Ryan McFarland

I’ve been working with Seth Scrimsher to migrate the online store for Tonka Seafoods to a more user-friendly, less expensive, and easier to update website. The pay has been great - Wild Alaska Smoked Salmon. The other day Seth asked what types of things they should experiment with in one of their cooking processes. He was going to try Yoshida’s sauce. I suggested trying Alaskan Smoked Porter. We decided that trying a syrup like maple, spruce, or birch would be nice also.