King Salmon becomes a Luxury Product as Catch Proves Elusive
SEAFOODNEWS.COM [San Francisco Chronicle] By Tara Duggan - August 25, 2017
Once a summertime Bay Area staple, local king salmon has become a luxury product. With the impacts of the drought and this year’s severely restricted season, it’s now hard to find the fish for less than $30 a plate in restaurants and $30 a pound in the fish case.
There’s no doubt that the salmon situation has been stark for a while, but this commercial season — which started Aug. 1 rather than the usual May — is the worst Tom Worthington has seen in his 35 years in the business.
“There haven’t been big schools of fish. Then there’s a little school of fish and everyone goes after it,” said Worthington, ...
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