Today’s guest is Steve Kurian from Wild for Salmon, a fisherman owned business that makes fresh/frozen wild Alaskan sockeye salmon available to you at a good price.
In today’s episode, Steve and I discuss:
- how the Bristol Bay Salmon Fishery is regulated
- the difference in taste between the variety of species of salmon
- programs in place to preserve the Bristol Bay
- labeling of fish
- …and much more
Please consider rating the podcast with five stars and leaving a one or two sentence review in I-tunes or on Stitcher. This helps in bringing the podcast to the attention of others. If you know someone who you think would benefit from this podcast, please use the buttons on this page to share. If there is someone you would like to hear interviewed or specific questions you would like me to address in future interviews, please email firstname.lastname@example.org
Thank you for listening.
Jennifer M. Dolan is a registered dietitian nutritionist with over three decades of experience in critical care where she developed expertise in metabolism of food. She developed an appreciation for food culture and tradition through her travels and believes that one can experience a sense of place through food. She is the founder and editor in chief of Terroir News which reports news and information on the concept of terroir.