The story of a fish-hating restaurant cook turned wild fish evangelist who saw the light about aquaculture (or rather, tasted it).
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“To cherish what remains of the Earth and to foster its renewal is our only legitimate hope of survival.” – Wendell Berry
The genie is out of the bottle. Last month (March 2019), the U.S. Food and Drug Administration (FDA) lifted the import restriction that prevented genetically modified salmon from entering the United States. The company can now import the eggs of genetically modified salmon from its research and development center in Canada to its grow out facility in Indiana, and sell the salmon as food.
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Twin Cities are more savvy about sustainable seafood, but what does that mean? It’s complicated
Coverage in the food section of the St. Paul, Minnesota Pioneer Press explored new developments in what sustainable seafood means and what’s available to chef and consumers, calling out Nordic Blu Salmon in their section on “The Future.”
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Nordic Blu Salmon was cited in an article that ran in Restaurant Hospitality and Food Management on the dramatic improvements made in aquaculture — and how they far outpace perceptions of the industry.
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Nordic Blu Salmon debuts at Seafood Expo North America and at retail — and wins coverage in major trade publications.
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