Salmon Confidential

If you think watching a documentary about wild fish sounds boring, this film may well change your mind. It provides sobering insight into the inner workings of government agencies, and includes rare footage of the bureaucrats tasked with food and environmental safety. It reveals how the very agency tasked with protecting wild salmon is actually working to protect the commercial aquaculture industry, to devastating effect.
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Community Supported What? CSA, CSB, CSR, CSW, CSF?

Spend a little time in the presence of a local food advocate and you’ll hear a string of acronyms beginning with CS: Community Supported Agriculture (CSA), Community Supported Bakery (CSB), Community Supported Restaurant (CSR), Community Supported Winery (CSW), Community Supported Fishery (CSF). What is all this community support about and what do these programs really mean?
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Breakup of Farms into 5-acre Farmettes Puts Shellfish at Risk

Shellfish production is a $100 million business in Washington, and Samish Bay contains many thousands of acres of shellfish farms. Nonpoint pollution, most often caused by agricultural runoff, has closed the shellfish beds repeatedly over the last several years. Now both Skagit County and the state of Washington are focusing on the problem.
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It's Spring! It's Salmon Season!!

While one of the true signs of spring is fresh LOCAL asparagus; here in Puget Sound we have a second measure – salmon! Jon and Paula, from Wild Salmon Seafood Market, have put together this great chart of wild salmon “openers” to help you choose the kind of salmon and the source.
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Chris King Brings Sustainable Seafood to Town and Country Markets

GoodFood World took the opportunity to talk with Chris King, Seafood Specialist for Town and Country Markets; here’s what he had to say about sourcing sustainable seafood.
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A Tale of Two Fish - Which Would You Rather Eat?

We are just beginning to understand that we may soon reach the end of the line – pun intended – for some of our “keystone” fish species: salmon, sea bass, cod and tuna. Top chefs in the US and Europe are pushing for sustainable seafood; “sustainable sushi” bars are popping up in cities across the country; and food service giants are offering sustainable seafood. But how is a discerning consumer going to find good quality, sustainable fish to purchase for his or her own table?
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Frozen Fish Help Cool the Climate

The need for speed with perishable foods makes air cargo the only practical way to get fresh fish to customers an ocean away. But once the seafood is frozen, there’s no rush, and it can take a slow boat trip to market. Mile for mile, ton for ton, air cargo puts out at least 20 times more carbon dioxide than shipping at sea does. “Frozen-at-Sea” processing delivers perfect fish to retailers, restaurateurs, and consumers.
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Doing Business with a Handshake to Market Perfect Fish – Triad Fisheries

Even perfect fish don’t easily get from boat to table, there are stops along the supply chain. Mark Tupper, Triad Fisheries, does business the old-fashioned way: “I pay the fishermen as I sell the fish. Business is done with honor and with a handshake.” While no money is exchanged up front, Tupper is responsible to get the best price possible for the catch.
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Catching the Perfect Fish

Alive with shimmering color, a king salmon or lingcod is a beautiful fish as it comes out of the water. Keeping that freshness from the boat to the table is a skill that fishermen like Krist Martinsen and his sons, Olin and Karl, have learned.
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Fishing Vessel Constance, Sitka AK

Krist Martinsen and his sons, Olin and Karl, are troll fishermen on the Fishing Vessel Constance out of Sitka Alaska. Once you’ve seen the salmon or ling cod come off the F/V Constance, you’ll never look at seined or netted fish again.
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