Newsletter Home     Industry Bite     Wild Watch     Featured Articles     Recipe of the Month     Order Materials Bon Appétit, March 2007 The March 2007 issue of Bon Appétit magazine features an innovative and flavorful way to feast on wild Alaska Salmon. The recipe, Lime-Marinated Salmon on Potato Crisps with Meyer Lemon Confit, specifically calls for "wild salmon" in its ingredients list. Bon Appétit is about the world of great food and the pleasure of sharing it with others. Every issue invites readers into a hands-on experience, engaging them in all aspects of the epicurean lifestyle - cooking, dining, travel, entertaining, shopping and design. Over 1.3 million subscribers read Bon Appétit magazine each month. Cooking Light, March 2007 Cooking Light's March 2007 issue highlights the benefits of canned salmon. The article notes that canned salmon is touted as an excellent source of omega-3s and a great way to serve wild salmon year-round. Cooking Light directs readers to look at the label to determine if the salmon is wild. Furthermore, wild salmon gets kudos for its flavor; the article informs readers "Wild salmon has a pure, pronounced salmon flavor." As the largest epicurean magazine in the country, Cooking Light has more than 11 million readers and 1.3 million subscribers. Cooking Light magazine is dedicated to helping its readers eat smart, be fit and live well.