When
a man speaks of the feel of a raw salmon belly on his bare hand as “something to be adored,” you know he’s a true aficionado.
Mark Tupper is the president of sustainable salmon-fishing operation Triad Fisheries because he loves fish, and he wants to share that with others. “Good salmon doesn’t taste fishy— it tastes like ocean,” he told is in our live interview last night, “It shouldn’t even need sauce.”
He knows what he’s talking about, because nobody in the world sells fresher fish than Triad Fisheries. Using a specially developed technique, their fishermen freeze salmon to -30 degrees within hours of being caught, arresting their biological clocks. Deep freezing fish not only allows Triad to offer freshness to all their customers year-round, it also lets them focus solely on intensely nutritious and delicious wild salmon that are fished in sustainable patterns.
Curious to learn more? Listen to our interview in the archives, or visit Triad Fisheries to find out where to purchase their sustainable salmon!




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