Atlantic Salmon Origins with Chef George Duran

In today’s episode, we explore the diverse origins of Atlantic salmon. Terroir, a concept often associated with winemaking, also plays a role in shaping the taste and texture of this versatile fish—whether it’s wild-caught or farm-raised. Imagine a culinary adventure spanning seven regions: Norway, Iceland, Scotland, Canada, Ireland, Chile, and the Faroe Islands. Each region weaves its own story, flavors, and essence into the saga of Atlantic salmon. Join us as we uncover the secrets behind this remarkable fish!