The Verlasso difference begins off the coast of Patagonia. It's here where salmon are being farmed in an entirely new way. Verlasso consultant, Jennifer Bushman explains. "Verlasso own the entire process. From the eggs to the fish to the processing."
In 90 meter deep fjords, the fish are raised in special pens. The difference between Verlasso and other farm raised salmon are many they say but mainly in how they are raised. The pen density is just 4 fish for every ton of water. And it's a sustainable program. The concern for many of farmed raised salmon, is what it means to the feeder fish populations in the ocean. "You'd pull a lot of feeder fish out of the ocean to get a little bit of salmon out. Verlasso's fish in-fish out ratio is one to one and that's been certified and a number of other NGO's are also looking at it for certification. So we know, again, that we're not depleting the ocean in our effort to give good farm raised salmon to people."
Most people eat salmon to get omega 3 fatty acids. Producers of Verlasso's fish say they are rich in omega 3's. And the taste is mild and delicious. "It has just slightly more fat than wild and it has a really buttery texture. That has to do with the way it's being raised and the way it's being fed."
In Reno, you can buy Verlasso salmon exclusively at Scolari's. The price is less than wild fish, but more expensive than other farm raised salmon. You can also order it at the Atlantis at Bistro Napa and the Steakhouse. Each order in the grocery store, whether steaks or filets, come in the signature brown paper with Verlasso facts printed on it. Jennifer says responsible salmon farming is necessary if we all want to keep on eating salmon. "We do need those omega 3's, but at the rage we're doing it, we'll deplete the wild population in no time so the head of Verlasso says I want to make sure there's salmon for seven generations."
For more information on Verlasso, go to www.verlasso.comWritten By Wendy Damonte