Two years ago, I wrote about Verlasso Salmon during the International Boston Seafood Show, as it was known then. I went back to talk to the Verlasso folks today and was impressed again by both the clean, fresh flavor of their salmon and by their sustainable practices.
When I got there, they were having a reception, complete with a classical music trio, to celebrate being the first and and only ocean-raised farmed Atlantic salmon to get a Yellow “Good Alternative” rating from the Monterey Bay Aquarium’s Seafood Watch.
Their Global Marketing Manager, Renee Henze, was beaming with pride. “Our company was founded because we knew there was a better way to do aquaculture,” she told me. Getting the rating “validates everything that we do.”
She added, “We raise beautiful, healthy fish with fat content and taste that’s closer to wild salmon than farmed fish.”
The average salmon farm needs to use about four pounds of wild-caught feeder fish to provide the fish oil for the feed to produce one pound of salmon. Verlasso has managed to get their “Fish In Fish Out” ratio down to 1:1, compared to the industry average of 4:1.
Verlasso achieves this low ratio by feeding their salmon, in part, with yeast that has been genetically modified to produce omega-3s. While I’m personally a strong proponent of GMO food labeling, I’m not opposed to all genetically-modified foods, provided that each genetically modified food is evaluated on a case-by-case basis and is adequately tested, controlled, and disclosed. But if you opposed to any genetic modification of food, this salmon is not for you.
A growing number of stores are carrying Verlasso Slamon. It’s in select Costcos on the West Coast, it’s being picked up by HyVee markets, and all 152 Fresh Markets began carrying the product recently. It’s also served in many restaurants and at Michigan State University.
And, hopefully, coming soon to a store or restaurant near you.