MISHICOT, WI – It’s spring, it’s show season, and that means I spend more time in a hotel room than in my own bed at home for a few weeks. But that’s okay.
Especially when an event like the Wisconsin Aquaculture Association annual meeting and trade show keeps me in-state and here in Mishicot, not far from Green Bay – home, as some of you may know, to America’s greatest football team, the Green Bay Packers.
But I digress.
Back to this year’s WAA meeting and show, which by my guesstimate attracted about 125 people to the two-day event.
Once again this annual meeting was highlighted by the cooking presentation headed up by Dani Klontz – who, by the way, trucked from her home in northwest Idaho all the way back to Wisconsin to mastermind this terrific cooking demo.
The session is entitled “Taste of Wisconsin Aquaculture Cooking Demonstration: Feeding Your Customer.”
It is a showcase of Wisconsin aquaculture products paired with interesting ingredients featuring Dani’s culinary skills.
Delicious, healthy, and simple would have to be the theme here.
I sampled saugeye, yellow perch, rainbow trout, Arctic charr, and bluegill in many different preparations – all good.
…read the rest and much, much more in Issue 2, 2014 of Fish Farming News.
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