- Liam Mayclem, the KCBS <a href="http://sanfrancisco.cbslocal.com/category/foodie-chap/">Foodie Chap</a>


SAN FRANCISCO (CBS SF) – There is a fish revolution happening, bringing sustainable seafood to your plate at Bay Area restaurants and Crystal Sanders is leading the charge.

Crystal Sanders has a diversified background in marine science, ocean conservation, and sustainable fisheries. She assists industry members in incorporating seafood sustainability into their business models by focusing on the unique needs of their company. Through her work with industry members, Crystal has facilitated the shift of millions of dollars in annual revenue away from harmful fishing and farming methods towards more sustainable options in order to increase consumer access to sustainable seafood. Crystal keenly understands the intersection of science, sustainability, and business needs of all stakeholders in the seafood supply chain. She is passionate about integrating business solutions that ensure ocean health, facilitating stakeholder navigation of seafood sustainability, and assisting industry members in sourcing sustainable seafood. Crystal brings fisheries science expertise, integrity, and honesty to the seafood business, things the industry desperately needs if we want to continue enjoying seafood well into the future.

Crystal has an infinite love for the fishes in the sea, and is on a secret mission to kiss all the species. When she isn’t working to save the fishes she spends her time at the beach with her dog, fishing, cooking, practicing and teaching yoga, attending live music shows, and working with her favorite musical artists.

We met in San Francisco recently for our Foodie Chap chat and Crystal made two of her favorite recipes: SALMON SKIN CHIP SMOKED TROUTE ROE & BOURBON CURED SALMON.

Please check out fishrevolution.org for upcoming “FISH STORIES” dinners where Crystal showcases the cuisine and tale of a local chef and his or her journey in sustainability. I attended a dinner recently with Crystal and Chef Gordon Drysdale of SCOMAS who shared the inspiring story of turning the Fisherman’s Wharf restaurant 100% sustainable.

Enjoy our tasty talk about Crystal Sanders’ fish story born out of love for the fishes in the sea.

Cheers, Liam!

Salmon Chip with Smoked Trout Roe
And Bourbon Cured Salmon from Crystal Sanders of Fish Revolution
Salmon Chip with Smoked Trout RoeSalmon Chip with Smoked Trout Roe:


  • 1 LB Wild Salmon fillet
  • 2 TBSP Fresh dill chopped fine
  • Crème fraîche
  • Smoked Trout Roe (link to Caviar co)
  • 1 Jar sun dried tomatoes (need oil only)
  • Maldon Salt


  • Preheat oven to 500ºF
  • Remove skin from salmon fillet and set fillet aside
  • Place one piece of parchment paper down on a baking sheet
  • Place salmon skin down and second piece of parchment paper on top
  • Nest second baking pan on top and place cast iron skillet on top
  • Place baking sheets in oven
  • Bake at 500ºF for 10-15 minutes until crispy
  • Remove from oven (Careful it is HOT)
  • Remove salmon skin chip from baking sheets and allow to crisp up for 2 minutes
  • Break skin apart into chips of varying sizes
  • Place a dollop of crème fraîche on each chip
  • Place smoked trout roe on top
  • Sprinkle with fresh dill and a dash of Maldon

    Salmon (credit: Foodie Chap/Liam Mayclem)

    Salmon (credit: Foodie Chap/Liam Mayclem)

    Bourbon Cured Salmon:


    • 1 cup fine sea salt
    • 1 cup brown sugar
    • 1 cup top shelf bourbon (we like Bulleit)


    • Mix brown sugar & sea salt in a bowl
    • Place a layer of plastic wrap down on counter long enough to wrap entire fillet
    • Pour 1/2 of sugar and salt mixture onto plastic wrap
    • Place salmon fillet meat down
    • Pour remaining salt & & sugar mix on top packing tightly around fillet
    • Wrap fillet tightly with plastic wrap
    • Wrap with an additional layer of plastic wrap
    • Place in shallow baking pan for 3 days
    • Drain off liquid once or twice a day
    • Unwrap after 3 days and check cured level (ticker fillets may need more time)
    • Once fully cured wash off salt & sugar mixture
    • Pat dry
    • Cut into thin slices with a very sharp knife

    Enjoy cured salmon alone or on bagels with cream cheese, fresh dill, and capers