' Ronnie Shewchuk and their BBQ sauces. With free food, live music, and activities for kids, there's a little something for everyone. Next one is in 2017!

Sally the Pink Salmon says hi!