Sustainable fisheries management supports commercial harvest for pink salmon during possible largest-on-record Puget Sound return
This summer, millions of pink salmon are making their way into Puget Sound, and both recreational anglers and the commercial fishing fleets have been taking advantage of this robust fish return.
The Puget Sound region is expecting a return of nearly 7.8 million pink salmon — up 70% from the 10-year cycle average according to the Washington Department of Fish and Wildlife (WDFW) — and around 27 million were forecasted to the Fraser River in southern British Columbia. If the Puget Sound forecast becomes a reality, then the pink salmon return could be the third largest on record, up from a 2023 return of 7.22 million.
“This year in Washington, we’re expecting to see a strong return of pink salmon that could be in the top five of our records going back to 1959,” said Matthew Bogaard, the Washington Department of Fish and Wildlife (WDFW) statewide chum, pink, and sockeye salmon species specialist. “Throughout the North Pacific, pink salmon are the most abundant salmon species, comprising 70% of all the Pacific salmon species.”
The strong return allowed for a brief limited effort commercial purse seine and gill net fishery in Marine Area 10 (Seattle and Bremerton Area) in late August, and in Marine Area 7/7A (San Juan Islands) in late August and early September. Registration and limited participation regulations and application requirements are required for all participants in these commercial fisheries. Additional time on the water could be implemented based on in-season updates.
As part of fisheries management, including managing commercial pink salmon fisheries, WDFW uses a strict science-driven, highly monitored program that is among the most rigorous in the world. A recent University of Washington study cited effective fishery management — just like the kind you’ll find here in Washington — as one of the main contributors to sustainable seafood stocks.
WDFW and tribal co-managers jointly manage salmon harvested in Washington including the Puget Sound commercial pink salmon fisheries. Commercial chum salmon fisheries are also planned later in the fall.
Fisheries managers approach the commercial purse seine pink salmon fisheries through season openings, catch quotas, mesh net size limits, and by carefully planning the amount of fishing time and effort allowed within various marine areas. Non-targeted salmon are safely released. WDFW also stations “observers” onboard vessels to collect valuable data, such as incidental by-catch and other information that WDFW uses to improve not only fishing practices, but conservation strategies related to wild salmon recovery. For example, all commercial pink fisheries in Puget Sound have an encounter limit for Chinook salmon, and once it is hit, fishery managers immediately close the fishery.
WDFW designates all Puget Sound commercial salmon fisheries as “quick reporting required” fisheries, meaning each vessel has a limited time to report their catch once they return to port. Commercial purchasers and receivers must also comply with timely reporting rules and trip limits that WDFW sets for certain species and areas.
There are also tribal commercial fisheries that target pink and chum salmon. The impacts for all non-tribal and tribal salmon fisheries are accounted for as part of pre-season fishery planning and post-season assessment.
The annual North of Falcon public salmon season setting process from late winter through spring considers input and oversight from state and federal partners, including National Oceanic and Atmospheric Administration Fisheries, the Pacific Salmon Commission, and the Pacific Fisheries Management Council. Season setting considers ecosystem impacts, and the salmon harvest quotas are centered around multi-species conservation and recovery objectives.
Through the salmon season setting process, WDFW and tribal co-managers work together to ensure that fisheries meet salmon conservation objectives so we can all access these fish into the future.
The Washington Fish and Wildlife Commission sets commission policies that identify priority and non-priority species for recreational and commercial fisheries. This prioritization affects pre-season planning and species limitations of recreational and commercial fisheries. This means that as adult salmon return to Washington’s waters to spawn, fisheries managers are focused first and foremost on ensuring that enough wild salmon make it back to the spawning grounds. Equally important is protecting healthy salmon habitat as the population grows in coming years.
For more information about the extensive salmon season-setting process, refer to our blog post, a guide to the salmon season setting process: North of Falcon. You can read more by going to the WDFW 2025 Puget Sound commercial salmon fishery webpage.
Pink salmon: A healthy sustainable choice of seafood
When it comes to seafood, Washington’s environmentally conscious consumer base is looking for information on fisheries management to help them make sound, conservation-minded purchases.
Consumers should feel secure in the knowledge that their choice to eat local seafood and salmon is compatible with the recovery of wild salmon and a healthy, sustainable ecosystem. When you buy Washington seafood at your local grocery and seafood store, off the dock or at a farmers’ market, you support local fishers and Washington’s economy for years to come.
WDFW and its partners share a commitment to sustainable salmon conservation and fisheries management. Opting for locally harvested salmon isn’t just a decision you can feel good about — it’s also good for you. In addition to being a great source of protein, salmon offer heart-healthy omega-3 fatty acids, potassium, B12, and other minerals like selenium, zinc, and iodine.
According to the University of Washington’s Sustainable Seafood 101, seafood is one of the most carbon-efficient proteins out there. It takes up less space and freshwater than land-based animal proteins, such as beef or chicken, and produces fewer greenhouse gases, depending on how far vessels travel.
Choosing local seafood reduces your carbon footprint as the product has less distance from the sea to the store and requires no air travel, which has much higher emissions. Washington salmon are usually available from late spring through summer and into fall.
Visit WDFW’s Local Washington Seafood webpage to learn more about in-season sustainable seafood and where to find it near you.
