Restaurant owner: Alaska needs to make some changes

In Alaska, there are fishermen that do it right and fishermen that d

o it wrong. Inconsistent handling practices are troubling for buyers of any species, but they are particularly irksome when pertaining to one of the most prized seafood resources in the world -- wild salmon.

When it comes to Alaska salmon, the range in quality is too wide for comfort, Duke’s Chowder House owner Duke Moscrip told IntraFish. He sells Alaska salmon dishes at his chain of six restaurants throughout the Seattle area, which heavily advertise their supply of Alaska Copper River salmon.

Trident