It seems like every time I open my e-mail or read the news I see more information about sustainable seafood and how chefs will need to make different choices in the future. I found an e-mail from Chefs Collaborative that talks about the different breeds of salmon chefs can use on their menus. The list includes King Salmon, Coho, Chum, Pink and Sockeye. The article talks about the different attributes of each of these breeds and references how they should be cooked. I think this is an incredibly valuable resource and article for our chefs to read.