Come taste the only sustainably raised Atlantic salmon in the world at Harmons Fish Feast Frenzy on Friday, August 1 at 7:00 p.m. at Harmons City Creek to celebrate the addition of Verlasso Salmon to Harmons.
People who love fish love salmon. People who don't like fish like salmon. Humans gobble salmon at an amazing rate and though many purists turn up their nose at farmed salmon, aquaculture has to be the future. There's no way we can continue to harvest wild salmon at the rate we do.
The puzzle is how to farm fish sustainably. People all over the world are trying to solve this. One company, Verlasso, is coming close. Some of the challenges in farming salmon include the amount of wild fish need to feed these carnivores–vegetable feed can result in lower Omega-3 oils in the fish.
Normally it takes about 13 pounds of feeder fish to produce one pound of salmon. Verlasso has reduced this ratio to 1:1. Fish farming, like most animal farming, results in increased pollutants. Verlasso's practice of letting its pens rest helps keep the Patagonian waters where it's raised clean.
Monterey Bay Aquarium has given Verlasso a “Good Alternative” rating.
Which is all great, but who cares if the fish doesn't taste good?
Harmons, which is bringing Verlasso in to Utah for the first time, gives you a chance to decide. (Prediction: You'll love it. And soon you'll be able to buy it from Harmons to cook yourself.)
Come taste–and learn about– the only sustainably raised Atlantic salmon in the world at Harmons Fish Feast Frenzy on Friday, August 1 at 7:00 p.m. at Harmons City Creek to welcome Verlasso Salmon to Harmons.
There are only a few seats left at this five course menu–take a look at the menu below, a five-course meal to follow Pok Pok and hors d'oeuvres on the roof.
Go here to make your reservations:
Here's the menu.
Roof Hors d’oeuvres: Smoked Mussels, Smoked Crab Polenta Cakes with Roasted Red Pepper Aioli, Verlasso Salmon Kabobs, and Marinated Veggie Skewers
First Course: Candied Salmon Cheeks with Sea Vegetable and Leek
Second Course: Smoked Salmon and Mango Ceviche
Third Course: Chorizo Mussel Consommé with Poached Verlasso Salmon
Fourth Course: Grilled Verlasso Salmon with Arugula Mint Chimichurri and Quinoa Black Bean Salad.
Fifth Course: Stuffed Figs with Wild Honey and House Gelato
We hear it every day but it's still hard to believe. The May issue of National Geographic put it this way:
“When we think about threats to the planet, we tend to picture cars
and smokestacks, not dinner. But the truth is our need for food poses
one of the biggest dangers to the planet.”
There are so many humans and it's finally becoming clear that we have never figured out really sustainable way to feed ourselves.
Verlasso Seafood is trying to take a step in the right direction.