University of Wisconsin–Madison

Growing Atlantic Salmon in Wisconsin

Episode 14

Transcript

The Fish Dish travels to Superior Fresh, an aquaponics business located on 800 acres of rolling woodland and prairie in Hixton, Wisconsin. They’ve been raising Atlantic salmon and growing salad greens in their indoor facilities since 2017. The business reports it’s the largest of its kind in the world and produces 1.5 million pounds of salmon per year plus organic-certified salad greens. 

We meet Kyle Woolever, who shows us the fish part of the business, and then Sam Heward, who shows us the plants.

For the fish-o-licious section, we prepare a super-easy, super-delicious recipe: crispy salmon with roasted squash and kale chips.

Kyle Woolever holding a farm-raised salmon.
Kyle Woolever, director of operations at Superior Fresh, holds a farm- raised salmon. Image credit: Sara Stathas
Sharon Moen, Jenna Mertz, Marie Zhuikov and Emma Hauser on their tour of Superior Fresh. Image credit: Kyle Woolever, Superior Fresh
Sharon Moen, Jenna Mertz, Marie Zhuikov and Emma Hauser on their tour of Superior Fresh. Image credit: Kyle Woolever, Superior Fresh
The kale, ready to go into the oven. Image credit: Marie Zhuikov, Wisconsin Sea Grant
The kale, ready to go into the oven. Image credit: Marie Zhuikov, Wisconsin Sea Grant
Prepping the butternut squash. Image credit: Marie Zhuikov, Wisconsin Sea Grant
Prepping the butternut squash. Image credit: Marie Zhuikov, Wisconsin Sea Grant
Cooking the salmon. Image credit: Sharon Moen, Wisconsin Sea Grant
Cooking the salmon. Image credit: Sharon Moen, Wisconsin Sea Grant
Crispy salmon with roasted squash and kale chips. Image credit: Marie Zhuikov, Wisconsin Sea Grant
Crispy salmon with roasted squash and kale chips. Image credit: Marie Zhuikov, Wisconsin Sea Grant

Recipe

Crispy Salmon with Roasted Squash and Kale Chips   

Thanks to our guests

Kyle Woolever, Superior Fresh
Sam Heward, Superior Fresh