Our hosts Chef Lesli Sommerdorf and Brandon Young are joined by Chris Smith and Ashley Quadros. Chris is the director of meat and seafood for Harmons, and Ashley is one of our amazing dietitians, and together they are sharing some really important and relevant information about sustainable seafood. August 10-16, 2021, is wild salmon week at Harmons, and it’s a great time to get savings on the freshest wild salmon. Chris and Ashley share their knowledge of how we get the tasty king, sockeye, and soho salmon, along with a lot of other seafood and fish that make healthy eating a tasty breeze. Beyond wild salmon week, eating seafood sustainability is important, and our guests explain why. In case you are wondering how to cook up your salmon, dietitian Ashley offers some great tips here: https://www.harmonsgrocery.com/2021/08/05/why-does-wild-salmon-cook-faster/ We have multiple recipes that you can try while taking advantage of the salmon savings by going to: https://www.harmonsgrocery.com/?s=salmon&submit=Search For more information please visit https://www.harmonsgrocery.com  Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/   This is the time we celebrate the harvest of these famous, delicious fish. As an avid lover of seafood, I wanted to team up with Harmons Chef Callyn to help you break down the keys to successful fish cookery.  If right now you’re thinking, “I don’t like salmon” – chances are you haven’t cooked it correctly. Preparing fish proves to be tricky for many. The main issue is that fish is an extremely fast-cooking protein. Actual cooking times vary, but a thin filet may take just a few minutes while a thicker piece could take around 7 minutes. No one likes overcooked fish, and I suspect that is one of the reasons so many Utahns say they don’t like fish.   Have no fear! We’re here to help.  If you overcook farmed salmon, the higher fat content protects the protein and keeps the texture and flavor acceptable. Not that we recommend overcooking farmed salmon, just know it is more forgiving. However, if you overcook wild salmon, you will end with dry fish lacking texture and flavor.  When reviewing a recipe, unless it specifically calls for wild salmon, assume the recipe was written for farmed salmon as it is the most widely available type. If you substitute wild salmon in a regular salmon recipe, be sure to reduce the cooking time. For example, if the recipe calls to check doneness at 10 minutes, you should start checking at 5 minutes.  Use a thermometer. This is the easiest way. The internal temperature should reach 145°F. This usually means pulling the fish off the heat source once it hits 130-135°F as carry-over heat will continue to cook the fish. If you leave it on the heat source to 145°, your fish may overcook. Inspect the color. The flesh should be opaque, not translucent and shiny like when it was raw. The middle, or thickest part of the fish should be ever so slightly translucent.   Do the flake test. Gently press the cooked fish with a clean thumb. The fish should gently flake along the white fat lines running through the flesh. Be sure to stop cooking just at this point. Overcooked fish will also flake, so be sure to remove from the heat just as it begins to flake to prevent overcooking.  For wild salmon week, we have three species on sale: king, sockeye, and coho. The different species vary in flavor, texture, and nutrition making them suited to different cooking techniques.  King About: The largest salmon species. They have relatively few spawning runs meaning there is less overall supply. Low supply bu