Salmon is not only farm raised Atlantic salmon, it is so much more. There is a great diversity in species and biology within the salmon family of fish. This diversity translates into a variety of tastes and consistencies of the flesh that anyone interested in seafood and cooking should know and explore. The talk will present some of this variety and how to incorporate this variation into your culinary skills, talk about how knowing the biology of salmon will make you a better cook or salmon aficionado, and explain what makes a salmon fresh.
Peter Johnsen was born in New Jersey but grew up in Norway where he completed a Masters of Science in Ecology from the University of Bergen. His first work as a biologist in Norway was to study impacts of fish farming on wild Atlantic salmon runs. Since moving to the US, he has worked with recovery of endangered and threatened Pacific salmon and steelhead populations in the West Coast. Through his work, he got interested in the diversity of salmon fishes and he wants others to be as excited about these fish as he is. Currently he works for NOAA Fisheries in Gloucester, where he mostly works on reducing human impacts on endangered sturgeon. Peter's presentation is unrelated to his work at the agency and any opinions expressed are his own.
This program is virtual. Please register to receive the Zoom link.Virtual