In this episode, host George Duran sits down with entrepreneur and baker Dana Pollack for a wide-ranging conversation that bridges the worlds of the seafood industry, baking, and modern food culture.

Dana shares her perspective on the rise of “digital food” and how today’s consumers are increasingly buying with their eyes first, driven by bold colors, flavors, and viral food trends that continue to shape food entrepreneurship and product innovation. She opens up about the pressures of scaling a food business and expanding her Long Island facility, explaining why she thrives under pressure and how growth and stress often go hand in hand in food production at scale.

The conversation turns to Dana’s recent visit to the Ducktrap facility in Belfast, Maine—a standout example of artisan food production within the premium smoked salmon category. From the moment she walked in and smelled what she jokingly calls “smoky goodness,” Dana was struck by the tight-knit culture, hands-on craftsmanship, and rigorous seafood quality control standards. She experienced every step of the process firsthand—spending time across the floor from handling fish to packing boxes, gaining firsthand insight into how a specialty seafood brand can scale production without sacrificing quality.

George and Dana also explore the parallels between seafood and baked goods when it comes to food safety, packaging, preservation, and perishable food shipping, highlighting why temperature control, materials, and processes are critical across the seafood supply chain. Dana shares her experience participating in Ducktrap’s daily tastings, where team members from every department sample the salmon to ensure consistency and excellence in every batch.

Plus, Dana reveals her favorite Ducktrap product, creative smoked salmon recipe ideas like an everything-bagel macaron, and why premium smoked salmon is ideal for entertaining and at-home chefs. The episode wraps with reflections on place, craftsmanship, and why certain foods—like Ducktrap salmon or New York pizza—can’t be replicated anywhere else.

In Part 2 of our Aquaponics series, we’re joined once again by Dr. Benz Kotzen, Professor of Landscape Architecture and Nature-Based Solutions at the University of Greenwich, to explore how aquaponics research developed for space—including Mars—can be applied to practical, Earth-based food systems.

This episode continues the conversation on innovation, science, and the future of how food is grown.

▶️ Watch now and subscribe for more episodes of Decoding Seafood.

In the latest episode of Decoding Seafood, food stylist Kimberly Tabors sits down with George Duran to explore seafood, visual storytelling, and the craft behind the plate. Tune in for an inspiring conversation on creativity, technique, and bringing food to life.

📺 Watch more episodes on our channel: MowiSalmonTV

#DecodingSeafood #MowiSalmon #FoodStylist #PodcastSeries

In this episode of Decoding Seafood Podcast, Chef George Duran welcomes Brooke Sobh, a Tampa Bay–based Registered Dietitian, for an inspiring conversation about the power of nutrition and the role of salmon in a healthy lifestyle.

Brooke shares insights into what registered dietitians really do, how salmon supports wellness, and her journey collaborating with MOWI to promote better eating habits.

📺 Watch more episodes on our channel: MowiSalmonTV

#DecodingSeafood #MowiSalmon #HealthyLiving #SeafoodNutrition #PodcastSeries

Decoding Seafood Podcast Ep. Dana Pollack on Partnering with MOWI Salmon

Welcome back to MowiSalmonTV! In this special episode of the Decoding Seafood Podcast, our host Chef George Duran sits down with Dana Pollack—influencer, business owner, author, and content creator with over 1 million fans across her platforms.

MOWI recently partnered with Dana to share the story of our premium salmon and introduce her community to the world of seafood. Recorded at Dana’s own bakery facility, this conversation goes from baked goods to fresh salmon goods, uncovering Dana’s first-hand impressions of MOWI, her passion for food, and the exciting journey of discovering salmon as a superfood.

✨ Watch now to learn more about Dana’s perspective, our partnership, and why MOWI salmon is a brand you can trust for taste, quality, and nutrition.

From iconic Kendall Brook to our NEW Hot Honey flavor, Ducktrap Plant Manager Katie Foster shares how innovation, craftsmanship, and responsibly sourced salmon come together to create smoked seafood that’s more than a meal—it’s an experience. Available now wherever you listen to your podcasts.

Could seafood help us survive on Mars? In this groundbreaking episode ofDecoding Seafood by MOWI, host George Duran sits down with Dr. Benz Kotzen, a leading expert in sustainable agriculture and aquaponics, to explore how we might grow fish and vegetables in outer space — and why it matters here on Earth. From tilapia-fed Martian farms to solving food insecurity in urban and rural environments, this conversation spans science fiction and real-world innovation. Tune in to learn how fish water can grow tomatoes, why tilapia skin may heal burns, and what’s next for farming in the most extreme environments imaginable.

In this special Earth Day edition of Decoding Seafood by Mowi, Chef George Duran sits down with Kristen Stevens, Senior Marketing Manager at the Marine Stewardship Council (MSC), to explore how sustainable seafood plays a vital role in protecting our oceans.

Tune in as they discuss MSC’s latest Earth Day campaign, which empowers consumers to make ocean-friendly choices through the simple act of looking for the blue MSC label. From fun family-friendly activities to spotlighting everyday heroes making a difference, this episode dives into how each of us can support a thriving ocean—one seafood meal at a time.

Whether you're a foodie, a parent, or someone passionate about the planet, this episode is a celebration of small actions with big impact.

#salmon #atlanticsalmon #msc #healthychoices #eatinghealthy

In the face of the issues facing our planet, it’s hard to know what we can do to help protect our world, our livelihoods, our health and our future. 

Issues like global warming and overfishing can feel too large and ever-changing to wrap our minds around, let alone feeling empowered to change. 

In this episode, Nicole Condon, US program director of the Marine Stewardship Council (also known as the MSC), breaks down the power that’s in your hands to support a sustainable world, through the choices you make in the grocery store. 

Join us as we decode the iconic MSC blue label, and what it means for your health, values and planet when you make a choice to buy blue. 

If you care about sustainability and want to be confident in what you’re supporting with your buying power, you’ll love this episode!

Learn more about the Marine Stewardship Council online at ⁠www.msc.org⁠ and on social media @mscbluefish 

Visit Decoding Seafood online at ⁠Decodingseafoodbymowi.us⁠ for more episodes, links and information.

When Kelly Powers decided to study abroad, she had no idea that her education in Italy would change the course of her life, and completely shift her towards a new career. Now, instead of working as a nurse, she’s on a mission to help Americans prevent the diseases and health complications that would have you end up in the hospital in the first place.

A registered dietitian nutritionist, Kelly shares how her experience in the Mediterranean shaped her perspective on what it means to eat healthy and have a healthy relationship with food. 

Listen in to learn about what makes the Mediterranean diet unique, and get practical advice on how you can leverage the power of salmon as a superfood in your diet.

Learn more about Kelly at her website Kellyepowers.com or on social media @kelly.powers.

About Kelly

Kelly Powers is on a mission to help people feel more confident in the kitchen while improving their relationship with food.

In addition to being a Registered Dietitian Nutritionist, Kelly is the creator of Weeknight Dinners — a weekly meal plan program that utilizes the batch cooking method, allowing people to prepare meals in less than 10 minutes when they’re pressed for time. She also provides 1:1 coaching to help individuals and families find more ease and joy in cooking and eating. Check her website at: https://www.kellyepowers.com/