When it comes to fish around these parts, it’s hard to deny that salmon is king—literally in the case of the king salmon species. But what if I told you there was another fish that quietly reigns in abundance from our West Coast to Alaskan waters? What if this hypothetical fish had just as many, if not more, healthy OMEGA-3 fatty acids and loaded superfood proteins? This fish is already hot stuff in Japan and mostly found as a high-end restaurant item here in the states.
(he/him) is a local writer, retired Norwegian reality TV contestant, and author. He serves as the editor of The Sea Chest, the journal of the Puget Sound Maritime historical society, and contributes to mostly sea salty magazines like Power & Motoryacht, SAIL, Passagemaker, Soundings, Fishermen's News, Pacific Maritime, and more. His award-winning book Salmon in the Seine: Alaskan Memories of Life, Death, & Everything In-Between (2022) is available wherever books are sold, notably on the shelves of Seattle's Third Place Books and Portland's Powell's City of Books. You can check out his Substack Norris Note for yarns and to see what he's up to.
