I remember seeing my first farmed finfish in the 80s – it was a flaccid, mushy trout with very little ‘true’ flavor. I had no idea how the intersection of ideas at that moment would impact my life many decades later. The fish wasn’t very good, but the idea itself was ancient wisdom that really works. Had I been wiser at the time, perhaps I would have become more of an early adopter and advocate for change.
Dive into Chef Andrew Zimmern’s exploration of farmed fish & its role in sustainably feeding the world’s growing populations!