Did you know that salmon is the second-most consumed seafood in the U.S. (after shrimp)? And most of that comes to you as filets, very often with the skin removed. So did you ever wonder what happened to that skin? Sadly, most of it goes to waste—some finds its way into pet food, some into fertilizer, and the rest is simply discarded.
Yet the skin contains more omega-3 fatty acids than any other part of the fish. Surely that’s worth rescuing?
A Fish Tale
Enter Justin Guilbert and Douglas Riboud, founders of Goodfish. They had a plan to revolutionize the snack market by “making the idea of up-cycled fish skins into a new option for the American diet.” And that they did with their line of Crispy Salmon Skin snacks (see box below for details).
They knew they wanted to create a product that would be beneficial on many levels—for the consumer, for the fishermen, for the planet. So they committed to using only wild-caught salmon from Bristol Bay in Alaska, one of the best-managed fisheries in the world, and to add only organic and non-GMO ingredients to the skins.
With Goodfish, Everyone Wins
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