Weekly Highlight - Alaskan Wild Caught Salmon
Campus Dining is switching from Canadian farm raised salmon, to serving Alaskan Wild Caught Salmon.
This week’s highlight is Wild Caught Salmon, which we purchase through our distributor – Superior Seafood. Previously, the Marketplace has served salmon that is farmed in Canada. Recently, Chef Meesh worked with Superior Seafood to find a source of Alaskan Wild Caught Salmon, which the Monterey Bay Aquarium identifies as a “Best Choice” for sustainable and healthy seafood.
One of the biggest sustainability problems involved in farming salmon is the large amount of food they require. Wild caught salmon, on the other hand, are part of a natural system where the food they eat is at least partially replenished through the nutrients recycled during the salmon’s life cycle. A lesser known fact is that farmed salmon are also less healthy than wild caught salmon. According to the Monterey Bay Aquarium, Pacific salmon in Alaska are among the most intensively managed species in the world, with excellent monitoring of both fish populations and the fishery. The current abundance of Alaskan wild salmon, and their pristine habitat, reflects the excellent success of the state’s management practices. Find this great protein choice at the Grill in the Marketplace!
Other Local/ Organic Menu Items:
All Week: Alaskan Wild Caught Salmon at the Grill
Monday: Homestyle Dinner: Local/Organic Tofu, Local Eggplant, Carrots, Mushrooms
Tuesday: Homestyle Lunch: Local Eggplant and Mushrooms
Soup: Local Carrots (Cream of Carrot Soup)
Chef’s Corner Dinner: 100% Natural Chicken
Wednesday: Organic Potato Bar: Organic Potatoes
Homestyle Dinner: Local Carrots, Local/Organic Tofu
Organic Salad Items:
Salad Bar All Week: Organic tomatoes, baby greens, tofu, and balsamic vinaigrette. Local carrots, broccoli and salsa.
Fruit Stand: Local oranges, California Asian Pears
Johnson Student Center, 2nd Floor