Wild Pacific salmon, fresh or frozen, are better than farmed salmon!
Nothing compares with wild Pacific salmon for taste and consistent quality. I cook sockeye, king, coho, chum and pink salmon at least a couple of times each month and with the variety of recipes you’ll find on this site, it’s a new dish every time.
I love to go down to Fisherman’s Wharf and buy salmon fresh from the boats, but as you’ll see in some of the recipes, Kirsten and I often suggest using frozen fish, especially for ceviche and other cured dishes.
With modern freezing technology, fish is often ‘glazed at sea’, within minutes of being caught, and you can’t beat the quality. That means you can enjoy wild Pacific salmon year-round.
Oh, a little heads-up: if your salmon recipe calls for Atlantic salmon, ignore it. The best substitute for Atlantic salmon — which is always farmed — is sockeye, coho or king, which are rich in omega-3 oils. (For all the reasons why, including the opinions of SeaChoice and the Monterey Bay Aquarium’s Seafood Watch on this subject, see Kirsten’s post.) Wild salmon don’t need much dressing up at discount diflucan all, as you’ll read in our ‘Nearly Naked’ recipe.
Pink and chum salmon, on the other hand, are a little less fatty and benefit from a sauce or a crust to lock in the flavor and keep them moist. Of course, you can make up any of these recipes with the salmon of your choice…I’m all for gilding the lily in the pursuit of culinary excellence!
We hope you’ll enjoy these recipes as much as we enjoyed filming them for you. And keep watching this site: we’re getting new recipes in every day, from chefs who’ve heard about what we’re doing and want to help.