A wild Pacific salmon, left, is shown next to a farm-raised Atlantic salmon, right, on Tuesday, August 22, 2017, at Home Port Seafoods in Bellingham.
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A wild Pacific salmon, left, is shown next to a farm-raised Atlantic salmon, right, on Tuesday, August 22, 2017, at Home Port Seafoods in Bellingham.
Credit: KUOW Photo/Megan Farmer

When it comes to farming fish 'we have to get it right'

Jeannie Yandel talks to Renee Erickson, Seattle chef, author and owner of The Walrus and The Carpenter, and Barton Seaver, author, chef and the director of the Sustainable Seafood and Health Initiative at Harvard University, about farming seafood and the future of salmon consumption.