Columbia-Montour Quarterly Vol. 13: July-September 2024

Wild for Salmon often shares recipes and ideas on social media and on their website for ways to use their product.

Wild for Salmon owners Jenn & Steve Kurian with their children Tommy and Ava.

other fishermen who share their commitment to sustainable and responsible fishing practices. This allows them to offer a wide variety of high-quality seafood, including Alaskan crab, black cod, scallops, lobster, and oysters, all of which are caught or harvested in a way that prioritizes the health of the ocean and the communities that depend on it. Besides the store, they have also expanded their customer base to include individuals, farm markets, buying clubs, health food stores, and restaurants. They also ship to

and July bring a flurry of activity to the boat, with the fishing season typically lasting around 5-7 weeks. Led by the skipper of their 32-foot vessel, the crew work tirelessly to catch the salmon. Every 10 hours, they offload their catch onto a larger vessel, which takes the fish to processing facilities where they are filleted, flash frozen, and vacuum sealed to preserve that “direct from the boat” flavor. What is even more impressive is that they didn’t just stop at selling the salmon, but instead built a whole business around it. The Kurians partner with

the contiguous 48 states, making their products available to a much wider audience. The staff has increased to over 20 employees and continues to grow. So why eat wild-caught fish? Not all salmon is created equal. While both wild and farmed salmon have their nutritional benefits, wild caught salmon generally has a higher nutritional profile and more distinct flavor.

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