On Decoding Seafood, our host sits down with Stefani Sassos, Director of Nutrition at the Good Housekeeping Institute, to talk about what makes quality seafood stand out.

Tune in as she shares her insights on MOWI’s recent earning of the Good Housekeeping Seal — and what this recognition means for quality, nutrition, and trust on your plate.

🎧 Listen now and dive deeper into the story behind the seal

#MOWISalmon #DecodingSeafood #GoodHousekeeping #SeafoodQuality #PodcastEpisode

The Decoding Seafood Symposium Series launches with Linda Cornish, Founder and President of the Seafood Nutrition Partnership exploring how food impacts personal and family health.

In this episode, we unpack:

• How everyday food choices influence long-term wellbeing
• Why what we put on the table truly matters
• How leaders like Linda are working to make healthy eating easier for everyone

Join the conversation—and start making choices that support better health for the whole family.

#DecodingSeafood #HealthyEating #FamilyHealth #Seafood #Nutrition

In this episode, host George Duran sits down with entrepreneur and baker Dana Pollack for a wide-ranging conversation that bridges the worlds of the seafood industry, baking, and modern food culture.

Dana shares her perspective on the rise of “digital food” and how today’s consumers are increasingly buying with their eyes first, driven by bold colors, flavors, and viral food trends that continue to shape food entrepreneurship and product innovation. She opens up about the pressures of scaling a food business and expanding her Long Island facility, explaining why she thrives under pressure and how growth and stress often go hand in hand in food production at scale.

The conversation turns to Dana’s recent visit to the Ducktrap facility in Belfast, Maine—a standout example of artisan food production within the premium smoked salmon category. From the moment she walked in and smelled what she jokingly calls “smoky goodness,” Dana was struck by the tight-knit culture, hands-on craftsmanship, and rigorous seafood quality control standards. She experienced every step of the process firsthand—spending time across the floor from handling fish to packing boxes, gaining firsthand insight into how a specialty seafood brand can scale production without sacrificing quality.

George and Dana also explore the parallels between seafood and baked goods when it comes to food safety, packaging, preservation, and perishable food shipping, highlighting why temperature control, materials, and processes are critical across the seafood supply chain. Dana shares her experience participating in Ducktrap’s daily tastings, where team members from every department sample the salmon to ensure consistency and excellence in every batch.

Plus, Dana reveals her favorite Ducktrap product, creative smoked salmon recipe ideas like an everything-bagel macaron, and why premium smoked salmon is ideal for entertaining and at-home chefs. The episode wraps with reflections on place, craftsmanship, and why certain foods—like Ducktrap salmon or New York pizza—can’t be replicated anywhere else.

In Part 2 of our Aquaponics series, we’re joined once again by Dr. Benz Kotzen, Professor of Landscape Architecture and Nature-Based Solutions at the University of Greenwich, to explore how aquaponics research developed for space—including Mars—can be applied to practical, Earth-based food systems.

This episode continues the conversation on innovation, science, and the future of how food is grown.

▶️ Watch now and subscribe for more episodes of Decoding Seafood.

In the latest episode of Decoding Seafood, food stylist Kimberly Tabors sits down with George Duran to explore seafood, visual storytelling, and the craft behind the plate. Tune in for an inspiring conversation on creativity, technique, and bringing food to life.

📺 Watch more episodes on our channel: MowiSalmonTV

#DecodingSeafood #MowiSalmon #FoodStylist #PodcastSeries

In this episode of Decoding Seafood Podcast, Chef George Duran welcomes Brooke Sobh, a Tampa Bay–based Registered Dietitian, for an inspiring conversation about the power of nutrition and the role of salmon in a healthy lifestyle.

Brooke shares insights into what registered dietitians really do, how salmon supports wellness, and her journey collaborating with MOWI to promote better eating habits.

📺 Watch more episodes on our channel: MowiSalmonTV

#DecodingSeafood #MowiSalmon #HealthyLiving #SeafoodNutrition #PodcastSeries

Decoding Seafood Podcast Ep. Dana Pollack on Partnering with MOWI Salmon

Welcome back to MowiSalmonTV! In this special episode of the Decoding Seafood Podcast, our host Chef George Duran sits down with Dana Pollack—influencer, business owner, author, and content creator with over 1 million fans across her platforms.

MOWI recently partnered with Dana to share the story of our premium salmon and introduce her community to the world of seafood. Recorded at Dana’s own bakery facility, this conversation goes from baked goods to fresh salmon goods, uncovering Dana’s first-hand impressions of MOWI, her passion for food, and the exciting journey of discovering salmon as a superfood.

✨ Watch now to learn more about Dana’s perspective, our partnership, and why MOWI salmon is a brand you can trust for taste, quality, and nutrition.

From iconic Kendall Brook to our NEW Hot Honey flavor, Ducktrap Plant Manager Katie Foster shares how innovation, craftsmanship, and responsibly sourced salmon come together to create smoked seafood that’s more than a meal—it’s an experience. Available now wherever you listen to your podcasts.