A reporter and Nutrition Professor for The Atlantic recently returned from a trip to Alaska to observe Alaskan fisherman and salmon processing sponsored by The Alaska Seafood Marketing Institute her observations were:
- people who work in the processing plants often come from other countries and work very hard working 12-16 hour days and 6-7 days a week
- people often do labor intensive work involving their hands, from hauling in the nets, gutting and deboning the fish and weighing cans
- holding fish at correct temperature is vital
- fisherman like their jobs and have been doing so for generations
Its good to really appreciate the hard work that goes into catching the fish, managing the industry to ensure sustainability and the skilled work of the fisherman and processing plants next time you tuck into the wonderful fillet of salmon.
Source:
- http://www.theatlantic.com/food/archive/2010/06/where-wild-salmon-really-comes-from/58502/#toggleBio
Food for thought on Salmon