Farmers Behind the Curtain
While activists feverishly dismantle the economy that supplies their favorite salmon sashimi
Out on the outer coast of Vancouver Island, a group of highly trained aquaculture professionals — veterinarians, biologists, oceanographers, feed specialists — have quietly mastered the art of raising King Salmon (Chinook) to sushi‑grade standards. They operate under strict regulations, constant monitoring, and a level of scientific discipline that would surprise most diners. Their work is not romantic, not mythic, not wrapped in nostalgia. It is technical, exacting, and absolutely essential.
And here is the stark reality at the center of the saga:
