Originally Posted by ironchef
That is true. You'll probably find that it won't happen in especially Atlantic farm raised salmon.
Obi, right now at the restaurant we're running specials with wild king Copper River salmon. Man is it good stuff. It has such a beautiful, vibrant orange color.
copper river is glorious
i remember back in seattle in my restaurant i would sell so much of it
i was sometimes lucky enought to get my hands on some white kings
or yukon river (rare since the japanese buys almost 100% of it)
but i do really miss bristol bays
ah the pity
perhaps i will someday move back to the right coast
in the meanwhile..........