Andrew Zimmern took his first trip to the Patagonia to learn about Verlasso’s practices first hand. Andrew followed Verlasso’s production from egg to harvest, he met with the scientists, farmers and production team to learn how Verlasso is farming salmon sustainably. See his experience below.
Chef Zimmern’s Recipes
ANDREW ZIMMERN'S BACK OF THE KITCHEN SALMON TARTARE
CHEF ANDREW ZIMMERN'S COLD POACHED SALMON RECIPE
THAI COCONUT SALMON HEAD SOUP
Andrew’s Blog Posts
THE FARMED FISH DILEMMA SOLVED
ANDREW ZIMMERN TOUTS VERLASSO'S MODEL FOR SUSTAINABLE SALMON FARMING
