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The Study of Salmon with Stowe, Vermont Chef Josh Berry

When I was a young boy around 8 years old my father and I were fishing in Sebago Lake in Naples, Maine.  I hooked on to a 15 pound Atlantic salmon that as far as I can remember was a big as me.  After that I was “hooked.”  I loved salmon fishing. 

Now as the Executive Chef of Stowe Mountain Lodge in Stowe, Vermont cooking salmon is just as exciting.  Atlantic salmon are known as the "king of fish," an appropriate title for many reasons. Atlantic salmon make a tremendous journey during their lifetime, migrating from the fresh water streams of their youth to feeding grounds in the north Atlantic Ocean and back again to spawn. Their capacity to return back to the same stream where they were hatched has captivated and mystified biologists for hundreds of years.

Salmon are among the most beautiful of fish; stream-lined, silver and graceful. They are powerful, too, among the greatest fighters in the fishing world. And perhaps most important of all, Atlantic salmon are a symbol of clean, unspoiled waters that run wild to the sea. Salmon is low in sodium, also a good source of Thiamin, Niacin, Vitamin B6 and Phosphorus, and a very good source of Protein, Vitamin B12.

To read more about salmon, visit "The Study of..." project hosted by Destination Hotels & Resorts where we take closer looks at the ingredients we use.

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