Summary: In this episode, I sit down with Genevieve “GiGi” Ashworth, aka the Salmon Queen, to discuss her nearly 20-year journey with keto and carnivore-style eating, her experiences navigating serious digestive conditions, and why she prefers farm-raised salmon over wild-caught. GiGi also shares her favorite cooking methods, training routine, and insights on why nutrition should be approached individually rather than following a one-size-fits-all philosophy. Find GiGi: Insta: https://www.instagram.com/gigieats Site: https://houseofsalmon.myshopify.com/ Key topics: GiGi describes adopting a ketogenic way of eating as a teenager after diagnoses including Crohn’s disease, ulcerative colitis, IBS, and food intolerances, and having her large intestine removed at 21. She eats around 14 pounds of farm-raised salmon a week, explaining her preference for its flavor, fat, texture, and crispy skin. GiGi challenges blanket claims about farmed versus wild salmon and emphasizes that farming practices vary; she says she prefers Norwegian and Scottish salmon and names suppliers she trusts. She discusses checking salmon origins and asking fish-counter staff about suppliers, while noting that product labeling can be unclear. Her preferred salmon preparations include pan-frying, air-frying, broiling, and crisping the skin; she gives an air-fryer baseline of 400°F and adjusts cooking time to taste. GiGi recounts her early-morning routine, strength training, daily planks, and preparing for a bikini fitness competition without changing her usual diet. She argues that “keto” treats can still be calorie-dense, recommends tracking food during weight loss, and says tracking can help identify intolerances. GiGi’s broader advice is to experiment carefully, notice personal responses, and avoid assuming another person’s diet or routine will work for you. Key frameworks: Be your own guinea pig: test approaches against your own experience and, as GiGi says, blood work. Dirty keto versus clean keto: GiGi’s distinction between low-carb processed treats and a less treat-centered approach. Chapters: 00:00 Sponsor message: Hack Your Health conference 01:27 Meet GiGi Ashworth, the Salmon Queen 04:18 A teenage diagnosis leads to keto and ketovore eating 06:12 Why salmon became GiGi’s favorite food 14:19 Farmed versus wild salmon: GiGi’s case for looking beyond headlines 21:12 Salmon suppliers, country of origin, and shopping tips 25:09 Parasites, freezing, and choosing fresh salmon 30:30 How GiGi cooks salmon and uses her cookbook 39:10 A 2:05 a.m. start, gym routine, and bikini competition 49:25 What GiGi thinks people get wrong about keto 54:09 Training on her own terms and embracing individuality 58:15 Fiber, food intolerances, and testing what works 01:01:05 How health challenges shaped GiGi’s outlook 01:03:36 Finding a path forward without expecting quick fixes 01:06:37 House of Salmon, cookbooks, and where to find GiGi Keywords:GiGi Ashworth, Salmon Queen, farm-raised salmon, wild-caught salmon, keto, carnivore, ketovore, Crohn’s disease, ulcerative colitis, gut health, salmon cooking, nutrition
