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‘Seafood sleuths’ study mystery of Pacific Northwest salmon declines Originally published December 8, 2016 at 1:51 pm Updated December 9, 2016 at 11:29 am Photo by: Chis Gill / WestBoundary Photography By Duke’s Chowder House Conservationists and restaurateurs seek solutions to restore a sustainable population in the Salish Sea. Wherever you...
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Fresh Isn’t Always Fresh Many restaurants claim to serve “fresh” seafood, including salmon. But when Duke first got into the restaurant business, he learned something shocking: ‘fresh’ doesn’t always mean fresh. “Fresh salmon can actually be up to twenty-seven days old!” Duke shared this surprising fact when speaking to a...
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Duke’s Chowder House Restaurant Releases DukeWorthy™ Sustainable Fish Sourcing Standards and Specifications to Public For the first time ever, Duke Moscrip of Duke’s Chowder House has released to the public his official DukeWorthy™ Standards and Specifications for sourcing the highest quality sustainable seafood, including Wild Alaska Salmon and Halibut. DukeWorthy...
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What is impressive to me about Tillamook is that the cheese is made naturally, unlike many cheeses in the marketplace. There is no attempt to speed things up with chemicals in order to shorten the period of time that the cheese is aging. Tillamook’s cheese recipe and natural aging process...
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