Food for thought on Salmon

A reporter and Nutrition Professor for The Atlantic recently returned from a trip to Alaska to observe Alaskan fisherman and salmon processing sponsored by The Alaska Seafood Marketing Institute her observations were:

• people who work in the processing plants often come from other countries and work very hard working 12-16 hour days and 6-7 days a week
• people often do labor intensive work involving their hands, from hauling in the nets, gutting and deboning the fish and weighing cans
• holding fish at correct temperature is vital
• fisherman like their jobs and have been doing so for generations