The Seattle Aquarium is all about interacting with local sea life. You can watch it, you can touch it, you can … eat it?
We thought that was a little strange too. So we met up with the aquarium’s executive chef, Molly De Mers, who is in charge of preparing food for the cafe as well as events hosted on-site.
From the seafood the aquarium’s otters consume to the meals Molly prepares for the human guests, the waterfront attraction is striving to use 100 percent sustainable seafood. We asked Molly to tell us just what that means.