Episode 14, 1/31/24
Growing Atlantic Salmon in Wisconsin
The Fish Dish travels to Superior Fresh, an aquaponics business located on 800 acres of rolling woodland and prairie in Hixton, Wisconsin. They’ve been raising Atlantic salmon and growing salad greens in their indoor facilities since 2017. The business reports it’s the largest of its kind in the world and produces 1.5 million pounds of salmon per year plus organic-certified salad greens.
We meet Kyle Woolever, who shows us the fish part of the business, and then Sam Heward, who shows us the plants.
For the fish-o-licious section, we prepare a super-easy, super-delicious recipe: crispy salmon with roasted squash and kale chips.
Kyle Woolever, director of operations at Superior Fresh, holds a farm- raised salmon. Image credit: Sara Stathas
Sharon Moen, Jenna Mertz, Marie Zhuikov and Emma Hauser on their tour of Superior Fresh. Image credit: Kyle Woolever, Superior Fresh
The kale, ready to go into the oven. Image credit: Marie Zhuikov, Wisconsin Sea Grant
Prepping the butternut squash. Image credit: Marie Zhuikov, Wisconsin Sea Grant
Cooking the salmon. Image credit: Sharon Moen, Wisconsin Sea Grant
Crispy salmon with roasted squash and kale chips. Image credit: Marie Zhuikov, Wisconsin Sea Grant
Thanks to our guests
Kyle Woolever, Superior Fresh
Sam Heward, Superior Fresh
Credits
Marie Zhuikov | Host
Senior Science Communicator
What I do at Sea Grant
Marie writes about Great Lakes water issues, Sea Grant activities and research. She also works on podcasts, oversees the Wisconsin Sea Grant blog, and takes photos. She works in collaboration with program scientists, outreach specialists and institute staff to build water science literacy. Prior to joining Wisconsin Sea Grant in 2012, Marie worked for Minnesota Sea Grant for 15 years.
Sharon Moen | Host
Eat Wisconsin Fish Outreach Specialist
What I do at Sea Grant
Sharon Moen provides information, trainings and opportunities so that people can make science-based decisions when producing, procuring, marketing or eating fish, especially in Wisconsin. She works with commercial fishers, food-fish producers and fish consumers so that Wisconsin can better support sustainable fisheries industries and improve human health. Prior to joining Wisconsin Sea Grant to focus on the Eat Wisconsin Fish initiative, Moen worked for Minnesota Sea Grant for over 20 years.