Seattle Seafood Chain Ivar’s Raises Concerns Over Shrinking Salmon from Alaska | Eater Seattle

"At the iconic Pacific Northwest seafood chain Ivar’s, I’ve seen them increasingly send more salmon back to suppliers because the fish are too small; Ivar’s president Bob Donegan told Eater Seattle that “the thicker belly sections of big salmon cook the best — they remain sweet and moist over heat, where smaller fish and tail sections tend to cook quickly and therefore are prone to dry out,” and that it’s why they seek the biggest fishes they can find. The Mukilteo Landing franchise location is currently the chain’s only restaurant open for full service, while Salmon House and Acres of Clams are scheduled to reopen in May." - Gabe Guarente