Sustainable Practices in Wild Salmon Fishing

The chapter delves into the methods and practices of catching, storing, and handling wild-caught salmon, emphasizing the use of refrigerated seawater systems for freshness and sustainability. It discusses the economic and environmental aspects of the boat to table model in commercial fishing, comparing traditional processing with emerging co-op models. The conversation also covers the challenges and opportunities in the industry, such as misconceptions about commercial fishing, the impact of large corporate trawling operations, and the differences between wild-caught and farm-raised salmon.