Welcome to the world of “Decoding Seafood by Mowi” where we dive into the depths of one of the world’s most beloved but misunderstood foods, and the industry that drives its production, environmental impact, and cultural norms. Join us as we peel back the layers and speak to the players in the seafood industry - from chefs to scientists, influencers, and everyone in between.

Available Episodes

Traci Wennerholm – Creator of the Burnt Apple site

Traci Wennerholm – Creator of the Burnt Apple site where she exposes people to cooking delicious meals using 5 ingredients or less that are ready in under 30 mins helps us “Decode Seafood”.

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Jim Freiss Philanthropist and Corporate Engineer at Mowi USA

Join us today as we talk with Jim Freiss, a corporate engineer at Mowi USA, who has dedicated himself to raising money for The Seeing Eye through participating in grueling events such as the MOAB 240 ultra-marathon.

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Amy Casey, explores incorporating seafood in your everyday meal plan

Amy Casey, personal chef and digital creator discusses how she incorporates seafood in the menu of her clients and how simple it can be for families to introduce seafood to their children.

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Donnell Scott - Food Labeling Professional at AIB International, explains the “mysterious” food label

Take a journey with us today as Donnell Scott, Food Labelling Professional at AIB International pulls back the curtain on the food labels – what they mean, how they are created and how we can use them as a guide to make decisions about our diet.

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The importance of fishing and farming to the global community and the importance of looking more to the ocean as a future food source with Mia Parker

Today we speak with Mia Parker, Environmental Performance and Certification Director at MOWI Canada West to learn more about the importance of fishing and aquaculture to the global community.

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Exploring aquaculture with Isaiah Robinson from the Kitasoo/Xai'xais Nation

Come with us as we explore the world of the of Isaiah Robinson, elected councilor for the Kitasoo/Xai’xais Nation and General Manager of Kitasoo Development Corporation.

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Exploring Seafood and Nutrition with Chef Julia Chebotar

Today we are exploring the world of Chef Julia Chebotar. Julia is an award-winning chef and Food Network’s Chopped Champion. In this podcast, Julia dives into her unique background, passion for cooking, helping her clients nutritional needs and many other thought-provoking topics.

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Lucette Talamas: National Nutrition Month with Community Health

Join us today as we discuss National Nutrition Month with Community Health with Lucette Talamas, a registered dietitian with Baptist Health South Florida.

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Michelle Park - her heritage, career, and her amazing bento boxes

Join us today as we chat with Emmy award winning lifestyle and fashion expert Michelle Park. In this episode we will explore Michelle’s heritage, career, and specifically her amazing bento boxes.

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Illegal Unreported and Unregulated (IUU) Fishing with Dan Averill from MSC

According to the UN Food and Agriculture Organization illegal, unreported and unregulated fishing activities are responsible for the loss of 11-26 million tons of fish each year, which is estimated to have an economic value of US$10-23 billion.

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How Aquaculture Could Be the Sustainable Solution to World Hunger and More ft. Graduate Students from The University of Miami

In the face of burgeoning global issues, like climate change, poverty, war and world hunger, it can be difficult to find hope, much less empowerment. But this conversation offers both.

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The No-Diet Diet: How Kelly Powers Leverages Seafood Protein to Help Clients Feel Great (and Lose Weight)

There are a lot of businesses, products and fad diets out there that are making big health and weight loss claims - but many don’t deliver, or they feel like torture to adhere to. However… What if the best, most nutritious and delicious diet wasn’t a diet at all?

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Buying Blue: Inside the Story of the MSC Seafood Label with Nicole Condon, Marine Stewardship Council (MSC)

In the face of the issues facing our planet, it’s hard to know what we can do to help protect our world, our livelihoods, our health and our future. Issues like global warming and overfishing can feel too large and ever-changing to wrap our minds around, let alone feeling empowered to change.

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Going Behind the Scenes of the Seafood Industry at Seafood Expo North America (SENA)

It’s a hidden world that most of us won’t think about, but has a huge impact on the seafood that makes it to our plate. Inside the seafood industry is a vast network of producers, suppliers, manufacturers, and distributors, who hail from every corner of the globe.

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Chef George Duran: The Secrets to Delicious Seafood that Americans are Missing Out On

When it comes to the world of food, Chef George Duran is a powerhouse chef, entertainer, and author. George is known for his food network show Ham on the Street, as well as for hosting TLC's Ultimate kickoff as a guest.

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Buying Seafood and Being Green: Chris Ninnes - Aquaculture Stewardship Council (ASC) Shares the truth behind the Green Eco Label

There’s a lot of acronyms and fancy labels on seafood these days - what do they all mean? Today, we decode the green ecolabel, which is the seal of approval given by the Aquaculture Stewardship Council (also known as the ASC).

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Katy Coffield of Foodie Tribe - The Role of Influencers in Educating on Seafood

Katy is a former food blogger who found an opportunity to unite food + beverage brands with content creators.

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Gigieats: The Salmon Queen Shows You How to Embrace an Allergen-Friendly Diet

After GiGi (Genevieve) Ashworth almost lost her life and was saved by a surgery that removed her large intestine, her diet went through a radical shift.

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Kelly Powers on Improving Your Health with Salmon and the Mediterranean Diet

When Kelly Powers decided to study abroad, she had no idea that her education in Italy would change the course of her life, and completely shift her towards a new career.

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Trailer

Welcome to Decoding SeafoodWhere we dive into the depths of one of the world’s most beloved but misunderstood foods, and the industry that drives its production, environmental impact, and cultural norms.

LISTEN NOW
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