Kevin Davis is a chef who fishes. He cares deeply about wild fisheries, so much so that he has lobbied for them in Washington, D.C., and has made sustainability a founding concept for both of his Seattle restaurants, Blueacre Seafood and Steelhead Diner. Now Davis is part of a national effort by restaurateurs and conservationists trying to stop a proposed mining operation in Southwest Alaska’s Bristol Bay, site of the world’s largest sockeye salmon fishery. The effort is called Savor Bristol…