Last month I had the pleasure of attending the Seafood Expo of North America (SENA) in Boston to meet with the MOWI team and learn more about the seafood industry. Over the three-day conference, I fully immersed myself in all things seafood — from sampling salmon, ahi, crab, and shrimp to learning about new innovative products (salmon jerky anyone?) to understanding the commercial side of production — and I left with an entirely new outlook on the seafood industry. I also met with the MOWI team to record a podcast covering the Mediterranean diet and the health benefits of salmon. We talked about Mediterranean ingredients, practical ways to incorporate the Mediterranean diet into your daily routine, and a handful of Mediterranean recipes (I’ll like it here when it’s live — make sure you check back).

My main takeaway from the conference is that the seafood industry is far more vast than I ever imagined — and MOWI is at the forefront of it. With its sustainability initiatives pushing industry standards, MOWI is doing its part to build a healthy, resilient seafood company that protects producers, communities, and seafood resources. Sustainable fishing and aquaculture are key sources of climate-friendly nutrition, and it was very refreshing to see so much attention focused on making the industry and resources more sustainable and climate resilient.

As the largest farm-raised salmon producer in the world, MOWI has spent 50 years bringing the best salmon to your local grocer and kitchen table. As a vertically integrated company, they own the whole process allowing them to implement sustainability practices that have awarded them the title of the most sustainable protein producer in the Coller FAIRR Protein Producer Index. This index assesses the world’s largest publicly-listed animal protein producers, worth a combined USD 338 billion. Firms are ranked against ten environmental, social, and governance (ESG)-related criteria, including GHG emissions, deforestation, antibiotic usage, and working conditions. If you’d like, you can learn more about the index here.

In addition to their sustainable farming practices, MOWI uses sustainable packaging by packing their Atlantic salmon in a skin pack. This means no hands or direct air touches the MOWI Atlantic salmon from production until a customer opens the product in a skin pack at home. It’s also easy to freeze at home for prolonged shelf life, has no smell or mess, and is ready for grab-and-go. Additionally, the clear skin pack allows for complete transparency. On each product, MOWI lists origin information, use or freeze-by date, net weight information, and a QR code for recipes. The clear packaging also beautifully displays full portioned cuts to show color, texture, and marbling. MOWI Atlantic salmon fillets are perfect for individuals, couples, and families looking to enjoy sustainable salmon as a part of a healthy and well-balanced diet.

My weekend at SENA wasn’t all work and no play. In addition to learning about sustainability initiatives, I watched cooking demos and ate my way through the expo and around Boston. It was my first time in the city dubbed Beantown, and I was definitely a fan. In Boston, seafood is fresh and readily available – it was the perfect location for the largest seafood conference of the year. If you’re planning a visit, I highly recommend Litte Whale Oyster Bar, Select Oyster Bar, and Krasi. You’ll find everything from oysters to lobster pasta to whole fish entrees. Krasi is traditionally Greek, so you’ll naturally find seafood on the menu. Enjoy your travels and bon appetite!

This post was written by Registered Dietitian and Culinary Nutritionist Kelly Powers, MA, RDN. It was sponsored by MOWI in an effort to educate readers on the many health benefits of salmon.

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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.