<div><a href="https://www.undercurrentnews.com/wp-content/uploads/2025/03/602a3eed272c40b7b60aa8378724b80f-e1742936727611.jpg?x95689" target="_blank"><img src="https://www.undercurrentnews.com/wp-content/uploads/2025/03/602a3eed272c40b7b60aa8378724b80f-e1742936727611-300x163.jpg?x95689"/></a></div>Our mouths are still watering thinking about the smoked salmon ravioli that Angel Oak was sampling at Seafood Expo North America

Our mouths are still watering thinking about the smoked salmon ravioli that Angel Oak was sampling at Seafood Expo North America

<a href="https://www.undercurrentnews.com/wp-content/uploads/2025/03/602a3eed272c40b7b60aa8378724b80f-e1742936727611.jpg?x95689" rel="noopener noreferrer"></a>Our mouths are still watering thinking about the smoked salmon ravioli that Angel Oak was sampling at Seafood Expo North America

Boston 2025 in 5: An oral history of Angel Oak’s smoked salmon ravioli everyone couldn’t stop talking about

Introducing <em>Catch the Current</em>, the all-new podcast from <em>Undercurrent News</em>—your go-to resource for seafood business news, data, and pricing. Hosted by seafood insiders Amanda Buckle and Lorin Castiglione, this weekly show is the ultimate guide for professionals eager to stay ahead of the latest market developments. Tune in for exclusive interviews, on-the-ground recordings from seafood events around the globe, and the lively banter you’ve come to expect from your favorite seasoned seafood specialists.

Introducing Catch the Current, the all-new podcast from Undercurrent News—your go-to resource for seafood business news, data, and pricing. Hosted by seafood insiders Amanda Buckle and Lorin Castiglione, this weekly show is the ultimate guide for professionals eager to stay ahead of the latest market developments. Tune in for exclusive interviews, on-the-ground recordings from seafood events around the globe, and the lively banter you’ve come to expect from your favorite seasoned seafood specialists.

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Boston 2025 in 5: An oral history of Angel Oak’s smoked salmon ravioli everyone couldn’t stop talking about

Boston 2025 in 5: An oral history of Angel Oak’s smoked salmon ravioli everyone couldn’t stop talking about