New Category of Harmoniously Raised Salmon

DuPont News, January 20, 2012
Verlasso™ Salmon dish prepared by Green Room Executive Chef Keith Miller
Green Room Executive Chef Keith Miller created pan–seared Verlasso™ Salmon with Okinawa sweet potato silk, heirloom cauliflower, black garlic puree, caviar garni as an addition to his already impeccable menu – according to Frommers, “the food is exquisite


Verlasso™, the world's first provider of harmoniously raised salmon, continues its business expansion by announcing its availability in premium restaurants, including New York’s Imperial No. 9 and the Green Room at the Hotel du Pont in Wilmington, Del.  In addition, Verlasso™ will be branded on the new menus.

Verlasso™ is a brand and trademark of AquaChile, which formed a collaboration with DuPont that will join the collective innovation and aquaculture expertise of the companies to identify how to raise fish sustainably to provide nutritious protein for a growing population.

The new harmonious approach to salmon farming by Verlasso™ brings one of the healthiest and most delicious choices to the marketplace, providing a high-quality and sustainable salmon that balances the needs for nutrition and the needs of the environment.  Verlasso™salmon is low in fat and high in protein and Omega-3s.

“For the last two years, the Green Room has taken great strides toward offering more sustainable and properly raised food products,” said Green Room Executive Chef Keith Miller. “The fact that Verlasso™ salmon are raised in the cold, clean waters of Southern Patagonia away from industrial development, and they swim freely in spacious pens, offers diners a healthier, lean and meaty texture.”

Keith also noted the added bonus that Verlasso™ reduces the impact on the local eco-system.

The most significant innovation for Verlasso™ is its use of 75% fewer feeder fish to produce healthy salmon rich in Omega-3s.  In traditional salmon farms, salmon get their Omega-3s from fish oils provided by wild-caught feeder fish, which puts a significant strain on our oceans.  Typically it takes four or more pounds of feeder fish to raise one pound of salmon—what’s known as the “fish in, fish out” ratio.  Verlasso™ drops the “fish in” number from four down to one.

“We started using Verlasso™ salmon last week on Imperial No. 9’s new menu and immediately received great feedback.  Our customers loved the more mild taste and remarked how it never tasted fishy,” said Chef Yousef Ghalaini, the new executive chef at Imperial No. 9. “The texture is silky and easy on the tongue. The best part is that Verlasso™ actually takes the time to visit the restaurant to teach our staff firsthand about their harmoniously raised farming practices and flavor, so we can share it directly with our customers.”

Verlasso™ is committed to continuous improvement in its aquaculture practices, working in concert with some of the world’s leading thinkers to sustain people, fish and the planet.  Verlasso™ is currently available in the New York City area via and Imperial No. 9 Restaurant, in Portland, Ore., in Zupan’s Markets, and the Green Room restaurant in Wilmington.

Learn more about Verlasso™ salmon.

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