On today’s episode, I’m tackling P is for Pink Shrimp and Pink Salmon.
Listen here or download on iTunes or Google Play. If you want to read the full transcript, head to my Conservation blog.
In the first part of the program, I talk about hurricanes, flooding, and how it affects marine life and fish, including my personal experience with Hurricane Andrew in 1992.
In the P is for Pink Shrimp part of the program, I tackle where pinks are harvested, sustainability status, a recipe idea, and buying tips.
In the P is for Pink Salmon part of the program, I dish all things humpys, cool facts, recipe ideas, and disclaimer! I pitch my cookbook Salmon From Market To Plate.
And remember if you don’t want to listen, you can head over to my Conservation blog to read the entire transcript.
Thanks for listening to #GreenFishBlueOceans.
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