{"id":774,"date":"2004-04-23T10:20:39","date_gmt":"2004-04-23T17:20:39","guid":{"rendered":"http:\/\/labs.wsu.edu\/tang\/?p=774"},"modified":"2017-09-05T10:57:06","modified_gmt":"2017-09-05T17:57:06","slug":"salmon-may-be-getting-a-new-wrap","status":"publish","type":"post","link":"https:\/\/labs.wsu.edu\/tang\/2004\/04\/23\/salmon-may-be-getting-a-new-wrap\/","title":{"rendered":"Salmon may be getting a new wrap"},"content":{"rendered":"<p><em>Seattle Pi<\/em> \u00a0| \u00a0April 2004<\/p>\n<p>With a few phone calls and e-mails, Ketchikan fisherman Johnny Rice may have helped Alaska&#8217;s wild salmon out of the metal can and into a new niche market.\u00a0Researchers in Washington state say they are close to perfecting a new method of microwaving food that not only gives salmon a grocery-store shelf life but delivers a fillet of restaurant-quality straight from a pouch &#8212; no refrigeration necessary.<a href=\"http:\/\/www.seattlepi.com\/business\/article\/Salmon-may-be-getting-a-new-wrap-1143104.php\" target=\"_blank\"> [continue reading]<\/a><\/p>\n<p><em>Source:\u00a0S<a href=\"http:\/\/www.seattlepi.com\/business\/article\/Salmon-may-be-getting-a-new-wrap-1143104.php\" target=\"_blank\">almon may be getting a new wrap<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p><em>Seattle Pi<\/em> \u00a0| \u00a0April 2004<\/p>\n<p>With a few phone calls and e-mails, Ketchikan fisherman Johnny Rice may have helped Alaska&#8217;s wild salmon out of the metal can and into a new niche market.\u00a0Researchers in Washington state say they are close to perfecting a new method of microwaving food that not only gives salmon a grocery-store shelf life but delivers a fillet of restaurant-quality straight from a pouch &#8212; no refrigeration necessary.<a href=\"http:\/\/www.seattlepi.com\/business\/article\/Salmon-may-be-getting-a-new-wrap-1143104.php\" target=\"_blank\"> [continue reading]<\/a><\/p>\n<p><em>Source:\u00a0S<a href=\"http:\/\/www.seattlepi.com\/business\/article\/Salmon-may-be-getting-a-new-wrap-1143104.php\" target=\"_blank\">almon may be getting a new wrap<\/a><\/em><\/p>\n","protected":false},"author":2870,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[415,430],"tags":[],"wsuwp_university_location":[],"wsuwp_university_org":[],"_links":{"self":[{"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/posts\/774"}],"collection":[{"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/users\/2870"}],"replies":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/comments?post=774"}],"version-history":[{"count":1,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/posts\/774\/revisions"}],"predecessor-version":[{"id":775,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/posts\/774\/revisions\/775"}],"wp:attachment":[{"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/media?parent=774"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/categories?post=774"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/tags?post=774"},{"taxonomy":"wsuwp_university_location","embeddable":true,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/wsuwp_university_location?post=774"},{"taxonomy":"wsuwp_university_org","embeddable":true,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/wsuwp_university_org?post=774"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}