Navigating the waters of serving sustainable salmon in big volume can be challenging. The facts can be confusing—is farmed better than wild-caught? Is frozen salmon bad? What about bycatch? And then there’s the ever-changing ecology of our oceans, which are unquestionably fragile and in need of better stewardship.
Foodservice operations at places like Stanford University, Microsoft and the Sitka School District, in Alaska, have found that working with fishermen can lead to a gre