KUOW news ran a story today about the pros of buying and selling Frozen at Sea Salmon.
A lot of local Washingtonians would rather buy local salmon than support out of state fishermen. However, most of the King salmon and silvers that go straight to our restaurants come out of Alaska. The Pike Place market in Seattle, WA provides fresh and frozen salmon all from Alaska.
Did you know that fishing is already a low emissions industry? Greenhouse gases matter to us! When you account for Salmon being flown to its next destination instead of shipped by boat, the carbon emissions increase. Alaska Air is the only airlines coming out of Alaska. They promise lower emissions. They are using a newer fleet of airplanes in order to decrease their emissions while delivering their services.
Freshly caught, not frozen and shipped salmon, is what we would call in the industry "ice fish". It is more likely to perish and so it has to be sent by plane immediately to keep the product fresh. This makes the "fresh" cost more to our environment, another reason to buy Frozen at Sea Salmon. Iced fish are caught the same way as FAS fish and immediately thrown into a fish hold being packed with ice. They can be eaten right away and are served in restaurants all over the world.
Helene York with Bon Apetit Management supports FAS salmon and their low carbon emissions. At first they were skeptical about the quality of the fish being previously frozen. However the chefs have tried high quality FAS salmon and are convinced that it is an amazing product. The freshness is frozen in at the time the fish is caught and it makes for a wonderful product and in the long run that will last a lot longer.
To see the transcript of this story go to KUOW's website.
Do you agree with the points made in this article? Or do you have another opinion to share here? Leave us a comment.
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