Everyone Mistakenly Puts These Foods in The Fridge

We all rely on our refrigerators to keep our food fresh and tasty. They help prevent spoilage and preserve the flavors we love. However, there are some common misconceptions about what should and shouldn’t go in the fridge. Many of us unknowingly store things in the wrong places, like condiments and fruits that don’t actually need to be cold.

In this article, we’ll uncover the truth about what items should and shouldn’t be stored in the refrigerator. We’ll explain it all in simple terms, so you can make smart choices about where to keep your everyday items. Let’s dive in and learn the real facts behind refrigerator storage, and how it can help keep your food at its best.

Avocados Like To Ripen In The Warmth

Avocados, known for their buttery texture and vibrant green flesh, have become a staple in many kitchens. But did you know that refrigerating avocados can hinder their ripening process and affect their flavor?

Avocados are climacteric fruits, which means they continue to ripen after being harvested. This ripening process is driven by an enzyme called ethylene, which is released naturally by the fruit. Refrigeration suppresses the production of ethylene and slows down the ripening process, leading to dull, underdeveloped avocados.

Moreover, low temperatures in refrigerators can cause the avocado’s delicate flesh to become rubbery and adversely affect its taste. Cold air can also penetrate the fruit, leading to undesirable texture changes and potential moisture loss.

To ensure optimal ripening and flavor, store unripe avocados at room temperature until they reach the desired ripeness. Once ripe, they can be refrigerated for a few days to prolong their shelf life. By keeping avocados out of the fridge until they are ripe, you can enjoy their creamy goodness at its very best.

An Apple A Day Keeps The Fridge Away

Apples, with their crispness and juicy goodness, are a popular fruit. But did you know that refrigerating apples can compromise their texture and taste? Refrigeration can cause apples to lose moisture, resulting in a mealy and less enjoyable eating experience. The cold air can also affect the natural balance of flavors, diminishing the vibrant and crisp taste we associate with fresh apples.

To maintain optimal quality, store apples at room temperature in a cool, well-ventilated area, away from direct sunlight. If you have a large quantity of apples, consider storing them in a cool cellar or pantry. By keeping apples out of the fridge, we can preserve their natural texture, flavor, and crunch, ensuring a delightful snacking experience.

Display These Bright Fruits On A Table (not in the fridge)

Citrus fruits, like oranges and lemons, bring a burst of tangy flavor and refreshing zest to our meals and beverages. Citrus fruits have a unique structure and composition. When exposed to cold temperatures, the delicate membranes that hold the fruit’s juice can become damaged, leading to a loss of juiciness and texture. Moreover, refrigeration can cause the fruit to dry out, resulting in a less enjoyable eating experience.

Additionally, the low humidity within the fridge can accelerate the breakdown of vitamin C in citrus fruits. Vitamin C is an essential nutrient that contributes to our overall health and immune system function. To retain the maximum vitamin C content, it’s best to store citrus fruits at room temperature.

By storing citrus fruits in a cool, well-ventilated area away from direct sunlight, we can prolong their freshness and preserve their vibrant flavor. Let’s embrace the natural resilience of citrus fruits and relish their juicy goodness by keeping them out of the fridge, ensuring each bite is a refreshing and invigorating delight.

Chocolate Is Best In The Pantry

Chocolate, with its delectable taste and creamy texture, is a beloved treat enjoyed by many. But did you know that refrigerating chocolate may not be the best choice? Contrary to popular belief, storing chocolate in the fridge can actually have a negative impact on its flavor and texture. Let’s explore the science behind it.

When chocolate is exposed to cold temperatures, it undergoes a process called “chocolate bloom.” This occurs when moisture condenses on the surface of the chocolate, leading to a dull, whitish appearance. While it is safe to consume, bloomed chocolate loses its smoothness and becomes less appealing.

Furthermore, refrigeration can also cause chocolate to absorb odors from other foods, altering its taste. The cool, moist environment can introduce unwanted flavors, compromising the rich and distinctive character we love in chocolate.

To maintain the quality of your chocolate, store it in a cool, dry place at a consistent temperature between 60°F and 70°F (15°C and 21°C). A pantry or cupboard away from direct sunlight is an ideal spot. By doing so, you can savor the true essence of your favorite chocolate treats, ensuring a delightful and unblemished indulgence every time.

Tomato Flavor Dulls In The Fridge

Tomatoes, with their vibrant colors and juicy flesh, are a versatile ingredient enjoyed in various dishes. However, did you know that refrigerating tomatoes can negatively impact their flavor and texture?

Tomatoes are highly sensitive to temperature changes, especially when exposed to cold environments. Refrigeration can cause the tomato’s delicate cell structure to break down, resulting in a mealy texture and loss of their characteristic juiciness. The cool temperature also hampers the natural ripening process, leading to a less flavorful tomato.

The cold environment of the fridge can affect the tomato’s flavor profile. Low temperatures can inhibit the production of volatile compounds responsible for their rich taste and aroma, resulting in a blander eating experience.

These Tear-Inducing Flavor Bombs, Would Rather Not Mingle With The Cold Crowd

Onions prefer to show off their pungent personalities when stored at room temperature. While it may seem intuitive to store onions in the fridge, doing so can actually compromise their texture and taste.

Onions are sensitive to moisture and cold temperatures. Refrigeration exposes them to excess moisture, leading to a higher likelihood of mold and decay. The cool environment of the fridge can also cause onions to become soft and mushy, diminishing their natural crunch and texture.

Additionally, onions have a natural tendency to absorb odors from their surroundings. Placing them in the fridge alongside other strong-smelling foods can result in an undesirable taste transfer, affecting the overall flavor of the onions.

Ah, The Versatile Eggs!

Eggs, a breakfast staple, provide us with a nutritional boost and culinary possibilities. While it may seem logical to store eggs in the fridge, refrigeration is not always necessary.

Eggshells are porous, allowing for the exchange of gases. When eggs are refrigerated, condensation can form on the shell’s surface, making it easier for bacteria to penetrate. The cold temperature inside the fridge can cause flavor absorption, exposing eggs to odors from other foods.

Interestingly, eggs come with a natural protective coating called the “bloom” or cuticle, which helps seal the shell and preserves freshness. Refrigeration can wash away this protective layer, making eggs more susceptible to contamination.

To maximize the quality and shelf life of eggs, store them in a cool, dry place, ideally in their original carton. This allows them to maintain their natural freshness and protective bloom. By adopting conservational storage practices, we can enjoy eggs that retain their flavor, nutritional value, and versatility in various culinary creations.

Sweet, Golden Honey—The Nectar Of The Gods—Has No Need For Refrigeration

Honey, a natural sweetener cherished for its golden hue and rich taste, holds a special place in our kitchens. However, refrigerating honey may not be the best way to preserve its quality and deliciousness.

Honey is a natural preservative. It has a low moisture content and a high sugar concentration, creating an environment that is unfavorable for bacterial growth. Refrigeration can introduce moisture, leading to potential fermentation and spoilage.

Moreover, cold temperatures cause honey to thicken and crystallize, making it harder to scoop and enjoy. While crystallization is a natural process, refrigeration accelerates this transformation, altering the texture and consistency of honey.

To keep honey fresh and flowing, store it in a cool, dry place at room temperature. Ensure the container is tightly sealed to prevent moisture absorption.

Don’t Jam This Item In The Fridge

Jam, a delightful spread bursting with fruity flavors, adds a touch of sweetness to our breakfasts and desserts. While it may seem logical to store jam in the fridge, refrigeration is not essential for its preservation.

Jam contains high levels of sugar, acting as a natural preservative. This high sugar content creates an inhospitable environment for bacterial growth, ensuring the long-term safety of the product. Refrigeration is unnecessary for maintaining the freshness and quality of properly sealed jam.

Additionally, cold temperatures can cause the jam to solidify and lose its spreadable consistency. The cool environment of the fridge can also lead to moisture absorption, compromising the texture and taste of the jam.

To keep jam at its best, store it in a cool, dark pantry or cupboard, away from direct sunlight and excessive heat. Ensure the jar is tightly sealed to prevent air exposure.

Cucumbers Don’t Like To Be Kept Cool

Crisp, cool, and oh-so-refreshing, cucumbers are a popular addition to salads and sandwiches. Cucumbers are composed mostly of water, making them sensitive to cold temperatures. Refrigeration can cause the cucumber’s cells to break down, resulting in a soggy and wilted texture. The cool environment of the fridge can also accelerate moisture loss, leading to dehydration and a loss of freshness.

Moreover, cucumbers are known for their natural defense mechanism: an enzyme called “pectinase.” When exposed to temperatures below 50°F (10°C), this enzyme becomes active and can cause the cucumber to become soft and mushy.

To maintain the optimal texture and taste of cucumbers, store them in a cool, dry place away from direct sunlight. If needed, wrap them loosely in a cloth or paper towel to absorb excess moisture.

Ketchup Belongs In The Pantry

Ketchup, the trusty sidekick of fries and burgers, holds its own without refrigeration. Its tangy goodness and vibrant red color are ever-ready to add that extra zing to your favorite meals. It’s time to set ketchup free from the clutches of the fridge!

Garlic Thrives On Your Countertop

Garlic, the vampire’s worst nightmare and the chef’s best friend, loves to hang out on the countertop. Its powerful aroma and zesty kick bring life to any dish. No need to lock this flavor powerhouse in the fridge—it enjoys its independence!

Sitting Alongside Ketchup Outside Of the Fridge Is Mustard

Oh, mustard, the golden warrior of condiments, doesn’t mind a little warmth. It’s ready to add a tangy twist to your sandwiches and hot dogs, even without the icy embrace. Let it break free and show its true colors!

Pickled Pickles In the Pantry

Pickles, the zingy cucumbers that took a flavorful plunge, are happy as can be outside the fridge. Their crisp texture and sour punch can brighten up any meal. So keep them out, and they’ll be your crunchy companions!

Banana’s Do Best On Your Shelf

Bananas, those sunny companions of joy, prefer to stay out of the frosty limelight. With their vibrant yellow hues and buttery-soft texture, they add a touch of tropical zest to your day. So let them roam free, unburdened by the chilling embrace of the fridge.

Keep This One At Room Temperature Please

Soy sauce, the dark knight of umami, doesn’t need the cold shoulder. Its savory depth and salty splendor enhance stir-fries and sushi rolls alike. Let it flow freely from its bottle—no fridge time required!

Olive Oil Shines Outside Of The Fridge

Olive oil, the liquid gold of the Mediterranean, isn’t fond of frosty environments. Its rich flavors and silky texture shine when stored in a cool, dark pantry. Let it be the shining star of your dressings and culinary creations!

Keep This Spicy Peppers In The Warmth

Spicy, tangy, and full of personality, pickled peppers are the life of the party. They revel in their jar, bursting with flavor and ready to spice up your sandwiches and nachos. No fridge chains can contain their fiery spirit!

Keep These Accessible And Ready To Munch

Carrots, those vibrant orange wonders, prefer the crispness of the kitchen counter. Their natural sweetness and satisfying crunch make them a perfect snack or a colorful addition to your salads.

Ah, The Tantalizing Taste Of The Tropics

Fruits like mangoes, pineapples, and papayas prefer the warm embrace of your countertop. Their juicy goodness and vibrant colors bring a slice of paradise to your day. Keep them outside the fridge to enjoy their exotic allure!

Creamy Or Crunchy, Peanut Butter Doesn’t Mind A Little Warmth

This nutty spread sticks to its principles even outside the fridge. Slather it on toast, mix it in smoothies, or enjoy it straight from the jar—the choice is yours!

Bread Enjoys A Cozy Spot On Your Kitchen Counter

Its soft, pillowy goodness is at its best when kept at room temperature. Savor the aroma as you slice into a fresh loaf and let your taste buds rejoice!

Let These Melons Mellow

Watermelons, cantaloupes, and honeydews—they’re the refreshing kings of summer. These juicy orbs thrive outside the fridge, ripening into succulent delights. Take a bite and let the sweet juices burst forth, quenching your thirst in the most delightful way!

Pears Do Best In Plain Sight

Pears, the elegant and juicy fruits, are at their peak when given a little freedom. Let them grace your countertop, turning from firm to juicy perfection. Sink your teeth into their delicate flesh and experience a symphony of flavors!

Flour, The Versatile Foundation Of Baking, Doesn’t Need To Chill Out

Keep it in a dry and cool pantry to maintain its powdery perfection. Let it unleash its magic as you create fluffy cakes, crispy cookies, and delectable pastries!

Potatoes Thrive In A Dark And Dry Environment

The fridge’s cold air can turn their starchy insides into an undesirable texture. Keep them cool but not chilly, and they’ll be ready to transform into comforting mashed potatoes or crispy fries!

Tuna Doesn’t Need To Hang Out With The Cold Crowd

Canned tuna is sealed tight and ready to go, making it a convenient and tasty addition to your meals. Whip up a tuna salad or create mouthwatering sandwiches—it’s time to ride the wave of flavor!

Breakfast Warriors, Rejoice!

Cereal is a champion outside the fridge. Whether you enjoy it with milk or as a dry snack, its crispy goodness remains intact. No need to send it to the chilly land—keep it at arm’s reach for a quick and tasty morning fuel-up!

Pumpkins – Whether Carved Or Not – Like To Be Out In The Open

Pumpkins, the symbols of fall, prefer to strut their stuff on the countertop. Their vibrant colors and earthy sweetness make them a centerpiece of autumn feasts. Embrace the season and let the pumpkin’s warmth fill your kitchen with cozy vibes!

Cold Spices Are A No-No

Spices, those flavor-packed superheroes, don’t need refrigeration to save the day. Their vibrant colors and aromatic wonders are best preserved in a cool, dark pantry. Keep them at your fingertips, ready to add a pinch of magic to your culinary creations!

Eggplant Should Be Planted Right On Your Counter

Eggplant, the purple beauty of the vegetable kingdom, loves to soak up the spotlight outside the fridge. Its firm and glossy skin holds the promise of savory wonders. Grill it, roast it, or turn it into a creamy dip—it’s at its best when it can show off its rich flavors without the chilling interference.

The Tropical Royalty Known As Pineapple!

This spiky delight doesn’t need a cold throne to rule. Its vibrant yellow flesh, bursting with juicy sweetness, keeps its sunny personality intact when left outside the fridge. Slice it up for a refreshing treat or add it to your favorite dishes for a tangy twist!



New ‘Butter’ Made from CO2 Could Change Food Production

Kelly Taylor



A new type of butter that doesn’t need animals or farmland might soon be available in the US. This innovation, created by the start-up Savor, uses carbon dioxide (CO2) to make a vegan fat. This could help reduce carbon emissions and protect rainforests.

Savor’s “butter” is made in a way similar to how fossil fuels are processed, not food. Kathleen Alexander from Savor says, “There is no biology involved in our specific process.” This butter doesn’t need animals, fertilizers, hormones, or antibiotics. It’s real fat, not a substitute, so it carries the same calories and flavor without the environmental drawbacks.

Savor’s method involves taking CO2 and adding heat and hydrogen to create fat chains. These are then mixed with oxygen from the air to produce fats and oils similar to those we use in cooking. This process avoids the use of animals, palm plantations, and harmful chemicals, making it an efficient and eco-friendly method.

Savor is working with chefs to create recipes using this new butter. They are offering samples to professional chefs and bakers to test in their kitchens. This innovation could change how we make milk, ice cream, cheese, meat, and tropical oils.

Bill Gates, who supports Savor, highlights the benefits of this new butter in a blog post. He explains that the process does not release greenhouse gases, uses no farmland, and requires very little water. Importantly, it tastes like real butter because it chemically is.

Cows produce a lot of methane, a powerful greenhouse gas. According to UC Davis, cattle are the largest agricultural source of greenhouse gases, contributing to 14.5% of global emissions. While there are dairy alternatives like margarine, these often rely on plant oils, which still need land and resources to grow. Palm oil, for instance, has been linked to deforestation and biodiversity loss.

Savor’s butter stands out because it doesn’t require the plants, animals, or chemicals used in traditional fat products. So far, Savor has raised over $33 million from investors like Breakthrough Energy Ventures and Climate Capital. The company hopes to bring its butter to the market soon and is also exploring making other products like milk, cheese, and tropical oils.

This new butter could be a big step towards more sustainable food production, offering the same taste and quality without the environmental impact.

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Tiny Saunas Help Frogs Fight Deadly Fungus

Renee Yates



A little heat might be the answer to help frogs fight a dangerous fungal infection.

Researchers have found that tiny brick saunas, warmed by the sun, can help green and golden bell frogs battle chytrid fungus. This fungus has been a major problem, causing declines in at least 500 amphibian species, including these frogs, which have disappeared from much of their natural habitat in Australia.

Chytrid fungus thrives in cooler temperatures but can’t survive above 86°F. Frogs, however, prefer slightly cooler temperatures, around 84°F, which still isn’t ideal for the fungus. Infection rates go up in winter when it’s colder.

Anthony Waddle, a conservation biologist at Macquarie University in Australia, wanted to see if warmer shelters could help frogs fight off the fungus. He and his team set up 12 outdoor habitats, each with water, fake plants, and black masonry bricks inside little greenhouses. Some habitats had only healthy frogs, while others had a mix of healthy and infected frogs. Half the shelters were shaded, and the other half were left in the sun to test different temperatures.

The frogs quickly made themselves comfortable in the saunas. When it was about 68°F to 77°F outside, the unshaded bricks provided an extra 15 to 20 degrees of warmth. The shaded shelters were about 4.5 degrees cooler than the unshaded ones.

Frogs in the warmer, unshaded shelters had higher body temperatures and milder infections over the 15-week study. Even shaded saunas helped infected frogs fight the disease, increasing their survival rate to be similar to that of healthy frogs.

Frogs that overcame the infection were less likely to get sick again. The study found that frogs that had fought off the fungus before were 23 times more likely to survive a reinfection.

These saunas could be a big help for bell frogs and other urban-dwelling amphibians. “Bell frogs used to live in people’s toilets and letterboxes and everywhere before chytrid,” says Waddle. “Creating these warm habitats might help them increase their numbers again.”

The shelters are cheap and easy to build, so frog enthusiasts could set them up in their gardens, says Erin Sauer, a disease ecologist at the University of Arkansas.

However, not all frog species will benefit from these warm hideouts, cautions Cori Richards-Zawacki, an amphibian biologist at the University of Pittsburgh. Some species that like cooler environments, like the Panamanian golden frog, might not find these saunas helpful and could even become more vulnerable to the fungus at higher temperatures.

“Chytrid is a massive problem,” Waddle says. While the study doesn’t offer a complete solution, it does provide some hope.

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South Sudan’s Major Effort to Protect World’s Largest Mammal Migration

Shannon Jackson



South Sudan is working hard to protect the largest land mammal migration in history. The country has teamed up with the nonprofit African Parks to safeguard the many species that depend on this ecosystem.

The migration helps animals like the white-eared kob, tiang, Mongalla gazelle, and bohor reedbuck survive seasonal changes. The goal of the partnership is to protect up to six million animals on the east bank of the White Nile, a tributary of the Nile River.

Despite facing challenges like flooding, famine, and a recent civil war, many animals have survived by following ancient migration routes. They travel through “No Man’s Land,” vacant areas left by indigenous tribes for the animals to pass through. In 2022, African Parks and South Sudan signed a 10-year agreement to manage Boma National Park and Bandingilo National Park, both located in these areas, to help protect the species.

Researchers knew about the migration but didn’t understand it well. To learn more, African Parks, South Sudanese students from Juba University, and local people conducted aerial surveys over six months in 2023. They collected data daily, counting and identifying each species. They found that the animals moved in a circular route influenced by rainfall, as they searched for water resources.

David Simpson, park manager for African Parks, shared his experience from one of the surveys. “We flew for the first 30 to 40 minutes, and we didn’t see anything. I was like, ‘Oh, no, maybe it’s over. Maybe the wildlife has already disappeared,'” he told ABC News. “Then we get out there and we start hitting one, two, three, four. Then we start hitting hundreds and then we start hitting thousands, and then tens of thousands, then hundreds of thousands.”

To better understand the animals’ movements, African Parks began collaring species involved in the migration, as well as giraffes, lions, Nile lechwe, elephants, and cheetahs. Last year, rangers collared 126 animals across different species, and this year they collared 127, with plans to increase the number each year.

South Sudan is home to seventeen ethnic groups, each relying on the animals for clothing, shelter materials, medicine, and cultural traditions. They see the migration as a sacred symbol of abundance and prosperity. The communities are also working with African Parks to learn conservation measures that reduce threats to wildlife.

“Most people view the migration as something that has been going on for centuries,” Anthony Abang John Urbano, a member of the Bahr el Ghazal tribe, told ABC News. Urbano has worked as a backseat observer during the aerial surveys and continues to work as a control operator with African Parks. “When it comes to some specific communities, [the migration is] a mystery, but they all are benefiting from the same migration — it’s a mutual benefit,” he said.

African Parks has hired many indigenous members to help bridge the gap between conservation and the needs of local communities. Together, they work to raise awareness about animal conservation and involve the community in preserving the ecosystem.

“They are really proud that we are exposing that natural resource, especially the wildlife under conservation of South Sudan,” said Juanna Kenneth Ali, a member of the Moru tribe and a technician for African Parks. “They are really proud that I am part of a group who did great work exposing our nature to the world.”

As South Sudan faces increasing human development, including road construction and bushmeat poaching, the sustainability of wildlife and ethnic communities is threatened. African Parks predicts that without continued partnership and education on conservation, the animals could disappear within five to ten years. However, they stress that conservation must be balanced with tourism to help boost the economy.

“When it comes to understanding the wildlife and interacting with communities, human development can only lead to a sign of an animal losing its natural behaviors and, some suggest, losing agility,” noted Mapour Kuot Mungu, a control operator for African Parks’ South Sudan team and a member of the Bahr el Ghazal tribe. “With time, these animals become vulnerable to practices being caused by humans.”

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Basketball Star in the Making: One Man’s Amazing Journey

Shannon Jackson



Nkwain Kennedy Lamiress is chasing his basketball dreams all the way from Cameroon, Africa. He’s become famous on social media for his hard work and positive attitude. Even NBA players are taking notice!

Kennedy doesn’t have fancy equipment or courts to practice on. Instead, he uses what he can find – stairs, tires, and bottles. He shares videos of his training on TikTok and Instagram, where millions of people follow him.

“I’m going to say something that’s hard to hear. You’ll have to let people underestimate you,” Kennedy says in one of his popular videos. He believes in himself, even when others don’t.

Kennedy’s dedication has caught the eye of some big names in basketball. NBA champion Stephen Curry started following him online. Another player, Lamar Odom, was so impressed that he sent Kennedy new shoes and basketballs.

Every day, Kennedy wakes up early to do chores. Then he walks 25 minutes to a clay court where he practices for hours. After that, he lifts weights in a homemade gym.

Making it to the NBA is incredibly hard. Less than 1% of all basketball players in America make it. The odds are even tougher for someone from another country. But Kennedy isn’t giving up.

Life in Cameroon isn’t easy. The country has been at war for years, and many people live in poverty. Sometimes Kennedy has to stop practicing and run for safety when there’s fighting nearby.

Despite these challenges, Kennedy stays positive. He wants to inspire other kids in Cameroon. “It doesn’t matter where you come from, you can achieve what you want,” he says.

Kennedy often posts inspiring messages online. Some of his favorites are:

  • “Believe in yourself and you will be invincible.”
  • “Change will not come if we wait for some other person or some other time.”
  • “Quitting is not an option. I will keep working till I become better at this.”

Kennedy shows that with hard work and a good attitude, you can chase your dreams no matter where you’re from or what obstacles you face.

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Anglers Take Action: Buying a River to Save Endangered Salmon

Kelly Taylor



Alarmed by dwindling salmon populations, a dedicated group of anglers in Scotland has taken a bold step. The Blairgowrie Rattray and District Angling Association (BRDAA) recently purchased a four-mile stretch of the River Ericht, a vital spawning tributary for the River Tay system.

The Ericht, flowing through the town of Blairgowrie, has seen a concerning decline in salmon stocks. The BRDAA blames factors like historical water extraction for industry and low water levels. These conditions make upstream migration difficult for salmon, already stressed and vulnerable to predators.

“Salmon stocks are falling across Scotland,” said Grant Kellie, a BRDAA member and representative of the Scottish Gamekeepers Association’s fishing group. “Rod catch numbers are at a record low.” He pointed to water abstractions – diversions for mills and fish farms – alongside aging Victorian weirs as culprits disrupting water flow, especially during dry periods.

The BRDAA is no stranger to conservation efforts. For years, their members have participated in river cleanups, planted trees, and managed invasive species. Owning this section of the river strengthens their position when advocating for change.

“This is not just an issue on the Ericht,” Kellie emphasized. “Many Scottish rivers face similar challenges, hindering the migration of these crucial fish.” He called upon the Scottish government to take decisive action and implement effective strategies to protect salmon. “The current national strategy isn’t working,” he declared. “With salmon now endangered, time is running out for this iconic species.”

Despite the challenges, the BRDAA remains hopeful. Early signs are encouraging, with 38 salmon caught and released this year during the spring run – a key spawning period. They believe their expanded control over the river will provide valuable data to support their lobbying efforts.

The BRDAA’s initiative has garnered praise. “They deserve great credit for taking this critical step,” said George Thomson of the SGA Fishing Group. “This demonstrates their deep passion for salmon and their commitment to this way of life.”

The Scottish government has yet to comment on the BRDAA’s actions, but one thing is clear: these determined anglers are taking matters into their own hands to ensure the future of salmon in the River Ericht.

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