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What does it really mean to source "Pacific salmon"?

Kim Brigham-Campbell and Terrie Brigham are sisters, members of the Confederated Tribes of the Umatilla Indian Reservation, and co-owners of Brigham Fish Market—a Native-owned, family-run business on the banks of the Columbia River in Cascade Locks, Oregon. Since 2014, they've been catching wild Columbia River salmon, sturgeon, and steelhead from the same tribal fishing platforms their family has used for generations, then smoking, filleting, and cooking it into the chowders, fish-and-chips, and barbecue-ready fillets that define destination dining in the Pacific Northwest.

Their work is at the intersection of Indigenous food sovereignty, sustainable fisheries, and a food tourism economy that doesn't always name the people behind the fish.

In this episode, Kim and Terrie talk about what treaty fishing rights look like in practice, how event planners and caterers can source seafood that honors Indigenous producers, and what it means to be women of the working waterfront in 2026.

If you've ever put salmon on a banquet menu, this conversation will change how you think about where it came from—and who deserves credit for getting it there.