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Home » Podcast » Hunt Gather Talk: Farmed v. Wild Fish

Hunt Gather Talk: Farmed v. Wild Fish

By Hank Shaw on October 8, 2021 - 3 Comments

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Welcome to Hunt Gather Talk, Season Three. This season will focus entirely on fish and seafood, freshwater and salt. Think of this as the podcast behind my latest cookbook, Hook, Line, and Supper, which covers all things aquatic.

Podcast episode art with shrimp

I am happy to be working with two title sponsors, E-Fish and Filson. These will be the only two commercial sponsors of the show, a move I’ve made to keep things as uncluttered as possible. I happen to already wear a lot of both Filson and I love what the folks at E-Fish are doing, so it’s a natural fit.

Every episode of Season Three will dig deep into some aspect of the fish and seafood world, from prep and how to sessions to sustainability and the farmed vs. wild debate, to how fish and seafood plays into other world cuisines, to episodes on specific kinds of fish. 

In this episode I talk with one of the nation’s foremost fish and seafood experts, cookbook author Barton Seaver about the farmed vs. wild fish debate.

We bust a bunch of myths in this episode, but the biggest is that farmed fish are all bad. Yes, there are some awful choices out there in terms of the environment, but for every one of those, there is a farmed fish or seafood that is a net positive to the environment.  

For more information on this episode, here are some helpful links:

  • Barton has several cookbooks out, and my favorites are Two if By Sea, and American Seafood. I can highly recommend both. 
  • Here is Barton’s Wikipedia Page. 
  • Some information about wild vs. farmed seafood from the MSC. 

A Request

I have brought back Hunt Gather Talk with the hopes that your generosity can help keep it going season after season. My two sponsors help things a lot, but you are the third leg of the stool. Think of this like public radio, only with hunting and fishing and wild food and stuff. No, Hunt Gather Talk won’t be a “pay-to-play” podcast, so you don’t necessarily have to chip in. But I am asking you to consider it. Every little bit helps to pay for editing, servers, and, frankly to keep the lights on here. Thanks in advance for whatever you can contribute!

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Filed Under: Featured, Fish, Podcast

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Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

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Comments

  1. Avatar for Ilan WaldmanIlan Waldman says

    October 17, 2021 at 9:42 pm

    Great show! Thank you!
    Was wondering your thoughts on farmed trout? I have avoided it which makes eating this most delicious fish almost impossible for me. I can live without Tilapia, and there are good options for wild salmon but not so for trout. Is there good quality farmed trout out there?

    Reply
    • Avatar for Hank ShawHank Shaw says

      October 19, 2021 at 4:08 pm

      Ilan: Yes, several. Lassen is a good company in California. But you’ll need to do some research for others. There are good, small scale, cold water operations, and some that are not so good.

      Reply
  2. Avatar for Norm LeichtNorm Leicht says

    October 9, 2021 at 7:57 am

    Keep up the good work. You make each article interesting and informative. Thanks again.

    Reply

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Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw. I am a James Beard Award-winning author and chef and I focus my energies on wild foods: Foraging, fishing, hunting. I write cookbooks as well as this website, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild game, fish, or edible wild plants and mushrooms, you’ll find it here. Hope you enjoy the site!

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