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I find it shocking that since our childhood, the situation of overfishing has changed from 10% to 90%, with stocks either depleted or fished to their limits. I mean, that's incredibly fast for destroying ecosystems, right? This is shocking. That's why we need these changes. We need a revolution in Our oceans are one of the last truly wild sources of food on the planet, but they are now under serious threat, putting marine life and the livelihoods of the people who depend on them at risk, but there is hope. Thanks to strict regulations and responsible fishing methods, fish can still be a thriving wild product. Let's take another of our sustainable development "superheroes"-Alaska sockeye This salmon is so
good that I love it for breakfast, brunch, lunch, and dinner. I'll squeeze a little lemon and that's it. The diet of sockeye salmon consists of crustaceans, such as krill. Like flamingos turning pink. Yes. Exactly the same. Only through diet. In my opinion, it has one of the most wonderful flavors of all wild fish. Especially because cold smoking adds saltiness and extra flavor to the fish, which is already extraordinary. This is my friend Bart van Olfen. Bart is passionate about seafood, he is a man with a mission: traveling the world in search of the most sustainable fishing communities, delivering incredible fish to us, the consumers, in a way that protects the long-term
health of the oceans. This is the seafood revolution. Our fish of the day is smoked Alaskan sockeye. Salmon migrate back from the ocean to reproduce in the rivers where they were born. Alaskan authorities monitor the return of salmon and only allow fishing when sufficient numbers of fish have gone upstream to spawn, ensuring the protection and sustainability of salmon stocks. These aren't just the best migrants, they're real athletes, right? As you can see, there is less fat here, it is very lean.
They need to get this one, um Oh my God. this diet to reach the same point upstream. Salmon is a true hero of migration. This sockeye salmon was born far upstream in the rivers of Alaska. The current carries them to the sea, where they feed and grow for 5-6 years, gaining strength for the journey back to their birthplace, where they, in turn, will reproduce. When the state of Alaska was founded, the first law was the Sustainable Fishing Act. So they realized the importance of maintaining the health of their part of the oceans. Of course, they are not fishing just for today. That's right. They care about tomorrow. This is the limit of the level of sustainability.
Yes. Today we'll be making Alaskan Smoked Sockeye Salmon with crispy potato rostis, scrambled eggs, and delicious asparagus ribbons. I want to make wonderful crispy potato rosti and a perfectly poached egg. I love the idea of combining something hot and crunchy with something cold and tender. Oh, well, that's it. So, I have grated potatoes, some onions. Here's some thyme that I just picked off the stem, now I'm going to mix it all up and just want to fry it. So, you know what I'm going to do to make this dish even better for us? I'll fry up some delicious eggs. A little oil in the corner.
I break eggs. Look at this. This will be incredible. I like it. Okay, great person. So, I have some lovely seasonal asparagus. What I want to do to celebrate this amazing salmon is to grab a vegetable peeler. I just think sweetness is wonderful. The asparagus pairs so well with the salty tenderness of the salmon. So, look. Yes. We're done, brother. Look at this. So, we put it on a plate. Look at this. Wonderfully caramelized. And then that luxurious egg. Look at this. Beauty. A little lemon. You know, that sweet, almost grassy, mustardy flavor of asparagus and watercress Along with the tenderness of salmon.
Mhm. This is great. This is amazing. This is a wild product. This is natural. It happened. Just as ocean fish stocks are under threat, so are the livelihoods of fishermen, their families, and their way of life. They need their catch to reach the market properly so that their livelihoods and ocean resources are also protected. The Alaskan sockeye salmon fishery is This is the story of Tony Neil and his wife Gwen, who started a fishing business in 1986 with their three teenage children. And now it's a business spanning three generations. And everyone has income and prosperity because they fish very responsibly. If we want to provide fish for future generations, this is the only way.
How lucky are we to be able to eat this delicious food? And this is brought to us by true heroes who show the rest of the world how to do it right, sustainably, and in harmony. That's right. And as we walk the aisles of the supermarket trying to buy dinner and groceries for the week, it's so nice to see those little marks: fair trade, MSC and I approved, and traceability so you know exactly where your fish came from. You can trace the product back to its source: where it was caught, how it was caught, in which area. They deserve full respect. The goal of Fish Tales is to provide fish for future generations; make our oceans healthy so you can trust what's on your plate; share fishermen's stories; show how fish are caught honestly, sustainably and
wild; and inspire you to make your meals healthier, more affordable, more sustainable, and more delicious. Please help create and be part of an urgent, powerful movement by spreading the word and sharing these stories with your friends and colleagues. Follow the link to find even more great recipes with delicious organic fish.
