Farmed salmon finally getting some respect from fish snobs
SEAFOODNEWS.COM [Wall Street Journal] By Sarah Nassauer - September 25, 2014 -
Farmed salmon is becoming the surprise darling of top chefs and food-loving home cooks.
The pink fatty fish has long been dismissed as environmentally harmful, chemical-laden or simply not that tasty by many fish lovers. Now farmed salmon producers are courting high-end chefs and improving some aspect of how they farm to win over naysayers.
Salmon has been a tricky topic for chefs and shoppers who keep the environment in mind at the seafood counter. Fresh, never frozen, wild salmon is primarily a seasonal product, caught in the summer months. It has a complex flavor beloved by chefs and often clear sustainability credentials. Alaskan wild salmon, protected by that state's laws, is widely considered one of the most sustainable fishing areas in the world.
Farmed salmon has mass appeal. It is often less expensive, fattier, and available year round.
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