Chef, contributing editor and seafood expert Barton Seaver demonstrates how to use Alaska salmon from nose to tail. In this video, he offers suggestions for using all parts, inspiring culinary creativity with optimal profitability.
About The Author
Barton Seaver is on a mission to restore our relationship with the ocean, the land, and with each other—through dinner. He has translated his illustrious career as a chef into his leadership in the area of sustainable seafood innovations. Barton is a firm believer that human health depends on the health of the ocean and that the best way to connect the two is at the dinner table.
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