A Tale of Two Fish: Salmon, the wild and farm...

Jaega Wise meets chef and broadcaster Matt Tebbutt at home in South Wales, to discuss his "Life Through Food". Matt has been presenting Saturday Kitchen Life on BBC One for almost a decade, but before he was a TV Presenter he worked as a chef - first in professional kitchens in L ...  Show more

Francesco Fiore is a chef and Catering Manager at Milton Keynes University Hospital, and over the last few years has made some remarkable changes to the food experience for patients and staff. Awarded the title of “Caterer of the Year” in 2025 by the Hospital Caterers Association ...  Show more

Salmon are one of the world’s most popular fish. And - in terms of the size of the industry - they’re also the world’s most valuable. They provide crucial proteins and fatty acids to many people’s diets. But like other species of fish, their production is undergoing a historic ...

Sockeye and Chinook salmon make one of the world's great animal migrations, swimming 900 miles from the Pacific Ocean up 6,500 feet into Idaho’s Sawtooth Mountains, where they spawn and die - but that journey may not happen much longer. In addition to the gauntlet of predators th ...  Show more

The last several decades have taken a toll on the oceans: Some fish populations are collapsing, plastic is an increasing problem and climate change is leading to coral bleaching — as well as a host of other problems. But marine biologist and World Economic Forum programme lead Al ...  Show more

Every year, Alaska’s big salmon runs feature smaller salmon. Climate change and competition with hatchery-raised salmon may be to blame. Julia Rosen reports. Learn more about your ad choices. Visit megaphone.fm/adchoices